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Marie's Easy Slow Cooker Pot Roast

Reviewed: Jan. 11, 2008

I used many of the suggestions given here, and threw in some whole yukon gold potatoes midday - smallish ones, about the size of my fist. They were especially delicious!

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I have made this many, many times. I add the coconut at the end and just pulse to mix, pour in the buttered pan, then add another cup of coconut on top. That way there's plenty of coconut throughout the pie (preventing that eggy-ness) and it also gets a boost of flavor from the deeply browned top crust of nicely toasted coconut. I have also recently started using gluten free pancake mix instead of Bisquick with no problems. p.s. BUTTER makes a difference in the pan for browning on the bottom. I use pyrex.

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Lemonade Pie I

Reviewed: Jun. 23, 2006

I've made this twice now, and if you use any fat-free ingredients it won't set up properly - BUT - we've found it is even more delicous frozen! The frozen texture is terrific. Next time I'll add more lemonade (I used Minute Maid) because I love the flavor.

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Roasted Pork Loin

Reviewed: Dec. 30, 2005

yum - even my husband can make this (with a meat thermometer). Though lately my pork has been coming in 2 small loins, so I got some butcher's twine--the small ones cook too fast. HA - here is a p.s. two years later, to the day. We still make this frequently but let the two pieces roast separately - with the meat thermometer in the smaller one. When that one reaches 163 it comes out, rests, and we eat it. The second one is perfect for slicing and reheating the next day.

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