Peanut Butter Cup Brownies

Reviewed: Dec. 12, 2009

Yum... really good! I followed the directions on my brownie mix and then pushed the peanut butter cup into the tops during the last few minutes. I filled the large muffin tins about half full and I slightly under-baked mine at 30 minutes; could have used another 5... Decorated with the packages icing & sprinkles. Also did some mini's with the little batter I had left; I used chocolate/cherry kisses on top! :)

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Persimmon Cookies I

Reviewed: Dec. 10, 2009

These were good but I can't taste the spice as much as i'd like; maybe they will be better tomorrow. I baked them 15 min. for T size cookies. :)

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Cardamom Granola Bars

Reviewed: Dec. 9, 2009

I changed this review from a 4 to 5 stars; at first taste, after I put them in the fridge to cool was all-right, but a bit too hard and crumbly. After I wrapped in foil and left on the counter they softened up to a nice and chewy granola bar. My son loved them; I added dates, pecans, raisins and mini marshmallows! YUM!..

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Slow Cooker Sweet and Tangy Chicken

Reviewed: Dec. 9, 2009

This was good but the sauce was a bit strong in flavor. I know it's determined by what sauce you use and I used a teriyaki BBQ which I thought would be perfect but ended up being really spicy/sweet if that makes sense. I think I'd try to dilute it next time. Just a note; your veggies will take on the brown color after cooking in the liquid for so long. To keep a bright color on them I think you need to quick cook them and maybe add them in last. I like the idea of throwing everything in one pot though... That's why slow cooking apeals to me Easy peasy...

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Fried Pork Chop

Reviewed: Dec. 3, 2009

Yum.. I always make them just like this but I also add a little paprika and garlic powder in the mix!.. I served this with spiced apples and mac-n-cheese! Yummy!

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Bubba's Jambalaya

Reviewed: Nov. 30, 2009

I used 1lb of shimp instead of chicken and ham and 1lb of hot Italian sausage. This came out a bit spicy but we liked it quite a bit! I also let the sauce simmer a lot longer since my homemade shrimp stock was frozen. We love seafood; oh and I didn't forget the bacon! Thanks for the delicious recipe. :)

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Rosemary Roasted Turkey

Reviewed: Nov. 30, 2009

The BEST turkey we ever ate!!! Big hit in my family.... My husband is so proud of me; and, of course, I am so proud of your recipe!!!! Thanks a lot for sharing it. Was wonderful...

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Colombiana

Cooking Level: Expert

Living In: Modesto, California, USA

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Tilapia and Mizithra Pasta

Reviewed: Nov. 28, 2009

The fish was a little bland for us but then it may have been great with the Mizithra cheese; I used Parmesan because it's all I had. I used a box of pearl shaped pasta w/mushroom seasonings and skipped the lettuce in the dish.

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Pumpkin Puree

Reviewed: Nov. 28, 2009

Used a 12-15 lb medium sized jacko-lantern pumpkin and just boiled it. Scooped out flesh and put in colander to drain and pressed down until most liquid was gone. Put into food processor and made very nice pumpkin butter and empanada filling. Put well drained pulp into freezer bags. I will not stop buying canned pumpkin but will never toss out another carving pumpkin ever again. Saves $$.

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Preshie from CA

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Modesto, California, USA

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Yummy Sweet Potato Casserole

Reviewed: Nov. 28, 2009

Made this the day before Thanksgiving. Substituted 1/4 cup orange juice for milk, used brown sugar instead of white in the yam mixture. YUMMY!! Husband loved it and so did I. Will definitely make every Thanksgiving from now on.

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Preshie from CA

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Modesto, California, USA

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Zippy Hot Wings

Reviewed: Nov. 20, 2009

My family loves these! :)

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Roasted Garlic Bread

Reviewed: Nov. 19, 2009

The roasting part of this recipe is slightly off; I've found that not covering them turns the garlic hard/crispy. (I learned this the hard way); instead wrap in a foil packet or clay roasting pot.

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Banana Bread I

Reviewed: Nov. 18, 2009

Just made this recipe and it turned out Awesome! Daughter just got home from school and smelled the the muffins and couldn't wait for them to cool off. I made a few adjustments as well as the others: 1 1/2 c of smashed bananas, added a 1/2 tsp cinnamon & vanilla extract and of course choc. chips, then used 8 big muffin cups and put 4 ea.in round cake pans. It was just enough for all 8. Baked them for them 1/2 hr depending on your oven.....This is definetly a keeper!!!

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NeneToy9

Cooking Level: Intermediate

Living In: Modesto, California, USA

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American Lite Fried Rice

Reviewed: Nov. 16, 2009

This was a good base recipe and the first time I added cabbage to fried rice so I'm happy to say that it was a great addition; I did not follow the recipe entirely since I had no broccoli, I decided agains putting in the water chestnuts after I opened the can and saw that they were brownish. I skipped the onions too since the kids don't like them. I did use onion powder, fresh garlic, shredded carrot, 3 cups of cabbage, and about 6 slices of bacon which I saved the fat to fry with the rice. (I know not so lite now) I don't like Chinese 5 Spice so I added salt, pepper, and some hot sauce; soy sauce on the side for those who wanted it! :)

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Mom's Chicken Cacciatore

Reviewed: Nov. 15, 2009

I liked this but it had a little bit of a scorched taste to the sauce; I'm thinking it was my fault since I used more oil than called for to fry the chicken. Afterwards the flour on the bottom of the pan looked quite brown and I didn't take it out, I added my veggies as the recipe stated to that oil. Over all the flavors were good; like others said it would have been thin so I added a little bit of spaghetti sauce I had leftover. Thanks!

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Scalloped Potatoes II

Reviewed: Nov. 15, 2009

As written it would be bland IMO but following other reviewers advice this was awesome! I made my ruix in a sauce pan with 5 T of butter 5 T flour; cooked 3 min. then added 2 1/2 cups milk, 1/2 tsp. garlic powder, 1 tsp salt, 1/4 tsp. black pepper, 1/3 tsp. paprika, 1/2 tsp. dried mustard and a pinch of cayenne pepper, whisking until thickened aprox. 3-4 minutes. Then layered the potatoes and sauce sauce along with cheese and crumbled bacon in the first two layers. Ending with just sauce and cheese!.. Sooo good my Mom wanted this recipe!..:)

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Hominy Beef Bake

Reviewed: Nov. 13, 2009

I used a vegetable chili w/ beans, because it already had a pound of beef in it. I'm allergic to Lay's, so I'm afraid to use Fritos (something about the oil), and decided to skip the corn chips and just served it with brown rice. I did not use any water. The 3 tsp of chili powder was too much, making the flavor dominant. Please cut back when making this. Maybe to 1 tsp. I wish I would've tasted it as I was adding the chili powder. Definitely would be better with cheese.

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Namitan

Cooking Level: Intermediate

Home Town: Modesto, California, USA

Living In: San Antonio, Texas, USA

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Chicken Piccata with Angel Hair Pasta

Reviewed: Nov. 12, 2009

The five star is for the flavor in this dish... Awesome! I did alter just slightly, I used sherry for the wine and just put the garlic in right after cooking all the chicken and before the wine. That way I wouldn't have to fish it all out since it was finely minced. I doubled the sauce but not the lemon! YUM! I loved it! :)

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Artichoke Spinach Lasagna

Reviewed: Nov. 11, 2009

I used "no boiling required" lasagna noodles, and it still came out juicy. I will cut down on the veg broth next time. I took a reviewer's advice about cutting back on fresh rosemary, and I used about 1 tsp, and it was noticeable, so I'm glad I did not use a tbsp. Other than that, it was pretty tasty. I will make this again, and next time it will be perfect.

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