wannabe chefette

Who would've thunk? This is ingenious. One of the worst kitchen tasks is husking corn. I put a cob on a plate in the nuker for 3 minutes. I let it set for a few minutes so I could handle. Pulled back the husk and the silks came right off with the husk. There were a couple silkies left at the top but came off really easy. Then I would cut or sometimes break the husk off the other end, butter, salt and eat it. Delicious! Perfection! More nutritious, too, since boiling pulls the nutrients out of the corn and into the water.

Thoroughly enjoyed this salad. Didn't use raisins or almonds, though. Had the white wine vinegar so I used that and I did cut the sugar down to 1/4 cup which I'm glad I did. I've made this a few times and I've also subbed the bacon with ham. That's also very good. I'll be making this salad again and again. Thanks for sharing Nora!

My first time making ham and bean soup! Dang, this was good. I think I'd like more than 3 cups of ham in it, though. I had a 1 lb pack of Great Northern Beans so I used that instead. I soaked them in the fridge for almost 12 hours. I didn't have garlic so I had to pass on that. Also used a 32 oz carton of chicken broth. I just couldn't wait to taste it so I got a good scoop full out at 7 hours and found it to be done. Beans were really good! Thanks for posting jroot! I'm not intimidate anymore!

I surely enjoyed this! I made as per the recipe except I used 6 eggs instead of 4 and I baked for 24 minutes (per another reviewer) and then added a few handfuls of cheese. I saw some reviewers quartered the biscuits but I opted not to this time. I was wondering how they'd come out. They do remind you of dumplings. Thanks for posting your recipe Michael1973! Will be sure to make this again. Update - This is just as good cold as it is warm. Enjoy!

Thought this was really good! I did, however, cut the butter down from 1 C to 1/4 C. I thought 2 sticks of butter was waaaay too much! The topping turned out good and gooey enough. I did not use all of the glaze but enough to pretty much cover the 'cake'. Next time I'll make about 1/2 of the glaze; it's really sweet. I saw where a reviewer said it wasn't as fresh in a couple days. I nuked a piece for 25 seconds on power 4 and it softened, moistened and made the topping more gooeyer than when I first made it. Not much of a yeast fan so this recipe will surely be a go to! Thank you for posting CJ!!

Really easy and very good - tastes like more!! I did cut the butter back to 6 T and cut the sugar down to 3/4 C. Be sure to whisk the flour, sugar, milk mixture really well to get all the lumps gone. I also added about a good tsp of cinnamon to the batter mixture - that was a good thing! Baked it in an 8x8 for 50 minutes. Gonna do this again and again!