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Reviewed Jolean's Butterscotch Pie, Pennsylvania Dutch Style

Nov 23, 2014 in on

I took the suggestions of a couple other reviewers, and preheated the milk which saved time on cooking. I also doubled the filling for a 9 inch pie shell and it was just barely too much. I also agree with other reviewers who have said they wished the recipe specified how thick is thick enough. After cooking mine a long time (30 minutes or so) I w...

Reviewed Kittencal's Brown Sugar Caramel Sauce or Ice Cream Topping

Nov 11, 2014 in on

I accidentally bought dark brown sugar last time (I ONLY buy light brown normally) so I used it. I loved the depth the dark brown gave to the flavor of the caramel sauce and would use it again. I made this to use in a recipe for caramel banana muffins for company, but I admit I immediately put some over vanilla ice cream. Oh, yum!!"

Reviewed Broiled Cinnamon Toast

May 6, 2014 in on

Okay, I just left a review on this, but didn';t read the recipe well as written. Here are my suggestions: use butter not margarine, and plenty of it! Also, 1 tsp cinnamon sugar for 4 pieces? No way! That much per slice! :-)"

Reviewed Bourbon Chicken

May 6, 2014 in on

I pressure cooked a chicken because I wanted the broth for a different soup. I found this recipe, and used my pulled, chopped chicken in it. Chicken cooked that way is SO tender, and really absorbs the sauce--yum! For that amount of chicken (probably about 3 cups) I almost tripled the sauce and would always do that in future. I used c...

Reviewed Mr. Pete's Chocolate Fudge Sauce

Apr 19, 2013 in Food Network Community Toolbox on

First, let me say that this is not really a fudge sauce--it is a really creamy semi-sweet chocolate sauce. If creamy chocolate chips on a spoon is your idea of heaven this is for you, but if you are looking for a true hot fudge sauce, look elsewhere. Now, I am not so much a dark chocolate lover, and you would think that nearly 3 cups of semi-swe"

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