Lori Herbon Putnam

Candied Bacon
Rating: Unrated
Lori Herbon Putnam's rating

Oh, baby, this was good. Yes, labor intensive, and as other reviewers suggested, increase the thickness of the goo to make a paste vs. a liquid, as we also ran out and had to make more. Also baste and flip maybe every 10-15 minutes, vs. 5, but do keep an eye on. Worth the work. I even had to use normal thin-sliced bacon and it was fantastic. Making it for the second time today! :)

Bourbon Pecan Chicken
Rating: Unrated
Lori Herbon Putnam's rating

This was very tasty! Followed the recipe exactly except butterflied the breast halves as they were too thick. So, had to make another batch of coating. I pressed it firmly onto both sides and it stuck great. Used panko and chopped pecans myself in the food processor for very fine crumbs. The sauce is SO rich and tasty - wish we had some potatoes to soak it up. For leftovers, we'll do just that!

Meatloaf that Doesn't Crumble
Rating: Unrated
Lori Herbon Putnam's rating

While it still fell apart, Hubby said it's the tastiest meatloaf I've ever made, so it's a keeper! Not sure what to do to make the slices more dense/compact so that it's delicious AND sliceable, but maybe I'll scroll through more reviews to see suggestions. Eggs? We'll find out! Thanks for posting this!

Bacon-Wrapped Water Chestnuts II
Rating: Unrated
Lori Herbon Putnam's rating

Great taste, but someone needs to fix the recipe so that you cut the bacon and chestnuts, wrap and skewer, BEFORE saucing. Saucing halfway through cooking is even better if you want the bacon to cook up. I can NOT imagine the mess if you followed this recipe exactly. LOL But hey, it will still taste good, even though you'd be sauced up to your elbows!

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Million Dollar Chicken Casserole
Rating: Unrated
Lori Herbon Putnam's rating

Made it exactly as written. Gooey chicken casseroles are wonderful, but this one was far too rich. We served it over noodles, but still too rich. So, back to the other gooey chicken casseroles we have on file. :)