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Gourmet Dog Biscuits

Reviewed: Jan. 16, 2012
I only gave this a 3 star review because I've read that corn is not necessarily a good thing to give dogs. There are discussions that address dog allergies to corn and many dog food processors are eliminating it from their recipes. Is there an expert out there that could provide some insight? I want to make these, but would like this answered before I start mixing and baking.
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2 users found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Aug. 2, 2011
My friends are always asking me to make Pumpkin Bread for them. This recipe rates far beyond Starbucks pumpkin bread & I thought theirs was excellent. The only adjustment I make is to double, and sometimes triple, the spices. Last week I even grated fresh nutmeg - that added a lot. I use 2 narrow 3x11 tins (with parchment in the bottoms) for a perfect fit. After baking, I remove the loaves from the pans while still quite warm and wrap immediately with saran wrap. The saran should shrink around the loaf if you do it soon enough. This keeps it really moist.
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12 users found this review helpful

Best Marinara

Reviewed: May 13, 2011
I used a good olive oil in place of the vegetable oil and added 1/2 cup of white wine. The wine really enhances all the flavors. I've used this several times and found it is a great sauce to simmer with the large Italian sausages from Costco. Some nights I prepare the pasta, covering half with the marinara sauce and the other half with grated mizithra cheese and a good browned-butter & garlic sauce. The combined flavors make really happy taste buds.
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4 users found this review helpful

Iced Pumpkin Cookies

Reviewed: May 13, 2011
OMG - can we say heavenly? These are now my favorite cookie. I added 3/4 C chopped walnuts because I remembered eating them that way as a small child. The walnuts really add a lot. Thanks forever for posting this recipe!
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3 users found this review helpful

Baked Potato Skins

Reviewed: May 13, 2011
Made these exactly to recipe and they were wonderful. I actually prepared them 24 hours in advance, set them on a cookie sheet in the fridge overnight and popped them into the oven during the party. Perfect make-ahead appetizers!
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7 users found this review helpful

Ten Minute Enchilada Sauce

Reviewed: Dec. 14, 2010
I made this recipe exactly as written. Upon tasting it, I went back to sniff-test each of my spices to make sure nothing had gone bad. All were ok. This recipe definitely needs the improvements suggested in the ratings. After I added a bit more cumin, a tablespoon of chicken bouillon, and a small handful of chocolate chips (I had no dark baker's chocolate) the flavor just jumped off the spoon. It was a bit salty with the bouillon added in, so next time I will eliminate the salt altogether. Once it was "doctored up" as my mother says, I would give it 5 stars. Thanks to Brandi T for starting the whole idea.
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4 users found this review helpful

 
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