Cherie Norquay Recipe Reviews (Pg. 1) - (16465933)

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Cherie Norquay



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Taco Seasoning I

Reviewed: Jan. 20, 2011
This is a good recipe for taco seasoning. I especially like that it does NOT contain corn starch. I add it to bulghur and one small can of organic tomato paste for a veggie taco (I also add diced, sauteed onion and garlic).
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Breakfast Sausage

Reviewed: Sep. 16, 2011
I really like this recipe. I am giving it four stars because I needed to make some adjustments for my taste. I do not use the marjoram basically because I do not care for that spice and do not keep it in my pantry. I at least double the sage because we really like it better with more sage. I also add at least one teaspoon of fennel and a little more sugar. I use this recipe when I make sausage gravy and everyone says it's the best sausage gravy they have ever tasted.
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Grandmother's Buttermilk Cornbread

Reviewed: Sep. 28, 2013
I made this recipe gluten-free. I used Bob's Red Mill Corn Flour and I used Bob's Red Mill Brown Rice Flour in place of the all purpose flour. I also wanted to bake it in a 9 x 13 inch baking pan, so I doubled the recipe and baked for 30 minutes exactly. It turned out perfectly. The only change I made was to scale back the sugar a tad (doubled the recipe called for 1 1/3 cups and I only added 1 cup), and I think the corn bread is perfect!
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Cake Mix Cookies V

Reviewed: Aug. 6, 2014
The two box cake mixes I had were smaller in ounces than the one listed in this recipe (one was Duncan Hines and the other was Betty Crocker) so I used both and used 3 eggs and 3/4 c coconut oil, added one t. vanilla and some mini chocolate chips. I rolled the balls in sugar and flattened just a tad, then baked for 10 minutes and left them on the cookie sheet for a couple minutes to set. They are fabulous!!!!
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