While I loved the dip - I only assigned 4 stars because it really needs some additions to be 5 stars. I followed the advice of some other reviewers and added more jalapeno peppers - I basically doubled the amount of jalapenos and green chiles. I also added about a cup of Cheddar Cheese to the mix to give the dip a little more substance. I did not microwave - I cooked in the oven at 350 degrees for about 25-30 minutes. I served with frito scoops and round tortilla chips so people had a choice. Everyone loved it and several people asked for the recipe.

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KPOST100

Cooking Level: Expert

Living In: Crofton, Maryland, USA

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Acorn Squash Soup

Reviewed: Oct. 27, 2009

This was sooo good! I was apprehensive of the dill and curry combination, but it turned out fantastic! The ceyenne pepper added a necessary extra dimension to the soup, giving it a nice subtle heat. Very very good! I peeled, seeded and chopped a butternut squash (instead of the acorn squash) and added the uncooked pieces in with the chix stock and simmered it for 18 mins before blending it with an immersion blender. Turned out fabulous. I really appreciated the thicker cream texture too. Thanks for a great recipe!

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Lynnessa

Cooking Level: Intermediate

Home Town: Moscow, Idaho, USA

Living In: Crofton, Maryland, USA

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Strawberry Dream Cake I

Reviewed: Sep. 27, 2009

this was pretty tasty, but I must say the frosting was a bit thin. I had to stick the entire cake in the freezer to make sure it wouldnt run off the plate when it was time to serve! Otherwise, great cake!

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SMALLIE81

Cooking Level: Intermediate

Living In: Crofton, Maryland, USA

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Red Skinned Potato Salad

Reviewed: Sep. 27, 2009

Potato salad is my favorite side dish of all time! I have never been able to make a potato salad to my liking at home though! This was sooo delicious! I loved it! I followed the recipe EXACTLY, using red onions. It was so creamy and rich, magnificent! It's a keeper!

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SMALLIE81

Cooking Level: Intermediate

Living In: Crofton, Maryland, USA

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Greek Lemon Cake

Reviewed: Aug. 17, 2009

I followed the dierections as exactly as I could. I forgot to seperate the whites and the yolks but managed to get about half of the yolks out. I baked for fifty minutes. I'm only 13 and I made this with my sister, who's 9, and it wasn't hard. Though it does take a little while. Everyone loved it but I thought it was a little too much like cornbread. Next time I might do more zest or lemon juice. I had it plain, no icing, and next time I was thinking of doing an icing or a glaze. Great recipie. Thanks! -Paige

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paigey

Cooking Level: Intermediate

Living In: Crofton, Maryland, USA

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Cocktail Meatballs

Reviewed: Jul. 7, 2009

The sauce portion of this recipe was excellent. I added it to frozen Coscto brand meatballs and it was delicious!

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SMALLIE81

Cooking Level: Intermediate

Living In: Crofton, Maryland, USA

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Grandma's Lemon Meringue Pie

Reviewed: Jul. 6, 2009

This was the best Lemon Meringue Pie I have made yet. I followed the instructions exactly and doubled it for 2 pies. It was a perfect balance of sweet and tart, and firmed up beautifully. I tried it that evening while it was still room temperature and in the morning after chilling in the fridge. I MUCH preferred it after it was chilled/slightly more firm, and it was still good 2 days later! Thanks for a great recipe! NOTE: I brushed the unbaked pie shells with some of the egg white before I baked them. This protected the crust from getting soggy from the warm lemon filling.

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Lynnessa

Cooking Level: Intermediate

Home Town: Moscow, Idaho, USA

Living In: Crofton, Maryland, USA

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Cherry Cheesecake

Reviewed: Jul. 6, 2009

This was excellent and incredibly easy! I followed exactly and chilled overnight. It was nice and firm, not too sweet, with a hint of lemon flavor. Perfect. NOTE: I used the Keebler "+2 servings" graham cracker premade crust and the filling fit much better and had enough room for the cherry pie filling. Thanks for a rediculously easy dessert!

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Lynnessa

Cooking Level: Intermediate

Home Town: Moscow, Idaho, USA

Living In: Crofton, Maryland, USA

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Baked Cod with Boursin Herb Cheese

Reviewed: Apr. 20, 2009

This was great! It was super easy and delicious. I used Tilapia and sprinkled the Boursin on to save on calories. I didn't use butter, I just sprayed the pan with Pam. It cooked in about 11 minutes. Thanks!

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Lynnessa

Cooking Level: Intermediate

Home Town: Moscow, Idaho, USA

Living In: Crofton, Maryland, USA

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Lemon Tart

Reviewed: Apr. 6, 2009

This is my absolute favorite pie. It is the perfect balance of texture and tartness. My favorite sour cream to use is Tillamook. My mom has been making this pie for years and she always gets rave reviews. Follow the recipe and put the diced chunks of butter in AFTER it is off heat. The cold butter helps it complete the creamy pudding texture, just like in any homeade pudding method. Thanks for posting!

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Lynnessa

Cooking Level: Intermediate

Home Town: Moscow, Idaho, USA

Living In: Crofton, Maryland, USA

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Irish Cream Creme Brulee

Reviewed: Mar. 16, 2009

This turned out excellent! I used a butane torch to broil the sugar and served it with fresh whipped cream (that I added Irish Cream to) and a chocolate clover leaf. Suggestions: Be very careful not to let the liquid get too hot. To test when it is ready, coat the back of a spoon and run a line with your finger down the center. If the line stays, your liquid is hot enough. If it curdles, blend it with a small amount of milk and pour it through a strainer. Also, cook the custard to between 165 & 175 degrees. Any higher and it will separate.

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Lynnessa

Cooking Level: Intermediate

Home Town: Moscow, Idaho, USA

Living In: Crofton, Maryland, USA

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Slow Cooker Chicken and Dumplings

Reviewed: Jan. 11, 2009

I followed the instructions and wound up with something that was edible but very bland.

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DefenseEngineer

Cooking Level: Expert

Living In: Crofton, Maryland, USA

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Taco Seasoning I

Reviewed: Dec. 29, 2008

Loved it! It was a bit spicy for my family but I used cayenne pepper instead of just regular chili powder. This is what I did instead: 1 tablespoon Cayenne pepper 1 teaspoon garlic powder 1 1/4 teaspoon onion powder 1/4 teaspoon crushed red pepper flakes 1/4 teaspoon dried oregano 1 teaspoon paprika 1 1/2 teaspoons ground cumin 1/2 teaspoon black pepper Added sea salt to taste. When preparing the tacos, I add one clove fresh garlic and some fresh cilantro (finely minced).

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AnitaJ

Cooking Level: Intermediate

Home Town: Crofton, Maryland, USA

Living In: Hoboken, New Jersey, USA

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Terrific Turkey Chili

Reviewed: Dec. 26, 2008

This wasn't very good. The texture of it killed it in my opinion, and it is hard to pass it off as chili without the beans. It was more of a thick soup/almost spaghetti sauce conistency. Not good. I made it and had 3 big tupperware bowls left overm that no one would eat :(

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SMALLIE81

Cooking Level: Intermediate

Living In: Crofton, Maryland, USA

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Gourmet Sweet Potato Classic

Reviewed: Dec. 26, 2008

This was excellent, not overly sweet like some casseroles. I used 1/3 cup white sugar and vanilla creamer in place of heavy cream because I didn't have any on hand! This is staying in the file for next year!

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SMALLIE81

Cooking Level: Intermediate

Living In: Crofton, Maryland, USA

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Traditional Mashed Potatoes

Reviewed: Dec. 26, 2008

This was a very good, basic recipe used for those who do not like sour cream, cream cheese etc.

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SMALLIE81

Cooking Level: Intermediate

Living In: Crofton, Maryland, USA

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Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Dec. 26, 2008

This was excellent! I made the stock the night before while brining the turkey. I used Pepperidge Farms Country stuffing bread cubes, everything else I followed exactly. I prepared the night before and added liquids next day, baked in 9x13 pan for 30 mins.

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SMALLIE81

Cooking Level: Intermediate

Living In: Crofton, Maryland, USA

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Couscous, Cranberry, and Feta Salad

Reviewed: Jun. 7, 2008

This was delicious and very flavorful! I tripled it and used whole wheat couscous and reduced fat feta. I ate it warm for lunch and served it cold for a side at a BBQ. Perfect both ways. I didn't have dressing so I just did 2 parts olive oil to like 1.5 parts balsamic vinegar and a couple cloves of minced garlic. This was pretty garlicky so I wouldn't suggest you doing that unless you don't have dressing :) Thanks for a truly great recipe ~ this will be a staple this summer.

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Lynnessa

Cooking Level: Intermediate

Home Town: Moscow, Idaho, USA

Living In: Crofton, Maryland, USA

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