Molasses Cookies

Reviewed: Aug. 30, 2009

These are by far the BEST molasses cookies I have made. I have tried countless recipes and this one is perfect. Just the right amount of chewiness on the inside with a slight crisp on the outside. My only suggestion is to NOT refrigerate the dough. I prefer to use it right after mixing. I have never had a problem with stickiness which I think is because I use a cookie scoop and drop the balls right into the bowl of sugar. They come out uniform and perfect every time. It's hard to eat just one!!!!

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quinn7679

Cooking Level: Intermediate

Home Town: Pittsfield, Massachusetts, USA

Living In: Beverly, Massachusetts, USA

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Crisp Lemon Sugar Cookies

Reviewed: May 13, 2009

Very nice and not too sweet. I omitted the crisco and used all butter, also I made these with a 2oz scooper to have them large enough to create a well in the center of the dough ball and fill with blueberry pie filling. Great combo! Yes?!

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Cookin4Blue

Cooking Level: Intermediate

Living In: Pittsfield, Massachusetts, USA

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Apple Cake I

Reviewed: Apr. 15, 2009

This cake was really good! Instead of 1 cup oil I used 1/4 cup oil and 1/4 cup melted butter. I also reduced the sugar by a little over a 1/4 cup using a mix of brown and white sugar and I think I'll use even less next time. The middle of the cake didn't cut very smoothly but the rest held together fine. I baked it in a 9 inch round cast iron pan and so the cooking time was longer.

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Maj

Cooking Level: Intermediate

Living In: Pittsfield, Massachusetts, USA

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German Spaetzle Dumplings

Reviewed: Mar. 26, 2009

It took me three tries to get the hang of this, its actually very easy to make and the taste is awesome! I make this at work once a month and the staff and residents love it. Thanks!

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Cookin4Blue

Cooking Level: Intermediate

Living In: Pittsfield, Massachusetts, USA

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Irish Cream Chocolate Cheesecake

Reviewed: Mar. 15, 2009

This cheesecake was amazing. I took advice from other reviewers and upped the irish cream to 1/2 cup. It was just enough. You could taste it without it being overwhelming. The chocolate was also great...not too dark, just enough. Although I bake a lot, I don't make cheesecake often. This came out well, just one little crack. I did do pans of water in the oven as opposed to a water bath (I was afraid of it seeping into my cheesecake) and I used ingredients all at room temp. I would definitely make this again...everyone really loved it.

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quinn7679

Cooking Level: Intermediate

Home Town: Pittsfield, Massachusetts, USA

Living In: Beverly, Massachusetts, USA

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Quick and Easy Chicken Noodle Soup

Reviewed: Feb. 27, 2009

This is a great soup recipe. To save yourself a step, cut up the chicken and throw it right in the broth/veggie mixture to cook. It only takes a few minutes and comes out very tender, plus it adds more chicken flavor to the soup.

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quinn7679

Cooking Level: Intermediate

Home Town: Pittsfield, Massachusetts, USA

Living In: Beverly, Massachusetts, USA

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The Best Banana Bread

Reviewed: Jan. 22, 2009

When I first looked at this recipe I thought it looked way to simple and that it couldn't be that great. I needed a recipe for work that I could make quickly and it had great ratings so I tried it. Normally I like spicy food and would have added some cinnamon and cloves but decided not to for a change. Wow, I was really supprised at the flavor! Really nice banana taste with a great texture. Thanks, I'll use this recipe again as is.

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Cookin4Blue

Cooking Level: Intermediate

Living In: Pittsfield, Massachusetts, USA

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Mom's Ginger Snaps

Reviewed: Jan. 8, 2009

This recipe is perfect, follow the recipe and they come out amazing, change the spicing to your likeing and they come out even more amazing. I use this recipe at work and they are a hit every time.

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Cookin4Blue

Cooking Level: Intermediate

Living In: Pittsfield, Massachusetts, USA

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Butter Bean Veggie Soup

Reviewed: Nov. 30, 2008

I've made this soup a few times- and passed on the recipe to others. It does take a little longer than 10 minutes to get the veggies and beans to a softer-than-al dente state. Also, while I've used one can of butterbean, one can of garbanzo, the butter bean makes an important "meaty" contribution to the soup and also thickens the broth. I had never used butter bean (aka large lima bean or gigante beans) before this, now I always keep some cans around. Great recipe!

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Maj

Cooking Level: Intermediate

Living In: Pittsfield, Massachusetts, USA

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Baked Haddock

Reviewed: Nov. 18, 2008

Fantastic fish dish!! One suggestion for those who aren't big fish lovers: add some more of the cracker/butter topping. At 30 years old, my husband is just starting to enjoy fish. He usually takes a very small amount of fish when I serve it with a meal. However, he actually went back for seconds on this one, and when all was said and done, he probably ate about a half of an entire fillet himself!! I cannot wait to make this for my father (a real seafood enthusiast from Massachusetts).!!!

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Miss Amellia

Cooking Level: Expert

Home Town: Pittsfield, Massachusetts, USA

Living In: Troy, New York, USA

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Broccoli Casserole

Reviewed: Nov. 18, 2008

This dish is an absolute must-have for the holidays!! I have been making this dish for about 6 years now for Thanksgiving and Christmas, and all members of my family (young and old) continue to request it. One delightful addition to note: I add cheddar onions and a little more shredded cheese to the topping. Enjoying a few rounds of Wii Fit with the family before or after dinner helps to justify indulging in this one. ;o)

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Miss Amellia

Cooking Level: Expert

Home Town: Pittsfield, Massachusetts, USA

Living In: Troy, New York, USA

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Curried Carrot Soup

Reviewed: Nov. 10, 2008

Great soup! I made it all last winter and have some simmering now! I serve it with yogurt or cultured Mexican sour cream. I recommend using a high quality curry to make it lively- I use Muchi Curry from Whole Food's spice line.

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Maj

Cooking Level: Intermediate

Living In: Pittsfield, Massachusetts, USA

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Eastern North Carolina BBQ Sauce

Reviewed: Nov. 8, 2008

Great barbecue sauce! I poured this over freshly pulled pork I cooked in a slow-cooker to rave reviews.

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Maj

Cooking Level: Intermediate

Living In: Pittsfield, Massachusetts, USA

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Pumpernickel Bread I

Reviewed: Nov. 8, 2008

I loved the rich flavor and great texture of this bread! I changed the recipe to be like my boyfriend's favorite bread at a fancy chain supermarket's bakery. I prepared the dough on the dough cycle of my bread machine (needed a little extra flour). At the end of the cylce I added about a cup of raisins and started the machine again to mix until the raisins were distributed. I then let the dough rise for one hour in a ball on a lightly greased 10 inch cast-iron frying pan. I baked the bread on the frying pan for 33 minutes at 375. It made a delicious bolle. Thanks for a keeper!

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Maj

Cooking Level: Intermediate

Living In: Pittsfield, Massachusetts, USA

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Bran Flax Muffins

Reviewed: Nov. 1, 2008

Soooo good! Thanks

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Cookin4Blue

Cooking Level: Intermediate

Living In: Pittsfield, Massachusetts, USA

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My Chili

Reviewed: Oct. 26, 2008

Very seldom do I change a recipe on the first round (I always follow exactly, then change if I feel necessary), but I also never serve a new recipe to others before I try it first. This was an unusual time, so I changed a little. I loved this recipe out of the ones I saw on this site. I doubled the recipe and added 4 jalapenos (1 with the seeds , but I would add 2 whole jalapeno next time with all the seeds). I made the chili powder heeping tablespoons and I added 1 green pepper. Dash of pepper. This turned out wonderful. Many people at the chili cookoff I took it to, told me this was the best spiced chili there. I didn't make the cutoff for the contest because I was late, but it was almost gone before we left. Definately, a make over and over recipe.

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Jenn

Cooking Level: Expert

Home Town: Garland, Texas, USA

Living In: Pittsfield, Massachusetts, USA

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Easy Tuna Casserole

Reviewed: Oct. 26, 2008

My hubby and I both enjoyed this. It was great twist having the fried onions on top. My hubby isn't much of a tuna noodle man, but he enjoyed this so much we will be doing this again.

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Jenn

Cooking Level: Expert

Home Town: Garland, Texas, USA

Living In: Pittsfield, Massachusetts, USA

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Big Soft Ginger Cookies

Reviewed: Nov. 6, 2007

These cookies were AWESOME! I was looking for an easy cookie to make on a cold rainy New England day and these hit the spot...great with a cup of tea or hot chocolate. I followed the recipe exactly and they came out perfect!! Definitely a keeper and one I'll make for the holidays!

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quinn7679

Cooking Level: Intermediate

Home Town: Pittsfield, Massachusetts, USA

Living In: Beverly, Massachusetts, USA

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Summer Corn Salad

Reviewed: Oct. 14, 2007

Excellent flavor! I made the Tropical version mentioned by other members. This is how I modified the recipe: I left out the tomatoes. I used a medium red onion rather than a large basic yellow or white. I cut the oil in half, using only 2 Tb. of olive oil. I used rice vinegar rather than white vinegar. I added in 3 small snack-size boxes of gold raisins, 1 diced orange pepper, and a small container (about 1 cup) of diced pineapple, drained. My family loved it! Thanks! :) p.s. It does taste better if you let it sit in the fridge overnight.

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Sarah J.

Cooking Level: Intermediate

Home Town: Lee, Massachusetts, USA

Living In: Pittsfield, Massachusetts, USA

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One-Two-Three Cake

Reviewed: Oct. 14, 2007

ATTN COOKS: DON'T FORGET THE EGGS IN STEP #2! :) Don't be a dork like me, and have to mix the 2 eggs in after you've poured the mix in the pan and swirled in the strawberry topping! I forgot until almost the last minute! Whoops! But I made this for a work party, and it was gobbled up in the blink of an eye. Very moist and tasty. I used white cake mix instead of the pineapple flavored mix. All was well in the end, even though my eggs were not as mixed in as they could have been ;)

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Sarah J.

Cooking Level: Intermediate

Home Town: Lee, Massachusetts, USA

Living In: Pittsfield, Massachusetts, USA

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