Perfect as it is. Hubby HATES brussell sprouts but devoured this when I made it to go along with pork chops, and even asked for seconds!

Reviewed On: Nov. 19, 2009

The 3 grocery stores around me didn't have mini puff cups so I used phylo cups like other reviewers suggested. I piped my cream cheese mixture into the cups, and instead of of topping with fruit, I drizzled a raspberry glaze on it. Puree a 10oz bag of frozen raspberries that has been thawed. Run the puree through a strainer to get all the seeds out. Mix in 2 tbsp white sugar, and 2 tbsp orange liqueur (I used cointreau). I placed the creamcheese cups on a white serving dish and drizzled the red raspberry puree on the entire thing. Leave it in the fridge for an hour or two and let all the smells and flavors come together. I tried it after I first drizzled and it tasted sooo bland. But after an hour it was such a rich, cream cheesy, raspberry-y flavor. Everyone at the party LOVED them, they disappeared in ½ hr. Great recipe idea!

Reviewed On: Nov. 19, 2009

I have made this pot roast several times and I think my favorite is with these changes: Sub 1 can of mushroom soup with cream of celery. Sub the water with guinness or any dark beer. I always cook this on high for at least 6 hours (never low, because it's more tender). I don't bother to trim any fat off of the beef, I just spoon it off the surfact before I serve. No need to brown to meat to "seal in the juices". You're cooking it all day in liquid! It comes out great every time. My family loves it!

Reviewed On: Nov. 19, 2009