Cinnamom in Illinois

"Thank you thank you thank you for posting this! My Mom and I just loved a flavor from Edy's Grand called, I believe, Mom's Luscious Lemon Cheesecake. It only came packed in pints or quarts, not the half-gallons (of course, that's not what THOSE are, anymore, either Well, we've been trying to recreate that taste since then to no avail. THIS ..."

May 8, 2008 on Food.com

"This is possibly the best biscotti recipe ever! Except for my DH's Aunt Anne, who keeps her recipe guarded, this is the most requested biscotti we've ever had on a cookie tray. Had some extra candied pineapple and cherries from Christmas baking, and about half a cup sliced almonds, but didn't have the macadamias. Made it with those ingredients ..."

Apr 30, 2008 on Food.com

"Just an update: My stars didn't come out last time; clumsy fingers?Yum! Made this with a much cheaper chuck roast, and shredded it a little after cooking. Turned out great; a little less fajita-like in that the texture was a little softer with shreds (altho larger shreds, but the spices were very good. Also like lime juice over lemon, but that..."

Apr 14, 2008 on Food.com

"We love this cake! It's an Easter favorite, and the recipe gets many requests. My sister-in-law made it for many years, now it's my turn. We make it without sugar in the ricotta layer, and one less egg, which gives it more of an Italian cheesecake flavor/texture. Then we dust the top lightly with powdered sugar. Either way, this is the great..."

Mar 25, 2008 on Food.com

"The ONLY reason there are four stars is because there's a healthier way to prepare these, and it still uses all the ingredients. I just sprayed muffin cups with cooking spray, then put the wonton wrappers inside, covering the sides of the cup completely, then put the crab mixture in each cup. Baking at 450 took about 8-10 minutes. Guess I'm jus..."

Dec 31, 2007 on Food.com

"This is good---very similar to my own recipe. The key is the three types of tomato: must have all three to get it right. Mine didn't have the wine, but we do use the onions. The wine and the sugar (which is also not on my listmake for a nice, less-acid-y sauce (can't find the word, make it up, I say. What we use sometimes instead of sugar i..."

Dec 28, 2007 on Food.com

"Evelyn, your recipes are amazing! We made this without the meat filling, olives or wine -- basically, a Greek-style mac&cheese. So, so good -- this is really rich even without the meat. Thanks!"

Sep 8, 2007 on Food.com

"Boy, howdy---I think I liked the story better than the salad, which is saying a lot! Yarn spinners abound in the Lone Star State, but you should inaugurate a storyteller's event -- betcha you'd ribbon big! Anyway. Recipe's great; used Roma/plum tomatoes instead as that's what I had and they're easy to de-seed, so salads are less watery. Also le..."

Aug 15, 2007 on Food.com

"This is the recipe that everybody loves but would never let on that they do! Great name, and surprisingly, great taste. I never thought to use these things all together, but it actually makes a nifty potluck dish......as long as I slide it on the table while no one's looking....heehee. Next time we're going to try to use low fat or veg stuff an..."

Jun 27, 2007 on Food.com

"What a great idea! Nice recipe for when it's too hot to make other sweets. We also tried this (in a smaller version on a stoneware baking pan in the toaster oven, and used a coffee "mocha mix" (sort of like International Coffees and that was good, too. Thanks!"

Jun 19, 2007 on Food.com