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    Chris Honeycutt

    San Diego, CA

    Chef #192391

    San Diego, CA

    Joined: Feb 01, 2005

    Birthday: Apr 16

    7 reviews by Chris Honeycutt

    1 - 7 of 7 sorted by Date | Rating | Helpful

    Reviewed To Die for Blueberry Muffins
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      |  By Chef #356024

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    "I think this blueberry muffin recipe is great! I might add that I don't use the crumb topping as
    I prefer to let the blueberry flavor shine through in this recipe."

    May 6, 2013 on Food.com

    Recipe #225977

    Reviewed Chicken Taquitos
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      |  By Shana J

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    "I like your recipe because it keeps the ingredients to a minimum....delicious!!!!!!"

    Mar 26, 2013 on Food.com

    Recipe #114641

    Reviewed Just-Like-Starbucks Doubleshot - Copycat
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      |  By CunninghamAir #2

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    "So happy to have found this recipe.The little can is so expensive andthis does the trick for a lot lessmoney. I just chill the espresso(sweetened with the teaspoon of sugar in the fridge for a few hours and then add the milk and half 'n half. I like it that way rather thanpouring it over the ice. Tastesgreat, thank you!!"

    Jan 7, 2010 on Food.com

    Recipe #307829

    Reviewed Pancakes
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      |  By Ellen Brody

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    "So good, so easy! I made the recipeexactly as written the first time, Tonight I used buttermilk inplace of milk since I had some leftover from the holidays. The pancakes turned out scrumptiousboth times!"

    Jan 3, 2010 on Food.com

    Recipe #25690

    Reviewed Oriole Nectar
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      |  By Munchkin Mama

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    "This will attract the orioles and theyare beautiful birds...although I usea 1/2 cup sugar to 2 cups boiling water, makes it just a little sweeter for them :-"

    Feb 3, 2009 on Food.com

    Recipe #302809

    Reviewed Roasted Asparagus
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      |  By luvinlif2k

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    "Looking for a different vegetable to go along with chicken I tried this one. I added some pats of butteron top of the asparagus spears. I will always prepare asparagus this way from now on. "

    Sep 9, 2006 on Food.com

    Recipe #26632

    Reviewed Mermaid's Tender Roast Chicken
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      |  (3 people found this helpful) |  By riffraff

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    "Awesome recipe. I used a 4.5 lb chicken and increased the oven temp to 350 degrees and cooked for the full 2 hours. Made gravy with the drippings. What a great tasting dish and so easy too! I will be makingthis often."

    Sep 9, 2006 on Food.com

    Recipe #67470

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