Grandmother's Buttermilk Cornbread

Reviewed: Apr. 3, 2009

I loved how fun and unique this recipe was to prepare; what I would change next time is the baking time. My cornbread turned out a little dry, but I think that may be my oven. Next time I will reduce the baking time and just let it continue to bake while it cools on a rack.

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Emily M.

Cooking Level: Expert

Home Town: Upland, California, USA

Living In: Rancho Cucamonga, California, USA

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Soft Sugar Cookies IV

Reviewed: Apr. 3, 2009

I really loved making these cookies, as they were easy to prepare and tasted great! What I ended up doing was making the dough into about 1-inch balls and freezing them, so I could have a few cookies whenever I wanted instead of a whole batch just sitting there staring me in the face- lol. They still tasted great after being frozen and I didn't even frost them!

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Emily M.

Cooking Level: Expert

Home Town: Upland, California, USA

Living In: Rancho Cucamonga, California, USA

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Chicken Stroganoff I

Reviewed: Mar. 21, 2009

Well, I liked this enough to eat it and be satisfied, but it was just missing something. I put it into the crockpot and added sliced onions then fresh baby portabello's about 30 minutes before eating it. I just kept tasting the canned soup and I would like to find an authentic stroganoff recipe that didn't use any canned/boxed ingredients.

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Emily M.

Cooking Level: Expert

Home Town: Upland, California, USA

Living In: Rancho Cucamonga, California, USA

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Mexi-Italian Salsa

Reviewed: Feb. 23, 2009

This was VERY good! I think I added a couple extra tomatoes and a bit extra crushed red pepper flakes and salt and pepper

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Koriekiss

Cooking Level: Intermediate

Home Town: Upland, California, USA

Living In: Bakersfield, California, USA

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Dill Dip III

Reviewed: Feb. 23, 2009

followed recipe to the T and it turned out wonderful, used it for veggies and regular potato chips.

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Koriekiss

Cooking Level: Intermediate

Home Town: Upland, California, USA

Living In: Bakersfield, California, USA

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Baked Potato Dip

Reviewed: Feb. 23, 2009

I layered this dip for a party, I think it needed a little bit of seasoning, so added some kosher salt and fresh cracked pepper

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Koriekiss

Cooking Level: Intermediate

Home Town: Upland, California, USA

Living In: Bakersfield, California, USA

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Quick and Almost-Professional Buttercream Icing

Reviewed: Feb. 19, 2009

Well, I am only giving this recipe three stars because of the taste; if I were judging strictly on the consistency, I would have given it at least four stars, if not five. For some reason, the taste was just not what I was expecting, as it didn't have that "professional" flavor that I was looking for. I am wondering if the taste would have been better if regular butter had been used and not unsalted. I would like to try that method and see what happens.

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Emily M.

Cooking Level: Expert

Home Town: Upland, California, USA

Living In: Rancho Cucamonga, California, USA

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Roast Sticky Chicken-Rotisserie Style

Reviewed: Feb. 18, 2009

My husband and I thought that this recipe was very good; the only thing that I didn't understand was how the chicken was supposed to be "sticky". I adapted the recipe to my own needs, using 3 large bone-in, skin-on chicken breasts and half the amount of the original seasonings called for. I also replaced the white pepper with lemon pepper- does anyone ever have white pepper in their kitcen? I placed the chicken breasts on a bed of onions, celery, carrots and lemon wedges and then added about a cup of chicken broth to the roasting pan. I let the dish sit in the frige overnight and then baked it all at 250 for about 3 hours. The chicken was very moist and flavorful and I am looking forward to the leftovers, that's for sure! I would like to play with this recipe, adding some fresh herbs to the mix next time and maybe getting rid of the lemon wedges and lemon pepper. Anyway, it's a great recipe and I will make it again!

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Emily M.

Cooking Level: Expert

Home Town: Upland, California, USA

Living In: Rancho Cucamonga, California, USA

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Virginia Box Bread

Reviewed: Feb. 14, 2009

made the dough for this in my bread machine, than rolled out made rolls, let rise again and baked in the oven. They were very soft but lacked a little in flavor for me, I think they would be good with honey butter on them.

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Koriekiss

Cooking Level: Intermediate

Home Town: Upland, California, USA

Living In: Bakersfield, California, USA

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David's Yellow Cake

Reviewed: Feb. 3, 2009

I did think that the taste of this cake was very, very good, but unfortunately for me, the layer that I used for the top of my cake fell apart; my family is now calling it the "Grand Canyon Cake"! I think that it was most likely my own fault, as I am not used to baking cakes from scratch- I always doctor up the box mixes. What I did for this recipe was make it a lemon cake; I added about a 1/4 cup of fresh lemon juice and 3 TB of lemon zest to the batter and used a lemon curd for the middle of the cake. Tasted flipping great but it did fall apart. I think that I overmixed the batter a bit, but I am going to try it again and see what happens. Oh, and I did use cake flour with this recipe which is new for me, too. Just gotta get back up on the horse and try again! LOL

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Emily M.

Cooking Level: Expert

Home Town: Upland, California, USA

Living In: Rancho Cucamonga, California, USA

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Italian Torte

Reviewed: Jan. 31, 2009

this was amazing, the hit of the party! The flavors blended so well together, I am sure I added more than 3 oz of the tomatoes, but just eyeballed that part so it would be enough for both layers. After plating it I wish I had bought an extra slice of the provolone to make some sort of design for the top before I started the layering, seemed kinda naked on the top.

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Koriekiss

Cooking Level: Intermediate

Home Town: Upland, California, USA

Living In: Bakersfield, California, USA

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To Die For Blueberry Muffins

Reviewed: Jan. 27, 2009

I liked these muffins, but I thought that they could have used a little more "umph". It may have been my fault because I used my mini muffin pan; for some reason I don't have a regular-sized muffin pan- didn't I register for one of those? LOL. Anyway, I liked the sugary topping but I think that next time I will add some oats to it and use brown sugar instead of white. And I may toss the blueberries in sugar before adding them to the batter, as the ones that I bought weren't as sweet as they should have been. I'll try them again, for sure.

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Emily M.

Cooking Level: Expert

Home Town: Upland, California, USA

Living In: Rancho Cucamonga, California, USA

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Skillet Beef and Macaroni

Reviewed: Jan. 19, 2009

I liked this recipe; it was similar to one that I had cooked before, but this one was less complicated. I modified it by adding frozen corn to the mixture, using beef broth instead of water and I added a few tablespoons of Hungarian paprika- as a nearly full-blooded Hungarian, I love anything with paprika in it.! Other than those few changes, I made the recipe as stated and my husband and I liked it a lot for a quicker weeknight meal :)

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Emily M.

Cooking Level: Expert

Home Town: Upland, California, USA

Living In: Rancho Cucamonga, California, USA

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Awesome Carrot Cake with Cream Cheese Frosting

Reviewed: Jan. 19, 2009

Stellar cake! When I take this to work I have to be sure and take the recipe for people to copy. Delicious combination and never any leftovers. I made the recipe as is, no substitutions. Obviously, the sugar and oil content are high. I certainly don't think anyone eating it considers it a 'health' food. This is a rich recipe meant to be enjoyed very occasionally, and in small servings. Sometimes it's nice to just enjoy the taste of food!!

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bestrachan

Cooking Level: Expert

Home Town: Upland, California, USA

Living In: Meadow Vista, California, USA

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Penne with Spicy Vodka Tomato Cream Sauce

Reviewed: Jan. 16, 2009

Really good recipe! The only thing that I do different is saute' bell peppers, onions and garlic in place of the italian sausage; I also use whole wheat pasta instead of that enriched stuff. Oh, and I add some dried basil to the sauce- very tasty!

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Emily M.

Cooking Level: Expert

Home Town: Upland, California, USA

Living In: Rancho Cucamonga, California, USA

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Burger or Hot Dog Buns

Reviewed: Jan. 8, 2009

Easy and delicious! We formed our dough into 7 hot dog buns for dinner tonight and made 9 smallish hamburger buns for tomorrow. Much cheaper than buying the 'high-end' products we usually use. Will definitely use this recipe again and again!

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bestrachan

Cooking Level: Expert

Home Town: Upland, California, USA

Living In: Meadow Vista, California, USA

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Phenomenal Chicken and Pasta in Creamy Pesto Sauce

Reviewed: Jan. 8, 2009

I was not hugely impressed with this dish. I added 1 T of both the seasonings and upped the garlic. I seasoned as I went, but it still just seemed to be lacking something in flavor. It never really thickened up (even after adding a handful of parm cheese at the end) until it was ready to be put away. This makes ALOT, there were 5 adults eating this, and we have over half leftover.

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Koriekiss

Cooking Level: Intermediate

Home Town: Upland, California, USA

Living In: Bakersfield, California, USA

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Creamy Buttermilk Dressing

Reviewed: Jan. 5, 2009

This dressing really does taste like the one that you make from the name-brand packet; in fact, my family and I thought that it tasted better! And, without all of those preservatives and such, you can feel better about eating it, too. All I did to alter the recipe was use regular-fat sour cream and mayo and added some dried parsley flakes for color and extra flavor- I can't wait to make it again!

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Emily M.

Cooking Level: Expert

Home Town: Upland, California, USA

Living In: Rancho Cucamonga, California, USA

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Blue Cheese Dressing

Reviewed: Jan. 3, 2009

I just thought this was OK, seems something is a bit overpowering in it, maybe the lemon.

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Koriekiss

Cooking Level: Intermediate

Home Town: Upland, California, USA

Living In: Bakersfield, California, USA

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Honey Ginger Shrimp

Reviewed: Dec. 30, 2008

Oh my God. It was to die for. We took other people's advice and shortened the amount of red pepper and doubled the honey. Wow. We also added some honey ham to the skillet and marinated it with the shrimp in the same sauce. We used frozen shrimp and although the sauce was a bit watery, it came out perfect. We placed this on steamed rice and beans. Try this dish! You will love it, guaranteed. Thank you for the recipe, and everyone demands we make it again. Easy too, and we're teenagers! Wow, that was amazing...

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