Best Ever Pumpernickel Loaf

Reviewed: May 30, 2013

Very nice. I kept thinking this was a rye bread until I came back to review and realized, nope, not rye, but pumpernickel. Oh well! Shared with my coworkers, who loved it. This makes 2 loaves if you are okay with a small loaf size; I am, so 2 it is for me. If you prefer a larger loaf, though, it would work in large loaf pans or free form as previous reviewer did. Nice, basic pumpernickel loaf that was great with cheese and dijon mustard but equally delicious with just some honey. Proportions worked perfectly for me as well. Thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Slow Cooker Baked Potatoes

Reviewed: May 30, 2013

I didn't really think I'd like these potatoes, but I wanted to try anyway, and I surprised myself--I really like them! You do not get the crust I like from baking, but I thought they were pretty decent, easy potatoes. I left off the foil and used some smaller red potatoes, cooked on high for about 2 hours with the crock pot half full, and ended up with nicely steamed, perfectly cooked red potatoes. Great if I'm out of room in the oven or just feel like steamed potatoes. Thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Brisket with BBQ Sauce

Reviewed: May 30, 2013

This is my go to recipe for any crockpot meat. The oly change i do isto cut liquid smoke on the meat in half. I like to cook a roast instead of brisket and shred it with forks and serve on buns. This weekend I will be doing country style ribs. They fall apart and I serve over rice. You can eve do babyback ribs and then throw them in the grill at the end to carmelize the outside. Excellent, easy recipe that's a family favorite.

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PEGT2865

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Living In: Midlothian, Virginia, USA

Famous Pork Chops

Reviewed: May 30, 2013

This is one of our favorite recipes! Here's what I do: Only use 1 egg; use Ritz cracker crumbs; season with Garlic Salt, coarse black Pepper & dash of Cayenne pepper. Dot tops with 1/3 stick of butter pats. Bake (uncovered) at 400 for 15-20 minutes. Turn chops over & top with pats from remaining 1/3 stick of butter. Bake 15 more minutes. Perfect! Crispy outside, tender & moist inside!

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Reviewer:

LouHoo in VA

Cooking Level: Intermediate

Home Town: Roanoke, Virginia, USA

Living In: Martinsville, Virginia, USA

Zesty Slow Cooker Chicken Barbecue

Reviewed: May 29, 2013

I made this according to the recipe ingredients and it was very good! Only difference is that I didn't have time for the slow cooker so put it in a dutch oven and baked for about 2 hours at 325 degrees. The sauce cooked down and was perfectly thick and tasty. Next time I'll probably add some finely chopped onions and green peppers for an added boost of flavor and texture -- just a personal preference as I really like those veggies in a barbeque flavored sauce!

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Reviewer:

JeniOM

Cooking Level: Expert

Home Town: Richmond, Virginia, USA

Living In: Staunton, Virginia, USA

Sriracha Cheese Bread

Reviewed: May 29, 2013

Tasty, Tasty, Tasty!!!! Makes one hell of a grilled cheese sandwich. I threw in one tablespoon of shortening to give it some softness!

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Reviewer:

rick

Cooking Level: Professional

Home Town: Richmond, Virginia, USA

Living In: Camarillo, California, USA

Ninety Minute Cinnamon Rolls

Reviewed: May 29, 2013

I just finished making these, and they came out amazing :) I baked them in a 9x13 and did 1 and 1/2 times the brown sugar mixture to get a really gooey cinnamon roll, I made the cream cheese icing from the clone of a cinnabon recipe on this site and they are amazing, I will never make another can of cinnamon rolls again, these taste way better and really quick and simple to make :) Thank you Goofydebbie for an amazing recipe! :)

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Reviewer:

chasity

Cooking Level: Expert

Home Town: Waxahachie, Texas, USA

Living In: Fredericksburg, Virginia, USA

Kielbasa Appetizers

Reviewed: May 28, 2013

I make these all the time. Soooo Goood

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Reviewer:

Shanna

Cooking Level: Intermediate

Home Town: Eagle Rock, Virginia, USA

Living In: Buchanan, Virginia, USA

Jill's Hash Brown Casserole

Reviewed: May 28, 2013

this was very yummy

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Reviewer:

Shanna

Cooking Level: Intermediate

Home Town: Eagle Rock, Virginia, USA

Living In: Buchanan, Virginia, USA

Six Can Chicken Tortilla Soup

Reviewed: May 28, 2013

I thought this tasted okay. It was kind of on the thin side though. I don't care for tomatoes with peppers in them, so I just added a can of plain diced. To flavor it I added about 2 tsp of taco seasoning and a good pinch of garlic powder. I can't imagine the rotel style tomatoes making this much thicker. It would be best with topping, tortilla strips, cheese, avacadoes, etc., to give it more bulk.

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Blender Woman

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Richmond, Virginia, USA

Tater Tot Casserole

Reviewed: May 28, 2013

This was different but it was really yummy!!!!

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Reviewer:

Shanna

Cooking Level: Intermediate

Home Town: Eagle Rock, Virginia, USA

Living In: Buchanan, Virginia, USA

Marinated Baked Pork Chops

Reviewed: May 28, 2013

My boyfriend and I really liked this Marinade!!!! Our friend did too. good job

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Reviewer:

Shanna

Cooking Level: Intermediate

Home Town: Eagle Rock, Virginia, USA

Living In: Buchanan, Virginia, USA

Funnel Cakes III

Reviewed: May 28, 2013

These turned out great! I'm still in the process of making them with my best friend, but we're eating them as fast as they come out - DELISH!

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Reviewer:

OwlLuvR

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

Living In: Williamsburg, Virginia, USA

Cinnapear Smoothie

Reviewed: May 28, 2013

I really liked this smoothie. I never had a pear smoothie before. I used a red d'anjou pear. The only changes I made was making a 1/2 recipe to cut the calories and 1% milk. I also used a banana that was frozen, as I just prefer colder smoothies, and plain Greek non-fat yogurt with half the amount suggested as I find yogurt really dominant in smoothies. Thank you, I will make this again.

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Reviewer:

Blender Woman

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Richmond, Virginia, USA

Red Velvet Cupcakes

Reviewed: May 28, 2013

These are just okay. They look beautiful and I may use this recipe if I only needed "set dressing", but I don't think I will make this again becuase they were only okay...not bad, just no wow! I selected this recipe because I couldn't find buttermilk to make a real red velvet. My first clue should have been the amount of cocoa powder it requested...I normally only use about 2 Tbs, not 1/2 cup, they were also very dense like a poundcake but moist. Once again not a bad thing but not what I look for in a red velvet cupcake. So over all, it tasted average, was too dense and too much cocoa to be a good Red Velvet...but they were very pretty and stayed moist. This might be good for someone just learning how to bake since it was very easy to follow and you could take your time making it.

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Reviewer:

Mrs. Lucas

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Reston, Virginia, USA

Strawberry Pie II

Reviewed: May 27, 2013

This is soooo delicious, I'm obsessed with it - it's so easy to make! Eased up on the sugar quite a bit - to about 3/8 of a cup, and used half a cup of water as others suggested.

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Reviewer:

STARDUST_331

Cooking Level: Expert

Home Town: Scarsdale, New York, USA

Living In: Alexandria, Virginia, USA

Taco Seasoning I

Reviewed: May 27, 2013

Love it! Not the sodium of packaged spices!

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2 users found this review helpful

Reviewer:

PEGT2865

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Living In: Midlothian, Virginia, USA

Easy Faux Chocolate Mousse

Reviewed: May 27, 2013

This was a really easy and very tasty "mousse". I used it to fill mini sugar cookie cups for a Memorial Day dessert I took to a cookout. I piped it into the cups and it held it's shape very well. Thanks for a quick and easy recipe!

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Reviewer:

vatech90

Cooking Level: Expert

Living In: Fishersville, Virginia, USA

Vintage Lemonade

Reviewed: May 27, 2013

Very nice lemonade. This is the first time I've made lemonade from scratch, so I took the time to read the reviews. I used less sugar (3/4 cup total) and zested the lemons instead of cutting up the rinds, and I'm glad I did. This lemonade turned out very lemony, with a tart taste that gets better as you sip. I followed the advice to not mix the sugar with the lemon; really, not sure what that did, but it worked out perfectly fine. My only problem was juicing the lemons; if I start making more lemonade I'm getting something to juice them with; a little hard by hand! Thanks for the recipe!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Lemon Cupcake with Blackberry Buttercream

Reviewed: May 27, 2013

This is the best cupcake recipe I have ever made. Like others I doubled to recipe for the batter to get 24 normal size cupcakes and single batch of the frosting is more than adequate for all 24 cupcakes. The flavors are bright, fresh and absolutely delicious! The cake is the moistest from scratch cake I have ever been able to achieve there is just nothing bad I can say about this recipe. It is in my opinion perfection.

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