Kidney Beans and Corn

Reviewed: Oct. 15, 2009

I gave this recipe 5 stars b/c I thought the combo of flavors were very good, however, I did make some changes. I used butter instead of olive oil to saute the onions and garlic, I used vidalia onions and doubled the garlic. I also drained and rinsed the kidney beans and added a can of Rotel tomatoes like another reviewer suggested. I also used frozen corn instead of the canned and cut the spices in half, omitting the cayenne pepper. I garnished with cilantro and served over mashed potatoes for something different. Tonight, I will use the leftovers to make Quesadillas. I think with these tweaks, it was pretty darn tasty. Sometimes you just have to make a recipe to suit your own tastes. This was a great recipe that was fast and easy, you could use what you have on hand which is nice.

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Melissa H

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

Living In: Carlsbad, New Mexico, USA

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Peach Cobbler III

Reviewed: May 24, 2009

I've been making this recipe for years. I got it out of one of my Mom's favorite church cookbooks. You know what they say, the best foods come from church socials. I always double my recipe because everyone loves it so much. I also add 1/8 teaspoon nutmeg, 2-3 tablespoons butter, and 2 teaspoons of vanilla. Then I heat it on the stove to a boiling point before spooning the peaches over the dough and adding the juice over the top. I also feel that the amount of juice is too much as everything boiled over in the oven. I would reduce the liquid to whatever suits the pan size. With Vanilla Ice Cream on top and the cobbler still warm, it's Sinful.

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Reviewer:

MWGranny53

Cooking Level: Intermediate

Home Town: Carlsbad, New Mexico, USA

Living In: Mineral Wells, Texas, USA

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Ratatouille

Reviewed: May 22, 2009

This is awesome! I made the recipe basically as it is written, except that I left out the mushrooms (my husband hates them) and added some yellow summer squash. I also probably used less cheese than the recipe actually calls for; I just grated the cheese over the pan as I layered the veggies in. I would say that this recipe also makes more than 4 servings, probably closer to 8. The leftovers are just as good as the first time around, I made this dish yesterday for dinner and wrapped it up in a tortilla with some Italian dressing for lunch today and it was wonderful!

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nmcowgirl

Cooking Level: Intermediate

Home Town: Carlsbad, New Mexico, USA

Living In: Hagerman, New Mexico, USA

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Fruit Dip II

Reviewed: May 19, 2009

This was yummy! I folded in the whipped cram like some of the other reviewers did, I also used reduced fat cream cheese, next time though, I'll try using a non-dairy whipped topping instead of the whipped cream to save on some fat and calories. Thanks for the recipe!

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Melissa H

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

Living In: Carlsbad, New Mexico, USA

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Sweet, Sticky and Spicy Chicken

Reviewed: Apr. 15, 2009

Just tried this recipe and have to say it turned out very good. Kids loved it too. Took others advice and dredged before browning . Will make again .

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karina

Cooking Level: Intermediate

Home Town: Carlsbad, New Mexico, USA

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Holiday Burritos

Reviewed: Feb. 20, 2009

Living in NM, I had to try this recipe. They are wonderful anytime, not just for the holidays. I have made these a few times for a quick and easy dinner on a weeknight. Thank you for sharing.

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Melissa H

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

Living In: Carlsbad, New Mexico, USA

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Best Breakfast Cookie

Reviewed: Feb. 20, 2009

These are great! when I was first mixing up the batter, they were very dense and dry looking, I did add a bit more liquid(I used Fat Free half and half instead of the water) I also used baby food prune puree, I added a dried fruit berry mix and some mini chocolate chips. before putting them in the oven, I sprinkled a bit of raw sugar over the top. they are a filling, portable meal in themselves. A healthier alternative for a sweet tooth! can't wait to try other variations. Thank you!

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Melissa H

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

Living In: Carlsbad, New Mexico, USA

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Grandmother's Buttermilk Cornbread

Reviewed: Jan. 19, 2009

Very yummy just the way it is! I made this to accompany some three bean chilli and it was great. I like the sweet flavor,thanks!

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Reviewer:

Melissa H

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

Living In: Carlsbad, New Mexico, USA

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Raw Hummus

Reviewed: Jan. 9, 2009

I thought this was a wonderful recipe, I followed it as written except I used a sprouting seed combo of Adzuki bean, garbanzo, Mung bean, and snow pea. I did have to modify how much water to add, like 2-3 TBS instead of the 1 cup called for, but very tasty and wonderful on flatbread and crackers. It is a healthy tasty snack. try it!

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Melissa H

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

Living In: Carlsbad, New Mexico, USA

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Quick and Easy Cheese Bread

Reviewed: Dec. 16, 2008

tried this bread twice , using two variations by adding different ingredients . both times came out pretty good . will continue to use as a base bread . like that its quick and easy.

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Reviewer:

karina

Cooking Level: Intermediate

Home Town: Carlsbad, New Mexico, USA

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Jacky's Fruit and Yogurt Muffins

Reviewed: Jul. 15, 2008

The addition of yogurt makes these muffins so moist! Following the other reviewers, I cut down on the sugar, and they tasted just fine. The only problem I have with these muffins is aesthetic-- they come out looking really blue from the blueberries.

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Reviewer:

Anne B.

Cooking Level: Intermediate

Home Town: Carlsbad, New Mexico, USA

Living In: Austin, Texas, USA

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Whole Wheat Bread II

Reviewed: Jul. 15, 2008

This is a pretty good recipe. I just had one improvement-- I added 4 tablespoons vital wheat gluten (purchased at a food co-op). This made the bread a lot less crumbly. Also, if you let the bread rise longer, it will be lighter and fluffier.

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Reviewer:

Anne B.

Cooking Level: Intermediate

Home Town: Carlsbad, New Mexico, USA

Living In: Austin, Texas, USA

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Best Lactose Free Blueberry Muffins

Reviewed: Jul. 15, 2008

These turned out really well. The tip to coat the blueberries in flour really worked. I had less blue tinting in the muffins, and they ended up being really tasty and moist.

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Reviewer:

Anne B.

Cooking Level: Intermediate

Home Town: Carlsbad, New Mexico, USA

Living In: Austin, Texas, USA

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Banana Pancakes I

Reviewed: Jul. 15, 2008

I loved this recipe. I pureed the bananas and wet ingredients before combining with the dry ingredients because I don't like banana lumps in my pancakes. They turned out great-- my husband kept stealing them as I was cooking them!

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Reviewer:

Anne B.

Cooking Level: Intermediate

Home Town: Carlsbad, New Mexico, USA

Living In: Austin, Texas, USA

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Whipped Cream Cream Cheese Frosting

Reviewed: May 20, 2008

This was a great cream cheese frosting! I did use 1 cup of cream and ultrafine sugar, and it turned out fab, I used it to frost some the bananna bars recipe I got also from this site.wonderful and light, give it a try!

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Melissa H

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

Living In: Carlsbad, New Mexico, USA

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Homemade Creme Liqueur

Reviewed: May 20, 2008

This was so wonderfully simple and tasty! we have access to fresh eggs so we used those, I used amaretto liquer instead of the coffee since that what i happened to have on hand, I think I will use a bit less amaretto since 1 cup made it quite strong, maybe the coffee liquer is not so strong, serve it up in a frosty glass and it's amazing!

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Reviewer:

Melissa H

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

Living In: Carlsbad, New Mexico, USA

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Easy Lasagna I

Reviewed: Jan. 17, 2008

This is a great recipe, however I always cook the Lasana noodles on the stove according to directions to insure they are all done. It also cuts baking time in half. I always use Prego sauce and add some blush wine instead of water.

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Reviewer:

MWGranny53

Cooking Level: Intermediate

Home Town: Carlsbad, New Mexico, USA

Living In: Mineral Wells, Texas, USA

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To Die For Blueberry Muffins

Reviewed: Jan. 10, 2008

This is a great recipe. I needed something quick to make in the evening for breakfast the next day, and these fit the bill. I don't see how anyone could complain that they aren't sweet, I made them with strawberries since I didn't have any blueberries in the house, and didn't even make the topping and they were perfect. I suspect, like the other reviewer, that if you think they aren't sweet enough the quality of your fruit is to blame. Also, the batter held even the large strawberry chunks I used very well and they didn't sink at all. I didn't use paper liners and they came out of my silicone pan just fine. Overall, this is an excelent recipe. It will be my standard fruit muffin recipe from now on. I plan to make the original version with the topping and blueberries very soon.

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Reviewer:

nmcowgirl

Cooking Level: Intermediate

Home Town: Carlsbad, New Mexico, USA

Living In: Hagerman, New Mexico, USA

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Butter Rich Spritz Butter Cookies

Reviewed: Nov. 28, 2007

Great flavor! I used a 1/4 c. extra butter like some reviewers suggested and I did not have a problem with running the dough through my press at all. The cookies are what the name says, nice and buttery. Hightly recomended!Thank you!

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