I have never been a fan of Brussels sprouts but I really love this version. I cut the stems off and cut in half then added a medium sized clove of garlic as suggested by other reviewers. Also cut in half to ensure they cooked through. I baked at 400 for 15 minutes then shook and cooked about 5 more minutes. Could have maybe cooked a few minutes longer as the burnt looking pieces were surprisingly the best. I think they would have been better with a little shaved parmesan on top - will try that next time. A great way to prepare these!

Reviewed On: Jan. 12, 2012

This is a great, easy cherry pie recipe. My hubby always loved and begged me to make apple pie. He never thought he would like cherry pie. I made this for an event one year and ever since he got a taste of it he asks for this now - rarely his beloved apple pie. I can't find sour cherries so I use 2 bags of frozen dark sweet cherries. I replace the sugar with Splenda to make it a sugar free recipe and it is still incredible. I add a little more almond extract than the recipe calls for and add in some vanilla and a sprinkle of cinnamon. I am also a lazy baker so I 'cheat' and use the pillsbury pie crusts - they are better than any I can make from scratch.

Reviewed On: Sep. 11, 2011

Absolutely delicious dip recipe and very easy to make (hardest part is baking and peeling the garlic and there's really not much to that). Made exactly as the recipe called and wouldn't change a thing. It was delicious - probably better than what I've had in restaurants. It did take longer than 30 minutes to get "bubbly" - closer to 40 maybe 45 minutes in the oven. Took out and transferred to a crock pot on warm for people to snack on throughout the day at Easter. Very important to remove excess water from the spinach and artichokes before cooking. Will definitely make again.

Reviewed On: Apr. 24, 2011