My cheese ball I add bits of bacon, and some creamed horseradish as a secret ingredient that surprisingly drives everyone crazy wondering what it is. I like the way this cook decorated her cheeseball, how cute and creative...thanks!

Reviewed On: Oct. 24, 2009

Loved this soup but especially the whiskers!

Reviewed On: Oct. 20, 2009

If you want more of a candied yam where they almost look fried around the edges, then reduce the amount of sugar and butter. Too much sauce drowns the potatoes and they overcook in too much sauce and start falling apart, become liquidy and mushy. So many recipes call for too much liquid, reduce by half and make sure to cook your butter and sugar first for carmelization, then add your potatoes. Make sure there is just enough sauce on the bottom of the potatoes and NOT half way up. Then they become candied.

Reviewed On: Oct. 20, 2009