Libby's® Pumpkin Cranberry Bread

Reviewed: Dec. 16, 2009

FANTASTIC recipe as is...already have friends wanting me to make them some. For the holidays putting it in gift baskets, WITH the recipe! Enjoy!

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Francina0318

Cooking Level: Intermediate

Home Town: Lewiston, Idaho, USA

Living In: Fort Riley, Kansas, USA

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Banana Banana Bread

Reviewed: Dec. 13, 2009

I just tried this recipe yesterday when I was looking for a new variety. JACKPOT!!! I am already having to make more. Moist, great balance of flavors...not too strong. Comes out a little darker than I am used to, but it was absolutely awesome in flavor. Even hubby, who is always saying that any banana bread is too dry loved this and asked where the rest was.

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Francina0318

Cooking Level: Intermediate

Home Town: Lewiston, Idaho, USA

Living In: Fort Riley, Kansas, USA

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Honey Grilled Shrimp

Reviewed: May 27, 2009

This was fantastic! I loved the flavor and taste. I was just looking for a quick marinade to throw together while I finished up some yard work before making dinner, and this was perfect. I used "grill cuts" shrimp, so they were very jumbo, and butterflied, but still had the shells and tails on. They were frozen and raw, so I thawed them under water for a few minutes and threw them in the bag. They cooked for about 8 minutes total and were perfectly done. For the marinade: I didn't use white wine, so I compensated with a tad more oil and a little bit of water. The taste was great!

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Dorese

Cooking Level: Intermediate

Home Town: Lewiston, Idaho, USA

Living In: Moscow, Idaho, USA

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Seven Layer Taco Dip

Reviewed: May 27, 2009

Delicious! To start with, I didn't use lettuce, green onions, or peppers, and I didn't use the taco seasoning. I put this in a 2-quart casserole as I planned to bake it. I used the beans for the first layer, then the cream cheese/sour cream mixture for the second layer, homemade guacamole for layer three, diced tomatoes next, then sliced olives, then salsa (I used fresh chunky salsa and drained it well). I covered it entirely in shredded cheddar and baked at 350 for about 35 minutes. It was a total hit with everyone who was there, and I handed out the recipe to a lot of people who tried it. Thanks!

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Dorese

Cooking Level: Intermediate

Home Town: Lewiston, Idaho, USA

Living In: Moscow, Idaho, USA

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Steff's Shepherd Pie

Reviewed: May 2, 2009

Oh my Heck! Yum!! That was fantastic. I just sauteed some chopped up carrots with the onion and it was fabulous... making it again tonight.

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Mrs.Floch

Cooking Level: Expert

Home Town: Lewiston, Idaho, USA

Living In: Clarkston, Washington, USA

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Easy Biscuits

Reviewed: Mar. 15, 2009

i have made the recipe as lists and is a wonderful very basic biscuit! a couple times my kids changed up things because of being out of something or another... one time they used snoqualamie falls pancake mix instead of flour and margerine uz they don like shortening or oil and they came out as the sweetest fluffy buttery biscuits i ever had...so i thought to use buttermilk as the liquid and poof that was grand too. the other substiture i remembered if your out of shortening is equal amounts of mayo. (using light is also much more nutritious)

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mightymom

Cooking Level: Expert

Living In: Lewiston, Idaho, USA

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Linda's Lasagna

Reviewed: Jan. 4, 2009

I thought this recipe was awesome. We had it for New Years Day and my kids and husband all loved it. It was gone by the end of the day. I did not have all of the ingredients to make my own sause, so I used Ragu and added some of the spices to it (and the onion) and it turned out really good. Will definitely have again.

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sarahs

Cooking Level: Expert

Living In: Lewiston, Idaho, USA

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Cream Cheese Frosting II

Reviewed: Dec. 23, 2008

Absolutely delicious! Not too sweet, but just sweet enough. I use this as a dip/spread with a pumpkin loaf I make.

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Dorese

Cooking Level: Intermediate

Home Town: Lewiston, Idaho, USA

Living In: Moscow, Idaho, USA

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Chicken Pot Pie II

Reviewed: Dec. 23, 2008

I can't believe I haven't been back to review this recipe! It is absolutely the best pot pie I have ever tasted, hands down. I follow the recipe exactly, except at the very end I cook it in a double crust and don't bother brushing it with the beaten egg. Other reviews will agree that this pie takes a lot of time to make, but it is so worth the time. I make two and freeze one for later, then bake it for about an hour the day we want to eat it. Everyone I've made this for goes back for seconds and wants the recipe. Try it - you'll love it!

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Dorese

Cooking Level: Intermediate

Home Town: Lewiston, Idaho, USA

Living In: Moscow, Idaho, USA

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White Chili with Chicken

Reviewed: Dec. 23, 2008

My husband and I both have stomach ulcers and have to be very careful about what we eat. This chili was absolutely delicious! It tasted to us just like "normal" chili, but without the extra acid of tomato sauce. Here are the changes I made: I completely omitted the jalapeno, and cut the cumin down to maybe 2/3 teaspoon instead of a full tsp. I also boiled the chicken in the broth to cook it, then drained the broth into the sauteed mixture to boil while I cut up the chicken. I served this with cornmeal muffins, and it was an absolute success. Thanks for sharing!

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Dorese

Cooking Level: Intermediate

Home Town: Lewiston, Idaho, USA

Living In: Moscow, Idaho, USA

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Hot Cocoa Mix in a Jar

Reviewed: Dec. 15, 2008

FANTASTIC!!!! This recipe is not too sweet and very, very creamy. The trick for this recipe is that you do need to put everything through the food processor/blender to make all of the ingredients the same size and consistency. It was so smooth and creamy, my family and friends asked for me to make more and to NOT give it out as jar gifts like we were planning.

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Francina0318

Cooking Level: Intermediate

Home Town: Lewiston, Idaho, USA

Living In: Fort Riley, Kansas, USA

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Easy Chocolate Ice Cream

Reviewed: Jun. 26, 2008

This was my first attempt at homemade ice cream. I found this recipe to be very easy. I read all the reviews first and made some changes to the ingredients. I used 1 c. of whipping cream and 1 c. of half and half instead of 2 c. of whipping cream. I also used 1/3 c. of Hersey's unsweetened coco instead of the syrup. I really enjoyed the flavor and the ice cream didn't seem to be real rich like some of the reviews. It was a huge success with my family. The texture was excellent and creamy.

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Lisa Hawk

Cooking Level: Expert

Home Town: Vista, California, USA

Living In: Lewiston, Idaho, USA

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Orange Juice Chicken

Reviewed: Dec. 10, 2007

Absolutely delicious! I wish I could be one of theose people who could say that I changed it to suit my taste but I made it exactly how it was supposed to be made and it was great! Nothing needs changed or tweeked. Perfect the way it is!

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Darkpagan

Cooking Level: Intermediate

Home Town: Kendrick, Idaho, USA

Living In: Lewiston, Idaho, USA

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Chinese Fried Noodles

Reviewed: Dec. 10, 2007

This is a very good recipe. I had to use angel hair pasta because my ramen noodles had weavils in them, grrrr! Also, I used frozed chinese vegetable mix instead of the fresh veggies to save time. I also used stirfry sauce in place of the soysauce along with the seasoning packets from the ramen noodles. My entire family enjoyed it. That doesn't happen very often!

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Darkpagan

Cooking Level: Intermediate

Home Town: Kendrick, Idaho, USA

Living In: Lewiston, Idaho, USA

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Blueberry-Orange Muffins

Reviewed: Aug. 6, 2007

I have made a lot of different blueberry muffins and these turned out the very best. They are sooo light they melt in your mouth and have the perfect amount of orange and sweetness. (I always mix muffins the way I was taught to handle muffin dough in home ec...i.e. gently folding the premixed liquids in to the premixed dry ingredients and being sure not to over-work the batter to prevent "cone tops" on the muffins). I used frozen blueberries instead of fresh and I ended up letting the orange juice soak into the oatmeal for about 2 hours because I had to run for eggs and oil. I am not sure if it changes the texture of the muffin or not, but you coudn't even tell there was oatmeal in them (I even used old-fashioned oats instead of instant). For the tops, I just liberally sprinkled cinnamon toast topping on top, since I always have that on hand and my husband is allergic to nuts. AWSOME.

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SAMEASALWAYS

Cooking Level: Intermediate

Home Town: Lewiston, Idaho, USA

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Tater Tot Casserole II

Reviewed: Jun. 26, 2007

The family really enjoyed this one. Husband had 3rds. I added an additional can of cream of mushroom soup. I also pre-cooked the hamburger in frying pan and added seasoning. This was so simple and easy to make. The only other change I will make next time is add some more tater tots to the top of the dish as my kids like some crunchy tter tots as well as the soft ones that were on top of the meat. Thanks for sharing this recipe it's a keeper.

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wammi

Cooking Level: Intermediate

Home Town: Lewiston, Idaho, USA

Living In: Meridian, Idaho, USA

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To Die For Blueberry Muffins

Reviewed: Feb. 20, 2007

These are delicious! I've made them several times since first finding this recipe, and they turn out wonderfully each time. Thanks for the great recipe!

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Dorese

Cooking Level: Intermediate

Home Town: Lewiston, Idaho, USA

Living In: Moscow, Idaho, USA

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Death By Chocolate III

Reviewed: Feb. 20, 2007

I made this for my romantic dinner at home for Valentines day. It was a hit! We're not big toffee lovers, so I used fresh raspberries instead of the crushed candy. This was delicious! Thanks for the great but simple and easy recipe!

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Reviewer:

Dorese

Cooking Level: Intermediate

Home Town: Lewiston, Idaho, USA

Living In: Moscow, Idaho, USA

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Linda's Monster Cookies

Reviewed: Dec. 20, 2006

These are my most favorite cookies! I made them first about a month ago, and have since made them several times! They're great! After reading through most of the reviews, I made the following changes: I used 1.5 cups of peanut butter, .5 cup of butter, .5 cup of margarine, and 3 cups of brown sugar and 1 cup of white sugar. Also, I use between 2 and 3 cups of oatmeal (instead of 4) and break it down real good in the food processor. They are the perfect blend between chocolate chip and peanut butter cookies! Everyone who's had them likes them and asks for the recipe! The last batch I made, I ended up doubling because I got mixed up with the salt, so I made giant cookies and gave them to neighbors. To do this, roll balls that are 3-4 inches big, and flatten them slightly with your hand before baking. Again, these cookies are fabulous! Try them, you won't be disappointed!

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Reviewer:

Dorese

Cooking Level: Intermediate

Home Town: Lewiston, Idaho, USA

Living In: Moscow, Idaho, USA

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Homestyle Turkey, the Michigander Way

Reviewed: Dec. 1, 2006

One word: DELICIOUS! I grew up in Michigan, and all of my family lives there now. I have known of some great things to come from that state :), but I've never had a turkey quite like this! And the gravy was out of this world! I made it in a bag, and placed some stalks of celery and carrot sticks under the turkey. It was so tender and juicy and both turkey and gravy were the best I can remember ever eating. Thanks so much for the great recipe!

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Reviewer:

Dorese

Cooking Level: Intermediate

Home Town: Lewiston, Idaho, USA

Living In: Moscow, Idaho, USA

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