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Zucchini Brownies

Reviewed: Aug. 9, 2011

The whole family loved these brownies! No one minded eating their zucchini today! Thanks for a great recipe.

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Creamy Buttermilk Dressing

Reviewed: Aug. 1, 2008

Loved this dressing - it tastes just like in the restaurants. It's very thick and could also be used as a dip for a veggie tray. If you don't like it so thick, just add a bit more buttermilk.

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1 user found this review helpful

Exactly what I was looking for! I was trying to recreate a chop salad I had at a local restaurant and this did the trick! I used it to top chopped romaine, chopped avacdo, chopped tomatoes, crumbled bacon and gorgonzola cheese. Makes a rich and elegant looking salad - would be great for company. Thanks!

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21 users found this review helpful

Pretty Chicken Marinade

Reviewed: Aug. 1, 2008

Very good flavor - Everyone commented on how delicious the chicken was. I used 1Tbsp of liquid smoke as I was afraid of an overpowering taste. I'll be making this again and again!

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Rich Chocolate Truffle Pie

Reviewed: Aug. 1, 2008

Not for the casual chocolate lover! Pie is very rich and needs a nice dollop of whip cream when serving. Everyone loved it (especially the kids!) Because it's so rich, I think making mini tarts as someone else suggested is a great idea. I'll try it that way next time. This recipe is a keeper!

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Key Lime Pie VII

Reviewed: Aug. 1, 2008

Best recipe hands down! This was so quick and easy, but tastes bakery/restaurant quality. I used 2 cans of sweetened condensed milk and I bought Key Lime Juice from the store, then just used zest from a regular lime. Everyone was impressed. Thanks for the recipe!

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Baked Potato Soup

Reviewed: Mar. 17, 2008

Great Recipe! My husband said it was as good/better than our local Irish Pub. Thank you!

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Diane's Colcannon

Reviewed: Mar. 17, 2008

Wow! I've never had colcannon before, but it sounded good so I tried it on St. Paddy's Day. It was so delicious! I used red potatoes, so they were very creamy. I also increased the bacon to 6 slices. I'll definitely be making these often. Thanks for the recipe!

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