I didn't change a thing! So quick, so easy, so cheap and SO GOOD!!

Reviewed On: Aug. 28, 2011

I give this five stars because of the ease of the recipe. I made two batches of homemade popcorn using 1/2 cup kernels each time and that made right about 7 quarts popped corn more or less. It was the perfect amount of popcorn for the amount of sugar mixture called for. I poured the mixture over the popcorn in a paper bag then stirred with a wooden spoon and shook. I poured the popcorn equally into three greased 13x9 pans and it cooked beautifully. The clean up was a breeze too! Still crunchy the day after! The next time I make this the only change I make will be to cut the vanilla in half or leave out all together, especially if omitting the peanuts! Fabulous recipe!

Reviewed On: Jun. 4, 2010

This cake was so good! I used whole frozen strawberries which I thawed, quartered some, mashed some, and added a bit of sugar to draw out the excess water. I poured off about a 1/2 cup of the liquid, stirred in the jello and used only about 1/2 the marshmallows because I didn't think it would all fit into my bundt pan. I greased the pan heavily and used a drip pan to catch the drips which inevitably happened with so full a pan. The baking time was longer since I used a bundt pan (about 1 hour and 10 minutes at 350°) so I placed a sheet of foil over the top towards the end of the baking time to prevent over-browning. Once turned over it went straight into the fridge to set. It turned out beautifully and held together just like a picture when served! FABULOUS!!!

Reviewed On: May 17, 2010