Grace Kim

After reading the reviews, I increased the cornstarch to 5 tablespoons, added 2 T of lemon juice, and baked the pie for 1 hr at 375 degrees F. I used 4 1/2 cups of frozen blueberries. I let the pie cool at room temperature for 1 hr and in the refrigerator for 2 hrs. However, the pie was still very runny when I sliced it. Also, next time I would increase the amount of sugar and perhaps leave the lemon juice out or add less. Overall, I was disappointed with the pie's runny consistency after reading all the raving reviews.

I used 2 cups of crushed Oreo cookies, 1 T of white sugar, and 1/4 cup of melted butter for the crust. I microwaved the white chocolate chips and half-and-half for 30 sec at a time stirring in between until the chocolate melted. I also microwaved 6 T of raspberry jam combined with water for 30 sec at a time stirring in between until the sauce was thick. Then I strained the sauce to get rid of the seeds. It would've been better if I had bought seedless raspberry jam but my grocery store didn't carry it. I swirled all of the raspberry sauce on top of the cheesecake and baked it for 1 hour in a water bath. Then I turned off the oven and let the cheesecake sit in the oven for 1 hour. The cheesecake didn't have a single crack and the top was perfectly level. I chilled the cheesecake (still in the springform pan) overnight in the refrigerator. The next day, the cheesecake was wonderfully creamy and delicious. This is a simple recipe for a lovely cheesecake that looks professionally made.

Following the advice of others, I used a 2-lb tri-tip, 1 can of cream of mushroom soup with garlic, 1 can of beef stock, 1 (1 oz) packet of onion soup mix, 1/4 cup of red wine, 1 tbsp of Worcestershire sauce, carrots, and sliced onion. Before putting the beef in the slow cooker with all of the above ingredients, I coated the meat with a mixture of 1/4 cup flour, 1 tbsp garlic salt, and 1 tbsp black pepper. Then I seared all sides of the meat in a skillet with some olive oil. I cooked the meat for 4 hours on low and 2 hours on high in the slow cooker. The meat was incredibly flavorful and tender. I will definitely be using this recipe again and again in the future.

I omitted the nuts and used a mixture of butter and butter-flavored shortening for the cookies. The cookies hardly spread at all on the baking sheet. My main problem with this recipe is the baking time: I left the cookies in the oven for 45 minutes and the edges still wouldn't brown. The texture is crumbly and the cookies melt in your mouth. This is a good recipe, but the baking time needs to be adjusted.

This is a good basic recipe to build on. I used penne instead of spaghetti because that's what I had on hand. I cooked a mixture of ground pork and beef in a pan with minced garlic, olive oil, and diced onion. I then mixed the cooked meat, boiled penne, and spaghetti sauce all together. I poured the mixture into a 9"x13" baking pan and sprinkled Parmesan and shredded cheddar cheese on top. The baked pasta would've been perfect as is but to make it a little healthier, I steamed some broccoli and added it on top of the pasta in the last 5 minutes of baking in the oven. The baked pasta turned out perfectly!

I used half of a 10-oz package of frozen spinach, half of the Cheddar cheese, 1 tablespoon butter, 3/4 cup milk, and omitted the mushrooms. For the pie crust, I used my own recipe and baked it for 10 minutes before adding the filling and baking for another 55 minutes. The filling barely fit into my regular 9-inch pie pan. The quiche was very tasty, and my brother, who doesn't even like spinach, enjoyed it. Next time I will try adding crumbled sausage or diced ham, but the quiche is still delicious without meat.