I made these for a party & everyone loved them. I used 2 tubes of Toll House Cookie dough: about 1 1/4 tubes for the bottom & the rest dropped in small blobs on top. I also subbed pecans for peanuts due to an allergy. Spray your hands w/Pam, b/c these are very messy to make. Very easy tho, & delicious! I will be making them again for Xmas gifting.

Reviewed On: Dec. 5, 2009

I have been searching for a recipe that will taste like the best "restaurant" pot roasts. This, unfortunately, is not that recipe. However, it was the best pot roast recipe I have tried. I really liked the gravy and the flavor of the meat. I did do a few things differently - I added some red wine & a couple of smashed garlic cloves. I also braised it on the stovetop instead of a pressure cooker. I chopped an onion into the pan, and after 1 1/2 hours added chunks of carrot and potato to cook in the gravy. I would also recommend using low-sodium broth, due to the sodium in the salad dressing packets. Everyone loved it, and it is my new pot roast recipe. Thanks for posting this one!

Reviewed On: Feb. 18, 2009

I was looking for a recipe like this to use up 2 cups of buttermilk. I wanted a simple recipe without too much butter and no need for a mixer. This pie is delicious. Hubby & son (both very picky) enjoyed it. I used a 9" frozen deep dish pie crust, and had just a little extra filling left, so I baked it separately in a small ramekin, and it was delicious, too. I also added an extra egg since I had only lowfat buttermilk, and it set up perfectly. Next time I would take it out of the oven when there is a small center of custard that still "jiggles", as it will firm up while cooling. I am also planning to try it with lemon peel and juice, and once with coconut. The flavor of the custard is wonderful. We preferred it after it had chilled it in the fridge. My first buttermilk pie experience, and I will make it regularly. Thanks for a great recipe!

Reviewed On: Aug. 5, 2007