Everyone loved it!!! I used 3 pints of blueberries for a regular 9" pie, splitting 1 1/2 pints raw and adjusting the cooking ingredients for 1 1/2 cooked.

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sweet tea

Cooking Level: Expert

Home Town: Orlando, Florida, USA

Living In: Cocoa, Florida, USA

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Double Tomato Bruschetta

Reviewed: Apr. 29, 2009

This is the best bruschetta ever! The only change I made was to add more sun-dried tomatoes than the recipe called for 'cause I love them!

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cookingfool

Cooking Level: Expert

Home Town: Middletown Springs, Vermont, USA

Living In: Cocoa, Florida, USA

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Rich and Creamy Tomato Basil Soup

Reviewed: Nov. 29, 2008

I've been using this recipe since 2005 because I had surgery and had to be on a liquid diet for 6 weeks. I always make one minor adjustment though. I add two cans of real lump crab meat. It gives the soup some protein and a little more of a chunky consistency and adds just the right flavor. Otherwise, I follow the recipe to a T. You won't be disappointed in this one.

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3 users found this review helpful

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GREENEYEZOPENED

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

Living In: Cocoa, Florida, USA

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Easy Baked Tilapia

Reviewed: Aug. 10, 2008

I love this recipe! I make it all the time. I only gave it four stars however because the vegetables were bland. I decided to drizzle some lemon juice on them as well and sprinkle some seasonings on to give them a bit of a kick.

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Aliece Keesee

Cooking Level: Beginning

Home Town: Rockledge, Florida, USA

Living In: Cocoa, Florida, USA

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Eastern North Carolina BBQ Sauce

Reviewed: Apr. 12, 2008

FABULOUS! It's tongue and lip smacking GOOD! Makes me wish I was born and raised in NC. I've made this recipe twice already and used it for more than just pulled pork. It's been wonderful each time. This recipe/sauce will be a staple in my house from now on.

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Elita One

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: Cocoa, Florida, USA

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Jicama Corn Salad

Reviewed: Jun. 16, 2007

This was a really good salad. I think a little jalapeno would be and excellent addition. It was crunchy, and very tasty. I will definately make this one again.

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10 users found this review helpful

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DL

Cooking Level: Professional

Home Town: Atlanta, Georgia, USA

Living In: Cocoa, Florida, USA

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Camper's Breakfast Hash

Reviewed: Apr. 1, 2007

We didn't care to much for this.The hash browns were mush and the dish was kindof bland . It looked a lot worse than it tasted but it didn't taste great either.

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Ashaleena

Cooking Level: Intermediate

Living In: Cocoa, Florida, USA

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Easy Cream Cheese Danish

Reviewed: Mar. 30, 2007

This was wonderful,I made half of what it called for and ate a ton. So very rich but in a good way. The lemon gives just enough flavor to balance the the sugar and creaminess.

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Ashaleena

Cooking Level: Intermediate

Living In: Cocoa, Florida, USA

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Real Italian Calzones

Reviewed: Mar. 29, 2007

This recipe is a life saver .I used refrigerated pilsbury pizza dough b/c I didn't have time to make it.It turned out wonderful and it's easy and took like 15 minutes to prepare.Uber yummy quick and easy.

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Ashaleena

Cooking Level: Intermediate

Living In: Cocoa, Florida, USA

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Breaded Dijon Pork Chops

Reviewed: Mar. 24, 2007

This was a wonderful yummy recipe. I originally was looking for a basic mustard cream sauce but didn't find any that I wanted to try, then I found this that got a "phonominal"review from my husband who usually will eat nothing but italian. So this was huge!

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Ashaleena

Cooking Level: Intermediate

Living In: Cocoa, Florida, USA

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Buttered Biscuits

Reviewed: Mar. 19, 2007

Great last minute side or breakfast fix. It's quick and easy and foolproof.I used sourcream and added a little sugar and salt. It turned out great.

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Ashaleena

Cooking Level: Intermediate

Living In: Cocoa, Florida, USA

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New York Cheesecake II

Reviewed: Mar. 10, 2007

I made this a couple of weeks ago with some of the changes suggested, and made an additional change as well. I made it in a 13x9 pan, added about 1/2 tsp cinnamon to the graham cracker crumbs for the crust (I always do, makes the crust a bit more interesting). I also used 1 cup sugar (generous cup), 3 large eggs and five 8-oz packs of cream cheese. I baked it as the others stated, 10 minutes at 400, turning the temp down to 200 for 45 minutes, turning off the oven and letting the cake cool. I liked making it in the 13x9 pan, makes cutting it and serving it much easier. This recipe freezes well too, by the way. I also added some fresh lemon juice to the batter, which enhanced the flavor, in my opinion. A keeper recipe..thanks a bunch.

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DOJAGRAM

Cooking Level: Intermediate

Home Town: Cocoa, Florida, USA

Living In: Orlando, Florida, USA

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Tracy's Tomato Artichoke Rice Salad

Reviewed: Mar. 1, 2007

This was really, really good. I would definately make it again!

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DL

Cooking Level: Professional

Home Town: Atlanta, Georgia, USA

Living In: Cocoa, Florida, USA

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Chantal's New York Cheesecake

Reviewed: Feb. 21, 2007

Wish I could rhapsodize about this recipe, but I cannot. It not only cracked, it split wide open, was the worst damage I've ever had making a cheesecake. I've never used milk in a cheesecake recipe, nor have I used flour. I don't know if adding these made the results so much worse-appearing than other recipes I tried, but... In addition, this cake was too "custardy" tasting and not dense like a NY cheesecake. I'll just keeping looking, as this one is not the "one for me."

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DOJAGRAM

Cooking Level: Intermediate

Home Town: Cocoa, Florida, USA

Living In: Orlando, Florida, USA

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Cherry Tomato Salad

Reviewed: Jan. 13, 2007

I loved this! Easy to make, and really delicious. I will definately make this one again.

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DL

Cooking Level: Professional

Home Town: Atlanta, Georgia, USA

Living In: Cocoa, Florida, USA

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Awesome and Easy Creamy Corn Casserole

Reviewed: Jan. 3, 2007

My hubby liked this better than I; I was hoping for something more resembling the corn casserole we got from the deli at our grocery store which was sweet, with almost a vanilla flavor and custard-like texture. This casserole was not cooked through after 45 minutes, interestingly. I think I would have to tinker with it to get it to taste more to my liking, but it is a good basic start.

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