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Chicken Noodle Salad with Peanut-Ginger Dressing

Reviewed: May 31, 2012

Halved the noodles and chicken to make a smaller quantity and this was fabulous!! I will make this again.

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This is incredibly delicious. The only changes I made from the recipe was to add some toasted chopped pecans to the crust, and a strawberry glaze over the top. I used rhubarb I froze last spring so I drained it well while it thawed. I was a bit worried it would make the crust soggy otherwise.

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Blueberry Boy Bait

Reviewed: Mar. 30, 2012

I have been making this for 20 years or so and it's fabulous. The original recipe came from a 1954 Pillsbury Bakeoff booklet. (yard sale find) It was 2nd place in the Junior Category. The only change I make is add more blueberries. I have even accidently forgotten to reserve the topping, and it's turned out fine. Delicious and addictive.

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Cream Cheese Frosting II

Reviewed: Mar. 20, 2012

This is hands down the best cream cheese frosting I have ever had. I add more sugar to taste sometimes, depending on what I am frosting. I love the fact that you can taste the cream cheese, and not just sugar.

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Grandmas Chicken Chardon

Reviewed: Mar. 14, 2012

5 stars for taste and simplicity. Made for the two of us, but used 1/2 pound mushrooms and most of the sauce. Only cooked 35 minutes as recommended by others. This was good!

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Chocolate Chip Cookie Dough + Cupcake = The BEST Cupcake. Ever.

Reviewed: Feb. 28, 2012

These are really good. Next time I would bake them a minute or so less, but topped with chocolate frosting they are pretty addictive.

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Grandma's Lemon Meringue Pie

Reviewed: Feb. 13, 2012

Yummy! Followed recipe exactly. Perfect balance of sweet and tart.

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French Beef Stew

Reviewed: Jan. 30, 2012

OMG this is good! I followed the recipe pretty closely but I did season the flour with salt, pepper and garlic powder before I brownded the meat , and added an onion when I added the veggies after letting the meat simmer for an hour first.

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Italian Sausage Soup

Reviewed: Jan. 27, 2012

Another winner. I followed the recipe except used frozen chopped spinach. Next time I make it I might add some basil just to lift the flavour a bit. I can't leave a good recipe alone.

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Roast Beef Burritos

Reviewed: Jan. 27, 2012

I was totally taken back with how good this was. I made it with some leftover rib I had in the freezer. Goes in the "keeper" binder.

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Fettuccini Carbonara

Reviewed: Jan. 18, 2012

This would have been a five star if I'd read the reviews first and browned and drained the bacon before adding the onions and shallots. The bacon didn't crisp up and the onions caramalized right to the pot. That said, it tasted great.

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Restaurant Style Beef and Broccoli

Reviewed: Jan. 6, 2012

I was surprised at how good this was! Followed the ingredient list but added sliced mushrooms with the broccoli. I added a bit of water along with the broccoli and steamed it with the lid closed for a couple of minutes before continuing on with the recipe. Easy, fast and tasty.

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Eileen's Spicy Gingerbread Men

Reviewed: Dec. 13, 2011

Awesome recipe. I used butter instead of margine and they turned out great. Otherwise I followed the recipe exactly.

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Sugar Cookie Cutouts

Reviewed: Dec. 13, 2011

This is the first sugar cookie recipe I have found that kept it's shape while baking. Made exactly as per recipe. Not too sweet before they're iced, but perfect with sugar sprinkles or icing.

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Nana's Barbeque Sauce

Reviewed: Sep. 7, 2011

Wonderful just as it is. No often I don't mess with a recipe but this is one.

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Pumpkin Gingerbread

Reviewed: Aug. 11, 2011

Didn't change a single thing. Delicious.

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Fresh Rhubarb Pie

Reviewed: Jun. 13, 2011

This is incredible!!! Added a bit more flour since I used 5 cups of rhubarb. Let the sugar the same. Perfect mix of sweet and tart for us.

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Simple Scones

Reviewed: Apr. 24, 2011

Awesome basic scone. I did use my food processor, but not due to laziness. I like the results. Instead of raisins, I used dried cranberries and orange zest. I want to try them next with dried cherries with almond extract. Will use this recipe over and over.

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Lemon Cake with Lemon Filling and Lemon Butter Frosting

Reviewed: Mar. 28, 2011

I have wanted to make this for a long time. It was worth waiting for. The only thing I did differently was use 4 8" pans, and baked for 12 minutes. I did line the bottoms of the pans with parchment paper before greasing and flouring after reading that some people had issues with the cakes sticking. My guests and hubby and I all loved it. Will make again. The perfect spring dessert.

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