pinklady Profile - (18034723)

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Home Town:
Living In: Bergen County, New Jersey, USA
Member Since: Nov. 2004
Cooking Level: Expert
Cooking Interests:
Hobbies: Gardening, Hiking/Camping, Biking, Walking, Fishing, Reading Books, Music
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Recipe Reviews 6 reviews
Healthier World's Best Lasagna
Amazing and so easy. Even my picky son ate it. The sauce needs to be seasoned with salt and pepper before using to assemble the lasagna. I used ronzoni no bake noodles since they are thicker than the other no bake noodles. I find That The thin type no bake noodles can't support the sauce or meat in this recipe. I didn't have turkey sausage so I skipped it and only used ground turkey. Also to get some veggies in, I added 2 cups of frozen kale as well in the sauce. Next time I will add mushrooms and carrots into the sauce and double the ingredients to freeze an extra pan for another night. With a salad, it is the perfect family meal. Since I had add'l ingredients on hand, I'm using the leftover ingredients (ricotta cheese, sauce, cheese) to make calzones later on this week.

1 user found this review helpful
Reviewed On: Mar. 16, 2014
Easy Quiche
This was outstanding, delicious, and so easy. I used reduced fat bisquick and lowfat milk as well as using parmesan cheese since i ran out of cheddar cheese. Very simple and its idiot proof. Will become my go to recipe for quiche. I will try it next in muffin tins so I can freeze individual portions.

0 users found this review helpful
Reviewed On: Jan. 12, 2014
Worked perfectly... My family couldn't stop eating them. I did add some extra flour to make the dough more stable and slow down the spreading issue. I also made bars by covering the baking dish (13x9)with dough and then spreading globs of raspberry jam over it. I sprinkled dots of remaining dough on the top and baked it for 25 mins. The cookies came out prettier when I made them really big ( about a lg choc chip cookie size) but I will make bars instead in the future...much easier. Great recipe!

0 users found this review helpful
Reviewed On: Dec. 26, 2013

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