Bourbon Whiskey BBQ Sauce

Reviewed: Dec. 2, 2009

I love this sauce... we live in Albania where you can NOT buy anything that even resembles BBQ sauce and this has been a BIG lifesaver for my family. I make hug batches and freeze half. It is amazing! THANK YOU!

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Jenny

Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

Living In: Tirana, Tirana, Albania

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Turkey Macaroni Bake

Reviewed: Dec. 1, 2009

Yes, it's bland, but that just means you can add your own touch. I used cream of celery soup, a cup of half and half, and left out the mushrooms, since I'm the only person in our family who likes them! I used fresh-ground pepper and 1/4 tsp Bell's poultry seasoning. Next time I'll try curry. As for the question of pre-cooked or uncooked macaroni: I didn't want to precook the macaroni, since it's a big part of the convenience of this recipe. I added 1/2 cup chicken broth, and that solved the problem. No leftovers, and there was squabbling over the last serving. Super easy to make. A winner all round.

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Ellen Dorothy

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

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Slow Cooker Split Pea Sausage Soup

Reviewed: Dec. 1, 2009

This was a nice and easy soup for a weeknight. I would have given it 4 stars but it was a little bland for our liking. It needed a little something.

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Manda

Cooking Level: Expert

Home Town: Orange, California, USA

Living In: Fullerton, California, USA

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Easy Mac and Cheese Muffins

Reviewed: Dec. 1, 2009

These tasted great! My pasta said to cook for 11 min, and I cooked for 8 which was perfect. I used closer to 2 cups each of medium cheddar and jack cheese, and about 1/4 cup shredded parm. I left out the bread crumbs because I don't care for them much on my mac. I was concerned the sauce would be too thin, but it firmed up perfectly. I also covered the mac with foil and cooked for 20 minutes to avoid browning. A nice change to the casserole mac & cheese dish, but I didn't care for the clean up so I'm not sure if I'll make again...

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momma_s

Cooking Level: Expert

Home Town: Sterling, Virginia, USA

Living In: Pleasanton, California, USA

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Pecan Crusted Chicken Salad

Reviewed: Dec. 1, 2009

This is a good recipe to modify to suit your salad preferences... I left out the oranges since I don't like them in my salads, and used homemade balsamic vinaigrette instead of ranch. I already had Baked Honey Nut Chicken (recipe from here) in the oven when I decided to make into a salad, and it went well with this recipe's ingredients. I also added more veggies that I like in salads like cucumbers, carrots, and sweet peppers.

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momma_s

Cooking Level: Expert

Home Town: Sterling, Virginia, USA

Living In: Pleasanton, California, USA

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Tender Potato Biscuits

Reviewed: Dec. 1, 2009

I made these into garlic cheddar biscuits by reducing the sugar to 1.5Tbs, adding 1tsp garlic powder (Ok a little more. We like garlic.) and 1/2 cup shredded cheddar. I left out the water, used 1/2 cup whole milk but ended up having to use 3 cups flour. My mashers were from the Moe's Fabulous Mashed Potatoes recipe which uses Yukon potatoes instead of Russet. These were very light and fluffy with a slightly different texture than regular mashers. Lastly, at 450 after 15 minutes, the biscuit bottoms were very dark, but insides *just* finished. Next time I'll either lower the temp and cook longer, or move the oven rack up one.

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momma_s

Cooking Level: Expert

Home Town: Sterling, Virginia, USA

Living In: Pleasanton, California, USA

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Moe's Fabulous Mashed Potatoes

Reviewed: Dec. 1, 2009

I picked up Yukons by mistake, but really wanted to make mashers, so I used this recipe. Spot on with the Yukons! The texture is different, but we enjoyed it. I left out the nutmeg (just seemed odd to me), used skim milk, and added a little extra butter. Oh! I used my leftovers to make Tender Potato Biscuits from this site. These were great too.

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momma_s

Cooking Level: Expert

Home Town: Sterling, Virginia, USA

Living In: Pleasanton, California, USA

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Hard Candy

Reviewed: Dec. 1, 2009

OMG, this is exactly how my grandfather made it every holiday season. He used to make red, green, white and yellow. Each got stored in a coffee can right next to the fruit leather and other dried fruits. My favorite was always wintergreen and anise.

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Angela Watts

Cooking Level: Expert

Home Town: Sharon, Pennsylvania, USA

Living In: Eliot, Maine, USA

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Spiced Pumpkin Fudge

Reviewed: Dec. 1, 2009

I have been buying pumpkin fudge at the fryeburg fair for the past decade, but this is the first time I have tried to make it myself (since the people there won't give me the recipe). Its not as dark in color or as pumpkiny or moist but its not bad. It was pretty easy to cook to the right temperature with a candy thermometer. Spread in the pan easy. I think it sugared a bit on me, but its still edible enough. Gonna have to remake a batch for work though, tinker with the pumpkin levels and maybe dark brown sugar.

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Angela Watts

Cooking Level: Expert

Home Town: Sharon, Pennsylvania, USA

Living In: Eliot, Maine, USA

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Turkey Macaroni Bake

Reviewed: Dec. 1, 2009

i had soo much fun playing with this one. I took the tip of "vegasescapee" (4th review down) and used the cheese from box macaroni. Velveeta shells n cheese has a 2%milk recipe now [[half the fat]], the cheese was sooo good. I sprinkled in Kraft fat-free cheddar, fresh chopped broccoli, onions, and for the pasta I used whole wheat macaroni (i didnt use the shells). I topped it with the Kraft cheddar, and crushed up Acme-brand cheese and garlic croutons. SOOOOOooo good, and this was the LAST of the turkey from Thanksgiving, so this ones a WINNER! =]

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*MiSHA*

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Moroccan Chicken

Reviewed: Dec. 1, 2009

I gave this 5. It was a great guide to follow. I added a yam and potato, also some curry. The entire family enjoyed it. Served with couscous and nan. Will definately make this again. Thanks for sharing.

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johnmiddleton

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Vancouver, Washington, USA

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Hearty Lentil Soup I

Reviewed: Dec. 1, 2009

Blah and too sweet. I didn't think the whole cinnamon nutmeg cloves thing would work and it didn't.

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Krystina

Cooking Level: Intermediate

Home Town: Yakima, Washington, USA

Living In: Union Gap, Washington, USA

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Starfruit Chips

Reviewed: Dec. 1, 2009

If you have a food dehydrator, this is a no brainer. However, I don't have the luxury of owning one, and using the oven can be tricky. My oven is quite old, so it took much longer to dry them out. The end result is worth it though.

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{ Heidi }

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Chicago, Illinois, USA

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Four Pepper Bayou Spaghetti

Reviewed: Dec. 1, 2009

Don't let the amount of peppers scare you; play around with them to find your perfect level of spice tolerance. :)

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{ Heidi }

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Chicago, Illinois, USA

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Easy Italian Pasta Salad

Reviewed: Dec. 1, 2009

I love this recipe. My mother and I invented it one hot summer afternoon when we were in the mood for something Italian. I really don't care for most of these ingrediants on their own, but together they are refreshing and delicious. Don't leave out the feta cheese! (I know, not italian, but it doesn't taste right without it)

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BIFAERIE79

Cooking Level: Expert

Home Town: Poulsbo, Washington, USA

Living In: Platteville, Wisconsin, USA

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Tapenade Salad

Reviewed: Dec. 1, 2009

A very creamy pasta salad. It can be eaten either cold or warm. I prefer it a bit on the chilled side.

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{ Heidi }

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Chicago, Illinois, USA

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Felix K.'s 'Don't even try to say these aren't the best you've ever eaten, because they are' Chocolate Chip Cookies

Reviewed: Dec. 1, 2009

very good cookie! I'm giving it 4 stars because the dough was very hard to handle. I really like Best Big Fat Chewy Chocolate chip Cookies from this site. I'm bringing these to a House Church Service tomorrow, so we will see what everyone else thinks!!! Thanks for posting!

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Momma Morgan

Cooking Level: Intermediate

Home Town: Erath, Louisiana, USA

Living In: Abbeville, Louisiana, USA

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Turkey Pot Pie I

Reviewed: Dec. 1, 2009

THis is an excellent recipe that my husband loved. The flavor was great...although, I added some rubbed sage, garlic powder and thyme. The only complaint that I have is that, as other reviewers have noted, the filling is not as moist as traditional pot pies. However, that can easily be remedied by adding additional liquid as the veggies simmer. All in all, a great additional to my recipes I use for left over chicken and turkey carcasses.

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B Powell

Cooking Level: Expert

Home Town: Killeen, Texas, USA

Living In: Camp Foster, Okinawa, Japan

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Quick and Easy Brownies

Reviewed: Dec. 1, 2009

Good and easy.

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StephClunis

Cooking Level: Intermediate

Living In: Upper Darby, Pennsylvania, USA

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Ham and Potatoes Au Gratin

Reviewed: Dec. 1, 2009

This was very greasy but delicious! I sliced my potatoes and mix them with the onion, ham and cheese sace in a big mixing bowl then poured it into the 2 quart dish. Since I double the recipe I set the temp to 400 and baked for 45 min-hour, it was perfect! The leftovers were okay but not as good as they were just after coming out of the oven!

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