*cut the recipe down for a smaller family and changed the servings to 5* the spices make this chili taste the way it does and I followed them exactly. DELICIOUS. perfect straight forward chili recipe. What I love most is that you just throw it all in the pot, stir and cook. Only need to brown the meat separately and you can do that while you're prepping everything else. I added some frozen corn to mine, omitted the bell pepper b/c I didn't have any on hand, added a full medium sized onion, used 2 14-oz cans tomato sauce & 1 lg can crushed tomatoes instead of the tomato juice. Threw maybe a cup of water to add some liquid. Used a large can of red kidney beans. I changed things but nothing about the spices and that's what I think makes it what it is.

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Reviewer:

Kem

Cooking Level: Intermediate

Home Town: Baton Rouge, Louisiana, USA

Living In: Boston, Massachusetts, USA

Flatlander Chili

Reviewed: Jan. 13, 2013

*cut the recipe down for a smaller family and changed the servings to 5* the spices make this chili taste the way it does and I followed them exactly. DELICIOUS. perfect straight forward chili recipe. What I love most is that you just throw it all in the pot, stir and cook. Only need to brown the meat separately and you can do that while you're prepping everything else. I added some frozen corn to mine, omitted the bell pepper b/c I didn't have any on hand, added a full medium sized onion, used 2 14-oz cans tomato sauce & 1 lg can crushed tomatoes instead of the tomato juice. Threw maybe a cup of water to add some liquid. Used a large can of red kidney beans. I changed things but nothing about the spices and that's what I think makes it what it is.

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Reviewer:

Kem

Cooking Level: Intermediate

Home Town: Baton Rouge, Louisiana, USA

Living In: Boston, Massachusetts, USA

Sweet Corn Bread

Reviewed: Jan. 13, 2013

delicious! I did add a 1/2 cup sugar rather than 1/4 to make it a little sweeter but I have no doubt it would have been just as good with the 1/4 cup. Also subbed some greek yogurt for some of the sour cream simply b/c I didn't have enough sour cream.

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Reviewer:

Kem

Cooking Level: Intermediate

Home Town: Baton Rouge, Louisiana, USA

Living In: Boston, Massachusetts, USA

Chili Rick's

Reviewed: Dec. 22, 2012

My chili has always been awful. I was looking for a recipe that could redeem me and this one is it. My husband asks for this chili when the temp starts dipping. Sometimes I add the full amount of chocolate and sometimes I forget to put it in. Either way he still loves it. I love the ease. One little tip is that I use my kitchen shears to cut the bacon into little strips and then cook it. Start with the bacon just semi frozen. I find it makes it much easier.

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Reviewer:

mrsbooth

Cooking Level: Expert

Home Town: Baton Rouge, Louisiana, USA

Living In: Madison, Wisconsin, USA

Layered Mint Chocolate Fudge

Reviewed: Dec. 20, 2012

I was surprised it did not require the use of a double boiler. It was hard to get the temperature right to melt the chocolate and not burn it then it cooled so soft that you could not really pour it. (I'm talking about it literally taking about 10 to 15 seconds to cool enough to not be workable.) The perfectionist in me hated that I could not regulate the temperature enough to actually pour it and get a smooth layer... It looked so sloppy. The flavor was so-so. There are better recipes out there.

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Reviewer:

sulli3

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Baton Rouge, Louisiana, USA

Big Soft Ginger Cookies

Reviewed: Dec. 3, 2012

My husband and I agree that these are the best cookies. We are definitely making them again.

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Reviewer:

Kristen

Cooking Level: Intermediate

Home Town: Baton Rouge, Louisiana, USA

Living In: Houston, Texas, USA

Chess Cake

Reviewed: Nov. 26, 2012

This recipe was great! Very easy. Didn't change a thing and found it to be very good. I always buy chess cakes in the bakery and they are very proud of them. Now I have my own recipe and can make it for a 1/4 of the cost to buy.

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Reviewer:

CLAIRE316

Cooking Level: Expert

Living In: Baton Rouge, Louisiana, USA

Easy Indian Butter Chicken

Reviewed: Nov. 22, 2012

oh. my. goodness. SO GOOD! Only thing I did differently was to coat the cubed chicken in a little olive oil and curry (enough spice to cover them pretty well) and baked it. Added chicken to simmering sauce after it was baked through and then let it simmer until it was time to eat... sometimes a hour, sometimes just 15 minutes. Always delicious! And I used half cream and half evaporated milk.

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Reviewer:

Kem

Cooking Level: Intermediate

Home Town: Baton Rouge, Louisiana, USA

Living In: Boston, Massachusetts, USA

Best Steak Marinade in Existence

Reviewed: Nov. 22, 2012

Father's Day 2012 marinade - marinated steaks for the dad's and chicken for everyone else. It was delicious on both! Great marinade. Everyone raved about it.

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Reviewer:

Kem

Cooking Level: Intermediate

Home Town: Baton Rouge, Louisiana, USA

Living In: Boston, Massachusetts, USA

German Chocolate Cake III

Reviewed: Nov. 22, 2012

delicious! Made this for Father's Day 2012 and everyone loved it! I did double the icing recipe though, I believe... not enough otherwise.

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Reviewer:

Kem

Cooking Level: Intermediate

Home Town: Baton Rouge, Louisiana, USA

Living In: Boston, Massachusetts, USA

Fluffy French Toast

Reviewed: Nov. 22, 2012

perfect french toast. this is our go to. Great flavor, no changes.

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Reviewer:

Kem

Cooking Level: Intermediate

Home Town: Baton Rouge, Louisiana, USA

Living In: Boston, Massachusetts, USA

Shredded Korean Beef Tacos

Reviewed: Nov. 22, 2012

ridiculously good. No changes.

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Reviewer:

Kem

Cooking Level: Intermediate

Home Town: Baton Rouge, Louisiana, USA

Living In: Boston, Massachusetts, USA

Spicy Mango Sweet Potato Chicken

Reviewed: Nov. 22, 2012

We like this a lot but I wouldn't say it's the best or anything. Definitely very good thought and a keeper in our book.

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Reviewer:

Kem

Cooking Level: Intermediate

Home Town: Baton Rouge, Louisiana, USA

Living In: Boston, Massachusetts, USA

Texas Caviar

Reviewed: Nov. 22, 2012

I'm not sure where this recipe originally came from but my sister-in-law introduced it to me and since then, it's been passed along to all my friends. Always a hit!

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Reviewer:

Kem

Cooking Level: Intermediate

Home Town: Baton Rouge, Louisiana, USA

Living In: Boston, Massachusetts, USA

Whipped Cream

Reviewed: Nov. 22, 2012

I usually just throw in a palmful or so of white sugar rather than messing with the powdered and it works fine. Added some cinnamon to the mix for our pumpkin pie topping.

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