I had only home-frozen strawberries, so I processed them in batches with the sugar. I added 1 pkg strawberry gelatin, dissolving it in 1 cup boiling water and allowing it to cool while processing the berries. Since the berries were frozen, it reduced the overall freezing time, and the gelatin gave it a smooth texture that was easily scooped even after a few days in the freezer. Delicious!

We raise our own pheasants, so I look often, usually in vain, for good recipes. This was quite the winner. The sauce, as well as the slow cooking, took away any toughness or gamy taste. I only had button mushrooms, but the result was still wonderful. Wow! Here is our own "pheasant under glass," if you count the lid of the slow cooker. I think this would work well with nearly any game bird.

I made these for a friend who cannot tolerate gluten, but I'll keep making them for everyone. They are so easy and very tasty! I substituted milk chocolate chips for the semisweet chips, pressing the large milk chocolate chips on the top and center of the cookies to prevent them from melting off the cookies, after finding that those I mixed into the batter sometimes separated from the cookie while baking. How nice to find a recipe that didn't force me to buy expensive, hard-to-find ingredients!

With only three ingredients, these looked too good to be true. I used real bacon, cooked in the microwave just until done and pliable. I added another minute or two to the oven cooking time. The only suggestion I have is to list the serving size as more than only one - just try to eat only one of these!! Only three of us inhaled all 18 rather quickly.

If you're a Northerner like me, you may be squeamish about trying greens. After tasting some remarkable collards at a soul food restaurant in Charlotte, I have looked for something similar and even grew collards in hopes that I could recreate that recipe. This is it! Even my son, who strongly dislikes greens agreed to try these and enjoyed them. Looks like I'll keep a collard patch every year now.

This received rave reviews from everyone at our potluck. I used the suggested microwave method and was not disappointed. This was very easy, fast, and quite delicious. My husband got barely a taste at the potluck, so I made it again the next night, and my family gave it high marks, too. This is a keeper.

Using the suggested fresh garlic, and 1-1/2 c broth with 1/2 c tomato sauce, and cooking in the rice cooker yielded a Mexican rice my son loved! I used some taco seasoning, too. I did not brown the rice first, so I could omit the oil as well. The rice cooked up to just the right tenderness.

Finding a 6-lb can of crushed tomatillos at a ridiculous price gave me the incentive to try this for canning. I changed the amounts more or less proportionately, used 4 medium seeded jalapenos instead of serrano, omitted the oregano, and used white vinegar instead of water (2 cups for the whole batch). I substituted canning salt for the regular salt. Though I was loathe to do it, I had to add sugar to balance the tartness, but it was fabulous. I'd recommend waiting until you've blended the salsa before tweaking the seasonings. I didn't feel it needed the chicken broth, so I didn't add it. Even my son, who loves salsa, but hates "chunks" likes this.

I'm not sure what more I can add to the reviews, but this was wonderful. I baked it in a 9 x 13 pan, placed 2 cups of frozen blackberries in the bottom of the pan and spooned the batter evenly over the top. I sprinkled just a smidgen of cinnamon-sugar mixture over the top before baking, too. My husband's office sent the empty pan back, asking for more.

This recipe seemed worth trying for a gluten-intolerant friend, but I'll make this again for my own family. If I really thought about the beans, I guess I could taste them slightly, but no one else guessed it was gluten-free or had garbanzo beans in it. How nice to have something to offer my friend that didn't require a search all over town for special ingredients!

Though I substituted buttermilk for the cream and added a little too much, making the dough too moist, these were still a hit. I also substituted grated orange peel for the lemon, but the scones didn't suffer for it. I'm glad to have my own strawberry plants; no doubt I'll make these with every crop!