beachlover Profile - (12042505)

cook's profile


Living In: Greensboro But Moving To Oak Island Soon!!!, North Carolina, USA
Member Since: Jan. 2011
Cooking Level: Expert
Cooking Interests:
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  • Souvlaki
  • Souvlaki  
    By: Abby Benner
  • Kitchen Approved
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Recipe Reviews 3 reviews
Frank's(R) Red Hot(R) Buffalo Chicken Dip
Absolutely delicious--a quick and tasty alternative to messy chicken wings! Served it with celery and the end of my parent's 50th anniversary party the bowl was scraped completely clean! Thanks for a great appetizer!!

1 user found this review helpful
Reviewed On: Feb. 27, 2012
Baked Cheese Olives
I followed Everlast's suggestions as to the order of combining ingrediants for this recipe; I had made it many years ago, and this was the closest one to my memories. I served it as one of the many appetizers at my parent's 50th anniversary party and received rave reviews! My persnickety uncle stood at the table and kept popping them in his mouth; every single one disappeared as they came out of the oven! Thanks for sharing this wonderful recipe!!!

2 users found this review helpful
Reviewed On: Feb. 27, 2012
Pesto Chicken Penne Casserole
Great family meal! I have made this dish three times in the last month, and the beauty of it is that you can "tweak" it every time and it's still delish! The first time I made it, I subbed tomato paste for crushed tomatoes as had an open can in the fridge--family loved it! Second time, used diced tomatoes and different cheese--another hit! Tonight, I actually used crushed tomatoes, but for the cheese I used a combo of mozarella, provolone, guida and parmesan, and added a little more spinach--family again fell all over themselves getting seconds! The only thing I've done consistently is halve the recipe, because it does make alot! And, I make my own pesto in the summer and freeze it in golf-ball size servings-and one of them seems to be just perfect. My family thanks you for posting such a great, pantry-adaptable recipe!!!

141 users found this review helpful
Reviewed On: Nov. 2, 2011

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