Sweet & Tart! Only had two peaches, so I sliced them (leaving the "skin" on), added more rasp, black, blue & strawberries. Followed Jason's advice and used BROWN sugar for the fruit mix. For the crust, I cut sugar to 3/4 cup and just a hair short of a cup for the milk. I will admit, I was sketchy about the stick o' butter in the pan, but the fret was for nothing. Baked up beautifully and extra tasty!

Thanks!! I was dying to try something different and sweet made with Ricotta! Whipped 'em up this morning - adding in a lil' extra vanilla, a lil' extra sugar, and a splash of Almond Extract. These little gems taste exactly like the carnival Mini-Donuts my kids have been riding my tail for all summer!! Rolled in Cin-Sugar, due to lack of 10X.

I'm kinda torn about reviewing this one. You know, it has it's pro's (ease, lower fat, etc), but the cons? Some spots were dry, it was on the blander side... So, I'll give it a three. I did follow the suggestions of nixin' the foil and using potatoes instead. Stuffed the cavity with garlic and onion. Rubbed a bit of olive oil on the bird. Used Penzey's Poultry Season, instead of Paprika (not a big fan), and poured about a cup of chicken broth into the bottom of the crock with potatoes. If I'm havin' a extra busy day, I MAY try this one again (only jazz it up more) - but odds are, I'll skip it and try something else.

TAMMERSANN called it: "A Sweet Cornbread." And, waaaaaaay too greasy - in fact, Hurt Your Tummy greasy! Won't do this one again.

Kristin O, I'm with ya... The childhood memory of this was better. Thankfully, I halved this - added in garlic, Penzey's Black & Red, and some mixed frozen veggies. Served over mashed potatoes with biscuits on the side. The kids tried a bite, then picked around it to get the plain potatoes. Ended up in the trash.

If you haven't read JustMe's advice for this recipe - go do that right now. I wish I had before making it... This turned out really tasty, but looked wretched and didn't hold up well at all. When sitting at room temp, it would become a melty, greasy mess. Upon refrigeration, it would look all curdled. I'm definitely gonna try again, but strictly follow JustMe's tips.

Took the basic idea and ran with it, according to what I had on hand... 1 lb ground beef / 1 egg / 1 - 7 oz can Salsa Mexicana / 2 tbs Penzey's Taco Seasoning / handful of RITZ Crackers / handful of "Taco Blend" Cheese / A pour of mild enchilada sauce. Mixed all together, shaped and poured more enchilada sauce on top. Baked at 350 for just under an hour, and topped each serving with even more enchilada sauce.

These are amazing! I chose the hottest day of the year to make ribs, and I wasn't about to die outside grilling, so I just baked them. Heeded the warnings about them being "Too Vinegar'y" and only filled the 1/3 measuring cup about halfway with the Red Wine Vinegar. In the water / vinegar mix, I added 2 bay leaves and garlic powder. (Baked just short of 2 hours, uncovering after an hour and basted a couple times). For the sauce, I also cut the white vinegar to about 1/3 cup, used SPICY BROWN mustard, and instead of hot pepper sauce, I used a pinch of Penzey's Hot Cajun season, then added 2 tbs honey. Baked for about 45 minutes more, basting a couple of times with sauce (and added a bit of Famous Dave's Rich & Sassy, as well). WILL MAKE AGAIN!!!

Although this was the best roast I've ever made, I am just reluctant to give ANY roast a five star rating... Alright: Here's what I did differently. Rubbed the roast with Penzey's Chicago Steak Season / Penzey's Sunny Spain and Cayenne Pepper. Seared in olive oil. Soups: Healthy Choice from Campbells (Low Sodium & Fat) and Lipton's Golden Onion. Russet potatoes and baby carrots. Worcestershire. Minced Garlic. And, made sure to flip the roast in the crock a couple of times, to prevent the part that wasn't submerged from drying out, as we're all accustomed to in this house. Seriously surprised that I didn't mess this one up. And, that means if The Queen Of Dry, Awful Roasts didn't screw it up - You Won't.

For me, this could've used more of a kick - jalapeños would've been a welcomed addition. Used Penzey's Chicken Taco Seasoning instead of individual spices. Drained tomatoes. Added a bit more cilantro. Poured in a couple shots of La Victoria's Cilantro Salsa (medium). Let sit a full day and served warm, with Scoops! Chips.

I foolishly halved this. You'll need to make the whole batch, because it's gonna go quickly (Mine didn't even last an hour!!). Cut the sugar to 3/4 cup (still pretty sweet). Froze it in a bundt pan, due to lack of freezer bags. (Had to warm it for a minute or two in the oven to get it to drop out of the pan!) Also, used Ginger Ale, and then floated fresh halved strawberries on top. This will be made again and again!!!

Good call, SwanInWA. The peaches (I just used fresh peaches that I diced) were an excellent choice, instead of nectarines. My only complaint: I should have made a lot more...

This is alright - nothing to jump up and down about. It desperately needs cinnamon (I also added nutmeg). If you're aiming to top your pancakes as I was this morning (To my dismay, found I was out of corn syrup -AND- evaporated milk!), keep looking...

This actually surprised me. Not the prettiest dish I've ever seen, but it's chock full of flavor. My changes: Cream of Chicken 'N' Mushroom soup. (left out the additional 'shrooms). 1/2 cup of Half & Half. In place of sherry, I just splashed in some Mexican Vanilla (about 2 tsp worth). Instead of terragon, I used Penzey's Pasta Sprinkle. And, a bit more cilantro. Easy and delish!

ABERSOWL, You're right on the money. "Meh" was the general consensus around here. I did cut the cilantro... I Mean, I LOVE cilantro, but TWO CUPS? That's outrageous.

The only word I can think of is: NUM! I didn't use turbinado sugar (AKA: Sugar in the Raw), just standard granulated. Upped the berries to 1.5 cups, pureed. For the icing, I left out the zest and almonds. Perfect! Not too tart / not too sweet. *Made into 24 full size cupcakes. 18 minutes at 350. Will definitely make again, but will try with the suggested sugar.

For Father's Day, I wanted to make the DH a knock out breakfast. This delivered. (Well, not with the kids.. But, we nearly took down the entire pan!) I used torn up Vienna bread (13 slices), and followed the common modifications (3/4 cup brown sugar / 1 tbs corn syrup / 4 eggs / cinnamon) Also, used Triple Sec instead of Grand Marnier. Keep in mind nay-sayer's, this isn't "FRENCH TOAST" per se. It's going to have a different texture. But it's just phenomenal. Actually, the word he used was "Fantastic" (A rarity from his mouth). Served with bacon and fresh strawberries.

I did have to make a few changes, due to what I had on hand - like: No shallots - just used onion. Out of red wine vinegar, so just used 1 tbs white vinegar, and 1 tbs red wine. Added an extra splash of lime juice. I thought cilantro would make a better addition over oregano. Cut the tequila to 1 tbs. Even with the extra splash of lime, I was hoping for a more limey flavor. (Also, sprinkled a bit of cayenne over my portion.) Don't get me wrong, it was good - but could be made a lot better...

Wow!!! This is the first berry type pie I have ever attempted. And, how good is it? AMAZINGLY good. And, better yet? Amazingly easy! I used all fresh strawberries, blueberries, blackberries and raspberries. Added a bit more sugar (just under 3/4 cup) and a fourth tbs (1/4 cup) of cornstarch. Did the lil' sugar/cornstarch on the bottom crust trick - works beauty! (Also, for aesthetics, brushed the crust and fluted edges with one beaten egg) Will definitely make this again!!

Argh! I had such high hopes for these, but they were just "Meh". Made as written, and also made some with marshmallows (for the kids, who also weren't too impressed).