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amy

Cooking Level: Intermediate

Home Town: Alexandria, Kentucky, USA
Living In: Fort Hood, Texas, USA
About me:
 I am a army wife trying new recipies to pass up time away from my husband

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Heather

Cooking Level: Intermediate
Home Town: Enterprise, Alabama, USA
Living In: Fort Hood, Texas, USA
About me: I am an proud Army wife and soon to be a retired Army wife. He came back and is now being medically retired.

gloryof84

Cooking Level: Beginning
Home Town: Melbourne, Florida, USA
Living In: Fort Hood, Texas, USA
About me: I'm a newlywed wife to a soldier in the US Army. We've recently relocated to Fort Hood, Texas. During the time before we were married we had an awful habit of going out to eat m…
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Sheena

Cooking Level: Expert
Home Town: Lucaya, Freeport, Bahamas
Living In: Fort Hood, Texas, USA
About me: I'm originally from the Bahamas, raised in South Florida and now currently living at Fort Hood, Texas with my husband who serves in the Army. I'm a mother of 3. my oldest is 4 and…
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Newest Reviews

The reviewer gave this recipe 4 stars. This recipe averages a 4.82 star rating.

Downeast Maine Pumpkin Bread

Reviewed on Nov. 26, 2008 by Cinderella
This recipe is fabulous, but I only gave it 4 stars because I made some changes to make it healthier. I substituted applesauce for the oil and used white whole wheat flour and brown sugar; I made these into muffins (bake about 20 minutes) to offset the density caused by using the applesauce (as a loaf it sometimes doesn't cook all the way through). I also left out the water and just cut back on the flour. Also, if you are having trouble with over-stirring the batter, mix the dry ingredients and then stir them in by hand with a whisk until just blended.
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The reviewer gave this recipe 5 stars. This recipe averages a 5 star rating.

Barbados Punch

Reviewed on Nov. 25, 2008 by Tava Gibson
really smooth and easy going great for beach parties and luaus! Its even good on the rocks!! Thanks for the super savory idea!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.

Baked Salmon Fillets Dijon

Reviewed on Nov. 6, 2008 by gloryof84
This recipe is already a favorite; we've made it multiple times. It is best to melt the butter and then mix the bread crumbs into it, making a sort of crumbly paste to spoon on top of the dijon mustard. After it is done baking, quickly broil it for a minute or 2 to get the top extra crunchy. Yum! And oh yes, don't forget to spray the aluminum foil with a nonstick spray. I forgot that the first time and our fillets were served on little squares of foil!
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