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Garlic Green Beans

Reviewed: Jan. 9, 2008

This is a great recipe if you use fresh or frozen fresh green beans MMMMMM

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Turned out this is not what I was looking for, I wanted a glaze not a frosting. I added extra butter, milk and cocoa. I was wanting a glaze for a bundt cake that did not call for chocolate chips because I do not have any. It tastes good though so I will give it four stars. This is best with a dark cocoa.

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1 user found this review helpful

Banana Crumb Muffins

Reviewed: Aug. 5, 2007

I used 1/3 cup oil instead of butter, and added cinnamon and mini chocolate chips (maybe half a bag). Very moist and delicious.

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1 user found this review helpful

Pecan Sour Cream Pound Cake

Reviewed: Jul. 26, 2007

Great recipe. I separate the eggs and whip the egg whites until stiff and fold them in at the VERY end. This is not too sweet to my family, this recipe is a very typical pound cake recipe. Wonderful. The glaze is not necessary but good either way.

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Peanut Butter Bars I

Reviewed: Jul. 26, 2007

My family enjoyed these, I do think I'd might use less powdered sugar or more peanut butter because I prefer a stronger peanut butter flavor. I think I would make more chocolate for the top also, or maybe a layer for the bottom, freeze and once hardened continue with the recipe as listed. The peanut butter to chocolate ratio just didn’t do it for me. Maybe use less of the peanut butter mixture?? Not sure, but this is a good recipe.

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2 users found this review helpful

World's Best Lasagna

Reviewed: Jul. 26, 2007

Omitted sausage & fennel seeds and used less noodles because of preference. Added extra ricotta cheese and swapped the mozzarella slices for shredded mozzarella and provolone cheese. I also did not simmer the meat mixture because of time. Family LOVED this recipe; fabulous! Don’t be afraid to try it and doctor it to your liking, adding family favorite veggies.

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5 users found this review helpful

Joey's Peanut Butter Cookies

Reviewed: Jul. 19, 2007

I tried other recipes on this site to make peanut butter and chocolate chip cookies but none had that peanut butter flavor I was looking for so I decided to try this recipe and add the chocolate chips, and WOW – just what I was looking for. I had to make these a couple times in one week because they went so quickly. Didn’t change the recipe, just added dark chocolate chips. Advice – Use a cookie scoop, don’t over bake, leave on the cookie sheet for a few minutes before removing carefully with a THIN spatula (the cookie will firm up once completely cooled on wire rack). Once cooled, transfer to a freezer zip lock bag and keep in refrigerator, they are soooo good that way, trust me. And lastly, make a double batch and dont forget the chocolate chips :).

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4 users found this review helpful