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I've made a lot of cakes in my 40 years on this earth. More importantly, I've eaten a lot of cake in the past 40 years and I can say without hesitation that this is the best chocolate cake I have ever had. I used black 9" pans and it only had to cook for 30 mins. AWESOME recipe!

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4 users found this review helpful

Cinnamon Walnuts

Reviewed: May 8, 2011

Delicious! Highly recommended.

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0 users found this review helpful

Satiny Chocolate Glaze

Reviewed: May 8, 2011

Wonderful addition to any cake!

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2 users found this review helpful

Too Much Chocolate Cake

Reviewed: May 8, 2011

This cake is fantastic! I made it for Mom for mother's day. It was very dense and very moist. I used mini chips based on other reviews. I also added the "Satiny Chocolate Glaze" and "Cinnamon Walnuts" (both recipes on this site) to the top of the cake and everyone agreed they were a huge addition to an already amazing cake.

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2 users found this review helpful

Sangria! Sangria!

Reviewed: Dec. 27, 2010

FANTASTIC!

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6 users found this review helpful

Rich Turkey Gravy

Reviewed: Dec. 27, 2010

Excellent gravy made "as is".

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Fra Diavolo Sauce With Pasta

Reviewed: Dec. 26, 2010

The sauce is fantasic "as is". Everyone raved about it. Perfect amount of spice and salt. We made some marinated grilled shrimp skewers, served them on top of linguini and spooned this sauce over the top and it was heaven!!

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5 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Feb. 18, 2010

I added a second package of dry onion soup mix and 8oz of fresh mushrooms. Heaven when served over egg noodles!

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1 user found this review helpful

Pork Tenderloin with Dijon Marsala Sauce

Reviewed: Aug. 7, 2009

Very good flavors. Ours came out very salty tasting and there's no salt in the recipe?? My guess is that the dijon mustard had a lot of salt in it and the butter was salted butter. When you reduce the sauce this flavor really comes out. I would suggest unsalted butter. We would definitely make again.

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New Potatoes with Caper Sauce

Reviewed: Aug. 7, 2009

We didn't enjoy this recipe at all. It was definitely missing something. At a minimum, I would make the salt and pepper mandatory (and a lot of it).

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Roasted New Red Potatoes

Reviewed: May 13, 2009

These are so simple, but soooo good! I did add some crushed garlic for extra flavor and sprinkled with parsely before serving.

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1 user found this review helpful

Banana Sour Cream Bread

Reviewed: May 12, 2009

I halved the recipe and then made it "as is" and it came out perfect. I cooked them in a Pampered Chef mini loaf pan that has (4) 5X2 loaves and it was the ideal size for the halved recipe. Everyone loved it, including the kids. Thanks.

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Slow Cooker Chicken and Dumplings

Reviewed: Mar. 4, 2009

We made these "as is". I guess I'm not a Chicken and Dumplings kind of guy, I wasn't overly impressed. It was OK comfort food, but not worth the fat and calories.

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Chicken and Spinach Alfredo Lasagna

Reviewed: Jan. 25, 2009

Awesome recipe! We made minor changes just to cut some (just a little) of the fat. Used 1 can of lowfat cream of mushroom soup and 1 can of regular. We poached the chicken for about 2 hours and picked/shredded it. We used lowfat ricotta cheese. We used part-skim mozzarella. We also used 1 9oz bag of prewashed baby spinach with stems picked. Really good. Makes a huge amount. Great for large get togethers.

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3 users found this review helpful

Fresh Tomato Salsa

Reviewed: Aug. 29, 2008

Great Salsa. I only used 1 seeded serrano pepper, but could have used 1-2 more. I also added 2 large cloves of garlic. Thanks

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World's Best Pasta Sauce!

Reviewed: Mar. 16, 2008

No need to buy sauce in a jar anymore, this stuff is perfect. We made the sauce "as is" and put it into the crockpot on low for about 5 hours. Thanks!

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3 users found this review helpful

Hot Fudge Ice Cream Bar Dessert

Reviewed: Mar. 16, 2008

Sooooo easy to make and so darn good! We added the chocolate layer before the whipped cream layer, and we drizzled some caramel sauce on top of the peanuts (make sure you use salted cocktail peanuts and not dry roasted). Phenomenal recipe.

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Italian Butter

Reviewed: Mar. 16, 2008

We cut the red and black pepper to 1/4 teaspoon each. We put all of the dry spices in a baggy and crushed them up with our hands. We spooned about a teaspoon of the dry mixture onto a small saucer and just prior to serving, we added fresh minced garlic from a press to the top. When ready to eat, just pour on a high quality extra virgin olive oil. HEAVEN!

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Fabulous Wet Burritos

Reviewed: Feb. 24, 2008

Awesome burritos. I made these "as is" because I was cooking for two people who don't like spicy food. If you do like it spicy, you will need to add some jalepeno's or some hot enchilada sauce, because it's a very mild recipe. Excellent recipe, thanks!!

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Mexican Rice II

Reviewed: Feb. 24, 2008

Very tasty rice. One suggestion: When cooking the rice in oil, cook it by itself until you get it golden brown and puffed. THEN add the cumin and garlic salt. If you add the cumin too early, it darkens the rice and you can't tell when it's done.

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3 users found this review helpful

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