Strawberry Cobbler I

Reviewed: Sep. 5, 2009

Let me start by saying that Im pregnant so whenever I start craving a particular food, I just search for a recipe with that ingredient. How lucky I was to find this one in the strawberry section! The only thing I did different was used 4 c. strawberries instead of 3 because I had 2 bags of frozen berries and I didnt want to waste any, and I doubled the crust to accomodate a 2 1/2 quart dish and substituted Splenda for sugar. Other than that, followed the reciped and OH MY GOODNESS! I think I died and went to pregnant lady food heaven. I just made it, it is still bubbling hot and I sampled it and am now writing the review. My fiance just came up and asked if we could just share it out of the dish with 2 forks. He must have sampled it after I walked away from it! Yumm-O! Thanks again!

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Abby

Cooking Level: Intermediate

Home Town: Salem, Oregon, USA

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Peach Ice Cream

Reviewed: Sep. 5, 2009

I cut this recipe in half and it still made too much for my icecream maker, so I made the 2nd batch the next day. Not complaining, it was delish! I did cook the milk and eggs as I think it makes it creamier. I will make this again, such a good way to eat fresh peaches!

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Reviewer:

DEBI EMILEE

Cooking Level: Expert

Living In: Salem, Oregon, USA

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Soft Oatmeal Cookies

Reviewed: Aug. 30, 2009

Fantastic! The only thing I would do is cut back the oats a bit next time. After chilling, the dough was a bit hard to keep together in a ball. I added butterscotch chips for some extra flavor and and texture. My family can't stop eating them! I will absolutely make these again.

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CraftyPancakes

Cooking Level: Beginning

Home Town: Salem, Oregon, USA

Living In: Aliso Viejo, California, USA

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Zucchini Cornbread Casserole

Reviewed: Aug. 26, 2009

Delish! I made to accompany dinner last night and to use up a very large zucchini that I received from my neighbors garden. I used a clean towel to squeeze out the excess liquid.

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Whitney Langwell

Cooking Level: Intermediate

Home Town: Albany, Oregon, USA

Living In: Salem, Oregon, USA

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Blueberry Buckle

Reviewed: Aug. 13, 2009

INcredible!! This is a gorgeous cake and is by far much tastier that I had imagined. Mind you, I did use fresh ripe blueberries and that surely made a difference. I followed the recipe to a T but added 1/3 cup sour cream to the wet mixture and cut the milk in half. This equalled a very moist and dense buckle!! I will make this again and again!! Beware!! It makes much more than 4 servings!! I had to give some to the neighbors!!

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Amber Pitts

Cooking Level: Intermediate

Home Town: Salem, Oregon, USA

Living In: Long Beach, California, USA

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Creamy Blueberry Pie

Reviewed: Aug. 5, 2009

I had blueberries and black berries, so I mixed them to make this pie tonight. I called it the "Black and Blue Berry Pie". It is easy and very yummerific!

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DEBI EMILEE

Cooking Level: Expert

Living In: Salem, Oregon, USA

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Blueberry Breakfast Sauce

Reviewed: Jul. 30, 2009

Just like everyone else says - it's quick, it's easy and it's yummy! I did use 2 T of corn starch for a cheesecake and it turned out perfect. Thanks for the recipe.

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Chris K

Cooking Level: Expert

Home Town: Salem, Oregon, USA

Living In: Albany, Oregon, USA

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Fried Rice Restaurant Style

Reviewed: Jul. 26, 2009

I'm still working on working this recipe to be "just right" but it's a good starting point. 2 cups water for 1 cups rice is too much though, I use a little bit over 1-3/4 cup water per cup of rice. Some sort of sauce in place of, or in addition to, the soy sauce is a must. I've been working with Oyster Sauce and it's getting close but still not quite right. It's good (I have to bring out my biggest metal mixing bowl usually reserved for feeding hoards of kids popcorn), but I want perfect.

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Amy Williams

Cooking Level: Expert

Living In: Salem, Oregon, USA

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Boston Baked Beans

Reviewed: Jul. 25, 2009

I started this the night before, cooking the beans with a meaty ham bone. After simmering for a few hours, the beans were soft, so I removed the meat from the bone, drained the bean liquid (I used both white beans and baby lima's and it was great), mixed it all together with the called for ingredients and a small splash of liquid smoke, and set the crock pot to cook low over night. About 2 hours before serving, I put the dish in the oven @ 350* to start, then down to 250* after it bubbled awhile, stirring occasionally. Took it to a BBQ, and not one bean was left. Good thing I tripled the recipe. These were not runny, so easy to eat with out them running all over your plate. The ham was a bonus, so I will do it like that again.

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DEBI EMILEE

Cooking Level: Expert

Living In: Salem, Oregon, USA

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Very Chocolate Ice Cream

Reviewed: Jul. 25, 2009

This is hands down the best Chocolate Ice Cream I have made. I added 2 whole eggs instead of the 3 egg yolks, mixing it in with the milk and cream before cooking, and didn't measure the chocolate chips, (I figured 2 hands full was enuff). Smooth and creamy, it was wonderful. Will make this again and again.

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DEBI EMILEE

Cooking Level: Expert

Living In: Salem, Oregon, USA

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Banana Crumb Muffins

Reviewed: Jul. 24, 2009

Thses are wonderfully moist and easy to make. I added 3/4 cup of Chocolate Chips to the batter and made 24 mini muffins and 7 regular size out of one batch.

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DEBI EMILEE

Cooking Level: Expert

Living In: Salem, Oregon, USA

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Lime Ice Cream

Reviewed: Jul. 24, 2009

This was yummy and refreshing on a hot summer day. I added 2 eggs to the milk and cream before cooking for added richness, and it was perfect. Works great in the Cuisinart Ice Cream maker.

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DEBI EMILEE

Cooking Level: Expert

Living In: Salem, Oregon, USA

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Red Velvet Cake III

Reviewed: Jul. 22, 2009

Thanks for a great recipe! This was very yummy and moist. Very beautiful color too! I used my own cream cheese frosting, added vanilla, and I used the pudding I had on hand which happened to be mini chocolate chip vanilla pudding. I definitely will use this recipe again. I want to experiment with adding a cherry jam layer, or maybe adding chocolate chips to the cake and using chocolate frosting. Definitely would be pretty with fresh raspberries or cherries! Remember to dust pans with cocoa instead of flour.

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NewlywedMeg

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Salem, Oregon, USA

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Evil Cookies

Reviewed: Jul. 22, 2009

Truly evil! Once people had a bite, they totally understood the name! Very well-received by our group. Perfect as is, but I have switched out the butterscotch chips for flaked coconut from time to time. DH loves the coconut version!

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NewlywedMeg

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Salem, Oregon, USA

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White Chocolate and Cranberry Cookies

Reviewed: Jul. 22, 2009

Very tasty! I've made these several times with different variations, and they always turn out well. I do add a pinch of salt every time, and sometimes have added oatmeal, almonds, or different types of dried fruit.

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NewlywedMeg

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Salem, Oregon, USA

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Twice-Baked New Potatoes

Reviewed: Jul. 22, 2009

This was very good and very elegant! I used Parmesan instead of Jack, roasted garlic instead of regular, and skipped the bacon.

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NewlywedMeg

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Salem, Oregon, USA

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Breakfast Pita Pockets

Reviewed: Jul. 18, 2009

My husband really liked this! Of course, he likes anything with bacon. But who doesn't? I think next time I would add some potatoes but that's just a personal preference.

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Zusy

Cooking Level: Beginning

Home Town: Salem, Oregon, USA

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Fast and Easy Tofu Lo-Mein

Reviewed: Jul. 18, 2009

I ended up with regular kind of tofu (not extra firm) and although I tried to get a lot of the water off, it ended up not staying in chunks. But it tasted great anyway! We enjoyed this dish.

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