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Great recipe - I used Cheezit crackers - the Duos that had cheddar and Parmesan mixed - ohh did they turn out delish! I find the key is to get the crackers as fine as possible. I used two eggs for 6 thin pork chops. I added garlic powder, a little garlic salt and paprika. I did flash fry them in a mix of olive oil and butter and baked them 15 min per side on a baking sheet lined with tin foil and lightly sprayed with cooking spray.

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Baked Bar-be-que Chicken

Reviewed: Jan. 15, 2010

I have used this recipe twice now to bbq my chicken. I either use thighs or thigh/leg sections. The chicken is always moist. I season it a bit more - I a little of the following: garlic salt, mesquite grill, paprika and a little canjun mix. I line my pan with foil to keep the mess down, I turn the chicken once in the first hour. I use masterpiece bbq sauce - its awesome when served!

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Cherry Crunch

Reviewed: Sep. 13, 2009

I have made this twice now. I use a 9 x 13 glass pan. Two cans of pie filling, 1 cup of each of flour, oats, and brown sugar and upped the cinnamon in the topping. The first time I made it I made a pan of 1/2 cherry and 1/2 blue berry. I did add a little almond flavoring to the cherry - I highly recommend that. This time I used apple filling and added some chopped pecans to the topping. Both me and my husband like the cherry best and the blue berry the least. I think the pecans were fine, but will eliminate it in the future. This recipe is super easy and will be a regular item in our house.

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Bacon Popovers

Reviewed: Sep. 13, 2009

Even though I changed it up some, I think this recipe still warrants a 5 star rating - the ease of making these is awesome! I took the advice of adding cheese and using bacon grease. I halved the recipe since I only have a 6 cup muffin pan. Used a little less than a 1/4 cup cheese. Added more salt and still used 3 slices of bacon. I think I will try making these without bacon at some point and just make cheesy ones. Also will try with bacon and sauteed onion or green in the future. I think this is a good base recipe that a person can use and change up the ingredients to their liking. I love the moist fluffiness of these.

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Baked Pork Chops II

Reviewed: Jul. 20, 2009

I think the cook time needs to be watched/trimmed - or you need to be careful not to brown them too long before hand. Not sure where my mistake was, but my thick (1.5"-2") chops ended up dry and I baked them covered with tinfoil being sure to seal it good. I had dry pork chops in 2 inches of liquid after 60 minutes. The sauce was tasty and thickened on top of the chops, will use the sauce again.

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Seared Tuna with Wasabi-Butter Sauce

Reviewed: Mar. 2, 2008

Loved the idea of it, love all the ingredients, but didn't care for the result

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Hollandaise Sauce

Reviewed: Mar. 2, 2008

Very easy and very yummy! Pleasured my porterhouse steak with it and was absolutely fabulous! Thanks for the recipe

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4 users found this review helpful

Pork Chops with Raspberry Sauce

Reviewed: Mar. 2, 2008

Excellent! I did take the advice of others and added a little hot pepper sauce to the sauce and a little butter. My Pork chops were really thick boneless ones about 2 inches thick, so I cooked them a little slower - turned out super juicey. I made the sauce in a separately sauce pan. I will definitely be making this again! Couldn't get enough of the sauce - suggest doubling the sauce at least.

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Awesome Slow Cooker Pot Roast

Reviewed: Jan. 27, 2008

I made this yesterday and took others advise to dredge in flour mixture (flour, pepper, rosemary and garlic salt) - it did make the gravy perfect. I use 1 can cream of mushroom and 1 can cream of celery soup and the packet of onion soup mix and about 2 cups beef stock. I did add some garlic also. I cooked it on high for 3 hours and low for 4 hours and the meat just fell apart, served it with mashed potatoes and corn - was an absolute hit. Had lots of left over gravy though.

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