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Old Time Soft Sugar Cookies

Reviewed: May 24, 2002

These cookies puff up almost like little cakes. They are soft and fluffy and very good. I used butter flavored Crisco and sprinkled the tops with crystal sugar before baking.

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31 users found this review helpful

Alienated Blueberry Muffins

Reviewed: Feb. 25, 2002

This recipe gets 5 stars with the following changes 1) use buttermilk instead of milk and 2) decrease baking powder to 2 1/2 teaspoons.

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161 users found this review helpful

This recipe was great, but the measurements on the ingredient list must be way off. 1 1/2 cups of sugar is WAY too much. So is 1 tablespoon of salt. This recipe is perfect with about 1/2 cup of sugar, 1 teaspoon of salt, 1 teaspoon of pepper and t teaspoon of paprika. Also, I suggest simmering the chicken with the lid off so the wine will reduce a bit.

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158 users found this review helpful

Slow Cooker Chicken Cacciatore

Reviewed: Jan. 17, 2002

This is a great recipe. Use a good brand of pasta sauce, add lots of garlic and peppers and you'll have a restaurant quality meal. IMPORTANT NOTE: If you use boneless, skinless breasts (as I did), only cook for about 4 to 5 (max) hours on LOW or else your chicken's texture will be like canned.

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115 users found this review helpful

Day Before Mashed Potatoes

Reviewed: Jan. 15, 2002

These are great! This recipe works well with fat free ingredients too.

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7 users found this review helpful

Forgotten Cookies II

Reviewed: Jan. 15, 2002

This recipe is great if you like meringue cookies.

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1 user found this review helpful

Black Forest Chocolate Cake

Reviewed: Jan. 15, 2002

You will definitely be able to tell this cake is fat free. The texture is like a big, dry brownie. The funny thing is, it tastes good. The chocolate chips are a must. If you are watching your fat intake, this cake is perfect, otherwise, I suggest you make a regular cake.

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31 users found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: Jan. 10, 2002

These cookies were good, but not any better than the Tollhouse recipe. They baked up puffy but crisp. I baked them for 15 minutes. Next time, I might bake them for 12.

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1 user found this review helpful

Cola Pot Roast II

Reviewed: Jan. 7, 2002

I've made lots of pot roasts and this one is unique. The sauce is what makes it great. The cola really adds something -- it's sweet and snappy. This recipe is also very easy. You don't have to mix all the sauce ingredients in a separate bowl. Just throw them all in the pot, stir, and plop in the roast. Also, I didn't turn the roast over after 3 hours. No need.

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0 users found this review helpful

Spinach and Artichoke Dip

Reviewed: Dec. 26, 2001

Stop! If you're looking for a flavorful dip, don't choose this one. I took it to a family gathering and everyone said it was bland -- missing something. I looked at the recipe again and should have known. It has no salt, worcestire, garlic or anything really flavorful. If you do make this one, add some spices. I felt like I wasted a whole batch of dip.

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149 users found this review helpful

Cookie Mix in a Jar XI

Reviewed: Dec. 18, 2001

I made this for a friend. She made the cookies with her 4 year old nephew and reported back that they came back hard as rocks. She said they may have overworked the dough because she was letting the kid form the cookies and he played around with the dough a lot. I tasted one of her cookies and the taste was delicious but the cookie was hard as a rock. I may give this one another try.

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17 users found this review helpful

Chicken Satay

Reviewed: Dec. 17, 2001

This recipe was very flavorful. I marinated chicken tenderloins overnight then grilled them the next evening. Next time, I will add a few extra tablespoons of brown sugar.

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0 users found this review helpful

Bourbon Chicken

Reviewed: Dec. 2, 2001

This recipe was good. I used boneless, skinless chicken breasts and marinated for 24 hours. The breasts absorbed lots of marinade and they were tender and juicy. The marinade itself wasn't that impressive though. It tasted almost like teriyaki -- not much bourbon taste. WARNING: DO NOT BAKE FOR AN HOUR AND A HALF if using skinless breasts. Bake at 350 for about 45 to 50 minutes max.

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6 users found this review helpful