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This soup is good for my soul. Creamy, flavorful, easy to make, and filling. I like to have it with fresh buttermilk biscuits or homemade rolls (sweet dinner rolls is my fav. recipe from here- they turn out wonderfully every time I make them). I don't measure ingredients anymore. I add rosemary and ginger to my liking. It probably ends up being more than the recipe calls for cause I like a lot of flavor. I also use evaporated milk instead of heavy cream cause its a little lighter calorie-wise and less expensive. Still has a really nice creamy flavor though. Delicious!

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Sweet Potato and Carrot Soup with Cardamom

Reviewed: Oct. 3, 2009

I love this soup! I also have it on cool gray days when I want to be cozy. I am a fan of cardamom always so I wouldn't decrease the amount at all. Also added a bit of garlic and use fresh ginger if I have it on hand. Chicken stock does give it a little more roundness. Delicious!

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Greek Pizza with Spinach, Feta and Olives

Reviewed: Jul. 19, 2009

I LOVE this pizza! I added some oregano to the feta/mayo mixture as well. I had green onions so I used them instead of white and added a little mozza to the topl. I make this every time I crave pizza now. (If you make your own crust, its nice to put some basil, rosemary and oregano in the dough as well. Amazing aroma while its baking!)

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Waffles II

Reviewed: Jan. 31, 2009

I found these waffles to be quite dry. I was careful not to overcook them, but perhaps my waffle iron is too hot. Nevertheless, I will not make these again.

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Creamy Spinach Soup

Reviewed: Oct. 10, 2008

As far as simple creamy soups go, this is a great one. I didn't have enough half and half so I used milk and about 1/3 cup of cream cheese. It was delicious. I also sauteed the onions and fresh garlic and used chicken broth instead of water.

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Sweet Dinner Rolls

Reviewed: Aug. 26, 2008

Amazing every time!

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Crab Quiche I

Reviewed: Aug. 26, 2008

I didn't have swiss cheese so I used mozza on top and old cheddar in the mix. It was good, but I think it needed a little more flavor. Maybe the swiss cheese is what does it.

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Moussaka

Reviewed: Feb. 19, 2008

I made this recipe for dinner with a friend and she got hooked on all things eggplant as a result. The flavor was perfect, much like moussaka I've had at Greek restaurants, but it came out a little runny. I will let the eggplant drain longer next time. The yolks in the bachamel sauce were a good idea, as was cutting out the butter. Make sure you give yourself a lot of time for this recipe. It's worth it!

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