I made these for Christmas Eve dinner this year and they were a hit! My mom who claimed to HATE brussels sprouts had two helpings! This recipe is fantastic! I really love roasting brussels sprouts in the oven with garlic and olive oil but I'd never tried them prepared in a skillet. So easy and quick! Pairing them with the rich flavors of the bacon was amazing! Many thanks for this recipe! Its going on my "to make again" list!

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gracegirl

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Slow Cooker Chicken Taco Soup

Reviewed: Dec. 28, 2009

This recipe ROCKS! I have made it twice already and love taking the left-overs for lunches. The shredded chicken makes it so hearty! And since most of the other ingredients are in cans, it is very simple to throw together before a busy day. Enjoy!

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Mer in the Kitchen

Cooking Level: Beginning

Home Town: Troutdale, Oregon, USA

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BBQ Pork for Sandwiches

Reviewed: Dec. 28, 2009

This recipe is bone-head simple and SO delicious! I made this for Christmas dinner (along with a beef brisket and cheesy potatoes - yum!). My brother walked in my house and said, "It smells like pulled pork!" and then proceeded to sit down and eat seconds, thirds, fourths of it until all platters were empty. He wasn't the only one to get a second helping, either. And my aunt has asked me for "my" recipe. :) Slight changes: I use bullion & water instead of canned broth - because that is what we have on hand. I used a pork shoulder instead of ribs because it was what I found, and very affordable. And since I have neither a dutch oven or iron skillet, I simply put the meat on a baking tray when it comes to the oven step. I've made this recipe twice already with excellent results. Try it for yourself, you won't be disappointed!

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Mer in the Kitchen

Cooking Level: Beginning

Home Town: Troutdale, Oregon, USA

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Busy Day Barbeque Brisket

Reviewed: Dec. 28, 2009

The flavor was delicious, but the meat was dry. I cooked it in the slow cooker for 9 hours but when it was served it needed a sauce or something to moisten it.

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Mer in the Kitchen

Cooking Level: Beginning

Home Town: Troutdale, Oregon, USA

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Kosher Salt Encrusted Prime Rib Roast

Reviewed: Dec. 28, 2009

I read most of the 9 pages of reviews before I made this. A few things to remember, 1.) take your rib roast out an hour or so before cooking and leave it unwrapped on your counter to come to room temperature, 2.) do not be afraid to season your meat before putting the salt crust on, 3.) use a salt paste to get it to stick to the meat (use course kosher salt, I used an entire 3 lb box), 4.) use a meat thermometer and 5.) do not open your oven. This was a wonderful recipe and everyone loved it! Even my 22 month old daughter ate a ton of it. I will definitely make this again. I had read a review to use olive oil on the roast but I didn't care for the taste. I did not season enough before hand because I was too scared but I will definitely use plenty of seasoning and garlic next time. I had a 7.11 lb roast, put it in at 500 degrees for 15 minutes and then lowered to the 210 for 4.5 hours. Very good.

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Erin

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Honey Butter

Reviewed: Dec. 27, 2009

This was fantastic, the perfect amount of honey.

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Kalex

Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA

Living In: Portland, Oregon, USA

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Downeast Maine Pumpkin Bread

Reviewed: Dec. 27, 2009

The first batch I accidently left out the sugar and it didn't turn out very well. The second batch with sugar was excellent. This made 12 "mini" loaves, they were abou 4inx2in.

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Kalex

Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA

Living In: Portland, Oregon, USA

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Carmel's Crunchy Pea Salad

Reviewed: Dec. 27, 2009

I followed the recipe exactly, it was good although I thought there was too much sour cream. Next time I would reduce the amount.

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Kalex

Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA

Living In: Portland, Oregon, USA

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Horseradish Potatoes

Reviewed: Dec. 27, 2009

amazing! I like horseradish but my husband does not so he was just going to eat some plain before I added all the ingredients. I made him try it though and he loved them and had them instead of the plain potatoes. I will be making this again!

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Jen

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Easy Turkey Tetrazzini

Reviewed: Dec. 27, 2009

My family and I loved this recipe! A great way to use left over turkey. I did change a few things. I used 2 cans of cream of mushroom soup, and a can of carrots. I did not use a can of mushrooms. I had the carrots on hand, and wanted to use them instead. This recipe will be making a comback at our home after thanksgiving next year!

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Theresa

Living In: Albany, Oregon, USA

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Cottage Cheese Loaf

Reviewed: Dec. 27, 2009

Not bad. I'd like a bit more flavor to this--maybe some cinnamon, or nutmeg. This is a heavy, dense quick bread. I see why the other two reviewers made it into muffins--they'd be good that way. I don't have mixed fruit peel, so I just put in the same amount of lemon peel. It worked just fine, although I suppose it would be better with mixed, as there'd be more flavors that way. An hour at 350 was perfect. Thanks for the recipe.

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Next-Best-Thing-To-Robert-Redford Pie

Reviewed: Dec. 27, 2009

I actually used a graham cracker crust using butter and sugar. I cooked it in the oven on 350 degrees for 10-15 minutes. Once it was cooled, I used my spatula around all the sides to make it so the crust wouldn't "stick" and be hard to cut into later on. I mixed chocolate fudge and vanilla pudding together. It so soo delish that way. On the top i grated a semi-sweet baking bar on top. This is my all tim fav dessert ever =) thankz for sharing it!

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Tara

Cooking Level: Intermediate

Living In: Corvallis, Oregon, USA

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Tomato Garbanzo Soup with Rice

Reviewed: Dec. 27, 2009

I read the reviews before I made this, so I sauteed some onion and garlic in olive oil and added some celery seed (don't have celery at the moment). This helped a bit with the flavor but I still thought it could use a bit more. However, I didn't use nearly as much pepper as called for--I can't handle that much red and black pepper! I didn't use 2 cans of tomatoes; instead, I subbed the water for chicken broth and added 2 more cups of liquid. I don't have just carrots so I used a veggie mix I have in the freezer. Turned out well enough, but it definitely would have been very tomatoe-y and thick if I'd followed the recipe as written. I like thick soups, but it would have been too thck for me so I'm glad I added the extra broth. thanks for the recipe.

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Basil Pesto Bread Rounds

Reviewed: Dec. 27, 2009

I didn't use baguettes for this, as I had an assortment of leftover breads, so I just used that. Still it worked very well--I just didn't toast them, as it was mostly sandwich breads. I don't have basil pesto so I used sun dried tomato pesto as the recipe submitter suggested. very good and very easy. Went well with the soup we had for lunch. thanks for the recipe.

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