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Reviewed Pancetta, Parmigiano-Reggiano and Petite Brussels Sprout Pasta

Mar 18, 2012 in Food Network Community Toolbox on

This was really good! I used papardelle instead of angel hair and regular Brussels sprouts because that's what I had on hand. I sliced them up really thin and my Brussels sprout-hating husband didn't even know they were there. So good and super easy!""

Reviewed Oatmeal Cream Cheese Butterscotch Bars

Dec 16, 2010 in Food Network Community Toolbox on

These were really good. The first time I made them I followed the recipe exactly and they were delicious. I've since made them with chocolate chips and dried cherries. It's great base recipe that you can play around with. I agree that refrigeration is the key to them holding their shape. I chilled mine for several hours. Great recipe!

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