• Pesto Sausage Biscuit Bites

    Valerie Brunmeier's rating:
    Hello all. I'm the author of this recipe and I just wanted to clarify that it calls for 2 (5 ounce) tubes of biscuit dough - 10 biscuits total. ... Read full review
  • Easy Weeknight Bacon Mac 'n Cheese

    Valerie Brunmeier's rating:
    I went ahead and used an entire box (1 lb.) of penne which is about 1 cup more than called for here. I hate to open a box and not use it all. For us the pasta to sauce ratio was just right with ... Read full review
  • Baked Buffalo Chicken Dip

    Valerie Brunmeier's rating:
    I'm rating this 4 stars but don't get me wrong, it's very addictive, just be sure everyone in your group loves blue cheese. I prefer the original Frank's recipe which is on this site. If I were ... Read full review
  • Famous Meatballs

    Valerie Brunmeier's rating:
    I liked this recipe but have a few comments on amounts listed. My store does not carry 13.25 ounce cans of pineapple chunks. I used the 20 ounce size but kept all the other sauce ingredients as ... Read full review
  • Eggnog Thumbprints

    Valerie Brunmeier's rating:
    Wow! I just tried one of these and they are amazing! I used a full teaspoon of vanilla but followed as directed otherwise. Used the end of a wooden spoon to make indentation and baked on parch ... Read full review
  • Hello all! As the submitter of this recipe I wanted to point out you should use a lasagna pan not a 9 x 13 dish as stated here. Lasagna pans are a bit larger and you'll have issues with it b ... Read full review
  • Sweet Washington Cherry Pie

    Valerie Brunmeier's rating:
    This is perfect cherry pie. I invested in a cherry pitter recently and it made the task of pitting the cherries so much easier. I'm happy to have it on hand for cherry season. I used closer ... Read full review
  • Tasty Roasted Beets

    Valerie Brunmeier's rating:
    I love roasting beets when you can get the all the beautiful varieties at the farmer's market. I used some deep red and pretty golden yellow beets. I skipped the whole mixing bowl part and just ... Read full review
  • These were great! I especially liked the spiced mayo although you can scale by half since it makes far more than you'll need. We are wimps so I cut the cayenne pepper down to 1/2 tsp. and it w ... Read full review
  • Chicken Cordon Bleu Burgers

    Valerie Brunmeier's rating:
    I made a modification to this recipe so I'm mainly rating it based on the sauce because the sauce is genius! So simple but the result is delicious. You can sub light sour cream which gives you ... Read full review
  • Low Fat Buttermilk Ranch Dressing

    Valerie Brunmeier's rating:
    Great! I wanted to use this as a dip for buffalo chicken wings. To make it a little thicker I reduced buttermilk to 1 cup and kept the other measurements the same. I used 1 tsp. dry dill and ... Read full review
  • Oriental Sesame Slaw

    Valerie Brunmeier's rating:
    I've lightened up the dressing by subbing 1/2 cup lowfat plain yogurt or lowfat sour cream and 1/2 cup light mayo and it was really good both ways. The dressing would be good on any combination ... Read full review
  • I feel bad to be rating a recipe so low but there are some pretty big problems with this one. First, please be aware that the recipe calls for self-rising flour, not all-purpose. I did not not ... Read full review
  • I used the refrigerated Pillsbury Classic Pizza Crust which I patted into a 13 x 9 pan and prebaked for about 7 minutes. This worked really well since these are some pretty substantial toppings ... Read full review
  • No-Mayonnaise Ranch Dressing

    Valerie Brunmeier's rating:
    I love this! It works well as a salad dressing or dip for veggies. I used it as a dressing for potato salad and it was delicious. When I first tasted it I thought something was missing someth ... Read full review
  • Creamy Broccoli Casserole

    Valerie Brunmeier's rating:
    I used fresh broccoli with a very good result. I cut the amount of cream cheese in half (and used lowfat) and added some shredded cheddar cheese. I also added about 1/2 tsp. garlic salt to the ... Read full review
  • Grilled Tri-Tip with Oregon Herb Rub

    Valerie Brunmeier's rating:
    I used this on a tri tip roast but the weather wasn't so great so instead of grilling, I seared in olive oil and then roasted at 325 in the oven till done (about 1hr.15min.). I reserved a bit o ... Read full review
  • Mexican Rice II

    Valerie Brunmeier's rating:
    Finally I've found the recipe for basic, restaurant style Mexican rice. The key to this recipe is the seasonings you use. I tried it as written, just with the cumin, and it was not nearly as g ... Read full review
  • Tex-Mex Turkey Soup

    Valerie Brunmeier's rating:
    This turned out okay although there was a lot leftover so I don't think it was a huge hit with the family. I subbed chicken which was good in this dish. I used a 14-1/2 oz. can of diced tomoto ... Read full review
  • Chocolate Cupcakes

    Valerie Brunmeier's rating:
    These turned out so good! I had some buttermilk to use up so I subbed that for the regular milk. I recommend it if you've got some on hand. I frosted with a rich semisweet/bittersweet chocola ... Read full review
  • Cocktail Meatballs IV

    Valerie Brunmeier's rating:
    Fantastic! Everybody loves these. Like other reviewers, I think it calls for a bit more chili sauce. I used a 4 lb. bag of frozen meatballs, a 32 oz. jar of grape jam, a 12 oz. jar of chili s ... Read full review
  • Apple Butter Pumpkin Pie

    Valerie Brunmeier's rating:
    Delicious! Like reviewer Emily, I used the All Day Apple Butter from this site (fantastic!). We all loved the taste of this. The topping was a nice change from traditional pumpkin pie. I wil ... Read full review
  • Garlic Bread Mama Rita's Way!

    Valerie Brunmeier's rating:
    Love this recipe. Perfect use for leftover sandwich rolls. You can sub minced garlic or garlic powder for the paste if you don't have it on hand. ... Read full review
  • Salmon with Pineapple Tomato Salsa

    Valerie Brunmeier's rating:
    As the submitter of this recipe I wanted to comment that although many people who have reviewed the recipe have chosen to bake the salmon with the salsa, the recipe does not intend for it to be ... Read full review
  • Babe Ruth Bars

    Valerie Brunmeier's rating:
    These were great. The kids love them. I followed the advice of the previous reviewer and lined my 13 x 9 pan with foil, sprayed a bit with some PAM and then put in the fridge to set them up a bi ... Read full review
  • Blueberry Crumb Bars

    Valerie Brunmeier's rating:
    I followed the advice of other reviewers and used butter instead of shortening. I also used frozen berries, straight from the freezer and the result was good although if you do this, you'll nee ... Read full review
  • Green Chile and Rice Casserole

    Valerie Brunmeier's rating:
    I'm so glad I came across this recipe. I made it last night with Ronaldo's Beef Carnitas. You can have it as a side or put it right in the tortilla with the meat. I used a package of Uncle Be ... Read full review
  • Southern Potato Salad

    Valerie Brunmeier's rating:
    I followed the advice in the review by Retired Cook. Gotta listen to a lady who's been making southern potato salad for 50 years! I used Yukon Gold potatoes for their buttery, creamy texture. ... Read full review
  • Baked Ziti II

    Valerie Brunmeier's rating:
    This was amazing! I added 1/2 lb. ground italian sausage which I cooked with some garlic. I used the 15 oz. size ricotta and mixed it into the cooked pasta along with about half the cheese and ... Read full review
  • Chicken Tetrazzini IV

    Valerie Brunmeier's rating:
    This was a big hit in my house. It is a great make ahead dish you can pop in the oven when you get home. I highly recommend substituting lowfat evaporated milk for the heavy cream. It is stil ... Read full review
  • Nova Scotia Blueberry Cream Cake

    Valerie Brunmeier's rating:
    This is a fantastic recipe! I followed the advice of many other reviewers and mixed my blueberries directly into the cream mixture before pouring over the crust. I used frozen, rinsed and thaw ... Read full review
  • Sourdough Starter

    Valerie Brunmeier's rating:
    I let mine sit out for 4 days before transferring it to a mason jar and storing in the fridge. WARNING: Don't put an air tight lid on. If you are using a mason jar, just lightly close the lid ... Read full review
  • Raspberry Almond Kiss Cookies

    Valerie Brunmeier's rating:
    These were wonderful. I found Hershey's dark chocolate kisses and used those. The flavors of almond, dark chocolate and raspberry went so well together. These did not last long in my house. ... Read full review
  • Beef, Burgundy Style

    Valerie Brunmeier's rating:
    What a great recipe. So much better than others I've tried that just seemed too much like stew. I have a great tip for the herb bouquet that I learned from Tyler Florence on Food Network. Ins ... Read full review
  • Chicken Breasts Stuffed with Crabmeat

    Valerie Brunmeier's rating:
    Great recipe. Here's how I changed it to cut some fat and some cost. I scaled the recipe for 6 servings and used a 6 oz. can of fancy white crabmeat which was less than $4 a can. It worked re ... Read full review
  • Eggplant Parmesan II

    Valerie Brunmeier's rating:
    This recipe is worthy of more than 5 stars. Baking the eggplant instead of frying does not take away from the flavor of the dish one bit. It does, however, need to bake longer than stated. I ... Read full review
  • Chocolate Cobbler

    Valerie Brunmeier's rating:
    The measurements on this recipe are definitely off. Make sure you read the reviews before proceeding. I made as directed and while my kids enjoyed the flavor, the end result was a little on th ... Read full review
  • Apple Butter Pork Loin

    Valerie Brunmeier's rating:
    There is an obvious error in this recipe that has been noted by many other reviewers that has to be mentioned. You would not cook a pork tenderloin for 3 hours as stated. They need about 20-30 ... Read full review
  • Colleen's Potato Crescent Rolls

    Valerie Brunmeier's rating:
    I made these for Thanksgiving and the result was exactly what I was looking for, a light, fluffy, rich tasting roll. I recommend baking at 375. I scaled the recipe in half so I could do it in m ... Read full review
  • Slow Cooker Stuffing

    Valerie Brunmeier's rating:
    I was nervous to try this and take the chance my stuffing wouldn't turn out on Thanksgiving but just had to give it a try. I'm so glad I did. It was perfect and so easy. I used about 10 cups ... Read full review
  • Slow Cooker Stuffing

    Valerie Brunmeier's rating:
    I was nervous to try this and take the chance my stuffing wouldn't turn out on Thanksgiving but just had to give it a try. I'm so glad I did. It was perfect and so easy. I used about 10 cups ... Read full review
  • Very Special Spaghetti Sauce

    Valerie Brunmeier's rating:
    I found I needed to make a few modifications to this recipe to get the result I was after. With the changes it was very good. Here's what I did differently. I used 1/2 lb. ground beef and 1/2 ... Read full review
  • Witches' Brew

    Valerie Brunmeier's rating:
    I made this last night for a pre trick or treat party at our house for a group of my kids friends. The taste of the punch was good and very easy to throw together although the hand did not work ... Read full review
  • Roasted Pumpkin Seeds

    Valerie Brunmeier's rating:
    If you've never roasted pumpkin seeds before here are my tips. When you carve your pumpkins scoop the seeds into a colander and the guts onto newspaper. Inevitably some of the guts will be mix ... Read full review
  • Different Chicken Cordon Bleu

    Valerie Brunmeier's rating:
    I make another recipe very similar to this one so I incorporated some changes that worked really well for me. I mixed together the soup with 1/2 cup sour cream, 1/2 cup lowfat evap. milk (or yo ... Read full review
  • Granny Kat's Pumpkin Roll

    Valerie Brunmeier's rating:
    I had fun making this. Had no problems whatsoever with the cake sticking to the pan or cracking. Here is what I did. I cut a piece of parchment paper to fit my pan then sprayed the edges of t ... Read full review
  • Taco Pizza

    Valerie Brunmeier's rating:
    The best thing about this recipe is the crust. It really did turn out so well. I will use the crust recipe in the future. My only complaint with the topping is that the dominant flavor of thi ... Read full review
  • Caroline's Chocolate Fudge Frosting

    Valerie Brunmeier's rating:
    This recipe is very close to the recipe printed on the Baker's unsweetened chocolate box. The Baker's recipe calls for an extra square of chocolate (4 oz. total) and 1/3 cup milk. When I saw t ... Read full review
  • Oven Roasted Potatoes

    Valerie Brunmeier's rating:
    Instead of measuring out all the different spices I just used about 1 1/2 tsp. to 2 tsp. of Herbes de Provence which has many of the spices listed here. I used Yukon Gold potatoes (always!). Pl ... Read full review
  • Southwestern Egg Rolls

    Valerie Brunmeier's rating:
    I had just bought a bunch of canned chicken from Costco and was looking for something to do with it. I just added the drained, canned chicken into the mixture in the pan and broke it apart. I h ... Read full review
  • Baked Tomatoes Oregano

    Valerie Brunmeier's rating:
    I suggest cutting the tomatoes thicker than stated. I mixed Italian style bread crumbs, garlic and the oregano and topped the tomatoes then sprinkled on some shredded parmesan, salt and pepper, ... Read full review
  • Parmesan Garlic Bread

    Valerie Brunmeier's rating:
    Great garlic bread. I recommend using more garlic powder (3/4 tsp.) and less garlic salt (1/2 tsp.). Otherwise good as stated. This way it will be more garlicky than it is salty which is how ... Read full review
  • We Be Jammin' Jamaican Banana Bread

    Valerie Brunmeier's rating:
    This is a really nice change from traditional banana bread but I have a couple of comments. As written it makes one 9 x 5 loaf (not two). Also, I recommend baking at 350 degrees. At 375 it go ... Read full review
  • Asian Chicken Salad

    Valerie Brunmeier's rating:
    Great! Here is what I did differently. For my greens I used a head of Napa cabbage and a head of romaine chopped well. I added in a lot of thickly shredded carrot, some chopped red bell peppe ... Read full review
  • Avocado Corn Salsa

    Valerie Brunmeier's rating:
    A lot of reviewers rated this recipe high but with some pretty big modifications. I made it as written and I didn't like it very much. I thought the balance of ingredients was off (too much co ... Read full review
  • Maple Dill Carrots

    Valerie Brunmeier's rating:
    I used a bag of baby carrots. I poured off most of water after the carrots had cooked and then added in about 2 tbsp. butter, 4 tbsp. brown sugar, sprinkled on some dill, salt and pepper. The ... Read full review
  • Baked Teriyaki Chicken

    Valerie Brunmeier's rating:
    This is a really good one!!! Definitely double the sauce. Here is what I did differently. Used lite soy sauce to cut the salt, increased the garlic, used 1 tsp. minced fresh ginger. A lot of ... Read full review
  • Mom's Big Burgers

    Valerie Brunmeier's rating:
    I thought the measurements on this were a little off. I don't think a pinch of chili powder and 1/4 tsp. of ketchup and mustard do much to 2 lbs. of ground beef. I liked the combination of ing ... Read full review
  • Cheesy Potatoes I

    Valerie Brunmeier's rating:
    I used 4 Yukon Gold potatoes, less onion than called for and substituted a mixture of cheddar and mozzarella cheese for the velveeta. You can omit the butter altogether. It was great! ... Read full review
  • Turkey Wild Rice Soup

    Valerie Brunmeier's rating:
    This is the best soup I've made to date! I will make it every time I have leftover turkey. Here is my two cents. I wanted to include a few more veggies for color and taste. Along with the gr ... Read full review
  • Slow Cooker Barbeque

    Valerie Brunmeier's rating:
    I used pork tenderloin instead of chuck roast. I've used chuck roast for these types of recipes in the past and thought they were too fatty. You end up having to pick out the pieces of fat and ... Read full review
  • Prosciutto Wrapped Asparagus

    Valerie Brunmeier's rating:
    I have a couple of comments on this recipe. I recommend using black forest ham or any other type of deli sliced ham instead of prosciutto. It stands up to the cream cheese much better and goes ... Read full review
  • Maple-Garlic Marinated Pork Tenderloin

    Valerie Brunmeier's rating:
    My package of pork tenderloin came with 2 that were each over a pound. This was plenty of marinade for both. It was so juicy and tender and the flavor was fantastic. I marinated the pork in a ... Read full review
  • French Chocolate Cake

    Valerie Brunmeier's rating:
    I was concerned about the cake having only 1/4c flour so I doubled it and it turned out to be about the consistency of a brownie. Everyone loved the flavor and it was very pretty with the powder ... Read full review