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Pizza Crust for the Bread Machine II

Reviewed: Oct. 28, 2008
This recipe for pizza crust is AMAZING! Not only is it super-easy - the ingredients are ones I usuallly have on hand. I made it twice last weekend and both times it turned out perfect. I topped it with "Easy Pizza Sauce III" (recipe also from this site) and it was awesome! I will be making both recipes on a regular basis from now on.
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Easy Pizza Sauce III

Reviewed: Oct. 28, 2008
I gave this recipe 4 stars as is, but I used some of the other suggestions and made a couple changes of my own, and it is a 5 star recipe for sure! I used 2 pressed garlic cloves instead of the powdered garlic, added 1/2 t. onion powder and a couple teaspoons of sugar. I made it with "Pizza Crust for the Bread Machine II" (recipe also from this site) and it rocked!
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Ricotta Cookies III

Reviewed: Oct. 28, 2008
This recipe for ricotta cookies is fabulous! They are everything a ricotta cookie should be - light, fluffy, a little creamy, and not too sweet. I found my cooking time to be about 12 minutes and I used almond extract in the frosting. They were delicious! I will be making them again soon with lemon extract to see the difference. Beware: The recipe makes a lot of cookies (not that they last that long, though...)!
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Smooth Sailing Sugar Cookies

Reviewed: Oct. 18, 2008
I have been using this recipe for years now. It is the best sugar cookie recipe I have ever made. I find the dough exceptionally easy to work with - it never sticks and I get awesome results every time. Like some of the other reviewers mentioned, the cookie is kind of plain by itself. But after frosting, it is the best sugar cookie you will ever have. I only use almond extract in the frosting - the hint of almond puts it over the top.
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Oatmeal and Wheat Flour Blueberry Pancakes

Reviewed: Oct. 5, 2008
It's hard to find a recipe that is both delicious and healthy - here it is! I used buttermilk instead of soy milk and next time will increase the blueberries to 3/4 C. or 1 C. Perfect amount of sweetness. Very good recipe.
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Chicken Enchiladas I

Reviewed: Sep. 19, 2007
I've made this recipe a couple of times before and it has always been excellent. This time, I made the recipe a couple of weeks ago and froze it (assembled, not baked). I took it out of the freezer for dinner tonight and baked it at 375 F for about an hour - It was awesome! Based on several other reviews, I omited the water and used only half of the tomato sauce. I also used Sara's Enchilada Sauce (found on this site) instead of the taco sauce. I will be making this again and again. Thanks, Debbie!
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