This is absolutely my new pie crust. I have been using the Betty Crocker pie crust recipe for 20 years and have always felt that it was lacking. This was amazing. I really felt like I was making pastry...it was so flakey but also had a substantial texture and a bit of sweetness. Follow the recipe exactly and you will get a 10 inch double pie crust with some left over for decorations/cut-out leaves ect. You could also make 3 9 inch pie crusts with this with none left over. I always like to have extra so I can really beautify my pie without stressing about materials.

Reviewed On: Nov. 28, 2009

This was hands-down the best dressing that I have ever made. My husband said to give it a million stars. The thing that shocked us the most was that it was really crunchy...just how we like it. The parts that were up against the slow cooker browned. If you didn't want this effect you could certainly use more broth. Really, I just eye-balled everything...I used 2 bags of Pepperidge Farm stuffing mix (in the bags) one corn bread and one wheat. The full amount of onions and celery called for, along with all of the exact amounts of spices/egg ect. that the recipe called for. Then I added one "tube" of Jimmy Dean sausage (which I sauted with the onions and celery before adding to the slow cooker). One cup of dried cranberries (I will also try some apple chuncks in the future) and 32 ounces of chicken stalk. I will never make another dressing!

Reviewed On: Nov. 28, 2009

My hubbie LOVED these but "French Dip" is his favorite sandwich so I veto-ed his 5 stars and demoted the recipe to 4. Don't get me wrong, we'll make it again, it just takes more than a little beer and some beef to get 5 stars out of me. Overall it was simple and tasty.

Reviewed On: Nov. 18, 2009