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Best Spinach Dip Ever

Reviewed: Jun. 14, 2011
I personally always add the full 10-12 oz package of spinach and the whole 8 oz can of water chestnuts. I also add a can of chopped artichoke hearts, some minced garlic, and some grated parmesan cheese. The mayo does add good flavor, but I usually leave it out and just use 16 oz of fat free sour cream. That way I don't feel as guilty eating it all because it's delicious! If you want a hot dip, it's also very good baked.
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8 users found this review helpful

Chantal's New York Cheesecake

Reviewed: Apr. 23, 2008
I have baked this a couple of times, first following some reviewers' comments to decrease flour and then once following the recipe exactly. Everyone loved both of them, but it was much better following the recipe and not decreasing flour. I did use a different crust recipe that was suggested by some of the reviewers the second time, and it was much better. I also baked it with a pan of water on the shelf below it, and let it sit for a few hours before removing it from the oven. It was perfect with no cracks.
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4 users found this review helpful

Chicken Pot Pie IX

Reviewed: Feb. 24, 2014
I followed reviewers' suggestions and doubled the sauce, but threw half of it away because it would not fit in the dish. I'm guessing I used about 1/2 lb of chicken, but added 4 small potatoes, so the sauce ratio should not have been affected much by my using less chicken. I did season the chicken and veggies as they boiled. My chicken and veggie mixture filled somewhere around 2/3 to 3/4 of my 3 quart dish. I also added garlic powder to the sauce. I poured as much of the doubled sauce into the dish as possible, but only about half would fit. Instead of using a store bought crust, I mixed 1 cup of flour, 2/3 cup melted butter, and 1/2 cup of milk and spooned it out across the dish. The crust was really my favorite part, but I did like this recipe's homemade sauce instead of using canned cream of chicken. Even with only one recipe of the sauce, it was very saucy and not dry at all.
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2 users found this review helpful

Slow Cooker Chicken and Dumplings

Reviewed: Mar. 23, 2011
The dumplings made of biscuits were good, but I did not care for the flavor of the dish. It did not taste like real chicken and dumplings.
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2 users found this review helpful

Oklahoma Cheese Grits

Reviewed: Aug. 24, 2009
This is a great recipe. I wish I had read some reviews first because I thought it was too salty, and I didn't even add all the regular salt that it suggested. In my efforts to be healthier, I used half the amount of butter and 2% grated sharp cheddar cheese. It was great if you can get past the saltiness!
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2 users found this review helpful

Artichoke Chicken

Reviewed: Jul. 28, 2009
Excellent recipe! I added fresh mushrooms. Yum!
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2 users found this review helpful

To Die For Blueberry Muffins

Reviewed: Jul. 28, 2009
I give this recipe 3 stars because it was good, but nothing special. In fact, it tastes just like the bakery style Duncan Hines blueberry muffins, except that this crumb topping was not as sugary as what comes in the box. So it's definitely a good recipe, but easier to just use the box if this is the type of muffin I want. If you are looking for a real bakery style muffin, try allrecipes' Blueberry Cream Muffins and add the crumb topping from this recipe. Now that is the perfect muffin!
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2 users found this review helpful

Blueberry Cream Muffins

Reviewed: Jul. 28, 2009
This is the bakery-style muffin recipe I have been looking for! Next time I will add more blueberries and add the crumb topping from the "To Die for Blueberry Muffins," (which tasted like Duncan Hines to me), and it will be perfect!
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2 users found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Oct. 7, 2008
Chocolate chip cookies are one of my favorite things in the world, and these were wonderful! I did not have unsalted butter, so I used salted butter and did not add the extra salt. I did take the eggs out of the refrigerator before I did everything else, but I did not refrigerate the dough before baking (I was too eager to eat them). I also did not take the time to sift the flour. They were perfectly big and fat, and were not flat at all. If they do not taste fresh and soft the next day, it is because you baked them too long. The first time I baked mine for 18 minutes, and they were very crunchy the next day. The second time, I baked them for 16 minutes, taking them out of the oven when the edges were starting to brown even though the middle did not look quite done, and they were perfect the next day. Some people say there are too many chocolate chips, but they must not be the chocolate chip lover that I am! I think this may be my new favorite chocolate chip cookie recipe!
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2 users found this review helpful

Chewy Chocolate Chip Oatmeal Cookies

Reviewed: Mar. 24, 2014
I gave the recipe 4 stars as it is written, but I think it is 5 with the changes I made. I followed others' suggestions and used 1 3/4 cups flour, 1 tsp baking soda, and 1/2 tsp salt. I used 1 cup wheat flour and 3/4 cup white flour, and I think I'll try all wheat flour next time. I also omitted the walnuts and added a 2nd cup of chocolate chips. I'm a chocolate lover, and 1 cup just didn't seem to be enough. I refrigerated the dough overnight, and baked them the next day for 14 minutes at 325. They were absolutely perfect. They hardly spread at all and rose up thick and chewy. I made them fairly small. I used a cookie scoop that is a little more than a tablespoon, and the cookies spread to about a 2 inch diameter and were 3/4 to 1 inch thick. Delicious! Everyone raved about them.
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1 user found this review helpful

Sausage Balls

Reviewed: Oct. 14, 2013
I prefer to cook the sausage first so that my sausage balls are not greasy, and then add 1/4 cup buttermilk so they are not dry. It makes a wonderfully moist sausage ball.
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1 user found this review helpful

Oatmeal Peanut Butter Bars

Reviewed: Jul. 21, 2014
I have made some oatmeal breakfast cookies very similar to this recipe, but was glad to see that they can also be baked as bars. I wanted something a little more toddler friendly, so I made some substitutions for ingredients that are in my breakfast cookies. I used honey instead of corn syrup and omitted the brown sugar. My cookie recipe uses bananas, but I did not have any to add today. So I used applesauce instead of butter. I also added half a teaspoon of salt and a teaspoon of cinnamon. I left out the coconut and crushed some sliced almonds instead of sunflower seeds. They are not really like granola bars at all, but they were absolutely delicious! I like it better with the applesauce than with the bananas.
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0 users found this review helpful

 
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