Really and truly foolproof--my mom and I have made it for years as part of our holiday cookie plates. One trick we use is to put pecan halves on top of the warm fudge (one per square) so that those who don't care for nuts can just pop them off. Once there are nuts mixed in, there's no turning back! If you want straight edges on all your pieces, trim the four sides before cutting your squares. Then, you have a built-in excuse to eat the "scraps"! :-)

Reviewed On: Dec. 21, 2008

This pork is truly amazing! I followed the suggestions of several other reviewers and used sliced onion in place of the soup mix and some additional flavors (couple tbsp of worcestershire with the soy sauce and a sprinkle of rosemary and thyme). If you're making potatoes or noodles with it, the cooking juices make a delicious gravy. Just bring to a boil and whisk in some gravy. I did make this recipe with a pork shoulder roast when I didn't have tenderloin handy and it turned out very good. It was definitely more fatty than the tenderloin, so the au jus made a VERY rich gravy, but it was tasty nonetheless. Overall, a very easy "company" dinner that tastes like it was a lot of work!

Reviewed On: Dec. 21, 2008

This pie is a winner! I make it all the time for dinner guests, church potlucks, etc. About the only variation I do is adding some pumpkin pie spice to the apple mixture for a little more flavor. Do be sure to slice your apples thinly unless you like a lot of crunch. I suggest covering loosely with foil when you turn the heat down to avoid getting the top too dark.

Reviewed On: Dec. 21, 2008