3 Packet Crockpot Roast

Reviewed: Oct. 28, 2009

This recipe is the BEST Roast I have ever had! I have made it several times, and it's always perfect! I plan on trying a variation with chicken and pork because I love the flavor so much!

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Brooke129

Cooking Level: Intermediate

Home Town: West Monroe, Louisiana, USA

Living In: Fayetteville, Arkansas, USA

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We had some people over last night, and I made this on a whim, and it was really good! I usually make my green beans with bacon, but wanted something different. I was afraid the honey would overpower the beans, but it was a very nice light sweetness that went really well with the cashews. I also added a little fresh garlic (1 lg clove, pressed) and LOVED the outcome! I was afraid it wouldn't turn out quite right b/c all I had was canned beans, but it still turned out really good. Guests seemed to like it, and my picky BF (who doesn't eat many veggies) liked it also! Will make again!

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Brooke129

Cooking Level: Intermediate

Home Town: West Monroe, Louisiana, USA

Living In: Fayetteville, Arkansas, USA

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King Crab Appetizers

Reviewed: Oct. 1, 2009

These are delicious. I used the Athens mini phyllo cups, and they are just the right size for appetizers. I also added Tony Chachere seasoning to the mix before baking. I keep several of these in the freezer, to use if I'm in a hurry. Perfect little side dish to boiled/grilled shrimp and pasta.

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Lorrie

Cooking Level: Expert

Home Town: West Monroe, Louisiana, USA

Living In: Houston, Texas, USA

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Beer Dip I

Reviewed: Sep. 7, 2009

I made this several days ago as a dip and was going to double the recipe, however, I only doubled the CHEESE, I forgot to double the ranch mix and beer. It turned out really thick, and...well too cheesy, but obviously it was my fault. However, I made stuffed jalapeno peppers night before last and just used that to stuff the peppers, they were great! So if you have any left over, add a little more cheese to it, and stuff some peppers.

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Brooke129

Cooking Level: Intermediate

Home Town: West Monroe, Louisiana, USA

Living In: Fayetteville, Arkansas, USA

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Cheddar Chicken

Reviewed: Aug. 28, 2009

LOVE this recipe! I have made it many times, and I love it AS IS, but my boyfriend is picky about chicken breasts (he prefers dark meat, and says breasts are too dry) so I have tinkered w/ this recipe and have come up with a way to make it a little more moist (and it may just be my oven) but I dip the breasts in about 1 cup of sour cream seasoned with salt, pepper, garlic powder, and Tony C's, and then coat them in the cheese, and corn flakes. Then I drizzle with about 2-3 Tbs melted butter or olive oil, and bake like normal. BF loves it made this way! Just another option!

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Brooke129

Cooking Level: Intermediate

Home Town: West Monroe, Louisiana, USA

Living In: Fayetteville, Arkansas, USA

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Marshmallow Fondant

Reviewed: Aug. 14, 2009

I used this recipe to make a cake for a birthday party. Having never used fondant of any kind before (I was always afraid of it!) I was very happy with my results! It is super simple to make and easy to work with. Two things I would change about the recipe though. One, it is very helpful if you grease all of your bowls/beaters with shortening before making this. The bowl you melt the marshmallows in and the mixing bowl and beater. It will make clean up way easier. Also, if your frugal like me, you may not want to soften quite so much butter. I found that I only really needed maybe a shy half of the 1/4 called for. Butter is pretty expensive and I had all that butter sitting in the bowl that I was unable to use for anything else (since my fingers had been all in it.) These are very minor things though, so the recipe still gets five stars from me!

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Reviewer:

JenniLynne

Cooking Level: Expert

Home Town: West Monroe, Louisiana, USA

Living In: Dallas, Texas, USA

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Vodka Smoothie

Reviewed: Aug. 2, 2009

Mmmmm....perfect for a Louisiana summer.

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SizzleCakes

Cooking Level: Intermediate

Living In: West Monroe, Louisiana, USA

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Blueberry Pie

Reviewed: Aug. 2, 2009

This is a really good, easy recipe for blueberry pie. I had to use half blueberries and half strawberries, but it worked just fine. I couldn't actually taste the strawberries, but the texture was perfect. I will use this recipe again.

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SizzleCakes

Cooking Level: Intermediate

Living In: West Monroe, Louisiana, USA

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Eggnog Cheesecake II

Reviewed: Aug. 2, 2009

This cheesecake would have been perfect if I had used actual rum instead of rum extract. Three tablespoons of extract was WAY too much. Don't do what I did! Other than my mistake though, this is a good cheesecake recipe. The crust was good, and the cake itself didn't crack and had a good, heavy texture. I will make it again this Christmas, but will either use real rum or only 1 tablespoon of extract.

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SizzleCakes

Cooking Level: Intermediate

Living In: West Monroe, Louisiana, USA

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Oatmeal Peanut Butter Cookies

Reviewed: Aug. 2, 2009

I was looking for the best peanut butter cookie recipe, and I found it. They turned out crispy on the outside and chewy in the inside. I also only baked them for 8 minutes so they would stay soft, since cookies continue to bake on the pan when out of the oven. This one is a keeper...no modifications on ingredients necessary.

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SizzleCakes

Cooking Level: Intermediate

Living In: West Monroe, Louisiana, USA

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The Best Chocolate Cake You Ever Ate

Reviewed: Jul. 15, 2009

I made this cake because I looked and looked for a chocolate cake recipe that was made with cocoa powder instead of baker's chocolate or chocolate chips. I did not add the cinnamon (maybe I'll try it next time though). I just totally left it out. I also didn't bake this in a 9x13, instead I used 3-8'' cake pans. It did cook in the 20 minutes, which surprised me, since the batter was so liquidy. The layers came out a little thin, but that's to be expected when using 3 pans instead of 2. The cake is soft and moist. I really like it. I frosted it with "Chocolate Cookie Buttercream Frosting" (a double recipe) found on AllRecipes. It turned out great!

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Reviewer:

JenniLynne

Cooking Level: Expert

Home Town: West Monroe, Louisiana, USA

Living In: Dallas, Texas, USA

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Chocolate Cookie Buttercream Frosting

Reviewed: Jul. 15, 2009

This isn't the best chocolate frosting I've ever had, but it's really close. I made a chocolate cake that was really rich, so I wanted a lighter chocolate frosting that's not too sweet or rich. This definitely fit the bill. It's light and fluffy, not dense like 'fudge' frosting. It's almost as good as chocolate ice cream. The only thing I didn't like was the small quantity. I doubled the recipe and it still makes less that the Wilton Buttercream frosting recipe. So if you're going to use this to frost, say, a layer cake, don't expect much frosting.

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JenniLynne

Cooking Level: Expert

Home Town: West Monroe, Louisiana, USA

Living In: Dallas, Texas, USA

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Mexican White Sauce

Reviewed: Jul. 7, 2009

Was really looking forward to making and enjoying this dip/sauce. Was SEVERELY disappointed. I followed the recipe exactly. Not one person in my family would eat it.

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Lorrie

Cooking Level: Expert

Home Town: West Monroe, Louisiana, USA

Living In: Houston, Texas, USA

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Egg Salad I

Reviewed: Jun. 13, 2009

This recipe is perfect the way it is. I'm not sure why people "review" a recipe, but only say how they changed it completely. If you made up your own, put it on the website! This egg salad though was great, perfect for summer.

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SizzleCakes

Cooking Level: Intermediate

Living In: West Monroe, Louisiana, USA

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Crock Pot Cheesy Mushroom Chicken

Reviewed: May 23, 2009

I thought this was really good, although I have made a variation of this recipe in the oven for years, and use mozzarella for it, and decided to use it instead of parm in this recipe. Just put the mozzarella cheese in about 30 mins before serving, and just a touch of parm (after it's plated), and it is great. Just a suggestion for all of you who aren't fans of the sherry & parm together.

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Brooke129

Cooking Level: Intermediate

Home Town: West Monroe, Louisiana, USA

Living In: Fayetteville, Arkansas, USA

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Flip Flop Grilled Chicken

Reviewed: May 17, 2009

We cooked this exactly as the recipe stated the first time we made it, and it was great, but the second time my boyfriend decided to DRINK the last beer we had, so I used white wine instead, I was kinda worried about it drying out, but it turned out GREAT! We also used cajun seasoning instead of seasoning salt and steak seasoning, and we added onions to it. I would recommend this recipe, in any variation, if you are a fan of grilled chicken or veggies! Very easy, very moist and very tasty! **I love how moist this recipe is, but was really craving BBQ chicken last night. I decided to 'modify' this since it always turns out so moist, into a bbq recipe. I seasoned the chicken w/ salt, pepper, cavendars, garlic powder, and bbq spice, and then let it marinate in beer for a couple of hours. Cooked, and added bbq the last 5 minutes it cooked. It was PERFECT bbq chicken! Nice variation on this already terrific recipe!

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Brooke129

Cooking Level: Intermediate

Home Town: West Monroe, Louisiana, USA

Living In: Fayetteville, Arkansas, USA

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Baked Dijon Salmon

Reviewed: Apr. 21, 2009

I don't eat salmon, but made this for the family. They liked it and asked me to keep the recipe, but want me to keep looking for more salmon recipes.

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Reviewer:

Lorrie

Cooking Level: Expert

Home Town: West Monroe, Louisiana, USA

Living In: Houston, Texas, USA

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Easy Decadent Truffles

Reviewed: Apr. 18, 2009

These tasted amazing! The only problem I had was that the mixture was really crumbly after I refrigerated it for an hour. To make the balls though, I pressed the crumbs in my hands to heat them up enough to stick together. After that, they were perfect. Next time, I will only refrigerate for a few minutes before shaping them. Also, I halved the recipe to make 30 truffles, but it still made about 50 one-inch balls.

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SizzleCakes

Cooking Level: Intermediate

Living In: West Monroe, Louisiana, USA

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Jalapeno Popper Spread

Reviewed: Mar. 30, 2009

This was a pretty good dip. I did as others suggested and baked it in the oven, and during the last five minutes of baking, I added shredded cheddar cheese and bread crumbs.

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