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Risotto is a dish that you can add anything to and it comes out delicious. The key is to not leave the kitchen while cooking this. Also, heat your broth and/or broth water mixture for easy absorption and uniform heating. You can easily cut the cream in 1/2 or not use it at all. The recipe will still be delicious. Use freshly grated parmesan (or my favorite) Parrano cheese for a standout dish.

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Tricia's Pineapple Cheese Casserole

Reviewed: Jun. 6, 2008

I make this regularly for any office function. Actually, now they just tell me to bring the pineapple cheese casserole. I prefer it with pineapple tidbits if you can get them. Its great with chucks but the tidbits are just the perfect size not so bulky. Yes, you can use the low fat crackers but try it the wheat Ritz or any knock off brand of wheat ritz type crackers. It is even better! You wont be sorry you made it.

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Down Home Baked Beans

Reviewed: May 28, 2008

These beans are really great with a few changes. They are the only beans I make now. You only need one cup brown sugar. I also add one tea mustard powder. I rinse the beans well before remixing them with the sauce and baking them otherwise they are too soupy. I get many many compliments.

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Cauliflower Casserole

Reviewed: May 26, 2008

This is my favorite way to eat cauliflower now. I changed very little. I do make sure I break up the cauliflower small. I use 1/2 tea red pepper flakes and add some fresh parmesan. I mix all ingredients and pour over cauliflower before putting it in oven.

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Cream of Fresh Asparagus Soup II

Reviewed: May 18, 2008

This soup is fantastic! I make it regularly for guests and even get requests for it from sick friends. I have tweaked it through out the years. Always double it. I use 1 cup lowfat milk, 1 cup fat free half and half. I add 2 good pinches of red pepper flakes to the rue. It does not make it spicy, only adds a little heat under all the flavors. I use 1/2 tea more salt and a pinch of garlic powder. I puree in batches in my blendar. Dont forget the lemon. I always squeeze a tablespoon or so from a fresh lemon (never the reconstituded stuff it is not the same). I serve it with a dollop of sour cream and a touch of red pepper flakes to mix in. It is a lovely presnetation. I have never had a person not love it.

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