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Excellent! I used ERINKR82's advice and substituted egg whites, 1/2 brown sugar and applesauce (for oil). I also added chocolate chips because I was cooking for a crowd. I came home with an empty muffin container and found my recipe to have 135 calories, 22 Carb, 5 cholesterol each.

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Tangy Glazed Chicken

Reviewed: Aug. 27, 2011

I definitely recommend bone-in chicken. White wine was a nice touch.

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2 users found this review helpful

No Cook Icing

Reviewed: Dec. 29, 2010

This didn't come to peaks for me either. I added the boiling water last. 30 minutes with the mixer/whisk. Three stars are for (1) it did turn beautiful white (in case you're worried about the brown mess), (2) it tasted nice, light and vanilla-y, and (3) it probably would have been perfect as a glaze drizzled over a bundt cake or something similar. It would have been usable if we weren't trying to ice cookies. :)

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Summertime Tilapia

Reviewed: Aug. 12, 2010

This was pretty good for us. I wanted to use my home-grown lemon-basil so I substituted that for oregano. I also had to use red wine bc I had no vinegar, and green onions bc I had no shallots. Was pretty good with the tilapia. I served with lemon wedges and parsley. I also made the same marinade for baby gold and red potatoes, carrots & home-grown green beans, also marinated and broiled. The marinade was very strong with the veggies.

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5 users found this review helpful

Quick Sausage and Bell Pepper Calzones

Reviewed: Nov. 24, 2006

450 degrees was WAY too high for my oven, and besides prep time, recipe was yummy and versatile - tonight I'm trying with sausage and pepperoni and a little rigotta.

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Beer Lime Grilled Chicken

Reviewed: Oct. 27, 2003

I'm giving it a 5 because it was so easy! I put it together in the a.m., traveled to a campsite, and we grilled it hours later. True, I'll play with some different spices, but the chicken was so tender, it's worth playing with!

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9 users found this review helpful

Garlic Sauteed Artichokes

Reviewed: Apr. 19, 2002

This is great! We have always flavored the butter in which we dip the steamed artichoke - it is much easier and tastier to cook the artichoke with the flavoring! Instead of cutting artichoke in half, also try pouring the sauted butter and garlic over the whole artichoke before cooking in a pressure cooker, and eating leaf by leaf!

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4 users found this review helpful