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This is absolutely excellent...I did make changes...I used 18 eggs, more cheese and more half and half...I put it all in a 12x17x2.5 inch deep pan...more veggies too...Perfect...I froze one to see how it will reheat after being frozen.

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Sugar Cookie Icing

Reviewed: Apr. 11, 2009

I do cookie bouquets and this is a great icing that holds up well on the cookies. I always get lots of compliments on the flavor. I do add a bit of vanilla extract along with the almond extract. If you are doing decorating and are doing another color or outlining the cookie, you MUST let the first layer dry completely before doing the additional decorating. If not, the outline or other colors will simply "melt" into the first.

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Apple Pumpkin Muffins

Reviewed: Jan. 12, 2009

These were great. I topped them with turbinado sugar and they were beautiful to look at and moist and delicious..

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Blueberry Cream Muffins

Reviewed: Jan. 12, 2009

These were super fluffy and pretty just like the bakery's. They were great with a powdered sugar and lemon zest drizzle. I fed 50 people at a church breakfast function and everyone raved and asked for the recipe. You cannot go wrong with this one.

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Lemon Cranberry Muffins

Reviewed: Jan. 12, 2009

These were good. However, I changed the recipe from Lemon Cranberry to Orange Cranberry. I substituted orange zest for the lemon extract. I also decreased the milk to 3/4 cup and replaced the 1/4 cup with orange juice concentrate. This is a PERFECT combination of flavors...Also, I used Craisins, since i didn't have canned cranberries.

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Tres Leches Cake

Reviewed: Nov. 3, 2008

This recipe is perfect. It is very similar to Emeril's recipe and it is failproof. Followed to a T. Great results. Don't bother with the others on this website..The "Tres Leches(milk cake) is not accurate and the amounts of liquid are off. I've been making this cake professionally for 3 years. Use this recipe!

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Best White Icing Ever

Reviewed: Feb. 23, 2008

This is a very good icing. I've used it for every decorator cake I've done. Use half and half instead of water. The consistency is much better. Also, I use lemon or almond extract in place of the vanilla. Good for flowers and other fancy touches. Just add more powdered sugar so that the flowers will hold up better.

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World's Best Lasagna

Reviewed: Feb. 23, 2008

I made this for good friends at church and for my family. It really was the best I've had. Our friends loved it too. Also, I doubled the sauce and froze half of it to make another time.

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Whipped Cream Filling

Reviewed: Nov. 3, 2007

This held up perfectly. I put it on top of a Tres Leches Cake and it was absolutely beautiful and stayed that way. Tasted great too!! Thanks.

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Chicken Florentine Casserole

Reviewed: Jul. 11, 2007

I'm sorry, but this was gloppy. It had a bad "mouth feel"...too greasy. Also, too much Italian seasoning. I used fresh spinach.

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Simple Country Ribs

Reviewed: Jun. 15, 2007

Yummy...I used one bottle of Sweet Baby Rays BBQ sauce (original), 1 can of plain ol' beer, and covered with water. Other than that, I followed instructions. Easy and foolproof!!

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Baked Slow Cooker Chicken

Reviewed: Mar. 9, 2007

Okay you all! I got this perfected!!I tried this recipe a couple of times when I was in a hurry and found the chicken just average..I wanted CRISPY crust. The secret? Brown the chicken first in cooking oil AND THEN put it in the slow cooker...Oh my God. To die for.

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Amazing Pork Tenderloin in the Slow Cooker

Reviewed: Feb. 26, 2007

This was just plain bad! After reading reviews, I cut the soy sauce to 1 TBSP. I used a Spanish red wine. My husband says I'm a salt-a-holic, so I do like salty food, but I had to throw this out...I tried putting a can of cream of mush soup, more water, etc. but could not stomach it. Yuck. Sorry.

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