Whipped Cream Cream Cheese Frosting

Reviewed: Nov. 30, 2009

I didn't know if I should try this, b/c I already had a cream cheese icing that I liked. But, I had some cream I needed to use up, so I gave it a shot, and boy am I happy I did. It was delicious! Very light, but still that wonderful cream cheese taste! I will use this recipe again for sure!

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WAHNSDLR

Cooking Level: Expert

Home Town: Owensboro, Kentucky, USA

Living In: Versailles, Kentucky, USA

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Awesome Slow Cooker Pot Roast

Reviewed: Nov. 30, 2009

I don't love Cream of Mushroom soup, so I was skeptical, but it turned out delicious. I think it was a bit salty, so I will use the lower sodium version of the soup next time, but its a keeper!

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WAHNSDLR

Cooking Level: Expert

Home Town: Owensboro, Kentucky, USA

Living In: Versailles, Kentucky, USA

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Special Deviled Eggs

Reviewed: Nov. 30, 2009

I only used half of what the recipe called for for the horseradish but it was still too much for me.

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Sandra

Cooking Level: Expert

Home Town: Jackson, Mississippi, USA

Living In: Byram, Mississippi, USA

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Speedy Cinnamon Rolls

Reviewed: Nov. 30, 2009

These were fantastic!! So simple. I will still on occasion make the dough from scratch but this is going to be my new go to cinnamon roll recipe.

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RACH42878

Cooking Level: Expert

Home Town: Dothan, Alabama, USA

Living In: Columbia, Tennessee, USA

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Monte Cristo Sandwich

Reviewed: Nov. 30, 2009

This was soooo good. This is like a turkey/ham melt, but dipped in egg. Mine did come out soggy, but I think I had too much grease in the pan before frying. And next time I won't add so much milk to the egg or add more egg to the milk, since the egg is what gives it that nice crunch. I felt the milk contributed to some of the sogginess. I also added a tomato. Thanks for a great recipe to use leftovers in an unexpected way!

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Marley_Mom

Cooking Level: Intermediate

Living In: Huntsville, Alabama, USA

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Sex on the Beach II

Reviewed: Nov. 30, 2009

I have made this version since the recipe was given to me in college by a bartender. It is an amazing drink!

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Whitney3181

Cooking Level: Expert

Living In: Parkersburg, West Virginia, USA

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Broccoli Cheese Soup V

Reviewed: Nov. 29, 2009

Great recipe. I followed another reviewer's suggestion and substituted cheddar for 1/2 lb of the Velveeta. The flavor is excellent.

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Megan Davis

Cooking Level: Intermediate

Home Town: Williamsburg, Kentucky, USA

Living In: Lexington, Kentucky, USA

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Awesome and Easy Creamy Corn Casserole

Reviewed: Nov. 29, 2009

followed recipe exactly, was consumed so fast I didn't get any! Will make again for sure.

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gail

Cooking Level: Beginning

Living In: Memphis, Tennessee, USA

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Stuffed Shells I

Reviewed: Nov. 29, 2009

So this is the recipe I use all the time except I use good ricotta instead of cottage cheese, 1 egg instead of 2, add 1/2 pound chopped FRESH spinach and 1 clove minced garlic instead of powder. I also put extra mozz cheese on top cover with aluminum foil bake 40 minutes, remove foil and bake until cheese is nice and bubbly. Putting the foil and extra cheese on top prevents the shells that aren't covered from the sauce from getting crispy.

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Sammi D.

Cooking Level: Intermediate

Living In: Taylor Mill, Kentucky, USA

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Easiest Peanut Butter Fudge

Reviewed: Nov. 29, 2009

I am so excited, this was my first time making fudge ever! It was so easy and oh my gosh amazing! I upped the peanut butter to a cup and kept everything else the same!! Thank you so much for this recipes ANGIEH I already have family members asking for more!!

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Sammi D.

Cooking Level: Intermediate

Living In: Taylor Mill, Kentucky, USA

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Broiled Tilapia Parmesan

Reviewed: Nov. 28, 2009

I actually give it 4.5 stars. I added a bit more onion powder, some garlic powder, and Old Bay Seasoning. I had to bake the fish a little longer because I think I added a little too much topping and it took a little longer to brown. I also topped off with a little more parmesan. Otherwise, my husband and I loved it. He loved it so much that I ended up buying a bulk package of frozen tilapia so we can enjoy it again and again :) I served it with some white rice with basil and garlic and blanched broccoli with freshly ground black pepper. Very tasty!

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NikkHoff

Cooking Level: Expert

Home Town: Flatwoods, West Virginia, USA

Living In: Morgantown, West Virginia, USA

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Very Chocolate Brownies

Reviewed: Nov. 28, 2009

This is a great recipe, very simple, very quick. Very much a cake texture, but hey still yummy. I added 70g of slithered almonds for crunch. I will continue to put in the nuts - I recommend you try it too.

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Lorna

Cooking Level: Expert

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Sauteed Garlic Asparagus

Reviewed: Nov. 27, 2009

Excellent. I prepared this to accompany Barbequed Pork ribs, Mashed Potatoes and Buttermilk Biscuits. If you allow the garlic to cook with the melted butter in the cast iron(in my case), it melds with the butter to provide a mild, almost sweet garlic flavor that goes very well with a bold main dish, such as ribs. also, do not forget to trim and peel(if necessary) the asparagus, to prevent it from being tough at one end.

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whatsinthekitchen

Cooking Level: Intermediate

Living In: Summersville, West Virginia, USA

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Basic Baked Spaghetti

Reviewed: Nov. 27, 2009

This is nothing special. Will not be making again.

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Sammi D.

Cooking Level: Intermediate

Living In: Taylor Mill, Kentucky, USA

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White Cheese Chicken Lasagna

Reviewed: Nov. 27, 2009

THIS IS THE BEST RECIPE ON THIS SITE! imo! The only thing I did different was wilted fresh spinach with garlic and EVOO and added fresh mushrooms in along with the spinach layer! Anyone who is reading this review please please please try this recipe and you will NOT be disappointed!!

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Sammi D.

Cooking Level: Intermediate

Living In: Taylor Mill, Kentucky, USA

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Baked Potato Soup I

Reviewed: Nov. 27, 2009

OMG!! I used red potaoes and didn't peel them bc I like the skin. I used 2 cups chicken broth and 5 milk. I used more cheese than called for too, probably about 2 cups. I also added a bunch of spices like Italian seasoning, garlic salt, and red pepper flakes to taste and also ALOT of dill weed. I like thick soup and this was great. I think it tasted like O'Charley's potato soup but my friends said it tasted even better than theirs so kudos to Sherry for creating it!!

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Sammi D.

Cooking Level: Intermediate

Living In: Taylor Mill, Kentucky, USA

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Double Layer Pumpkin Cheesecake

Reviewed: Nov. 27, 2009

This was okay. I did it exactly as the recipe states except for adding a little more spice. Some of the family love it. They rated it a 5 and I rated it a 3 so 4 stars it is!

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Sammi D.

Cooking Level: Intermediate

Living In: Taylor Mill, Kentucky, USA

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Candied Sweet Potatoes

Reviewed: Nov. 27, 2009

Wowser.. I got my family who do not eat sweet potatoes to eat this!! I halfed the recipe and used canned yams to make it faster (29oz and a 15 oz) 1/3 cup butter and brown sugar, 1 tsp vanilla and 1 cup marshmallow in the mix and enough on top to cover and 8x8 dish! I will make every thanksgiving from now on but I won't be able to half it anymore... the family will want the whole recipe!

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Sammi D.

Cooking Level: Intermediate

Living In: Taylor Mill, Kentucky, USA

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Country Green Beans

Reviewed: Nov. 27, 2009

This was good. I scaled it up to 12 people and used only 1/2 cup butter. I like my green beans soft instead of crunchy so I used a can of chicken broth in the pan and filled water up to where it was almost covering the beans. I then let it come to a boil then reduced to simmer for about 4 hours! Perfect! Thank you for the recipe!!

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Sammi D.

Cooking Level: Intermediate

Living In: Taylor Mill, Kentucky, USA

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Aunt Millie's Broccoli Casserole

Reviewed: Nov. 27, 2009

I thought it was great so did all of my family! It was the best dish of the day! I am just sorry I don't have any leftovers! I used a whole bag (2 cups) of cheddar and cream of celery. I used no salt and just a dash of pepper and worcestershire sauce for a kick. I poured the 3 T melted butter on top of the crushed ritz crackers (not croutons) and it was done in about 25 minutes. Not only will I be making this for every holiday dinner but I will be making it lots and lots in between also! Thank you so much for this recipe!!

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Sammi D.

Cooking Level: Intermediate

Living In: Taylor Mill, Kentucky, USA

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