Hot Pizza Dip

Reviewed: Nov. 29, 2009

I made this last night to take to a potluck this afternoon, but they canceled the potluck so there are just the 2 of us to eat the whole thing! We put some in a bowl and heated it in the microwave, and I don't think we'll have a problem finishing the whole dish in the next few days. This recipe is really good, better than expected. I used the whole jar of Ragu pizza sauce which was half a cup more than the recipe said, but it turned out great! I'll make this again for sure, thanks!

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Shiloh

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

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Outrageous Warm Chicken Nacho Dip

Reviewed: Nov. 28, 2009

I used left over turkey and the kids loved it. A little spicy for the husband but he said he would eat it again. I recommend this for an easy dinner instead of eating out!

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SNTWODOG

Cooking Level: Beginning

Living In: Fairbanks, Alaska, USA

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No Knead Refrigerator Rolls

Reviewed: Nov. 28, 2009

I made these rolls this year for Thanksgiving, and boy am I GLAD I did! The first batch I made, I cut in half made on a Tuesday and baked on Saturday. Everyday about 2-5 times during the day I would punch down, turn over in the bowl, and cover with a damp towel. THEY TURNED OUT AWESOME! I must also note I mixed in my Kitchen Aide mixer for about two minutes after adding all the dough. I took the dough out about an hour before baking. After 30-45 minutes of coming to room temperature, I divided and put into a muffin pan. Baked and I have never tasted a better dinner roll. These are so easy! Thank you so much for submitting this recipe!

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RMCANULTY

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

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Gourmet Sweet Potato Classic

Reviewed: Nov. 26, 2009

This recipe is a winner! I try a different sweet potato recipe every year and I don't feel the need to ever try another. I peeled the potatoes and cut them into chunks then boiled rather than baking them, and somehow I ended up with only 4 sweet potatoes but I used the full amount of all the ingredients. I left out the pecans and made this the night before, then baked it before serving. My fiance loved it too and didn't even add marshmallows to his. Great!

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Shiloh

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

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J.P.'s Big Daddy Biscuits

Reviewed: Nov. 22, 2009

I've had this recipe in my recipe box for several years now and decided to make it tonight when I needed a bread to go with our roasted turkey legs and carrots. I substituted butter for the shortening and accidentally added a little too much milk. I was afraid I would overwork the dough if I added more flour, so I just greased my hands and formed them into circles, then baked them in a round cake pan. No kneading. I brushed them with butter before and after baking them. The result? My fiance took one bite and said they were the best biscuits he'd ever had. I'm giving up Alton Brown's recipe and will be using this one from now on! They're tender, flavorful, tall, everything you could want in a biscuit.

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Shiloh

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

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Dreamy Apple Butter Pumpkin Pie

Reviewed: Nov. 21, 2009

I think the reviewer below me (Honey) is confused. It looks like she baked the pie. While I agree that the instructions are written a little oddly (it should say to bake the pie crust and let it cool at the beginning of the recipe rather than specifying that the crust should already be cooked later on), it's clear that this recipe is for a refrigerator pie. If anything, I'd think the Cool Whip would tip you off. No wonder your pie didn't set up!

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Shiloh

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

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French Breakfast Muffins

Reviewed: Nov. 15, 2009

I'll definitely make this recipe again! I substituted cinnamon for the nutmeg (didn't have any nutmeg), a little bit of vanilla, and used 3/4 cup sugar because I actually intended to use the recipe for cupcakes. I got 9 nice sized muffins/cupcakes from the recipe. We tried them both with vanilla frosting ("cupcake style") and with the butter and cinnamon sugar ("muffin style") and loved them both ways. I would consider adding raisins or blueberries or something to make different kinds of muffins, but the base recipe is really delicious! Oh and we've named them Mupcakes because they're kind of muffins and kind of cupcakes.

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Shiloh

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

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Pumpkin Ginger Cupcakes

Reviewed: Oct. 25, 2009

I accidentally screwed up and added the eggs all at once, and the pumpkin all at once. Because of that, the mixture had tons of tiny flecks of butter-sugar. It ended up being fine once I added the dry ingredients, but I'd suggest following the recipe! I left out the crystallized ginger and allspice because I don't like it, and used 1 1/4 teaspoon ground ginger. I baked this in a bundt pan for about 45 minutes, then frosted it with tinted cream cheese frosting to look like a pumpkin- covered an ice cream cone in green frosting for the stem. The cake turned out really, really well- so moist and with great flavor. Someone else at the potluck had pumpkin spice cake with cream cheese frosting and it got ignored in favor of my cake! My fiance said it's the first pumpkin thing he's liked. I'll make it again next year :o)

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Shiloh

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

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Green Punch

Reviewed: Oct. 25, 2009

I told our guests that this was Melted Witch! I halved the recipe and used a full 12 ounce can of pineapple juice concentrate instead of the prepared pineapple juice. Because of the extra pineapple concentrate, I left out the sugar and ended up adding about 2 cups extra ginger ale. We all really liked this punch and I plan to make it again, but will probably make it with the amount of pineapple juice in the recipe, still leaving out the sugar. And like some others said, straining the pineapple juice through a fine mesh strainer and using pulp free OJ is important if you want a smooth texture.

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Shiloh

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

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Triple-Cheese Macaroni

Reviewed: Oct. 25, 2009

I made this for a Halloween themed potluck today. To make it "scary", I cut slices of white cheddar into an eye shape and put a slice of pepperoni and a slice of olive on each piece of cheese to make eyeballs. It turned out really cute! As for the recipe, I used half of the mustard per the other reviews, but my fiance still thought it tasted too mustardy. The texture was a little bit scrambled eggy, which a friend of ours didn't like, but it didn't bother me. Oh and I had no problem with it being soupy. All in all, we enjoyed the recipe, but I don't know if I'll make it again. The quest for a perfect baked mac and cheese continues!

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Shiloh

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

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Scrambled Potatoes

Reviewed: Oct. 15, 2009

I used different amounts of all the ingredients (didn't measure anything) and frozen shredded potatoes. If you don't want to dirty another dish, you can just crack the eggs right over the potatoes, add seasoned salt, and mix it in. I thought this was really yummy and we put it in tortillas. Taco sauce, tomatoes, salsa, sour cream, green onions and other burrito toppings would be good to add too.

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Shiloh

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

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Low Fat Turkey Burgers

Reviewed: Oct. 13, 2009

I have to say, I was skeptical making this for my family (I will try just about anything for myself). I added about 1/3 cup red bell pepper chopped finely and 1/2 cup onion. I only added 1 buillon cube crushed. THIS WAS GREAT! My picky husband loved it and my 10 year old wanted more! I have to say, next time I will double the recipe as 20 oz of ground turkey only made 4 burgers. THANKS Rich!

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RMCANULTY

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

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Honey Corn Bread

Reviewed: Oct. 13, 2009

very good! did not add the vanilla, added all whole wheat flour, and i added polenta to the corn meal.....made it have more texture! excellent recipe!

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CAPELZER

Cooking Level: Expert

Living In: Fairbanks, Alaska, USA

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Super-Delicious Zuppa Toscana

Reviewed: Oct. 10, 2009

My DH and I really liked this recipe,kids not so much(what else is new?????) I did not have bacon and I used a package of chicken sausage.I only used two potatoes as that was all I had but I think I will still not use as many as the recipe calls for the next time I make it,I did want more potato but I think six would be too much for me.I also want to try kale next time too.This will definetly go into my rotation.

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nookfan

Cooking Level: Intermediate

Home Town: Mansfield, Ohio, USA

Living In: Fairbanks, Alaska, USA

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Rolled Dumplings

Reviewed: Sep. 26, 2009

These are the perfect dumplings! If you roll them out as thin as the recipe says (1/8 of an inch), they're wonderfully soft and flexible and a tiny bit chewy, but in a good way. I've tried many dumpling recipes over the years and this is by far the best. I've made this recipe several times, it's definitely a keeper. I think the difference is that this recipe has baking powder in it. Chicken and dumplings (I use my own recipe for the stew part) made with this recipe is probably our favorite meal and it's always special. One last thing, a little bit of poultry seasoning is a nice addition to the dumplings.

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Shiloh

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

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Maple Bacon Pancake

Reviewed: Sep. 25, 2009

This pancake is so good! I'd been wanting to make it for months and finally did today. I only had shredded Mexican-style cheese blend, so I chose to put it all on top rather than inside. I was afraid the cheesy flavor would get lost since it's grated so finely and is pretty mild to begin with. Also, I used another reviewer's suggestion for baking mix substitute, but added about 2 tablespoons oil to make up for the oil in the cheese. Left everything else the same. Next time I actually will add more syrup to the batter so it will have more maple flavor and be sweeter. It really is great just how it is though- the pancake turned out so soft and moist and had excellent flavor. Next time I'm going to make it how the recipe says with cheese (possibly cubed) in the batter and a bit more maple syrup. Thanks for the great recipe!

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Shiloh

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

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Baked Asparagus with Balsamic Butter Sauce

Reviewed: Sep. 23, 2009

I decided to try using mushrooms and zucchini in addition to the asparagus. I tossed all the veggies in olive oil with kosher salt and pepper, then roasted the mushrooms and zukes for 15 minutes before adding the asparagus. Because I had more veggies, I doubled the sauce, swapping the amounts of vinegar and soy sauce and browning the butter first. Even though I subbed half the butter for light margarine (which I added with the vinegar and soy sauce), the sauce turned out AMAZING. We could hardly believe how good it was! We loved it on both the veggies (the mushrooms and zucchini were a great addition) and steamed rice. This recipe is a keeper for sure.

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Shiloh

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

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Red Garlic Mashed Potatoes

Reviewed: Sep. 22, 2009

I used Lawry's Seasoning Salt instead of any other steak seasoning and it was AMAZING!

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dwalker08

Cooking Level: Beginning

Home Town: Holy Cross, Alaska, USA

Living In: Fairbanks, Alaska, USA

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Nicoise-Style Tuna Salad With White Beans & Olives

Reviewed: Sep. 16, 2009

Delicious! I used chopped cucumber instead of green beans, left out the onions, and used more lemon juice/less olive oil. It was really good! Next time I'm going to add tomatoes and another can of beans. I love salade nicoise but it takes so long to make so this recipe is great.

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Shiloh

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

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Cajun Pasta Fresca

Reviewed: Sep. 16, 2009

This was delicious! I added the Cajun seasoning to taste and didn't use salt, used more garlic and added 2 chopped chicken breasts that I had in the freezer, they had been marinated in the Smokey Tequila Marinade recipe then grilled. I didn't use the mozzarella. Next time I'm going to sprinkle the cheese on top because it kind of disappeared into the sauce. The fresh tomatoes were so much better than canned. Also, I think it's important to add something- chicken, broccoli, spinach, mushrooms, even tofu- to make the dish a bit more substantial. All in all, we really enjoyed this and will make it again!

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Shiloh

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

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