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Grandma's Green Bean Casserole

Reviewed: Nov. 26, 2009

Great alternative for people like me who don't care for the mushroom soup version. I've made it a few times and have found that if the onions are diced small enough they will cook and soften in the oven. I also like to use an extra can of beans and only about a cup of cheese. A sprinkling of paprika on top before baking gives the topping a really nice golden color.

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Southern Pecan Pie I

Reviewed: Nov. 24, 2007

I thought everything was perfect about this recipe except that it should mention to bake on the lowest oven rack, or else the top would get brown too quickly. I started mine out on the middle rack, but moved it to the bottom when I noticed this. Also, I thought 1 1/2 cups of pecans wasn't enough. I used closer to 2 1/2 cups.

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Chocolate Chocolate Chip Cookies I

Reviewed: Jul. 13, 2003

These cookies are excellent - not only the flavor, but also the texture. Very moist and chewy.

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Funnel Cakes IV

Reviewed: Nov. 27, 2001

Excellent, especially sprinkled with powdered sugar or heaped with ice cream, whipped cream and caramel sauce.

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Banana Nut Bread I

Reviewed: Nov. 27, 2001

This bread is the bomb! Very moist. My husband loves it, the kids love it, and everyone else who has had it loves it. It's delicious with or without the nuts.

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Almond Shortbread I

Reviewed: Nov. 27, 2001

Wonderful! I found this shortbread very mellow and tender, and the subtle almond flavor made it even better. I will be making this every year for my Christmas gift baskets.

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