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Jenni's Turkey and Dressing Pie

Reviewed: Oct. 14, 2009

Definitely yummy! Used frozen veggies instead of canned and prepared powdered gravy & it came out quite good.

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This review is based on the recipe "as is" WAY WAY too much salt- they were inedible. Cut the salt way back and use 1/2 the milk, and they have some potential. I'll try again with modifications because they kinda smelled like strawberry shortcake when cooking and my son loves anything strawberry, but I would NOT recommend making this as per the recipe.

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Pork Chops 'n' Pierogies

Reviewed: Aug. 10, 2009

I was a bit skeptical about this recipe, but YUM! Even my 4 year old ate it (minus the onions).

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Strawberry Cake from Scratch

Reviewed: Jul. 29, 2009

This cake was really dense and heavy--and I made sure to sift first then measure the flour, but it was very heavy. It was moist though, it had more of a consistency/density that I would expect of a wedding cake. It was pretty yummy anyway!

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Rocky Road Ice Cream

Reviewed: Jul. 19, 2009

YUM! I didn't have mini marshmallows or pecans, so I improvised. I melted some fluff, put it in a baggie, cut off the tip, and piped it into the ice cream maker while it was churning...it put a nice marshmallow ribbon through it. I also added chopped walnuts and chopped chocolate. SO YUMMY! I'm about 7 months pregnant and this may become a staple for me!

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Spicy Sausage Skillet Breakfast

Reviewed: Jul. 17, 2009

I have a hard time with breakfast because I don't like eggs. I'm constantly looking for more unique weekend breakfast recipes than pancakes, waffles, and french toast. When I came across this it sounded yummy, and it is! I've probably made this about a dozen times!

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Fettuccini with Mushroom, Ham and Rose Sauce

Reviewed: Jan. 3, 2009

Yum...it was DELICIOUS! I used leftover hickory smoked ham and it was similar to vodka sauce. YUM! Hubby looked up wide eyed and said that I'll have to make it again. Thanks for the recipe!!

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Cabbage Fat-Burning Soup

Reviewed: Oct. 19, 2008

SO GOOD! I started making it and realized I only had about 1 1/2 quarts of tomato juice, so I added 1 28 oz can of tomato sauce instead. I also used a black and red pepper combo to spice it up...YUM. It also made A LOT--I got three 48 oz. tubs to freeze and a 32 oz tub to keep in the fridge for lunch this week. Thanks for the recipe! Definitely a keeper!!

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