Pudding Poke Cake

Reviewed: Jan. 4, 2010

Nice change and fun to make with my 3 y/o. After reading that you have to 'move fast' or the pudding concept doesn't work well, I decided to try and pipe the pudding into the holes, using metal decorating tip. Worked REALLY well and I made the Boston Cream version with fudge frosting on the top. Everyone was happy, frosting lovers and pudding lovers alike...looked lovely, too.

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MYSTI68

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Atlanta, Georgia, USA

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Southwestern Cheese Dip

Reviewed: Jan. 4, 2010

I made this for a work function and it was a huge hit. I substituted a can of Rotel tomatos for the can of chilies.

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Tess Harrison

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

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Sausage Stuffed Mushrooms II

Reviewed: Jan. 3, 2010

Very good. Simple and quick. Like some of the other comments, I, too, broiled for 10 minutes instead of the recommended 2-3. Thank you for sharing.

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LYNNESTWINS

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Snellville, Georgia, USA

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Ham and Bean Soup

Reviewed: Jan. 1, 2010

This is a very good recipe. I did leave out the bratwurst and the green pepper because I disklike both of those things. Instead of Worcestershirt sauce I used Pickapeppa sauce. Also, after removing the ham bone and meat I used my immersion blender to smoosh up the beans and vegetables. Then I cut up the meat and added bite sized pieces back in. It was quite yummy!

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SundayGirl

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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Apple Crisp II

Reviewed: Jan. 1, 2010

This was good but a little too sweet for our taste. I did notice that, although all of it got eaten evenutally, it sat around a little longer than most desserts I make.

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IHAVE2BOYS

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Satiny Chocolate Glaze

Reviewed: Jan. 1, 2010

This is really good and easy. Used it on the "Too Much Chocolate Cake" recipe from this site.

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IHAVE2BOYS

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Too Much Chocolate Cake

Reviewed: Jan. 1, 2010

This was really good. I used another reviewer's suggestion to bake at 335 for 55-60 minutes in a Bundt pan. Used the Satiny Chocolate Glaze from this site.

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IHAVE2BOYS

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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The Best Bean and Ham Soup

Reviewed: Jan. 1, 2010

Love it. It's good enough to serve to company and get plenty of compliments. I'm thinking of trying to double it next time; it's so great to have on hand for an easy dinner out of the freezer.

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IHAVE2BOYS

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Good Old Fashioned Pancakes

Reviewed: Dec. 31, 2009

Perfect pancake recipe if you like them thick, fluffy and buttery!

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SundayGirl

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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Toasted Coconut, Pecan, and Caramel Pie

Reviewed: Dec. 31, 2009

This pie is very very good! I have made it several times and everybody always loves it.....I used grahm cracker crust for mine that is pre made. It is very very easy and super rich!

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Jilly

Cooking Level: Intermediate

Home Town: Wildwood, Florida, USA

Living In: Atlanta, Georgia, USA

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Raspberry and Almond Shortbread Thumbprints

Reviewed: Dec. 30, 2009

Decided to give these a try, and I followed the recipe verbatim, and got great results! I used a brand new AA battery to make the well for the jam, lol...oh, and I put the cookies in the freezer for about 10 minutes before baking...everyone I gave them to raved about how good they tasted and looked.

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Mare

Cooking Level: Expert

Home Town: Staten Island, New York, USA

Living In: Atlanta, Georgia, USA

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Cajun Dirty Rice

Reviewed: Dec. 30, 2009

I would actually rate this a 3.5 star dish. It's red beans and rice meets dirty rice type of dish. I've made it several times (several different variations), and it's a quick, easy comfort food. When I make it I typically leave out the sausage because my husband isn't a big sausage person. I also only use one can of kidney beans. I have made this using rotel tomatos and using plan diced tomatos - learn from my experiments, don't use plan diced tomatos. The chili's make the dish. Other wise it's very bland. I know others have stated they double the rice. I never do this, and I have plenty of leftovers for several meals. Perhaps I don't need the extra rice because I don't use the sausage.

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Tess Harrison

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

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Crisp Sugar Cookies

Reviewed: Dec. 28, 2009

This is a wonderfully simple recipe! It was my daughter's first Christmas, and we made these delightful little cookies to leave for Santa. They whipped up nice and quick. I used a cookie press to make nice little Christmas trees and stars and baked them for 8 minutes each. I do have a few things to note however. The actual time listed on the recipe as the 'ready in' time is not accurate since it does not include the amount of time you need to refridgerate the dough. Also, and perhaps this was because I used a cookie press, I only used half the dough and had well over the number of servings. I froze the second half of the dough to use later. I also added about a half a cup more sugar and sprinkled some raw sugar on the tops of the cookies. Still these were very delicious! Will definitely make them again.

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Tess Harrison

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

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Christmas Dip

Reviewed: Dec. 25, 2009

This stuff is absolutely wonderful. I was looking for something to use up a bit of leftover brie and found this. I actually had all the ingredients on hand. I did add just a tiny dash of maple syrup because when I initally tasted it, it was way to salty. After refrigerating it overnight, it turned out wonderfully. There were 2 cheese balls there tonight, only mine got nearly devoured, lol. I am taking another one of these to another dinner in a few days. I did try the suggestion of a gingersnap and it is indeed different. It was too "gingery" for my tastes but others may like it. A less salty cracker like Wheat things or water crackers would be great with this. It is extrememly rich, but really good!!!

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JNB

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Asian Lettuce Wraps

Reviewed: Dec. 24, 2009

Holy deliciousness! I used ground chicken and accidentally added a little too much chile pepper sauce, but they were still awesome. Next time I will add some finely chopped mushrooms for added texture, but this recipe is awesome as is. Thanks for sharing!

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Lyndsay

Home Town: Atlanta, Georgia, USA

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Chocolate Chip Toffee Bars

Reviewed: Dec. 19, 2009

These are wonderful. Very rich as others have noted. Hubby and roomate LOVED them. I think next time I might put butterscotch or peanut butter chips on top for a variation. These are a keeper!

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JNB

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Pretzel Turtles

Reviewed: Dec. 16, 2009

LOVE making this candy. It is so easy. The hardest part is unwrapping all of the Rolos. I would HIGHLY suggest toasting the pecans in a small amount of butter....this makes them so much better. Just put them in a pan on low and turn them alot so they don't over toast. Everybody loves these...I have made them for three years and just never got around to a review. Also, I use the square butter snaps and they turn out well with these.

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Jilly

Cooking Level: Intermediate

Home Town: Wildwood, Florida, USA

Living In: Atlanta, Georgia, USA

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Chocolate Mint Candies Cookies

Reviewed: Dec. 16, 2009

These cookies are very good! I thought the dough took a while to make but maybe that's just me. I agree with everyone else.... do NOT over cook! Mine only needed 8 minutes tops. I found the Andes mints in a bag and was able to break them in half and it was more than enough to cover the top of the cookie.

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Jilly

Cooking Level: Intermediate

Home Town: Wildwood, Florida, USA

Living In: Atlanta, Georgia, USA

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Teriyaki Chicken Pizza

Reviewed: Dec. 16, 2009

This pizza was AWESOME! I pretty much followed it with a few modifications.... I used premade crust and did bake it for 7 minutes. I used a Teriyaki GLAZE bc I don't like a dry pizza and I felt it would be better. After I cooked my chicken and chopped it up small, I also drizzled it and mixed it up with the glaze so it was coated as well. At the end, I put a small drizzle of glaze all over the top before popping it into the over. It was wonderful and not too dry...very very flavorful and was even great as leftovers.

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Jilly

Cooking Level: Intermediate

Home Town: Wildwood, Florida, USA

Living In: Atlanta, Georgia, USA

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Classic Peanut Butter Cookies

Reviewed: Dec. 13, 2009

I took the advice from Natali66 and increased the peanut butter and flour by 1/2 cup. I also used 1/2 creamy peanut butter and half crunchy because I like a creamy texture. This is the best recipe I have ever used for Peanut Butter Cookies. This is a keeper.

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