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Banana Crumb Muffins

Reviewed: Feb. 18, 2012

Good basic moist recipe. I'll probably try a streusel type topping next time.

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2 users found this review helpful

I used butter instead of margarine and canned milk instead of regular just 'cause that's how I roll when baking/cooking. Things just taste better with butter and canned milk has a better consistency for cooking/baking, imho. I used creamy PB but will also make again with crunchy for more texture. I used Hershey's brand cocoa but will try another time with some Dutch processed cocoa I have in the cupboard. Last time, I tried with nutella instead of peanut butter but they didn't set very well.

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3 users found this review helpful

Slow Cooker Texas Pulled Pork

Reviewed: Nov. 1, 2011

Sorry, but I have to agree with those who say it was on the bland side. There wasn't much flavor and it was quite liquidy. Quite disappointed, really, because I can usually count on the highest-rated recipes to actually be the best. Not this time.

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2 users found this review helpful

Peach Cobbler VI

Reviewed: May 30, 2011

Made it almost as directed. The only thing I changed was sprinkling a cinnamon/sugar mix on top instead of cinnamon alone. This gave it a slightly crispiness on top. Will make again, but will reduce the heat and grease the pan first as mine stuck. Otherwise it's delicious!

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1 user found this review helpful

Grandmother's Buttermilk Cornbread

Reviewed: Dec. 7, 2010

I was concerned that adding the eggs to an already hot skillet would cook the eggs so I melted the butter in a glass bowl in the microwave and followed the recipe from there. Wonderful texture and flavor! I usually don't care for cornbread because it's usually so fall-apart crumbly but this version is perfect! It's not crumbly yet not too moist either. Thanks for sharing!

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2 users found this review helpful

Chili con Carne II

Reviewed: Oct. 16, 2010

Love it, except the cloves get lost in the chili and it's a surprise when you bite down on one. From now on, I'll use 1/2 tsp. of ground cloves instead.

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7 users found this review helpful

To Die For Blueberry Muffins

Reviewed: Aug. 28, 2010

I followed the recipe as written and the muffins were good. For the topping I cut the butter into the dry ingredients with two knives, like when making pie crust. I also didn't use all the topping because it seemed like too much for eight muffins. As for the muffins themselves, they tasted fine but were a bit greasy on the bottoms. The tops stuck to the muffin tin so next time I'll grease the top of the muffin tin around the openings. Since this recipe makes only eight muffins, I'll triple the muffin recipe next time, but maybe just double the topping recipe, if increase it at all.

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2 users found this review helpful

Lemon Souffle Cheesecake with Blueberry Topping

Reviewed: Apr. 13, 2009

Delicious! Like another reviewer, I also had too much filling for my pan so I may use a larger pan next time. And like another reviewer, it was difficult to cut so I'll probably freeze it before cutting next time. My husband is gluten-intolerant so I used gluten-free graham cracker-type crumbs instead of the regular variety.

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7 users found this review helpful

To Die For Fettuccine Alfredo

Reviewed: May 9, 2007

This is absolutely delicious! I had some leftover salmon which I flaked up and added to the sauce to make Salmon Fettuccine Alfredo. I also added some more of the cheeses to make it just a bit thicker. Definitely a keeper! I may add some fresh herbs next time just to mix it up a bit. Thanks for a wonderful recipe!

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3 users found this review helpful

Apple Yam Casserole

Reviewed: May 1, 2006

Before I found this recipe, several reviewers had already mentioned pre-cooking the sweet potatoes and increasing the sauce so that's what I did the first time I made it. Excellent!

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12 users found this review helpful

Teri's Dinner in a Pumpkin

Reviewed: Oct. 24, 2005

Maybe it's just my hubby and me, but the pumpkin pie spice seemed to give it an odd flavor.

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8 users found this review helpful

Deadly Delicious Lasagna

Reviewed: Jul. 29, 2004

Tasted like, but didn't look like, most lasagnas. You'll either need a bigger pan or cut down on the ingredients because it makes too much of the sausage/cheese mixture.

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5 users found this review helpful