Mom's Favorite Baked Mac and Cheese

Reviewed: Nov. 10, 2009

I thought this was delicious. My mom made it last night. I make another version but i had always added onion to that one. Thiss one seems to be the best of bolth worlds. The onion REALLY compliments the cheeses. Anyone who says the onion flavor was to stron or overtaking probbaly used an onion that was strong. My thing with onion is you should always ajust the ammount to fit te pungency. If your not a good enough cook to do that then you dont belong rateing this recipie.

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Tiarra

Cooking Level: Intermediate

Home Town: Lexington, South Carolina, USA

Living In: Lagrangeville, New York, USA

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Marinated Chicken legs

Reviewed: Nov. 10, 2009

Soo yummy. you can adjust this to your personal tates witch is what i do for company. I like a strong flavor though.

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Tiarra

Cooking Level: Intermediate

Home Town: Lexington, South Carolina, USA

Living In: Lagrangeville, New York, USA

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Lemon Cream Pasta with Chicken

Reviewed: Oct. 24, 2009

This was delicious as is but i added a bit of parm and the ptast was OVER the top for me ;] 5 stars with the original 6 with the parm. Thanks!

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Tiarra

Cooking Level: Intermediate

Home Town: Lexington, South Carolina, USA

Living In: Lagrangeville, New York, USA

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Baby Carrots with Dill Butter

Reviewed: Oct. 17, 2009

I wasnt into this at all though my brother was. I dont think this recipe is everyones cup of tea so its not really versitile but when someone they like it alot. Strong flavors are used so my advice-even though i didn't like it-is to add the ingredients a little at a time to suit your particular tasts.

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Tiarra

Cooking Level: Intermediate

Home Town: Lexington, South Carolina, USA

Living In: Lagrangeville, New York, USA

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Dill Dip III

Reviewed: Jul. 7, 2009

OMG I LOVE this recipe. Its delioucous. I didn't fallow exact mesurements i just put enough in to my specific tasts but i used all of the ingediants recomended

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Tiarra

Cooking Level: Intermediate

Home Town: Lexington, South Carolina, USA

Living In: Lagrangeville, New York, USA

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Easy Refrigerator Pickles

Reviewed: Jun. 26, 2009

This is a great recipe and will make them again. I did not use the cloves, tumeric, but used a pinch of crushed red pepper and about a tablespoon of pickling spice. The method was quick and easy.

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Grandmother Lesley

Cooking Level: Expert

Home Town: Aransas Pass, Texas, USA

Living In: Lexington, South Carolina, USA

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Four Cheese Macaroni

Reviewed: Jun. 16, 2009

This is my favorite macaroni and cheese recipe. I love mac n cheese but i dont like manny kinds. A small take on it-grate and boil an onion in with the noodles, it gives it a great flavor.

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Tiarra

Cooking Level: Intermediate

Home Town: Lexington, South Carolina, USA

Living In: Lagrangeville, New York, USA

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Banana Banana Bread

Reviewed: Jun. 16, 2009

When i first started cooking this is one of the first recipes i tried. Verry simple and absolutly delicious. Me and my boyfriend usually dont agree on tast but he LOVED it and has been asking for me to make him some ever since. I have never found a better recipe. Somthing good about it as well is if you dont have enough bananas because you come up short it comes out a litle dryer but it still cooks fairly well.

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Tiarra

Cooking Level: Intermediate

Home Town: Lexington, South Carolina, USA

Living In: Lagrangeville, New York, USA

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Shrimp with Tomatoes and Feta Cheese

Reviewed: Jan. 14, 2009

Excellent and simple recipe. Probably would have been worth 5 stars if I had the fresh ingredients that the recipe calls for. As others have suggested, I used 2 cans of diced tomatoes (w/garlic and herbs), 2 tbl Italian seasoning, 1 tbl dried oregano, pinch of red pepper flakes and 1 lb of frozen, peeled shrimp. Sauteed it all together while the angel hair pasta was cooking and served with homemade sourdough bread. ...mmm, mmm, good!

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CarolinaBoy

Cooking Level: Intermediate

Home Town: Porter, Texas, USA

Living In: Lexington, South Carolina, USA

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Antipasto Squares

Reviewed: Sep. 11, 2008

Wow, this is great! The peppers are an absolute must. I didn't change a thing about the recipe. I didn't precook the bottom shell. The only problem I had was probably one of inexperience. The bottom crescent roll dough did not reach to the side of the 9 x 13 dish. I layered the ingredients on top of the dough and when I poured on the eggs, they ran to the side of the dish. Next time I will extend the layers to the side of the dish (overlapping the dough) so that the egg mixture will stay internal to the squares. This one definitely goes in the recipe box.

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CarolinaBoy

Cooking Level: Intermediate

Home Town: Porter, Texas, USA

Living In: Lexington, South Carolina, USA

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Chicken Bog

Reviewed: Sep. 5, 2008

...mmm...tastes like Carolina. I changed this recipe a little. I used 1lb of andouille sausage to spice up the bog a bit. I used 6 cups of broth and two cups of rice (this is a great leftover). I also sliced some baby carrots lengthwise and threw them in the pot for color. This is genuine hurricane food.

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CarolinaBoy

Cooking Level: Intermediate

Home Town: Porter, Texas, USA

Living In: Lexington, South Carolina, USA

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Potluck Spareribs

Reviewed: Sep. 1, 2008

These ribs were fabulous! I normally do ribs in the crock pot, but thought I'd give this a try. I made this today with a few changes. I had a 3 pound rack of spareribs so I cut the recipe in half. I dredged in my special rub for the first cooking session. I did not use ginger or mustard because I couldn't find them (amongst the tarragon and saffron :)). I added 1/2 tsp of liquid smoke (excellent) and 1/2 tsp of cumin (Gods own spice). I basted three times in the last 30 minutes. These were some awesome ribs and will definitely be done again. Thanks

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CarolinaBoy

Cooking Level: Intermediate

Home Town: Porter, Texas, USA

Living In: Lexington, South Carolina, USA

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Unbelievable Rolls

Reviewed: Aug. 21, 2008

These rolls are easy and fantastic! I froze half of the batch after the last rise and cooked half of those 2 days later. Just stuck them in a 350 degree oven until they were golden and they tasted like they were just made. Great recipe that will be used again and again.

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CarolinaBoy

Cooking Level: Intermediate

Home Town: Porter, Texas, USA

Living In: Lexington, South Carolina, USA

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Creamy Buttermilk Dressing

Reviewed: Aug. 16, 2008

I made this dressing for a large bowl of pasta so I tripled it, except for the lemon juice. I just added 6T of the lemon juice, and I also just used 1T of Spice World Minced Garlic in the refrigeration jar. We liked this blend and will use it again. However, I enjoy the dressing on the pasta a few hours ahead of eating it in order for the flavors to permeate throughout the pasta.

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Grandmother Lesley

Cooking Level: Expert

Home Town: Aransas Pass, Texas, USA

Living In: Lexington, South Carolina, USA

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Healthy Banana Cookies

Reviewed: Jul. 14, 2008

I just have to update my previous review. My husband and I both make these up, only now we double the batches and freeze smaller amounts in tight containers. We have never put dates in them, but make them with craisins, golden raisins, bits of dried apricots, lots of pecans, and bananas. The most recent double batch made were my husband's creation of one batch with 1/2c honey, bananas and lots of English walnuts, and the other half was with pecans, apricots, and craisins and bananas. We are always trying to eat healthy and this recipe is a favorite or ours for that little bit of sweet flavor without sugar.

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Grandmother Lesley

Cooking Level: Expert

Home Town: Aransas Pass, Texas, USA

Living In: Lexington, South Carolina, USA

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German Chocolate Cake

Reviewed: Jun. 20, 2008

This cake is the best, moist, heavy and absolutely the best tasting. The frosting is wonderful tasting, thick which it needs to be to stay on the cake where you place it. I have used and loved this recipe for years and years.

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Grandmother Lesley

Cooking Level: Expert

Home Town: Aransas Pass, Texas, USA

Living In: Lexington, South Carolina, USA

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Chicken Enchilada Dip

Reviewed: May 9, 2008

EXCELLENT!!! This has been a huge hit for us. My hubby and I are now expected to take take this when we meet up with out large group of tailgating buddies. Everyone wants the recipe! The only thing we do differently is add a can of Rotel (drained, and instead of 1 jalepeno pepper, we add a heaping spoon full (maybe two)of diced (drained) jalepeno peppers. We also put a few sliced jalepenos on top in the cheese for looks. This is the best dip ever!! Thanks for the great recipe!

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kmmcgee

Cooking Level: Intermediate

Home Town: Manning, South Carolina, USA

Living In: Lexington, South Carolina, USA

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Creamy Ranch Pork Chops and Rice

Reviewed: Nov. 29, 2007

In a house of 6 it is very hard to find things that someone does not fuss about. Well I found something in this. Everyone in the house loved it! My family told me that this is going to be a keeper recipe. I did cook regular rice and put some of the ranch packet in the rice, not to mention if you are going to use the sauce as a "gravy" you may want to double the recipe.

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littlebit

Cooking Level: Beginning

Living In: Lexington, South Carolina, USA

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Sex in a Pan I

Reviewed: Sep. 23, 2007

Everyone seems to LOVE this dessert!! I like to use Pecan Sandies (shortbead/pecan cookies) for the bottom layer. I also do a layer of walnuts. This dessert is a huge hit everytime I make it.

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kmmcgee

Cooking Level: Intermediate

Home Town: Manning, South Carolina, USA

Living In: Lexington, South Carolina, USA

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Warm Mushroom Spread

Reviewed: Apr. 22, 2006

oh my this was fabulous. I bought some texas toast & ate it with that and it was wonderful when i wanted "something" different but, didnt know what that "something" was.

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Elaine

Cooking Level: Expert

Home Town: Kingstree, South Carolina, USA

Living In: Lexington, South Carolina, USA

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