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sajmills@comcast.net

Chattanooga, Tennessee

Member since Apr 2005

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Reviewed Chocolate Sheet Cake with Peanut Butter Frosting

Monday, Aug 29, 2011 on Cooking Channel

"I baked this in a 11x15 cake pan (not a sheet pan this morning, and it came out well. Took it to a covered dish dinner -- many compliments, and my husband loves it. The chopped walnuts on top add a nice texture. I'll definitely make this again. ""

Reviewed "Instant" Pancake Mix

Monday, Aug 15, 2011 on FoodNetwork.com

"I'm the "best cooker" in the world to my young grandchildren because of this recipe. I keep the mix on hand, and this is my treat to them whenever they come for breakfast. Wonderful flavor and fluffy texture and so easy. Grandchildren can help stir and then "catch" the pancakes on a plate when I flip them from the stove. Excellent recipe. Thanks, ""

Reviewed Peach Cobbler

Friday, Aug 5, 2011 on FoodNetwork.com

"I've been making this for years since it's so easy and is the lazy way out of making a "cobbler." But certainly not the cobbler my grandmother and mother made. The topping is doughy, and the peaches too sweet. If you want a real cobbler, make a flaky pie crust and top the fruit with it. It's flaky and gives more texture to the dish and certainly b""

Reviewed Sloppy Joes

Monday, Feb 7, 2011 on FoodNetwork.com

"A definite keeper!
Much better than the canned stuff. Lighter with fresh, bright flavors. My grandkids won't eat a lot of beans, so I put only a few. The one jalapeno pepper was just fine for them, but if I were making this to serve to adults, I'd probably use two and definitely add all the beans. Super little recipe. Thanks.

Reviewed Cinnamon-Chocolate Fudge

Saturday, Jan 29, 2011 on FoodNetwork.com

"This is a foolproof, easy recipe. I thought two teaspoons of cinnamon would be a little overpowering, but I was wrong. The cinnamon added a subtle warmth. I sprinkled just a little salt on mine, as Giada did. The only change I would make is to use just a bit more salt. Great winter recipe! But one small square is treat enough. Using the semisweet chocolate makes it quite rich.

Reviewed Whiskey-Glazed Sweet Potatoes

Friday, Nov 26, 2010 on Food Network

"Excellent. I thought the agave syrup made the recipe (it has a depth of flavor but is not overly sweet -- very smooth) and the flavors (spices, bourbon) were beautifully united. I had thought the apples would be softer, but they were still crunchy, so they were a contrast to the very soft sweet potatoes. Was that intentional? Very tasty side dish.

Reviewed Whiskey-Glazed Sweet Potatoes

Friday, Nov 26, 2010 on Food Network

"Excellent. I thought the agave syrup made the recipe (it has a depth of flavor but is not overly sweet -- very smooth and the flavors (spices, bourbon were beautifully united. I had thought the apples would be softer, but they were still crunchy, so they were a contrast to the very soft sweet potatoes. Was that intentional? Very side dish.

Reviewed Whiskey-Glazed Sweet Potatoes

Friday, Nov 26, 2010 on Food Network

"Excellent. I thought the agave syrup made the recipe (it has a depth of flavor but is not overly sweet -- very smooth) and the flavors (spices, bourbon) were beautifully united. I had thought the apples would be softer, but they were still crunchy, so they were a contrast to the very soft sweet potatoes. Was that intentional? Very side dish.

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