Zucchini Chocolate Cake

Reviewed: Oct. 5, 2009

I don't know if something was wrong with my oven, but the cake had to cook for about 55 min. before it was done. The center jiggled at 35 minutes. I was disappointed because it wasn't as moist as others had experienced. I put some pieces in plastic ziplock baggies in the refrigerator and it helped with the moisture content, but I'm still not making this again.

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LOOKINGGOOD

Cooking Level: Intermediate

Home Town: Glendale, California, USA

Living In: Fresno, California, USA

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Quick Fudge Icing

Reviewed: Sep. 24, 2009

Thank you! Didnt have powdered sugar and had a cake in the oven! Wasnt gainy at all.

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wifeunit17

Cooking Level: Intermediate

Home Town: Ukiah, California, USA

Living In: Fresno, California, USA

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Slow Cooker Buffalo Chicken Sandwiches

Reviewed: Sep. 23, 2009

YUM! I made these just slightly different than the recipe. I added all of the hot sauce to the chicken to cook and none at the end and I didn't add any butter. I also added a slice of cheddar cheese to these. So good! I ate my sandwich with bleu cheese and my husband ate his with ranch. He said it's a keeper and I agree!

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Tracy2303

Cooking Level: Intermediate

Home Town: Raisin City, California, USA

Living In: Fresno, California, USA

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Carrot Cake III

Reviewed: Sep. 23, 2009

the cake was absolutely wonderful! but the frosting was a bit to sweet.

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oyuki

Cooking Level: Intermediate

Home Town: Fresno, California, USA

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Coquito II

Reviewed: Sep. 21, 2009

I have already submitted a review with my ideas. but I dont know why i did not submit a star rating. I LOVE THIS recipe and make it every year!

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Mama Baker

Cooking Level: Expert

Home Town: Fresno, California, USA

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Sour Cream Noodle Bake

Reviewed: Sep. 20, 2009

I made this with low-fat cottage cheese, ground turkey, omitted the butter, regular cheddar cheese and whole wheat egg noodles. It turned out pretty good and was easy to make. My husband even liked it, so that's really saying something because he is picky sometimes.

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Tracy2303

Cooking Level: Intermediate

Home Town: Raisin City, California, USA

Living In: Fresno, California, USA

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Cream Cheese Squares

Reviewed: Sep. 14, 2009

These were confusing to me. Tasted more like a breakfast item or something but was too sweet. I didn't care much for the grainy texture on top from the sugar. Might try it again and add some flour and nuts to the topping. Serve it with some fruit on top as a breakfast pastry type item??? I was on the fence with this one.

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PAINTNMYNAILS

Cooking Level: Expert

Home Town: Fresno, California, USA

Living In: Santa Rosa, California, USA

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Molten Chocolate Cakes With Sugar-Coated Raspberries

Reviewed: Sep. 8, 2009

OMG, so good they are evil! I cooked mine in brule cups. Don't have giant muffin tins. I brushed each one with butter and rolled some sugar around in them. Made a nice carmelized crunchiness. Not sure if that is a word.Dang these were just sinful.

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PAINTNMYNAILS

Cooking Level: Expert

Home Town: Fresno, California, USA

Living In: Santa Rosa, California, USA

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To Die For Blueberry Muffins

Reviewed: Sep. 8, 2009

These muffins have great flavor. The only thing I did not enjoy with this recipe was that the oil seemed to puddle at the bottom of the muffins. Kind of grossed me out but the taste was super good. I made these a second time and reduced the vegtable oil to 1/4 cup and the greasy bottoms were gone. The muffins also baked up nicer and were not flat looking.I also reduced the amount of flour (2 TBSP)in the crumb topping and replaced it with oatmeal. I think the next time I will also reduced the sugar in the muffins as well like others have suggested. They are a little too sweet. Without any changes these muffins are great. I just like to tweak things to make them a little more calorie and health friendly.

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PAINTNMYNAILS

Cooking Level: Expert

Home Town: Fresno, California, USA

Living In: Santa Rosa, California, USA

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Simple Scones

Reviewed: Sep. 7, 2009

I love this recipe. It's easy, good, and you can change the ingredients sooooo easy and it's still good. I've added diff dried fruits and spices. Also very moist with great texture. I make them savory and sweet. My family loves'em

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NANCY1946

Cooking Level: Expert

Home Town: Fresno, California, USA

Living In: Sherwood, Arkansas, USA

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Soft Sugar Cookies III

Reviewed: Sep. 7, 2009

There are at least 17 reviews on here and most of them reference that these are soft cake-like cookies. The TITLE of the cookie is "Soft . . . " So why ae people still complaining about soft cake-like cookjies in their reviews??? For goodness sake, people, what are the reviews for if not to warn you away from things you're probably not going to like? (Of course there's other reasons to read the reviews too.) Anyway, I thought these were really good - soft as I expected and wanted. Not bursting with lots of flavor but I know that too from the reviews - and that's what I was looking for. Good cookies that were perfect with the spicy peaches that went with them!

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suz

Home Town: Hot Springs, Arkansas, USA

Living In: Fresno, California, USA

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Pan Seared Scallops with Pepper and Onions in Anchovy Oil

Reviewed: Sep. 4, 2009

We loved this dish. I also cooked the vegies first. It is very important not to over cook the scallops. They only need to be seared 3 to 4 minutes. Lovely flavors in he recipe. Thanks so much for sharing.

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PAINTNMYNAILS

Cooking Level: Expert

Home Town: Fresno, California, USA

Living In: Santa Rosa, California, USA

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Crusty French Bread

Reviewed: Sep. 2, 2009

Not sure what may have happened but my bread took over 24 hours to finally rise. Which is interesting considering it was over 100 degrees here. I eventually placed the dough outside to get it to rise. It was salty when I finally made the bread.

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Kmajors

Cooking Level: Intermediate

Living In: Fresno, California, USA

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Snickerdoodle Chex® Mix

Reviewed: Aug. 31, 2009

This was very easy to make and everyone in the family loved it. Great recipe.

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Kmajors

Cooking Level: Intermediate

Living In: Fresno, California, USA

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Oatmeal Cookie Mix

Reviewed: Aug. 27, 2009

These cookies are very tasty and so helpful to have on hand when company comes over or you just need a sweet treat. I blended the oats (in a blender or food processor) just because I prefer a softer texture rather than a heartier oaty texture. I only got 9 cookies per batch using my cookie scoop, but that's just perfect for our little household!

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Em

Cooking Level: Intermediate

Home Town: Fresno, California, USA

Living In: Hume, California, USA

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Yummy No-Bake Cinnamon Rolls for Kids

Reviewed: Aug. 20, 2009

I made these for my little sister, and she already wants more! They are great easy snacks to pack in her lunch this year! And it is so creative!

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Devyn

Cooking Level: Intermediate

Home Town: Fresno, California, USA

Living In: Bakersfield, California, USA

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Blueberry Muffins II

Reviewed: Aug. 20, 2009

i dont eat blueberries myself, but when i made these my family loved them! My dad said they were greta and very moist, he wants more! FUnny story actually i had never made muffins before, and we thought the consistency would be more like cake batter, but it wasnt, they were great!

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Devyn

Cooking Level: Intermediate

Home Town: Fresno, California, USA

Living In: Bakersfield, California, USA

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Easy Peach Crisp I

Reviewed: Aug. 18, 2009

This is a really great recipe, but the results were too sweet. When I tried this recipe again, I used peaches in extra light syrup and instead of 1 cup of sugar, used 1/4 cup of natural sugar altogether. I actually used the cinnamon swirl cake mix and after softening 3/4 of a stick of butter, combined the two before sprinkling on top. I found the pats of butter made it difficult for the juices to bubble up from the bottom. All in all though, this is a very good and simple recipe that everyone in my family loved.

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Haileybear

Cooking Level: Intermediate

Home Town: Fresno, California, USA

Living In: Oakhurst, California, USA

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Melt-In-Your-Mouth Meat Loaf

Reviewed: Aug. 18, 2009

I made this using ground Turkey. In light of the people complaining about not being much flavor in the meat, I increased the spices. In addition to the sage, I added an equal amount of Herbs de Provence. I was really happy with the flavor. A couple observations: The sauce really did come out too sweet as mentioned by several reviewers. Next time, I'll use much less brown sugar, if any at all. Also if you plan to use ground turkey for this as I did (to cut calories) I don't recommend the Crock Pot method. I recommend baking in the oven in as large a roasting pan as you can find. So much liquid cooked out of the turkey, the meatloaf was completely submerged in the pot. Also, the liquid had this really unplease looking layer of white goop on top. It didn't affect the flavor, it just looked aesthetically bad. I had to skim off the white stuff and suck out about half the liquid using a turkey baster before the step where you add the sauce. The meatloaf did come out really good though, and it was even better on Day 2.

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Larry

Cooking Level: Expert

Home Town: Fresno, California, USA

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Microwave Lemon Curd

Reviewed: Aug. 1, 2009

Another 5-star review for this wonderfully simple recipe. I've been making my lemon curd on the stove for years using the Joy of Cooking recipe and when I saw this microwave version, the snooty side of me said, "how can this possibly compare?" Well, it does. Came out perfectly the first time. The taste is not too different from the stuff I've been making for years (though it was a little more to the sweet side than the tangy side) and it was soooo easy.. My only variation was that my lemons only yielded about 2/3 cup of fresh lemon juice so I topped it off with the bottled stuff to bring it to the requisite 1 cup.. When I make it again, I may put in another egg yolk or two and see if I can up the richness just a tiny bit. My Personal preference here is that the straining step is not to be skipped. I think this is particularly true if you plan to give this as a gift. You'll be surprised at all the nasty looking bits that a quick run through the seive takes out..plus it improves the final consistency. If you haven't already got one, next time you are at the supermarket, you can pick up a cheapo strainer for less than the cost of a jar of prepared lemon curd and you'll have the piece of equipment forever!

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Reviewer:

Larry

Cooking Level: Expert

Home Town: Fresno, California, USA

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