• CRStahly63 on September 12, 2020

  I disagree about the pancakes, must have done something wrong these are the best pancakes my husband even commented!!

Notes about Recipes in this book

• 1919 pimiento cheese

  • shirofly12 on June 07, 2020

    My first taste of pimiento cheese so can't compare it to anything. But it's quite good! Have used it on crackers, in sandwiches, and to make grilled cheese. Could use a bit more pimiento for my taste.

• Chicken spaghetti

  • Tashb on November 09, 2022

    Delicious recipe and a family favourite. We substituted (and reduced) the cheese, works fine!

  • anya_sf on October 06, 2021

    Very rich but delicious. I used 8 oz mushrooms and would do so again. As recommended, plain green beans were a good side dish. Any pasta shape works here and shorter shapes would make this easier to serve. Recipe calls for 2 cups Cheddar, or 4 oz, but 2 cups is closer to 8 oz.

  • taste24 on June 17, 2020

    If you're okay with Velveeta, this is a great casserole dish. Hearty and flavorful.

• Beef stew with jalapeño cornbread

  • PiaOC on May 25, 2019

    Excellent stew. Followed recipe using oyster blade. Next time will attempt the cornbread.

• Jalapeño cornbread

  • julesamomof2 on January 03, 2021

    I was concerned that this recipe had an error in it, since it had no baking powder listed, so I did a quick google search and it seemed like plenty of people had good results. I went ahead and made as written, and sure enough, it was pretty dense. Perhaps this is just another way to make cornbread, but I prefer mine a little lighter. Will not make again.

• Chocolate chip cookies

  • julesamomof2 on November 10, 2020

    I liked these, but I'm not sure they are my favorite. They were a little fussy on the timing - first batch were a little underdone, the second quite a bit overdone. It took me a few batches to find the right timing (5 minutes and then 4 after rotating the pan, plus one more minute once out of the oven). That said, they were good and I appreciated the use of less butter.

  • lou_weez on January 13, 2020

    My kids loved these and I'm not surprised with the enormous amount of brown sugar in them. A delicious treat for any time of the day.

  • averythingcooks on July 09, 2021

    I started with 30 g balls of dough (ie my interpretation of a "large spoonful") but that 1st tray resulted in huge cookies that took up to 3 extra minutes to be done so subsequent cookies were 25/26 g's. These really are GOOD...but I agree - yes, less butter BUT sooo much brown sugar! The full recipe also makes a lot of cookies but it would be very easy to cut in 1/2. One quibble - what exactly is a "heaping tsp" of baking soda?? Why not give us 1 1/8 or 1 1/4 tsp etc. Oh well - I would repeat these for sure.

• Eggs Benedict casserole

  • julesamomof2 on June 04, 2021

    This was pretty boring -95% bready muffin with a thin layer of ham on top. Making hollandaise as a last minute sauce kind of defeats the purpose of a make ahead casserole. Very definitely not a repeat for me.

• Chicken piccata with artichoke hearts

  • julesamomof2 on November 09, 2020

    While there are healthier version of this dish out there, I had a jar of artichoke hearts in my pantry so gave this a try. It was just okay, nothing special really, and I'll probably try an unbreaded version next time to save a few calories.

• Jojo's biscuits

  • Cooks0308 on December 30, 2018

    I found the amount of butter to be too much - I will try them again with less butter next time!

  • anya_sf on October 16, 2021

    These didn't work for me at all. I did just make half a batch, froze them, and baked from frozen, which she says you can do. They leaked a ton of butter and only domed in the centers; the edges barely rose. Due to the pooled butter, the bottoms browned too quickly. Maybe there is a way to tweak this recipe to make it work, but there are plenty of better, more reliable biscuit recipes out there.

• Baked chicken with bacon bottom & wild rice

  • lou_weez on May 27, 2020

    This was pretty good considering there was tinned soup in it. I used condensed chicken soup instead of the condensed onion or mushroom as the recipe suggested. I would also dice the bacon next time, it was weird dishing it out with whole pieces of floppy bacon.

• The best-ever fluffy pancakes

  • lou_weez on January 17, 2020

    What a flop!! The worst pancakes we have ever made, and my husband makes pancakes every weekend. Flat cardboard looking specimens that went straight in the bin. Do not waste your time or ingredients on these.

• Cinnamon swirl & walnut quick bread with crunchy walnut topping

  • averythingcooks on June 16, 2021

    This really is a lovely, loaf style coffee cake. I used pecans in place of walnuts but otherwise stayed on track. My only idea is that next time I might make 3 layers of batter / 2 of filling (as opposed to 2 and 1) to get a better swirl affect but really....this is very good as written and will be made again.

  • ChelseaP on May 22, 2021

    Really delicious loaf cake. Nice cinnamon flavour and crunch with the walnuts.

• Scalloped potatoes

  • averythingcooks on February 03, 2019

    I made these as directed with the Gruyere etc BUT I did add some grated Parmesan and a bit of cheddar ( cheese drawer clean out ) AND a huge handful of chopped ham. We like this style of potato dish in a bowl as our main (i.e. only) course on cold weekend nights and this was a delicious creamy bowl of potatoes and ham. A definite repeat.

  • jay.moe on February 18, 2022

    Boiling the potatoes 8 minutes per recipe instructions was too long. After baking in the oven for an additional 25 to 30 minutes, many of the potatoes disintegrated into the sauce. It turned out like lumpy, soupy mashed potatoes. Next time I will skip precooking the potatoes. That said, my potato soup did have a nice flavor!

• Poached chicken breasts

  • averythingcooks on July 13, 2021

    This method for moist & flavorful poached chicken breasts to use in some upcoming meals worked well. Use the thermometer to ensure they are actually at 165 - she gives an approximate time & mine took maybe 2 more minutes. It is written for 5 boneless skinless breasts but it is easy to scale / down depending on your needs.

• Romaine salad with buttermilk ranch dressing & skillet croutons

  • averythingcooks on February 24, 2021

    I used the recipe for the buttermilk ranch (which appears as a separate recipe on pg 126). I cut the base dairy ingredients by 1/3 but used a little more lemon & garlic and most certainly used more fresh herbs. We found it a bit thick (probably my fault but this is often the case for us) so I did thin it with some milk. This was a great dressing over some romaine with celery & red onion. I plan to use the leftover dressing tonight as a starter for some tzatziki.

• Beef tenderloin with pickled jalapeño sour cream

  • averythingcooks on August 16, 2021

    Sometimes all you need is a quick idea & I'll give credit where its due...adding chopped pickled jalapenos (& a splash of the brine) to my usual lime crema for tacos was a delicious upgrade - T even commented that the creamy stuff was better than usual :) Probably not revolutionary but this book is where I got the idea.

• Sour cream chicken enchiladas

  • kateiscoooking on May 26, 2020

    I sneered a bit when I saw the cream of chicken soup in the recipe. But, otherwise it sounded great. Well, let me tell you, it got really quiet at our dinner table when we dug into these. Major YUM going on. I made my own salsa verde with roasted tomatillos, cilantro, onion, garlic, lime and cumin. And, our enchiladas were actually in burrito sized tortillas because that's what we had. But, I'd not change a thing. In fact, my hubby commented that not even bacon could improve this dish!

  • anya_sf on September 25, 2021

    Not remotely authentic, these took me back to my Midwestern childhood. They were easy to make and super filling - 2 per person was a lot. We skipped the rice as we weren't feeding a crowd. The enchiladas were very mild and soft textured; squeezing lime on top definitely perked up the flavor. We had avocado on ours as well, but it kind of got lost.

• King ranch chicken with Mexican-style jicama salad

  • anya_sf on October 14, 2021

    Half the recipe mostly filled a 9"x9"x3" pan, but I did use the full can of black beans. This was easier to make than other King ranch casseroles I've tried (no layering), but soupier, although it did set somewhat upon cooling. I subbed shredded Mexican cheese blend for the cheeses (with all those cans, why not?). My family liked it a lot. For the jicama salad, I just had 1 lb jicama, but otherwise made half the recipe, but with 1/4 tsp cayenne. This did not win over the jicama hater in the family, who is also spice-averse - the salad still had a kick. I thought the crunch was a nice counterpoint to the soft casserole, but would use less cayenne next time. We also had grilled zucchini on the side and liked that better.

• Meat loaf

  • anya_sf on September 27, 2021

    I included 1/2 cup cooked onion since my family likes that in meat loaf. Ritz crackers made a good substitute for saltines. This is a pretty standard meat loaf except for the addition of shredded cheddar, which honestly we could not detect, other than from the orange fat in the bottom of the pan. My family loves meat loaf and this version was tasty. It took 10 minutes longer to cook through.

• Strawberry shortcake

  • anya_sf on September 27, 2021

    Solid, basic strawberry shortcake assembly, but would be better using a different biscuit recipe (sorry, Joanna). The berries and cream had a good level of sweetness, although there was enough of them for a couple extra shortcakes.

• Mina's lemon bars

  • ChelseaP on June 06, 2021

    Delicious!

• Grilled salmon with Meyer lemons & creamy cucumber salad

  • Kyoon22 on September 26, 2018

    easy, healthy, everyone loved it.

• White cheddar bisque

  • Jenshaw2626 on January 13, 2021

    Beer instead of wine also worked great! Serve with Jojo’s biscuits. A favorite!

• Mushroom, spinach & Swiss cheese quiche

  • qchu204 on March 03, 2022

    I made this for a brunch. It was relatively easy to make which is why I chose it but I’m not sure if I’ll make it again. I used the recipe for the crust which was ok, not terribly flaky or buttery. There was too much cheese in the quiche and it didn’t melt even though the eggs were done. The quiche looked like it was done when I took it out of the oven (it was a little jiggly still in the center) but it turned out to be underdone in the center and the cheese throughout the quiche hadn’t melted. I think there should have been more egg and less cheese and mushrooms.

• Chicken & dumplings

  • KitKatCat on October 12, 2019

    Made half the recipe. Having never had Chicken & dumplings before I thought this was good, and my family who has had it before thought it was very good.

• Roasted cauliflower soup

  • MaureenHanson on October 14, 2021

    I love this recipe and have made it several times. Roasting the cauliflower first makes it so flavorful.

• Chicken pot pie

  • Rachelgallops on January 14, 2021

    This called for so much broth. I halved it and it was still pretty runny! To be fair she does say it’s runny but this would be more of a soup if you follow this exactly. Also there are no herbs or seasonings in this. I prefer some thyme or other flavour. It also barely fit in standard 9x13 Pyrex. I love a chicken pot pie and the crescent roll top is a good shortcut but I’ll pass on this recipe next time and go for one without cream of chicken soup and more flavour.

• Two Peas and Their Pod

  You can’t go wrong with anything by Joanna. Love this book!

  Full review

• Kitchn

  Links to 8 recipes to make from Joanna Gaines' cookbook.

  Full review