Layered Mint Chocolate Fudge

Reviewed: Dec. 19, 2008

2nd time I've made this fudge...first time was a disaster. Great flavor, but the mint part wouldn't even spread. This time, wasn't thinking and doubled BOTH the chocolate and the white recipes. OOPS! Definitely doubling the white is great to top the 8x8 pan, but you do not need to double the chocolate. Use a full 14oz can of sweetened condensed milk for each the chocolate and the mint, and it will be great.

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exclmatnptofdoom

Cooking Level: Expert

Home Town: West Hartford, Connecticut, USA

Living In: Marlborough, Massachusetts, USA

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Apple Pie by Grandma Ople

Reviewed: Dec. 2, 2008

Amazing. I used the frozen 9 inch deep dish pie crusts, and only 6 or 7 large apples, which was plenty to mound. I went to add a little almond extract, and accidentally added orange extract instead. So I had about a teaspoon of orange extract, a teaspoon of vanilla and 2 or 3 teaspoons of almond extract. The almond would have been fine on it's own, and everyone at work said it was the best apple pie they ever ate. Per other reviews, I poured 3/4 of the glaze over the apples, put the top crust on, and poured the rest on top before baking it in the oven. Baking at 350 the entire time was PERFECT. But do try using a little almond extract for an amazing flavor. The best apple pie I have ever had.

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exclmatnptofdoom

Cooking Level: Expert

Home Town: West Hartford, Connecticut, USA

Living In: Marlborough, Massachusetts, USA

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Deviled Eggs II

Reviewed: Nov. 15, 2008

This recipe was a huge hit at my party today. People just could not stop eating them! Thanks so much!

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BRENDASUM

Cooking Level: Expert

Home Town: Sulphur, Louisiana, USA

Living In: Marlborough, Massachusetts, USA

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Apple Crisp II

Reviewed: Oct. 19, 2008

I also left out the water in this recipe. It was SOOOOO good. Good enough for a 2nd bowl.

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BRENDASUM

Cooking Level: Expert

Home Town: Sulphur, Louisiana, USA

Living In: Marlborough, Massachusetts, USA

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Banana Butter Icing

Reviewed: Oct. 19, 2008

Ended up doubling this recipe because I had 2 bananas left over from making the Banana Cream Cheesecake (on this website) and it seemed very sweet to me. I couldn't get it to thicken up like I wanted it to, and the powdered sugar was making it too sweet, so I used some corn starch to help thicken and this took care of the "too sweet" flavor. EXCELLENT topping to that cake though, as long as you don't use too much. Great on vanilla ice cream too (with chocolate syrup and whipped cream and strawberries like a banana split!)

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exclmatnptofdoom

Cooking Level: Expert

Home Town: West Hartford, Connecticut, USA

Living In: Marlborough, Massachusetts, USA

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Banana Cream Cheesecake

Reviewed: Oct. 19, 2008

EXCELLENT. I had 6 bananas to try to use up and I put 4 in this recipe instead of 2, which made for a thicker cheesecake. It probably could've been made in a 10" instead of a 9" pan. Because it was about to overflow, I cooked it in a water bath at 300F for 90 min and it came out without a crack (and didn't overflow!) Topped it with the Banana Butter Icing from this website, and was delicious.

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exclmatnptofdoom

Cooking Level: Expert

Home Town: West Hartford, Connecticut, USA

Living In: Marlborough, Massachusetts, USA

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Roma Tomato Bruschetta

Reviewed: Oct. 15, 2008

It's better than the Olive Garden & Bertucci's!! ;o)

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JMLUCIER

Cooking Level: Expert

Living In: Marlborough, Massachusetts, USA

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Sloppy Joes II

Reviewed: Aug. 18, 2008

I'll never buy the packets or canned stuff again! This recipe was great! Even my 2 year olds pigged out and they don't eat meat!

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BRENDASUM

Cooking Level: Expert

Home Town: Sulphur, Louisiana, USA

Living In: Marlborough, Massachusetts, USA

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Kentucky Banana Pudding

Reviewed: Jun. 5, 2008

Fabulous dessert!!! I heated the milk mixture to boiling then simmered until it thickened up.

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BRENDASUM

Cooking Level: Expert

Home Town: Sulphur, Louisiana, USA

Living In: Marlborough, Massachusetts, USA

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Slow Cooker Chicken and Dumplings

Reviewed: Jun. 5, 2008

I didn't have 2 cans of cream of chicken, so I used 1 can cream of chicken, 1 can cream of mushroom. I sauted my onions and added a tablespoon of garlic, then sauted the chicken before adding to the crockpot. I used boneless, skinless breasts, and added a can of milk in addition to the water. I also added a dash of celery seed and black pepper. WONDERFUL dish.. will be making this alot.

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BRENDASUM

Cooking Level: Expert

Home Town: Sulphur, Louisiana, USA

Living In: Marlborough, Massachusetts, USA

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Irish Cream Truffle Fudge

Reviewed: May 10, 2008

The 2nd layer needs some more irish cream to be able to spread properly on top of the first layer. I substituted 3 cups of white chips for the semi-sweet on the first layer (so it was 4 cups of white on the first layer) and did the opposite on the 2nd layer (so that it was 1 1/2 cups of semisweet chips). 2nd layer wasn't spreadable, but that was probably my fault because I switched the type of chips. Taste was delicious nonetheless. Could've just made the top layer and it would've been enough even in an 9x18 pan for straight Irish Cream fudge.

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exclmatnptofdoom

Cooking Level: Expert

Home Town: West Hartford, Connecticut, USA

Living In: Marlborough, Massachusetts, USA

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Norwegian Waffles

Reviewed: Mar. 4, 2008

This is a fantastic recipe for those who, like me, don't have time to make the traditional belgian waffle recipe. Those recipes always call for yeast and sitting for an hour. Who has time for that?? So this morning when my twin 2 year olds were asking for "wapples" for breakfast, I mixed this up in a flash and made delicious waffles for the whole family. I have a Waring Professional waffle maker (the kind that you fill and turn) and this recipe made 4 giant waffles. Plenty enough to freeze for another day. I used the recipe exactly as written and it was perfect.

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BRENDASUM

Cooking Level: Expert

Home Town: Sulphur, Louisiana, USA

Living In: Marlborough, Massachusetts, USA

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Filet Mignon with Rich Balsamic Glaze

Reviewed: Feb. 15, 2008

This was part of a Valentines Day dinner. As another reviwer said, I let the steak rest and come to room temp. I used fresh ground black pepper sprinkled on the meat before browning. I used a 12" pan (I didn't have anything smaller)using 1/4 cup of wine (Merlot) and vinager. I had two fairly good sized filets. Cooked them for about 5 minutes per side, coating meat with the juices several times during this time. The fillets "were to die for!" This recipe goes in my cook again file.

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The Classical Cook

Cooking Level: Intermediate

Home Town: Marlborough, Massachusetts, USA

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Chocolate Frosting I

Reviewed: Jan. 8, 2008

This is a fantastic recipe! Very rich and super easy when you use your hand mixer. I used my kitchenaid and it came out perfect with no lumps. My husband told me to never buy the tubs of frosting again!

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BRENDASUM

Cooking Level: Expert

Home Town: Sulphur, Louisiana, USA

Living In: Marlborough, Massachusetts, USA

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Chocolate Mint Cookies I

Reviewed: Dec. 26, 2007

I have been making these for years and are family favorite. Tastes just like or better than the thin mint girl scout cookies!!

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campanaclan

Cooking Level: Intermediate

Home Town: Framingham, Massachusetts, USA

Living In: Marlborough, Massachusetts, USA

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White Chocolate Orange Cookies

Reviewed: Dec. 26, 2007

These are good, not great, I think next time I will use chocolate chocolate chips instead of the white.

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campanaclan

Cooking Level: Intermediate

Home Town: Framingham, Massachusetts, USA

Living In: Marlborough, Massachusetts, USA

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Lemon Sugar Tea Cookies

Reviewed: Dec. 18, 2007

After looking at everyone's reviews, these are the changes I made. To help with the sticky dough, I added an extra 1/4 to 3/8 of a cup of flour, and it didn't make the cookies chalky at all. Definitely chill these to both help prevent spreading and it also makes it easier to roll in the sugar. I also added a tsp of vanilla (only because I like vanilla in all my cookies). Here's the big one though: I used 4 TBSP of RealLemon because I already had that instead of lemon extract, and I could still barely taste it, so I will add more next time. Excellent sugar cookie though! :-D

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exclmatnptofdoom

Cooking Level: Expert

Home Town: West Hartford, Connecticut, USA

Living In: Marlborough, Massachusetts, USA

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Marbled Pumpkin Cheesecake

Reviewed: Nov. 27, 2007

You really need to double the filling in order to make a whole cheesecake, mine was very thin but tasted good.

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campanaclan

Cooking Level: Intermediate

Home Town: Framingham, Massachusetts, USA

Living In: Marlborough, Massachusetts, USA

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Lemon Garlic Tilapia

Reviewed: Nov. 16, 2007

I have never eaten nor made talapia before and this was easy and so good. I did saute the garlic in the butter first. I poured the lemon on before i sauted the garlic so it had time to sink into the fish. Then I drizzled the garlic butter on and let it sit for about 20 minutes. Then I spinkled a little salt, pepper, parsley and parmesan cheese on and baked!

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campanaclan

Cooking Level: Intermediate

Home Town: Framingham, Massachusetts, USA

Living In: Marlborough, Massachusetts, USA

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Tangy Slow Cooker Pork Roast

Reviewed: Nov. 4, 2007

This was wonderful!! I followed the recipe exactly and even my 2 year old twins pigged out!

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BRENDASUM

Cooking Level: Expert

Home Town: Sulphur, Louisiana, USA

Living In: Marlborough, Massachusetts, USA

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