I really think its the granny smith apples that makes this pie! Next time I will combine the caramel mixture and the apples instead of pouring over the top. But loved it!!!!

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Princess Jen

Cooking Level: Expert

Home Town: Slidell, Louisiana, USA

Living In: Hammond, Louisiana, USA

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Slow-Cooker Chicken Tortilla Soup

Reviewed: Oct. 19, 2009

This was delicious....I omited the water and just used chicken stock and fried my tortillas in oil instead of baking them, topped with a little cheese and sour cream. Will be making this again very soon!

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Princess Jen

Cooking Level: Expert

Home Town: Slidell, Louisiana, USA

Living In: Hammond, Louisiana, USA

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Cream Cheese Pound Cake III

Reviewed: Oct. 18, 2009

This is the BEST pound cake I have ever had, everyone LOVES it. I have made it several times, one time adding white chocolate chips. Its so good on its own it really didnt need them!!

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Princess Jen

Cooking Level: Expert

Home Town: Slidell, Louisiana, USA

Living In: Hammond, Louisiana, USA

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Grilled Lemon Herb Pork Chops

Reviewed: Aug. 22, 2009

My parents love these pork chops and I even served them, at there home, to a local TV personality/chef who also raved about them. I find that by adding a little honey to the mix cuts down on the sourness of the lemon. Other than increasing the amount of marinade for basting while grilling and adding the honey I follow the recipe exactly. Thank you from a person just learning to cook for making my dinner an outstanding hit.

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sickcured

Cooking Level: Beginning

Living In: Slidell, Louisiana, USA

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Waffles I

Reviewed: Aug. 15, 2009

Great easy recipe! I put this together in a matter of minutes... hassle free and tastes delicious! I added bananas and cinnamon to mine.

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Bridget

Cooking Level: Beginning

Home Town: New Orleans, Louisiana, USA

Living In: Slidell, Louisiana, USA

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Lasagna Roll-Ups

Reviewed: Aug. 13, 2009

Amazing recipe. Since I wanted to make a lot of this I used a whole package of lasagna noodles, 2- 28oz cans of pasta sauce, 1 lb italian sausage removed from casings, 2- 15oz ricotta cheese, 1 cup parmesan, 2 eggs (in the ricotta mixture) and little mozzeralla on top. It filled one 9x13 and an 8x8 baking dish, serving about 8 people or so. I split the ricotta mixture in half and added one box of frozen spinach (thawed and drained) to one and a handful of chopped fresh basil leaves to the other- delicious!! This tastes so much better than lasanga and I love lasagna. Definately a keeper!

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Bridget

Cooking Level: Beginning

Home Town: New Orleans, Louisiana, USA

Living In: Slidell, Louisiana, USA

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World's Best Lasagna

Reviewed: Aug. 8, 2009

I trick I learned from my mother... you don't even have to boil the noodles. The moisture from the tomato sauce will cook them straight through. I've always layered hard noodles in my lasagna and no one could ever tell. Try it!

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Bridget

Cooking Level: Beginning

Home Town: New Orleans, Louisiana, USA

Living In: Slidell, Louisiana, USA

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Lite Coconut Cake

Reviewed: Apr. 17, 2009

Best coconut cake ever! I didn't use light ingredients though. I used regular sour cream and finely shredded coconut in the frosting, then I added extra flake coconut to the frosted cake. My secret was to use a boxed white cake mix (which I sifted) and used the one that calls for 1/3 cup oil (not the one that calls for 2 TBPS oil), and I used EXTRA VIRGIN COCONUT OIL. What a great coconut flavor. The flavor really does get better the second and third day!

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Jujubees

Cooking Level: Expert

Home Town: Chalmette, Louisiana, USA

Living In: Slidell, Louisiana, USA

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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Mar. 25, 2009

This truly is THE best cookie I've made. It doesn't get better than this. Be sure to follow the directions exactly and don't leave out the extra egg yolk. These are delicious!

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Bridget

Cooking Level: Beginning

Home Town: New Orleans, Louisiana, USA

Living In: Slidell, Louisiana, USA

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Urban Legend Chocolate Chip Cookies

Reviewed: Jan. 22, 2009

This is the best choc. chip cookie recipe I've ever made. The key is the blended oats, it gives the cookies an amazing texture. I chopped up milk chocolate bars and that's all the chocolate I used. I didn't have any nuts, but next time I'm definately going to add pecans. These cookies are melt in your mouth!

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Bridget

Cooking Level: Beginning

Home Town: New Orleans, Louisiana, USA

Living In: Slidell, Louisiana, USA

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Seasoned Oven Fries

Reviewed: Jan. 20, 2009

I followed everything in this recipe, because my family LOVES a lot of french fries. I did add one thing though, I added some Tony's seasnoning salt to my fries, because I like to have spicy hot fries....I will make this over and over for a family snack!

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fay122806

Cooking Level: Intermediate

Home Town: Slidell, Louisiana, USA

Living In: Grand Junction, Colorado, USA

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Cookie Balls

Reviewed: Dec. 18, 2008

I made this for a cookie exchange last week and have been getting requests for it since. I used chocolate almond bark for the coating not vanilla and different cookies are fun to try like nutter butters or mint oreos. The easiest way melt the chocolate is a double boiler. Instead of crushing and mixing by hand I threw the cookies into the food processer and pulsed them until they were crumbs and then threw in the cream cheese and pulsed it till it formed a ball. Obviously if you pulsed it less it will be more of a chunky texture, which you may like. And last but not least, try to refrigerate the cookie/creamcheese mixture as much as possible because it becomes hard to work with when warm.

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MisBeccaLee

Cooking Level: Intermediate

Home Town: Slidell, Louisiana, USA

Living In: Portage, Pennsylvania, USA

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One Bowl Brownies

Reviewed: Dec. 9, 2008

I used Chocolate syrup instead of the chocolate bars and I also had to cook them in an 8x8 baking dish for a longer time. The coloring was a little light, but the result was AMAZING!!....I will make this recipe again!

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fay122806

Cooking Level: Intermediate

Home Town: Slidell, Louisiana, USA

Living In: Grand Junction, Colorado, USA

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Butternut Squash Fries

Reviewed: Oct. 2, 2008

I could cry these are so good. My first experience with butternut squash and im hooked. I had no idea it would be so sweet and rich tasting. Thanks for the non-intimidating recipe!

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MisBeccaLee

Cooking Level: Intermediate

Home Town: Slidell, Louisiana, USA

Living In: Portage, Pennsylvania, USA

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Bissara

Reviewed: Jun. 25, 2008

This was great! I love split peas and this was a great way to cook them. I added some curry powder to suite my taste. Thanks!

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Bridget

Cooking Level: Beginning

Home Town: New Orleans, Louisiana, USA

Living In: Slidell, Louisiana, USA

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Best Ever Banana Bread

Reviewed: Apr. 29, 2008

My family raved about this banana bread and it was so easy! I didn't have buttermilk so I used this trick: add one teaspon of red wine vinegar to the 1/3 cup of milk the recipe asked for and it does the job great! This is my second time making it and I've added dried cranberries, we'll see how it turns out!

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Bridget

Cooking Level: Beginning

Home Town: New Orleans, Louisiana, USA

Living In: Slidell, Louisiana, USA

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Hobo Dinner

Reviewed: Jan. 11, 2008

Very tasty if a little underseasoned for my preferences. I did substitute baby carrots and I added some seasoning to the meat to make it even more flavorful.

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JaclynGFC

Cooking Level: Intermediate

Living In: Slidell, Louisiana, USA

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Broccoli Cheese Soup IV

Reviewed: Jan. 5, 2008

all in all a pretty good base recipe. I tweaked it a bit though. I started by using more broccoli than it called for, ( i used 16 oz snd it still wasn't enough ) and i pre-cooked it. I than put about 3/4 of it in the blender for a creamier texture. I also used fat free cream cheese and 2% velveeta, it tasted no different just made me feel a little healthier. I also added lots of cajun seasoning blend.

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