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Heavenly Chipped Chocolate and Hazelnut Cheesecake

Reviewed: Dec. 21, 2011

After working my way through this recipe a number of times, I can say with certainty that it is easy to make and the return is great. At times I have followed the recipe to a T and have also strayed in favor of more crust and each time the result is good—very good indeed. This is a great, special cheesecake recipe even a bad baker can manage to taste great!

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3 users found this review helpful

Carrot Cake III

Reviewed: Jul. 26, 2010

The family completely freaked out over how good this cake was. Made by request for my husband's birthday and for the first time ever making this kind of cake, it made me a star contributor to his party. People said things like, "this beats every store-bought carrot cake I've ever had" and "I don't usually like cake but I inhaled that cake." And my brother-in-law said he'd invite me to his birthday party so he could have that cake again. Needless to say, this is a "keeper" for sure!

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Oatmeal Cranberry White Chocolate Chunk Cookies

Reviewed: Dec. 16, 2007

Great cookie, definitely smash down before baking as it will spread very little on it's own. I'm tempted to try these again cutting slices from a refrigerated roll.

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1 user found this review helpful

Creamy Hot Chocolate

Reviewed: Dec. 16, 2007

Great recipe, great taste. Much more substantial than expected with all the water so cut the last 1/2 cup with great result. Can hardly imagine how thick this is with milk!

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2 users found this review helpful

Renaissance Stuffed Mushrooms

Reviewed: May 30, 2005

This is a great recipe and was well-recieved for our bar-b-que lastnight. I prepared as directed save for adding more parmasean so we wouldn't have it hanging around in the refrigerator. As a result, the finished appetizer was slightly salty, but still excellent. I also used pepper jack cheese rather than cheddar due to a glut of pepper jack.

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1 user found this review helpful

Artichoke Bites III

Reviewed: May 30, 2005

I tried this recipe for our Sunday dinner on Memorial Day weekend. It was served up as an appetizer and went over fairly well although was over-shadowed by a better appetizer. I followed the recipe fairly closely in terms of ingredients, as the only change I made was to use fresh tarragon. The lemon zest was the largest flavor component, a surprise the recipe, but a very nice addition. I made a couple changes in the preparation. Due to time I heated up the goat cheese and cream cheese mixture from refrigerator temp by placing it in a pre-heating oven for a few minutes (the recipe calls for room temperature cheeses). Also, I was hesitant to fold the artichokes into the cheese mixture so I individually rolled the 1/2 hearts into the mix, then through the parmasean and parsley. Overall, the lemon zest is a nice idea, but this appetizer lacked luster. To add luster I would have used artichoke hearts marinated in a vinegar packing rather than water. However, I think the hearts would them compete too much with the zest.

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6 users found this review helpful