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Lisa's Chocolate Chocolate Chip Cake

Reviewed: Feb. 8, 2011

I made this cake today and had a piece tonight. I followed the recipe as is but didn't have any mini chocolate chips - only the regular size. You could actually taste (and see) the chips in the cake. I baked at 350 for exactly 1 hour and let it cool in the Bundt pan for another hour. Then I inverted it onto a cake plate with a cover and let it cool completely before covering it. This cake was so MOIST. Right before serving I dusted it with a little powdered sugar. If you follow the directions as stated, you will have one of the most decadent chocolate cakes. Thanks for the recipe Lisa, this will definitely become my standard "chocolate cake".

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27 users found this review helpful

Beth's Scalloped Cabbage

Reviewed: Jan. 15, 2011

This dish was AWESOME!!! I fixed for New Year's day since we traditionally have cabbage for New Year's. This takes the plain ol' vegetable to new heights. This is what I did: (1) Cut a medium-size head of cabbage and boiled it for about 7-8 minutes and drained it for at least 2 hours (so the dish wouldn't be watery.) (2) Chopped a medium-sized onion and sauteed that in 2-3 tablespoons butter then I made a roux (3) Added the milk (I used at least 2 cups) and added cubed Velveeta and also added some pepper and garlic powder. (4) Sprayed a 9x13 baking dish with cooking spray and put in half the well-drained cabbage, poured half the chedder cheese sauce over the cabbage and sprinkled some shredded Cheddar cheese over. Then I put the rest of the cabbage on top and poured the rest of the cheese sauce and covered with shredded cheese and bread crumbs. (5) Covered with foil and baked for 1 hour at 350 degrees. My husband has even asked me to make it again. I will definintely make this every New Year's and many times during the year. Thanks for sharing!!

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2 users found this review helpful

BBQ Country Style Ribs

Reviewed: Jan. 15, 2011

This yielded the most tender ribs I've ever had!! I seasoned the ribs first with a little salt, pepper and garlic powder and then I baked very meaty country style ribs for 2 hours covered with foil. Drained off the grease and then poured a WHOLE bottle of Bullseye Barbecue Sauce and covered with foil. Returned them to the oven and baked another 70 minutes. The meat was soo tender-it was falling apart in the sauce. This is an AWESOME way to cook an inexpensive cut of meat that yields such tender results. I will definitely fix this one again.

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10 users found this review helpful

Normal Chicken

Reviewed: Nov. 7, 2010

This chicken was AWESOME!!! It had SOO much flavor. This is what I did differently: (1) I used chicken pieces-drumsticks, instead of boneless chicken breasts. Since that's what I dad on hand (2) I seasoned the chicken pieces with salt, pepper and granulated garlic (3) I added a 1/2 cup brown sugar (add more for a sweeter taste) (4) added 1/4 cup water The result was a "teriyaki" sauce that is WAY better then the ones you buy at the supermarket.This smelled SOO good cooking in the oven. I'm sure it would be awesome with sliced onions and bell peppers added to it. My husband ABSOULUTELY loved this dish, he's already asked me to make it again and i already made it FOUR nights ago. This will for sure be one of the regular meals at our house. Thanks for the great recipe. This one's definitely a keeper.

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4 users found this review helpful

Cheesy Baked Eggplant

Reviewed: Jan. 4, 2009

This is a great dish as an alternative to "fried" eggplant. The things I did differently are 1) I sauteed the onion and garlic and add the Italian seasoning to them, 2) used 1 can diced tomatoes without chilies with the liquid drained, 3) used 1 pound Mozzarella cheese and 4) used a small jar of spaghetti sauce. My husband actually ate 2 servings and we ate the rest for dinner tonight. This will become a regular dish in our house. I will defintely make this again & again.

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3 users found this review helpful