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    Chef #1269563

    Richfield, WI

    My nickname is Merry Sunshine. I love to sew, cook, garden, travel, and teach the Bible .

    Chef #1269563

    Richfield, WI

    Joined: May 16, 2009

    Birthday: Jul 27

    17 reviews by Chef #1269563

    1 - 10 of 17 sorted by Date | Rating | Helpful

    Reviewed Jj"s Beer Cocktail Meatballs
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      |  By JanineJ54

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    "Delicious! I used frozen meatballs from market and used 2/3 cup xylitol instead of sugar. I will make it again."

    Apr 2, 2013 on Food.com

    Recipe #130327

    Reviewed Croissant Breakfast Casserole
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      |  (7 people found this helpful) |  By Tasty Tidbits

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    "This is fabulous! I served it at my Christmas breakfast and everyone loved it. I doubled the recipe, tripled the eggs (12, and added ham. Also used cheddar, mozzarella cheese and parmesan cheese. Baked about an hour. It was excellent. Definitely will make this again."

    Dec 16, 2010 on Food.com

    Recipe #71017

    Reviewed Chocolate Eclair Torte
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      |  By iluvmythomas

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    "This is the standard dessert for every family function. I rarely have leftovers. Everybody loves it."

    Jun 19, 2010 on Food.com

    Recipe #65064

    Reviewed Melt in Your Mouth Banana Bread
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      |  (1 person found this helpful) |  By Mysterygirl

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    "I might as well add my 5-star blessing to this recipe. I didn't have enough bananas so I added milk to make the two cups. Cut down sugar to 1 and 1/4 cup and added 3/4 cup pecan meal . And finally I used unrefined coconut oil. My husband says the flavor is fabulous and to make it our favorite banana bread recipe. Great recipe."

    Jun 12, 2010 on Food.com

    Recipe #20289

    Reviewed Freezer Peach Pie Filling and Pie Freezing Method
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      |  (2 people found this helpful) |  By Kittencalskitchen

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    "This is the 2nd year I am using this recipe. I use this method to make cobblers so I don't have the added calories of pie crusts. At baking time, I put the frozen peach filling in a crustless greased pie plate and then I prepare a crumb topping of 1/2 cup each of oatmeal, whole wheat flour, and sugar in a food processor and add 1/4 cup( half st..."

    Jun 3, 2010 on Food.com

    Recipe #183269

    Reviewed Rhubarb Bread Pudding
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      |  (1 person found this helpful) |  By Kaarin

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    "Instead of bread I used 3 day-old croissants. Sometimes I use day-old plain sweetrolls in my bread puddings. This recipe is easy to make and delicious. I, too, used only one cup of sugar. Will definitely make again."

    May 11, 2010 on Food.com

    Recipe #119105

    Reviewed Rhubarb Orange Jelly
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      |  (1 person found this helpful) |  By CountryLady

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    "This is absolutely delicious. After I strained my 2 cups of juice for the jelly, I removed the orange rind from the remaining rhubarb pulp, added 2 cups of sugar to the pulp, and made 4 pints of rhubarb orange sauce in addition to the 5 cups of jelly from the juice. I processed the pints of sauce in a hot water bath for 15 min."

    May 10, 2010 on Food.com

    Recipe #185709

    Reviewed Rhubarb and Onion Relish
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      |  By Charlotte J

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    "I also thought this might be a strange combination, but this relish is very tasty. My husband loves it and I got 8 cups from this recipe. It is more like a sauce, but it will be condiment for pork or chicken and sandwiches."

    May 7, 2010 on Food.com

    Recipe #27424

    Reviewed Cream Biscuits
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      |  By Galley Wench

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    "These were the lightest, flakiest, biscuits I have ever made. I made sure I did not over knead them and I made 3 times the batch listed and added 1 qt of cream instead of 3 and 3/4 cups. I baked for 12 minutes and brushed them with butter before I baked them. I divided the dough equally into 3 balls and patted each ball into a square about 1/2..."

    Apr 3, 2010 on Food.com

    Recipe #263699

    Reviewed Sausage Gravy
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      |  By ThatJodiGirl

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    "This an awesome recipe. I needed a gallon of gravy so I had to times it by 4. I also used pork and bacon sausage by Farmland--very flavorful. I also added some salt as a personal preference. It will sit overnight for the brunch tomorrow, so I know the flavor will be even better. I am now going to make simple biscuits using heavy cream and rec..."

    Apr 3, 2010 on Food.com

    Recipe #14911

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