Great recipe! I made a batch for today's Indy Colts opener and am having trouble leaving it alone until my buddies arrive for the game. I added some chopped onions and black olives. I also used the HOT Pace salsa. Makes the beer that much better! GO COLTS!!

This meatloaf recipe is el-yummo! I pretty much follow this recipe everytime I throw one of my masterpieces together(hey, it's artwork to me:)). I add a little of this or that depending on my mood or who's eating (garlic, soy sauce, cayenne ppr, horseradish, whatever). I add an extra egg for holding power too. Hint: I love next day meatloaf sandwiches! I fry a slice in olive oil till it's a browned and crunchy. Great recipe! Thank you!

Great twist to an old favorite! I loved this. I made a double batch and it keeps well overnight for a next day sandwich too. Thank you :)

Magnifico! I added a bit more butter and a tad more pepper, but these were great! No muss & fuss dressing your baked potato at the table when you're ready to eat! I rubbed olive oil on my potatoes before baking too. I love the skin and this gives it a flavorful crispiness. Yum!

Outstanding! I used ONE POUND of SB, 2 t vanilla and 1/2 cup conf. suger. Cut all of the SB up into small chunks and then took out 1/3. Cooked the 2/3 SB w/suger then smooshed them with my hand masher. Then added vanilla and other 1/3 SB at the end. I lowered the heat a little a cooked another 5 minutes. Added a couple of drops of red food coloring too! I poured them over my homemade British Style Scones that I found on another recipe here. They were fantastic!

I've never had an actual English scone, but these turned out great for me! I made them plain to serve underneath a homemade strawberry topping! I did add 1/8 teaspoon ea. of vanilla and cinnamon, for my own touch. I cut them about 3" diameter and smooshed a slight bowl in the middle to hold some of the strawberries. Pretty danged good :)

Great recipe! Less is more with this basic favorite. My little tweak is that I leave about 50% of the skins on. Warming the milk and butter before mashing is key, I think. Putting the drained potatoes back in the hot pan for evaporating the remaining water is a great idea too! Thanks for the hint! :)

This is your basic, quickie GBC. Always good. Makes me think of my mom. Thanks.

For an oven broiled steak these turned out great! I admit I made a change or two. I am on house arrest/detention so I couldn't go outside and use the grill(get a DWI & you'll know the feeling!)like I normally would. I used two bone-in ribeyes, cut about an 1 1/2" thick. Mine were also thawed. I marinated them in the "soup" for about an hour. I went a little lighter on the tenderizer and a little more with the garlic powder. I threw them in my olive oiled 12" cast iron skillet under the pre-heated broiler for about 9 minutes on each side (remember mine are 1 1/2") and they came out pink and juicy with a great flavor! We enjoyed our steaks with some steamed broccoli, mashed potatoes and an alcohol free beverage, watching the latest episode of COPS! A bit of added advice: If you're gonna cruise, stay away from the booze!

I've tried several Chicken Fried Steak recipes and this is a good one! Don't forget to double dip in your eggs and flour. I added some garlic powder and a pinch of cayenne pepper to the flour for a little pow. Mashed potatos and gravy are a must with this (and corn for us). Tonight I used a can of cream of mushroom soup for my quickie gravy. Cooked in one of my trusty cast iron skillets made this a lip smacker with no leftovers. Thank you!

Burp! This was great! I cooked a 2 pounder and used onions and potatoes only. I cooked it covered @ 275 for 3 hours. Great gravy! I am eating the leftovers right now in a burrito with a little parmesan cheese. The day after meat is just as tasty if not better than last nights! Thank you!

I ATE THE WHOLE CAKE MYSELF!!!! Just kidding, but I thought about it! I added a bit o cinnamon in the mix like another poster and sprinkled a light layer of coconut on the "bottom/top" with the pineapple rings. I used my trusty 12 inch GRIZWOLD iron skillet. (I love cooking with cast iron, especially cakes and breads, try it too for the BEST cornbread) This recipe is right on! The best Pineapple Upside-Down Cake ever! Now at all of our family get togethers, I'm the go to guy for the "secret recipe" P/A upside dwn cake! Thank you. I'll add a pic of our next one. Cya, m