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

Butternut Squash Risotto

Reviewed: Dec. 1, 2009
I just tried it at a dinner party and liked it so much. I am dying to cook it!
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Cooking Level: Beginning

Home Town: Bucaramanga, Santander, Colombia
Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.

Special Banana Bread

Reviewed: Dec. 1, 2009
I *love* this recipe! I throw this together often, the only changes I've made are wholewheat flour, a splash of vanilla, and I use real butter & pecans. This always turns out SO DELICIOUSLY MOIST. Seriously, I can't get enough of this wonderful banana bread recipe - thanks so much for sharing it! <3
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Cooking Level: Beginning

Living In: Portland, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.

Sesame Shrimp Stir-Fry

Reviewed: Nov. 30, 2009
This was pretty good. I only added a sprinkle of cayenne because 1/4 tsp seemed like too much. Even the sprinkle made it spicy enough (and I like spicy food). I also added 2 tbsp of honey to the sauce after it thickened, because I thought it should be a bit sweeter (I used Kikkoman's teriyaki). I'll probably make this again.
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Cooking Level: Expert

Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.

Cherry Snowballs

Reviewed: Nov. 30, 2009
These were so easy! I drained the cherries on a paper towel beforehand though. I also substituted half of the flour with ground oats (rolled oats processed fine in a food processor). I had a problem dipping them in the coconut - I don't think my glaze was thick enough. I ended up dusting half of them with powdered sugar instead, and all of them were delicious.
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Cooking Level: Intermediate

Home Town: Toledo, Washington, USA
Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.

Fudge Puddles

Reviewed: Nov. 29, 2009
These were so easy and turned out great! I substituted half of the flour with ground oats for a chewier texture and used about 3/4 cup of peanut butter. The dough was pretty sticky but still baked up fine with a little extra time. I only got 24 mini muffin size cookies with the dough. To make the well, I used the bottom of a shot glass. For the filling I used a batch of fudge that I had made earlier in the week that didn't set up properly and it was heavenly. Sprinkled with Christmas sprinkles it looks very festive.
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Cooking Level: Intermediate

Home Town: Toledo, Washington, USA
Living In: Portland, Oregon, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.16 star rating.

Cranberry-Pineapple Minis

Reviewed: Nov. 29, 2009
This was good but I used my Demarle mold and it stuck to the mold! I was surpised because nothing has ever stuck to that mold before. It's a nice combo of fruit in the salad but its just a jello salad.
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Aja
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Cooking Level: Expert

Home Town: Portland, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.

Heavenly Chocolate Mousse

Reviewed: Nov. 29, 2009
This was a perfect mousse recipe. However, I'm a believer that coffee belongs with chocolate in order to pronounce the chocolate flavor. Next time I will use some coffee in place of the water and see how the flavor comes out. But the texture of this recipe is superb. Exactly what a mousse should be.
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Aja
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Cooking Level: Expert

Home Town: Portland, Oregon, USA

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

Strawberry Syrup

Reviewed: Nov. 29, 2009
I added more strawberries than the recipe called for (it's whatever came out of the yard!), and this was a huge hit at the pancake day at my office! With the extra berries, it wasn't too sweet at all - just right. We used what little remained for waffles and ice cream; it was a great addition to each!
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Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.33 star rating.

Beef Mac Casserole

Reviewed: Nov. 28, 2009
It was good, but not great.
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Cooking Level: Expert

Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.

Peanut Butter Dreams

Reviewed: Nov. 28, 2009
Really good. I only used 3 cups of conf. sugar - it seemed like it would be too dry with all 4. Use a fork to dip the balls.
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Cooking Level: Intermediate

Home Town: Toledo, Washington, USA
Living In: Portland, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.

Lemon Cream Puffs

Reviewed: Nov. 28, 2009
These are really tasty, but a lot of work. I would reserve these for really special occasions.
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Cooking Level: Intermediate

Home Town: Toledo, Washington, USA
Living In: Portland, Oregon, USA

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

Cherry Pie IV

Reviewed: Nov. 28, 2009
Yum! My 9 year-old daughter scraped every last bit of cherry off her plate. It was that good! I opted for vanilla instead of almond extract and stirred in an extra tablespoon of butter. Oh, and I added a dash of salt. I'll make it the same way next time. Delicious!
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Cooking Level: Expert

Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.

Simple, Classic Chicken Potpie

Reviewed: Nov. 27, 2009
A great way to use left-over Thanksgiving turkey, but too good to only make it once a year! I made one, very full, 12" deep-dish pie. I made my own dough. Next time I'll double the dough so I don't have to roll it so thin to fit the large pie plate. I'll use: 4 cups flour, 1-1/2 teaspoons salt, 1-1/3 cups cold shortening, 3/4 cup ice water or a little less. I diced the celery, carrots, onions and sauteed them. While the flavor was great, the texture was off (my fault.) Next time, I'll chunk the veggies. I didn't have broth, so I made some with water and bouillion. I love the addition of evaporated milk. I added poultry seasonining with the thyme. Great flavor!
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Cooking Level: Expert

Living In: Portland, Oregon, USA

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

Cherry Pie III

Reviewed: Nov. 27, 2009
This should be two pounds of cherries, not two cups. Hope this helps!
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Cooking Level: Expert

Living In: Portland, Oregon, USA

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

Cranberry Scones

Reviewed: Nov. 27, 2009
This scone recipe is perfect! I add the dry ingredients to my food processor & give it a quick buzz. Then drop in chunks of cold butter through the feed tube while pulsing just until the butter is the size of peas. Pour the mix into a large bowl & stir in the chopped cranberries. I also add the zest of an orange and some chopped, toasted walnuts at this point. Make a well and pour in the buttermilk. Stir the dough just until it comes together. Gently gather the dough and work it into a ball, then a flatten into disc, handling the dough as little as possible. Cut the scones, using a pizza cutter dipped in flour between each cut. The key is baking these on a hot pizza stone. Give the stone a generous coating of Crisco and pop it in the cold oven to get hot while the oven preheats. Gently put the cut scones on the stone and bake until lightly browned, about 15 minues. Cool the scones on a rack - another key to keeping the bottoms crispy. I opt to serve these with a glaze, rather than the cranberry butter. Simply mix sifted powdered sugar, softened butter, milk & vanilla. Put it in a small zip-lock bag with the corner snipped off for piping ease. I recommend serving these right away. If you store them air-tight, they'll still taste yummy, but loose the amazing crunchy/crispy texture you worked so hard to get. I never knew scones were so quick and easy to make! I've made 4 or 5 batches within two weeks - and I've given out the recipe! These are a real winner! Thanks so much Anne!
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Cooking Level: Expert

Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.

Delicious Ham and Potato Soup

Reviewed: Nov. 27, 2009
Absolutely delicious! I took this and Jamie's minestrone to a soup potluck. They devoured the potato soup. Jamie's minestrone was great too, but too many veggies for the kids and no meat for the guys, but the gals loved it! I brought a pound of crumbled bacon, sliced green onions and cheddar cheese to top this delicious potato soup.
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Cooking Level: Expert

Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.

Oatmeal Peanut Butter Cookies III

Reviewed: Nov. 26, 2009
These were phemonemal! I got 22 good-sized cookies out of the recipe. I used grind-your-own-peanuts peanut butter, so it did not add any wxtra sugar or salt to the cookie; I added about an extra teaspoon of sugar to the cookie dough but didn't change the filling at all. I think it was perfect! Any sweeter and it would have been too much - it tasted just like a nutter butter! The not-so-smooth fresh ground peanuts didn't have any negative effects on the texture of the cookies at all. I will absolutely be making these again!
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Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.

Sour Cream Pumpkin Bundt Cake

Reviewed: Nov. 26, 2009
This was a huge hit for Thanksgiving! It really wasn't as heavy as I expected, which was great. It did, however, take almost two hours to bake - next time I'm going to experiment with the temperature a bit. The batter seemed a bit overwhelming for my 10-cup bundt pan; perhaps making the bundt and a smaller loaf with the remainder would help the baking time. It didn't burn, though, despite the extra hour in the oven - wonderfully moist!
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Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.

Calico Cheese Dip

Reviewed: Nov. 26, 2009
With slight modifications, we loved this. I'm not a big olive fan, so I left them out. I subbed cilantro for the parsley, as others have. I didn't make the salad dressing as indicated on the package; to make it a little lower in fat, I added a little extra water and cut back to 2T oil. We also like things on the spicy side, so I chopped up a couple of tablespoons of roasted Hatch chiles I keep in the freezer for just such occasions. Hubby added even more to his own bowl! We will definitely be making this one again, and with even more spicy chile. The changes make it 5-star!
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Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
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Minnesota Wild Rice Dressing

Reviewed: Nov. 25, 2009
This was pretty good. I thought it had a bit too much sausage and not nearly enough vegetables. It wasn't very colorful so I ended up adding about 3/4 cup more celery and sprinkled some parsley on top. It was too wet at first but I cooked it for about 35 minutes in the oven and it turned out nicely.
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Cooking Level: Intermediate

Home Town: Portland, Oregon, USA
Living In: Clatskanie, Oregon, USA

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