Pear Honey Cranberry Sauce

Reviewed: Nov. 16, 2009

I absolutely love this recipe. I have never made cranberry sauce before but I had some fresh cranberries I needed to use up (and some pears, luckily). SO GOOD! My husband's comment was "tart". But he didn't not say he didn't like it so that's a good thing.

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Zusy

Cooking Level: Beginning

Home Town: Salem, Oregon, USA

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Macadamia Coconut Icebox Cookies

Reviewed: Nov. 9, 2009

The was a good recipe, the results was a very nicely balanced cookie that is a little chewy. I got tired of chopping nuts and only used 1 cup of nut instead of 2 and the finish seemed right. I tried a chocolate chip version of this recipe by cutting the white sugar in have and replacing it with brown sugar this turned out well too.

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Dano_77

Cooking Level: Intermediate

Home Town: Salem, Oregon, USA

Living In: Waianae, Hawaii, USA

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Sausage Balls II

Reviewed: Nov. 4, 2009

yowsa!!!tried these out for a halloween party,and they were a hit!!i went the route of not cooking sausage first,1/2 cup more cheese,1/2 cup of milk,and a dash of garlic. not too dry or too greasey they were just right.

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evilchef

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Salem, Oregon, USA

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Buddy's and Bubba's Homemade Dog Food

Reviewed: Nov. 4, 2009

I'm making my 3rd batch today (making a double batch finally, this recipe only lasts for 5 days with our big doggy!) and she's been doing great on it.

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Amy Williams

Cooking Level: Expert

Living In: Salem, Oregon, USA

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Eggnog Bread

Reviewed: Oct. 28, 2009

I know, I kinda hate it myself when people modify a recipe so much, but here's my rendition: only had 2 1/4 c eggnog left, so I made up the difference with whole milk, added another egg, since some other reviews said it was dry, doubled the nutmeg, and added 2 t. rum extract (per a different eggnog bread recipe here), and I left out the apricots and pecans and totally forgot about the icing. Turned out pretty good! :) Would make for some yummy muffins!

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happiestmama

Cooking Level: Intermediate

Home Town: Salem, Oregon, USA

Living In: Oregon City, Oregon, USA

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Three Cheese Baked Pasta

Reviewed: Oct. 27, 2009

Made this for dinner last night and it was a hit. I followed a recommendation and used a high quality tomato pasta sauce in the meat mixture. Very kid friendly and the leftovers were just as good as the first night. The only thing I might do next time is double the meat sauce.

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CraftyPancakes

Cooking Level: Beginning

Home Town: Salem, Oregon, USA

Living In: Aliso Viejo, California, USA

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Fast Rice Pudding

Reviewed: Oct. 22, 2009

I made this tonight with some leftover cooked rice. My boyfriend and son loved it! I did follow the suggestion of using a tsp of cinnamon instead of a Tbs. Glad I did. A tsp was more than enough.

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CraftyPancakes

Cooking Level: Beginning

Home Town: Salem, Oregon, USA

Living In: Aliso Viejo, California, USA

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Shepherd's Pie

Reviewed: Oct. 22, 2009

I'd never had Shepherd's Pie before but gave this one a try. Easy and the family ate it up. I followed some suggestions and added half a chopped onion while browning the ground beef and put a tsp of Worchestire in as well.. then topped with cheddar cheese for the last 10 minutes. I will make this again.

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CraftyPancakes

Cooking Level: Beginning

Home Town: Salem, Oregon, USA

Living In: Aliso Viejo, California, USA

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Slow-Cooked Orange Chicken

Reviewed: Oct. 21, 2009

Eh... this was okay. Didn't have mushrooms, and used a handful or two of chopped onion. Probably put in too much celery, but I wanted to get it used up. I think the sauce was great on brown rice, and the chicken had a little bit of a tangy taste. My husband didn't know it was supposed to be orange chicken, so it's not THAT strong. He didn't care much for it. Our two little boys liked the chicken, but not the rice and sauce as much. Probably not making this one again--there's another orange chicken recipe on here that I might try.

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happiestmama

Cooking Level: Intermediate

Home Town: Salem, Oregon, USA

Living In: Oregon City, Oregon, USA

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Anniversary Chicken I

Reviewed: Oct. 21, 2009

Super easy and enjoyed by my family. I added extra teriyaki sauce to the bottom of the baking dish (because the one I used was thin) and I put the cheese and bacon on top for the last 10 minutes. Served it with white rice. I'll be making this again for sure.

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CraftyPancakes

Cooking Level: Beginning

Home Town: Salem, Oregon, USA

Living In: Aliso Viejo, California, USA

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Slow Cooker Lemon Garlic Chicken II

Reviewed: Oct. 20, 2009

Good stuff. Added a splash of white wine to deglaze the pan, then added about 1 1/2-1 3/4 cup water. Had to thicken up the sauce on the stove, but still worth it. Chicken nice and tender--loving my crockpot for that!!

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happiestmama

Cooking Level: Intermediate

Home Town: Salem, Oregon, USA

Living In: Oregon City, Oregon, USA

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Candied Apples III

Reviewed: Oct. 19, 2009

This is a great recipe, but I changed a few things and have a few tips to make your apples incredible! First, you need a sweet and CRISP apple to get a good result here. I used Honey Crisp apples and got compliments at the Halloween Potluck I took these to about how good the apples were. I used 2 bags of cinnamon disks, double the water and 1 tablespoon of cinnamon extract as my cinnamon disks didn't seem to be quite fiery enough; not like red hots at least. I found that it takes some time to melt this down and before you get there they all combine into a huge piece of hard candy. It was at this point I got nervous, but just keep stirring and eventually you will have everything melted. I used a candy thermometer after all was melted and turned up the heat to reach 300 degrees. When you reach the 300 degrees, it will be a bubbling couldron of candy and will have expanded a bit. Turn off the stove at this time and start your dipping. You will get a gorgeous glossy candy coating that when set will be hard. With the 2 bags this yielded 7 large apples. This will be my go to recipe for candy apples!

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Amber Pitts

Cooking Level: Intermediate

Home Town: Salem, Oregon, USA

Living In: Long Beach, California, USA

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Plain Caramel Apples

Reviewed: Oct. 19, 2009

This was easy as pie and yielded some glossy gorgeous caramel apples. I used 6 granny smiths, 2 packages of kraft caramels, doubled the water and vanilla. Definitely refrigerate your apples overnight and put them in the freezer an hour before use. This helps set the caramel. If you want extra caramel coating, refrigerate after the first coating for about and hour and then re-dip. Great recipe which I will use again and again!

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Amber Pitts

Cooking Level: Intermediate

Home Town: Salem, Oregon, USA

Living In: Long Beach, California, USA

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Pan Fried Swiss Chard

Reviewed: Oct. 19, 2009

I loved this! The taste was tangy and savory! Will use this one again!!

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Amber Pitts

Cooking Level: Intermediate

Home Town: Salem, Oregon, USA

Living In: Long Beach, California, USA

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Baked Basil Fries

Reviewed: Oct. 19, 2009

I used this as a place to start. I cooked them in a frying pan as my oven was full. I cut the potatoes using my ancient veg-o-matic. In the fry pan, I added oil, basil, some oregano and thyme, and chopped garlic, heated that up, then added the potatoes. Mixed the potatoes all around to coat then sprinkled Parmesan cheese all over, stirred again, lowered the heat and covered. Took about 12 minutes and they were perfect.

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Amy Williams

Cooking Level: Expert

Living In: Salem, Oregon, USA

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Chicken Enchilada Soup III

Reviewed: Oct. 15, 2009

Overall it was a little bland for my taste. I served topped with sour cream, shredded cheese and crushed tortilla chips. My 4 year old asked me to always make it for her. She's gobbling it up now and just exclaimed, "It's all gone". Guess I'll get off the computer and refill her bowl. Thanks for sharing.

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TRUCKERBOO

Cooking Level: Expert

Home Town: Santa Ana, California, USA

Living In: Salem, Oregon, USA

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Pumpkin Fudge

Reviewed: Oct. 13, 2009

I'm not huge pumpkin fan but made this for my kids. It is wonderful. It literally melts in your mouth. I followed the directions exactly as written. I've never made fudge without a thermometer so I checked and it was registering 234 degrees at 17 minutes. I cooked for 18 and it set up wonderfully. Have a piece while still warm. You won't be disappointed. Thanks for sharing.

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TRUCKERBOO

Cooking Level: Expert

Home Town: Santa Ana, California, USA

Living In: Salem, Oregon, USA

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Cola Pork Chops

Reviewed: Oct. 8, 2009

Eh! This was ok, particularly if you have cola to use up. Very easy, and most uses things you have on hand. I'd put onions in it if I make it again.

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DEBI EMILEE

Cooking Level: Expert

Living In: Salem, Oregon, USA

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Grandma's Green Bean Casserole

Reviewed: Oct. 6, 2009

I absolutely love this recipe. Such a nice change from cream of mushroom soup types. The sour cream and onions give it a really great flavor. I make this for every holiday. I just add extra cheese on the top since we are big cheese lovers. Delicious!

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