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Black-Eyed Peas with Pork and Greens

Reviewed: Mar. 4, 2013
It's hard to find a good recipe for black-eyed peas, but this is excellent. Since my wife doesn't usually like BE peas, and it's just the two of us, I halved the recipe. I used vegetable stock and added some andouille sausage, pork neck bones and bacon, which adds a savory richness. I needed to add more water towards the end. I also used a little cracked red pepper adding a heat dimension. A very satisfying course over rice or by itself.
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Beets

Reviewed: Nov. 4, 2012
Needing to use up 3 large fresh beets, I tried this recipe and found it to be OK. I did change it up by boiling the beets first till almost soft then slicing them. I put them in a baking dish with one sliced granny smith apple, lemon juice and some brown sugar with a little salt. I covered the dish with tin foil and baked at 350 for about 40 minutes. The apple slices were disintegrated so baked too long, tho the beets were not overdone. The apple does compliment the beets very well and I liked how it came out. Next time I will add more apple and saute rather than bake.
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Oatmeal Raisin Cookies I

Reviewed: Feb. 5, 2012
We loved the cookies made with this recipe. It's fairly simple and fast, but I use it as a base for monster cookies. Rather than raisins I add a cup mixed with dried cranberries/cherries. I also add about 3/4 c each of pecans and chocolate chips. I also use ICBIN butter to cut back on fat. The first time I made these they came out thick and chunky (the way we want em) but last time they baked very flat. They taste the same and I didnt change anything - but why did they come out flat?
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