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St. John's, Newfoundland and Labrador

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KELLYL

Cooking Level: Intermediate

About me:
 Married in 1996. Stay-at-home Mom with 2 beautiful daughters age 6 and 9 and 2 cats.

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Chrissy

Cooking Level: Intermediate
About me: I'm a 25-year-old graduate student in social psychology, and there is nothing I love more than to cook and bake for my family and friends. It's wonderful to see them smiling and …
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Lorin Everson Halfyard

Cooking Level: Intermediate
Living In: Halifax, Nova Scotia, Canada
About me: I'm an full time administrative assistant, wife, and mother to a toddler. So life is VERY busy. I love recipes that are quick, simple, healthy and low fat. My culinary hope is …
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Carolyn

Cooking Level: Expert
Living In: Ottawa, Ontario, Canada
About me: I am the mother of three and we live on a small hobby farm with our two horses and three cats. I come from a long line of fabulous cooks and I love to cook and there is no food I…
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.

Potato, Broccoli and Cheese Soup

Reviewed on Aug. 16, 2008 by Sooze
This was awesome!!! I generally stayed with the recipe except I use Campbells Chicken broth rather than water and boullion. I cooked the raw broccoli in with the other stuff for the last five minutes cooking time. Definitely use process cheese (I used low fat cheese slices). One last thing, if you blend the brocolli with the potatoe and onion mixture - you will be a pea green color which some people may find it unappetizing. If you don't want this color soup, simply blend the potatoe mixture without the broccoli and keep the broccoli piece whole in the soup. One last thing...I added celery and I topped the soup with ground pepper when serving. This was one of the best soups I have ever tasted.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.

Sour Cream Chicken

Reviewed on Aug. 4, 2008 by PSYCHGRRL
Yum! A great way to use up leftover sour cream. I used Low-fat Cream of Mushroom instead of Cream of Chicken. I liked it as is but it would be great with some garlic, green onion, etc. as suggested by others.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.

Very Best Blueberry Cobbler!

Reviewed on Jul. 18, 2008 by KELLYL
Very good. I made some changes to make it similiar to a good blueberry pie recipe that I have. For the filling I used 3 cups of fresh blueberries, no vanilla extract, 1 tbsp. lemon juice, little less than 1/2 cup white sugar, 1 tbsp. flour and 1 tsp. melted butter (this could be left out). I made the topping the same as the recipe said. It took about 50 minutes on 375 to bake. It was very good. The topping is cake like but we found it a bit too thick for the filling so next time I may not use all the topping.
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