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Morning Glory Muffins II

Reviewed: Feb. 20, 2010

These are delicious! They bake nicely. Quick oats are important. I had only regular oats so my muffins were rather dense. But they worked okay anyway.

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Cowboy Caviar

Reviewed: Jan. 6, 2008

This bean salsa ROCKS! It is so good and gets better and better when refrigerated for leftovers. We eat it as a topping on spinach salad as a left-over alternative. YUM!

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Muesli

Reviewed: Jan. 6, 2008

Healthy, hearty, delicious, and high in fiber. I recommend it with yogurt or kefir. I like to add chopped dried apricots. I use currants instead of raisins.

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Apricot Lentil Soup

Reviewed: Jan. 2, 2007

I have made this soup at least 10 times. It is our favorite. I made it for Christmas Eve and then found out my Mom made it several states away on Christmas Eve too! Yum!

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Chicken Wild Rice Soup I

Reviewed: Jan. 2, 2007

I omitted the chicken and cream and used mushroom broth and chicken broth. A very tasty vegetarian soup that everyone loved.

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Light and Fluffy Spinach Quiche

Reviewed: Jan. 8, 2006

We liked this recipe very much. I used my favorite whole wheat frozen pie crust, 1 can of spinach, and added some sun dried tomatos and shallots. I substitued a little bit of organice plain yogurt for the milk. My husband requested more shallots next time.

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Gypsy Soup

Reviewed: Jan. 8, 2006

This aromatic soup has a fabulous sweet and slighlty spicy flavor. I have made it twice and both times used several different bean varieties together. The sweet potato and the spice blend make it a uniqely flavorful soup. It is beautiful looking too! A hot bowl of the Gypsy soup and a pan of hot cornbread is a great meal.

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French Coconut Pie

Reviewed: Dec. 4, 2005

This pie is wonderful. My husband loved it. It looks gorgeous too. It is rich and sweet. It does make 2 pies! I froze one. We shall see what happens when I thaw it.

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Garlic Salmon

Reviewed: Jun. 24, 2004

Very good. Made a foil tent and put in on the grill. Greased the foil with a little bit of butter and drizzled some sake (Japanese rice wine) over the top. Very flavorful and so easy.

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Broccoli Cheese Soup

Reviewed: Jun. 15, 2004

I like this soup. I have made it twice. The last time I made it I did not add the corn starch at the end but instead I pureed the hot soup right in the pot with my hand mixer/immersion blender (love this for soups). I left more of the broccoli stalk pieces in and this thickened the soup more healthfully. I also added two vine ripened tomatos I had roasted/mesquite smoked on the grill (Before pureeing). Also don't be afraid to use real cheddar in place of part of the cheese food. Much better for you!

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Crab and Swiss Quiche

Reviewed: Jun. 15, 2004

I have made this quiche 6 or 8 times. It is delicious. At first I found that the store-bought frozen crust baked in the aluminum pie pan was often soggy or soft. The last time I made it I removed the still frozen crust from the cheapie pan and put it in my oven safe glass (Pyrex) pie pan. What a difference! Crispy and flakey. My Pyrex pan is a little bigger but during baking the crust molded to fit. Another tip for ultimate presentation: Just before baking place thinly sliced cheddar slivers in a starburst pattern in the center of the quiche. Sprinkle with a dry green herb like dill or thyme. Beautiful AND delicius!

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Strawberry Pretzel Salad

Reviewed: Jun. 10, 2004

I made this for company and it was a hit. I think I overbaked the pretzel crust because it was very hard but it kept well it the fridge for several days without getting soggy. I want to experiment with the whipped cream/cream cheese filling to make it less like whipped topping and more like a cheesecake consistency. Very yummy!

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4 users found this review helpful