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Very good...I added chopped cremini mushrooms and garlic for a more savory taste. Next batch will also add a little fresh thyme. Cheated with Pillsbury Pie Crust rolled very thin (exactly two double crusts cut into rounds with a drinking glass). Freezing them to reheat for a cocktail party. Will add an egg wash to make them prettier next time!

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2 users found this review helpful

Chicken Tortilla Soup I

Reviewed: Aug. 1, 2007

Great recipe. Made modifications to suit personal tastes and it is DELICIOUS. Added half teaspoon of cumin, omitted hominy, beans, water, doubled the chicken broth, finished with some lime juice. Served with a dollop of sour cream, some diced avocado, and crushed chips.

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2 users found this review helpful

Red Fruity Pie

Reviewed: Jun. 19, 2006

This pie is so easy to make and it's sooo good! Be careful not to add too much liquid from the cherries and raspberries. My favorite part is the crumbly oat topping. Try this pie!!

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7 users found this review helpful

Best Carrot Cake Ever

Reviewed: Jul. 28, 2005

This cake was a huge success - everyone loved it. Great texture - moist and the perfect consistency. As a matter of personal preference, I will add more spice the next time I bake (definitely more cinnamon, maybe some nutmeg). I also did not drain the pineapple. Rather than round cakes, I baked two 8X11 cakes, frosted with cream cheese frosting, and served as carrot bars. Half the batch was gone in 6 hours! Highly recommend this recipe.

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1 user found this review helpful

Crisp Oatmeal Cookies

Reviewed: Jun. 1, 2005

I am surprised at how tasty this cookie is given its simple ingredients. I used dark brown sugar, and the cookies turned out delicately crispy. The oatmeal adds a nice nuttiness. Unlike any other oatmeal cookie I've ever had!

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Susan's Butter Cake

Reviewed: May 12, 2004

Very simple and very delicious. I actually ran out of sour cream and used fat free vanilla yogurt instead. The cake still turned out great! I snuck a slice right out of the oven, and was NOT impressed. After the cake cooled, it tasted like a whole different cake! Light and moist. One of the better scratch cake recipes I have tried.

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1 user found this review helpful

Mrs. Sigg's Snickerdoodles

Reviewed: Aug. 8, 2003

I used all butter - the flavor turned out very well, but the cookies were pretty flat. Nobody seemed to care, though! I will put more cinnamon in next time.

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1 user found this review helpful

Key Lime Pie I

Reviewed: Jul. 23, 2003

This pie was a huge hit - it was gone within a day! I topped it with cool whip rather than whipped cream and added the zest of a few limes. Not only was this the easiest pie I've ever made, but it was one of the tastiest!

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Shortbread Crust

Reviewed: Jul. 23, 2003

This was the best shortbread crust I've ever had. I definitely could have eaten it by itself!

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11 users found this review helpful

Bake Sale Lemon Bars

Reviewed: Jul. 23, 2003

After following GOURMETMOMMY'S suggestions, the filling was delicious. The crust, however, was just ok. I prefer the shortbread crust recipe submitted by Angela on this site, it has a much better flavor and texture.

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6 users found this review helpful

Beth's Spicy Oatmeal Raisin Cookies

Reviewed: May 20, 2003

I didn't have cloves, but I added a pinch of nutmeg and a few extra dashes of cinnamon - very good! I also cut down the oats to 2 1/2 C, but added an extra handful of raisins. I dropped by TABLESPOONS, not teaspoons like the recipe says, and baked for 11 minutes - perfect. Next time I will add more brown sugar, maybe some dark this time.

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Apple Crisp II

Reviewed: May 20, 2003

SOOO good...with a minor change. I used tart granny smith apples, and 1 C. sugar was still much too sweet. Cutting down to about 1/2 C. made the recipe perfect. I also doubled the topping (it is definitely the best part)! MUST serve with vanilla ice cream!

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5 users found this review helpful

Absolute Mexican Cornbread

Reviewed: Dec. 24, 2002

We couldn't get enough of this cornbread. I just took it out of the oven 15 minutes ago and it is half gone! I cut down the butter to only 6 tablespoons and the sugar to 1/3 cup. I also added extra jalepenos and cheese and a dash of cayenne pepper. It turned out perfect - moist but not greasy and very flavorful.

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237 users found this review helpful

Biscotti Toscani

Reviewed: Jul. 30, 2002

Absolutely delicious!!! I omitted the nutmeg, and added a smidge more almond and vanilla extract. Dipping the finished biscotti in semisweet chocolate, and then rolling in crushed toffee makes all the flavors come together perfectly.

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4 users found this review helpful