Apple Strudel Muffins

Reviewed: Oct. 31, 2009

These were very delicious! I read the other reviews about them not being moist, but I didn't have that problem at all! The strudel topping wasn't you normal strudel...it was nice and crunchy like a caramalized topping! Yum! My husband and I both loved these...in fact, I ate three of them already this morning!

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mands

Cooking Level: Intermediate

Home Town: Great Falls, Montana, USA

Living In: Carroll, Iowa, USA

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Creamy Cheddar Cheese Soup

Reviewed: Oct. 30, 2009

Yum yum yum! I used one bag of regular cheese (I believe it was a blend of American/CoJack) and one bag Sharp Cheddar, and it had just enough flavor. Also, I added some cubed/ cooked potatoes at the end (after mixing in the cheese) and it gave the soup a nice full texture. I didn't use a blender...I just used a strainer to get the onions out. And next time I make it, I am going to try it with less liquids. It was soupy, for sure, but we usually like our soups more stewy. But either way, the recipe as is tastes wonderful...especially served in breadbowls on a nice chilly autumn evening! Thanks Maureen for a wonderful recipe!

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mands

Cooking Level: Intermediate

Home Town: Great Falls, Montana, USA

Living In: Carroll, Iowa, USA

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Fluffy Hot Chocolate

Reviewed: Oct. 29, 2009

YUM YUM YUM! I made this on a chilly Autumn evening and it was perfect! Not too sweet, just the right consistency, and easy to make! I forgot I was out of vanilla extract and used almond extract instead, and it turned out AMAZING! I don't even know if I'll try it with vanilla next time...the almond was just the right flavor with it! Very tasty hot chocolate and sure to be a family favorite!

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mands

Cooking Level: Intermediate

Home Town: Great Falls, Montana, USA

Living In: Carroll, Iowa, USA

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Bill's Sausage Gravy

Reviewed: Oct. 26, 2009

Don't care for the maple sausage, and to make it even simpler, you don't have to remove the sausage, just before it is cooked, sprinkle the flour in and stir it into the sausage and drippings, till the sausage is fully cooked,and the flour looses its "floury" taste, then add milk and whisk till thickened, makes it less messy, and a WHOLE lot easier. Thanks for a nice recipe.

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NANCY T.

Cooking Level: Expert

Home Town: Yonkers, New York, USA

Living In: Great Falls, Montana, USA

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Catalina Tomato Salad

Reviewed: Oct. 25, 2009

I let it marinate overnight, it was nummy! Made it for a pot luck and had many requests for the recipe. Great way to use up tomatoes! Thanks

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Quincy

Cooking Level: Intermediate

Living In: Great Falls, Montana, USA

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Basil Chicken over Angel Hair

Reviewed: Oct. 19, 2009

This was absolutely wonderful! Only thing I added was a bit of prepared pesto, but I think it would be delicious just as is too. Entire family raved....thanks for such a super-duper recipe!

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Lynnie64

Cooking Level: Intermediate

Living In: Great Falls, Montana, USA

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Easy White Chicken Enchiladas

Reviewed: Sep. 7, 2009

This was quite good and very easy! I used my own cut-up chicken though, not the packaged kind. I also added a bit of salsa to the white cheese sauce/queso dip, to make it go further and for added spice. I will definitely make this again....super when you are short on time!

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Lynnie64

Cooking Level: Intermediate

Living In: Great Falls, Montana, USA

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Spinach Tomato Tortellini

Reviewed: Sep. 7, 2009

This was sooo good! I did substitute fat free half & half for the cream and milk to cut back on fat/calories, but it still tasted wonderful! I also added a bit of pesto as another reviewer suggested and it was a nice addition. I also think using shredded parmesan instead of grated makes it better....and also tastes great sprinkled on top when serving! Thanks for sharing this awesome recipe!!! Definitely a keeper!

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Lynnie64

Cooking Level: Intermediate

Living In: Great Falls, Montana, USA

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Yummy Pork Chops

Reviewed: Aug. 28, 2009

We like the taste of this recipe--a different slant for pork chops. I would only brown the chops next time--they were a bit "white" looking. I baked them in the oven with parchment paper covering them for about 35 minutes.

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KathieMT

Cooking Level: Expert

Home Town: Great Falls, Montana, USA

Living In: Ulm, Montana, USA

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Easy Slow Cooker French Dip

Reviewed: Aug. 15, 2009

Mom makes this for a easy meal when we all get together, everyone loves it. Like suggestions to add garlic, will try that next. Great meal to take RV camping.

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Quincy

Cooking Level: Intermediate

Living In: Great Falls, Montana, USA

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Salmon with Brown Sugar Glaze

Reviewed: Aug. 5, 2009

I always have fresh pink trout from my husband the fisherman, so I used the trout in place of salmon....it was fabulous!!! Hubby and I both loved it! Super easy and so delicious! He told me to put it in my file "to make again"....thanks for a wonderful recipe!

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Lynnie64

Cooking Level: Intermediate

Living In: Great Falls, Montana, USA

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Banana Crumb Muffins

Reviewed: Jul. 29, 2009

These were wonderful, but the topping didn't stay on the muffing very well during baking...it' melted and slid off... Taste was great and very moist. I may try some variations as suggested in some of the reviews. But waiting for the heat of summer to pass!I'll try a couple of the variations as suggested by some of the reviews then too! :)

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RONIQUILTS2

Cooking Level: Intermediate

Home Town: Troutdale, Oregon, USA

Living In: Great Falls, Montana, USA

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Cheddar Pennies

Reviewed: Jul. 21, 2009

I had a little bit of an issue making the dough firm. When I used the butter according to the recipe, the dough was very crumbly. I added another 1/4 C melted butter and it worked fine. Also, it says to chill it if necessary...and it was! What I ended up doing was spliting the dough in half, popping it in the freezer for a few minutes, and then taking it out, wrapping each half in plastic wrap, popped it in again for a few more minutes, and then pulled each one out and rolled it into a penny roll that way. It worked out great. Once they were rolled, I popped them in again for a few minutes to chill, then cut as directed. They baked great, are slightly crumbly, but still really good!

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Reviewer:

mands

Cooking Level: Intermediate

Home Town: Great Falls, Montana, USA

Living In: Carroll, Iowa, USA

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Sopapilla Cheesecake Dessert

Reviewed: Jul. 4, 2009

I was looking for a quick dessert, and came across this recipe at another site, really was skeptical about the 3 packages of cream cheese, but I figured, what the heck, can't have to much of a good thing, so tried it, minus the almonds, and was really surprised when it turned out so well. Think next time I will try 2 packages of cream cheese, and dot with some pie filling before putting the top layer of dough on. BTY I found "Crescent Recipe" rolls of dough, that you don't have to close the perforations on, it is all one rectangular piece, perfect fit for the 9x13 pan, just remember NOT to spread the filling all the way to the edge of the dough, leave it just before you reach the side of the pan. Great dessert, and soooo simple!!!!!

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NANCY T.

Cooking Level: Expert

Home Town: Yonkers, New York, USA

Living In: Great Falls, Montana, USA

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Pepperoncini Beef

Reviewed: Jun. 30, 2009

Very good recipe for sandwiches. As for some of the comments about being to spicy, we sure did not feel this was the case, in fact I was thinking about adding some cayenne pepper to it to heat it up some more. Also, the comment about being dry, sure don't know HOW that happened, we had more than enough juice. Followed the recipe exactly, but did use some beef broth as well as the juice from the peppers. Thanks for the new addition to my collection of GREAT recipes!!!

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NANCY T.

Cooking Level: Expert

Home Town: Yonkers, New York, USA

Living In: Great Falls, Montana, USA

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Baked Cod

Reviewed: Jun. 13, 2009

Yummm! I used walleye, since that is what kind of fish I had, but this was a fabulous way to fix it...hubby loved it!!

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Lynnie64

Cooking Level: Intermediate

Living In: Great Falls, Montana, USA

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Taco Quiche

Reviewed: Jun. 2, 2009

Delicious and easy! I only changed a couple things...used green onions instead of regular and replaced the green pepper with diced green chilis for more spice. I topped each serving with sour cream & salsa...fabulous!

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Lynnie64

Cooking Level: Intermediate

Living In: Great Falls, Montana, USA

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Chicken with Asparagus and Roasted Red Peppers

Reviewed: May 31, 2009

Very easy, great flavor. I used 2 cubes of chicken broth, added 1/2 t of thyme. Used can of diced tomatoes with lime and cilantro (Ro*Tell). Used Laughing Cow Herb&Garlic triangles instead of mozzarella. My husband, who usually says things are okay, said this was pretty good!

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