My husband made steaks and wanted some creamed spinach, so I decided to try this recipe. It was very good and we will be making it again. I used cheddar cheese since I did not have provolone, and it was quite tasty! It is important to press out as much of the water as you can from the cooked spinach in order for this recipe to be creamier and not too watery.

Reviewed On: Jan. 26, 2012

Great basic recipe. I put the bowl and beaters in the freezer to chill before whipping. I added about 1/4c of "fine" sugar (I just put the regular sugar in my blender to make it fine). We used this as a topping on our strawberry shortcakes.

Reviewed On: Jul. 31, 2011

These muffins were very tasty. The only thing we did different (to suit our taste) was to use butter instead of oil. Instead of water we used milk. We added some butterscotch chips to the batter. And we ground up about a 1/2 cup of pecans and added it to the batter. In the future we plan to also use two packs of butterscotch pudding instead of vanilla/butterscotch. My husband also snuck a whole pecan inside some of the muffins after I poured the batter while I wasn't looking (he loves pecans). VERY TASTY!! (I just ate four of 'em with my cup of coffee.)

Reviewed On: Jul. 25, 2011