Crazy Crust Apple Pie

Reviewed: Nov. 26, 2009

Like many others who posted, I changed it only because I find canned apple pie filling too sweet and flavorful. I sliced up 4 apples (3 honeycrisp and 1 gala) into a pan with 1/2 cup of butter, 1/2 cup sugar, 2.5 tsp cinnamon and 1/4 tsp. cloves. After sauteing for about 15 minutes on medium heat, I poured over the crust mixture in the recipe. I took this to my sister's for Thanksgiving and it was a great hit. Other than boiling over in my oven, I was really happy with it. The original recipe did not specify size of pan so I used a 9" pyrex pie pan and it did not accomodate the apple/crust mixture. I'll use a bigger pan next time because I thought the amount of apples was appropriate. Overall, I thought this is a creative way to make an applie pie without having to make a standard pastry crust.

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KathleenO

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Centennial, Colorado, USA

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Mom's Beef and Beer

Reviewed: Nov. 21, 2009

The flavor was excellent, and very simple to make. It would stick less if you added a roux after the meat has simmered for at least an hour. I used garlic powder since I didn't have fresh. I love the flavor of rosemary, but it can easily over-power. So, I used a sprig of fresh rosemary while cooking, but removed it before serving. As there is nothing to this but meat, onions and gravy, I served it over egg noodles.

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Janice

Cooking Level: Intermediate

Home Town: Rifle, Colorado, USA

Living In: Littleton, Colorado, USA

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Pineapple Carrot Bread

Reviewed: Nov. 17, 2009

I made this as muffins as I only had one 8 x 4 pan. I also didn't discover until almost finished making that I had no nuts. Added pumpkin pie spice also. I applied melted butter and dipped muffins in a mix of sugar and cinnamon when finished baking. Thought this recipe was just great as muffins.

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KathleenO

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Centennial, Colorado, USA

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Old-Fashioned Soft Pumpkin Cookies

Reviewed: Nov. 17, 2009

Awesome!!! Soft and flavorful. I doubled the recipe, it worked great. I accidently forgot the vanilla, still tasted great. I did add 1 1/2 cups of white chocolate chips, and 4 0z. chopped walnuts to them. They are really good.

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Becky

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Lake Elsinore, California, USA

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Smoky Barbecue Sauce

Reviewed: Nov. 7, 2009

First time making my own bbq sauce. I too didn't have liquid smoke, only had Pomegranate chipotle sauce that I used. I minced one clove garlic instead of using garlic powder. As another review said, it's too ketchupy so I'll cut back to 2 c or less next time. The ingredients make for a good and different flavor from bottled bbq sauces I've bought and I'll continue to make this. I have time to let it simmer, covered on low for longer than 10-15 minutes (it's simmering now and of course I'm taste testing it :) ), stir every now and then, really let the flavors incorporate with each other! Thanks for the great recipe!

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Rose

Cooking Level: Expert

Home Town: Boone, Iowa, USA

Living In: Littleton, Colorado, USA

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Butternut Squash Bisque

Reviewed: Nov. 5, 2009

Absolutely wonderful! I'll echo previous reviewers regarding roasting the squash first; I cut and peeled it raw, and it was very difficult! Also, yes, go easy on the nutmeg; a little goes a lot further than you'd imagine!

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SKULLYMOM

Cooking Level: Intermediate

Living In: Littleton, Colorado, USA

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Grilled Garlic Artichokes

Reviewed: Nov. 5, 2009

These are so simple to make, and so delicious, I'll be making them again and again! Thanks!

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SKULLYMOM

Cooking Level: Intermediate

Living In: Littleton, Colorado, USA

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Cinnamon Streusel Orange Muffins

Reviewed: Nov. 5, 2009

Wonderful, tasty moist muffins. Great right out of the oven. Only change I made was I did not have buttermilk so substituted orange yogurt. We had one just before bed after they came out of the oven and again for breakfast. Fabulous!

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KathleenO

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Centennial, Colorado, USA

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Amish Friendship Bread I

Reviewed: Oct. 30, 2009

I cannot tell you how many times I have made this to rave reviews. I have experimented and added many different things like cocoa and chocolate chips, banana and pineapple, apple and raisin, etc. but my personal favorite is still the cinnamon. Thanks for sharing a great recipe that has become an old favorite in our home.

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Becky

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Lake Elsinore, California, USA

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Grandma's Gingersnap Cookies

Reviewed: Oct. 29, 2009

What a great recipe- the house smells wonderful, they look pretty, and they have an awesome taste. My 3 year old neice is here, and I gave her two when they came out of the oven. I could hear her sitting at the table going m-m-m-m when she was eating them. She brought me her plate, and when I told her to put it in the dishwasher, she said "I think I need more." After sampling one myself, I have to agree, I think I need more too. lol. So I am making myself a cup of tea and am going to sit down and savor some of these. I would love to know how they taste after they have had a couple of days for the flavors to mellow, but I am sure they will be gone when the kids get home from school. Great recipe! Thanks so much for sharing this family treasure.

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Becky

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Lake Elsinore, California, USA

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Big Soft Ginger Cookies

Reviewed: Oct. 29, 2009

Excellent cookie, enjoyed them so much. Truly a keeper! Awesome with a cup of hot tea! Thanks for sharing this great recipe.

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Becky

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Lake Elsinore, California, USA

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Curried Chicken Tea Sandwiches

Reviewed: Oct. 22, 2009

I was given this recipe for a bridal shower and they were a hit. They have a good variety of veggies and dried fruit which makes you feel pretty good about eating it. Good flavors melding together.

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UCSCGIRL

Cooking Level: Intermediate

Home Town: Sunnyvale, California, USA

Living In: Littleton, Colorado, USA

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Peppery Scalloped Potatoes

Reviewed: Oct. 17, 2009

The first time I made this exactly as the recipe directed. The next time I used 3/4 cup half and half and 3/4 cup chicken broth. Both times I felt the recipe was a winner and loved the addition of the cayenne pepper. Very creamy and rich and I will definitely make again.

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KathleenO

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Centennial, Colorado, USA

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Green Chile Frittata

Reviewed: Oct. 11, 2009

I had a similar recipe many years ago and lost track of it. I wanted to bake the frittata in a 7 x 11 pan so only used 8 eggs and left everything else the same. Came out great and we loved it. With my old recipe I found that it was so versatile, I could put pepperoni on top, or asparagus spears or whatever you have on hand. Really good and easy recipe.

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KathleenO

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Centennial, Colorado, USA

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Gnocchi with Sage-Butter Sauce

Reviewed: Sep. 29, 2009

I combined this recipe with the Quick Gnocchi so that I made it all from scratch. This sauce has good flavor and was quick to make. I will definitely do it again!

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UCSCGIRL

Cooking Level: Intermediate

Home Town: Sunnyvale, California, USA

Living In: Littleton, Colorado, USA

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Cottage Cheese Meat Loaf

Reviewed: Sep. 8, 2009

Very good, liked the addition of the cottage cheese. Flavorful and easy to make. I think the problem others had had more to do with the lack of color because no ketchup used in the glaze and also the cottage cheese produced a lighter look.

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KathleenO

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Centennial, Colorado, USA

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Barbequed Hamburgers

Reviewed: Aug. 31, 2009

The only change I made was balsamic vinegar because I didn't have any other kind and per the review by Jim I transferred the patties to a baking dish and baked after pan browning. I was surprised by how much we enjoyed them. Great way to have an individual meatloaf.

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KathleenO

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Centennial, Colorado, USA

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Old-Fashioned Rice Pudding

Reviewed: Aug. 31, 2009

08/31/09- As in the case of other reviews, I had leftover rice (quite a lot) and was craving some rice pudding. It seems most rice pudding recipes call for uncooked rice so this one attracted me right away. I tripled the recipe, adding some brown sugar and cinnamon and raisins. It turned out great. I think next time I'll add an egg to up the creaminess as another reviewer suggested. Great basic, old-fashioned recipe that lets you add or change as needed. 09/08/09- I have made this recipe several times now and added a beaten egg to the mixture to up the creaminess quotient. As I commented earlier, this is a great basic recipe to change as needed. I also substituted Splenda for sugar the last time I made and it was still an excellent pudding. Very creamy and satisfying recipe for an old-fashioned treat.

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KathleenO

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Centennial, Colorado, USA

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Beat and Bake Orange Cake

Reviewed: Aug. 23, 2009

Last week I made the Orange Yogurt Bread on this site and thought it was wonderful and gave it a glowing review. Last night I made the Beat and Bake Orange Cake. I prefer this recipe and the frosting is so good, it really makes makes this cake. The only change I made was to substitute orange yogurt for the milk. I felt it gave the tang that an orange cake should have.

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KathleenO

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Centennial, Colorado, USA

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Spicy Oatmeal Cookies

Reviewed: Aug. 21, 2009

I liked this recipe, it was easy and quick to put together and fairly simple. I mixed it in my food processor as I do whenever I find a recipe that requires butter or shortening be "cut in". Although, it seemed they cooked very quickly and the first pan were way too dark and I didn't overcook according to the 8-10 minutes. I removed the other cookies from the oven much earlier than the first ones. The banana in the recipe is unique. I did add vanilla extract although the recipe didn't call for it.

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KathleenO

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Centennial, Colorado, USA

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