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Recipe #398219
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Recipe #398191
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Recipe #398117
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Recipe #398092
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Recipe #397689
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Recipe #397657
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Recipe #397646
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Recipe #397614
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From: rickie
On Saturday, November 07, 2009
Hi all...... well I think my question may be kinda goofy.... hope there may be some kinda answer
....
I made PESTO a few days ago... (dunno why... just thought I'd try it).... now, however ... I don't know what to use it...
Review From: ~Nimz~
On Nov 7, 2009
RECIPE: Abby's Pumpkin Pie Crustless Custard
Very nice and goes together quickly. Spices were perfect for us. I did half the recipe, used fat-free half & half for the evaporated milk, 2% milk for the skim and splenda for the sugar, decreasing the calories even more. Thanks for sharing....
Review From: Pasta Princess
On Nov 7, 2009
RECIPE: Pumpkin Pie Bars
Simply outstanding and easy to make. I used 1/2 tsp Penzy's Cinnamon and 1/2 tsp pumpkin pie spice. The recipe says to use canned pumpkin, but they mean pumpkin pie filling. Enjoy!
Review From: Sydney Mike
On Nov 7, 2009
RECIPE: Tortilla Espanola (Traditional Spanish Potato Omelete).
Made this recipe pretty much as given, but didn't peel the potatoes, & I did cut the amounts in half since there were only 2 of us! Easy to make (in spite of all the steps) & we had a great tasting breakfast, coupled with another great recipe,...
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