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    6 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    35 Reviews |  By Mr-Mom

    So I grew up in Cincinnati. 18 years of Cincy Chili, Ribs, Ice Cream, and, of course, LaRosa's Pizza, whose sauce is flavorful and SWEET. Now that I've been away, I find you can't get any pizza remotely close ANYwhere else. Now this is no copycat recipe, but it captures the spirit of Buddy L's pizza sauce. It complements vegetable toppings as well as meats... My wife and I have not ordered pizza out since this sauce was concocted... I HIGHLY recommend using caetb's pizza dough with this sauce. (Recipe #38512 - the one with the wine...) I put the ingredients in the bread machine and it turns out great every time. I cook the finished pizza between 400 and 425 degrees fahrenheit for 9-12 minutes on a normal cookie sheet, or 11-15 minutes on an "air cookie sheet." (My wife and I prefer the normal cookie sheet, so the crust cooks and the cheese doesn't burn...) I'd love to hear feedback from others, especially misplaced Cincinnati Folks - let me know your thoughts! Mike's Notes: Since I concocted and posted this recipe, I have been back to Cincinnati... Needless to say, when I had the "real thing," I was mildly disappointed! Doh! I'm thinking about decreasing the "sweet" contents by 1/2 tbsp each on the honey and brown sugar - it IS awfully sweet! Okay - enough already - enjoy!

    Recipe #113153

    14 Reviews |  By Mr-Mom

    You know that chocolate syrup they squirt in the cup at the local coffee shop when you order a mocha? Then when you try to make one at home, the chocolate syrup from a brown squeeze bottle just doesn't cut it? WELL - this is your lucky day...You just found the closest thing to *bucks mocha syrup you can make - at a FRACTION of the cost of using their mocha powder. I know it sounds simple, but it took about 3 months to get it as spot on as possible. Be it known that I used Hershey's Cocoa and Dutch cocoa when making this...(I own no stock...) I usually add a cup of Torani's Vanilla Syrup to this recipe - OR a cup of liquid French Vanilla Coffee Creamer - because I like Vanilla Mochas, and that does the trick for me.

    Recipe #112925

    10 Reviews |  By Mr-Mom

    I ate the most incredible macaroni and cheese with ham that my wife brought home from some fancy restaurant in town known for their Mac n Cheese. (It was packaged in aluminum foil which was formed to look like a swan - I don't even WANT to know how much she paid for this dish!) ANYway - Since Kraft doesn't make this in a box, I thought I'd try out my hand (and whisk) at making it from scratch. Below is the result of many trials (and a few errors...) on my journey to Mac 'n Cheese perfection. I hope you enjoy this as much as my family. There are some recommendations at the bottom regarding different substitutions... I'd appreciate any feedback!

    Recipe #109819

    20 Reviews |  By Mr-Mom

    This is the best apple pie I have EVER had. This is one of those pies where everything just blends together on the palate beautifully and makes your mouth want more. I was not an apple pie fan until I tasted this! It is better than ANY bakery, restaurant, or grocery store bought (duh) apple pie I've tried. OH - and by the way, it is worth the effort to roll out the dough...Mmm, Mmm! You can use this light, flaky dough with TONS of other fruit pies.

    Recipe #107608

    No flavorings necessary! Be sure to get some fresh, ultra-ripe raspberries, and you are 6 weeks away from the most amazing after-dinner treat. Don't let the 6 week factor get you down - it takes time for the fruit to infuse naturally. With a wonderful aroma and a warm feel going down, you'll be upset you didn't make more when Raspberries were in season! Please drink responsibly. :) Let me know what you think!

    Recipe #107154

    17 Reviews |  By Mr-Mom

    This makes a hearty, full flavored, wonderfully textured 1 1/2 lb. Dark Rye Bread. I had a hard time finding a Rye Bread recipe dark enough, so I combined 5 or 6 different ideas from lots of recipes to get my desired "strength" of Rye. There are a TON of ingredients, I know...but it's worth the effort. Enjoy!

    Recipe #107101


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