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Split Pea Soup with Rosemary

Reviewed: Jan. 27, 2014
Loved this recipe. I used turkey bacon for less fat. Just before serving, I put through a blender (avoiding the bacon pieces) for smoother consistency. Will definitely make again!
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Chocolate Chip Pudding Cookies

Reviewed: Jan. 11, 2014
Excellent. Moist and plump. Very good flavor. I used vanilla pudding and semi-sweet chips, and doubled the recipe. I did not include the nuts. The following week I experimented with chocolate pudding and white chips. They were not as good as the first batch.
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Aunt Teen's Creamy Chocolate Fudge

Reviewed: Dec. 24, 2013
6-1/2 mins at a rolling boil worked perfectly. For my second batch I added about 1/2 tsp mint extract, and it was not as good as my first batch without the mint. This has become my 14-year old daughter's treat of choice for her friends at Christmas.
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Peppermint Meringues

Reviewed: Dec. 24, 2013
This is one of my favorite recipes--pretty, no fail, and very easy if you follow a few tips: Bring the egg whites to room temp before starting. Make sure to use a metal or glass bowl. If adding peppermint extract, I use 1/4 tsp. and fold in gently after the stiff peaks form. I pipe the meringues onto two parchment-covered baking sheets using a 1M star cake decorating tip. It helps to have someone hold open the decorating bag while you fill it with meringue, which is very sticky. Put the sheets on two oven racks, and switch them after 45 mins. These store well, but do not store in a container with other cookies, or the meringues will absorb the moisture and become soft. If serving with other cookies, place them out just before serving so they remain dry. I made the mistake of putting them with other cookies on a gift cookie platter, and they became soft quickly. Happy baking!
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