Red Hot Baked Apples

Reviewed: Oct. 22, 2009

I can't believe this recipe is here!!! My Grand Mother used to make these all the time. She did add the butter and I would just gobble them up! Thank you so much for reminding me of an old favorite!!!

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Sherrie4222

Cooking Level: Expert

Living In: Billings, Montana, USA

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Spinach Enchiladas Verde

Reviewed: Sep. 30, 2009

I made this a few nights ago for my family, and no one could get enough of it. I boiled chicken breasts and shredded them and added it to the tortillas and they came out very good. (My dad believes that a meal isn't complete without some sort of meat.) I also doubled the amount of sour cream and salsa verde mixture. This recipe is great as is, but is very easily changed to cater to your particular tastes. I will definately be making this again!

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Pinky839

Cooking Level: Intermediate

Home Town: Billings, Montana, USA

Living In: Stillwater, Oklahoma, USA

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Chili - The Heat is On!

Reviewed: Sep. 30, 2009

This chili is fabulous!!!! I just made a batch and absolutely love it. The chili is perfectly spiced and you can just feel the heat at the back of your mouth with the first bite. This recipe does make a really thin chili, but if you used tomato sauce instead of juice, or if you add a mixture of 2 tablespoons cornstarch with 1/4 cup warm water, it thickens up nicely. I really can't say enough about how wonderful this chili is. Thanks a bunch!

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Pinky839

Cooking Level: Intermediate

Home Town: Billings, Montana, USA

Living In: Stillwater, Oklahoma, USA

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Sausage Crescent Rolls

Reviewed: Sep. 28, 2009

I absolutely love this recipe! I add chopped green onions and I don't use the egg wash or poppy seeds. My whole family loves this recipe and I am frequently getting requests for it. This has become our Sunday morning tradition, as it is so easy and plenty for everyone. The creamy mildness of the cream cheese is a perfect match for the spicy sausage and makes for a great comfort food!

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Pinky839

Cooking Level: Intermediate

Home Town: Billings, Montana, USA

Living In: Stillwater, Oklahoma, USA

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Awesome Slow Cooker Pot Roast

Reviewed: Sep. 5, 2009

My family has been using this recipe for years!!! Sometimes we brown the roast and sometimes we don't. Just depends on the time we have in the morning to get it into the crock pot. My Mother when I was young had never heard of a crock pot, so she cooked it in the over on a very low temp. I must admit, it was never as tender as it is, cooked in the crock pot! The longer you leave it in the crock pot, the more tender the meat is! We never have to use a knife with ours and we have also used ALL kinds of roasts. We do put salt, pepper and garlic salt. BEST roast in the world!!! Thank you for posting it!

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Sherrie4222

Cooking Level: Expert

Living In: Billings, Montana, USA

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Slow Cooker Chops

Reviewed: Aug. 6, 2009

What a wonderful recipe!!! SO close to mine. Mine is different in that, I season my pork chops with sea salt, fresh ground pepper, and garlic salt. Then I brown them in a pan. Place one can of cream of mushroom soup in bottom of crock pot, place chops on top of that and another can of cream of mushroom soup. I cook this all day long. I do buy about an inch thick chops though. At a bout an hour before we eat, I add the green beans. Now my favorite part...I make mashed potatoes and serve the sauce over the mashed potatoes. I never add any water, milk or broth as it makes the cream of mushroom soup runny. When it's time for dinner, we help ourselves to some green beans first, grab a chop, then a scoop of mashed potatoes, and pour the sauce over it all. YUMMY!!! Great recipe. WARNING!!! Not advised for people who don't like salty stuff. Or for people on low sodium diets. But my family LOVES this meal and it's so easy!

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Sherrie4222

Cooking Level: Expert

Living In: Billings, Montana, USA

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Easiest Slow Cooker French Dip

Reviewed: Aug. 6, 2009

Very easy recipe!!! and good too. To misfit and others who find the juice to be to greasy...This is a very old trick my Grandmother used to do, float a couple of lettuce leaves on top off the juice before placing the sliced meat back in the juice. The lettuce soaks up the grease. Keep doing this until all the grease is gone. MUCH faster than placing juice in the fridge to congeal. I have done this for years! Also, should one find anything too salty, place a pealed potato in what ever, cook for a while, then remove the potato. DON'T EAT potato as it will be very salty. Both of these suggestions are from my Grandmother. She was the BEST cook ever!!

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Sherrie4222

Cooking Level: Expert

Living In: Billings, Montana, USA

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Fabulous Foolproof Lasagna

Reviewed: Aug. 6, 2009

I thought this was so close to mine, that I had to try it. It was very good, but for me, I needed more. First of all, I don't understand why people pay that extra price for the "no boil" noodles. Regular lasagna noodles work just fine. I don't even place them in a bowl of hot water. Just place some sauce in the bottom of pan and lay noodles (not touching) to make room for growth. Then I added hamburger, to the sausage, and cottage cheese, black olives and spinach to the cheese mix. I always mix the four cheeses, and an egg or two, with the drained spinach and black olives and cheeses. Then I mix the sauce with the hamburger and sausage. Then I only have one bowl & one pan to clean up. I too needed extra sauce. Sometimes I make my own, (if I have all day, as the sauce does need to simmer for at least 3 or 4 hours) I layer sauce, noodles, cheese mix, more sauce, noodles and keep on going until all is gone. then top with lots of mozzarella. Cover and bake until really bubbly, and remove cover and cook some more for about 15 minutes to get the cheese cooked. I personally like the cheese a bit crunchy. GREAT recipe. Thanks for sharing!!

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Sherrie4222

Cooking Level: Expert

Living In: Billings, Montana, USA

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Mashed Potato Quesadilla

Reviewed: Aug. 5, 2009

I am so sorry to say this, (and it could just be the cooker, me). I don't know what I did wrong as I followed the recipe to a tee. My Hubby said he'd never try it again, and he'd eat fried cardboard, if it was seasoned right. BUT, I love the idea, so I may try again, just to see if it was me. Sorry.

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Sherrie4222

Cooking Level: Expert

Living In: Billings, Montana, USA

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Fried Mac and Cheese Balls

Reviewed: Jul. 30, 2009

wonderful!! i added a little bacon. its always better with bacon

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NINJA CHEF

Cooking Level: Intermediate

Home Town: Blooming Prairie, Minnesota, USA

Living In: Billings, Montana, USA

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Mango Chicken Curry

Reviewed: Jun. 27, 2009

I substituted the tomato paste with red curry paste. The more curry the better :) And I substituted the fresh mango with mango chutney. I also added a little chicken stock to make the sauce more liquid. YUM

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Reviewer:

Mark

Cooking Level: Expert

Home Town: Brockton, Massachusetts, USA

Living In: Billings, Montana, USA

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Enchilada Casserole II

Reviewed: Jun. 4, 2009

I made this night before last. It was good, but I feel that the amount of cumin should be 2 tsp and the chill powder should be 1 tsp. I found it tasted more like chill rather than Mexican. We will have this dish again, as my Husband devoured it, but I will reverse the two seasonings. Thank you so much, for a new dinner recipe. Anything new is wonderful.

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Sherrie4222

Cooking Level: Expert

Living In: Billings, Montana, USA

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Tanya's Louisiana Southern Fried Chicken

Reviewed: May 24, 2009

I have made my chicken close to this way for years!!! I just love it. The differences is I add the seasoning to the flour in a plastic bag, I use just buttermilk to dip in ( I HATE EGGY stuff) and I lowered the heat and use olive oil. REAL Southern fried chicken is fried in lard, but to take away from the fat I use the olive oil. I also add a cube of butter in the oil before I add the chicken, Yum. Thanks for the recipe!

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Sherrie4222

Cooking Level: Expert

Living In: Billings, Montana, USA

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Quick and Easy Home Fries

Reviewed: May 9, 2009

I was raised on these. I just love them. Once in a while I do some changes, like onions and garlic, but mostly I just cook as stated. Thank you so much for reminding me of a family favorite!!

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Sherrie4222

Cooking Level: Expert

Living In: Billings, Montana, USA

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Jamaican Jerk Chicken

Reviewed: May 6, 2009

This recipe tasted nothing like the jerk chicken I have previously eaten. The marinade wasn't really a marinade, more of a paste that just sat on top of the chicken. I used a food processor to make the marinade, but no matter how long I mixed it, the marinade remained chunky and unusable. This recipe isn't bad, it just isn't jerk chicken, and not worth the time and effort required.

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Pinky839

Cooking Level: Intermediate

Home Town: Billings, Montana, USA

Living In: Stillwater, Oklahoma, USA

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Stuffed Cabbage

Reviewed: May 2, 2009

I adore stuffed cabbage!!! I have never heard of freezing the cabbage, I will try that next time. I get tired of burning my fingers when I peel off the leaves during the boiling process. To the person who gets gas, (tee hee, me too) I use "Beano" first. I doubt it makes a difference in THAT department if you blanch the cabbage or freeze it. Cabbage is a roughage, made to cause gas, if you ask me!! I have never made these with tomato soup. I love to use the hot V-8 juice with mashed up canned tomatoes. I have never cooked anything without garlic, so of course I added that too. Other than that, these are my stuffed cabbage rolls!! Super recipe. I also like to do the same with green peppers!!! Stuff them with all the same stuff, and hot V-8 and mashed tomatoes. Yum yum!!!! Thanks so much.

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Sherrie4222

Cooking Level: Expert

Living In: Billings, Montana, USA

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Split Pea Soup with Rosemary

Reviewed: Apr. 18, 2009

I have done a variation of this soup...Mostly the same way. I didn't have any chicken broth so I used water & "Knorr" chicken bouillon, but the rest was all the same. I adore this soup!!! Soup of any kind really IS my comfort food. Thanks so much for the recipe. This time I tried someone else's suggestion of using liquid smoke...Interesting... Probably won't do that again. Also, my husband is the ham nut & I am the bacon nut, so...I add both. It's great!!

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Sherrie4222

Cooking Level: Expert

Living In: Billings, Montana, USA

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Cheddar Cheese Puffs

Reviewed: Mar. 21, 2009

Tonya. This is a SUPER good and EASY recipe!! Thank you SO MUCH!!! I was reading the reviews and I really had to laugh. I guess some people have no clue, the difference between "prepared mustard" and "dry mustard". But oh well, I know the difference and I would not eat these with prepared mustard. The dry mustard gives just the right amount of hot for me and mine. I'll use this recipe always. Again, thank so much.

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Sherrie4222

Cooking Level: Expert

Living In: Billings, Montana, USA

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Guacamole

Reviewed: Mar. 21, 2009

This is a WONDERFUL recipe. I LOVED it. I have read all the reviews and I have noticed that no one said anything about how to get the pit out...I cut my avocado in two, then I take my sharp knife and hit it into the pit and turn sideways and out pops the pit. Then instead of peeling the avocado, I simply spoon it into my bowl. (or) invert the peel and the (ripe) avocado can pop into the bowl too. As to the recipe...I wouldn't change a thing, other than to say, I always put the pits in the bowl when all is mixed up. The lime juice & the pits keep it from turning brown. Works every time also, ALWAYS put leftovers in an air tight container IF, that is, you have any left. Thanks for the wonderful recipe!!!

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