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Caramel Shortbread Squares

Reviewed: Dec. 23, 2012

These are always a favorite in our family at the holidays! Only change I make is the shortbread often needs a tad bit more time in the oven. Great recipe!

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Raspberry and Almond Shortbread Thumbprints

Reviewed: Apr. 1, 2012

My family loves these cookies. I have a son with allergies to nuts so I sub vanilla for almond. Also to keep them from spreading I add a couple tblsp extra flour, lower the oven by 5 degrees and place the dough in the freezer while I wait for the oven to come up to temp! They are really great with apricot jam!

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Crazy Cake

Reviewed: Apr. 1, 2012

I like this recipe but have a hard time getting it to cook evenly. Usually well done on edges and soupy in center?

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World's Best Lasagna

Reviewed: Apr. 1, 2012

I've had this recipe in my list of recipes to try for about a month. The mood for lasagna finally struck. I made this today and my family loved it. I only changed a couple things. In an effort to use up things in my frig, I had 1/2 lb of bacon that I cooked then used some of the drippings to cook the meat and veggies in. Also used ground turkey and ground pork. Will definitely make this again.

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Chewy Caramel

Reviewed: Jan. 6, 2012

yummmmmmmmy. Cooked till just under 250.

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Seven Layer Taco Dip

Reviewed: Nov. 1, 2011

This recipe was really enjoyed by all of our company. I will make it again. I did not use a shallow enough dish though. A jelly roll baking dish or something with a 1 inch lip would be perfect.

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Grilled Bacon Jalapeno Wraps

Reviewed: Oct. 10, 2011

I had high hopes for these. I had made them with a little worchestershire sauce in the cream cheese. And cooked them on the grill (after freezing them slightly). They did not hold together well on the grill and cream cheese melted out. Taste was so-so. I doubt I will make them again.

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Butternut Squash Bisque

Reviewed: Sep. 18, 2011

I made this for lunch. Although it was very tasty and easy to make it dirtys a lot of dishes. I roasted the squash as recommended by others but it was almost as hard to peel off the skin (and not lose a lot of squash) as it would have been if it was peeled raw. I did save on cutting though. I used 2 cups of chicken stock instead of vegetable stock because that is what I had on hand. Very good and think soup. I will make this again.

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