Toasted Pumpkin Seeds with Sugar and Spice

Reviewed: Oct. 23, 2010

Fabulous! I made 6 cups of these on a cookie sheet, so it did take 75 minutes (90 minutes total) at 275 degrees to get it to a crispness I liked. I then added it to the seeds and toasted a bit longer (like caramel corn recipes). The only other changes were margerine instead of oil and I added each spice separately vs. the premixed pumpkin pie spice (cinnamon, cloves, nutmeg, ginger, allspice all to taste, sorry that i didn't measure.)

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Reviewer:

ESKMom

Cooking Level: Intermediate

Home Town: Belmond, Iowa, USA

Living In: Hershey, Pennsylvania, USA

Lentil Cakes (Patties)

Reviewed: Oct. 18, 2010

Excellent "burger". I did not have any cereal so used saltine crackers instead. Added bread crumbs to mixture rather than rolling them in it. And used egg yolks instead of whole egg and soy milk instead of milk. Patties held together well even on the grill. Next time I will make the patties a little less thick, but definitely very moist and delicious. My teenage vegetarian loved them! And me too! Way better than store bought.

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Reviewer:

Budsey

Cooking Level: Intermediate

Home Town: Hershey, Pennsylvania, USA

Living In: Harrisburg, Pennsylvania, USA

Homemade Black Bean Veggie Burgers

Reviewed: Oct. 18, 2010

Delicious! I used a packaged dry marinade - garlic, basil, tomato - in place of the chili, cumin and hot sauce and left out the green pepper since we don't care for them. Also followed advice of others and added corn, patted dry the onion, and used 2 egg yolks instead of one whole egg. Wish I would have doubled the recipe and had some leftover to freeze!

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Reviewer:

Budsey

Cooking Level: Intermediate

Home Town: Hershey, Pennsylvania, USA

Living In: Harrisburg, Pennsylvania, USA

Apple Pie by Grandma Ople

Reviewed: Oct. 18, 2010

Wow. They say the way to a man's heart is through an apple pie. Well, if that's the case - this is the pie to use! A guy friend of mine had a slice and said that it was the best apple pie he had ever eaten. Said it would win contests. (And he didn't know that Moshasmama had already mentioned that she has won contests with this recipe!). I did follow the other suggestions of using cinnamon, vanilla and nutmeg in the sauce and putting the apple slices into the sauce before putting them into the shell. Delicious pie! Edit: the second time I made it I followed the recipe to a T (ie. no added spices or vanilla and put the slices in pie then added sauce). It was even better the way it was meant to be made! I won't be "doctoring" it anymore!

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Reviewer:

Budsey

Cooking Level: Intermediate

Home Town: Hershey, Pennsylvania, USA

Living In: Harrisburg, Pennsylvania, USA

Iced Pumpkin Cookies

Reviewed: Oct. 17, 2010

Just OK. Made exactly to recipe and they don't do much for our pumpkin loving family. Just Ok even with the cream cheese frosting.

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Reviewer:

Kellie

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Hershey, Pennsylvania, USA

Gina's Pumpkin Cookies with Cream Cheese Frosting

Reviewed: Oct. 17, 2010

They are OK. I followed the recipe exactly and then added cream cheese frosting to make them better. But still just OK.

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Reviewer:

Kellie

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Hershey, Pennsylvania, USA

Easy Lemonade

Reviewed: Sep. 24, 2010

Keep the 2 qts. of water, but add the juice & pulp of 4 lemons, and about 3/4 cup sugar.

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Reviewer:

CookingFor17

Cooking Level: Intermediate

Home Town: Martinsburg, West Virginia, USA

Living In: Hershey, Pennsylvania, USA

Fluff Dip for Fruit

Reviewed: Sep. 12, 2010

This is very good as written, though it makes a huge amount. I usually halve the recipe. I also use fat free/sugar free white chocolate with white chocolate Godiva liquer too. YUM!!

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Reviewer:

ESKMom

Cooking Level: Intermediate

Home Town: Belmond, Iowa, USA

Living In: Hershey, Pennsylvania, USA

Nutty Apple Crisp

Reviewed: Sep. 6, 2010

Great recipe that was a spin off of a classic. I used more like 7 cups of apples and added cinnamon and some vanilla to the crisp topping - I can't imagine the recipe without cinnamon and the vanilla added more depth of flavor in my opinion. I used 1/2 cup pecans b/c that is what I had on hand - put them through a nut grinder, so they were more of a fine chop than called for but they added a great texture and flavor to the dish - will continue to make through apple season!

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Reviewer:

rjlund

Cooking Level: Expert

Living In: Hershey, Pennsylvania, USA

Brazilian Lemonade

Reviewed: Sep. 5, 2010

Awesome. Perfect. EVERYONE love them!

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1 user found this review helpful

Reviewer:

Kellie

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Hershey, Pennsylvania, USA

Southern Peach Cobbler

Reviewed: Sep. 5, 2010

Awesome, not too sweet, perfect! I like larger chunks of peaches and I like double cake topping.

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Reviewer:

Kellie

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Hershey, Pennsylvania, USA

Clone of a Cinnabon

Reviewed: Aug. 20, 2010

Um...PERFECT. Only used 4 cups of flour, 2T cinnamon and combined cinnamon, b.sugar, and butter before spreading on dough.

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Reviewer:

Kellie

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Hershey, Pennsylvania, USA

Authentic Mexican Tortillas

Reviewed: Aug. 20, 2010

These are excellent, hard to roll thin, but great! They are better a little undercooked.

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Reviewer:

Kellie

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Hershey, Pennsylvania, USA

Naan

Reviewed: Aug. 20, 2010

Excellent! I love the garlic and add chopped cilantro to the top when cooking or grilling bread. .

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Reviewer:

Kellie

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Hershey, Pennsylvania, USA

Graham Cracker Crust II

Reviewed: Aug. 20, 2010

Pretty good crust. I use regularly, however its good and average.

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Reviewer:

Kellie

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Hershey, Pennsylvania, USA

Peach Preserves

Reviewed: Aug. 19, 2010

Awesome, I made it with white peaches and skinned half of them and left half with peel. Nice pink color! I boiled them for 15 min. because we like it a little chunky. I used a pack of 1.75 oz. pectin and it was perfect. AWESOME! Not too much sugar, most recipes call for equal parts sugar and fruit, I like the less sugar (although, don't worry, its pretty sweet!).

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Reviewer:

Kellie

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Hershey, Pennsylvania, USA

Stuffed Artichokes

Reviewed: Jul. 20, 2010

Awesome! My Italian family has made these for years. I just use 1 cup Italian bread crumbs, 1/2 cup Parmesan cheese, and one clove of garlic. Add Olive oil, not vegetable oil. Fill Oven safe pot with lid 2 inches high with water. Bake 1 hour, check at 30min to make sure there is enough water in the bottom of the pot. If needed, add a little water. Bake 1 1/2 hour til leaves pull easily out of artichoke.

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Reviewer:

Kellie

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Hershey, Pennsylvania, USA

Easy Key Lime Pie I

Reviewed: Jul. 11, 2010

Its OK. I much prefer Key Lime Pie VII, eggless and velvety soft. Sets up perfect when chilled. Use other recipe!

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Reviewer:

Kellie

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Hershey, Pennsylvania, USA

Mom's Zucchini Bread

Reviewed: Jul. 5, 2010

Delightfully moist! Did the 1/2 oil/1/2 apple sauce combo and pumpkin pie spice. Also used 1 cup brown sugar in place of white sugar total two cups as others have suggested. Used cinnamon chips (Hershey's) and sugared the side of pan rather than floured. Was fantastic! EDIT: Was going thu my recipe box tonight and realized I'd totally forgotten about this recipe. I didn't plant a garden this year so no problem Zuchs. Kicking myself for not picking up more at the farmers market this morning. Argh~!

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