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Southern Living Magazine's Chicken-Fried Steak

Reviewed: Mar. 24, 2004
This recipe rocks! I've made this several times with the cube steak, but last night I was feeling somewhat adventureous and tried using portobello mushroom caps. It turned out way better than the beef! I had to double-bread the edges to make it stick. Also, I made sure my oil (canola) was nice and hot, and I turned them only once so the caps wouldn't soak up the oil. Make sure they are a dark, golden brown before flipping. If done this way, they don't turn out greasy, just juicy. Drain all the oil, except a tablespoon or two before making the gravy, which turns out just as good as if you made it with the beef. Yum, yum, yum - new favorite comfort food!
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Blueberry-Lemon Crumb Bars

Reviewed: May 1, 2002
Yummy! I was in the mood for a pie or something blueberry - this satisfied both cravings. I used a bag of frozen blueberry instead of fresh ones. My husband and 3-year-old loved it, too. We all had some for breakfast the next morning.
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Restaurant-Style Potato Skins

Reviewed: Apr. 5, 2001
These were absolutely delicious! At first, my husband thought that these were the store-bought kind until I told him that I actually made them. I didn't have any bacon bits, so I used colby-jack cheese, green onions and topped them with seasoned bread crumbs. YUM!
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