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Parmesan Sage Pork Chops

Reviewed: Nov. 15, 2012

Husband and five year old love it. I cringe when the husband suggests pork chops for dinner. I am not a big fan. This will now be my go to recipe for Iowa chops!

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0 users found this review helpful

Creme Brulee French Toast

Reviewed: Apr. 7, 2012

I use a 9x13 and fill it with bread pieces. Love this and everyone I have served it to wants the recipe. Great for special occassions.

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6 users found this review helpful

These are very good and my husband agreed it was better than the near by Mexican Resteraunt. I used a smaller size crock pot and after 45 minutes I didn't think it was hot enough. I'll cook longer next time. I also found I was short on cheese so I only had 2 cups in the mix and 3/4 c. on top and it was still great.

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2 users found this review helpful

Cheddar Cabbage Casserole

Reviewed: Jan. 6, 2009

Nice alternative to potatoes. I added turkey italian sausage like others suggested. It was very good and my husband said he would eat it again.

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1 user found this review helpful

Candy Cane Fudge

Reviewed: Dec. 14, 2008

I took this to a holiday candy exchange and everyone liked it. However, when I added the crushed canes it turned it pink. Not sure how to get it to look like the picture. Maybe buy canes that are all white if you can find them.

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Raspberry Fudge Balls

Reviewed: Dec. 14, 2008

This recipe completely frustrated me. They do not have a good consistency for rolling into balls. I tried refrigerating for about 6 hours and then froze overnight. However, I give it 5 stars for taste. I may make it again but this time roll the entire batter into a log, freeze and then roll in nuts. I'll put it on a plate with a knife and let people spread on a vanilla wafer.

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Cake Balls

Reviewed: Dec. 14, 2008

Love, love, love this! The combinations are endless which makes it alot of fun. I combined gingerbread cake mix with cream cheese and then triple chocolate with choc. cream cheese frosting. Both were a big hit at a holiday candy exchange. I did freeze them overnight and dipped the gingerbread in white chocoate. I dipped to cover 3/4 of the ball, refroze, and then dipped to cover the rest. They looked and tasted great! I will make this every Christmas!

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Simple Sloppy Joes

Reviewed: Sep. 12, 2008

Great recipe. Add a few tablespoons of cream of wheat and your taverns will stick and stay on the bun. I served them open face after I put them in the oven to melt a half slice of cheese on top.

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1 user found this review helpful