Flatlander Chili

Reviewed: Oct. 26, 2008

Very good and easy recipe. Whole family loved it!

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STRAWBERRYTWIRL

Cooking Level: Intermediate

Home Town: Chelan, Washington, USA

Living In: Pasco, Washington, USA

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Chicken Tortilla Soup V

Reviewed: Oct. 17, 2008

Yummy! I made my own tortilla chips to go with this and it was so good. If you use too spicy of salsa, the sour cream will help to bring down the hotness.

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STRAWBERRYTWIRL

Cooking Level: Intermediate

Home Town: Chelan, Washington, USA

Living In: Pasco, Washington, USA

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Lentil Chili

Reviewed: Oct. 16, 2008

Great way to use lentils. I used ground beef and beef broth instead of the turkey and chicken broth because it's what we had. It turned out great. Husband loved it. Good man-meal!

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STRAWBERRYTWIRL

Cooking Level: Intermediate

Home Town: Chelan, Washington, USA

Living In: Pasco, Washington, USA

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Lamb Chops with Balsamic Reduction

Reviewed: Oct. 13, 2008

I hate lamb and this was so so good. It was way easier than it sounds from the title and my husband loved it too. Very good recipe. Just be carefull w/the shallots...mine burned up really fast because the pan was so hot from the chops. (my fault, not the recipes)Was still very good without the shallots.

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STRAWBERRYTWIRL

Cooking Level: Intermediate

Home Town: Chelan, Washington, USA

Living In: Pasco, Washington, USA

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Bacon Ranch Pasta Salad

Reviewed: Jun. 22, 2008

I used 2 tbls of regular ranch mix and 1 tbls of "Fiesta Ranch" dip mix by Hidden Valley. It added a fantastic kick and I think I will use even more next time!! I didn't think this recipe could get any better... and I love that I can enjoy a pasta salad that doesn't take like italian dressing.

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Leslie Leona

Cooking Level: Intermediate

Home Town: Pasco, Washington, USA

Living In: Spokane, Washington, USA

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Oatmeal Banana Raisin Coconut Cookies

Reviewed: Jun. 22, 2008

These cookies are oh-so-yummy! Soft, moist and delicious, and the recipe is perfect just as written. They're a bit time-consuming, but well worth the effort. I was impressed by the fact that I was able to let them bake for the full 13 minutes to get them adequately browned, and the bottoms didn't get overly-browned (or blackened) like some cookies do. Plus, I actually came out with 60+ cookies--more than what the recipe says it makes. My family is devouring them quickly!

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Cathie H.

Cooking Level: Intermediate

Home Town: Pasco, Washington, USA

Living In: Richland, Washington, USA

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Oatmeal Peanut Butter Cookies III

Reviewed: Jun. 11, 2008

Are you ready for the BEST COOKIES YOU HAVE EVER HAD??? I wish I could give these more stars!! They are amazing- and I'm not even a huge peanut butter cookie fan. You have to make the filling! (And I used non fat milk instead of whipping cream cuz that's what I had). Also, I think you should only cook them for 8-9 min, let them cool on the pan for a few minutes and then move to completely cool on a wire rack before attempting the fillng. I made these last night and they are almost all gone this morning- I've had 2 for breakfast! Shhh.. don't tell:)I just can't resist!!!!

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Leslie Leona

Cooking Level: Intermediate

Home Town: Pasco, Washington, USA

Living In: Spokane, Washington, USA

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Momma Lamb's Famous Fruit Salad

Reviewed: Jun. 7, 2008

Myself, I think this fruit salad turned out too intensely sweet. However, I asked my oldest son's opinion of it and he thought it tasted great. Difference in taste buds, I guess! I did do some adjustments to accommodate the ingredients I had in the cupboard, but the submitter of this recipe does say it can be easily doubled and that the juice from the oranges could be used. I had two 3.4-ounce boxes of lemon instant pudding, so I substituted these for vanilla. I measured out the pineapple juice (approx. 1-1/2 cups), and added enough mandarin orange juice to make 2 cups (because of the increase in the amount of pudding). I also had two 11-ounce cans of oranges and used both. I sliced up four medium-sized bananas into a smaller bowl and then sprinkled them with a tablespoon or so of bottled lemon juice to prevent them from browning. That way I could add the bananas to the salad along with the other fruits before refrigerating, and since I used it sparingly, I didn't really detect the taste of the lemon juice. The pudding didn't actually set up; rather it came out creamy, which was fine. In all, it resembled a VERY sweet, creamy fruit cocktail!

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Cathie H.

Cooking Level: Intermediate

Home Town: Pasco, Washington, USA

Living In: Richland, Washington, USA

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Chocolate Waffle Cookies

Reviewed: Jun. 4, 2008

These are my husband's favorite cookies. I looked all over for a recipe but this one is close to it. I used cake flour instead of regular flour, but to make these cookies amazing you have to have frosting instead of just sugar frosted on top. I make a chocolate glaze, drizzle it on top and then add sprinkles. The cookies are much cuter and tastier- and my husband ate the entire batch!

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Leslie Leona

Cooking Level: Intermediate

Home Town: Pasco, Washington, USA

Living In: Spokane, Washington, USA

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Sarah's Applesauce

Reviewed: Jun. 4, 2008

Applesauce just like granny used to make... I practically feel like I'm in her house as this simmers on the stove and fills my house with the warm, sweet and cinnamon aromas. Pure comfort food.

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Leslie Leona

Cooking Level: Intermediate

Home Town: Pasco, Washington, USA

Living In: Spokane, Washington, USA

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D's Famous Salsa

Reviewed: Jun. 4, 2008

This salsa recipe is fool proof. I have made it exactly by recipe, as well as using canned diced tomatoes with habenero peppers (to make it a little spicier). I use lime juice instead of fresh lime, and a little heavy on the onion. This is the best salsa ever, and I can't see why I will ever pick up a can of salsa again! My husband takes it to work and the guys eat it before he can! It goes perfect with some lime tortilla chips.... MUY BIEN!

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Leslie Leona

Cooking Level: Intermediate

Home Town: Pasco, Washington, USA

Living In: Spokane, Washington, USA

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Beans-n-Franks

Reviewed: May 28, 2008

Good ol' beans and franks are a great standby for those of us on a budget and a bunch of big appetites to feed. I used a 28-ounce can of pork and beans, half an onion, chopped, and sliced up a pound of smoked sausages. I also doubled the brown sugar, mustard and celery salt. It came out excellent!

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Cathie H.

Cooking Level: Intermediate

Home Town: Pasco, Washington, USA

Living In: Richland, Washington, USA

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Tender Barbecued Chicken

Reviewed: May 28, 2008

Easy and delicious! I had approximately 5-1/2 pounds of chicken thighs and drumsticks, and I own a 6-quart slow cooker, so I used 2 bottles of barbecue sauce (Kraft Honey Hickory Smoked), 2 onions, 2 lemons and 1-1/2 cups of cola. I let it cook for the maximum time of 10 hours. The meat was so tender that it literally came right off the bone. My oldest son and I agreed that the flavor was more smokey than barbecue, but it was a good flavor that was absorbed into the meat. I was a bit skeptical about not browning the chicken to crisp the skin before placing it in the slow cooker (I'm not a fan of rubbery chicken skin), but I found there was no need to worry, because the skin came out very light and tender--I hardly noticed it was there.

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Cathie H.

Cooking Level: Intermediate

Home Town: Pasco, Washington, USA

Living In: Richland, Washington, USA

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Classic Waffles

Reviewed: May 19, 2008

This is a perfect waffle recipe! My oldest son made them yesterday (May 18) for my birthday breakfast. He doubled the recipe and it made 6 full-sized waffles. He added 1-1/3 cups chocolate chips to the batter, and that made them even yummier! A great way to satisfy a chocolate craving! I agree with other reviewers about making extras and freezing them for a later meal. Then all you have to do is pop them in the toaster or microwave to heat them up. Definitely less expensive than buying frozen waffles at the grocery store!

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Cathie H.

Cooking Level: Intermediate

Home Town: Pasco, Washington, USA

Living In: Richland, Washington, USA

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Mashed Potato Salad

Reviewed: May 15, 2008

Eating mustard potato salad from the grocery store deli will never be the same after tasting this delicious homemade version. My family and I loved it--it was very fresh tasting and had a nice crunchiness from the added vegetables. The mustard really added a nice zip. I made it almost exactly as written, and it produced a big bowlful (I used medium-sized potatoes). It was enough to serve with dinner (baked pork loin chops), and have leftovers the following day. The only very minor adjustments I made were the addition of an extra stalk of chopped celery, a couple of extra chopped sweet pickles (they were small, and my husband loves sweet pickles), and the use of 2 tsps. of celery salt and 1 tsp. of white pepper instead of regular salt and pepper. I think the addition of a few chopped hard-boiled eggs would have been good, too. I also refrigerated it for around 5 hours before serving it to let the flavors meld, and the leftovers were even tastier the next day after refrigerating it overnight.

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Cathie H.

Cooking Level: Intermediate

Home Town: Pasco, Washington, USA

Living In: Richland, Washington, USA

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Moms Goulash in the Microwave

Reviewed: Apr. 25, 2008

This is a really good recipe--it's simple, economical, and requires only a minimum of cookware to prepare. It used basic ingredients I already had on hand, and the combination of spices made it very tasty. I like the fact that it uses pasta to help stretch a pound of ground beef. I think it would be very flexible, too--you could add a can of vegetables, or beans, or whatever you have on hand that strikes your fancy. The only minor adjustments I made were the cooking times: I cooked the ground beef and chopped veggies for a total of 8 minutes on High; the sauce for 15 minutes on power level 8; and after adding the macaroni, I heated it for 5 minutes on High. I served it sprinkled with Parmesan and a side of garlic bread.

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Cathie H.

Cooking Level: Intermediate

Home Town: Pasco, Washington, USA

Living In: Richland, Washington, USA

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Delicious Pineapple Muffins

Reviewed: Apr. 21, 2008

As a whole, these are pretty good, but they are more or less just a basic muffin. I could only taste a hint of the pineapple now and then in the ones I've eaten. If I make them again, I think I will try stirring the pineapple right into the batter. Also, at least for me, I found the recipe rather time-consuming, but it was a nice project for a chilly, wet mid-April Saturday afternoon. I doubled the recipe and used a 20-ounce can of crushed pineapple, which resulted in 30 cupcake-sized muffins. I used paper liners, but next time will probably spray the cups with non-stick cooking spray instead. The liners tended to stick to the muffins when I sampled them the same day I baked them, especially to the bottoms. However, after refrigerating them overnight, the paper peeled off a lot easier. There was also too much butter in the topping, so I added some extra flour and brown sugar to make it more "sprinkleable."

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Cathie H.

Cooking Level: Intermediate

Home Town: Pasco, Washington, USA

Living In: Richland, Washington, USA

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Maple Salmon

Reviewed: Apr. 16, 2008

Very tasty recipe, and easy to make! I had approximately 2 pounds of salmon fillets, so I increased the ingredients accordingly. The only minor adjustment I made was that I marinated the fish in the fridge for around 45 minutes while I made a side dish (garlic red potatoes), and I baked it for around 25 to 30 minutes (since I was using double the amount of fish). And you know what, I didn't have any genuine maple syrup--I previously checked it out at the grocery store, and the price is a bit too spendy for my budget--so I used regular pancake syrup instead. It turned out great! It added just the right touch of sweetness to balance out the saltiness of the soy sauce and other seasonings.

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Cathie H.

Cooking Level: Intermediate

Home Town: Pasco, Washington, USA

Living In: Richland, Washington, USA

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Fruit Cocktail Cake

Reviewed: Apr. 14, 2008

This cake was okay; my husband and sons seemed to like it better than I did. It definitely wasn't what I was expecting. I decided to double the recipe and use a 13"x9" pan. Like other reviewers mentioned, it was more like a cobbler. It didn't have a whole lot of flavor, and the sweetness was overpowering, to the point of leaving something of an aftertaste. Also like other reviewers stated, I don't think it would matter what kind of canned fruit you used, because you really don't taste the individual flavors of the fruit. I used one can of light fruit cocktail and one can of mandarin oranges, and it didn't seem to make much difference. The fruit did make the cake nice and moist, though, and the texture was fine even after refrigeration; the top stayed crunchy and the cake didn't go soggy. I definitely agree you could cut the amount of sugar in half. Maybe using half white sugar and half brown sugar in the batter would help improve the flavor, and possibly adding a teaspoon or two of a spice such as cinnamon.

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Cathie H.

Cooking Level: Intermediate

Home Town: Pasco, Washington, USA

Living In: Richland, Washington, USA

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Lemon Garlic Salmon

Reviewed: Mar. 30, 2008

An easy and flavorful way to prepare salmon. I actually had two huge salmon fillets (I'd say equal to a whole fish), so I cut them into 6 serving pieces total and adjusted the other ingredients accordingly. I didn't bother to measure the lemon pepper--I just sprinkled it on both sides of the fish until it looked like enough. I cooked it in my electric skillet at 325 degrees, and I used regular stick margarine since that's what I had on hand. It works fine, although I know it adds salt to the recipe. I also used 2 tablespoons of instant minced garlic (if you decide to use it, too, add it in after the butter is melted to prevent overbrowning of the garlic). One large lemon provided enough juice to squeeze over the cooked fish.

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Cathie H.

Cooking Level: Intermediate

Home Town: Pasco, Washington, USA

Living In: Richland, Washington, USA

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