Used this recipe for Easter cupcakes - bread was moist & stayed moist after refrigerating a few. Definitely a keeper. FYI: used dark, non-stick, metal cupcake pans, baked at 325 degrees for 20 minutes. For icing, I mixed 1 stick salted butter with 4oz of cream cheese until creamy. Initially added some of the reserved pineapple juice but didn't notice a difference in flavor, so I added a splash of Almond Extract. Used 3 cups of confectioners (x10) sugar. This was enough to frost 24 cupcakes. This recipe is a keeper! Thanks for sharing.

Reviewed On: Apr. 9, 2012

BEST pecan pie ever! Have already made TWICE! Definitely better tasting than store bought "goo"...lol. I'm not a big fan of pecan pie, but this is a recipe I will make every year now & whenever I need a quick, easy & yummy treat! Thx much for sharing. :)

Reviewed On: Jan. 2, 2012

I pretty much created my own recipe & used the citrus from this one...OMG! Citrus gave my turkey an amazing flavor! It was sooo good & hubby loved it! Will totally use again. Thx for sharing.

Reviewed On: Jan. 2, 2012