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Made these for a special anniversary dinner party and they were amazing! The flavor the marinade added was subtle, and didn't take away from the premium cut of a filet. I Carmelized the onions a couple hours ahead of time, which I would recommend as they take quite a while. The flavor they add is well worth the time . I substituted Feta for the blue cheese, just a taste preference, but it turned out really good as well.

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Baby Spinach Omelet

Reviewed: Jun. 28, 2011

Really great flavor with the spinach and spices, though I omitted the nutmeg, not a fan. I also used fresh shaved parmesan instead of grated for a little more flavor.

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Baked Spaghetti

Reviewed: Dec. 10, 2010

Made this vegetarian by substituting some TVP (textured vegetable protein, Bob's Mill brand) for the ground beef. Also followed other's suggestions and used ricotta instead of cottage cheese. I used a 32 oz. Jar of spaghetti sauce and it was fine. The whole family loved it, even my SUPER picky daughter.

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New York Cheesecake II

Reviewed: Dec. 9, 2009

Following other suggestions, baked at 400 for about 15 minutes, 200 for 45; then let sit in oven a couple hours while oven cooled. Served with a rasberry sauce made simply by crushing raspberries, pressing through a strainer to remove seeds, adding a little sugar as desired. Received rave reviews at Thanksgiving dinner I brought it to.

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Blueberry Breakfast Sauce

Reviewed: Aug. 5, 2007

Perfect way to use fresh blueberries in season! The sauce cooks up quickly and easily. I served it on top of Bob's Red Mill 10 Grain Waffles - fabulous!

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Vegan Fajitas

Reviewed: Jul. 20, 2007

First vegan recipe I tried - a true winner! My kids were at first appalled - "Where's the meat?" but they are still asking me to make them again a month later. I skipped the vinegar, oregano and chili powder, instead opting for lemon juice and ground cumin to give it a more mexican flavor. I also cut back on the amount of oil. Served with homemade fresh guacamole and flour tortillas - vegan's not so bad after all.

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Texas Caviar I

Reviewed: Jul. 20, 2007

Made for a big birthday party - perfect with colorful blue corn tortilla chips. Followed others' advice and omitted cilantro; also used multi-color peppers to add more variety, plus added 1 can of mexicorn, and cut back on the amount of dressing (Kraft Zesty Italian) Fabulous!

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Black Bean and Rice Enchiladas

Reviewed: Jul. 20, 2007

One of the best vegan recipes I've tried yet! My kids even loved it, which makes it a 5star plus! I used red/orange peppers to give more color, omitted red pepper flakes, white rice instead of brown, topped with red enchilada sauce. I made some without cheese on top (vegan) and some with - they were both devoured. Made for a dinner party of 8 with 3 of us vegetarian, and everyone raved.

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