I hate to rate a recipe I've altered but this is a good base. I added onion, celery, greenbeans,while browning the sausage. Small shell pasta, kidney beans instead of great Northern, 1/2 tsp basil, 1/2 tsp oregano. Everything else stayed the same.

Reviewed On: Nov. 17, 2009

I thought this was good. The type of creamer you use could add to the sweetness of this cocoa as the flavored ones contain sugar. If you use 8 oz. (1 cup) of hot H2O the 1/3 c. is plenty chocolatly for me. I added about 1 tsp. Andes mint chips to mine and it was good and not overpowering. It does not make 24 servings at 1/3 c. each. I have made this for baby shower favors and measured out each favor with 2 servings per bag and ran out 2 times. I now have to reduce the recipe to 10 servings hopeing to get at least 8. I also used good Ghirardelli cocoa and ground chocolate with cocoa for the 2 chocolates. Maybe that's why mine didn't taste watered down. I think processing the dry milk is the way to go. I added marshallows to the top of the cellophane cone bage and tied with a ribbon.

Reviewed On: Oct. 19, 2009

Flavor of this tart is good. I used Bartlett Pears and I think they may be juicier than some other pears so it didn't set up well. Used 2 pears and 2 apples. Wouldn't use any less. Maybe should have upped the cornstarch since I used more fruit. Crust was tasty but at first it doesn't seem like it is coming together. Keep working with it. Does not work well in free form, the juice runs everywhere. So moved it to a tart pan.

Reviewed On: Oct. 11, 2009