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Delicious! I used an 8 1/2 inch springform pan and doubled the filling as suggested by others...came out the perfect thickness. So simple! I added some warm caramel sauce over individual pieces when serving. YUMMY

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WILSKA50

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Tonawanda, New York, USA

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Best Ever Pie Crust

Reviewed: Nov. 22, 2005

Wonderful recipe! I've used this a few times for my own pies...then I tried it with my high school cooking class...if they can experience success with this recipe...anyone can!

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WILSKA50

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Tonawanda, New York, USA

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Awesome Carrot Cake with Cream Cheese Frosting

Reviewed: Nov. 12, 2005

Absolutely wonderful recipe! The only thing I do differently is use half brown and half white sugar. This recipe is so easy too!! I teach a high school cooking class and my students have made this cake for the past couple of years and it always turns out great...even the students are amazed at how good it is!

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WILSKA50

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Tonawanda, New York, USA

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Garlic Mashed Potatoes Secret Recipe

Reviewed: Nov. 12, 2005

Loved these!! Lots of flavor! I did add a bit of milk when mashing but other than that followed the recipe as written. Will make these again for sure!

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WILSKA50

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Tonawanda, New York, USA

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Triple Berry Crisp

Reviewed: Nov. 12, 2005

Absolutely wonderful...IF you double the berries (left all the other ingredients in the filling the same and it was still plenty sweet enough!)and cut back on the "crisp" a bit. The crisp has a great flavor, there's just a bit too much of it for my taste. Will make this again for sure!!

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WILSKA50

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Tonawanda, New York, USA

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Chicken and Biscuit Casserole

Reviewed: Nov. 12, 2005

Really yummy recipe! I added a few extra veggies...including a diced potato which may have helped keep the sauce from becoming runny as others mentioned. This recipe does involve a great deal of prep work so don't expect to get out of the kitchen quickly!!

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WILSKA50

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Tonawanda, New York, USA

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Baked Pork Chops I

Reviewed: Oct. 26, 2005

Just made this recipe for the first time tonight...and it was absolutely amazing. Well, at least that's what my boyfriend said. I don't like pork chops, so I made 3 pork chops and 3 large chicken breasts following the same recipe instructions. The chicken turned out wonderful too!! Both were super tender. Only thing I changed was that I added fresh mushrooms when I added the soup mixture and I used campbells cream of mushroom with roasted garlic that I found at the grocery store. Will make this again without a doubt!!

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WILSKA50

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Tonawanda, New York, USA

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Linguini with Vegetables

Reviewed: Jan. 19, 2005

Very yummy! I substituted green pepper for the red pepper and I used baby corn instead of carrots (only because I had the baby corn but not the carrots). I also added mushrooms since I love them! :) My only suggestion would be to not use as much pasta as required. I made this for myself and one other person and used MORE than the suggested amount of vegetables but I did use one full pound of pasta. However, when it came time to serve it seemed like the veggies got lost in all the pasta! But other than that, I can't wait to make it again!

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Erin

Cooking Level: Beginning

Home Town: Lancaster, New York, USA

Living In: Tonawanda, New York, USA

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Famous Butter Chicken

Reviewed: Jun. 23, 2003

I thought this recipe was excellent! I used Ritz Garlic & Butter crackers like some other people suggested and it worked great! Contrary to what some other people said, I thought this recipe had a lot of flavor! My parents liked it too since I made it for them while my mom was recovering from surgery (and my father can't cook!) I will definitely make this again!

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Erin

Cooking Level: Beginning

Home Town: Lancaster, New York, USA

Living In: Tonawanda, New York, USA

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Pasta with Pesto and Scallops

Reviewed: Jun. 10, 2003

Delicious! However I usually end up adding more vegetables and pesto and less pasta than the recipe calls for. The first time I made it just seemed like there was a lot of pasta and not enough veggies. It's a great recipe though - easy to make and so yummy!

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Erin

Cooking Level: Beginning

Home Town: Lancaster, New York, USA

Living In: Tonawanda, New York, USA

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Baked Dijon Salmon

Reviewed: Dec. 17, 2002

Simply delicious and by far my favorite thing to make! I tuaght this recipe to my older sister and mother and they think I'm a master chef (probably helps that they don't cook much! ha!). It's great because I can have this on the table in 20 minutes if I need to. Great to serve as a dinner party with rice and a veggie (I usually do carrots).

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