Coconut Ice Cream

Reviewed: May 5, 2008

I've prepared this recipe two ways and both ways were excellent. The first time I didn't have any cream of coconut. *NOTE* Cream of Coconut IS NOT the same as coconut milk. Substituting coconut milk for coconut cream would be like substituting evaporated milk instead of sweetened condensed milk. That being said, since I didn't have coconut cream, I substituted with a (14oz) can of sweetened condensed milk instead and added 1 and 1/2 teaspoons of coconut extract. It turned out excellent! The second time I made it as directed. Both times were delicious.

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ELIZRA

Cooking Level: Intermediate

Living In: Altoona, Pennsylvania, USA

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Peanut Butter Cup Ice Cream

Reviewed: Apr. 13, 2008

We like peanut butter cup ice cream, and this is BY FAR the best we've ever had! I increased the amount of half and half to 1 c. instead of just 1/2 c. This was due in part to excess half and half that needed to be used up and due in part to the lack of fat content in one cup of (whole) milk and 1/2 cup half and half. I used Smucker's Natural Peanut Butter for the peanut butter. Processed in my kitchen aid mixer with the ice cream attachment. It worked out excellent! Because of the 3/4 cup of sweetened condensed milk, you could leave out the sugar (I didn't, but we tend to like things on the sweet side)... Love to Bake, thanks SO MUCH for this recipe! Everyone else, try it, you'll like it!

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ELIZRA

Cooking Level: Intermediate

Living In: Altoona, Pennsylvania, USA

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It's Chili by George!!

Reviewed: Mar. 13, 2008

This is a very basic very good chili. I was skeptical at first that the only tomato stuff in it was juice or sauce, but I tried it once, following the recipe exactly and was very surprised at how good it was. I loved how saucy it was. However, I usually put some sort of canned diced tomatoes in. Oh, and to make it a little healthier, only use one pound of ground beef but double (2 cans of each kind) the beans. YUM!

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ELIZRA

Cooking Level: Intermediate

Living In: Altoona, Pennsylvania, USA

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Cream Puff Cake

Reviewed: Mar. 7, 2008

It looks pretty with the coolwhip and chocolate sauce, but got better reviews taste wise without them on top. Maybe because it tasted like a traditional cream puff that way and less like a dessert one would pick up at the supermarket. This was much preferred to traditional cream puffs around here. Cream puffs are hard to perfect (they fall all too easily, hard to keep it puffy) and the ratio is off with normal cream puffs because in order to get the desired amount of pudding with your puff, it's a mess to eat! All in all this recipe is a winner. I'd give it 5 stars without the coolwhip and chocolate, but I'm a basic cream puff kind of girl. One last note: from experience, this pudding mixture is the best I've come by as far as complimenting the "crust" so well. A "keeper" for sure!

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ELIZRA

Cooking Level: Intermediate

Living In: Altoona, Pennsylvania, USA

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Spanish Rice Bake

Reviewed: Mar. 6, 2008

This recipe was a HUGE hit at the office. There is no need to use two pans--brown the hamburger a small stock pot or a dutch oven (the name of the bigger pots with two handles). Then add all the ingredients to that pot. Works very well made the night before. After pressing it into the pan, refridgerate it and cook it (a little longer, of course) the next day after the cheese is sprinkled on top. Keep a good eye on this. I put the lid on the pot and simmered it like I would rice in water (on very low for 30 min) and it was a little over cooked. All in all a VERY good recipe. Next time I'll add more green pepper.

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ELIZRA

Cooking Level: Intermediate

Living In: Altoona, Pennsylvania, USA

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A to Z Everything-but-the-Kitchen-Sink Chocolate Chip Cookies

Reviewed: Mar. 5, 2008

This recipe got many raved reviews. The cereal added a welcomed texture. No need to buy mace just for this recipe (it's not a common staple around here). Adding an extra 1/8 t. of nutmeg worked just fine. Due to family preference, the dough was split in half at the end and 1/2 cup of pecans was added to one half and 1/2 cup of raisins to the other half (no walnuts were added to either half). It may seem odd to have all these ingredients together (especially the spices and the chocolate) but somehow (and quite well) this recipe works. Try it, if you like oatmeal chocolate chip cookies, I don't think you'll be disappointed.

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ELIZRA

Cooking Level: Intermediate

Living In: Altoona, Pennsylvania, USA

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Szechwan Shrimp

Reviewed: Feb. 2, 2008

Double the sauce and add a package of frozen broccoli that has been cooked and drained.

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ELIZRA

Cooking Level: Intermediate

Living In: Altoona, Pennsylvania, USA

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Boston Brown Bread I

Reviewed: Jan. 7, 2008

This is an interesting "quick" bread. Dense, sweet and excellent toasted this bread is bound to become one of your favorites. If you use full flavor molasses decrees to 3/4 cup and if you love raisins (like my family) this recipe can definitely handle 1 c. or more. To keep it from browning too much, tent it lightly with foil half way through the cooking time. This bread is great warm out of the oven and is a filling breakfast toast. Don't forget to to the baked bread (especially toasted) with butter!

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ELIZRA

Cooking Level: Intermediate

Living In: Altoona, Pennsylvania, USA

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Blue Cheese, Port, and Walnut Spread

Reviewed: Dec. 19, 2007

loved it, simple and tasty

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AbsolutGillian

Cooking Level: Expert

Home Town: Ellwood City, Pennsylvania, USA

Living In: Altoona, Pennsylvania, USA

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Eggnog Cheesecake III

Reviewed: Nov. 22, 2007

Very good cheese cake. I needed to bake it about 5 min more than recommended time. I used an extra T. spoon of rum, an extra half pinch of nutmeg, quality commercially prepared eggnog and (my favorite adjustment)--special edition gingerbread graham crackers by honey maid. It was well liked at our Thanksgiving dinner. Thanks for the recipe.

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ELIZRA

Cooking Level: Intermediate

Living In: Altoona, Pennsylvania, USA

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Onion Meat Loaf

Reviewed: Nov. 21, 2007

Very good meatloaf. The onion soup mix really "made" it. It was a great way to add flavor and salt with out a lot of ingredients. I used 3 eggs (holds it together better) and divided it into two loaves and baked them on a cooling rack (the kind you use to cool cookies on) that I placed on top of a foil covered cookie sheet. I always bake my meatloaf like this because it allows the fat to drain onto the foil covered cookie sheet (one with sides to keep the grease in, of course). I baked it in a 350 degree oven for about one hour. I am very thankful for this recipe...quick and delicious!

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ELIZRA

Cooking Level: Intermediate

Living In: Altoona, Pennsylvania, USA

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Kentucky Biscuits

Reviewed: Nov. 12, 2007

this recipe was awesome. I tried the trick with the vinegar to milk (carnation milk) instead of Buttermilk and I doubled the butter as someone else suggested. Very good!! I live in NC and we have Biscuitville and my husband said they were the next best thing!!

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EBONET

Cooking Level: Expert

Home Town: Altoona, Pennsylvania, USA

Living In: Greensboro, North Carolina, USA

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Thin Mint Crackers

Reviewed: Nov. 10, 2007

These cookies were very popular with the little ones. I liked a thick coating of chocolate, but if you want to get 80 cookies like the recipe says (I got a little over 50 or so) you will need to scrape off the excess chocolate on the side of the bowl. I used peppermint extract and it worked perfectly. You can crush up candy cane (particularly pretty with the red and green ones) and sprinkle it on top for a festive look. Or after they cool they can be drizzled with white chocolate and they sprinkled with red or green baking sugar. YUM!

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ELIZRA

Cooking Level: Intermediate

Living In: Altoona, Pennsylvania, USA

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Blonde Brownies I

Reviewed: Oct. 31, 2007

moist chewy yummy. I am a self proclaimed sugar head. I know my sweets and I love love love this one.

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Deborah

Cooking Level: Expert

Home Town: Altoona, Pennsylvania, USA

Living In: Hollidaysburg, Pennsylvania, USA

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White Chocolate Cheesecake with White Chocolate Brandy Sauce

Reviewed: Oct. 8, 2007

This recipe was phenomenal. I did the sauce warm, but then the next I had a piece and just used the sauce cold. It thickened up really nicely. I'm planning on trying using it as an icing drizzled over a spice cake done in a bunt pan. Also I used a honey graham cracker crust which complemented the cheesecake really well without getting in the way. I can't wait to share this with the family over a holiday!

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AbsolutGillian

Cooking Level: Expert

Home Town: Ellwood City, Pennsylvania, USA

Living In: Altoona, Pennsylvania, USA

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No Bake Cookies I

Reviewed: Sep. 24, 2007

So good!! The sugar was just right. I added some semi-sweet chocolate chips while I was boiling. Plus I added the oats while the pot was still on the stove. It cooked the oats a bit. My husband loved them!!

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EBONET

Cooking Level: Expert

Home Town: Altoona, Pennsylvania, USA

Living In: Greensboro, North Carolina, USA

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Caramel Apples

Reviewed: Sep. 18, 2007

Carmel and apples...simple and DELICIOUS! I made caramel apples from scratch (homemade caramel) last year, and let me tell you, I do not believe it is worth it. This is so much easier, and just as tasty, and so much less finicky (for the homemade caramel kind, you must have a candy thermometer and cook it just right) and so much less time consuming! We rolled some in crushed oreos (I was not sure about that one at first, but it is so so good) and some in chopped peanuts. Give it a try. You'll love it!

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Reviewer:

ELIZRA

Cooking Level: Intermediate

Living In: Altoona, Pennsylvania, USA

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Wheat Germ Whole-Wheat Buttermilk Pancakes

Reviewed: Sep. 15, 2007

I've been searching for a healthy pancake recipe that my husband likes. This is it. The entire family liked them. I did not have wheat germ so I subbed oatmeal and it was an excellent substitution. The texture was perfect. I added some sugar (about 2 T.) and vanilla (about 2 t.). The WW pastry flour keeps the pancakes light and fluffy with a closer texture to regular pancakes than the usually healthy pancakes. Thanks for the recipe!!

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ELIZRA

Cooking Level: Intermediate

Living In: Altoona, Pennsylvania, USA

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Pecan Chewies

Reviewed: Aug. 30, 2007

WOW! I liked this a lot and told my husband to save room for this and he did not listen , however I convinced him to try and he said "wow you hit this out of theball park. I hope you have a recipe for this, anyone who likes pecans would love this." by the way it was thick but it spread and became wonderfully chewy!!!

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Deborah

Cooking Level: Expert

Home Town: Altoona, Pennsylvania, USA

Living In: Hollidaysburg, Pennsylvania, USA

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Fluffy Hot Chocolate

Reviewed: Aug. 23, 2007

I am giving this 3 stars because it gave us the AMAZING idea of melting marshmallows in hot cocoa which results in a wonderful taste and texture you won't get in other cocoas. BUT, it was not nearly chocolaty or sweet enough for our family. Try this: combine 1/4 cup of cocoa powder and 1/2 cup of sugar and 1/3 cup of hot water. Bring to a boil and boil for 2 min. Add 4 cups of milk, 1/2 cup of chocolate chips and 1 cup of marshmallows. Cook and stir over medium heat until marshmallows and chocolate is melted and incorporated well. DO NOT BOIL. Now that's a five star recipe!

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Reviewer:

ELIZRA

Cooking Level: Intermediate

Living In: Altoona, Pennsylvania, USA

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