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Mediterranean Pasta with Greens

Reviewed: Oct. 18, 2009

These ingredients are great, but the end result was a bit dry. Next time, in lieu of sundried tomatoes, I might instead halve Roma tomatoes, roast them with olive oil and some spices like oregano and crushed red pepper, and then add these to the pasta, with half the tomatoes mashed up with their juices, to add some light sauciness to this.

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Butternut Squash and Turkey Chili

Reviewed: Oct. 18, 2009

Used Great Northern beans instead of hominy, and also chopped up a bunch of bell peppers that needed to be used up and included those. Delicious seasonal meal!

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Roasted Brussels Sprouts

Reviewed: Oct. 18, 2009

Had fresh carrots and beets to use, too, so peeled, cut into chunks, and roasted along with the sprouts. Made a for a beautifully colorful and yummy dish brought to an early family Thanksgiving dinner, and it was gobbled up in no time, even by the children!

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Walnut Apple Bundt Cake

Reviewed: Sep. 21, 2008

Made this for a potluck lunch at work, and shared with recipe with many new fans!

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Hot Feta, Artichoke and Roasted Red Pepper Dip

Reviewed: Dec. 22, 2007

Following the original KraftFoods recipe, I use a jar of diced pimientos, and a generous tablespoon of minced garlic. For presentation's sake, I also change the oven setting to "broil" for a minute or so, to brown up the top. Always a hit at holiday parties with woven wheat crackers!

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Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Nov. 23, 2007

I used the bread machine to bake up a 1.5-lb loaf of sourdough bread a few days beforehand, and used pork sausage in lieu of hard-to-find turkey sausage. I didn't stuff the bird with this, but rather baked at 350 degrees for 30 minutes in a greased 2.5-3 qt casserole. Wonderful!

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Rosemary Roasted Turkey

Reviewed: Nov. 23, 2007

Simple preparation, beautiful presentation, gourmet results!

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Yummy Sweet Potato Casserole

Reviewed: Nov. 23, 2007

Could almost double as a dessert!

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Vegetarian Stuffing

Reviewed: Nov. 18, 2007

I used a big loaf of crusty Italian bread, and did use all of the optional ingredients, but at about twice the recommended measurements. I also chopped up two stalks of celery and about a dozen baby carrots, and sauteed these in a tablespoon of butter, then added a few tablespoons of vegetable broth that I had left over, and a chicken-flavored bullion cube, and continued to cook the vegetables on low heat until tender, about 10 minutes. These extra veggies added color, texture, and taste to the stuffing. I also added generous dashes of dried thyme, marjoram, tarragon, and sage. A winner!

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Fresh Fruit Salad

Reviewed: Jul. 28, 2007

Lovely salad, and the accompanying yogurt dressing made it. Would add mango or nectarine or peaches next time, to have all colors represented in this rainbow dish!

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Mom's Breakfast Strata

Reviewed: Jul. 28, 2007

Made this for a family Sunday brunch, along with two other recipes found at this site (Blueberry Buckle and Fresh Fruit Salad), and got rave reviews! An easy-to-make-ahead all-in-one dish.

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Irish Cream Bundt Cake

Reviewed: Dec. 30, 2006

I prepared this cake per the recipe, but chopped the pecans more finely than in other photos posted. I used a fluted bundt pan, and drizzled the glaze on top, letting it run down the sides instead of "painting" it on. Waiting a few minutes between drizzled "coats" of icing helped to form subtle layers of glaze, enhancing the ridged shape. This was a tasty, moist cake, a perfect end to Christmas dinner. The only thing I would do differently: Add more chopped pecans and incorporate these into the batter.

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