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txcook13579

member

Recent Reviews


Re:Turkey & Vegetable Potpie with Biscuit Crust

Family loved this. I added more vegetables than what was called for. This recipe is full of butter and cream! It is delicious, but next time I make this I will try to make it a little healthier by substituting buttermilk for the cream in the biscuits and reducing cream and butter in filling.


Posted: 10:05 pm on December 14th 2017

Re:Sweet Potato Pie with Marshmallow Fluff

I have been making pumpkin pie for over 20 years. It has always been a family favorite and a staple at our Thanksgiving table. Last year I made this sweet potato pie because I had heard that sweet potato pie is so much better than pumpkin pie. I did not tell my family. They thought they were eating pumpkin pie, and they said it was the best pumpkin pie ever! I will never go back to pumpkin. This pie is sooo delicious! I recommend roasting your whole, skin intact sweet potatoes in the oven at 350 until they are very soft, the flavor is superior. Also, start checking pie at 35 minutes. Mine set around 40 minutes, not 50-55. This pie has risen to the top of our favorites, behind pecan and apple.


Posted: 10:33 am on November 24th 2017

Re:Toasted Cornbread Crumbles

Tastes fine, but I prefer freshly made cornbread for my chili. On the side with lots of butter and cane syrup!!


Posted: 06:41 pm on October 15th 2017

Re:Beef and Pinto Bean Chili with Toasted Cornbread Crumbles

This is great chili, and easy to make. I have made it with all the beans called for, but prefer to use about 2.5lbs beans, (two large cans), half run through the food processor. I add dried chili peppers that have been reconstituted, puréed, and strained of skin. This adds additional depth. Make this chili a day or two before serving to allow flavors to mellow. This is not a true Texas chili, but tasty non the less.


Posted: 06:39 pm on October 15th 2017

Re:Vanilla Layer Cake with Whipped Rum-Ganache Icing

Addendum to review. The buttercream frosting I used with this cake is by Katherine Eastman Seeley FC Issue 78.


Posted: 08:34 pm on October 8th 2017

Re:Vanilla Layer Cake with Whipped Rum-Ganache Icing

This is a really great vanilla cake. I loved the addition of buttermilk, it makes a light, fluffy cake that is not too dry, not too moist. Just right! I will definitely make this cake again! I did not make the ganache, but used the chocolate variation of vanilla buttercream frosting. Also an excellent recipe with plenty of chocolate flavor, but not as heavy as a ganache.


Posted: 08:29 pm on October 8th 2017

Re:Buttercream Frosting

Great frosting! I made the chocolate version. This recipe makes a lot of frosting, too much for a 9 inch cake, in my opinion. I have about 1 1/2 cups left over. I LOVE butter, but this recipe was too buttery for me. I tasted after adding 1 lb, butter, and I felt that it was perfect, so I did not add the additional 4 ozs. The instructions say to melt the sugar, then bring it to a boil. The sugar does not melt until after it is boiling. Also, I forgot to bring the butter to room temperature, and so I cut it into smaller pieces. It worked fine and incorporated into the frosting without a problem. In fact, the finished frosting was very soft, and if the butter had been room temp, I'm afraid it may have slid off the sides of the cake. This may only be an issue if you live in the south, as I do.


Posted: 08:19 pm on October 8th 2017

Re:Sugar-Roasted Peaches

This was delicious! I made them to serve with the pork chops. I used the leftover peaches, sliceed, on pizza the next night, with carmelized onion and spinach. I also chopped up the slices of bacon and sprinkled them on the pizza. My family lloved it!


Posted: 02:42 pm on August 21st 2015

Re:Pork Chops with Sugar-Roasted Peaches, Fennel, and Cheddar Grits

Family loved this! And I loved making it. It came together quickly. My pork chops were thin, so I did not bake them, just pan cooked them. I added sage to chop seasonings. The sugar roasted peaches were super yummy!


Posted: 09:49 am on July 24th 2015

Re:Maple-Glazed Roast Chicken

The glaze is good. I made it with cane syrup, a delicious, less expensive substitute. The time and temp in the recipe didn't work for me. I raised the temp, and the chicken is still not done after an hour. My hungry family is getting impatient! Jury is still out on how it tastes.


Posted: 07:59 pm on January 20th 2014