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Featured Cook

Linste

Cooking Level: Intermediate

Living In: Long Island, New York, USA
About me:
 Wife and SAHM to 2 boys and a baby girl

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Photo by joyce anne

joyce anne 

Cooking Level: Intermediate
Living In: Long Island, New York, USA
About me: I work part time as a graphic artist and full time as a mom to my two children. My latest hobby is crocheting cute little characters such as the flower I made for my niece. A lot …
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Photo by Chefsmom

Chefsmom 

Cooking Level: Expert
Home Town: Long Island, New York, USA
Living In: Vista, California, USA
About me: I am a marrried (20 years)mother of 4, grandmother of 1 (11 year old). I also have a very close family friend He is like a son to me) who is a Sous Chef from Morocco.. I have lear…
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TriciaNY 

Cooking Level: Expert
Living In: Long Island, New York, USA
About me: I've been married for almost 20 years and have 2 kids. When I first got married I could barely boil water, but now I love to cook.
 

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Newest Reviews

The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.

Honey Nut Sticky Buns

Reviewed on jul. 4, 2009 by BigShotsMom 
Very nice recipe. I omitted the pecans but followed the rest of the recipe. They have a nice balance of flavors.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.

Sugar Free Sour Cream Linzer Cookies

Reviewed on jul. 4, 2009 by damselsindesserts 
I made these along with the regular linzer tart cookie recipe. I did add 1/2 teaspoon cinnamon and 1/4 teaspoon ground cloves. This I believe made them more like a linzer tart. I was pleasantly surprised. They are very similar. They just seemed a bit lighter and flaky. I will definitely be making these again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.

Creamy Horseradish Garlic Spread

Reviewed on jun. 30, 2009 by BigShotsMom 
I served this with grilled Roumanian skirt steak this weekend and we all loved it. We have since enjoyed it with crudites and my daughter put it on her salad. The only thing I may do differently the next time I make it (and there will be a next time, it has already been requested for our 4th of July barbecue)is eliminate the minced garlic and increase the garlic powder a bit. I minced it very fine, but you still came across little bursts of garlic as you ate. Great recipe, thanks for sharing!
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