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Simply Steamed Asparagus

Reviewed: Mar. 27, 2010
I steamed the asparagus over just water for five minutes until they were tender-crisp. I then put a tablespoon of margarine on them with sea salt and black pepper. Delicious!!
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Mocha Ricotta Creme

Reviewed: Jan. 17, 2006
The texture of the cheese wasn't great for a dessert, but I thought I could make it work...and I did! I fixed the dessert and then added a little extra 1% milk and blended it with ice cubes to make a chocolate shake. It tasted pretty good...at least good enough to drink the whole thing.
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Irish Cream Bundt Cake

Reviewed: Nov. 16, 2005
I have made this cake a lot using Crown Royal instead of Bailey's. Also, I prefer it without nuts. When I do the glaze, I start it while the cake is still in the oven, then pour some of it over the hot cake (while still in the pan). Then I take a baster and inject some of the glaze directly into the cake. Then I let the cake cool and turn it out. It's really tasty, and if it sits for a week, it's even better.
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