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Chuck's Favorite Mac and Cheese

Reviewed: Mar. 20, 2011

Looooved this mac & cheese. Super easy to make, really delicious. I did not add any extra milk, as other reviewers suggested, and did not find it dry at all. I also didn't find it to be too much breadcrumbs (as some others did) - though if you make it in a dish with less surface area than a 9x13 pan I could see this being a problem. I used panko instead of regular breadcrumbs though. I also only had 10 oz cottage cheese (instead of 12). Will definitely be making this again.

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2 users found this review helpful

Irish Cream Cheesecake

Reviewed: Aug. 31, 2006

This cheesecake was so delicious. Now in saying that, the cake itself BARELY tasted of Bailey's irish cream liqueur, and by barely I mean it may have just been in my head that there was a slight taste of it. The cheesecake itself is just a really good cheesecake recipe though. I was really concerned that I would bake it for too long, since there wasn't a time specified in the recipe but it turned out. I ended up baking it for about 70-80 minutes. Since I really wanted there to be a taste of Bailey's somehow involved, I made a Bailey's caramel sauce (that someone else suggested to me). I drizzled this on top, and it was amazing. To make the caramel sauce, take 1 cup of sugar and put it in a pot on the stove with just enough water to cover the sugar. Turn the heat to medium, and wait until it starts to turn a light brown (too long and it will burn) - NO STIRRING! After it turns light brown, take off of the heat and add about 1/2 cup of Bailey's. Stand back and let it bubble down. Return to the heat if the caramel doesn't mix completely in - I needed to return it to the heat and even then I found it kind of difficult to get this sauce smooth (but that might just be my inexperience with making caramel). The reason I gave this recipe 4 out of 5 is because the cheesecake is amazing, but it doesn't taste like Bailey's. Someone also recommended to me that I use whiskey instead of Bailey's to get a Bailey's flavour (since Bailey's irish cream is basically whiskey and cream).

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56 users found this review helpful

Banana Pudding Sugar Cookies

Reviewed: May 7, 2005

I had high hopes for these cookies. I love banana and the idea just sounded really neat. But... I ended up really disliking the cookies. My grandma was the only one that really liked them, and even then I wonder WHY she liked them. After adding about 1 1/2 or 1 3/4 cup of flour, I liked the consistency of the dough, but it said to add 2 cups of flour and then the extra 1/2 if needed. So I added up to 2 cups of flour, and then it seemed like my dough became too crumbly and the cookies too floury. I hated the fake banana taste of the banana pudding, though the cookies might have been better with another flavour, or if you like the fake banana taste. People said they tasted like sugar cookies, but if this is what sugar cookies taste like, maybe I just really don't like them. I would never make these again.

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Banana Split Bars

Reviewed: Apr. 30, 2005

this recipe was fun to make because it was like decorating one giant banana split or something. everyone seemed to enjoy it. i found the graham wafer crust too crumbly, though other people didn't have a problem with it. in the future i would add more butter to it. i might also use peanuts instead of walnuts for a topping. this recipe is really easy to modify and add different nuts or fruits, so i like that. :) i'll keep this recipe around.

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Potato Latkes I

Reviewed: Apr. 1, 2004

These were delicious and I will definitely make them again! However, I found that medium-high heat was TOO high. I would also add more onions, maybe 3 tablespoons instead of 1. I only used 1 teaspoon of garlic salt, instead of 1 1/2 teaspoons of regular salt. In the future, I might use real garlic and salt, or more garlic salt.

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2 users found this review helpful

Icelandic Pepper Cookies

Reviewed: Apr. 1, 2004

I loved these cookies and so did the people who tried them. The spices are great, though I don't understand why they're called pepper cookies as there is barely any pepper nor can I taste the pepper. I will definitely make these again. Modifications: As someone else suggested, I added about 1/4 cup additional flour. Also, since I hate rolling out dough, I rolled the cookies into balls and then flattened them with the bottom of a glass (another helpful suggestion I found here!) However, instead of using flour to make the glass not stick, I used a bit of water - so that the cookies wouldn't be tougher with added flour. It suggested to bake the cookies for 8-10 minutes I think, but I found that about 14 minutes was perfect for me.

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27 users found this review helpful

Pumpkin Cookies I

Reviewed: Jan. 17, 2004

I didn't deviate from the recipe, except for the time in the oven (a couple extra minutes). The texture of the cookies was really nice - sort of a mix between a loaf and a cookie I guess. However, I'm not a big fan of butterscotch so they were way too butterscotch-y for me. And I wish that they tasted MORE like pumpkin. If I make them again, I might add pumpkin pie spice and/or more cinammon (as other reviewers suggested).

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