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I did make a couple changes to this only because of an intollerance to white flour. I use a whole wheat flour and Stevia in place of sugar. Excellent recipe. I've even made a cinnamon raisin version with this recipe. Any way its made is great and my family loves them.

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Artichoke Spinach Lasagna

Reviewed: Mar. 3, 2010

This is wonderful, and I do not eat spinach. I made this the first time following the directions, this time I'm adding cottage cheese, nice sub for ricotta, and using a vodka sauce, it should be wonderful. My husband raves about this dish. I pair it with a cream cheese and herb biscuit. Add a glass of Chardonnay and you can call it gourmet.

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1 user found this review helpful

Oh-So-Good Chicken

Reviewed: Nov. 1, 2009

We love this recipe. I normally make it exactly as the recipe calls for but tonight I didn't have any sour cream so I substituted, I used ranch dressing in it's place and WOW it was even better.

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Teriyaki Tuna Steaks

Reviewed: Oct. 24, 2009

This was very good. I let the steaks marinate in the mix about 30 minutes longer and it was fab!

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0 users found this review helpful

Acorn Squash with Apple

Reviewed: Sep. 27, 2009

This was very good, but it could use more flavor. I added a little more cinnamon and like someone else's review I added some nutmeg, but it still needed something more. I'll be tweaking the next time I make it, but it's a definite keeper.

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Pat's Baked Beans

Reviewed: Sep. 27, 2009

This is the best baked beans ever. I love the chick peas (garbanzo beans), they add some real texture. Too many baked beans are mushy, but not these. I have not made any adjustments with this recipe, it's pretty much golden the way it is now, and thats rare for me to leave one alone.

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Gouda and Spinach Stuffed Pork Chops

Reviewed: Sep. 24, 2009

This was very good as it was, but I think the next time I make it, (mainly because I didn't like how hard it was to bread the chops with the horseradish) I'm going to try wasabi, then breading. The flavor was so similar to the wasabi is why I'm going to try it that way. Very tasty!

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Broiled Tilapia Parmesan

Reviewed: Feb. 10, 2009

Great flavor, not too much and not too little. Very easy to make!

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Pasta with Roasted Butternut Squash and Sage

Reviewed: Feb. 10, 2009

I have made this several times now and each time is fantastic. I have now shared the recipe with several friends and they loved it too. This is deffinately a keeper. The last time I made it I didn't have sage so I used oregano and it was just as good, just a slightly different flavor.

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Sausage Stuffed Jalapenos

Reviewed: Feb. 10, 2009

This was wonderful! I didn't stuff a full pound of peppers as there are only 2 of us, so I put the leftover stuffing in the freezer for a later date and it was even better the second time. The second time I had some portabella mushrooms and stuffed them with the stuffing as well as some peppers. I cooked them all in the same pan, all I can say is WOW! These turned out great as well. Thanks for the great recipe.

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Pear Salad II

Reviewed: Nov. 15, 2008

This is such a wonderfully easy salad to make. I like the suggestions of the cherries and of mixing 1/2 cream cheese and 1/2 mayo. I had always made it with just the mayo and sharp chedder cheese. I'll be trying the cream cheese mix next time.

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Tuna Noodle Casserole II

Reviewed: Nov. 10, 2008

Great money stretcher! I add swiss, mozzerella, and chedder cheeses, plus a few sprinkles of crushed red pepper. Very tasty and will have plenty of leftovers.

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Lisa's Macaroni and Cheese

Reviewed: Nov. 9, 2008

This was just like my grandmother made! I have looked for a good recipe for years and this was it. I made a couple changes, first I added 8oz of sour cream with the 1/2 cup milk and used dried basil instead of the dried parsley. Then I cooked it in a shallow pan (it's what I had) and cooked it for 30 minutes. It turned out perfect. My farm hand and my husband ate almost the whole pan with rave reviews from both.

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Garlic Chicken with Orzo Noodles

Reviewed: Nov. 6, 2008

This was wonderful and so easy. I made it following the orginal recipe, but I think next time I will cook the orzo in chicken broth and try some seafood in it. I also used asiago cheese instead of the parm and it really added some more flavor.

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1 user found this review helpful