HOLY DOODLES! I have to say--I am not a meat eater by choice, I seldom "enjoy" the taste of meat, I eat it only for the health benefits. Last night I consumed roast because IT WAS ABSOLUTELY DELICIOUS, flavorful and moist! 100% the best meat dish I have ever prepared! Used a hip roast, approximately 3 pounds. It was frozen so left it in the fridge overnight and prepared it late the next morning. Floured/peppered it, quickly seared it on all sides, then dropped it into the slowcooker. Combined one can of mushroom soup, one onion soup packet. To that added a generous pinch of red pepper flakes, fresh ground pepper, some italian seasoning and two cloves of garlic and half a can of water. Spooned the soup mixture over roast. At noon it was turned on LOW. Off to town, returning at six o'clock. Wow, the house smelled amazing. Quartered some small potatoes (peels on) and half an onion, threw that into the 'gravy' alongside the roast, with a big handful of baby carrots. Turned the slowcooker to HIGH. Meanwhile prepared some yorkshire puddings. At seven o'clock (one hour for the veggies to cook) I served up a delectable, economical, too simple to be believable dinner that I would be proud to serve to company. My husband RAVED about it, said it was awesome. He asked for roast beef sandwiches for lunch, I can't wait for them either! My freezer will always have an extra roast in it just for this recipe. Thank you, thank you, thank you for sharing this great idea!!

Reviewed On: Nov. 22, 2009

These were just alright, in my opinion. I fear that cumin caused the downfall of these burgers. I have this spice in my spice rack but seldom use it because I don't care for the smell...but decided to give it a try. Initially I thought they smelled yummy but the taste was a whole different matter. I think the combination of the cumin taste and the slightly chalky texture from the black beans was a real problem. We ate them, they weren't terrible...but I did have to load mine with relish, ketchup and mustard to hide the cumin taste. I added 1/4 can of drained niblet corn and used a red pepper instead of green. These looked really pretty! I also used a HUGE amount of freshly ground black pepper and several generous dashes of extra hot red pepper sauce. I like the idea of making my own veggie burgers and will keep looking for the perfect recipe. This one has potential though, I might try to tweak it to our tastes.

Reviewed On: Oct. 25, 2009

Used 8 x 11 glass baking dish. Used white cake mix. Used 1 Tbsp. Watkins Pumpkin Pie Spice AND a generous dash of Watkins cinnamon. To get a uniformly lightly browned topping I had to bake about 50 minutes. Now for the taste-test verdict: holy toothache, Batman! This cake is seriously sweet. And I have a sweet tooth famous in these parts--I love cakes and candy, the sweeter the better. The 'crust' and the 'topping' were both too sugary for my liking. I did appreciate the pumpkin pie-like filling though, it wasn't overly sweet and had just enough spice ...yummy. I sampled this straight from the oven and I will give it another taste today now that it's been in the refrigerator, maybe that is why I thought it too sweet? I don't know if I'd try *this* recipe again...but the idea is cool so I will try another variation. My very picky, very anti-sweets husband said it was an amazing dessert...go figure!

Reviewed On: Oct. 11, 2009