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This cake comes together so easily, it feels like you must have missed a step! I didn't have lemon-flavoured yogurt, so I used regular. I also added a dash of almond flavouring just for the fun of it. The cake is currently bakingin my ancient apartment-oven in a stoneware loaf pan...

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Shrimp Linguine Alfredo

Reviewed: Mar. 21, 2010

Delicious! I substituted plain yogurt for the cream; it gave the dish a tasty tang that I really liked. I also used a wee bit of flour to thicken the sauce a little faster, which I'm glad I did, because otherwise the shimp would've overcooked.

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Lois' Brownies

Reviewed: Jan. 25, 2010

This is my go-to brownie recipie!

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Angel Chicken

Reviewed: Jan. 25, 2010

I'm sure it' s really good, but I wasn't able to taste the delicious-smelling concoction: the chicken didn't cook properly. It was really pink inside. I'm going to try this again, but this time, i'm going to pre-cook the chicken!

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Strawberry and Feta Salad

Reviewed: May 16, 2009

Simple to prepare, and absolutely delicious! I almost never make salads because I can't finish the lettuce before it wilts and becomes unappetizing, but this recipe is worth it!

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Quick Italian Vegetable Soup

Reviewed: Apr. 12, 2009

I make this one for frozen lunches. The parmesan adds the extra tasty surprise. This soup is easy to make, especially with a mandoline. It reheats perfectly!

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Raspberry Truffle Fudge

Reviewed: Apr. 12, 2009

VERY popular at work and with my boyfriend. I'm hoping to try it with other liqueurs...amaretto and grand marnier come to mind. The big plus is how easy this is to make. Love it!

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Cinnamon Raisin Bread I

Reviewed: Apr. 12, 2009

I haven't even eaten any yet (it's on the last rising) but I'm already giving it 5 stars just because it's rising so beautifully, I'm sure it will be fantastic! I exchanged a 1/4 cup of the white sugar for the filling for brown sugar.

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Eric's Best New York Style Cheesecake

Reviewed: Mar. 9, 2008

Absolutely delicious! I served this with cherry pie filling and my co-workers devoured it. Not too heavy (for a cheesecake.) I have a standard-issue apartment oven, so that might be the problem, but 70 minutes in the oven did not come close to baking the cake completely. People asked me what I had put in the centre for a filling (because it was runny)! LOL Luckily, I had used fresh farm eggs, so I wasn't worried about it not baking right through. An awful lot of cream cheese, but worth every calorie twice over!

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Shrimp Lemon Pepper Linguini

Reviewed: Mar. 9, 2008

I had to modify the recipe somewhat because I didn't have all the ingredients on hand, but even though lemon is one of my all-time favourite flavours, I though it was too strong.

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White Chocolate Raspberry Cheesecake

Reviewed: Jan. 27, 2008

Delicious - co-workers enjoyed this one! For a baked cheesecake, this one is not too heavy. I used canned raspberries with sugar already added, so I didn't add any more sugar. It was hard to tell when it was done, and I think I over-baked it just a little. The reason I'm going with 4*s: the white chocolate was literally undetectable. Maybe following some of the other reviews (adding much more white chocolate) would solve that problem.

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