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    Michigan-fan

    Rexburg, Idaho

    Chef #938397

    Rexburg, Idaho

    Joined: Aug 29, 2008

    My Journal

    Reviewed Baked Croissant Blueberry French Toast With Crispy Pecans

    "This was a real tasy breakfast! I did change a few things, though. I used orange juice instead of the alcohol, and I didn't have brown sugar (what baker doesn't have brown sugar...) so I just used white sugar. I also didn't see that this had to soak for 2 hours, so it only soaked 30 minutes. Given those changes, it still turned out pretty good. ..."

    Dec 12, 2011 on Food.com

    Reviewed Baked Croissant Blueberry French Toast With Crispy Pecans

    "This was a real tasy breakfast! I did change a few things, though. I used orange juice instead of the alcohol, and I didn't have brown sugar (what baker doesn't have brown sugar...) so I just used white sugar. I also didn't see that this had to soak for 2 hours, so it only soaked 30 minutes. Given those changes, it still turned out pretty good. ..."

    Dec 5, 2011 on Food.com

    Reviewed Chocolate Orange Fudge

    "I really enjoyed this fudge. Simple. Easy. Quick. I used dark chocolate and walnuts. I rate 4 stars as a recipe that I would do again and share with others. 5 stars is something I'm dying to make again and add to my home cookbook. The only reason I didn't do 5 stars is becuase I like the texture of Mackinaw Island fudge the most (which the mak..."

    Dec 5, 2011 on Food.com

    Reviewed Baked Croissant Blueberry French Toast With Crispy Pecans

    "This was a real tasy breakfast! I did change a few things, though. I used orange juice instead of the alcohol, and I didn't have brown sugar (what baker doesn't have brown sugar...) so I just used white sugar. I also didn't see that this had to soak for 2 hours, so it only soaked 30 minutes. Given those changes, it still turned out pretty good. ..."

    Dec 2, 2011 on Food.com

    Reviewed Absolutely the Best New York Cheesecake (By Bird) (Gluten-Free)

    "Listen. This cheesecake is fantastic! The texture, the taste is great!. I've made your cheesecake many times with great results and I thank you! With that said, here is a few qualifiers... I use a graham cracker crust - I use 3 cups ground graham crackers, 1 1/3 cup melted butter, and 2/3 cup sugar. I use a 11 or 12 inch springform pan (I had a ..."

    Nov 28, 2011 on Food.com

    Reviewed Absolutely the Best New York Cheesecake (By Bird) (Gluten-Free)

    "Listen. This cheesecake is fantastic! The texture, the taste is great!. I've made your cheesecake many times with great results and I thank you! With that said, here is a few qualifiers... I use a graham cracker crust - I use 3 cups ground graham cracker crust, 1 1/3 cup melted butter, and 2/3 cup sugar. I use a 11 or 12 inch springform pan (I h..."

    Nov 24, 2011 on Food.com

    Saved Recipe Classic Apple Pie by Dancer^

    Nov 23, 2011 on Food.com

    Reviewed Authentic Italian Meatballs

    "I give 5 stars if broiled (or even brown in a pan) before cooking in the sauce. Excellent flavor! Since we h..."

    May 1, 2011 on Food.com

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