Christy Cooks

Great for inspiration!! This is a pretty good recipe, and baked with the traditional cheesecake method- a water bath, then left in the turned of oven for an hour- it had a perfectly smooth top with NO CRACKS. I agree with the reviewer who said not to add the eggs until the end- overbeaten eggs will cause a cheesecake to rise and fall in the oven, increasing the likelihood of cracks. I did have to change some things, and wanted to change others. After mixing the crust I found it WAY too greasy-I needed to add another 1/4 cup ground pecans and 6 more tablespoons graham cracker crumbs, so I would decrease the butter if I made this again, though I now know I prefer a gingersnap crust. I par baked it for about 5 minutes. Looking over my other pumpkin cheesecake recipes, I noticed that the ones I liked had more pumpkin in them so I increased the pumpkin to 1and 1/8 cups, adding brown instead of white sugar to the pumpkin mixture for a richer flavor, but leaving the white sugar in the cream cheese.I, like others, replaced the mace with nutmeg, and doubled the vanilla, omitting the lemon extract. Finally, I did top it with a thin layer of the maple pecan glaze from another recipe (half the recipe) which was excellent. It was best after sitting in the refrigerator for 24 hours, and tuned out restaurant quality, in my opinion. I will definitely make it this way again.

Green eggs are good! Even without the ham:). I had tried another recipe on this site that was similar but did not include the mayonnaise and it was very bland. The mayo makes a huge difference. Mine ended up very very creamy, perhaps my avocados were big, so I needed another egg. I was looking for an easy way to get more monounsaturated fat in my diet and egg yolks and avocados are full of it. The mayo even has some. This goes down super easy which is important to me because I am looking for a way to keep weight on and it's been hard (due to nausea caused by medication). I added a small amount of very finely minced celery and used a shallot instead red onion. I also squeezed some lime in. Even with the lime and keeping the pit in with the salad, it goes brown faster than I can eat it. Thank you.

Made this because I'm trying to get more monounsaturated fats in my diet, but this was a bit too bland for me- I missed the zip and creaminess that even a tiny bit of mayonnaise would offer.

John, you are now my idol. Amazing. I make the sauce in the morning and put the ingredients together, then let sit in fridge for the rest of the day while I complete other recipes and cleaning for a dinner party. Remove it from the fridge an hour before cooking, then cook as directed. Do not leave out the fennel seed! It is soooo important to the flavor. I actually add even more to mine (crushed) along with some extra garlic. I also use no boil noodles (and less of them)....much easier, and keeps the lasagne from being watery. After making this to rave reviews for years I decided to try it with one and a half times the ricotta mixture and it was much better. We also threw in extra cheeses, including some fontina, and the rest of the packages of meat with a few extra tomatoes. I have read that the best tomatoes are saved for the cans of whole tomatoes, so we buy one of those (San Mariano-the best) and crush them ourselves. The quality of the end product is a result of the quality of the products used for sure.

Not crazy about this one. Used unsalted butter but it was still too salty so I threw in another half stick of butter. Too plain so dumped a lot of parm in. Still too plain so added mozzarella under the broiler. Still not that good. Even though it's more work I'm going back to Roasted Garlic Bread on this site. That one is soooo much better. Nothing beats real garlic.

Sorry, but I changed it a bit. One cup of dark brown sugar and one half of white because I love the molasses flavor in the background. I also lowered the butter to 3/4 cup and took out two tablespoons of flour and an egg white (whites dry out cookies, while yolks add moisture-as does the extra brown sugar, which also helps with chewiness). I used a trick I learned to make cookies super chewy: melt the butter and mix well with the sugars- I swear it works! I added two teaspoons vanilla, again for more flavor in the dough. Didn't use that much leavening-only 1/2 teaspoon of baking soda and 1/4 teaspoon of powder (baking powder is the trick to get that "craggy" bakery looking top). Lowered salt to 1/2 teaspoon also. Used Ghiradelli bittersweet chips. With these changes it was the best tasting chocolate chip cookie my guests have ever tried! Super chewy, full of flavor-5 stars for sure!