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Recipe Reviews 11 reviews
Chocolate Caramel Brownies
I started making these back in the 1970's (yes, the ingredients were available waaaayy back then!). They were a favorite then, and remain so today. I haven't tried it yet, but think that lining the pan with parchment paper could make removal from the pan easier. I do recommend refrigerating them once they are cooked and cooled. That makes cutting easier. You can them bring them to room temperature for time of serving. Very rich, and delicious for the sweet tooth!

1 user found this review helpful
Reviewed On: Dec. 24, 2014
Quick Brussels and Bacon
I've made this many times and love it! Only serious change I make is that this recipe only serves TWO as a main course. Add some nice crusty bread, and you have a delicious dinner. Also, sometimes I add a clove of minced garlic with the Brussels sprouts, for another twist on flavor. Yummy!

2 users found this review helpful
Reviewed On: Mar. 24, 2014
Chicken Piccata with Artichoke Hearts
I've made this for years! I was like the writer, loving it in restaurants and wanting a "cleaner" version to make at home. I've never made it with the onions, but will certainly try that next time. Re: one reader's comment that this recipe made too much sauce. I disagree! When served over angel hair pasta, the sauce just brings the whole thing together. Delicious!

6 users found this review helpful
Reviewed On: Sep. 4, 2013

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