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    Mark & Stacy

    Washington, Illinois

    Chef #529278

    Washington, Illinois

    Joined: Jul 02, 2007

    My Journal

    Reviewed Crock Pot Buffalo Chicken Dip

    "This was a little spicy for me (although I suppose since the title says "buffalo," I shouldn't be surprised), but the men at our party really enjoyed it. It was super easy to put together and filled up the small crockpot beautifully."

    1 day ago on Food.com

    Reviewed Kittencal's Italian Melt-In-Your-Mouth Meatballs

    "Easy to make, very tasty, nice and moist! I don't eat frozen meatballs. These I'll eat! We used turkey, pork, and beef. We plan to use these tonight in Kittencal's Appetizer Grape Jelly and Chili Sauce Meatballs or Lil Smokies. That is, if there are any left......."

    2 days ago on Food.com

    Saved Recipe Crock Pot Spinach and Artichoke Dip by Paramela

    5 days ago on Food.com

    Saved Recipe Crock Pot Buffalo Chicken Dip by Chef #475634

    5 days ago on Food.com

    Saved Recipe Greek Potatoes (Oven-Roasted and Delicious!) by evelyn/athens

    Jan 24, 2012 on Food.com

    Saved Recipe Cracker Barrel's Hashbrowns Casserole - Copycat by Rhonda

    Jan 24, 2012 on Food.com

    Reviewed Cinnamon Sugar Bread, Bread Machine

    "This is definitely a 5 star bread....HOWEVER, it isn't very cinnamon-y. It has an amazing texture and a touch of sweetness. No butter needed, which is nice, since I always go crazy with butter on sweetbreads. I've never had a bread machine bread come out with such a beautiful consistency. I did have to add another quarter cup of flour. I didn'..."

    Jan 12, 2012 on Food.com

    Reviewed Cinnamon Sugar Bread, Bread Machine

    "This is definitely a 5 star bread....HOWEVER, it isn't very cinnamon-y. It has an amazing texture and a touch of sweetness. No butter needed, which is nice, since I always go crazy with butter on sweetbreads. I've never had a bread machine bread come out with such a beautiful consistency. I did have to add another quarter cup of flour. I didn'..."

    Jan 12, 2012 on Food.com

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