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Oatmeal Waffles

Reviewed: Oct. 11, 2009

these were just OK. a little bland. probably not going to keep the recipe.

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I wouldn't recommend making these if you don't have the fresh or candied ginger. Also, like some of the other reviewers said, they aren't crispy or snappy. Next time I'll probably try a different recipe.

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Italian Breaded Pork Chops

Reviewed: Apr. 22, 2009

These are great. I had problems with the olive oil being too smokey so I used canola instead. Next time I will make less of the egg mixture and use less bread crumbs, as I had a lot left over. I also substituted 1/4 of the bread crumbs for regular flour to help everything stick. Instead of baking these in the iron skillet (I had 8 of them, so they wouldnt fit) I transferred the chops into a glass pan and they turned out fine.

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White Chocolate Macadamia Nut Cookies III

Reviewed: Mar. 31, 2009

These are THE absolute best white chocolate macadamia nut cookie you will ever eat! Just make them and you will see.

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Roquefort Pear Salad

Reviewed: Mar. 31, 2009

The only way my husband will eat salad is with this recipe! Everyone that I have made it for absolutely loves it.

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Blonde Brownies I

Reviewed: Mar. 31, 2009

I made these without the chocolate chips... and even without the chocolate chips they were entirely way too sweet. I think it is a good Blonde recipe but next time I will cut the sugar WAYYYY down. Very chewy though...but too sweet much for me.

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Cinnamon Rolls III

Reviewed: Mar. 30, 2009

I made a sugar-free version of these for my husband. I used sugar-free instant pudding in place of regular. Where white or brown sugar was called for, I used Splenda granulated or brown. To my surprise, the sugar-free version turned out excellent! Will make again.

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Yellow Cupcakes

Reviewed: Jun. 21, 2007

this cake turned out great considering it was made with splenda. i would definitely keep a close eye on the baking time since these cakes dry out so quickly. next time i might bake a little less and add something just to add a bit more of the moisture that it needs.

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