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Dough is very sticky when made to recipe. It was impossible to cut dough so ended up droping slightly smaller then tennis balls size amounts on to baking sheet. This worked just fine. Only other changes were that I used half creamed corn/half corn niblets and I found this worked very well texture wise. I would make these again using even more kernels and a little more cheese. Thanks for a great recipe.

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15 users found this review helpful

Cocktail Meatballs

Reviewed: Jul. 18, 2008

Was way to spicy for my husband but had a nice zing for this chilli head. Very much depends on the type of chili sauce used. Used my own recipe for the meatballs, grilled them then crockpotted them in the sauce till ready to serve. I doubled the lemon juice and also added lime juice to try and temper the heat. Would suggest replacing chilli sauce with ketchup or bbq sauce for a milder version. Cranberry sauce works great.

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2 users found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Jul. 16, 2008

My first time roasting a chicken. Very good. Husband loved it and had seconds. I did baste with butter to ensure crispy skin and juicy meat. Lovely spice combination, easy recipe. Worth making.

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1 user found this review helpful

Outrageous Chocolate Chip Cookies

Reviewed: Jun. 4, 2008

Cooked as per recipe but halved quantity and worked beautifully. Husband loved them. Make sure to press them into the shape and thickness you desire as they do not spread during cooking.

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0 users found this review helpful

Chicken Marsala

Reviewed: Jul. 4, 2006

Great recipe. The oregano is essential to the overall flavour. I use only Marsala wine (no sherry) and add cream to taste to the sauce at the end to give it that great creamy flavour. If cooking in quantity is best to divide the butter and oil so as not to have the first pieces of chicken soaked with oil while the last pieces are basically dry frying. Also if cooking in quantity have a warmed oven dish in the oven and add the chicken pieces to keep warm. Return the chicken to the pan or if too much chicken, cook the mushrooms and sauce and then add that to the oven dish and bake for around half an hour depending on quantity. A favourite.

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9 users found this review helpful

Jiffy Cinnamon Rolls

Reviewed: Oct. 29, 2003

Pretty good, very sweet but the glaze was just too thin. Will try this again but substitute icing for the glaze. Otherwise very tasty.

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Amusement Park Cornbread

Reviewed: Oct. 29, 2003

Couldn't find cornmeal so I substituted a small amount of cornflour and some canned corn kernels. Just delicious.

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Coleslaw I

Reviewed: Oct. 29, 2003

I love this recipe. Simple coleslaw that is sweet without being sickly. Carrot is essential to coleslaw as far as I am concerned. I usually add 1 teaspoon of good dijon mustard to the dressing which gives it a great kick to complement the sweet vinegar dressing. A keeper.

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19 users found this review helpful

Beef Bourguignon I

Reviewed: Oct. 29, 2003

Sensational everytime. Worth the time and effort. My husband loves this one. I make it a couple of times a month now. Perfect with either mash potato or salad and french bread.

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Barbecued Beef

Reviewed: Oct. 29, 2003

This is the best!!!!! I don't own a slow cooker so I cook it on the stove top. Slowest simmer for 5-7 hours. To do this I add one cup of beef stock and one cup of red wine. I also use cubed stewing beef. Don't have liquid smoke available in Australia (that I have found) and it doesn't appear to be missing anything. I make this 3 or 4 times a month now. Thanks for bringing a bit of the USA down under!!!

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3 users found this review helpful