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PHILADELPHIA New York Cheesecake III

Reviewed: Dec. 14, 2011

This has become my staple recipe. I've tried some in the past that were too eggy, fluffy, or just too bland. This one has the right amount of tang from the sour cream and a really dense dense texture. The trick is to avoid overbaking it; i bake for an hour before shutting the oven off and letting it sit another 20 minutes. I then crack the oven for another hour or so before finally moving it to the counter. Eventually it makes it to the fridge where I cover it with saran wrap and leave it to set overnight. This method prevents any cracking whatsoever and one is left with a smooth, vanilla creamy looking top. FYI I only used 4 packages cream cheese and 1/2 cup sour cream this time as it was all I had, tasted excellent. Reduced to 3 eggs and 2.5 tbsp of flour to reflect difference in sour cream/cream cheese. I also used a shortbread pie crust as the base and it turned out excellent also. Great hit, rave reviews, staple recipe!

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4 users found this review helpful

Cowboy Oatmeal Cookies

Reviewed: Nov. 30, 2011

Every time i've made this cookie its received rave reviews ... its the perfect balance in texture - crisp on the outside with a semi chewy middle and soft center. You can make the cookie softer or more crisp by varying the cook time which is another thing I like about this recipe. I use butter instead of margerine, add 1/2 tsp vanilla, double the amount of salt (kosher), and swap out butterscotch for chocolate chips. I've tried many many cookie recipes and this has become my definite staple, go to recipe. It's super easy and when I bring these to potlucks or meetings people really enjoy them. These cookies are addictive and yummy!

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1 user found this review helpful

Mom's Sticky Chicken From 1972

Reviewed: Nov. 10, 2010

This is a really good recipe, reminds me very much of sweet and sour chicken. Followed recipe to a T, came out just great. I was thinking about skipping the fry step though I'm glad I didn't. Without it the chicken wouldve likely been too soggy. This recipe is def worth a try, I'll be integrating it into the standard lineup. Perfect with steamed rice and fresh chopped scallions sprinkled over top before serving.

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9 users found this review helpful

Chantal's New York Cheesecake

Reviewed: Sep. 8, 2009

It tasted ok, though certainly wasn't my favorite. After it sat in the fridge for like 10 hours (and that was after I had left it in the oven as recommended in recipe) it tasted too eggy and spongy, not dense and rich. After it sat for like 24 hours it became much more rich and more like cheesecake texture. However, it was pretty bland and not very tangy or rich. And I thought it was too eggy tasting and not rich enough. I was surprised about my results, I had researched for a long time before selecting this recipe. The technique itself was good, but the ingredients weren't quite right. Needs to be tangier, richer, and less eggy IMO.

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1 user found this review helpful

Grandma's Raspberry Bars

Reviewed: Jul. 8, 2009

These really are great tasting bars. I was looking for a recipe that would come close to those sold in delis and bakeries, and this comes very close. It's chewey and rich, really yummy. I'd cut back a lil on the oats/nut mixture next time as there was too much topping. I also added almond flavoring to the butter flour mixture and that put it over the tope delicious.

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1 user found this review helpful

Monkey Bread I

Reviewed: Jun. 13, 2009

yum very good and moist, the whole family loved it.

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1 user found this review helpful

Best Chocolate Chip Cookies

Reviewed: Mar. 15, 2009

This really is a good recipe and lives up to the hype, provided you are going for a crispy on the outside chewey in the middle. I followed the recipe exactly and the cookies turned out excellent. They are definitely crispy on the outside and towards the center there is a firm "chew" to the texture that is absolutey delicious. This recipe does not produce soft cookies - the chew is a firm one, delicious and just slightly sticky. It's become one of my staple recipes for the basics. They were ready at 12 minutes, 12 cookies per sheet

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2 users found this review helpful

Amazing Italian Lemon Butter Chicken

Reviewed: Jul. 26, 2008

This was just ok for us... I would say that it's too lemony, as its rather sour. It's also very greasy, even though I reduced the butter by 1/3. The sauce began to break about halfway through dinner and towards the end we were left with a greasy mess. It didnt taste terrible, it just wasnt as good as I was hoping it to be.. definitely not delicious or something i'd be willing to repeat in the future.

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2 users found this review helpful