White Chocolate Macadamia Nut Cookies IV

Reviewed: Nov. 9, 2009

Yum!! This is a delicious cookie and will be added to my list of favorites.

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Kym Fischer

Cooking Level: Expert

Home Town: Plover, Wisconsin, USA

Living In: Biloxi, Mississippi, USA

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French Toast II

Reviewed: Nov. 9, 2009

This was very quick and easy. I admit that the bread did get soggy if you let it saturate but if you toast it in the toaster first then just dip it like twice into the mixture it comes out perfect. I know toasting it first sounds weird but it works...just put it on the lowest toaster setting so you don't actually cook it. lol. Other than that, we all loved the flavor, including my picky husband and 15 month old.

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Reviewer:

Lyndsey

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Biloxi, Mississippi, USA

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Egg in a Boat

Reviewed: Oct. 23, 2009

This was such a cute way to make eggs for breakfast. They were really simple also. I had to toast the bread a little longer but thats ok. These came out great.

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Reviewer:

Mikki

Cooking Level: Expert

Living In: Biloxi, Mississippi, USA

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Cheesy Ham and Hash Brown Casserole

Reviewed: Oct. 23, 2009

This was a good recipe. I like that you can really play around with the ingredients in this dish and use different cheese, meats and veggies. I will def make this again and play around with it a little.

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Reviewer:

Mikki

Cooking Level: Expert

Living In: Biloxi, Mississippi, USA

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Spinach Quiche

Reviewed: Oct. 11, 2009

I prebaked the crust for 10 minutes and used chopped ham and mozzarella instead of mushrooms and feta and I only used 4 tablespoons of butter instead of 1/2 cup. This turned out fantastic, my whole family loved it!

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Kym Fischer

Cooking Level: Expert

Home Town: Plover, Wisconsin, USA

Living In: Biloxi, Mississippi, USA

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Cake Balls

Reviewed: Oct. 3, 2009

This was a great concept and it was really good. I made two types of cakes. One was yellow cake with chocolate frosting and they came out ok. Then i made red velvet with cream cheese frosting and it soooooo so good. They are time consuming but worth the time and fun to make. I find freezing them for 20 mins once molded helps keep them together when dipping.

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Reviewer:

Mikki

Cooking Level: Expert

Living In: Biloxi, Mississippi, USA

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Cookie Balls

Reviewed: Oct. 3, 2009

I already knew these would taste good.. but they were so simple too. I crushed the cookies in a blender, melted the cream cheese. I placed the mix in the freezer for 20 min so it would be easier to mold. Once i molded them i placed them back in for another 20 min so they would stay in place while i dipped them. Worked for me:)

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Reviewer:

Mikki

Cooking Level: Expert

Living In: Biloxi, Mississippi, USA

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Mini Pumpkin Butterscotch Muffins

Reviewed: Oct. 3, 2009

Wow! These were great. Do not change a thing in this recipe. The pairing of the pumpkin and butterscotch seems odd but they compliment eachother so well. The color was also very fall-ish:)

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Reviewer:

Mikki

Cooking Level: Expert

Living In: Biloxi, Mississippi, USA

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Honey Butter

Reviewed: Aug. 30, 2009

My family loved this recipe...I used a stick of salted butter and just eyeballed the honey until it became the right amt of sweetness that we liked. Place back in fridge and it was marvelous this morning on some hot biscuits.

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Bayou Honey

Cooking Level: Expert

Home Town: Biloxi, Mississippi, USA

Living In: San Diego, California, USA

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Mrs. Sigg's Snickerdoodles

Reviewed: Aug. 4, 2009

These are so delicious and moist I followed the advise of some of the viewers by not cooking them too long (around 6-8 minutes or less). I also found that 400 was too high and was cooking the bottom before the center so I reduced to 350 and it was perfect. My dough was a little wet not like pie dough were it was firm but I was able to work with it (not forming perfect ball but close and the cookies still came out perfectly round).

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Reviewer:

Bayou Honey

Cooking Level: Expert

Home Town: Biloxi, Mississippi, USA

Living In: San Diego, California, USA

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No Fail Pound Cake

Reviewed: Aug. 2, 2009

This is indeed a delicious CAKE but not what Southerns would call a Pound Cake. The only adjustment I made was add a touch bit more of lemon extract and then I followed it with a lemon glaze once the cake was cooled (2 TBSP of melted butter, about a cup and half of powdered sugar, dash of lemon extract, and 3 good squirts of concentrate lemon juice; mix and pour/drizzle over cooled cake).

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Reviewer:

Bayou Honey

Cooking Level: Expert

Home Town: Biloxi, Mississippi, USA

Living In: San Diego, California, USA

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Italian Spaghetti Sauce with Meatballs

Reviewed: Jul. 23, 2009

Meatballs only: very good. I would add more seasoning for taste i.e onion powder, salt, and more garlic. I would never have thought to cook them in the sauce. I use canned sauce, despite everyone's claim that the sauce is so good. I have found canned sauce, when added to, is quite delicious.

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Reviewer:

Sarah

Cooking Level: Intermediate

Home Town: Biloxi, Mississippi, USA

Living In: Gulfport, Mississippi, USA

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Ginger Muffins

Reviewed: Jul. 20, 2009

I doubled the amount of cinnamon and added clove and nutmeg for a truly spicy flavor, and these muffins turned out perfect!! My husband and kids love them. Served with some warm ginger spread they are the best morning treat!

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Reviewer:

Kym Fischer

Cooking Level: Expert

Home Town: Plover, Wisconsin, USA

Living In: Biloxi, Mississippi, USA

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Sour Cream Chicken Enchiladas

Reviewed: Jul. 14, 2009

Good, but I think too much cilantro is used. Plus, mine wasn't very spicy at all. The sauce had a good flavor though.

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Reviewer:

Sarah

Cooking Level: Intermediate

Home Town: Biloxi, Mississippi, USA

Living In: Gulfport, Mississippi, USA

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Spicy Lime Grilled Shrimp

Reviewed: Jul. 7, 2009

Way too spicy, and I like hot food. Cut the Cajun seasoning in half (1.5 tbsp.)and it should be perfect.

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Reviewer:

Sarah

Cooking Level: Intermediate

Home Town: Biloxi, Mississippi, USA

Living In: Gulfport, Mississippi, USA

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Chicken Cordon Bleu II

Reviewed: Jul. 1, 2009

I thought I would have trouble keeping the chicken together and the cheese inside, but it was really very easy! I used toothpicks because I couldn't find cooking string. Flavor was very good!

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Reviewer:

Sarah

Cooking Level: Intermediate

Home Town: Biloxi, Mississippi, USA

Living In: Gulfport, Mississippi, USA

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Melt - In - Your - Mouth Shortbread

Reviewed: Jun. 23, 2009

Has a good flavor, although maybe a little too much flour flavor. Kinda crumbly, too. Mine are cooling right now. The first one I tried was still warm and crumbled a bit. But they do melt in your mouth. I added almond extract for extra flavor and extra sugar too.

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Reviewer:

Sarah

Cooking Level: Intermediate

Home Town: Biloxi, Mississippi, USA

Living In: Gulfport, Mississippi, USA

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Monkey Bread V

Reviewed: Jun. 21, 2009

Super easy to make. Very yummy. Will def make again.

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Reviewer:

Seth'sMom

Cooking Level: Beginning

Living In: Biloxi, Mississippi, USA

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Streusel Rhubarb Bread

Reviewed: Jun. 21, 2009

This is the best rhubarb bread recipe my family has ever tried! Two days after baking my first batch I had to bake a second double batch because it got eaten so quickly. We even tried it warm with vanilla bean ice cream and it was incredible!!

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