Blueberry French Toast

Reviewed: May 16, 2013

I can't believe how simply good this is! I chose this version because it uses only 8 oz. of cream cheese, which turned out to be perfect when cut into 1/2" cubes as MinnGal suggested. I left a few 1" cubes on one end, but when you're eating it, they end up being cut in half with your fork anyway. I think leaving the cream cheese in chunks is key to the beauty and taste of this dish. Soft creamy white bites contrast with bright blueberries and crisp bread cubes on top. I used sugar free maple syrup, and the bread cubes seemed to really pick up a yummy concentrated maple flavor. I served hot blueberry syrup on our first two servings at breakfast, and then drizzled the rest over the leftovers to refrigerate. It was like a cheesecake topping, and good cold also. We ended up eating this for breakfast & dinner the second day and lunch (I'm talking main dish) the third day. My husband already wants more.

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Reviewer:

Jajam

Cooking Level: Intermediate

Home Town: Chatham, New Jersey, USA

Living In: Ventura, California, USA

Loaded Potato Soup

Reviewed: May 16, 2013

Absolutely delicious! Skipped the onions, and added about 1/2 the amount of milk.

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Reviewer:

ALK5B

Cooking Level: Expert

Home Town: Richboro, Pennsylvania, USA

Living In: Princeton, New Jersey, USA

Jam Filled Butter Cookies

Reviewed: May 15, 2013

These turned out to be one of the best thumbprint cookies I have ever had. Freshly baked, I thought they were a wee bit crumbly, but the next day taken to a church event, they firmed up and were perfect. I used red current jelly, which gave a lovely tart contrast.

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Reviewer:

Jajam

Cooking Level: Intermediate

Home Town: Chatham, New Jersey, USA

Living In: Ventura, California, USA

Banana Sour Cream Bread

Reviewed: May 14, 2013

This is hands-down the BEST banana bread recipe around! My husband is the biggest food critic in our house, and he absolutely LOVES this bread! Thank you for sharing this awesome recipe... definitely a keeper!! :)

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Reviewer:

Cher Marple

Home Town: Wayne, New Jersey, USA

Living In: Columbia, South Carolina, USA

Black Bean Casserole

Reviewed: May 14, 2013

I will make this again like others I used canned beans rinsed and drained. I had made a spicy rice and pork chop so the blandness of this dish worked well with my dinner however the next time more seasonings will be added.

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Reviewer:

Joey Joan

Cooking Level: Expert

Home Town: Clarkston, Michigan, USA

Living In: Hainesport, New Jersey, USA

Vickie's Beer Bread

Reviewed: May 13, 2013

I made the recipe with added 1t garlic powder, 1T italian seasoning. I thought it was dry. Next time I would add more butter, as some others have recommended

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L Mac

Cooking Level: Intermediate

Home Town: Erial, New Jersey, USA

Living In: Blackwood, New Jersey, USA

Kay's Spaghetti and Lasagna Sauce - No Meat

Reviewed: May 13, 2013

I've made this sauce 3 times now and I love it! First time subbed a can of tomato paste for stewed tomatoes and red peppers instead of green due to what was on hand - waayy too sweet! Second time vegetarian with the tomato paste and green peppers instead and it was divine! Third time I halved the sugar, and kept it the same as the 2nd - it is PERFECT! A great base recipe with things you normally have in the house. I cannot say enough good things about this sauce, especially since we are on a budget.

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Reviewer:

Rachel

Cooking Level: Intermediate

Home Town: Kendall Park, New Jersey, USA

Living In: Franklin Park, New Jersey, USA

Potato Chip Chicken

Reviewed: May 12, 2013

I used large chicken breast halves, but even they were dry at this time and temperature. To me, the coating had no flavor and was not an appealing texture. I don't plan to make this again.

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Reviewer:

Jajam

Cooking Level: Intermediate

Home Town: Chatham, New Jersey, USA

Living In: Ventura, California, USA

Scrapple

Reviewed: May 9, 2013

this recipe does not taste like scrapple. habbersett scrapple being the best. you need Pork Stock, Pork, Pork Skins, Corn Meal, Wheat Flour, Pork Hearts, Pork Livers, Pork Tongues, Salt and Spices. I don't know why people put in sweetened condensed milk because I have never seen it in manufactured scrapple, and I looked at about 10 company's scrapple labels. I was told the milk only helps get it a brown color when frying it, but the very small amount of sugar in scrapple will do that. if you don't have pork liver in there it will not taste right. if you can't find pork liver you can use chicken liver it has a similar flavor. common spices in scrapple are sage, thyme, savory, black pepper. sorry but after tasting it I went to the store to buy some habbersett scrapple. Rapa, and Dietz & Watson Scrapple is also good.

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Reviewer:

KingSparta

Cooking Level: Expert

Home Town: Marmora, New Jersey, USA

Living In: Fayetteville, North Carolina, USA

Asparagi scottati con pomodori (blanched asparagus with tomatoes)

Reviewed: May 9, 2013

Made for supper last night as a side totally awesome. I did however do my own thing but kept the basic recipe. I like to snap my asparagus by holding ends and bending them till they break so as to remove the tough section. I did braise with julienne carrots for about ten minutes then drained but put into a cast iron skillet and arranged for presentation. I then topped with chopped Roma tomatoes, a blend of fresh grated Parmesan, Asiago, Romano cheeses, some fresh homemade Queso cheese that I had and a little and some grated mozzarella. Seasoned with a little salt and pepper and oregano drizzled with olive oil and put in broiler to just melt cheese then topped with some fresh snipped cilantro. Absolutely wonderful accompaniment to any dish. If anyone does not like asparagus you got to try this, you will be converted. Great change from the lemon & garlic and grilled, baked etc. Will be making this again and again for sure. Thank you Cari for the recipe. Your recipe in Italian contorno di asparagi.

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Reviewer:

Grumpygrandpa

Cooking Level: Expert

Home Town: Toms River, New Jersey, USA

Living In: Murrells Inlet, South Carolina, USA

Asparagus Side Dish

Reviewed: May 9, 2013

Made for supper last night as a side totally awesome. I did however do my own thing but kept the basic recipe. I like to snap my asparagus by holding ends and bending them till they break so as to remove the tough section. I did braise with julienne carrots for about ten minutes then drained but put into a cast iron skillet and arranged for presentation. I then topped with chopped Roma tomatoes, a blend of fresh grated Parmesan, Asiago, Romano cheeses, some fresh homemade Queso cheese that I had and a little and some grated mozzarella. Seasoned with a little salt and pepper and oregano drizzled with olive oil and put in broiler to just melt cheese then topped with some fresh snipped cilantro. Absolutely wonderful accompaniment to any dish. If anyone does not like asparagus you got to try this, you will be converted. Great change from the lemon & garlic and grilled, baked etc. Will be making this again and again for sure. Thank you Cari for the recipe. Your recipe in Italian contorno di asparagi.

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Reviewer:

Grumpygrandpa

Cooking Level: Expert

Home Town: Toms River, New Jersey, USA

Living In: Murrells Inlet, South Carolina, USA

Strawberry Chicken

Reviewed: May 8, 2013

As written this is a 4 star recipe, with a few changes like salt and pepper the meat before marinating it can be a 5 worthy of company. I used fresh rosemary and marinated for 5 hrs. I browned the meat on the stove top made the marinade as directed replaced the meat covered and placed in a 350 oven for 20 minutes until meat reached 145. I let it set 5ish minutes before cutting. My meat was tender juicy and absolutely full of flavor, there was nothing bland about this dish as I made it.

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Reviewer:

Joey Joan

Cooking Level: Expert

Home Town: Clarkston, Michigan, USA

Living In: Hainesport, New Jersey, USA

Green Salad Plus

Reviewed: May 8, 2013

All around good. I had pineapple yogurt and it was so good. I followed the recipe as written except the yogurt flavor I will make this again.

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Reviewer:

Joey Joan

Cooking Level: Expert

Home Town: Clarkston, Michigan, USA

Living In: Hainesport, New Jersey, USA

Sweetened Condensed Milk

Reviewed: May 8, 2013

I've used this successfully in baked desserts since about 1970, when I first saw it in Heloise. Adjust this recipe to 24 servings and it will make 14 oz., and it works out to level 1/4, 1/2 and 1 cup ingredient amounts (as I think may be already be posted in another SCM recipe on AR). I like to completely dissolve the butter and sugar in hot water first in the MW, then mix in the powdered milk last.

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Reviewer:

Jajam

Cooking Level: Intermediate

Home Town: Chatham, New Jersey, USA

Living In: Ventura, California, USA

Puffs

Reviewed: May 8, 2013

This is the first time I've used a steady temp of 375 degrees to bake pate a choux and it worked just fine, probably because these are so small. I use a higher start temp to make standard size cream puffs or eclairs, because I think they need it to puff properly.

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Reviewer:

Jajam

Cooking Level: Intermediate

Home Town: Chatham, New Jersey, USA

Living In: Ventura, California, USA

Coconut Cream Dip

Reviewed: May 8, 2013

This is AMAZING fruit dip. I belong to a club of stay at home moms. They ALL LOVE this stuff. It is a huge hit, simple and very easy to make.

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Reviewer:

QTBABE

Cooking Level: Intermediate

Home Town: Kendall Park, New Jersey, USA

Living In: Rising Sun, Maryland, USA

Cheesy Green Bean Dish

Reviewed: May 8, 2013

I liked it well enough. I like the idea of the recipe and will try again using a cheddar or other cheese that is creamy when it melts so that the sauce will seep through the green beans instead of sitting on top of the beans. I found the mozzarella to be to stringy and sticky. I believe I will also replace the bread crumbs with french fried onion rings.

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