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Featured Cook

MRS_GEOMORPH

Cooking Level: Expert

Home Town: Bucyrus, Ohio, USA
About me:
 I'm a speech pathologist, specializing in feeding disorders (of all things!), who loves to travel and read. My husband and I travel as much as possible, and of course we enjoy sampling the local cuisine! We're learning about wines, and microbrewery beers as well.

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Emme

Cooking Level: Expert
About me: 45 this year, YAY!!! I like getting older & learning new things. Moved to PA 3 yrs ago to live w/my Grandparents so they could stay @ home & so I could quit my bank job & become …
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Suzanne

Cooking Level: Expert
Living In: Asheboro, North Carolina, USA
About me: I have a son who I adore, a boyfriend that I love more than anything, and I have a best friend in his daughter Julie.
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Christine

Cooking Level: Intermediate
Living In: Madison, Alabama, USA
About me: Friends and family are what inspire me most in the kitchen. I once tried going vegan in college and loved how creative it forced me to be when adapting recipes. But after several …
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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.

Banana Pudding IV

Reviewed on Jan. 6, 2009 by Nicole
This is an excellent recipe. I follow the ingredients exactly, but depending on how many I am serving, I will sometimes layer this as opposed to using the 13x9 dish. The only thing regarding the recipe is that the cream cheese needs to be softened. If not, you will have lumps. I think you can also use less sweetened condensed milk too (if you happen to be short or would like to cut back to 1/2 the can). I also think that you actually need about 3/4 of the bag of vanilla wafers to get the oh so yummy cookies texture in this. This recipes is AWESOME! Thanks so much for sharing!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.

Coconut Sour Cream Cake

Reviewed on Jan. 6, 2009 by Nicole
This has been a family favorite for many years. It's my Mom's favorite cake, so I usually make at least one a year for her birthday. I agree that there is quite a bit of icing left, but considering you usually have too little icing I'm not going to complain about that. You can always use the icing for other things, like I used mine to top a chocolate cream pie once and it added a whole new dimension! I would highly recommend this cake, however, if you can stay away from it long enough to let it sit for 3 days before cutting you will not be sorry. The cake gets better as it ages in the fridge! Perfect for making ahead of time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.

Jalapeno Popper Spread

Reviewed on Jan. 5, 2009 by Nicole
This is really good. I used 4 fresh jalapenos and cheddar in mine and part mayo and part sour cream. Baked and served it for NYE and it was a hit! Thanks for sharing!
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