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Mom's Buttermilk Pancakes

Reviewed: Dec. 29, 2012
Only change I made - I cut the salt to 1/4 tsp. Made these this morning for my teenage son and as a 'breakfast in bed' for the hubby (who's a chef). A big hit! I should've doubled the recipe though, as I only got to taste one :)
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Baked Potato Soup

Reviewed: Feb. 23, 2009
Great recipe. I made this with minor changes: no salt, less basil, no cream and didn't bake the potatoes beforehand (just peel, chop and add to the broth). Served with a dollop of sour cream, a sprinkle of cheese and crumbled bacon then topped with green onions. Very tasty!
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3 users found this review helpful

Low-Fat Blueberry Bran Muffins

Reviewed: Jan. 31, 2008
Excellent recipe! Instead of blueberries I used 3 peeled, cored, and chopped Granny Smith apples and added about a tbsp of cinnamon in with the flour mixture. The batter could have filled more than the 12 cup muffin pan, so I filled each cup to the brim and lowered my oven temp to 350 for about 18 minutes (until muffin top sprang back when touched), they rose perfectly. I let the muffins cool completely before removing them from the pan to let them set because they were so moist. My 10 year old son said they were like store bought muffins!
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Quick Italian Vegetable Soup

Reviewed: Oct. 16, 2007
I love veggie soup, and this recipe proved to be so easy, quick and delicious. My husband, a chef, loved this recipe too! The only changes I made were I used halved grape tomatoes, added a bit of V-8, and didn't add any salt to the soup. My son doesn't like celery so he turned his nose up to the soup so for lunch the next day my husband pureed the soup in the blender, put it back in the pot, added a little milk and chopped sausage. Our son LOVED it, he thought it was a Mexican bean soup :) This method works for homemade mushroom soup too!
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