This was really really good! My husband could not stop eating it! I also bought beef that was already cut up from the grocery store to save some time in the morning. I read quite a few reviews so I would know what to expect and here is what I did. I seasoned the meat very generously with Slap Ya Momma (a cajun seasoning from where I live in Louisiana.) I doubled the bouillion cube and water and I set it on high for about 9 hours (without the peppers)and left for work. When I got home I added a little bit of beef broth to make a little bit more gravy and another tablespoon of cornstarch and a ton more seasoning because it was pretty bland. I continued to let it sit on high until we were ready to eat. When I put the rice cooking that is when I added the peppers, I used green, red and yellow to add color. When the rice was done the peppers were perfect, just the right amount of crunch. Yummy! I will definitely be making this again. Here in Louisiana rice and gravy is a staple at the dinner table, my mother cooked it every night when I was growing up. It was really nice to be able to have something very similar without all the effort and added oils and fats.

Reviewed On: Aug. 13, 2009

Great icing! I really only tasted a dab of it because I don't really care for icing. Everybody else thought it was great though and told me not to change a thing. I used half butter and half shortening. Perfect!

Reviewed On: Mar. 26, 2009

I really didn't care for it and neither did my husband. I made the white cake for cupcakes. I did as other reviewers suggested and used oil instead of shortening and added more sugar and milk. My cupcakes came out way too packy. They were not fluffy at all. It wasn't dry though, which alot of other reviewers mentioned. I gave this recipes 3 stars because they weren't inedible, but I will probably never make this again. I think box mix would've been way better.

Reviewed On: Mar. 26, 2009