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Lemon Mint Sauce with Shrimp

Reviewed: May 16, 2011
This dish is amazing. I have mint in my garden so I was looking for a way to use it. I add a bunch of vegetables to this dish. I saute them in the olive oil. Zucchini and yellow squash are good. Broccoli, whatever you might have. I mix it all together in the sautee pan. I pour it over the pasta in a baking dish and put it in the oven so it is hot. So easy and good!
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5 users found this review helpful

Raisin Honey Chews

Reviewed: Mar. 24, 2007
I Brought these to bible study and they disappeared. I substituted butter for shortening. Sugar was decreased to 1/2 cup but could have been cut down to 1/4 cup. I used 1/2 white flour and 1/2 whole wheat flour, and then for the 1/2 cup extra because of the butter, I added cornmeal. I also added chocolate chips. They had plenty of taste. This is a great cookie to experiment with!
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3 users found this review helpful

Key West Penne

Reviewed: Mar. 23, 2007
I used all listed except I used 1/4 of a pint of cream. I think the reason some found it to have too much juice is because when the scallops are cooked, they add juice. I strained out the juice and reduced it, added 1/2 of the small carton of cream, cooked it and then added it back to the scallop/shrimp mixture. Then, I added 1/2 the pasta. This way, there is more seafood and less pasta to enjoy. It turned our perfect. My husband loved it and asked that I make it again. I had cooked up the whole package of pasta and used the other half the following night to make a cold pasta salad.
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13 users found this review helpful

Peanut Butter Fudge Bars

Reviewed: Feb. 13, 2007
These are awesome! The topping does crumble if you beat whats left and then sprinkle it on top. I had no problem witht he bottom burning.
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0 users found this review helpful

 
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