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The reviewer gave this recipe 5 stars. This recipe averages a 5.0 star rating.

How To Make Creamy Ice Cream with Just One Ingredient! | Apartment Therapy The Kitchn

Reviewed: May 23, 2011
Awesome! And so easy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.

Easy Honey Mustard Mozzarella Chicken

Reviewed: Feb. 12, 2011
Used 8 boneless thighs. PA DUTCH Honey/Horseradish mustard and Hormel bacon pieces. Just enough DF cheese to lightly covered the top. Yummy!
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3 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.

Spinach and Sun-Dried Tomato Pasta

Reviewed: Feb. 26, 2010
Hubby said this is a keeper. We are a gluten and dairy-free family. Have outstanding penne pasta, used a 8.5 oz jar in juliann sun dried tomatoes in herbs and fresh spinach. Toss with hot, cooked pasta and added spices--excellent. Dish was a snap to make and had zip!
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1 user found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.

Sloppy Dogs

Reviewed: Dec. 5, 2009
Add baked beans and will serve over rice noodles to make it gluten-free friendly!
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0 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 5.0 star rating.

Baby Carrots with Sweet Ginger Butter Recipe : Claire Robinson : Food Network

Reviewed: Dec. 3, 2009
Who knew eating your veggies would be so good? Love, love the ginger with the carrots. Skip the fancy baby carrots and cut up some local grown carrots--works just as well and your carbon footprint is next to nothing. Eat as side and will be making to take to family dinners.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.

Thighs on Rice

Reviewed: Jan. 17, 2009
Used jasmine rice; chicken broth and veggie stock instead of water; sprinkled GOOD SEASONINGS salad mix on top of chicken. Family loved it.
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1 user found this review helpful
The reviewer gave this recipe 3 stars. This recipe averages a 4.7 star rating.

Crunch Bar

Reviewed: Dec. 23, 2008
Had to use gluten-free crackers--they are very thin and increasing the recipe to 1.5 cups of butter/sugar was a bad idea. I have used the recipe as described and still am having trouble with consistency. It seems simple and they are very good. Any ideas?
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