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Sopapilla Cheesecake Dessert

Reviewed: Dec. 16, 2008
Simple and scrumptious. I put a layer of pecan pieces between first crescent layer and cheesecake layer. Drizzled honey over cheesecake when removed from oven. Check oven starting at about 38-39 minutes, might not require full 45 min to bake. Definite keeper...
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261 users found this review helpful
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Chocolate Cherry Cake III

Reviewed: Jan. 28, 2009
Have been wowing people with this cake for 15+ years. I have always used: chocolate fudge cake mix instead of devil's, 4 eggs instead of two and boil the icing base for 1 minute instead of two. TIP to make super MOIST: after boiling icing base and adding chocolate chips, I pour the icing mixture over cake when chips are 1/2 to 3/4 melted (instead of smooth). This allows some of the milk/sugar/butter to seep down into the cake, and also leaves small morsels of chocolate chips in the icing on top. Super easy to make, knock your socks off taste.
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91 users found this review helpful
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Two Ingredient Pumpkin Cake

Reviewed: Oct. 27, 2008
Five stars because of both simplicity and flavor. Have synthesized the various suggestions here to nail it down spot on. To the base cake, simply adding two eggs and 1/4 cup of sugar causes the cake to bake into a nice 'dome' shape as most cakes do in a 13 x 9 pan (30 minutes at 350 degrees F). The cake is enhanced by a super simple glaze: 1/4 cup confectioners sugar, 1/4 teaspoon nutmeg, 1/4 teaspoon cinnamon and 2 Tablespoons milk. Blend and pour over warm cake. Finally, if you want to take it over the top, put a dollop of whipped cream then a sprinkle of pumpkin pie spice to cap it off and you're there. Incredibly simple and delicious.
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87 users found this review helpful
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Eggnog Quick Bread

Reviewed: Jan. 7, 2003
This bread rocks. I doubled the nutmeg (heavy on the nutmeg when I drink eggnog) and it turned out great. This is a BIG hit during Christmas season. Update: found an Eggnog Glaze to add to this bread if desired. Eggnog Glaze: 2 c confec sugar, 2 T butter (softened), 1 t vanilla, 3+ T eggnog. In med bowl mix all glaze ingred except eggnog. Add in 3T (or more) eggnog until glaze reaches desired consistency. With butter knife apply over completely cooled loaf. (see pic I've uploaded to this recipe page with the glaze on it)
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47 users found this review helpful
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Creamy Orange Cake

Reviewed: Jul. 24, 2008
I made two of these, one with the cool whip topping as the recipe calls for, and also a cream-cheese dreamsicle icing. Both taste JUST like the dreamsicle ice cream treat. The cream cheese icing is as follows: cream 1/2 of an 8-oz cream cheese block with 1 1/2 Tablespoons chilled butter until fluffy. Mix in two cups sifted confectioners sugar. Mix in 2 Tablespoons vanilla extract and 1 Tablespoon orange extract. This icing is much thinner than the cool whip topping but tastes the same.
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22 users found this review helpful
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Buttermilk Honey Bread

Reviewed: Dec. 27, 2010
This bread is fabulous. I have made it by hand several times, and every time it comes out picture perfect. The recipe calls says 375F but doesn't give a time. If you want a dark brown crust (see the pic I've uploaded for this recipe), that was for 30 minutes at 375. This last time I took it out at 26 minutes and it was not quite as dark brown (of course). Regardless of 24-30 min baking time, the inside is sweet, tasty and just outright delicious. Made this last week for Christmas, served with butter and Crock Pot apple butter and it was flat out off the chart. Fantastic recipe.
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16 users found this review helpful
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Steakhouse Wheat Bread for the Bread Machine

Reviewed: Jan. 31, 2011
Served warm is spot-on delicious. I increased all ingred by 1/3 to make 9x5 loaf.. The recipe calls for 2 c flour total, and 3 c flour is standard for a 9x5 loaf. Loaf rose great (pic uploaded to this recipe's page). The taste is right on the money, and the texture is wonderfully soft and like mini-loaves in steakhouse. Made this by hand, as I do all bread. If you haven't read process on other bread reviews, here's how: Warm a small bowl, put 95-110 degree F water in bowl. Immediately put yeast in water, stir together. If yeast clumps break clumps apart w/ fingers, let mix sit 8-10 min to activate yeast. Meanwhile, put flour in lrg bowl. When yeast ready pour into flour and let yeast-mix & flour only get acquainted 3-5 min. Then add all oth ingred into bowl. Spray spatula w/ cooking spray, blend all ingred together well. Pour dough onto lightly floured surface, knead 8-10 min. Clean lrg bowl, grease w/ butter or ckng spray. Put dough in. Zap empty micro 3 min. Put ktchn towel over bowl, put in warmed micro til doubles in size. Take out, punch dough to deflate, let sit 4-5 min. Knead on floured surface again, shape into size of bottom of a 9x5 loaf pan. Put in loaf pan, zap empty micro 3 min, put loaf in warmed micro (no towel over it this time), let rise til large but not spilling. Bake 350F 25 min. Remv fr oven, cool in pan 10 min, remv fr pan & cool compltly on wire rack. If dough doesn't rise, water was too hot or cold or yeast too old.
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15 users found this review helpful
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Maple Oatmeal Bread

Reviewed: Jan. 16, 2011
This is a solid, easy-to-make bread. Made by hand. Not sure why it calls for water at such a low temp--water temp for yeast activation is 95 to 110 F. If you want to make by hand: put yeast in 95-110 degree water and allow 5-10 min for yeast to activate. Put flour in large bowl, pour in yeast/water mix and give flour and yeast 3-4 min to get acquainted. Then add in all other ingredients, stirring until well mixed with a spatula sprayed with cooking spray. Once combined, form dought into a ball and move from bowl to lightly floured surface. Knead 8-10 min, until dough has lost all crumbliness it will have when you first begin and has a nice elasticity and a faint glisten on the dough. Butter or spray a large mixing bowl, put dough in bowl. Run your microwave (empty) for 2-3 min. Once microwave dings, put a kitchen towel over the bowl of dough and place in microwave for 60-75 min for first rise. Remove bowl from microwave. Punch the dough once or twice so it will partially deflate. Let sit for 3-4 min. Lightly flour a surface and knead dough a second time. It will go through (again, as it did the first time) a phase where there are cracks and/or a crumbliness to the dough. Knead until smooth/glistening again, shape into loaf, making sure no air pockets in loaf. Put in greased or buttered 9x5 pan, zap empty micro 2-3 min, then put loaf in micro for 45-60 min. Bake at 350 F for 25-30 min. Rest in pan 10 min, remove & cool completely on wire rack.
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15 users found this review helpful

Hummus III

Reviewed: Dec. 8, 2010
Have eaten hummus less than ten times in my life. Has been store-bought in the 'fresh' section of specialty grocery stores. Honestly, I've always considered it a bland food that was being eaten as filler. I didn't want to make bland hummus, so I took this recipe, read reviews and then brainstormed on what would be a good blend of flavors. What I came up with (imo) is off the scale insane good: 2 c canned garbanzo beans (50% less sodium), drained (reserve 1/2 c of liquid) 2 T tahini juice of 1 lemon 2-3 T minced roasted garlic 1 T EVOO 1/4 c sundried tomatoes 2-3 dashes balsamic vinegar 1/3 c walnuts 1/2 c garbanzo bean liquid 1/2 t salt Put all ingredients except salt in food processor and process til smooth. Add in salt and process. Put in container, cover with layer of EVOO. Even before the ingredients had the chance to get it on overnight this was utterly delicious. Can't wait til tomorrow.
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15 users found this review helpful
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Sunday Afternoon Slow-Cooked Spare Ribs

Reviewed: Mar. 12, 2011
This is a 5-star pork rib recipe. I made the sauce exactly w/ no modifications, and followed Staschy's general method for cooking and the ribs fell off the bone in wonderful tenderness when done. Here's how: boiled the ribs in large pot of water 45 minutes. Made sauce exactly in dutch oven. Didn't brown the ribs, just put them directly in with sauce once sauce was made. Put lid on dutch oven, cooked 2 hours covered at 250, 1 hour covered at 300, 45 minutes uncovered at 350. The ribs fell off bone as took them out with tongs, had to use a spatula to support underneath to get the rack on a plate w/o meat falling off further. The sauce is a wonderful, rich, vinegar-based sauce. It was effortless to separate the meat from bone, shredded it, then plunged eat bite into the sauce before eating. My 9-y.o. daughter said she could literally eat this dish every meal for the rest of her life. :-) I would pay good money at a restaurant for ribs this delicious, tender and tasty. Make them this way and you'll say the same.
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14 users found this review helpful
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Sun Dried Tomato and Asiago Cheese Bread

Reviewed: Sep. 9, 2008
Made a few adjustments, the result being a rich, flavorful, appealing loaf of bread. Substituted tomato juice for water (and heated it for 15-20 seconds in high wattage microwave to get to 100 degrees in order to activate yeast). Added 1/2 t garlic powder, included 1 t ground Italian seasoning, used a full jar of sundried tomatoes from the store (rinsed clean from the oil they were packed in in the jar), 3/4 cup Asiago in the dough and additional Asiago sprinkled on top of loaf prior to baking. Used bread flour instead of all-purpose flour. It's a good idea because bread flour tends to rise higher than all-purpose, and with this combo of ingredients even the bread flour didn't rise as high as it does with non-intricate bread recipes. I make all bread loaves by hand, and if you haven't read any other of my bread reviews here it is: mix all ingredients together, knead like heck on floured surface. Oil a bowl & put in the bread dough. Zap your microwave for 60 seconds with nothing in it to get it warm, then cover the dough bowl with a damp cloth and put inside warm microwave for 45-60 minutes. Take dough out, punch down and let sit a few minutes. Knead like heck again. Grease or cooking spray your loaf pan, shape bread into loaf size and put in loaf pan. Let rise a second time (in warmed microwave again) for 45-60 minutes. Heat oven to 350 F. For this recipe bake for 25-30 minutes. Let cool in pan for 10 minutes, then turn out onto cooling rack to finish cooling.
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Party Chicken I

Reviewed: Sep. 28, 2008
Instead of putting dried beef on bottom of 13 x 9, I pound the chicken breasts thin (between two pieces of clear wrap) and wrap the breast around half a package of thin-sliced beef sandwich meat, Next, slightly fry two pieces of bacon per breast, wrap around the breast and cover with soup/sour-cream blend. You can also add sauteed onion/celery/mushroom and include in the soup/cream mix. To make the chicken fork-tender, bake uncovered in 300 degree F oven for two hours.
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9 users found this review helpful
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Ancho Honey Mustard Sauce

Reviewed: Dec. 3, 2011
This a great sauce, versatile as a salad dressing or dipping sauce. I used as dressing for salad, and as a dip for mushrooms and bread. Straight up delicious. Truly a sweet-meets-heat item. The chipotle powder gives it a great smokiness and heat, balanced by the sweetness of the honey. It took three days to use up the sauce, and the heat definitely increased each day--which is great since I enjoy food with a kick. One of the best things about this is you can distinctly tell as a dressing this is fresh--the taste is absent the distinct flavor of preservatives and artificial components of commercially made dressings. Awesome. Super easy to make. 5 minutes tops, and you have a natural and low-calorie dressing with great flavor...
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Beer Bread I

Reviewed: Feb. 5, 2011
for simplicity, this bread simply can't be beat. Made this last minute, had a can of ginger ale on hand and it was great. Added 1t bakng pwdr and 1/2 t salt per 1c of bread flour. Let sit for 30 min in loaf pan before baking. (NOTE: this dough will be much wetter/stickier than conventional dough which has been kneaded, but it turns out a beautiful texture: crunchy crust and soft inside.) Next time will use 1.5 t bkng pwder instead of 1t, for a little more rise. Will also try w/ various types of beer over time. Bread baking doesn't get any simpler than this. Baked at 350 F for 55 min, inside was baked just right.
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8 users found this review helpful
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Sweet Dinner Rolls

Reviewed: Nov. 29, 2009
Straight up excellent. Made by hand: mixed warm water & yeast for 10 min, then mixed w/ all oth ingred. Knead 7-10 min by hand, let rise in warmed microwave 45-60 min. Punch down, shape into rolls, place on ungreased baking sheet, cover w/ kitchen towel and let rise again 45-60 min. Bake, 400 degrees for 13 min. I prefer my rolls slightly doughy, and this was right on the money. Tried first w/ honey butter which was wonderful, then tried with some homemade CrockPot apple butter, to which my daughter said "This is like eating angel's wings". Definite keeper.
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7 users found this review helpful
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Light Oat Bread

Reviewed: Aug. 15, 2008
Made two loaves of this, one with the called-for 2T brown sugar and the second loaf substituting 2T honey for the brown sugar. As for flavor my personal preference is the one made with honey. Both loaves turned out great--made by hand (knead, let rise, punch down, let rise again, 30-35 minutes at 350 F). After taking out of oven, let cool for 10 minutes, take out of pan, further cooling on wire rack. Finally, brushing the cooling loaf with melted butter never hurts...
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6 users found this review helpful
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Jo's Rosemary Bread

Reviewed: Jul. 14, 2008
Made this by hand, and it was the most perfect loaf of bread I've ever made. I used 5T of olive oil (4 in the dough, 1 to brush top of loaf after it came out of the oven). The flavor and texture were dead on. If you're making by hand, bake at 375 for 15-20 min. Took mine out at 17 min, it could not have turned out better. This is my daughter's favorite bread ever.
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Rocky Road Ice Cream

Reviewed: Jul. 5, 2011
Delicious and very easy to make. Made for 4th of July, it was loved by all. Made the cream the night before, let sit for almost 24 hours (always do this w/ homemade, it enhances the flavor). Got cream going in electric IC maker, added nuts & marshmallows 10 minutes into it. After 25 min it was ready, and great!
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5 users found this review helpful

Banana Nut Bread Baked in a Jar

Reviewed: Jan. 6, 2003
I baked this recipe for coworkers and it was a smash. Zer gut!
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5 users found this review helpful
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Spinach and Feta Pita Bake

Reviewed: May 18, 2010
Made exactly as recipe indicates, including some tasty sun-dried tomato pesto. Classic Italian-ish taste with the feta, evoo, etc. I prefer doughy crusts overall with pizza dishes, yet very much enjoyed the crunchiness of the pita. This is on the Keeper list.
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