Pecan Sandies

Reviewed: Dec. 1, 2009

These are absolutely the easiest to make and best tasting cookie. I make these several times a year and always to rave reviews. The only change I have ever made to this recipe is to toast the whole pecans before chopping them. Toasting the pecans makes these irresistable!!!

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Karen M.

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Eatonton, Georgia, USA

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Baked Zucchini Chips

Reviewed: Nov. 30, 2009

I found this same basic recipe elsewhere and have made it several times and really enjoyed it. Instead of 2 egg whites I used 1 beaten egg and that also worked fine. Also, I baked mine on parchment paper, which saved me the clean up of the cookie sheet and I didn't have to worry about sticking. **Note: This recipe also works great with yellow crook-neck squash (summer squash). I usually make this with a combo of both squash and zucchini.

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Jaay

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

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Grandmother's Buttermilk Cornbread

Reviewed: Nov. 30, 2009

Delicious, baked it several times by recipe and with low fat/calorie changes. Each time a winner.

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Linda

Cooking Level: Expert

Living In: Clinton, North Carolina, USA

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Cranberry Sauce

Reviewed: Nov. 30, 2009

I was rather worried about trying whole cranberry sauce because I know cranberries are very tart and untasty by themselves, but NEVER AGAIN will I go back to canned cranberry sauce! I doubled the recipe, followed some advice and did half brown, half white sugar and used orange, pineapple and a tbsp. lemon juice and it was PERFECT. My pop added the peel of an orange, and a cinnammon stick overnight and removed right before serving. The flavors were tangy, sweet, subtle, and undeniably harvesty. It wasn't bitter and it was EVEN BETTER with turkey leftovers days later. Cranberries are so cheap and plentiful at this time of year, everyone should at least TRY this recipe. :)

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Aubrey Iacobelli

Cooking Level: Expert

Home Town: Weston, Florida, USA

Living In: Tallahassee, Florida, USA

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Greek Orzo Salad

Reviewed: Nov. 30, 2009

I loved this BEFORE I added the reserved artichoke juice. The whole salad tasted like marinated artichokes after the juice was added. Next time I'll just add more lemon juice and a little olive oil.

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PamMar

Cooking Level: Intermediate

Home Town: Pompano Beach, Florida, USA

Living In: Wellington, Florida, USA

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Chocolate Chess Pie II

Reviewed: Nov. 30, 2009

I had to alter it...but it is delicious. I added about 1 1/2 Tbsp cornstarch to the sugar/cocoa mixture, and had to bake it a full 1 1/2 hours. Perfect pie. When doing this it set up just right, and tasted heavenly.

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DEANA

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Pecan Pie V

Reviewed: Nov. 30, 2009

This was the third year in a row that I've made this pecan pie for Thanksgiving. It's not overly sweet like a lot of pecan pies. I think the only thing I don't like is that the chopped pecans sink in the pie while cooking and you don't see them when the pie is done. Easy remedied by lying whole pecans on the top, just so people know what they are cutting a piece of.

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PamMar

Cooking Level: Intermediate

Home Town: Pompano Beach, Florida, USA

Living In: Wellington, Florida, USA

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Libby's® Famous Pumpkin Pie

Reviewed: Nov. 30, 2009

This pumpkin pie recipe is as simple as it gets, other then buying a pie, yet it's delicious.

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PamMar

Cooking Level: Intermediate

Home Town: Pompano Beach, Florida, USA

Living In: Wellington, Florida, USA

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Turkey Pot Pie I

Reviewed: Nov. 30, 2009

This was awesome. I changed a few things because of what I had available. I used fresh green beans instead of celery, I used white wine and herb chicken broth instead of the water and bouillon cubes and I used a jar of turkey gravy instead of the milk and four. Perfect.

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Allyniki

Cooking Level: Intermediate

Home Town: Duluth, Georgia, USA

Living In: Saint Petersburg, Florida, USA

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Easy Ham and Cheese Appetizer Sandwiches

Reviewed: Nov. 30, 2009

My mom and I made these for years, but lost the recipe. I was glad to find this so I could serve them for Thanksgiving Day appetizers. They were a hit. This batch made 24 sandwiches and I used the Hawaiian Sweet rolls this time. Usually I use the pull apart rolls and make many tiny sandwiches.

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kreativekuisine

Cooking Level: Intermediate

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Apple Crumb Pie

Reviewed: Nov. 30, 2009

This is a great recipe! I use Ms. Smith's frozen pie crust which turns out great. Used about 5 large Granny Smith apples but used 1 cut of sugar to help out with the tartness. The pie yes is runny but adding 1-1/2 more tablespoons of flour to the apples definitely helps out with that (it doesn't matter how it looks, just how it tastes!!)

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kgknox

Cooking Level: Intermediate

Home Town: Bear Grass, North Carolina, USA

Living In: Chapel Hill, North Carolina, USA

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Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Nov. 30, 2009

Any negative review, you were just doing something wrong....these are the BEST COOKIES EVER! I took them home for Thanksgiving and I was asked for the recipe on 5 different occasions. My boyfriends Grandmother who is the best cook imaginable asked me for the recipe to take to her bridge game, that was the best compliment I could have ever gotten! They also get better each day. The only thing I changed was use one cup of butter instead of 1/2 butter 1/2 shortening and also they are done between 9-10 minutes (no more no less!). Also do not leave out the cloves, that is the most important ingredient!

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kgknox

Cooking Level: Intermediate

Home Town: Bear Grass, North Carolina, USA

Living In: Chapel Hill, North Carolina, USA

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Tangy Slow Cooker Pork Roast

Reviewed: Nov. 30, 2009

This was so good and so easy. It completely fell apart. I am making the leftovers into bbq tonight

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cricketinwoods

Cooking Level: Intermediate

Home Town: Fayetteville, North Carolina, USA

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Carrot Cake III

Reviewed: Nov. 30, 2009

I baked this as directed, substituting only walnuts for the pecans. Best carrot cake I've ever eaten. We cut into it the same day, and it was good, but after refrigerating overnight it was perfection. Next time (which will be soon), I'll cut back on the frosting by half to fit my family's preference.

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LaManisera

Cooking Level: Intermediate

Home Town: Clearwater, Florida, USA

Living In: Tampa, Florida, USA

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Pecan Pie Bars I

Reviewed: Nov. 30, 2009

Excellent recipe. I used a 9x13 jelly roll pan and cut the recipe down to 24 servings with excellent results. Also, used real butter not margarine and subbed brown sugar for half white. These were a big hit at Thanksgiving and I loved the idea of a short bread crust instead of the pie crust. So much tastier in my opinion. Thank you for sharing. This will be on our thanksgiving menu every year from now on (as well as any other time I feel like pecan pie!!).

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valerie160

Cooking Level: Intermediate

Home Town: Springfield, Virginia, USA

Living In: Ashburn, Virginia, USA

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Pecan Pie V

Reviewed: Nov. 30, 2009

mmmm, my favorite pecan pie recipe and so easy to make. Nice twist on the traditional corn syrup recipe

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NDR

Cooking Level: Intermediate

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Whole Wheat Banana Nut Bread

Reviewed: Nov. 30, 2009

very good and healthy alternative to the traditional banana bread, I also used applesauce in place of oil and I used 3 bananas

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NDR

Cooking Level: Intermediate

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Sweet Dinner Rolls

Reviewed: Nov. 30, 2009

I absolutely love this recipe! It made Thanksgiving so much easier to prepare. I used my bread machine for the doughmaking process and did not even have to let them rise. They turned out light, sweet and beautiful! My family really enjoyed them. Thank you!

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ILoveMyKitchen

Cooking Level: Expert

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Ranch Pretzels and Goldfish

Reviewed: Nov. 30, 2009

I really liked these. I added about 2 cups of pecans, because I had some on hand and they were a hit. You could expierment with this one and add more or less of anyhting. I did buy the popcorn oil which was quite expensive, I think canola oil or vegatable oil would work just fine. I will be making more of these for the holidays.

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