This is a great way to make baked beans. The beans are not overly sweet and have a wonderful texture. We enjoyed the little bit of cider flavor as well as molasses and fat back in these. The onions that were buried in the beans tasted great as well. We ate ours with some pulled pork bbq. They would also be a good accompaniment to BBQ Chicken and with corn bread as the recipe recommends. I'll keep these in mind next time I need some beans as a side dish.

All my tasters enjoyed this one. I heard lots of mmms while everyone was enjoying his or her slice. I found the instructions for how to place the apple slices a bit confusing, though I understood better after looking at the photo. Mine wasn’t quite as pretty as in the photo but this didn’t deter from the taste. I’ll definitely be making this one again. The zest gave it such a bright flavor.

Being a southern gal, these are right up my alley. I did use lard, as I often do when making biscuits, and I also always pat out the dough with my fingers instead of rolling it. The only thing I’d do differently next time is use buttermilk instead of plain milk. I used some really good white extra-sharp cheese and I loved this with the crispy applewood-smoked bacon—a marriage made in culinary heaven. We had one warm, and it was wonderful, but they’re also good once they cool. I’ll definitely make these again.

We recently picked a bunch of apples at my son-in-laws grandmas and some of them were Granny Smith. I was looking for some recipes to use up some of the apples and came across this recipe on the LC website. Since I had all the ingredients on hand I decided this was the perfect recipe. Even though I made the suggested slit all the way around the middle of the apples to keep them from exploding they exploded somewhat anyway. Maybe I didn't make my slit deep enough? No problem they still tasted wonderful to my daughter and myself. Hubby and son-in-law liked, but said they would have liked a bit more sugar. Daughter and I liked the subtle sweetness followed by the tang of the apples themselves. They smelled heavenly while baking in the oven from the cinnamon, nutmeg and rum. We also enjoyed the flavor from the golden raisins and pecans. The lightly whipped cream sent this delightful dish over the top. I'll be making these again while apples are at their peak here.

This is a great all in one recipe for supper anytime. We loved the spiciness of the onions over the creamy Parmesan mashed potatoes and topped with the sausage links. The best bites were those that had some of each ingredient. I cut my potatoes into 1 1/2 inch chunks and they were perfectly cooked and ready for mashing in 20 minutes. Wondering if maybe next time the sausages couldn't be cooked along with the onions in the oven for even more flavor and one less pan. Otherwise this dish was perfect. I enjoyed the subtle sweetness the brown sugar gave to the onions and opted to use red wine vinegar but could see how balsamic would also be nice. I used 2% milk since that's all I had in the house but the potatoes were still delightful.

The cake is tart but not to tart The lemon juice and sugar that you cook together to make the syrup didn’t get very thick but sure gave the cake another jolt of luscious lemon. I’ll definitely make this one again and next time will take it to the next level by making some lemon curd to serve on top of the slices, as suggested by Ina.

We really didn't care for these muffins and it may have been my choice of beer. Since I had some Guinness on hand and we enjoy other things I've made with it I used that. These may have been better had I used a lighter beer instead. There was nothing wrong with the recipe itself. I made a half recipe and ended up with seven muffins. The baking time was spot on and they were golden and beautiful. We just didn't care for the taste.

These turned out just as promised by the author: buttery, bacony, and cheesy. I used heavy cream and Asiago for my cheese choice. If you make these, go ahead and do as the author suggests and take them over the top by adding a pinch of grated cheese to the tops before baking. I did that on a little over half of mine, and they were everyone’s favorite – including mine. These would make great appetizers for a party, or do like hubby and I did and eat them for breakfast with your scrambled eggs. I would only do one thing differently next time. I would roll out my dough, then sprinkle the bacon and press it in before cutting to more evenly distribute my bacon. After kneading in the bacon and then rolling out and cutting the scones, I had a few that didn’t have bacon in them.

This recipe is oh-so-simple, but packs a powerful taste punch. We loved it. Even my 10-year-old niece liked it, without the blue cheese for her though. The contrasting flavors of the sourdough, blue cheese, smoky bacon, and honey make for a party in your mouth. I’ll definitely add this simple but tasty treat to my list of go-to appetizers.

So easy to make but quite delicious on morning toast. I spread mine on cinnamon raisin toast and it makes a fast, quick breakfast that is perfect with a cup of hot tea or coffee. I wasn’t able to find fromage blanc so I used the tip of substituting goat cheese with a little milk. About a tablespoon of milk with a 1/2 cup of goat cheese made a perfectly delightful spreading consistency in a half recipe. A tablespoon of honey brought this spread to the perfect sweetness level. I’ll be making this one again and it’ll be a whole recipe next time. Wonderful breakfast for those times when you’re in a rush but want something delicious and filling.

This was a big hit here—I know we'll be making it again. We made homemade vanilla ice cream to swirl the brownies in. This is a great one to get the kids involved in.

I wasn’t sure this would be a hit here, since we don’t care for sugar in our biscuits, but these were great. I didn’t tell hubby and son about the small amount of sugar until they had taken a couple bites and proclaimed them a winner. They were really surprised, but said I could make these again. I can see where the Lodge Drop Biscuit pan would come in handy to keep them from spreading together, but don’t let that stop you from making these lovely biscuits. I didn’t have one, so I used a large cast-iron skillet to drop the biscuits in instead. They did run together while baking, but that didn’t cause that much of a problem. All I had to do was run a knife through where I could see each biscuit was and they popped right out. I like the ease of stirring the ingredients together and dropping them from a spoon into the pan. I mixed the butter in with my hands like I do with scones, to get the preferred crumbly results.

If you enjoy Caesar Salad then you should try this burger. It's a nice change from the run of the mill burger. I had son in law man the grill while daughter and I did the other prep work inside. We did make the Caesar mayonnaise several hours before the burgers to let the flavors meld as the recipe suggests. We made two batches of burgers one turkey for daughter and I and one beef for hubby and son in law. The burgers all got two thumbs up and were greeted with you can make these again. A sure sign of a good recipe.

I needed some chorizo for a Spanish biscuit sandwich I was making from the Clinton St. Baking Company Cookbook. This looked quick and easy, and I had most of the ingredients already on hand—so I knew I had to try this. It was easy to mix up, toss in a bowl, and let sit in the fridge until the morning I wanted to make my biscuits. You can make it spicy or mild to taste. The best part is that it does taste like chorizo, so now I know I can have some fresh and ready anytime. A keeper!

I made the Cheddar, Apple, and Bacon Sandwich and it was delicious. I made a whole sandwich for myself for supper. I don’t usually care for apples and cheese together. I know I’m strange that way, since most people do, but the thin slices of Granny Smith complemented the cheese and bacon, and worked for me in this. I used some really good aged white Cheddar. My applewood-smoked bacon was on the thick side and it took about double the suggested cooking time.

I grew up eating a similar dish, but hadn’t had any in a number of years. My family really enjoyed this. This recipe was a little different than what I ate growing up, since Mom didn’t double-coat or use eggs and milk. I really liked the crispy outside of the steak this way. I used buttermilk with the eggs. I’ve never used a recipe to make cream gravy, since it just came naturally. Being southern, I suppose, helped. The cream gravy was easy to follow, though, and came out great. Although this is not something I would want to eat often, it’s great for a treat. I served ours with mashed potatoes, green beans and homemade biscuits.

As my daughter said, “these were awesome.” I’ve never had lettuce cups at a restaurant, but I’ve always meant to try them. Once you prep all your ingredients, it’s a breeze to put together. After we ate our first one my daughter suggested we add a few drops of Sriracha sauce and we enjoyed them that way, too. In fact, my daughter said she liked them better with the Sriracha. They’re a bit messy to eat, but so worth it. We minced everything with a knife instead of using the food processor, and I liked the texture this way. The cold, crisp lettuce was a perfect bed for the hot, cooked filling and the crunchy cashews. I couldn’t find unsalted cashews so I got lightly salted instead. I don’t have a wok but my trusty cast-iron skillet worked perfectly. I know we’ll be eating these again. We might add bean sprouts next time.

I thought I’d be able to taste the coconut milk a little more, but if I hadn’t put it in myself, I’d have never guessed. These are very chocolaty, which I love. Not too sweet and with a hint of dark chocolate flavor, even though I used regular Hershey’s cocoa. I’d make these again. The perfect little something for a hot day. I got 12 small pops.

This only lasted two days here. Everyone who tried it fell in love. My daughter even had me make her this one for her birthday cake this year. I was afraid after it was mixed up that it wouldn’t work, since the batter was so thin. It was definitely a pouring batter and not a scraping one, at least for me. Never fear though: it baked up beautifully, and the bittersweet chocolate made the perfect topping for this super-moist and delicious cake. I opted for using corn syrup instead of the agave nectar, since I already had that on hand. This one goes in my “to make again and again” file.

These do taste like home fries you might get in a diner and are quiet good. They do take awhile to fry though, a whopping 70 minutes. They are worth it for the occasional Sunday brunch or even for the occasional supper. They're great with eggs or as a side dish to pair with most any meat.

I did get 12 muffins but I filled mine a little over 3/4 full. I had a chocolate craving and found these. I will definitely be making them again. They are moist, chocolaty and delicious. Also they're not overly sweet. I'd never have thought to put a pat of butter in a warm chocolate muffin, but I did as the recipe suggested and they were delicious. I also like that these freeze well. I'm trying to eat a little healthier and freezing them is great for portion control, especially since hubby and son aren't big chocolate eaters. I don't feel I have to eat up a whole bunch before they ruin. I can eat one, save one for the next day and freeze the rest for later.

I made this with my 12-year-old great niece. She loved it and quickly suggested we try this with other flavors of juice. This is easy to make and delicious to eat. We made a double batch in a larger pan, which of course took a little longer to get to the perfectly icy stage. We scooped it out into ½-cup servings, but if you’re like us we ended up each devouring one-cup servings instead. It was a delicious ending to our family cookout. I can see this being added to our go-to desserts for summer. It was a little on the tart side but so refreshing.

This salad is so colorful and is as pretty to look at as it is good to eat. I have always enjoyed cornbread salad at a local restaurant but never make my own. I knew when I saw this recipe I had to give it a go. I am so glad I did. I made it for my daughter, Mom and I for lunch and we all enjoyed it very much. We did think it got better the longer it had to soak up the dressing. The only thing I would do differently is to not seed the cucumber or tomato. I think so much flavor lives in the seeds and see no need for this step unless you can't tolerate seeds. I don't think the little bit of liquid from the seeds would hinder the taste of this lovely salad. I will be making this one again.

I followed this recipe to a T and ended up with 1 1/2 pints. This was certainly a pleasant surprise since that gives us more of this tasty spread to smear on lots of goodies. I chose orange juice for my liquid since I often think of cranberries with orange. I did opt to leave mine a bit chunky, as I thought I’d like it that way, as the author does, and I was right. Both my daughter and I enjoyed this spread very much. We had it on toasted sourdough with both cold ham and cold turkey. We were both surprised that we enjoyed the ham more than the turkey since we love cranberry sauce with our turkey at Thanksgiving. Don’t get me wrong, the turkey one was delicious too, we just liked the ham better. I had braised sweet potatoes for lunch and I tried some with those and it was delicious. I also had a grilled sourdough, sharp cheddar cheese sandwich the next day, which I spread some of this on, and that was good too. I see many uses for this wonderful spread.

I can't believe how good these biscuits are with only flour and cream—simple, but divine. I didn't use a metal spatula to move the biscuits to the pan, I just used my hands. I baked them in a cast-iron skillet, close together, since we like a soft exterior. They came out perfect. I got 7 rather tall biscuits. We had them for breakfast with strawberry jam. I did split a couple and toasted them, adding in extra butter. We liked those, too. I'll be making these again.

I’ve never had crumpets, but they are such a fun-named bread. These were easy to make and a treat to eat. My family hopes I’ll be making these crumpets often.

My great niece was staying with me and wanted to bake something. Since I had all the ingredients we decided to make these. We made a half recipe and used creamy peanut butter instead of the crunchy. She also wanted to add some mini chocolate chips to some of them since the recipe gave that as an option. We all thought they were delicious both the ones with chocolate and the ones without. We made ours a little bigger than suggested and used the size of the chocolate chip ones for them all. They took about 15 minutes to bake and we got 15 cookies. These are a fun baking project to do with tweens.

I made this one for my daughter and I since we love trying new mac and cheese recipes. I love to add tomatoes to my mac and cheese but have never added them to the dish before baking except as a few slices on top. I love that this one has a whole can in them. The mushrooms too are a great addition. I love that it uses a whole pound of sharp cheddar cheese as this makes it over the top cheesy. This is one we'll be making again.

When I got a spiral-cut ham to fix for our Easter dinner last year, I remembered this recipe and I knew I had to try it. I’m so happy that I did. I got rave reviews from all my family. My dad, who rarely gives out compliments on food, kept going back for more and said it was really good. That’s high praise from him. Like Renee, I used fresh-squeezed orange juice, but I’m sure if store-bought is all you have on hand, it would still be delicious. I put the drippings from the bottom of the pan in a bowl and some of us added a little drizzle over our ham on our plate. My niece even put a little on her mashed potatoes and said it was great. This was a nice change from our usual brown sugar and pineapple ham. I think I’ll be making this one again.

My hubby, son, daughter, and son-in-law loved these. I cooked my two 3-pound racks of baby back ribs in my original, oval, 6-quart Crock-Pot Cook & Carry Slow Cooker. I placed each rack upright, wide-end down, meaty sides facing outward, as advised in the recipe. Doing this, I had to curl 1 rack a bit around the other to get them to fit. My cooker is programmable on high for either 4 or 6 hours and low for either 8 or 10, so I set mine for 8 hours, which turned out to be a bit long. When I tried removing the racks with tongs, the bones fell out of most of the ribs. I did manage to get some out with a few bones intact. I wasn’t able to put them on a wire rack on the baking sheet, so I just put them on the aluminum foil. The broiling did help the taste, as the ribs were much tastier after painting on the sauce and broiling. Hubby loved that they were so tender. I used bottled Stubs BAR-B-Q sauce since my family enjoys it.

This was quiet good but I'd like a bit more chili flakes since I enjoy spicy. This was delicious with sourdough bread toasts. Loved to dip it in the tomatoey goodness. I used the optional extra parmesan cheese and chili oil. Both added great flavor. This is a perfect quick and easy breakfast, lunch or dinner just as the author states. I think one can of tomatoes would easily feed two people and there was enough room for 4 eggs if you prefer.

I had a little trouble with these. Seemed to be a bit too much filling for the amount of dough and the dough was so delicate I had problems rolling. They tasted pretty good though and the icing was great. I think I'll try the icing on my go to cinnamon rolls from Prairie Home Cooking by Judith Fertig. Love those even if you have to wait for them to rise due to the yeast.

These pretzels were so much fun to bake with my 28 year old daughter and 10 year old great niece. The great niece caught on fast and with help from my daughter was soon kneading dough and shaping pretzels. If you have kids this is a great recipe to get them into the kitchen and having fun. I like the fact that you don't have to boil the pretzels before baking but you still get a tasty pretzel not quiet as chewy as the boiled ones, but I love the soft texture of these. They are wonderful still slightly warm from the oven with a little mustard or cheese sauce for dipping.

Even though the pretzels were best slightly warm they were still quiet good the next day, still soft but a bit more chewy. They took a little coaching to get them into ropes but once that was accomplished, by using a a little more flour on our hands and work surface, they were very easily shaped, even by our 10 year old helper. The cook time was right on the money with this recipe and the pretzels were nicely browned at exactly 14 minutes.

I couldn’t justify using 8 slices of cheese on 1 sandwich, even thin sliced ones, but this was a great sandwich. I only used 1 slice of cheese on each slice of bread. Maybe my cheese was thicker sliced than the author’s but my son and I felt like this was plenty of cheese and we’re cheese lovers. I can’t imagine 8 slices on 1 sandwich. I’m sure it’s good that way and if you feel you can indulge that much then go for it. This sandwich is great on the sourdough bread with hot sauce added to your liking.

I already made this twice and I can see me making this one for Sunday breakfast often. I love all the possibilities of cheese and herb combinations. For my first time I did a double recipe for my daughter and myself to eat while watching Food Network Saturday morning. We opted for provolone cheese and fresh tarragon (since she had some in a pot growing nicely). We thought it was great. The next time I made it for myself and I used Cheddar cheese and fresh chives from my herb garden. Again: delicious. Can’t wait to try other cheese and herb combinations. Five minutes was perfect for cooking the potatoes in the water and oil and they were starting to brown when I took off the lid after prepping the other ingredients. After a couple more minutes, the potatoes were ready for the eggs, green onion, and herbs. Once scrambled, it only took a couple more minutes for the cheese to melt and breakfast was ready with only one pan to wash.

We’re fans of Nutella here. I always have a jar on-hand, so I knew I had to try this recipe. Nothing complicated here, and you end up with delicious results. We couldn’t wait for the pan to completely cool since we’re all fans of warm brownies, and these didn’t disappoint. They’re delicious both warm and cooled. There are some other brownies we make we think are better but these are very good too.

Although this grated carrot salad recipe is very good as written, we though it was even better with the addition of some fresh cilantro and a few dashes Sriracha sauce. Love the brightness the lemon lends to the carrots. And the salt and pepper perk it up quite a bit, too, but the addition of cilantro adds a little color and flavor, and the Sriracha helps to bring the salad over the top and spices it up a bit perfectly. It's quick and easy and so worth it. Great side dish for almost any meal. I served ours with some cashew chicken and mashed potatoes.

I didn't make the guinea hen instead I served this with tuna. I couldn’t find fregula pasta in our markets. Since I had some tiny star pasta, I decided to use that. My packet of pasta said to cook five to seven minutes, and since this recipe said to undercook the pasta a bit, I only cooked it for four minutes then proceeded with the recipe. I grilled my corn over charcoal. My tasters loved the charred corn with the creamy pasta, which was enhanced by the Parmesan. Hubby thought it needed a little something more, so he squeezed some lemon juice on his, which he said made it perfect.

We really liked the flavors of the cheeses I chose (a good Swiss, sharp cheddar, and Havarti) on the sourdough bread. I omitted the fromage blanc because I couldn’t find it in our local market. I’ve never grilled a sandwich with the cover on the pan, but I was pleased to find that the bread didn’t become soggy.

We made the dark chocolate brownie bar version and they were delicious. Although these didn’t hold together very well when I cut them into bars, they were so good. My great-niece helped me with these and I think we didn’t get them pressed into the pan as tight as we could’ve and that might’ve been the problem. I’d definitely make them again. I love that there’s no added sugar in these; the dates give them just the right amount of sweetness.

I love iced tea so naturally I enjoyed these as well. It's like having your iced tea in the frozen state. Great idea for a hot summer day if you enjoy tea.

I did a half recipe for my son-in-law and myself, since my daughter doesn’t eat red meat. This is a delicious way to marinate steak. I wasn’t sure why the steak wasn’t cooked completely on the grill and next time I will try it that way. I did have to cook mine longer that suggested, maybe due to the fact we like ours medium rare. My son in law enjoyed this one so much he has already requested we make it again for his birthday in June. I also grilled some asparagus and made potatoes.

I decided to make these with the optional choice of limes instead of lemons. I made a half-recipe and got 2 dozen cookies. Next time I’ll be making a whole recipe since these were delicious. The only thing I’d do differently is to roll the cookies in the confectioners’ sugar instead of dropping them into a resealable plastic bag. These cookies are delicate and some of them fell apart after tossing them into the bag. I love the tartness of the lime juice and zest along with the sweetness of the sugar. These are small cookies but pack a delightfully large punch. YUM!

I made two of these for hubby and me. I was surprised that we both enjoyed them on this cold winter night—neither of us are really hot alcohol drinkers and I didn’t know if we’d like the whipped cream on top; but oh yeah, we did. This is a nice after-dinner drink on a cold night, for sure. I whipped my own cream and put it in the fridge with the simple syrup until we were ready for our drinks. I used The Christian Brothers Brandy. Not really a brandy drinker so wasn’t sure which one to pick up, but we were happy with this one.

What’s not to love about this Blue Hawaiian, made from rum, Curaçao, cream of coconut, and pineapple juice, oh my! We had ours straight up, but I bet they’d be great frozen, too. Pretty and refreshing, and overall, a very nice cocktail.

I wanted to make the Mai Tai as well but couldn't find orgeat or almond-flavored beverage syrup so I just made the Blue Hawaiian instead.

This recipe was easy to prepare, even with having to cut a small pocket in each chicken breast half. If you're careful, this step is not that hard—but just as the recipe says, don’t cut all the way through. Everything else is a breeze. Even though I forgot to cover the chicken while in the oven, it still cooked in the 30-minute time frame. I did let the breasts rest for about 10 minutes before slicing, so the cheese mixture wouldn't ooze out, then I topped it all with the pan sauce. I seasoned the breasts with a little salt and pepper before frying, but you need very little salt since there’s plenty of it in the olives and bacon. The filling has a great mixture of flavors, from the crunchy, smoky bacon, to the briny olives, creamy cheese, nutty almonds, and flavorful thyme. We served ours with some roasted asparagus and a simple risotto. I’d make this again.

I don't care for these but hubby and son like them and daughter does with Mexican food. I made them for hubby and son. They said they were good but preferred the ones they usually drink better. It was a taste preference.

I have an electric range, so on my first attempt I set the button halfway between high and low. It took my eggs so long to come to a boil that at the one minute and 40 second mark, the yolks were almost completely done. I like my whites set but the yolks runny. Since hubby likes his eggs hard-boiled, I just added those two to his hard-boiled ones to make egg salad. My second attempt caused me to lick the bowl. I turned the setting to a couple notches past the high setting, and when the eggs started to boil, I set the timer for one minute. When I cut one open, the yolks were perfectly runny and the whites not quite completely set, but I found out I like them like that. I then placed them in my bowl and placed that small hunk of butter on top. Then I sprinkled on some kosher salt and freshly ground black pepper. Once I dipped my toast in that heavenly concoction, my mouth became very happy. I guess it was the butter. I’ll be making these again. Who’d have though that a pat of butter would crank up a soft-boiled egg to such delightful heights?

I debated marking this as a TC since there are quiet a few steps and waiting periods in making this recipe but my family agreed that if I made this again they'd happily devour the results. We all decided it's worth the extra effort to make this dish. We also all agreed the Octo Vinaigrette would be great on almost anything. My daughter put some on corn we had and declared it very tasty. I couldn't find a bird's eye chili at the two stores I visited and my daughter went to three more also with no luck so we substituted a serrano chili. I got the smallest whole chicken our market had and it was about 5 pounds instead of the 3 to 3 1/2 pound size suggested by this recipe. I opted to cut mine in 8 pieces instead of 4 and steamed in my Chinese bamboo steamer for the suggested 40 minutes since I had a bit more weight than called for. I also fried in two batches for 8 minutes and it was perfect -- moist, juicy, a bit spicy but delicious. Love the Asian flavors but didn't care much for the skin since after tossing with the vinaigrette as the skin lost it's crispness.

Although this was good my family prefers banana pudding with whole wafers and not crushed. We also don't care for whipped cream on our banana pudding. We did enjoy the homemade vanilla pudding though.