Carrot Cake Cookies

Reviewed: Oct. 8, 2009

A new favorite. I found this recipe when looking for a way to use up leftover ingredients from making carrot cake, and this was perfect. I tossed in a tsp of nutmeg and 2 tsp of allspice in addition. Also, I had cream cheese icing left over from making the cake, so I made these into cookie sandwiches with it. I had to hide some for snack time tomorrow because my husband and young ones freaked out over how good they are and they were disappearing faster then I could bake and cool them! I also think they are amazing and am certain I gained another pound or 2 this evening.

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MercilessDomesticTyrant

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Redmond, Washington, USA

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Easy Iced Coffee

Reviewed: Aug. 16, 2009

I don't drink coffee but we made it with Pero (it's made from malted barley- you can find it by the tea and coffee and coffee substitutes at your local grocery store)- We added a couple of tablespoons of whipped cream and I thought it was delicious. Definitely a keeper.

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NoCarnations

Cooking Level: Expert

Home Town: Redmond, Washington, USA

Living In: Salt Lake City, Utah, USA

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Dorm Room Chili Mac

Reviewed: May 11, 2009

A good solid chili mac, and it works for whatever variety of mac-and-cheese or chili you prefer. I go for Hormel beanless chili and Kraft Thick & Creamy macaroni and cheese. It came out quite well, for what it is: a convenience food, made of a convenience food and canned food, that is more than the sum of its parts.

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Windrider

Cooking Level: Intermediate

Living In: Redmond, Washington, USA

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Baked Salmon II

Reviewed: Jan. 28, 2009

This was amazing! it was so easy, and I was able to use ingredients I already had in the house. The flavor was so good! We've always grilled salmon, and I was afraid to try baking it. But this was just as good if not better. I used the recipe exactly as is except I didn't have fresh parsley to sprinkle on top. I bought a bag of Kirkland brand sockey salmon filets at Costco, so this will definitely be a regular addition to our dinner plans.

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colocook

Cooking Level: Intermediate

Home Town: Redmond, Washington, USA

Living In: Boulder, Colorado, USA

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Grilled Cheese Sandwich

Reviewed: Oct. 20, 2008

I think this is the first thing other than scrambled eggs I learned how to make, somewhere in my teen years. I thought you might like to know how awesome one of these is made with a thick slice of tomato right in the middle. Mmmmmm

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MercilessDomesticTyrant

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Redmond, Washington, USA

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Lobster Bisque

Reviewed: Oct. 10, 2008

I used Better Than Bouillon lobster base, chopped the onions, added more pepper and added a few tbsp. of tomato paste like another reviewer suggested. LOVE IT. Thank you. My whole family loves it, little kids included.

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MercilessDomesticTyrant

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Redmond, Washington, USA

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Peach Cobbler II

Reviewed: Aug. 31, 2008

I only gave this recipe four stars because it needed to be tweaked. Like the other reviewers, I reduced the boiling water to one cup, and melted four Tbsp. butter into it. I reduced the sugar you add to the peaches to one cup and used brown sugar instead of granulated sugar (MUCH better!) In addition to the cinnamon, I added a half tsp. of ground ginger and a pinch of salt to the peaches and a little cornstarch for gelling insurance purposes! I cannot imagine what would have happened if I added 2 cups of boiling water. It wouldn't have fit into my 10x10 baking dish, that's for sure. As it was it took about an hour to fully bake to evaporate all the water off and for the center to set. In the end, this recipe was fab! Best cobbler I ever made. I was curious to try it since I had never made a cobbler where you pour boiling water over the top! I don't know quite what it does, but it turns out great.

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CHEFPEON

Cooking Level: Professional

Home Town: Redmond, Washington, USA

Living In: Port Townsend, Washington, USA

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Quick and Easy Alfredo Sauce

Reviewed: Aug. 11, 2008

I followed the directions exactly and it turned out great. It truly was quick and easy not to mention elegant. My husband and kids gobbled this up! This would make an excellent dinner party entree. Rich, smooth and creamy a wonderful addition to any cook's recipe box.

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KMARTGIRL21

Cooking Level: Intermediate

Home Town: Redmond, Washington, USA

Living In: Lakewood, Washington, USA

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Honey and Flaxseed Bread

Reviewed: Aug. 10, 2008

This has become the family favorite! I've been making bread for years and this is a GREAT way to get more fiber and Omega's into the diet. DD's 5.7 and 9 skarf it down as fast as I get it made. The Lesithin was a hastle to deal with at first, but I got one of those pump things for shampoo and conditioner bottles, put it on the bottle of lesithin. Two pumps is exactly 1/2 Tbsp, and no more trying to clean out the measuring device. I also usually use flax seed meal instead of straight seeds. Wither way turns out every time.

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DaAmazon

Cooking Level: Intermediate

Home Town: Redmond, Washington, USA

Living In: Vale, Oregon, USA

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Slow Cooker Pizza

Reviewed: Jul. 25, 2008

Excelent, and the family LOVES it. I'll try some lower fat versions of peperoni in the future and see how it turns out. It's just as good without the cheese for those with milk allergies.

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DaAmazon

Cooking Level: Intermediate

Home Town: Redmond, Washington, USA

Living In: Vale, Oregon, USA

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Slow Cooker Lentils and Sausage

Reviewed: Jul. 25, 2008

Very flavorful and satisfying. I really enjoyed. Unfortunately the rest of the family was put off by the typical cooked lentil "grey glop" look and wouldn't even taste it. (They're only 5-9) I'll make it again, if only for myself ;0)

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DaAmazon

Cooking Level: Intermediate

Home Town: Redmond, Washington, USA

Living In: Vale, Oregon, USA

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Broiled Scallops

Reviewed: Jun. 3, 2008

To me, these were just OK. The scallops I got were still frozen, even though they were from the deli counter, so I am sure that didn't help. When I rinsed them, I rinsed them in hot water to dethaw them a little. I ended up having to cook them for about 15 mins, not the recomended 7 mins because they were cold on the bottom so I flipped them and baked them longer. Again, that is probably from them being frozen. My husband didn't like them because they were "too fishy" tasting. I definetly prefer them grilled on the BBQ. Just brush them with some oil and season with some Johnny's salt. They are not fishy tasting that way and have the smoked flavor, and they are not so heavy with the butter cooked in. I don't think I will make this again. I am sure I would like it more if the scallops were not frozen, but I spent $22 on the scallops and don't want to risk spending that much and not liking them as much as grilling them.

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Becky Gallegos

Cooking Level: Intermediate

Home Town: Redmond, Washington, USA

Living In: Bellevue, Washington, USA

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Banana Crumb Muffins

Reviewed: Jun. 3, 2008

Soooooo good! These are my favorite muffins ever! The crumb topping makes them! I make these all the time!

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Becky Gallegos

Cooking Level: Intermediate

Home Town: Redmond, Washington, USA

Living In: Bellevue, Washington, USA

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Baked Ziti I

Reviewed: Jun. 3, 2008

This is sooo good! Out of all the things I make, this is my husband's favorite!! I added garlic, italian seasoning and fresh basil to the sauce. The first time I made it and followed the directions exactly...it was just missing something. I also made it once with all mozzarella since the store I went to was out of provolone and I couldn't even tell the difference. This is sooo good!

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Becky Gallegos

Cooking Level: Intermediate

Home Town: Redmond, Washington, USA

Living In: Bellevue, Washington, USA

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Big Soft Ginger Cookies

Reviewed: Jun. 3, 2008

I was craving ginger cookies one day so I searched for a recipe. I made these and LOVED them! They are so soft and chewy and were really ginger-y. My husband loved them too, which is the ultimate test for my picker eater. Will make again and again...and again!

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Becky Gallegos

Cooking Level: Intermediate

Home Town: Redmond, Washington, USA

Living In: Bellevue, Washington, USA

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Teriyaki Pork Tenderloin

Reviewed: Jun. 1, 2008

So good and sooo easy! Like anything, the longer you marinade it, the better. I forgot to do this in advance once and let it sit for about 3 hours and I could definatly tell the difference. I like to make it the night before. If I followed the recipe exactly, there was too little marinade and too thick to coat it, so I follow the recipe but use half the amount of meat and it's perfect! It says to discard the marinade but I put it all in the baking dish. I make this all the time. Love it! The tenderloin freezes great too and since it is just my husband and I eating, I get one of those tubes (I guess you would call it) of tenderloin, cut it up and put half in the freezer for later.

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Becky Gallegos

Cooking Level: Intermediate

Home Town: Redmond, Washington, USA

Living In: Bellevue, Washington, USA

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Basil Shrimp

Reviewed: Jun. 1, 2008

I really enojyed this recipe! Next time I make it I will marinade it a little longer. I could taste the flavor, but only a little. While I love the flavor of shrimp, I would have loved it if I could taste the marinade more. Once I skewered the shrimp I rubbed the leftover marinade on the skewers, I didn't have the heart to toss all that wonderful marinade. Will make this one again!

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Reviewer:

Becky Gallegos

Cooking Level: Intermediate

Home Town: Redmond, Washington, USA

Living In: Bellevue, Washington, USA

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Caramelized Baked Chicken

Reviewed: Jun. 1, 2008

Soooo good! It doesn't caramelize that well for me. I have made this recipe at least once a month for years now (been meaning to rate it for a long time now) but I am OK with it not caramelizing that well for me because I always make white rice and drizzle the leftover sauce on my rice. We love love love this dish! Oh, and since I don't like meat on the bone, I make it with chicken breast.

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Becky Gallegos

Cooking Level: Intermediate

Home Town: Redmond, Washington, USA

Living In: Bellevue, Washington, USA

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Beef Bourguignon II

Reviewed: May 13, 2008

I made this dish for the first time when my husband family from London was in town. It is a great meal to make for a group of guests or dinner party as it smells up the house with a delicious aroma and also serves plenty. Saves well for left overs. If you have extra try heating up the next day for lunch and adding a little beef stock and cream to make a nice soup with some french breads. I just dished it out in to a deep dish plate with no rice and then served a spinach salad with a raspberry dressing. Excellent with wine and chocolate truffles for dessert. Thank you!

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