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Loved this recipe! Very quick and easy to make and quite filling. I added bell pepper to the vegetables that are sauteed (which I had diced up quite small), used rosemary for one of the seasonings, added just a splash of cream, and had to use onion powder since I didn't realize that I was out of onions. I did not use any of the other seasonings listed except a pinch of salt. Also, I used only one of the 28 ounce cans of tomato (I used diced) and then added one large fresh tomato, pureed to the sauteed vegetable. Threw in the last bit of spinach I had just to go ahead and use it. These are a lot of changes but I think it shows how versatile the soup can be if you stick with the base ingredients. I will definitely make this again and would consider using this as a pasta sauce.

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Egg and Cheese Puffs

Reviewed: Sep. 11, 2011

These are quite good right out of the oven. I changed the recipe to suite my own tastes, which is why I didn't rate it 5 of 5 stars. I added about 2 cups of fresh spinach to the cooked bacon, along with about 1/2 cup of sauteed red onion. I did not add the butter, as previous readers suggested, and I used less than 1 pound of cheese, which was a mix of mild cheddar and colby jack. I also sprinkled in some paprika for color. Next time I would like to add more spices, use sausage instead of bacon, and add some other vegetables like sauteed tomato or zucchini. It's quite possible to make many variations of this recipe.

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Peach Muffins

Reviewed: Jul. 31, 2011

I used mostly fresh peaches but added in some fresh cherries as well and this was one of the best muffins ever. The texture was great and so was the flavor. The only change I made was only using half of the oil and the rest was natural unsweetened applesauce.

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Easy Cream Cheese Pie

Reviewed: Aug. 10, 2010

This is how my grandmother made this pie, and it is one of my favorite desserts, ever. This is easy and no-fail.

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Crispy and Creamy Doughnuts

Reviewed: Jun. 4, 2009

This recipe was great! I think the egg makes a huge different in the texture of the doughnut. I was looking for something a bit different though, but this is definitely a keeper. Also, the note on the oil is dead on; mine were not greasy at all since I was sure to bring the oil up high, then lower it when just beginning to fry the doughnuts. I did change the glaze up a bit, but only because I had shut down the computer and had forgotten to write it down before doing so.

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Mexican Wedding Cookies

Reviewed: May 28, 2009

I chose to use the powdered sugar based upon the reviews. I also used pecans and vanilla extract because I had those on hand. Based on previous experience, I knew to roll them while still warm. These cookies were awesome, and I am looking forward to trying them with almonds and almond extract. On a side note, these will be placed in special bags and used as guest favors for my niece's baptism.

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