After 2,202 reviews, I'm not sure what more I can add. I needed a pancake recipe, and this one seems popular and well-received. I added just a shot of vanilla and a dash of cinammon. They were perfect. Fluffy and flavorful. The butter in the mix did wonders for the taste. I'll never bother with another pancake mix recipe. This is all I'll ever need. Next time, I might drop some pecans into the batter.

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RONWHITE

Cooking Level: Intermediate

Home Town: Mattoon, Illinois, USA

Living In: Deltona, Florida, USA

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Mixture for Meatballs, Meatloaf or Burgers

Reviewed: Jan. 25, 2009

It is a good recipe, but my meatballs, meatloaf, and burgers taste nothing alike - on purpose. I love the steak sauce idea for the burgers, but I'd lose the bread. Similarly, I'd lose the steak sauce and ketchup from my meatballs and add some tomato paste and Italian spices. Meatloaf is one of my favorites to make, sometimes w/ ketchup, or steak sauce, bbq, etc. - and I use just one egg per pound of meat. As it is, it's a fabulous meatloaf - but life's too short to shape the same prepared chunk of meat in 3 different shapes and call it 3 different names.

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TikiSunShine

Cooking Level: Intermediate

Home Town: Rotterdam, New York, USA

Living In: Deltona, Florida, USA

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Blueberry Bars

Reviewed: Nov. 14, 2008

It was actually my wife who made this. I don't know whether she altered the recipe. I just know that I was unimpressed. It was too sweet for her. I didn't mind the sweetness, but it gave me tremendous heartburn. I think it might have been from the blueberry pie filling. I'm just not sure. I wouldn't make this again.

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Reviewer:

RONWHITE

Cooking Level: Intermediate

Home Town: Mattoon, Illinois, USA

Living In: Deltona, Florida, USA

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Apple Harvest Pound Cake with Caramel Glaze

Reviewed: Nov. 3, 2008

I've already made this cake twice this week because I just can't get enough of it! I did take the advice of several reviews to bake @ 325 for 70 minutes, and used applesauce for 1/3 of the oil - thanks! I also used the tips to put foil or a paper plate under the rack to catch the glaze drippings - until today. Instead, I put the cake plate under the rack, then set the cake right on top of all the drippings - no mess to clean, no waste, and now underneath is saturated as well. Mmm-mmm!

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18 users found this review helpful

Reviewer:

TikiSunShine

Cooking Level: Intermediate

Home Town: Rotterdam, New York, USA

Living In: Deltona, Florida, USA

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Whipped Cream

Reviewed: Nov. 2, 2008

This recipe has good intentions, but it's too light on sweetness for my taste. If it was rewritten to include more confectioner's sugar, I'd give it a high four rating. I doubled the confectioner's sugar. I started with a bowl and a whisk. After five minutes, I pulled out the hand mixer and let the power company do the work. I recommend that. It saves a lot of time. My slightly sweeter version was a hit. The kids picked it out of the bowl with their fingers, and my wife forced me to make a second batch before she'd eat the rest of my pumpkin pie.

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Reviewer:

RONWHITE

Cooking Level: Intermediate

Home Town: Mattoon, Illinois, USA

Living In: Deltona, Florida, USA

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Pink Stuff

Reviewed: Nov. 2, 2008

I rarely give any recipe five stars. Based on taste and its simple nature, this one probably deserves a four. It's not the sort of dessert you'd find in a fine restaurant. In fact, I think it might work better as a filling. I might try it with Phyllo or two separate two layers of a cake. But I gave it five stars. Why? Because it's an easy, quick recipe that tastes great and is a hit with kids. For those days when you want something sweet without the hassle of creaming together eggs and butter and so forth, this works wonders. I made my own whipped cream from a recipe on this site. It's short on sweetness, and that worked well to cut the sweetness of the condensed milk and fruit. I also replaced the pecans with sliced almonds. Someone mentioned Green Stuff. So I'm thinking about some sort of Christmas treat with Red Stuff and Green Stuff.

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Reviewer:

RONWHITE

Cooking Level: Intermediate

Home Town: Mattoon, Illinois, USA

Living In: Deltona, Florida, USA

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The Perfect Mai Tai

Reviewed: Sep. 1, 2008

Holy Batman and Robin. I can hardly type. I never try mixed drinks on the rare occasions when I go out. They're usually bitter, lukewarm and altogether unpleasant. In the past month, though, I've tried to make some of my own. This site has a great recipe for beer margarits and another for mojitos. This one, though, takes the top spot. It's a perfect mix of sweetness and potency. I used a $20 bottle of orange liquer rather than the cheaper triple sec so I could get a real sense of how good it can be. I didn't realize my Myer's dark rum was almost empty. I only squeezed a quarter-cup out of it, but that's plenty. I did add a squirt of grenadine just to see how it affects the flavor. I also used Dole's orange-pineapple juice rather than straight orange juice. I didn't know how to make almond syrup, and I couldn't find anything of the sort at the grocery store. So I made a double batch of simple syrup and added a squirt of almond extract. That seemed to do the trick. My, these are delicious.

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2 users found this review helpful

Reviewer:

RONWHITE

Cooking Level: Intermediate

Home Town: Mattoon, Illinois, USA

Living In: Deltona, Florida, USA

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Costas French Market Doughnuts (Beignets)

Reviewed: Aug. 3, 2008

It's a great recipe. I walked within a half-block of Cafue Du Monde a few years ago, but I couldn't convince anyone to go there. So I have nothing for comparison. I wanted to give it four stars only because I'm not sure it's significantly different than any other fried dough recipe. In fact, it reminds me of the corn nuggets at Sonny's BBQ. But this dough recipe is a little less sweet. Also, I'd like a little more. For example, I plan to mix up a chocolate mousse next time and use a piping bag to squirt some mousse inside the beignets. The best part of the recipe is that the dough could be used for much more. I think it might work for Jamaican beef. Given its utility, I decided to give it a full five stars. But I'd like to see what people can do by combining this recipe with another on the site.

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Reviewer:

RONWHITE

Cooking Level: Intermediate

Home Town: Mattoon, Illinois, USA

Living In: Deltona, Florida, USA

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End of the Line Ham Casserole

Reviewed: Mar. 30, 2008

I rated this "the best" because it was an easy and new option for leftover ham that didn't require any fru-fru spices or fancy wines or vinigrettes - and even I had each of the ingredients. The kicker is it was absolutely delicious and I would try it with fresh ham, too - not just leftovers. (I don't want to eat something else while I'm waiting to make this dish. >^,,^< meow)

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3 users found this review helpful

Reviewer:

TikiSunShine

Cooking Level: Intermediate

Home Town: Rotterdam, New York, USA

Living In: Deltona, Florida, USA

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Portuguese Sweet Bread I

Reviewed: Mar. 28, 2008

I have made this recipe about 6 or 7 times now. And every time - the loaf doesn't even get to cool before my family eats the whole thing. Great Flavor - easy prep.

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AnitaJ1003

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

Living In: Deltona, Florida, USA

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Microwave Oven Peanut Brittle

Reviewed: Dec. 3, 2007

After reading some of the other comments, I replaced the almond extract with another teaspoon of vanilla. It's fabulous. I have committed this one to memory.

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Reviewer:

RONWHITE

Cooking Level: Intermediate

Home Town: Mattoon, Illinois, USA

Living In: Deltona, Florida, USA

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White Chocolate Pumpkin Dreams

Reviewed: Dec. 15, 2006

Oh my. I followed the recipe almost to a tee. I used all-spice rather than pumpkin pie spice. The cookies turned out well. Then Karma landed on my side. Hoping to clear out some stuff from the fridge, I topped them with a little raspberry preserves. I decided to use some spare cream cheese icing on a few. Eventually, I joined the two. If you top these with a little cream cheese icing and a spoonful of raspberry preserves, you're going to be thankful you read this.

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