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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.

Banana Crumb Muffins

Reviewed: Feb. 6, 2008
DELISHIOUS! The topping is what makes these really yummy! I used 1/3 cup oil instead of the butter and added a teaspoon Vanilla and about a cup of glazed walnuts to the batter. Otherwise followed the recipe as stated. They smell amazing while baking. I got 12 muffins from the batter and it took about and extra 8 minutes to bake until mine were done. Will be making these often! Great way to use up those overripe bananas in the cupboard that no one is going to eat anyways!
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Photo by Barbi

Cooking Level: Intermediate

Home Town: Sacramento, California, USA
Living In: Folsom, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.15 star rating.

Amazing Pork Tenderloin in the Slow Cooker

Reviewed: Jan. 4, 2008
This couldn't be any easier to put together, took all of 5 minutes the night before! I put the crockpot insert in the fridge overnight which I think allowed the flavors of the sauce to permeate the meat and infuse it with a more intense flavor. I followed the recipe exactly as written except that it cooked longer than the recipe stated. The meat was very tender and we were able to break it up with a fork; no knife needed. I served with homemade mashed potatoes and corn with the gravy on the side which we poured over the potatoes and meat. My husband and son both thought it was very tasty. I will be making this again when Pork Tenderloins go on sale at the grocery store. Nice, easy, hot comforting food for a cold winter's night! Thanks for an easy, tasty pork recipe!
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Photo by Barbi

Cooking Level: Intermediate

Home Town: Sacramento, California, USA
Living In: Folsom, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.

Sausage Brunch Casserole

Reviewed: Jan. 2, 2008
I made two casseroles New Year's Morning to cure everyone's hang-overs. One I made exactly as the recipe states and the second one I made with diced ham, green onions and Jack cheese. The sausage version is ALWAYS a huge hit! Suprisingly the ham and cheese casserole was just as delicious if not better!!! Next time I make this casserole I think I'll try it with swiss cheese, cooked crumbled bacon, and then top it with some thinly sliced tomatoes, I'm thinking a kinda BLT version. Maybe sprinkle a little Parmesan cheese on top? The variations on this could be endless...sauteed Mushrooms with smoked Gouda? How about diced Red Bell Pepper with Ham and a creamy Havarti cheese? YUM-YUM-YUM!!!
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Photo by Barbi

Cooking Level: Intermediate

Home Town: Sacramento, California, USA
Living In: Folsom, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.

Jalapeno Popper Spread

Reviewed: Jan. 2, 2008
I used a whole 4 oz. can of diced Green Chilis and an whole 4 oz. can of Diced Jalapeno peppers. The recipe only calls for 2 oz. of Jalapeno peppers but I didn't want to waste the other 1/2 of the can so I dumped in the entire can. Boy did it turn out spicy! YUM, we love spicy! Served it with cubed Sour Dough French Bread and Corn Chips. It was a big hit for New Years Eve! I'm thnking of spreading the left overs on french bread slices and broiling them till browned and bubbly. Served up with a bowl of Tomato Soup for dinner it should keep us toasty warm on the inside while the winter storms rage outside. Quick and easy dinner on a weeknight and a great way to use up the leftovers!
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Photo by Barbi

Cooking Level: Intermediate

Home Town: Sacramento, California, USA
Living In: Folsom, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.

Pepperoni Bread

Reviewed: Jan. 2, 2008
I goofed and used crescent rolls instead of the bread dough. The filling popped the seams while I was rolling it up, even though I tried to seal them, so I had to use a second package of crescent rolls. It turned out rather doughy, probably my fault. It was an OK recipe, nothing spectacular.
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Photo by Barbi

Cooking Level: Intermediate

Home Town: Sacramento, California, USA
Living In: Folsom, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.

Orange Cake

Reviewed: Dec. 17, 2007
OUTSTANDING!!!! I made this just as listed except I splurged and bought Orange extract to use instead of Vanilla extract. I had a little trouble with the glaze, it just ran off the sides of the cake instead of soaking in, so I put the cake back in the bundt pan and pored the glaze on the cake, let it soak up the glaze then turned it out on a fancy cake plate. It wasn't fancy enough for my 3 year old (no sprinkles) but my 14 year old, my husband and I loved it!!! It is very moist and the glaze gives this cake a crunch along the outer edges that is to die for! I saw orange cake mix at the store and might give that a try next time to see if that might be a yummier alternative but this cake is so good just the way it is that it will be hard to improve upon! I will be making this cake often!!!
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Photo by Barbi

Cooking Level: Intermediate

Home Town: Sacramento, California, USA
Living In: Folsom, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.

Pollo Fajitas

Reviewed: Dec. 7, 2007
This recipe was amazing. My boyfriend and I were full, but then had to go back to get one more! I made it with chicken and thin-sliced tri-tip and added the lemon juice and a little vegetable oil to the marinade. We used red and green bell peppers. The meat was so flavorful and the veggies really absorbed the flavor while cooking. All we topped it with was a hot southwest style salsa and it didn't need anything else!
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Photo by caligrlelle

Cooking Level: Intermediate

Home Town: Folsom, California, USA
Living In: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.

Asian Beef with Snow Peas

Reviewed: Dec. 3, 2007
My boyfriend and I both loved it! We didn't have rice wine so had to do without. We also added water chestnuts, red bell peppers and baby corn. Without the extra veggies it would've been bland. We served it over brown rice and made even better leftovers.
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Photo by caligrlelle

Cooking Level: Intermediate

Home Town: Folsom, California, USA
Living In: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Photo by caligrlelle

Easy Chicken Satay

Reviewed: Dec. 3, 2007
This recipe was fantastic. The sauce was very thick like peanut butter, but I loved it that way. I did not alter this recipe when making it.
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Photo by caligrlelle

Cooking Level: Intermediate

Home Town: Folsom, California, USA
Living In: Los Angeles, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.

Absolute Mexican Cornbread

Reviewed: Dec. 3, 2007
I'm used to the corn bread muffin mix that is .39 cents a box, takes all of 5 minutes of work to prepare and are quite tasty. This recipe required much more work and it was tasty but I don't know if it was worth all the extra effort. Maybe next time I'll use the hot chili's instead of the mild for some more kick! Overall it was yummy.
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Photo by Barbi

Cooking Level: Intermediate

Home Town: Sacramento, California, USA
Living In: Folsom, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.21 star rating.

Easy Cheesy Chicken I

Reviewed: Oct. 29, 2007
My husband LOVED this. I just thought it was OK. I did like how easy it was to prepare. I only used one cn of Cream of Chicken soup and one can of Cheddar Cheese soup, and I did add 8 oz of Velveeta to the mix to make it even cheesier, we're a bunch of cheese addicts. Served over rice.
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Photo by Barbi

Cooking Level: Intermediate

Home Town: Sacramento, California, USA
Living In: Folsom, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.

Cheesy Wild Rice

Reviewed: Oct. 26, 2007
My 14 year old LOVES this soup. My husband and I enjoy it too, but for me the best thing about this recipe is how incredibly easy it is to prepare and the fact that it is one of what I call my "Pantry Dinners". I always have these ingredients on hand so when it gets to the end of the week and I haven't had a chance to go grocery shopping I can whip this dinner out and everyone is happy.
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Photo by Barbi

Cooking Level: Intermediate

Home Town: Sacramento, California, USA
Living In: Folsom, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.

Slow Cooker Chicken and Dumplings

Reviewed: Oct. 24, 2007
My guys gobbled this one up! I made a few changes. Used 1 can Cream of Chicken and 1 can Cream of Celery. I added 1/2 a can of Chicken Broth, pinch of salt, pepper and paprika and added 2 cups frozen mixed vegetables. I shredded the chicken after it had cooked on low all day and then cut up the biscuits and placed them on top, turned the crock pot on high and cooked for another 45-50 minutes. Perfection! The biscuits puffed up nicely and were cooked through. Will definitely be making this one again!!! Might add a can of sliced mushrooms to the mix next time, just because I love mushrooms! YUM-YUM!
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Photo by Barbi

Cooking Level: Intermediate

Home Town: Sacramento, California, USA
Living In: Folsom, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.

Easy Slow Cooker French Dip

Reviewed: Oct. 22, 2007
I used the leftovers to make a Beefy French Onion Soup last night. I added a can of condensed French Onion soup to the broth and re-heated on the stovetop. I skimmed of the layer of fat that had collected on the top before heating. While the soup heated I placed a slice of French bread in the bowls ladled the heated soup over the top then topped with slices of Munster cheese. I placed the bowls under the broiler until the cheese was bubbly and browned along the edges. My son thought it was just OK but my husband and I loved it! He says that I'm very sneaky using leftovers, but he did like what I transformed the French Dip sandwiches into. So the nice thing is that I got two totatlly different meals out of one recipe. Gotta love that.
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Photo by Barbi

Cooking Level: Intermediate

Home Town: Sacramento, California, USA
Living In: Folsom, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.

Baked Potato Soup V

Reviewed: Oct. 22, 2007
I had a little trouble with this recipe. The baked mashed potatoes were a big clump and I was having trouble breaking them up in the pot with a whisk when I added it to the butter, flour, milk mixture, so I used my immersion blender to puree the soup. It got really, really thick. Too thick really for soup, and we like thick creamy soups. I also added a small block of cubed Velveeta to the soup when I added the sour cream to make it cheesier. I think next time I'll skip the flour. I think the pureed potatoes will thicken the soup just fine. VERY rich and VERY filling! I baked the leftovers in a casserole dish, topped with shredded cheddar cheese, crumbled bacon and green onions and served as a side dish the next night. Awesome as a casserole! Tasted just like twice baked potatoes with out the skins. My 14 year old gave it two thumbs up.
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Photo by Barbi

Cooking Level: Intermediate

Home Town: Sacramento, California, USA
Living In: Folsom, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.

Pumpkin Spice Bread

Reviewed: Oct. 19, 2007
This bread smells AMAZING while it's baking! I made the following changes, used 2 cups white sugar, 1 cup brown sugar, used applesauce instead of oil, added a teaspoon of vanilla and used 1/2 cup orange juice instead of water. I baked it in a bundt pan since I only have 1 loaf pan. It took 90 minutes to bake. It smelled so good we could hardly wait for it to finish baking. I let it cool about 10 minutes before removing from the pan and then sprinkled the top with a little cinnamon & sugar. We cut into it immediately while it was still steaming. YUM-YUM-YUM! This recipe makes a very dense cake so if you're looking for something that is light and fluffy this isn't it. My son suggested whipped cream would be really good with this and I agree. Next time I'll serve with a dollup of freshly whipped cream.
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Photo by Barbi

Cooking Level: Intermediate

Home Town: Sacramento, California, USA
Living In: Folsom, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.

Slow Cooker Split Pea Sausage Soup

Reviewed: Oct. 17, 2007
I've made this soup a couple of times. The first time with sausage and the second time with ham. We definitely prefer this with the ham! The sausage wasn't bad just not what I am used to in a split pea soup. I use an immersion blender to puree the soup so that the soup gets nice and thick, which is how we prefer it. The soup looks runny with the diced veggies floating in the broth at the end of the cooking time so instead of adding flour or cornstarch to the pot I puree it to the thickness we like. This is wonderful on a cold winter night with hot crusty french bread and butter, plus it's a yummy way to use up leftover ham.
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Photo by Barbi

Cooking Level: Intermediate

Home Town: Sacramento, California, USA
Living In: Folsom, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.

Waldorf Salad II

Reviewed: Oct. 16, 2007
Skip the sugar, you don't need it. The apples and grapes along with the glazed walnuts I used gave it plenty of sweetness. I added a can of chicken meat to the sliced grapes, apples, celery, glazed walnuts and a good squeeze of lemon juice with the mayo. Skipped using the raisins and made a sandwich out of it on whole wheat bread. YUM-YUM-YUM!!! Will be making this Chicken Waldorf salad often!
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Photo by Barbi

Cooking Level: Intermediate

Home Town: Sacramento, California, USA
Living In: Folsom, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.

Cheesy Breads

Reviewed: Oct. 16, 2007
These are TERRIFIC with a nice hot cup of Tomato soup on a cold winter evening! YUM!
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Photo by Barbi

Cooking Level: Intermediate

Home Town: Sacramento, California, USA
Living In: Folsom, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.

Pepperoncini Beef

Reviewed: Sep. 26, 2007
I make these sandwiches almost everytime tri-tips go on sale at the grocery store! Chunk up the roast, mince some garlic, pour in a big jar of sliced Pepperoncini and cook all day. What could be any easier than that! THis is a top 5 favorite at our house! Try it on toasted sour dough rolls with melted jack cheese and sauted sliced mushrooms!!! YUM, to die for!!!!!!
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Photo by Barbi

Cooking Level: Intermediate

Home Town: Sacramento, California, USA
Living In: Folsom, California, USA

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