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These are great. I did change it the second time after discovering ginger carrots. I baked the carrots for 15 minutes at 400 degrees in a glass baking dish with a little oil. Meanwhile I mixed the vinegar (I used pomegranate flavored) and sugar with 1 teaspoon ground ginger and 1/2 teaspoon cardamom. After the carrots were done I mixed in the vinegar sauce, stirred to coat and roasted for another 10 minutes. They were excellent.

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Restaurant-Style Buffalo Chicken Wings

Reviewed: Feb. 12, 2012

Perfect!

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3 users found this review helpful

Fresh Pear Pie

Reviewed: Dec. 12, 2011

This was ok. It seemed to be missing something. Next time I will try it with brie.

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1 user found this review helpful

Kale Krisps

Reviewed: Sep. 29, 2011

Hot veggie mama! 10 STARS! I have to admit I already loved kale when I decided to try this recipe. I knew I would like it but this was over the top. I have made it with many kinds of cheese and everyone of them was excellent. My personal favorite at the moment is feta. I also like it with a bit of garlic powder and black pepper. Kale is also very high in iron so eat up ladies!

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Grilled Bacon Jalapeno Wraps

Reviewed: Sep. 13, 2011

I added garlic chunks and a little bit of shredded cheddar to the cream cheese. Amazing!

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Apple Sweet Potato Bake

Reviewed: Jan. 25, 2011

MMMMMM!

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4 users found this review helpful

Eggplant Supper Soup

Reviewed: Nov. 23, 2010

Super soup! I loved it. Very easy, quick and cheap. I did make a few little changes to what I had on hand. A great recipe will always allow for variations. I did not have parsley so I used a little dried basil and oregano. I also used what ever noddles I had (big whole wheat elbows). I used chicken broth and added a dash or Worcestershire sauce. Very hearty on a cold night. Thanks!

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Peanut Butter Pumpkin Bread

Reviewed: Oct. 30, 2010

The kids love it and I like it. I also cut back on the sugar and I am glad I did. Some might like it super sweet but I wanted bread not cake. I also used 1/2 whole wheat and 1/2 all purpose flour. You can't tell at all since there is so much going on with this bread.

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Eggs with Tomatoes

Reviewed: Oct. 14, 2010

This was interesting. I did notice it was a lot like Shashouka, except that you would poach the eggs in the sauce with Shashouka. But it was still a great way to use up tomatoes from the garden.

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Sausage Gravy III

Reviewed: Oct. 14, 2010

Yummy!

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Connie's Zucchini "Crab" Cakes

Reviewed: Oct. 14, 2010

These didn't taste like crab at all to me but they were still tasty. I didn't have trouble with too much water or them being soggy at all. I did use zucchini out of my yard that was gigantic, more like a winter squash really and dried inside. Maybe that was why they were not soggy. I rubbed oil on my hands before I dredged them in flour. I also baked mine at 400 for 10 minutes on each side. Great with chili paste!

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3 users found this review helpful