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MURIA

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Member Since: May 2003

Cooking Level: Not Rated

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Recipe Box 39 recipes

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Title
Type
Overall Rating
Member Rating

Honey Dijon Brussels Sprouts
By: Stacy
Kitchen Approved

The RIGHT WAY To Cook Greens!
By: rjkuns
Kitchen Approved

Tasty Collard Greens
By: ANADRI
Kitchen Approved

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Recipe Reviews 8 reviews

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Roast Sticky Chicken-Rotisserie Style

I've been using this recipe for close to 10 years. It's terrific, and the family is always enthusiastic when I tell them I'm making it. I usually omit the thyme, and add in more onion and garlic powder to make up the difference. I've also made it with rosemary and garlic (for someone who can't eat onions) with garlic in the cavity. It's a great recipe!

0 users found this review helpful

Reviewed On: Mar. 19, 2009

No Bake Cookies III

This is the recipe I use, but I always cook them until my candy thermometer reads 225-230 degrees. I've never had a batch turn out well with the "boil one minute" part. It always turns out when I use the candy thermometer.

2 users found this review helpful

Reviewed On: Nov. 15, 2007

Double Nut Chocolate Chip Cookies

We made these with a French Vanilla cake mix, and omitted the nuts from half the batch, and put in 1/2 cup walnuts in the other half of the batch. I thought the cookies without the nuts were way too sweet, but the nuts improved the other cookies. None of the kids they were fed to complained about either set of cookies. :) It was a decent recipe to use available supplies (I'm out of baking soda).

6 users found this review helpful

Reviewed On: Sep. 14, 2007

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