CAKE and CUPCAKES:
Chicken and Turkey:
I was amazed at how many recipes you had posted! I love that you categorized them – (speaks to the “organizer” in me!) Ever thought about having a way for people to rate them?
Thanks Janet – Finally got around to doing it! Folks can rate me at Foodbuzz.com and that’s how I get to be part of their Top Nine on a good one! On my blog – I prefer personal comments like the one I got the other day on the Chicken Pot Pie recipe from Sarah….
“This was a truly outstanding recipe. I served it to friends and everyone raved about it! There wasn’t a drop left because we all couldn’t stop eating it. Thank you for such a delicious and comforting recipe! This is a keeper for sure.”
I found you through foodbuzz! I had to check out your lemon bars that were posted in the top 9.
And I’m glad you did! Thanks for stopping by!
I have made your marvelous ricotta several times to rave reviews. I have been dying to find a great recipe. I substituted rum with almond extract and it just has a wonderful hint of almond. I was wondering what you thought of making the crust chocolate (choc grahams) and adding maybe 1/3 cup of cocoa, no lemon or rum. Do you think this could yield a chocolate almond ricotta cheesecake? Any suggestions?
I think that sounds like a wonderful variation on the recipe. I would include the almond (or even Amoretti!) along with the cocoa. Let me know how it comes out!
Big dumb question about my current obsession (so much that I bought all of the ingredients thinking I “knew all that” and now I’m not so sure): For Nick’s bean salad, do I just drain the cans of beans or are they supposed to be – gasp- actually cooked dried red beans? Thank you for clearing this up for me. I appreciate your time.
Hi Shelby – Use canned beans, drained and rinsed. Cooking dry beans for this salad is too much work! Have a good day!
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