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Spooky Witches Fingers

Reviewed: Oct. 30, 2011

These are yummy. I have also seen this style of cookie with green food coloring mixed in the dough so they look even more like witches fingers.

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This is good, but it isn't rice pudding or a custard. It is arroz con leche. Milk and rice and sweeteners. My grandmother's rice pudding recipe has eggs and butter, so I think I am just being spoiled by that. It is good, but it definitly lacks the fat/flavor of a genuine rice pudding. A great option for going lite, though. Also, to prevent it from getting crazy thick, stop cooking it before it gets pudding thick; it will thicken up as it cools some more. If you miss the mark and cook until pudding thick, I like to just stir in extra milk once it comes out of the fridge to get it back to a smoother texture.

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Tofu Parmigiana

Reviewed: Aug. 30, 2010

This was very good! I did as others suggested and egg/floured & crumbed the tofu strips and baked them to get them crispy. I used a loaf pan too to get the layers. I added spinach to each layer too. It was tasty and even prettier!

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Italian Chicken Skillet

Reviewed: Aug. 30, 2010

Yum! My picky husband loved this. I used whole wheat pasta and increased cooking time and added about a cup of chicken broth to prevent drying and scorching.

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7 users found this review helpful

Quick Chicken Divan

Reviewed: Aug. 23, 2010

Without the addidtion of 1/2 c sour cream, 1 t. lemon juice, and 1 t curry, and the 1/2 c of cheese to the sauce, I feel this would have been bland as other reviewers have suggested. With these modificationas (I would even do more lemon juice), it is 5 stars!

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Brown Sugar Meatloaf

Reviewed: Jul. 21, 2010

If you like sweeter meatloaf, like that from Boston Market for example, don't mess with the sugar content on the recipe. I reduced the sugar as other reviewers had suggested and found that I would've liked a little more sweetness. The addition of worcestishire sauce is genius, though.

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Whole Wheat Honey Bread

Reviewed: Jun. 29, 2010

An excellent wheat bread recipe! I didn't have shortening so used 1 and 1/2 T of vegetable oil instead. Crust came out a little dark on my machine which I set at whole wheat and medium; will use the light crust setting in the future. While the recipe is great as is, it still is somewhat dense. I tried a batch using 2.5 teaspoons of yeast and it was lighter and higher; I love it with the change!

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Sushi-Inspired Tuna Salad

Reviewed: Apr. 19, 2009

An awesome way to jazz up boring old tuna fish. I am not a fan of onions so I omitted those. I wanted some crunch still so I just sliced up some cold English cucmbers and used them to dip up the tuna salad. Yummy with an awesome kick in the nose!

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3 users found this review helpful

Antipasto Pasta Salad

Reviewed: Jan. 16, 2009

This recipe was yummy...but was missing something: Garlic! On my second batch I whisked in 2 cloves of minced garlic and it made all the difference. I also used provolone instead of asiago to save $$.

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Ricotta Cheese Cake

Reviewed: Oct. 23, 2008

Delish! I made almost as directed but used a bundt pan and baked for an additional 20 minutes. I also used almond extract instead of vanilla...it is a more unique flavor and makes the cake more unique too.

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