Flourless Peanut Butter Cookies

Reviewed: Dec. 17, 2009

This was OK. They were so fragile and even after cooling they would fall apart in my hands. I like the firmness/crunch that I'm used to with peanut butter cookies, this just didnt hit the mark. After my test batch, I started to try everything i could to save the rest of the dough, I tried adding choc chips, adding flour, it just always felt like it was missing something.

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SUSIEQ203

Cooking Level: Intermediate

Home Town: Danbury, Connecticut, USA

Living In: Bronx, New York, USA

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Amish Sugar Cookies

Reviewed: Dec. 10, 2009

I sprinkled red and green sugar for Christmas. They're good, but simple cookies!

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Vickygloz

Cooking Level: Intermediate

Home Town: Flushing, New York, USA

Living In: Danbury, Connecticut, USA

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Go Bananas Bread

Reviewed: Dec. 9, 2009

Hi, I submitted this recipe, In the original recipe submitted I also use a 1/2 cup of oil but I don't see it listed here. It's not letting me review this without rating!! Make sure to add the oil to the wet ingredients.

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SUSIEQ203

Cooking Level: Intermediate

Home Town: Danbury, Connecticut, USA

Living In: Bronx, New York, USA

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Pumpkin Bread IV

Reviewed: Nov. 27, 2009

This was delicious, moist and great. I used real pumpkin from a small sugar pumpkin. Everyone loved this! Make sure to drain or take out excess water from real pumpkin.

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Vickygloz

Cooking Level: Intermediate

Home Town: Flushing, New York, USA

Living In: Danbury, Connecticut, USA

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Perfect Pumpkin Pie

Reviewed: Nov. 27, 2009

I used real pumpkin from a small sugar pumpkin. Make sure you drain it or remove excess water from pumpkin. This was perfect!!!! Used roll out store bought refrigerated crust. Use eal pumpkin, it really tastes good!

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Vickygloz

Cooking Level: Intermediate

Home Town: Flushing, New York, USA

Living In: Danbury, Connecticut, USA

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Pecan Pie IV

Reviewed: Nov. 27, 2009

This was great. I've never made pecan pie before and I don't think I've ever had pecan pie before. Everyone loved this at Thanksgiving! I used 2 tablespoons melted butter and dark corn syrup. It was great!

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Vickygloz

Cooking Level: Intermediate

Home Town: Flushing, New York, USA

Living In: Danbury, Connecticut, USA

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BAKER'S® ONE BOWL Coconut Macaroons

Reviewed: Nov. 8, 2009

I have made this twice now and each time everyone raves about them. It is so so easy! I used only a 1/2 tsp of almond extract and 1/2 tsp vanilla extract. As well as 3 Extra large egg whites. Really Good.

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SUSIEQ203

Cooking Level: Intermediate

Home Town: Danbury, Connecticut, USA

Living In: Bronx, New York, USA

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Warm Apple Buttermilk Custard Pie

Reviewed: Oct. 8, 2009

I'm not sure how anyone gets past the overwhelming sweetness to award this recipe so highly. I love sweet, and this was just too much for me; even my kids who are sugar crazed couldn't finish a small piece. I tried to scrape the topping off just to salvage the pie, but even then it was still difficult to stomach. I think if I made it again, I would leave off the topping(or cut sugar amounts in half) and use 1/4 cup sugar on the apples and 1 cup sugar in the custard. I'm wanting to give the recipe 2 stars, but feel that the pie would be really good if the sugar wasn't such a problem.

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Go Fish!

Cooking Level: Intermediate

Home Town: Bronx, New York, USA

Living In: Danbury, Connecticut, USA

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Swiss Chicken Casserole II

Reviewed: Sep. 29, 2009

I absolutely loved this recipe because it is easy, healthy and so very tasty. I sprayed the dish with butter cooking spray. I didn't have herb seasoned stuffing so I used regular seasoned stuffing cubes and added thyme, garlic powder & salt and onion powder. I also used half & half instead of milk. I only had one very huge chicken breast so I cut it in half and it was even great to just eat the gravy with stuffing & cheese when the chicken was gone. I think I might make it again this week with more chicken so we can have seconds. Thanks so much for this recipe. If I could give it 10 stars I would **********.

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Smartyboots

Cooking Level: Expert

Home Town: New Milford, Connecticut, USA

Living In: Danbury, Connecticut, USA

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Rick's Special Buttercream Frosting

Reviewed: Sep. 19, 2009

Excellent! Makes alot! I had to throw 1/2 of mine away. I used 1 cup of shortning and 1 cup (2 sticks) of unsalted butter (suggested by someone on the site AND I didn't have 2 cups of shortning) Came out fabulous. Also, I put 1 cup of Whipping cream and that seemed to be enough, so I just stopped there. It could've been that I was light on the powdered sugar to try to even out that I didn't have a full cup of shortning. Regardless, this is a great recipe. For one layer of the cake, I added coffee liqeur on the cake and the frosting, delicious!!!

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Vickygloz

Cooking Level: Intermediate

Home Town: Flushing, New York, USA

Living In: Danbury, Connecticut, USA

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Savory Deviled Eggs

Reviewed: Aug. 30, 2009

These were soo good! Great for guests. Also, on some, I added spanish olives as a garnish and for taste. They were delicious!!!!!!!

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Vickygloz

Cooking Level: Intermediate

Home Town: Flushing, New York, USA

Living In: Danbury, Connecticut, USA

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Panna Cotta

Reviewed: Aug. 26, 2009

This was really really good. I actually only used 1c of heavy cream and used 2% milk in place of the rest of the milk and cream called for, only because thats all I had. It turned out perfect! So creamy and rich, you wouldn't think I had altered it at all. At least it was a little healthier I guess. I served it with slices of ripe strawberries. I'm going to try making a sauce with strawberries & brown sugar and see how that goes. I plan to experiment with this recipe. But awesome as is.

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SUSIEQ203

Cooking Level: Intermediate

Home Town: Danbury, Connecticut, USA

Living In: Bronx, New York, USA

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Creamy Banana Bread

Reviewed: Aug. 14, 2009

Excellent! I made muffins and put the streusel on top!

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Vickygloz

Cooking Level: Intermediate

Home Town: Flushing, New York, USA

Living In: Danbury, Connecticut, USA

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Streusel Topped Blueberry Muffins

Reviewed: Aug. 14, 2009

These were very good with or without the topping! The batter seems a bit thick, but it worked!

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Vickygloz

Cooking Level: Intermediate

Home Town: Flushing, New York, USA

Living In: Danbury, Connecticut, USA

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Blueberry Muffins II

Reviewed: Aug. 14, 2009

Question: Is the batter suppose to be so thick, or should I add more milk. I've made (other) muffins before, but the batter was NOT this thick. Anyway, I went ahead and added a splash more milk and I didn't realize that the berries had to be mashed, maybe that's why it was a little thick! They tasted very good! I've never made bb muffins before, so I might try other recipes, but these were good! What's wrong with purple batter anyway???

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Vickygloz

Cooking Level: Intermediate

Home Town: Flushing, New York, USA

Living In: Danbury, Connecticut, USA

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Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Aug. 4, 2009

This is definitely the best tasting oatmeal raisin cookie I have ever had! My husband loved them and he took some to work and they loved them too. I've made them a couple times now and sometimes I add shredded coconut. My only complaint is that the cookie is so soft the it just crumbles to the touch. I followed the directions as well as some reviewers' tips. No Luck.

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SUSIEQ203

Cooking Level: Intermediate

Home Town: Danbury, Connecticut, USA

Living In: Bronx, New York, USA

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Ginger Glazed Mahi Mahi

Reviewed: Jul. 23, 2009

This was really really good. I never cooked dolphin fish before and so when I saw the frozen bag of them at Costco I decided to try it and came on AR to find a good recipe. I have to say this is a keeper. The only thing I would suggest is to start reducing the marinade in another saucepan before you start to fry the fish, that way, by the time you are ready to serve, the fish and glaze are warm.

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SUSIEQ203

Cooking Level: Intermediate

Home Town: Danbury, Connecticut, USA

Living In: Bronx, New York, USA

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Madeleines II

Reviewed: Jul. 7, 2009

Very good!!!

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Vickygloz

Cooking Level: Intermediate

Home Town: Flushing, New York, USA

Living In: Danbury, Connecticut, USA

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Balsamic-Glazed Salmon Fillets

Reviewed: Jul. 1, 2009

Great recipe! Full of flavor! Skipped the wine and added white wine vinegar instead added a TB of lemon zest which brightened it up will def make again!

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alicia

Cooking Level: Intermediate

Living In: Danbury, Connecticut, USA

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Fruit Pizza II

Reviewed: Jun. 21, 2009

Delicious! I made a day before and it was still great. Crust did not get soggy, although, I think it was because I baked it around 15 minutes (entire cookie was light-medium brown). I made it in a Pyrex glass rectangular dish. When it came time to cut it the next day, the crust was a little hard, but soft enought to eat and enjoy. Just a little banging of the glass when cutting it :) Tasted delicious! and the crust was perfect.

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Vickygloz

Cooking Level: Intermediate

Home Town: Flushing, New York, USA

Living In: Danbury, Connecticut, USA

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