Chocolate Chocolate Chip Cookies I

Reviewed: Oct. 4, 2009

OMG - chocolate! I cut the sugar with Splenda, that's the only change I made. I could only eat one and everyone that knows me knows I love all that is chocolate so these are really rich. Taking them to work tomorrow as I'm afraid most will go to waste since a little goes a long way (good for satisfying your chocolate craving without adding to much to your waistline!).

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Lauren Vavala

Cooking Level: Intermediate

Home Town: Newark, Delaware, USA

Living In: West Haven, Utah, USA

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Zesty Slow Cooker Chicken Barbecue

Reviewed: Oct. 4, 2009

this was so good and simple. i put em in frozen first thing in the morning and just let them go on low for about 9 hours.. paired it up wiht the octoberfest potato salad.. put it on a bun with a slice of cheese and red onion.. too good! thanks for the great recipe.. also.. i used cattlemans bbq sauce.. whichi really don't like much as a dipping sauce but it actually worked well as the sauce for this recipe.

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CookingGirl

Cooking Level: Expert

Home Town: New Castle, Delaware, USA

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Octoberfest German Potato Salad

Reviewed: Oct. 4, 2009

this is really simple and good...

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CookingGirl

Cooking Level: Expert

Home Town: New Castle, Delaware, USA

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All-Day Apple Butter

Reviewed: Oct. 3, 2009

I didn't have 5.5bs of apples so I pretty much cut the recipes in half and used only 1 cup on Splenda for the sugar. It's a really good recipe and a great use of the slow cooker. I put half in the freezer and left half out for topping toast and english muffins!

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Lauren Vavala

Cooking Level: Intermediate

Home Town: Newark, Delaware, USA

Living In: West Haven, Utah, USA

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Acorn Squash Gnocchi with Parmesan Sage Beurre Blanc

Reviewed: Oct. 3, 2009

Well these were about the ugliest things I have ever made - BUT this recipe makes a very traditional chewy gnocchi that I just love! My dough was still too sticky after 3 cups of flour so as I formed my gnocchi and put them on a plate, then ended up sticking together. So my advice, either spread them out or throw them into your pot of boiling water as you form them. I think the extra flour does take away from the squash flavor but it's still a great way to sneak in some veggies. I didn't make the sauce, but instead make a quick brown butter and sage sauce. Next time I'm going to try homemade tomato sauce.

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Lauren Vavala

Cooking Level: Intermediate

Home Town: Newark, Delaware, USA

Living In: West Haven, Utah, USA

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Chicken Florentine Casserole

Reviewed: Sep. 30, 2009

Easy to make, easy to bake, easy to clean up...it's all gone! I used 2 bags of fresh baby spinach. Delish!

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Ru Lightcap

Cooking Level: Expert

Living In: Millsboro, Delaware, USA

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Easy Mexican Casserole

Reviewed: Sep. 30, 2009

Easy to make, easy to bake, easy to clean up...it's all gone! Delish!

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Ru Lightcap

Cooking Level: Expert

Living In: Millsboro, Delaware, USA

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Pumpkin Chocolate Chip Muffins

Reviewed: Sep. 28, 2009

These were good. Four stars as written and a solid recipe. However, I can tell just by the measurements on the cinnamon and cloves that these wouldn't have been spicy enough for us. I doubled all the spices and ended up using 1 cup of butternut squash I needed to get rid of (squash is interchangeable as far as I'm concerned). I also subbed applesauce for the oil and replaced 1/2 cup of flour with whole wheat flour, and 1/4 cup with ground wheat germ. I sneak fiber and protein in on my daughter every chance I get!

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Gabsmom

Cooking Level: Expert

Home Town: Newark, Delaware, USA

Living In: Wilmington, Delaware, USA

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Roquefort Pear Salad

Reviewed: Sep. 26, 2009

Variations work wonderfully! I've tried it just like it is written and with several changes. Both ways it turns out incredible! Chedder cheese, apple-pears, regular toasted pecans, or your favorite lettuce. YUM!

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Cindy

Cooking Level: Expert

Home Town: Yorklyn, Delaware, USA

Living In: Smyrna, Delaware, USA

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Broccoli Chicken Divan

Reviewed: Sep. 23, 2009

I agree this is a good starter recipe and you can take it like it is or add your own twist to it to make it yours. I used turkey cutlets cut into chunks and broccoli cheese soup. I simply seasoned the turkey before cooking it, used heavy cream instead of milk and added a dash of curry. I also cooked and combined everything in just one Dutch oven - barely any clean up! Gotta love that!

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Lauren Vavala

Cooking Level: Intermediate

Home Town: Newark, Delaware, USA

Living In: West Haven, Utah, USA

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Creamy Butternut Squash With Cinnamon Soup

Reviewed: Sep. 20, 2009

Followed the recipe as it was except I used onion powder (I NEVER use onions or have them in the house ewwww). This soup smells amazing! Tastes great too (my two year old ask for seconds!). I'm definitely making this again!

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Lauren Vavala

Cooking Level: Intermediate

Home Town: Newark, Delaware, USA

Living In: West Haven, Utah, USA

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Fresh Tomato Basil Sauce

Reviewed: Sep. 19, 2009

I only made a few minor changes starting with cutting the recipes down for only 3 lbs of tomatoes. I used herilooms and a dash of onion powder and NO onions. I hate onions. Everything else I left the same. It was a bit runny after simmering for a couple hours but I think it was partly because of how juicy my tomatoes were and the lack of onion. I don't like chunky sauce so I ran it through the blender for a few seconds just to break those up. This was my first attempt making sauce and I loved it!

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Lauren Vavala

Cooking Level: Intermediate

Home Town: Newark, Delaware, USA

Living In: West Haven, Utah, USA

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Butter Frosting

Reviewed: Sep. 16, 2009

i always have a hard time with consistency when i make frosting, but this was spot on. I paired it with apple spice cupcakes, so i used buttermilk instead of milk because i had some to use up. This so creamy and fluffy and yummy. i have to admit that i used my mother's fancy stand mixer, which might have aided in the fluffy part. I also like that this is a small recipe, because i always have tons of frosting left over, but never remember to halve it. yummy! will make again.

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car3book

Cooking Level: Beginning

Home Town: Newark, Delaware, USA

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Macaroni and Cheese with Bacon

Reviewed: Sep. 13, 2009

This is almost exactly how we make macaroni and cheese except instead of putting tomato juice IN the cheese sauce, we add a little milk and then after it's done baking spoon tomato soup on top! I have NO idea how why we started doing this but I won't make mac and cheese unless there is a can of tomato soup also! And people can say what they want about "processed cheeses" but I prefer it to the oily grainy texture of Cheddar cheese anyday!

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Lauren Vavala

Cooking Level: Intermediate

Home Town: Newark, Delaware, USA

Living In: West Haven, Utah, USA

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Butter Brickle Frozen Delight

Reviewed: Sep. 13, 2009

Made this for the Fall Department picnic and it was amazing! The only down side is that it melts fast, but it did not last that long on the serving table for that to matter. I used fat free sweetened condensed milk and whipped topping, sugar-free caramel syrup, and 1/3 less fat cream cheese. The recipe calls for 12 oz of frozen whipped topping, but I only used 8 oz, which is a normal sized container. I also added crushed toffee pieces to the crumbly layer. This one's a keeper!

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Piratefrog

Cooking Level: Intermediate

Home Town: Newark, Delaware, USA

Living In: Greenville, North Carolina, USA

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Brooke's Best Bombshell Brownies

Reviewed: Sep. 11, 2009

These brownies got only the best of rave reviews! They create a near heavenly taste in your mouth that is somewhere between fudge and brownie! These will become a regular in my kitchen.

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mathgirl64

Cooking Level: Intermediate

Home Town: Springfield, Pennsylvania, USA

Living In: Long Neck, Delaware, USA

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Stuffed Peppers

Reviewed: Sep. 10, 2009

This is a really good recipe! I have made them twice, once with ground beef and once with ground turkey and both worked well for me. I have also used every color BUT green for the peppers (I really just don't like green peppers) and it works in anything! I also don't use the extra sauce on top, I just mixed it all in. I've also never covered these while baking them and I think they turned out just fine. I wouldn't eat stuffed peppers as a kid when my mom would make them for herself and now I know what I've been missing!

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