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Cream Corn Like No Other

Reviewed: Nov. 21, 2011

Have used this recipe for three years now. Tastes just as good as the creamed corn from a famous BBQ restaurant here in Texas. We do not add the parmesan cheese.

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Amazing!! I did make a couple small changes. I used the biscuit mix recipe on this site using butter instead of shortening. I used probably closer to one and a quarter cups of milk because I don't like dry coffee cake. Upped the sugar to 1/2 cup. Also added a tablespoon or two of lemon juice to the batter. It was a wonderful cake!! Thanks for the recipe, it's a keeper.

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3 users found this review helpful

Extreme Chocolate Cake

Reviewed: Mar. 12, 2011

This is just as easy as using a box mix and tastes so much better! I did make just a couple alterations. I used 1 c. white sugar and 1 c. brown sugar. I dissolved 1 tsp. of instant espresso in the boiling water. I added 1 tsp. of kosher salt to the frosting. The frosting is really dark in flavor so if you prefer it to be less intense, just don't add as much cocoa. Also use a sifter if your cocoa is dry and lumpy- I didn't do this and I had little tiny pieces of cocoa all throughout the frosting. Great recipe, thanks Rach56!

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4 users found this review helpful

Chocolate Oil Cake

Reviewed: Aug. 17, 2009

My husband loved this! I increased the salt to one tsp. and the vanilla to 2 tsp. as some other reviewers suggested. Very moist and great flavor! Next time I might add some mini chocolate chips and top with some hot fudge from a jar to make it super chocolatey. But it was great just by itself!

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Marble Swirl Pound Cake

Reviewed: Jun. 6, 2009

I, also found this cake too dry. Unfortunately I didn't read the reviews until I had already mixed it up, but I still had time to add an extra egg, probably about another 1/2 c. milk, and about 1/4 sugar to the chocolate half. Didn't make a difference, it was still dry. If I try this recipe again, I would definitely cut the flour down, at least 1/2 cup less than suggested. Disappointing for a pound cake with so many eggs in it to still be dry.

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Bev's Orange Chicken

Reviewed: Jan. 14, 2009

This was very good! I added an extra 2/3 c. orange juice, 1/4 t. ground ginger, and replaced the garlic powder with two minced garlic cloves. I used a whole cut up chicken, not too big, and it only needed an hour in the oven at 350. Thickened the juices with cornstarch to make a gravy. Great over rice with a side of veggies!

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Pecan Pie Bars II

Reviewed: Jan. 8, 2009

These taste delicious but I have made them four separate times and have had pretty inconsistent results. Sometimes I have to substitute maple syrup or sugar and water for the corn syrup if I am out, (1 c. sugar + 1/4 c. water = 1 c. corn syrup) and I'm not sure if that is the reason for the differences. They come out really dark brown, almost looking burnt but are still incredibly sticky and falling apart. I could leave them to bake longer than suggested but then I think they would burn. At any rate, they still taste good whether they are falling apart or holding together. Everyone loves them!

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Slow Cooker Spicy Black-Eyed Peas

Reviewed: Jan. 8, 2009

This was a great recipe. The only change I made was to add a little more bacon because I just love bacon! Had it on New Year's Day and then used leftovers the next day to make bean and cheese tacos. Delicious!

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Italian Sausage Soup with Tortellini

Reviewed: Jan. 8, 2009

This soup was absolutely delicious. I ended up doubling the broth and wine and adding mushrooms and twice the tortellini. I used fresh tomatoes but it was a hassle to boil and peel them, so next time I will use canned tomatoes since the fresh tomatoes mostly disintegrated into the broth anyway. Made this for my parents and my mother was raving and couldn't wait to make it herself! Will definitely make it again.

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Spicy Honey Mustard Pork Roast

Reviewed: Jan. 8, 2009

This recipe was a good one. I used a two lb. pork tenderloin, doubled the honey and mustard, used spicy brown mustard instead of dijon, and added several cloves of finely chopped garlic. Wrapped it tightly in foil as another reviewer suggested and cooked it in the crock pot for about 7 hours, half on medium heat and half time on low. Very tender, came out a lot like a pot roast, shredded easily with a fork! Will throw BBQ sauce on leftovers to make BBQ pork sandwiches.

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Chinese Napa Cabbage Salad

Reviewed: Nov. 3, 2007

My friends BEG me to make this salad. The adjustments I made are to use 1/4 cup sesame seeds instead of 1/2 cup, and a bag of shredded cabbage. Keep all ingredients separate until ready to eat otherwise the cabbage and crunchy mix get soggy. This salad doesn't last leftover.

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7 users found this review helpful