Misty Putnam Exley

Easy Tuna Noodle Casserole
Rating: Unrated
Misty Putnam Exley's rating

I had a huge craving for a traditional tuna casserole. This worked perfectly. If I make it again I will definitely add lots more cheese to the sauce and use half & half instead of milk. It could stand to be a lot creamier.

Haystacks II
Rating: Unrated
Misty Putnam Exley's rating

Super easy to make and would be a great recipe to make with kids since there is so many variations you can do. I used chopped walnuts on just the top of a few. I also suggest less noodles to start and add as needed

Bacon, Brussels Sprouts, and Mushroom Linguine
Rating: Unrated
Misty Putnam Exley's rating

I thought this would be a light dish but possibly a bit bland. It wasn’t. The bacon grease you leave adds a ton of flavor. For 2 of us I only needed about half the pasta. I added garlic and used some shaved Parmesan as well. It was delicious.

Panna Cotta
Rating: Unrated
Misty Putnam Exley's rating

I didn’t even know what this was but wanted to make something for a Italian potluck dinner I was going to. I took it a step further and tilted the cups in a muffin tin, filled half with strawberry jello and allowed that to set for about 2 hours then poured the panna cotta into the glass. It looked beautiful. I also added a dash more of vanilla and a tablespoon of honey to it for more flavor!

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Chicken Wild Rice Soup I
Rating: Unrated
Misty Putnam Exley's rating

Wow!! Sooooo much flavor! This really hit the spot. I won’t call it easy as it does take a while to prep if you’re starting from scratch for stovetop version (rice & chicken) and you have to be very mindful before the ‘simmer’ step. Once it’s going though, it’s just a couple stirs. I will definitely leave out the almonds next time. They do nothing for the flavor and it adds a odd texture, I kept thinking I hadn’t cooked the rice all the way. I will also chop the mushrooms more than a slice. It made it more of a stew than soup. I will have it again very soon with some preferred changes

Bourbon Bacon Pulled Pork
Rating: Unrated
Misty Putnam Exley's rating

What a waste of Makers Mark. There is nothing special about this pulled pork recipe. We used it for tacos. I added cilantro and onion as a topping and those had more flavor than the meat.

Potato Crunchy Tenders
Rating: Unrated
Misty Putnam Exley's rating

It was only ok. Nothing special about it that would have required a recipe

Creamy Frosting
Rating: Unrated
Misty Putnam Exley's rating

I’m not a baker. But can usually fake my way through with a good recipe. Not the case here. It looks like I made a batch of sand. Tastes like sweetened condensed milk. Definitely not for me. This isn’t a dessert topping. The consistency is awful and there is no fluff to it. This is more of a loose pudding.

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Triple-Dipped Fried Chicken
Rating: Unrated
Misty Putnam Exley's rating

It was ok. I liked the amount of crisps left on the chicken but nothing overly special about the taste if you follow the recipe exactly. I will use the triple batter technique but add lots of my own spice and flair to the batter

Pumpkin Pie French Toast
Rating: Unrated
Misty Putnam Exley's rating

I found the mixture so thick it was hard to get a clean sear on the toast. I tried it several times in different pans and heat levels. I just couldn’t get on board with this. My family says the taste is “fine”. Fine is not a compliment to me when cooking

Loaded Bacon, Cheddar, and Ranch Potatoes
Rating: Unrated
Misty Putnam Exley's rating

These are just potatoes that are good you keep going back for. Addictive.

Rotisserie Chicken and Stuffing Casserole
Rating: Unrated
Misty Putnam Exley's rating

It’s a great dish for a busy night. Easy prep and you don’t have to babysit it. I will say, when prepared according to this recipe it is very bland. I added lots of seasoning to the chicken and soup mix. Added minced garlic with the onions and celery. Added shallots and saw another reviewer that added Worcestershire? and I wish I had done that. Next time I will do another half box of stuffing as well

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