Chocolate Marshmallow Fudge

Reviewed: Dec. 1, 2009

Not as solid as most fudge.

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NghtSkyyStarz

Cooking Level: Intermediate

Home Town: Scottsdale, Arizona, USA

Living In: Parker, Colorado, USA

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Pepperoni Dip

Reviewed: Nov. 30, 2009

Turned out pretty tasty, I admit. Although I think next time I will halve the ingredients this made a LOT of dip.

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Christina

Cooking Level: Intermediate

Home Town: Scottsdale, Arizona, USA

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Yum! This is such a great recipe! The only change I made was following other reviewers advice and I added a bit more lemon juice. It came out perfectly. I made it for Thanksgiving and it got great reviews from everyone.

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KUUIPO8821

Cooking Level: Intermediate

Home Town: Scottsdale, Arizona, USA

Living In: Fairfield, California, USA

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Classic Peanut Butter Cookies

Reviewed: Nov. 26, 2009

These cookies are deeeelish! It was my first time baking peanut butter cookies, and certainly not my last... and I don't think I will be straying from this recipe. :) I cut this recipe in half due to on-hand ingredients, but still managed to get two dozen out of it (I must have made them smaller). I only had creamy peanut butter on hand (and I used about 1/4 c. more than listed for half the recipe), and I reduced the sugars to preference. These came out slightly crisp (not crunchy) on the outside but extremely soft on the inside.. perfect! Although, straight out of the oven, they were not *as* soft/creamy/melt in your mouth.. but I put in fridge overnight and then brought them back out in the morning and took to work.. and that seemed to set them very nicely. Major raves from even the pickiest eaters. :) I baked these on parchment lined baking sheets that I sprayed lightly with cooking oil spray. The recipe doesn't state ungreased or greased.

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Sara

Cooking Level: Beginning

Home Town: Pasadena, California, USA

Living In: Scottsdale, Arizona, USA

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Slow Cooker Stuffing

Reviewed: Nov. 23, 2009

I tried this recipe last year and it was a big hit. The folks who ended up with soupy dressing must be new to cooking or something. It clearly says to add just enough broth to moisten at the beginning. I also think that the consistency may have something to do with the surface area of your slow cooker. This comes out better when I cook it in my oval cooker, rather than my deeper round one. I also crack the lid about half way for the llast hour of cooking. I use dried cubes from the bag and it works great every time. By adding a drizzel of broth as needed throughout the cooking process it turns out perfect every time. Have made this recipe a dozen times over the last year and it is great every time. I have modified it with some ingredient changes for the holidays. We hate mushrooms at my house, so leave them out entirely. I add a pound of browned sage sausage, and a cup of dried cranberries. Replace the save witrh two t. poultry seasoning and add about a t. of fresh ground pepper. I sometimes use vegetable stock instead of chick, but that just depends on what's in the pantry. Also a wierd addition to some folks, but a standard for years in my WASP household--two cans of water chestnuts- diced fine. They keep their crunch even after the other veggies have lost theirs. Try it--they're delicious in this.

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shelteredrose

Cooking Level: Expert

Home Town: Scottsdale, Arizona, USA

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Cranberry Pork Chops II

Reviewed: Nov. 21, 2009

These were just okay, to me, although my boyfriend seemed to enjoy them. I didn't have a pan big enough to cook all 6 porkchops, so I ended up reducing the sauce by simmering for a half-hour and then pouring it over the already fried chops and baking for another 1/2 hour. Eh. There was a lot of jucie still and the cranberries were rather... just...eh.

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Christina

Cooking Level: Intermediate

Home Town: Scottsdale, Arizona, USA

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Pumpkin Chocolate Chip Muffins

Reviewed: Nov. 21, 2009

Mine didn't taste very good, so we'll put it down to baker-error. They felt like they were missing something (mostly taste).

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Christina

Cooking Level: Intermediate

Home Town: Scottsdale, Arizona, USA

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Bachelor's Creamy Pumpkin Soup

Reviewed: Nov. 21, 2009

It was easy, I'll give it that, but I really wasn't impressed with it. I'm not sure if I did something wrong or I just don't like pumpkin in a soup. Either way I only half-heartedly finished my bowl and still felt hungry after and the boyfriend didn't care for it much either. Ah well.

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Christina

Cooking Level: Intermediate

Home Town: Scottsdale, Arizona, USA

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BBQ Chicken Pizza II

Reviewed: Nov. 21, 2009

This was delicious, and so very easy. We cut out the onion and used garlic instead, and only used red pepper instead of the green, but it was still quite tasty. I used Sweet Baby Ray's Honey Chipolte as the sauce and added a wee bit of soy sauce into it - finger licking good! And spicy with a kick. Will definitey make again. I had a lot left over and could have easily made two pizzas, so next time, I will!

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Christina

Cooking Level: Intermediate

Home Town: Scottsdale, Arizona, USA

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Bean Relish

Reviewed: Nov. 20, 2009

I have to say that never actually having had Boston bean relish in Boston I am certainly no expert. I have had a version of bean relish at a local restaurant which makes it with a much more milky sauce and less relish. I really liked the flavor in this dish, but I think next time I will make modifications to use less relish out of personal preference.

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NghtSkyyStarz

Cooking Level: Intermediate

Home Town: Scottsdale, Arizona, USA

Living In: Parker, Colorado, USA

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Chicken Cordon Bleu Casserole

Reviewed: Nov. 17, 2009

good

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KUUIPO8821

Cooking Level: Intermediate

Home Town: Scottsdale, Arizona, USA

Living In: Fairfield, California, USA

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My Mom's Sausage and Rice Casserole

Reviewed: Nov. 12, 2009

Made this last night - it was delicious! I followed some of the other suggestions (especially the one about adding the rice and letting it boil before baking to cut down on cook time - excellent!) I used Mild Italian sausage and it gave the whole thing this wonderfully spicy (yet not too much) kick to it that we found irresistible. I also added carrots into the veggie mix to add a bit of color. Yummy!!

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Christina

Cooking Level: Intermediate

Home Town: Scottsdale, Arizona, USA

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Pumpkin Chocolate Chip Cookies III

Reviewed: Nov. 11, 2009

These are a yummy Fall treat! I wanted to "healthify" them, so I used 1 cup whole wheat flour, 1/2 cup all purpose, and then I grounded old-fashioned oatmeal to a powder in the Magic Blender and used that for the remaining 1/2 cup. I used brown sugar and I cut it to 1/2 cup. Everything else I kept the same, and I just love the texture! They're soft, yet not doughy, and hearty but not heavy. Mine didn't spread much at all in the oven, so I'd suggest flattening them a little bit if you don't want rounded cookies. Oh, and I added about 1/2 tsp of fresh ground nutmeg! I enjoyed the big dose of vanilla in these, and if you are like me and don't like overly-sweet desserts, the 1/2 cup of sugar was plenty.. and allowed for the chocolate chips to provide the subtle sweetness. Another plus: No need for an electric mixer.. less dishes. :) Next time, I'll sub half the oil for unsweetened applesauce (I was out of that, this time). Thank you for an easy, quick, and delicious recipe!

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Sara

Cooking Level: Beginning

Home Town: Pasadena, California, USA

Living In: Scottsdale, Arizona, USA

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Pan Seared Salmon I

Reviewed: Nov. 3, 2009

Delicious! I used a pepper/garlic seasoning mix. My husband really enjoyed it.

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JUDYB in AZ

Cooking Level: Intermediate

Home Town: Piscataway, New Jersey, USA

Living In: Scottsdale, Arizona, USA

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Grandma's Corn Chowder

Reviewed: Nov. 3, 2009

Great basic recipe. I omit the half and half, but puree one of the cans of creamed corn so it is smooth. This makes the texture silky without adding all the fat. I also use packaged REAL bacon bits (from Costso) to save time and mess--just add the potatoes and onion to them in a pan and crisp up a bit. There is far less bacon fat this way and we dont notice a diference in the taste. That said, however, I do add about a cup of leftover diced chickn at the end of cooking and also about an ounce of grated cheddar on top. This makes it seem like more of a "real" meal to us. I have also used some smoked ham to punch up the flavor and ALWAYS use chicken stock rather than water.

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shelteredrose

Cooking Level: Expert

Home Town: Scottsdale, Arizona, USA

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'Tinto De Verano' Spanish Red Wine Spritzer

Reviewed: Oct. 30, 2009

I use Beringer White Merlot and Diet 7-UP for this drink!

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NghtSkyyStarz

Cooking Level: Intermediate

Home Town: Scottsdale, Arizona, USA

Living In: Parker, Colorado, USA

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Chilaquiles III

Reviewed: Oct. 29, 2009

I modified this slightly to make it a bit more healthy. Cooked the tortillas in a few spritzes of cooking spray instead of frying. I only used one full egg and the rest were just egg whites. Very good healthy breakfast! Thanks.

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NghtSkyyStarz

Cooking Level: Intermediate

Home Town: Scottsdale, Arizona, USA

Living In: Parker, Colorado, USA

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Healthy Banana Cookies

Reviewed: Oct. 24, 2009

I love how guilt-free these are... although I added a little guilt ;) I'm sure this recipe would have been fine on it's own, but maybe a little bland. These taste to me a bit like a granola bar type cookie. So, if you're looking for a fix for your sweet tooth, you won't find it here- think HEALTHY. I have a hard time not changing recipes, so here is what I did: added 1/2 C. flaked coconut (sweetened), 2 T. ground flax seeds, 1 C. semi-sweet choc. chips & 1/2 C. toasted chopped walnuts, 1 teaspoon cinnamon; I also reduced the oil a bit and added some applesauce to make up the difference. The cookies LOOKED like they had more chocolate than they really did because of the dark date pieces. Next time I might try adding some peanut butter and mini chips instead of the regular choc. chips, that sounded good. They don't crumble too badly, just a little on the edges if the cookie isn't shaped properly prior to baking.

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Joy Within

Cooking Level: Intermediate

Home Town: Scottsdale, Arizona, USA

Living In: Santa Clara, California, USA

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Spicy Chile Casserole

Reviewed: Oct. 23, 2009

This was pretty good for a healthy mex meal. The black beans mashed really made me feel like I was having ground beef, without the calories. I will make this again.

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