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Triple Berry Crisp

Reviewed: Jul. 23, 2011

This was delicious! I used 3 Tbsp sugar and 1 Tbsp flour to coat the berries, and cut the butter to 1 cup.

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Fabulous Zucchini Grinders

Reviewed: Mar. 31, 2011

We loved it. I added yellow squash to the zucchini.

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Greek Chicken

Reviewed: Jul. 1, 2010

The chicken was good on its own, but perfect in gyros with a greek yogurt sauce.

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Simple Whole Roasted Chicken

Reviewed: Apr. 19, 2010

Great flavor and very moist. I would double the rub. It seemed a little sparce, but the taste was still good.

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Jalapeno Popper Spread

Reviewed: Mar. 15, 2010

Really liked it. I could taste the mayo a little. Next time will cut mayo by 1/2. I also added some salt, pepper, and garlic.

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Cheesecake Bars

Reviewed: Mar. 15, 2010

very good and easy, but not the right ratio of cheesecake to crust. Double the cheesecake.

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Chicken Breasts Pierre

Reviewed: Mar. 5, 2010

It was just okay.

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Carrot Cake III

Reviewed: Jan. 25, 2010

This cake was delicious. It was extremely moist. I replace the grated carrots with about 2 cups of baby food carrots, which adds to the moistness.

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Spaghetti Carbonara II

Reviewed: Jan. 25, 2010

This is a great recipe. I replaced the dry white wine with heavy cream. It made it very creamy and decadent.

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Everyone loved it. I made it with three chicken breasts since they are bigger than thighs and people suggested doubling the sauce. I could have easily made four to five breasts with the amount of sauce the recipe generates.

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Asian Lettuce Wraps

Reviewed: Mar. 7, 2009

Made it with ground turkey, next time will make it with chicken breasts. The flavor was very good.

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French Toast Casserole

Reviewed: Mar. 5, 2009

Soggy on one side and crispy on the other. I would flip half way through cooking next time.

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Chicken Tortilla Soup V

Reviewed: Jan. 22, 2009

Really good flavor. A little heat, but not too much. I boiled the chicken in broth and then shredded it. I also added a can of drained pinto beans and a dollop of sour cream.

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Whit's Chicken Enchiladas

Reviewed: Jan. 13, 2009

Filling was pretty good, but enchiladas rather bland overall. I didn't like the heavy cream over the top. It pools along side the enchiladas and was not appealing and so fatty. I put the chilis in the blender so they would be less detectable to my picky family members.

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Excellent Broccoli Cheese Soup

Reviewed: Jan. 24, 2008

This soup has a very good flavor. I made a couple changes though. First, like many reviewers I omitted the processed cheese and increased the regular cheese to around three cups(for 1/3 recipe size). One problem I had with the soup is that it is white with green broccoli in it. I took about 1-2 cups of the soup and put it in the blender with 1/2 cup thawed spinach. Then added it back to the soup along with the cheese. This made the soup have a great color and didn't really change the taste. Next time I would also increase the flour by about 1 tablespoon(for a third of the recipe). It was a little thin. Other than that I would definitely make again.

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Filipino Lumpia

Reviewed: Apr. 25, 2007

These are very good. We used egg roll wrappers and used 2 cups shredded cabbage. Other than that we kept the recipe the same and used a sweet and sour dipping sauce. We also froze the lumpias after wrapping, then fried when ready to eat. The wrappers on the frozen ones were a little chewy, but the ones that we cooked immediately after assembling were crispy.

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Honey Butter

Reviewed: Mar. 19, 2007

Really good. I added about 1/2 teaspoon of vanilla as others had suggested. We had it with cornbread and later with regular toast.

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Peanut Butter Fudge IV

Reviewed: Dec. 23, 2006

Extremely easy to make, but tasted average. I was hoping for something great. It is chocolate fudge with a hint of pb.

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1 user found this review helpful

Sweet Dinner Rolls

Reviewed: Nov. 24, 2006

These rolls are excellent. I have made it a few times and tried different things. I suggest following the recipe. I added some honey and couldn't tell the difference. I also tried making it in the bread machine and in a mixer. The bread machine batch were noticably fluffier. I also tried making as cresents, in a muffin tin and in a casserole dish. I preferred the muffin tin and casserole dish. I also seperated them into 24 pieces, rolled them into balls, put them in the tin or dish, then let rise. They only needed to rise for 30 minutes. I then heavily brushed on the butter. Cooking time seemed about the same. The rolls in the tin did brown faster on the bottom, so maybe lower the temperature if you do it that way. Everyone raved and thought they were from a bakery.

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Peanut Butter Bars I

Reviewed: Oct. 24, 2006

These turned out great. I agree they are better chilled, although mine didn't become mush at room temp. I did not think it needed salt added to the peanut butter mixture. I guess that depends on the pb you use. Mine were not gritty either. I turned th e graham crackers to near powder. I also stuck the pb in with the butter I melted. Mixing was easy. I also used milk chocolate chips because I like them better.

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2 users found this review helpful

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