maxie Profile - (11445069)

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Home Town:
Living In: Ohio, USA
Member Since: Jun. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Mexican, Italian, Southern, Healthy, Dessert, Quick & Easy
Hobbies: Knitting, Sewing, Gardening, Walking, Reading Books, Music
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Recipe Reviews 19 reviews
Blueberry Dump Cake
This dump cake is absolutely wonderful - wish I could give it more stars! I have a bunch of frozen berries that I need to start using before this summer's harvest. Read all the reviews and I did blend my butter and cake mix together before putting it on the berries. I used about 5 cups of berries and added a bit of cornstarch to the sugar them since the berries were frozen. Baked about 40 minutes. Great flavor and texture. Will be making this again and again.

0 users found this review helpful
Reviewed On: Jan. 25, 2015
Grandpa's Classic Coney Sauce
Fantastic CONEY SAUCE ! Please don't give this recipe a bad review because it isn't chili sauce - read the title first, the word "chili" does not appear in it. Being a kid of the late 50's and 60's, this is absolutely like the Coney Sauce that we loved on the footlongs from our little Mom and Pop diner/drive-in. Make sure you slow cook this for hours either in the crock pot or at low heat on the stove top or tightly coverd in a 250 degree oven. I cut the sugar to a tablespoon and a half since I used honey mustard. Thanks for a trip down Memory Lane!

5 users found this review helpful
Reviewed On: May 21, 2012
Potato Soup Mix
This soup mix rocks! I have a widowed sister-in-law who always requests a BIG jar or tub of this mix for her birthday and Christmas. I keep some for a fast, easy lunch and if I want to "fancy" it up a bit, I add some grated cheese, bacon bits, sliced green onions, and sometimes a tablespoon or so of sour cream. My SIL makes it for dinner at least once a week with a green salad and fruit. Says it keeps her sane when cooking for one! Thank you for sharing this recipe, we have made it often.

3 users found this review helpful
Reviewed On: Jul. 27, 2011

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