With 1 1/2 cups of heavy cream, 1/2 cup of butter and 1 1/2 cups of parmesan cheese, this dish should have been much better. For some reason, this sauce turned gritty on me and clung to the pasta in a not so attractive manner.

We love Alfredo but won't make this particular recipe again. The recipe I usually use has no additional butter in it (making in lower in fat) and we like it much better.

I used canned beans and my food processor and got a nice creamy hummus.

A very nice fettucini alfredo! Alfredo is a simple recipe that I've managed to mess up more than once.

The sauce didn't thicken quite as much as I would have liked but I probably could have let it simmer longer. I also added twice as much parmesan cheese because the amount called for seemed skimpy. In the end, however it had a very nice flavor with no grit (which has been my problem in the past).

Served over a pound of linguine, this served our family of five nicely. The recipe claims that this serves 2 to 3 as an entree which would be WAY too much food.

Very simple, very wonderful recipe!

Essentially a green bean stir fry with garlic and red pepper flakes. Everyone in my family loved them and we'll eat green beans this way again very soon.

I made these for someone whose favorite flavors are chocolate and ginger. Sadly, these cookies don't taste strongly of either flavor. I suppose that was to be expected as there is only 1 oz of unsweetened chocolate in the batter but I was hoping for more.

Nonetheless, the cookies do have a nice flavor and I liked them. I just don't think they live up to their name.

Mother's Day breakfast (a day early) made by my 14 year old son.

I found this version of baked french toast better than others we've tried. The toasting of the bread meant that there were nice crisp edges and a custardy under layer. Most of the work can be done the night before which makes breakfast come together very quickly the next morning. In the time it takes to bake the french toast, one can fry up an entire pound of bacon.

Served with a side of crispy bacon, this was a wonderful Mother's Day breakfast.

This is a simple but delicious marinade which we used on some lovely turkey tenderloins.

The marinade is made in a blender or small food processor and includes garlic, ginger, soy sauce, shallots and oil. After a 30 minute marinade the tenderloins were placed on the grill.

The turkey was truly moist and very flavorful. We all loved it and I would use it again for chicken or maybe even pork.

All that being said, DO NOT go to this blog unless you enjoy poor spelling, atrocious grammar, a bizarre attraction and misuse of the semi-colon, and ridiculous cutesy language. I have printed out this particular recipe so I never have to return again.

Just like the recipe says - super easy, super moist. These are made with common pantry ingredients and require no eggs and no butter (except that used in the frosting). It uses only two bowls and no mixer. The cupcakes are leavened with baking soda and vinegar.

Wonderful moist cupcakes that can be pulled together - including baking time - in under 30 minutes.

When asked what he wanted for his birthday cake, my husband quickly responded with Snickers Pie. Apparently he had this at our neighbor's Christmas Eve party and had been planning to request it for his birthday.

I did a quick Google search and then called my neighbor to confirm this was the same recipe that my husband had eaten. I must confess that this is not something I would have normally made. It is basically a mixture of peanut butter, confectioners sugar, Cool Whip and chopped up snickers bars poured into an Oreo cookie shell.

This may have been the first time in my life I've ever bought Cool Whip. The recipe was very easy to make. I let it sit in the fridge over night to cool. I wish that the filling had hardened some but I guess refrigerated Cool Whip stays pretty soft. Nevertheless, it cut easily.

The boys all LOVED the pie - including the birthday boy. I found it cloyingly sweet and didn't care for the too mushy texture. I feel the need to give it 4 stars as everyone but me seems to love this darn pie. In fact, the recipe makes enough for 2 pies so we have plenty for tomorrow as well. I don't need another piece.

This is the recipe that taught me to cook mac and cheese. It's very easy and my family loves it.

I leave out the broccoli, add breadcrumbs and put it in a 350 oven for about 20 minutes.

My 18 year old son picked out this recipe to cook. It's basically ground chicken with spices rolled up in phyllo dough and baked.

We found using the phyllo dough very fiddly and, in the end, it didn't hold up very well to the filling. More layers of phyllo were definitely required. The taste was quite good but too much bother.

We made it again a couple of weeks later using a can of Pillsbury pizza dough. We divided the dough in half and divided the mixture between them. This made for a super simple meal which we all enjoyed even more.

It's certainly not fine dining but it was surprisingly tasty and we all enjoyed it.

A super quick recipe that uses only common household panty ingredients. I substituted sour milk for buttermilk and added a dollop of molasses to the brown sugar to substitute for dark brown sugar.

The batter is looser than most other muffins and the muffins don't rise quite as high but they are delicious and have a nice spicy taste that reminds me of fall.

These were baked as muffin tops and mini muffins and made 12 muffin tops and 11 mini muffins.

This is an exceedingly simple recipe for refried beans.

Canned beans are pureed in the food processor. They are then added to a pan in which diced slab bacon has been rendered. In addition to the bacon there are onions, garlic and spices. The beans thickened in the pan while the rest of dinner was cooked.

The beans had a very pronounced bacon flavor and, while they were quite good, I was the only person in the family who liked them. It would have been good to know ahead of time that no one cares for refried beans.

I'll have to try this again before I'm certain of the rating. This dough just seemed too loose and oily to me. It rose nicely but it was still too oily.

It was able to be rolled out easily and made a nice calzone dough but I prefer a dough that doesn't have quite as much oil.

This was an excellent week night meal. The flavors are delicious and there was plenty of sauce to serve over rice.

I added some snow peas toward the end to make it a more balanced meal. I'd add a bit more sriracha next time to make it just a bit more spicy.

Oh. My. Bob. These muffins are totally delicious.

I've been wanting to make these for years - ever since I tasted them on Cape Cod about 17 years ago. I don't know why I waited so long.

They are very easy to make and are sinfully good. They're quite terrible for you but they're supposed to be a treat. Next time, I'd ignore Ree's advice to really soak the muffins in the butter. They're better with just a tad less butter on the outside before the rolling in cinnamon sugar.

This was very good. I halved the recipe but forgot to halve the amount of chipotles so it was pretty darn spicy. I think we'd like it better just a tad less hot. I look forward to trying it again.

Edit: I made this a second time with the correct proportion of ingredients and it was delicious. Everyone loved it.

Although I've made plenty of pasta salads in my life, I do not have a macaroni in my repertoire. With only a half hour to prepare a macaroni salad, I found this one on the Pioneer Woman's website.

The dressing is made with mayo, vinegar, pickle juice and a bit of milk. In addition to the macaroni, I added chopped pickles, onions, an egg and cucumber because it's what I had available.

The salad was very good without overwhelming mayo or vinegar flavor as is common in store bought macaroni salad. I'd make it again when I had a few more veggies to add but we were quite happy with it as is.

I'm quite sure this is not the BEST EVER macaroni salad but it was good enough for a family meal served with grilled hot dogs.

I couldn't really tell you whether or not this is the perfect apple pie but I can tell you that it's awfully good. This is the first recipe for apple pie I ever tried and I've been making it for years. It has just the right amount of sugar, cinnamon and nutmeg for our tastes.

Perfect fall dessert!

This pound cake is baked in a bundt pan. It is very rich - as all pound cakes are - and wonderfully moist but not at all heavy. The pumpkin flavor and spices are subtle but noticeable which made the cake a hit with the pumpkin fans and non-fans in my family.

This was so easy to make that I'll be sure to make it again.

I'm a little embarrassed to admit that I've never made pie crust before. Generally, I use those very convenient Pillsbury pie crusts.

I followed the stand mixer directions for this crust and the dough came together easily. As I was rolling it out, it seemed a bit thick to me but it was difficult to get much thinner and it was the right size for the pie pan.

I prebaked this crust for use in a custard pie and it baked nicely with no bubbles on the sides. Served straight from the fridge with the coconut cream, it was rather tough. It had good flavor but it was rather difficult to cut with a fork.

Looking for a light weight treat to mail to my son in college, I stumbled across this recipe.

They're made chocolatey with the addition of both cocoa and mini chocolate chips as well as a topping of the mini chips. This recipe called for marshmallow cream instead of marshmallows.

They came together easily, cooled quickly and are on their way to New York.

My son went through this cookbook last night to choose a new pasta recipe for a pre-meet dinner. I turned down the first recipe that involved American cheese and pickles. And, while this recipe wouldn't have jumped out at me, I didn't want to turn him down twice.

This is a super simple weeknight meal that is all cooked in one pan. It's basically hamburger and tomato sauce with tex-mex spices and pasta. It's later put in the oven to melt the cheese on top.

Everyone ate big helpings and it was surprisingly good for such low effort.

My middle school aged son chose Hokey Pokey to make for a school project as a food that comes from New Zealand. The recipe he found online included Lyle's Golden Syrup. It took me a while to find this ingredient locally but we were able to track it down.

When I looked at the recipe he had printed it had no directions - just ingredients. I found this Nigella recipe but it used dark corn syrup instead of golden syrup. There was no way we weren't going to use the golden syrup that we worked so hard to obtain so we substituted the golden syrup for the dark corn syrup.

The resulting candy was not very honey combish. It was more like peanut brittle without the peanuts. Nonetheless, my son is happy with it and plans to bring it to school to share with his classmates.

Super simple recipe that would be great to throw in before work. We decided to have this over rice instead of sandwiches and everyone said they'd eat it again. It's hard to beat a two ingredient dinner on a night when everyone gets home late from sports practices.

I made this for dinner last night because we were having vegetarian friends for dinner. Using canned beans and tomatoes, it couldn't be easier to put together. I omitted the sun dried tomatoes because I don't like that much tomato flavor.

My friend raved about the soup and immediately took a picture of the recipe with her cell phone. We all thought the soup was very good though I would have preferred it a little thicker. Next time, I wouldn't add the water and I'd add a bit more spice.

Perfect dinner for a chilly Halloween.

Meh. Not enough chocolate taste. The sugar coating is just too much crunch and overpowers the chocolate flavor. They taste fine - just fine. I wouldn't make them again.

So amazingly excellent!

This is actually a frozen margarita. I made it with fresh squeezed lime juice, Patron tequila and Patron orange liqueur. Half a recipe made two perfectly sized margaritas and they were SO GOOD.

It's a good thing these took some effort to make or I'd drink them way too often.

This was a super easy chicken dish that was a snap to pull together in the morning before work. It's really just chicken thighs and sauce. The sauce is honey, lime juice (or margarita mix), dijon mustard, and garlic.

I used frozen chicken thighs and cooked it on low for 8 hours and warm for about an hour longer. The chicken developed a nice brownish color and was easy to cut with just a fork. The sauce was quite good served over rice.

I'd add this to a regular Crockpot rotation that I'm planning for Tuesdays

I made this one night when I had a terrible craving for chocolate pudding. It looked so beautiful in the little ramekins - all dark and smooth and chocolatey.

Sadly, the first spoonful left me wishing I had gone with instant pudding. This was disgusting and inedible. It left a terrible aftertaste.

Sad.

I cooked this on at night after a longish day at work when I didn't particularly care to cook dinner. It was very simple to pull together and was very quick. There was a lot of flavor and a good amount of heat that snuck up on you.

The recipe reminded me of the Dan Dan noodles fro the Chinese Takeout Cookbook but was easier.

These enchiladas are all the rage on Pinterest right now.

Yummy chicken and cheese enchiladas topped with a sour cream sauce. I had to make a couple of substitutions when I realized I was missing a couple of ingredients. I didn't have any green chilis but I did have some very nice pepper jack cheese that I grated to put on top.

The enchiladas were creamy and melty and delicious. Even though my boys claim not to like sour cream, they didn't notice that the sauce was made with it. Everyone in the family liked these a lot.

Tastes like a Girl Scout Thin Mint though it looks nothing like it. Perfect combination of chocolate and mint. Everyone asks for the recipe after they taste them.

The classic peanut butter cookie. It's quite good but every time I make it the dough seems just a tad too dry. I might add just one tablespoon of shortening.

King Arthur lists many variations of brownies in this cookbook including fudgy, cakey, and on-the-fence. I went with the fudgy brownies because I wanted brownies like the ones that come from a mix with the crackly top.

I followed the directions exactly - including the admonition to heat the butter twice (once to melt the butter and again after the sugar is added). I used Bensdorp Dutch Process cocoa which KA sells through their catalog and in their VT store.

The batter was so thick it was difficult to spread but using my wet hands I was able to get it spread nicely. The top is not nice and shiny and crackly like the recipe stated it would be. The brownies are not quite sweet enough either - though with 2 full cups of sugar they should be.

They're fine. We'll eat them. I just wouldn't make them again when there are other brownie recipes to try.

Essentially a fudgy brownie with mini marshmallows and chocolate chips on top.

The bars are very moist and chocolatey. Although the marshmallows give a nice Rocky Road flavor, they make cutting the bars pretty difficult. I'd recommend baking these in a foil lined pan so that the entire thing can be removed for cutting.

**The cooking time in the cookbook is wrong - the bars should be baked for 22 minutes before adding the toppings.

A very rich brownie like cookie with toffee bits.

These cookies are quite rich and very delicious. Without fail, adults love them. Kids, on the other hand, seem to find them a bit too "adult" tasting.

I first made these cookies after eating a chili pepper chocolate bar. I was searching for a cookie with the same taste and found it here.

These are thin chocolate wafers with a kick supplied by black and cayenne pepper as well as cinnamon. At first bite, you don't really get the heat but by the second bite everyone wonders what the secret ingredient is.

If you like a little spice in your life you'll be sure to love these cookies.

Perfect combination of chocolate and coffee flavor!

I made these cookies for my coffee loving middle son. The cookies get the coffee flavor from espresso and the chocolate flavor from cocoa and chocolate chips. The cookie is moist and chewy with great mocha flavor.

There is little more quintessentially Christmas than Gingerbread cookies.

This particular recipe starts with melted butter to which the sugar and molasses are added. This mixture, along with an egg and the dry ingredients are then mixed together. I found this made the dough come together quite nicely.

The dough sat in the fridge for a couple of hours before we rolled it out. We rolled the cookies to 1/4 inch as specified in the recipe and this made thicker than usual cookies that are chewy rather than crunchy.

The spice level is on the mild side - those who prefer gingerbread with more bite should add more cloves or allspice. The large cookies were baked in 10 minutes while the smaller ones took only 7.

I believe we've found our new gingerbread recipe.

I was looking for a cookie recipe that would only use ingredients that I had on hand. Although we generally prefer chocolate in our cookies, I thought a nice sugar cookie would fit the bill tonight.

These cookies are indeed chewy like the title suggests. They are puffy and moist rather than thin and chewy. I'd have liked more chewy and less moist.

The cookies are good. Fine. Definitely not essential.

In need of something for a concession stand, I decided to make an all time favorite - Whoopie Pies.

I made whoopie pies from a different recipe a few weeks ago but thought I'd try a different one. This batter was actually much looser than the last but was still scoopable and able to hold its shape on the sheet.

I made these much smaller than called for as I didn't thin 5 inch whoopie pies were necessary for anyone. Instead, I used my Tablespoon cookie scoop to scoop out the batter and had enough for 40 cookies (for 20 whoopie pies). I adjusted the baking time to 8 minutes. I then used the same scoop to put in the filling.

I had just enough filling and batter for 20 whoopie pies. Using the cookie scoop for both cookie and filling made this recipe very manageable. All in all, it's a very easy recipe made with common pantry ingredients.

Loved by all!

Maple-walnut always seems like a Dad flavor to me. When you go for ice cream, the kids order chocolate, vanilla, strawberry or some mixed flavor while Dads order maple-walnut or pistachio or something old-fashioned.

During a visit to the King Arthur store, I picked up some maple extract and was anxious to use it. The cookies themselves use both maple extract and maple syrup in addition to toasted walnuts.

The recipe says to flatten the cookies with a glass but the dough was much too crumbly and dry for that. Instead, I had to keep the cookies as balls. The dough didn't flatten or spread at all in the oven.

Basically, I ended up with cookie balls. Fortunately, the cookies have good maple and walnut flavor.

Following the baking instructions goes a long way in making these come out well. I misread the temperature for the oven - these bake at a low temperature of 325 - so I burned the first batch.

These are a lovely oatmeal cookie on the thick side - they don't thin out much during baking. They are crunchy but not brittle.

Delicious with chocolate chips added!

This cookbook often gives numerous variations on a single cookie recipe. In this case, there are soft molasses cookies, crisp molasses cookies, and on-the-fence molasses cookies. The texture of these cookies is described as "bendy" - neither crisp nor soft.

While the taste of these cookies is everything you'd expect from a molasses cookie, I can't say they are "bendy". They are crunchy. They don't shatter when you bite them but they do crunch and make crumbs.

They are spicy and delicious and the perfect cookie for a chilly fall evening.

Super chocolatey muffin!

More dessert than breakfast fare but we'll eat them for breakfast anyway.

Great recipe that calls for only common household ingredients. I used mini Ghiradelli chocolate chips (a household staple here).

Makes 12 giant muffins.

The 17 year old gave them two thumbs up.

Another muffin from the P.D.Q. pages. Comes together very quickly - tastes like gingerbread.

I baked these in my muffin top pans but forgot to decrease the temperature to 350. Next time I won't forget.

This is the exact same recipe as the Ruth Wakefield Cookie Bars in the King Arthur Flour Cookie Companion except it adds two teaspoons of vanilla. I didn't even realize I was making the same recipe I've made dozens of times before.

The biggest difference was that these were baked in a 9x13 pan while the cookie bars are baked in a jelly roll pan. I found these much easier to remove from the pan in addition to finding them a bit more moist.

As usual, I find these make perfect bake sale fare as they are sturdy and package and travel well.

Wonderful! These buns are our all time favorite bread to go with any meal. They are soft, buttery and delicious. They keep well and reheat great.

I make them in two round pans, a 9x13 pan, or even muffin cups as clover leaf rolls.

My youngest son has been clamoring for scones for months now and when this recipe popped up on my Facebook page I figured it was a good one to start with.

We actually went with double chocolate scones - cocoa and chocolate chips - and skipped the chocolate glaze. The dough was kind of difficult to get to come together and was fairly moist.

This recipe makes two 6 inch circles of dough which are divided into 6 wedges each. The scones had a very nice chocolate flavor and were very light. Definitely not an everyday breakfast item but they were quite good.