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Creamy Potato Lasagna

Reviewed: Feb. 12, 2013
With a few tweaks, this recipe is delicious! Here's what I do: put a little sauce in the bottom of the pan and layer 1/2 potatoes. Sprinkle with pepper, garlic salt and parmesan. Put 1/2 broccoli and ham over that and then put 1/2 the cheese over that (USE SMOKED GOUDA-ITS AMAZING). Pour 1/2 the sauce over that and repeat the process. Bake as directed. The addition of the garlic salt and the substitution of the smoked gouda makes this dish truly wonderful. Oh, and it really is better if you use FRESH steamed broccoli and 1/4 inch thick ham stake (diced). Enjoy!
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Luscious Lemon Cheesecake

Reviewed: Mar. 26, 2011
Hot ! I have to say that I'm so impressed with myself right now. This cheesecake is amazing. I followed the suggestions of other reviewers and used 2 T. lemon juice and 1 T. lemon extract in lieu of the vanilla. I used gingersnaps for the crust and omitted the nuts. I baked it at 450 for 10 minutes, turned oven down to 250 for 30 minutes and then turned oven off and left it in there for another 30 minutes (my cheesecakes never crack with this baking method). I put the sour cream topping on it and immediately chilled it for 4 hours. The sour cream topping is absolutely heavenly and a must, as far as I'm concerned. Anyone who says you don't need it obviously hasn't tried it. Is it really a question of need, after all? We don't actually NEED lemon cheesecake at all, so why not go the whole hog and add it? Make sure to add 1 T. lemon juice to the sour cream topping and use lemon extract instead of vanilla. One word of caution-the lemon flavor is still pretty mild. Anything stronger would overpower this already very rich dessert. If you're looking for a tart lemon cheesecake, this one probably isn't for you.
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Orange Cake

Reviewed: Feb. 26, 2011
Holy cow! This cake is amazing. I'm the only one in my family who even likes cake, but that notwithstanding the whole family stood at the counter and ate two thirds of the cake as soon as I poured the orange syrup on it. The baby was even licking up the syrup. I made it exactly as written. Fabulous!
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Pumpkin Gingerbread

Reviewed: Oct. 22, 2010
This is so yummy and my house smelled amazing for hours (an added benefit). I made a few alterations: I can't bring myself to eat all that oil, so I substituted unsweetened, organic applesauce. I also added a tsp. of vanilla and a tbsp. of molassis to the wet ingredients before adding the dry ones. The molassis gave it a bit more of a gingerbread taste. LOVE IT!
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Triple Layer Cookie Bars

Reviewed: Oct. 20, 2010
These are unbelievable, especially when still a little warm. Thanks for the great recipe!
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The Best Lemon Bars

Reviewed: Oct. 20, 2010
These are awesome! I love that the crust and the filling separate nicely. I use at least twice, if not three times the amount of lemon juice and add an extra 1/4 c. flour to make up for the extra liquid.
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