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Fabulous Pesto Pasta Salad

Reviewed: Aug. 1, 2010

This is amazing. Be sure to let it sit overnight in a refrigerator so the flavors can mingle properly!

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This is a rather versatile recipe. I used frozen broccoli and corn for the vegetables and two cans of cream of chicken soup because it's what I had in hand. To make sure the spices (including a half teaspoon of red pepper flakes) permeated the entire dish, I mixed them in with the soup before pouring it over the chicken and vegetables. Also used croutons instead of breading. It turned out AMAZING, though the soup (sauce) is a little on the thin side.

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5 users found this review helpful

Black Bean Soft Tacos

Reviewed: Jan. 15, 2010

This was amazing. I absolutely abhor vegetables in general (onions and tomatoes especially) but the texture and flavor of this was simply amazing. I will be making this regularly from now on.

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Snickerdoodles V

Reviewed: Jan. 15, 2010

If I had known snickerdoodles were this easy to make, I would've started a lot sooner! Delicious, but be sure not to over-bake even a little or you'll end up with something you might lose a tooth to.

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Beef 'n' Black Bean Soup

Reviewed: Jan. 15, 2010

The flavor of this soup was fantastic, but it was super mild. I wish it were stronger!

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2 users found this review helpful

Butterscotch Brownies I

Reviewed: Jan. 11, 2010

These were very easy to whip up. We added a handful of chocolate chips to make things interesting (probably half a cup) and it was a sweet addition. I left out the walnuts and added flour to make up the difference, but I think it detracted from the chewiness. I'll try it without the extra flour next time.

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Grandmother's Buttermilk Cornbread

Reviewed: Jan. 9, 2010

SO delicious. Very sweet, not as crumbly as most cornbread I've experienced.

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Triple Berry Crisp

Reviewed: Jan. 9, 2010

I made this with frozen berries, which does soak the bottom layer a little bit but otherwise works fine. I just put them in purely frozen. The white sugar doesn't stick to the berries too well that way though, and I only used half as much anyway. The raspberries give it a particular tartness that makes me wish I had used the full amount of sugar. I followed the advice of several reviewers and cut the brown sugar and butter to one cup each. Overall, a tasty crisp (and my first ever).

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Deluxe Sugar Cookies

Reviewed: Dec. 21, 2009

I also used only vanilla extract and had lovely results with this recipe. It definitely has a softer flavor than some sugar cookies I've had, but that's not necessarily a terrible thing.

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Breakfast Muffins

Reviewed: Oct. 18, 2009

I decided to try this with a cinnamon topping I normally reserve for breakfast cake, and they came out really well! The muffin itself tastes a little on the biscuit-y side, but with fruit topping it's still quite excellent.

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Company Potatoes

Reviewed: Jun. 1, 2009

The only thing that didn't work out with this recipe was that it was more sauce than potatoes (so to speak; it's not exactly a saucy dish). I'm going to try twice as many potatoes next time and see what happens.

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