Stephanie Recipe Reviews (Pg. 1) - (11873572)

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Yellow Squash and Corn Casserole

Reviewed: Nov. 18, 2011
Great recipe! I was looking for a way to use the abundance of yellow jarred squash I have from my mom's garden. I was a little worried that using the canned squash might make the dish too mushy but it turned out fantastic. I used about 3 1/2 cups of the canned squash instead of 2 cups and I used minced, dried onions since I had just used my last onion in another recipe. As far as cook time, I baked the dish for 40 minutes and then cut the oven off but kept it closed inside for another 30 minutes or so while the rest of dinner finished cooking. It turned out perfect; I may actually have to remember to try and do that next time. Also, I did not use a 9x9 dish since it was not available. I used a round, 2 qt glass dish and it worked like a charm.
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Baked Kale Chips

Reviewed: Oct. 19, 2011
Wow! This surpassed my expectations. Super easy to make, healthful, and delicious! I didn't have parchment paper but Reynolds non-stick foil worked like a charm. The edges started looking extremely brown right at 9 minutes, so I took the first batch out and they were very crispy. I did the second batch for 8 minutes and they turned out perfect. Crispy, but none of the pieces tasted charred. I can't wait to make them for my hubby. He loves Kale and will be very surprised at this new way to eat it :)
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Stuffed Eggplant Parmesan

Reviewed: Oct. 19, 2009
This recipe is amazing! My husband and I had never cooked eggplant at home, I'm so glad we found this recipe for our first try. It was easy and delicious. We made it for the first time two weeks ago and loved it so much that we made it again last night. This time we added a little bit of chopped mushrooms. Excellent!
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