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Bleu Cheese Macaroni

Reviewed: Mar. 13, 2012
Surprisingly good. I wasn't sure how well the bell peppers would complement the blue cheese flavor, but I used Orange and Yellow Bells instead of Green and Red, and they provided a subtle accent to the sauce and a nice contrasting crunch. I hedged and only used 1/2 cup blue, and 1 cup of the Kraft Four-Cheese Italian blend, but as a blue cheese fan, I could see upping the blue to at least 3/4c of the 1.5 total. I also added a cup of cream, rather than 3/4c. I think I might try adding broccoli next time.
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Classic Bran Muffins

Reviewed: Feb. 14, 2012
Really light compared to store bought "bran" muffins. I used bran flour and whole wheat to replace the all purpose. Replaced half the sugar with apple sauce (way more concerned about sugar than fat these days). Really heavy on the leavening ingredients - that may be to offset the density of the bran/flour, but next time would reduce to 3/4 each soda/powder (keeping salt the same). I replaced the raisins with craisins. All in all a really easy way to get good quality fiber.
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Garden Pasta Salad

Reviewed: Apr. 17, 2005
Yummy! Made it for Easter with bunny and egg shaped pasta - the chunky shapes held up well to the veggies. I wanted to use red instead of green bell pepper and forgot to pick up either, but the salad didn't miss it. I also used Gerard's Olde Italian dressing (less than one bottle) - perfect!
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