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Cream Peas

Reviewed: Feb. 11, 2010

These were wonderful, just as written. Wouldn't change a thing! Thanks for this great recipe!

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Dark Chocolate Candy Cane Crackles

Reviewed: Dec. 22, 2008

I will definitely be making these again! Everyone loved them! I used 'Special Dark' Cocoa Powder, so the cookies almost looked black when retrieving them from the oven. Parchment prevented sticking, and I cooked one minute less than suggested. I prefer my cookies chewy, not crunchy. These have become a permanent part of my Christmas cookie repertoire.

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Bolognese Stuffed Bell Peppers

Reviewed: Dec. 22, 2008

These were great! I took suggestions from other reviewers and doubled the mix (ended up having about a cup too much), blanched the peppers and added extra red pepper flakes. I used some 2% milk and flour instead of heavy cream and used a mix of brown rice and orzo instead of the white rice. Exceptional! (Oh, and I totally agree...no need to homemake sauce, the jar stuff's flavor was completely transformed by the pancetta, red pepper, etc.)

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Onion Cheese Cornbread

Reviewed: Oct. 31, 2008

This was delicious and decadent. The topping remained kind of liquidy (though I only used one cup of sour cream), which was a bit deceptive when trying to determine if the bread was done. Everyone loved it! I also added a can of chopped green chilis.

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Butternut Squash Soup

Reviewed: Oct. 31, 2008

I only used one package of cream cheese, and I pre-roasted the squash as others suggested; I thought this soup was bland and too thick, though the smell was deceptively delicious! Probably won't make this one again.

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Broccoli with Garlic Butter and Cashews

Reviewed: Jan. 2, 2007

I'm not sure that the name is fitting, but the recipe tasted excellent! I used white wine vinegar instead of plain white, and used dark brown sugar. This really tasted fabulous and everyone (even those who don't usually eat veggies) was asking for more!

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Gourmet Mushroom Risotto

Reviewed: Jan. 2, 2007

This turned out amazing! I used a touch more wine than called for, and a bit less chicken broth. I was skeptical about putting all of the mushroom liquid in, but it worked out great! The only other change made was to use 1/3 c. Locatelli grated Pecorino Romano instead of parmesean. It tasted wonderful and everyone was asking for more!

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Blue Cheese Crusted Filet Mignon with Port Wine Sauce

Reviewed: Jan. 2, 2007

This recipe was a hit! I would recommend sticking with the posted cooking times to achieve medium on steaks that are over 1.5 inches thick. The only change I made (and loved) was to use 1/2 c. of shallots in the sauce instead of white onion! Thank you HebeGebe for a great recipe!

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Glazed Meatloaf II

Reviewed: Jul. 29, 2006

This meatloaf is delicious! I used a pork/beef mixture. Also, I spread a lot of glaze on the top before baking and did not cover the pan while baking. The glaze kept the meatloaf VERY moist. Leftovers great as a sandwich with melted cheddar!

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