I have been looking for a meatball recipe for as long as I've been cooking---at least 25 years! I can't ground pork where I live, so I used 80/20 sirloin. These were by far the best meatballs I have EVER made. I only used 1/4 tsp red pepper flakes and they were still too hot for me---but other than that, they were perfect. I didn't change a thing, except I used Club cracker crumbs instead of bread crumbs. These meatballs were reminiscent of Flora's, an old Italian eatery I frequented as a kid. I've been trying to reproduce that flavor. These are so moist, not dry at all (I mixed everything for about 20 seconds with my hand mixer to keep it from getting dense and tough). I cannot wait to try them on crusty Italian bread with marinara and melted mozzarella!

Reviewed On: Sep. 18, 2010

I made this pie a few weeks ago for my husband and some friends. I followed the recipe exactly, but used fresh pumpkin puree instead. I made a mistake with the streusel layer and over-mixed it, so it looked more like cinnamon-roll filling than of a crumb topping. I dropped it in spoonfuls all over the pie before I baked it. My friend said it was the best pie he'd ever eaten, and he's pretty picky. I made it again, this time getting the streusel right, and my husband said it was good, but not as good as my first attempt. I am going to make it again, and really soften the butter in the streusel, almost to melting, and drop it on top of the pie and draw it through with a knife all over. I also added the spices for the pie again into the topping (to make it a little spicier). Great pie (though I can't eat it)! This will be my standard pumpkin pie recipe from now on.

Reviewed On: Oct. 30, 2008

It has been at least 10 years since I've made a cheesecake, and I was worried about this, but I thought with so many reviews, I couldn't go wrong. The flavor and consistency of the filling was absolutely perfect, perfect, perfect. I made a strawberry reduction with fresh strawberries and sugar to put on top. There seemed to be something wrong with the crust---it was awfully dry. I'm not sure if the 15 graham crackers means 15 sections or 15 whole crackers. It seemed like I either needed to halve the graham crackers or double the butter. That said, it was delicious, and I will keep it in my file and make the small change of doubling the butter in the crust.

Reviewed On: Aug. 31, 2008