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Incredibly yummy! I upped the amount of apricot preserves, and also discovered I didn't have any dry mustard, instead, I used equal parts of regular and dijon mustard, I probably used about 2 Tbsp each, the house smelled incredible, and everyone proclaimed this ham fantastic! It's now my official Easter ham!

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Dinah's Stuffed Mushrooms

Reviewed: Apr. 9, 2012

Everyone LOVED these mushrooms. I only used about 3 Tbsp of melted butter, and instead used the juice from one of the cans of clams, and they were plenty moist. Definitely will use more mushrooms next time, this makes a lot of stuffing!

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No Bake Cookies III

Reviewed: Aug. 5, 2009

Really good and really easy!!!! YUM!!!!

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Sweet Mustard Chicken Bake

Reviewed: Mar. 27, 2009

Excellent! I also changed the recipe to equal parts honey and mustard, with only a small pat of butter. I dredged the chicken breasts in the sauce and then coated in a mix of plain bread crumbs, parsley and crushed french fried onions and baked at 350 till done...great!

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Sweet, Sticky and Spicy Chicken

Reviewed: Mar. 25, 2009

really good, but not really sticky at all, so four stars over all

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Scalloped Corn I

Reviewed: Jan. 19, 2009

This recipe has a great flavor to it! That being said, it is also very rich. Try reducing the amount of sour cream by 1/4 cup, the taste is still great!!

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Baked Slow Cooker Chicken

Reviewed: Aug. 27, 2008

Really enjoyed this, but if you put chicken stock or broth in the bottom, I suggest you use low sodium!!

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Buffalo Chicken Wings II

Reviewed: Jun. 12, 2008

very good, I like the fact that they are baked and not fried!!! I do use more hot pepper sauce than the recipe calls for- specifically Frank's red hot, with a dash of the vinegar and that's really all they need!!! Great!!

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Garden Fresh Tomato Soup

Reviewed: Jun. 12, 2008

Yum, this is fabulous!!!

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Creamed Spinach II

Reviewed: May 25, 2008

An excellent start!! I started with 2 tbsp. butter and sauteed half an onion and one clove of garlic, then I used 12 oz. of fresh spinach instead of frozen. After that wilted down, I let it cook for about 10 min and mixed in half a can of cream of mushroom soup, 1/4 cup milk, 1/4 cup Parmesean and Romano cheese mixed. Let it warm though, and FABULOUS!!!

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