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This was excellent stuffing. I made french bread the day before, cut it up and stored it in the oven, cubed it and followed the directions in the recipe, minus the egg. I was leary of the liquid amount so I started with half and added as it cooked. I think I probably used the full amount. I had to take some stuffing out and put it in a bowl then put it back in to shuffle it around while it cooked so it was cooked evenly. I got many compliments on it at Thanksgiving. It's a much easier way to cook stuffing. There are even crispy crusty spots on the sides and bottom if you cook it long enough.

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Garlic Mashed Potatoes Secret Recipe

Reviewed: Oct. 2, 2011

SO GOOD!!! I am a smashed potato snob, and these are one of my favorite recipes to date. I didn't have any romano (which I will get and try next time!) so I added a couple oz of milk, and followed the rest of the recipe to the "T." Add a dash of pepper and you won't have any leftovers! Thanks for sharing AUSTAD!

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Grandma's Gingersnap Cookies

Reviewed: Apr. 8, 2011

These were absolutely wonderful, crispy on the outside, chewy on the inside. I did need to flatten my cookies out on the cookie sheet to get them to bake correctly. I made them with no other alterations, awesome!

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Toasted Garlic Bread

Reviewed: Nov. 27, 2010

Excellent! I added a 1/2 tsp of paprika also, this is the only garlic bread recipe I make! Try using the French Bread recipe by Jenn Hall from this site for the bread. LOVE it!

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French Bread

Reviewed: Oct. 25, 2010

This is *the* best bread recipe I have tried on allrecipes so far. I make it once a week! Throw 2 ice cubes in at the beginning and again toward the end of baking for a wonderful crunchy crust. Thanks to the person that suggested that, it really makes a difference!

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Rhubarb Cake I

Reviewed: Jul. 7, 2009

My husband would eat this daily if I made it. Very moist, perfect blend of tastes. I would have rated 5 stars but I did add 3 1/2 cups of rhubarb. That makes it 5 stars in my book!

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