Baked Honey Mustard Chicken

Reviewed: Apr. 7, 2012

This is an awesome recipe. I've made it as is, and with modifications that other reviewers have suggested. As is, this recipe is a 4 star recipe. What I do to make it 5 star, is use dijon mustard instead of prepared and use fresh herbs over dried. It makes an amazing amount of difference. I noticed some people find the paprika overpowering, but I think it's fine as is, when used in combination with fresh herbs. Happy cooking!

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7 users found this review helpful

Reviewer:

PennyPup

Cooking Level: Expert

Home Town: Hamilton, Ontario, Canada

Living In: Gatineau, Quebec, Canada

Empire Cookies

Reviewed: Apr. 7, 2012

I made this recipe to the letter. The only change I made was on the décor. They taste amazing and I'm sure they'll be a huge hit at tomorrows family gathering for Easter. As other reviers have suggested, roll out the dough between sheets of wax paper. (not parchment) I put the dough in the fridge, as one reviewer suggested, before rolling and found it made the dough crumble even more. After letting it return to room temperature, the dough rolled out perfectly. All my batches of cookies were done at 8 minutes at 350°F. This recipe yielded 15 complete cookies at 1½" across and ?" thickness. (30 single cookies) Which is perfect as it means I get to eat 3! I will certainly make these again.

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5 users found this review helpful

Reviewer:

PennyPup

Cooking Level: Expert

Home Town: Hamilton, Ontario, Canada

Living In: Gatineau, Quebec, Canada

Curried Chicken 'N' Broccoli

Reviewed: Feb. 28, 2012

This review is based on the changes suggested by previous reviewers. I panfried my 5 chicken breasts in butter and curry powder to brown them. Then added 2 heads of fresh uncooked broccoli in a casserole dish, added chicken breast, sauce (with additional curry powder, 1 can of cream of broccoli, 1 can cream of mushroom, 1 cup of mayo, and about 1/4 cup milk to thin) topped with grated cheese, and baked covered with tented aluminum foil. The first night I served over basmati rice, and the second day for lunch I had it with penne. Pretty yummy, and I'll make again for sure.

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3 users found this review helpful

Reviewer:

CLOUDLESS

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

Living In: Gatineau, Quebec, Canada

Cherry Bars

Reviewed: Feb. 21, 2012

Amazing with chocolate chips on top!

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2 users found this review helpful

Reviewer:

Natsonline

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Gatineau, Quebec, Canada

Blueberry Breakfast Cake

Reviewed: Feb. 16, 2012

This recipe was really good...Well, with a couple of modifications. I doubled the amount of lemon peel and I made it into cupcakes. I did not sprinkle sugar on top. I baked them at 375 degrees for 20 minutes. I then let them cool and put a thin icing glaze on top. They are great for school and work lunches.

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2 users found this review helpful

Reviewer:

Natsonline

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Gatineau, Quebec, Canada

Home-Style Scalloped Potatoes

Reviewed: Feb. 13, 2012

great basic recipe!!!

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0 users found this review helpful

Reviewer:

SabeandMaddysMom

CHOCOMARIA

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Gatineau, Quebec, Canada

Apple Squares

Reviewed: Jan. 31, 2012

Delicious! I took the suggestion of others and doubled the recipe to then bake in a 9x13 pan. I also put 4 cups of diced Granny Smith apples and put 1 whole tsp. of cinnamon in the batter and 1/4 cup of water because the batter was too thick in my opinion. I thought it would be too many apples, but when I tasted the squares they were perfect! Really great for school lunches. Will make again and again.

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2 users found this review helpful

Reviewer:

Natsonline

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Gatineau, Quebec, Canada

Orange Chiffon Cake

Reviewed: Jan. 25, 2012

Fantastic recipe!!!I also used all orange juice instead of water. Perfection! Covered with an egg white frosting. Would be wonderful with just whipped cream and fruit of your choice.

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1 user found this review helpful

Reviewer:

Eddie

Living In: Gatineau, Quebec, Canada

Cajun Crawfish and Shrimp Etouffe

Reviewed: Jan. 20, 2012

I made the recipe exactly as directed and I found that it tatsed way too floury. Good flavour, but I think I'll stick to cornstarch to thicken my sauces.

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3 users found this review helpful

Reviewer:

Natsonline

Cooking Level: Expert

Catty96

Cooking Level: Intermediate

Home Town: Gatineau, Quebec, Canada

Depression Cake II

Reviewed: Nov. 10, 2011

I made this last night for my family and even my 2 year old LOVED it! We absolutely devoured a full loaf after dinner. Now I had to change it a little because of what I had on hand at the time. I only had 1 cup of raisins ;-(. So I added a frozen mix of fruits that included cherries, strawberries, blueberries, and black currents. It turned out splendidly, thank you so much for an amazing recipe that I will be making on a regular basis now!

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5 users found this review helpful

Reviewer:

Murphy44

Cooking Level: Intermediate

Home Town: Prince George, British Columbia, Canada

Living In: Gatineau, Quebec, Canada

Dee's Health Bread

Reviewed: Oct. 10, 2011

THE best bread I've ever made hands down! This will be the bread I always make in the future. Thank you so much for posting! It made 6 loaves if you're wondering.

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4 users found this review helpful