Robbi's M&M Cookies

Reviewed: Aug. 29, 2008

They were fun to make with the kids, and they really enjoyed eating them. I think I only ended up throwing away two that were left over. I for some reason got hot burn off of them, thinking because i used shortening. I will try again using butter though and hopefully I will enjoy them better.

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Kathleen

Cooking Level: Intermediate

Home Town: Warwick, Rhode Island, USA

Living In: North Providence, Rhode Island, USA

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Quick Gnocchi

Reviewed: Aug. 29, 2008

It took a while to make, i had to make double the batch to feed my family. It came out good, but not great. I put pink vodka sauce with it. My step-daughter on the other hand really enjoyed it and is asking when i'm going to make it again.

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Kathleen

Cooking Level: Intermediate

Home Town: Warwick, Rhode Island, USA

Living In: North Providence, Rhode Island, USA

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Dump Cake V

Reviewed: Aug. 29, 2008

Sooooooo Good!! I made this exactly the way the recipe calls except for no nuts, I didn't have any. Ashley, but 10 year old step daughter loved it so much she asked me to make it for her birthday cake... def a keeper!!!

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Kathleen

Cooking Level: Intermediate

Home Town: Warwick, Rhode Island, USA

Living In: North Providence, Rhode Island, USA

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Sesame Noodles

Reviewed: Jul. 17, 2008

This recipe blew us all out of the water it was so fantastic! My husband made it and added his own "flavor" to recipe. He used 1/2 the sugar, and omited the scallions (we were out) Even our pickiest eaters fell in love. Thanks Scoopnana! You rock!!

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JIMPEGGY2

Cooking Level: Expert

Home Town: Poughkeepsie, New York, USA

Living In: Warwick, Rhode Island, USA

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Grilled Marinated Shrimp

Reviewed: Jun. 24, 2008

This was a delicious choice for Father's Day. Served with Orzo, parmesian and basil salad on this site. We loved it so much I'll be serving it for a larger group on July 4th!

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Krystal

Cooking Level: Intermediate

Home Town: Warwick, Rhode Island, USA

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Orzo with Parmesan and Basil

Reviewed: Jun. 24, 2008

We loved this recipe. I served it with Grilled marinated shrimp for Father's Day and will be serving it again for July 4th!

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Krystal

Cooking Level: Intermediate

Home Town: Warwick, Rhode Island, USA

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Lemon Raspberry White Chocolate Mousse Cake

Reviewed: May 10, 2008

I have to say this is a bust. The white chocolate mousse is runny and won't frost the cake. I sit here with it half stuck to the sides of my cake and it looks awful. It's for my grandmothers 90th birthday and I don't know what to do. I did also try to add some vanilla instant pudding as someone recommended and it just became more "yellowed" and gross. I will never make this again. It's a good idea but in reality it is like putting yellowed soup on your cake.

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katie

Cooking Level: Intermediate

Living In: Warwick, Rhode Island, USA

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Cream Cheese Penguins

Reviewed: Dec. 21, 2007

These are so cute! I resized the recipe to make 50 penguins and it called for 2 3/4 eight ounce cream cheeses. We didn't even use half of it! We used jumbo olives as the recipe stated but in the future I think we'd do colossal. The medium are perfect for the heads. The beaks are truly the most difficult part. A small knife will work good to cut out a small section for the beak to fit in. As a previous reviewer suggested, the thinner the beaks the better. I ruined quite a few "heads" by trying to shove big beaks in there! We're serving these tomorrow at a Christmas party and I think they are going to be a big hit. Thanks for posting such a creative recipe!

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katie

Cooking Level: Intermediate

Living In: Warwick, Rhode Island, USA

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Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Nov. 28, 2007

Delicious!! Everyone absolutely loved it. I did make a few changes: I omitted the turkey liver, I used chicken broth instead of turkey stock, I used about double the amount of broth as called for, I used a challah, italian, white, and wheat bread mixture. I used only 12 oz of sausage (pork) and it was plenty. The cranberries and the apples really made this dish shine. I will definitely be making this dish again. Thank you for a great recipe!

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katie

Cooking Level: Intermediate

Living In: Warwick, Rhode Island, USA

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Best Carrot Cake Ever

Reviewed: Nov. 28, 2007

I think this really is the best carrot cake ever. What I did: I drained the pineapples very well. I didn't use all of the liquid from the carrot/brown sugar mixture. I maybe used 2 tbsp of the brown sugar liquid. I omitted the raisins (by accident). I baked in 2 9" cake pans (don't now why everyone says this makes so much cake -- it was perfect in two 9" pans) for 40 minutes. Everyone LOVED the cake. I frosted it with the bourbon cream cheese frosting from this site. I will definitely be making this again!

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katie

Cooking Level: Intermediate

Living In: Warwick, Rhode Island, USA

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Bourbon Cream Cheese Frosting

Reviewed: Nov. 28, 2007

Delicious frosting but don't let the bourbon fool you; it will taste strong when you make it but the next day you will hardly be able to taste it. Everyone loved it though !

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katie

Cooking Level: Intermediate

Living In: Warwick, Rhode Island, USA

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Quick and Easy Chicken Noodle Soup

Reviewed: Nov. 23, 2007

What a tasty soup! I made it exactly like the recipe and everyone loved it. It will definitely be my favorite chicken noodle soup.

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Gayle

Cooking Level: Expert

Home Town: Warwick, Rhode Island, USA

Living In: Lawrenceville, Georgia, USA

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Baked Cranberry Sauce

Reviewed: Nov. 20, 2007

Just made the recipe and I think it looks and tastes good except it's too much sugar. If I made it again I would use probably 4C cranberries to 1.25 cups sugar.

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katie

Cooking Level: Intermediate

Living In: Warwick, Rhode Island, USA

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Sauteed Apples

Reviewed: Nov. 12, 2007

This was fantastic! I made the Pepperidge Farm puff pastry shells, then filled with the apples, topped with ice cream then a little extra sauce from the apple recipe and what a hit. Fast, simple and delicious!!! Big hit!

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JIMPEGGY2

Cooking Level: Expert

Home Town: Poughkeepsie, New York, USA

Living In: Warwick, Rhode Island, USA

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Chocolate Ganache

Reviewed: Nov. 7, 2007

If you want a decadent frosting try this. double the recipe. then whip half the ganache til thickened and lighter in color and use to fill the cake. Then assemble the layers and chill. Keep remainder of ganache warm as the filled cake firms. Put cake on a rack over a baking pan and pour some on the top. Using a flat spatula, start sealing the crumbs in with a "skim coat" (very light layer of ganache). Let that firm slightly, then pour more on and gently make sure all surfaces are well coated with the yumminess. Garnish with whipped cream and fresh fruit! You now have the most wonderful icing imaginable and probably lots left over to ice cupcakes, etc with!

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GALA62

Cooking Level: Expert

Home Town: Canandaigua, New York, USA

Living In: Warwick, Rhode Island, USA

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Apple Pie by Grandma Ople

Reviewed: Nov. 4, 2007

We all hope to leave this world a little better when our time here on earth is done. I think it is clear that Grandma Ople did just that. She has graced the tables of thousands of homes with her wonderful recipes. They are an amazing legacy that will be passed down from one generation to another in many different households. Thank you to her loving granddaughter who gave us such a sweet gift. This is by far the best recipe I have ever-ever-ever had. Thank you, Grandma Ople.

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JIMPEGGY2

Cooking Level: Expert

Home Town: Poughkeepsie, New York, USA

Living In: Warwick, Rhode Island, USA

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Mother's Pasties

Reviewed: Oct. 21, 2007

Loved it, but I was in a hurry and changed it a bit to save time. I used ready made pie crust that you roll out. It was fantastic. Brushed crust with butter and sprinkled with Mrs. Dash.

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JIMPEGGY2

Cooking Level: Expert

Home Town: Poughkeepsie, New York, USA

Living In: Warwick, Rhode Island, USA

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Chicken Marsala

Reviewed: Oct. 18, 2007

Wonderful comforting dish.

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JIMPEGGY2

Cooking Level: Expert

Home Town: Poughkeepsie, New York, USA

Living In: Warwick, Rhode Island, USA

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Easy Chicken Marsala

Reviewed: Oct. 15, 2007

Love it, love it! I too double or triple the sauce so that we can have extra for pasta. The only change I made, was to use evaporated milk instead of cream. Every little bit of calorie and fat cutting counts. In this case as in many when you use the evaporated milk in place of creams and regular milk products, you get all of the creaminess and not so much of the fat. It is also a real $$ saver. If you have champagne taste but only have beer budget, you will like this substitute. I promise!

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JIMPEGGY2

Cooking Level: Expert

Home Town: Poughkeepsie, New York, USA

Living In: Warwick, Rhode Island, USA

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Puerto Rican Tostones (Fried Plantains)

Reviewed: Apr. 11, 2007

*Great recipe. Use the green plaintains as a savory side- as it is not sweet yet. Use cajun seasoning at the end for a kick. *Use the dark colored (black) plantains for a sweet dessert or balance to your meal. Sprinkle w/ just a little cinnamon, dark sugar, and nutmeg. *For both green or dark plantains, try the thousand island recipe, or buy store bought. *After frying, flatten between wax paper w/ a roller. I do not dip in cold water because I will set my house on fire.

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