Update: MY FIL loved the first piece but said the second was too much. This makes a VERY rich pie. In addition to the pie crust, there is a layer of sugar and peanut butter, then a layer of vanilla pudding, then merginue, then more peanut butter and sugar on top. VERY GOOD but VERY RICH! Not sure I would make again unless someone requests. Probably best saved for a holiday pie. (: Thanks for the post! Original review: This is definitly a labor of love type of recipe! I had a sink full of bowls, pans, spoons, scrapers at the end! My 9 year old picked this recipe all by himself to make for his Pawpaw as a thank you. I was thinking more of a no-bake pie, but he ended up picking this one that used the oven twice. (: Will update on taste, it did make a beautiful pie! Will post a pic, too.

Very nice meal & presentation! Made for our anniversary dinner. We really enjoyed, thank you for the post!

Have been on a tuna salad kick of late. (: Wow---this was REALLY good! Loved the dill (it seemed to over-power other flavors, including green onion, which was fine with me since I don't really like onion). I didn't think I was going to like it, but it was really tasty! I loved the addition of yogurt to this. Yummy! Oh, used celery salt instead of the real stuff---don't much care for celery.

This is very tasty! I think the addition of lemon juice and paprika make it unique. I didn't add the fresh onions (used onion pwdr) or fresh parsley (used dried). I also added black olives because I wanted to use them up. Thanks for the post! Ate with tortilla chips.

Update again: I never got to make a bread with this. We went on vacation, and then hubby had surgery so when I got back to it, it was still sitting on the counter and it smelled like a VERY strong beer! I wasn't sure if I should use it, so I ended up throwing it out. I will try again at some point, it seemed to really bubble, very yeast-y! Upate: Bubbling nicely! (see posted pic) after 3 days. Original review: Mashed the grapes for fermentation 6-16-08, will update and take pics/ progress. I am experimenting with bread making that does not use the traditional yeast, I am also trying to make Salt Rising Bread (recipe also on this site). I am interested to see which one turns out the best...(:

3rd Update: I finally got this to work. I tried the starter a 3rd time, heated my glass jar in the dishwasher, then covered it and left jar of starter on my padio in the Texas heat (where else is it a constant 95-110 degrees?). Whew. Made a great loaf of bread (excellent toast as mentioned my other reviewers!), but I am not sure if I will try this again anytime soon...(: Thanks for the post & letting me try somethign different! Update: So far this has not worked for me. I have started the starter (repetative phrase there!) twice. The 2nd time I got a few bubbles, but it wasn't enough to continue with making the bread. I will try again at some point, right now I am bummed! ): Original review: I have been wanting to try this bread for several years. Made starter 6-16-08, will update and take pics of progress.

Update: Very nice spiced flavor! We really enjoyed! Served with fried chicken and the usual fixin's. I didn't chop the jalepenos (I added an extra one), left them whole, but they got soft and came apart overnight(made for a spicy bite if you got part of the jalepeno!). I let soak overnight in my crockpot, and kept the crockpot on low all night. Beans were really by 12pm, in time for lunch. My FIL really enjoyed, and even my MIL raved about them. I think my SIL was a little jealous, since she has always been the "pot-o-beans" maker in the family. Thanks for helping me get one up on my SIL, tehe! Great recipe! (: Original review: I used this recipe (all spices, salsa, chicken broth) in combination with my usual bean recipe that uses the crockpot & soaks overnight (uses bacon, and more water). Making for Father's Day for my FIL, he loves a good pot of beans....Will update on taste.

I have made this bread before---I remember it because of the vit. C pwdr. I read in a bread book that vit C pwdr increases the rising process and helps with gluten. Anyway, I didn't have it (again) and so I didn't add it. It rose high enough, so I guess it is really not needed. I was nervous because this is the first time since Dec/Jan. I have used my bread machine with the full baking cycle. All other times the tops of the loaves have fallen. This time, the top was 'crinkly' but didn't cave all the way so I think I am successful again at bread machine making! Thanks for the post. My boys really enjoyed---they have been asking for me to make a honey loaf. (:

Update: left in the frig for a bit, but I wouldn't suggest this because it got very runny. It was best when I first mixed it up. Still, a great egg salad/spread! I am going to use the filling for deviled eggs for Father's Day. Original review: I wanted a cold salad/spread for sandwiches for lunch today. I chose this one, and my husband said it tasted like his grandmother's egg salad, which is high praise indeed! Thanks for the post!

No one in my family really likes corn on the cob, so this method is perfect for me when I get the summer-corn-craving! I have been using it for several years now, except I leave the husks on (cut the ends off) and nuke for 6 minutes. The silks are really easy to scrape off with a fork after you mircowave the ear. Add some butter and salt and it tastes like summer! (:

Made these for my FIL. Used about 8 garden jalapenos and halved the other ingredients (really just eyeballed the cheese and spice). I had all the ingredients and was looking for a way to use the peppers up plus 1/2 lb. of sausage, so this was perfect. I was also looking for a stuffed jalapeno recipe that didn't use cream cheese and wasn't deep fried, so doubly perfect! The rolling out the sausage was a bit messy, I ended up just pinching off sausage and molding around each pepper. My FIL said it was a 5 star (I asked him to rate 1-5 as I didn't want to eat any, not that fond of stuffed peppers), he really liked the flavor of the sausage/spice combined with the jalapeno.

I used a mixture of bananas, strawberries, red grapes, and cantalope. I also simmered the sugar, orange and lemon juice with 8 leaves of peppermint from our garden (instead of the extract), and then poured the hot mixture over the fruit and put in the frig. My taste-tester (resident 4 year old!) said he liked the yogurt fruit salad we made last week a little better. Thanks for the post!

Wow---this was phenomenal! I used 2 1/2 cups all purpose flour instead of the other stuff, combined with 1/4 cup of oatmeal. I used fresh, chopped rosemary from our garden. I have been wanting to make this bread for awhile now, and it didn't disappoint---so good! PS Only used about a 1/4 tsp. of black pepper since I was making this for my boys, 1 tsp. pepper seemed a bit much. Also shaped and baked in oven.

You're Welcome, Bob! I really enjoyed these, thanks for rating my salad (: Update: I used the leftover filling to make a type of stuffing with shrimp on top and mozzerella cheese, I stuck under the broiler until the cheese was bubbly and a little brown---now that was amazing! Thanks for the fantastic recipe, didn't help with my diet, but I really enjoyed! Orginal review: These were very flavorful! I subbed minced-up shrimp for the clams, I also like other reviewer's suggestion of using sausage, I think that would be really good. My 4 year old came in from outside and said the house smelled like pizza and he was wondering where the pizza was, LOL. I didn't use quite as much Italian seasoning as called for, and I scaled the recipe to 5 mushrooms just to try it, and had enough filling for 7 or 8. So I had quite a bit of stuffing leftover, this makes alot of stuffing mixture. Thanks for the post!

I really liked this, 2 of my fav foods combined, shrimp and mushrooms! I used 1/2 butter and 1/2 evoo, chopped the mushroom stems and added to the sautee mix. I thought the mushrooms themselves could have had a bit more flavor (maybe sprinkle with salt?) but this a great base recipe, and other seasonings could easily be added to liven it up. Thanks, really enjoyed this one! Oh, extra note, next time I make this I will have a good crusty French bread to mop up the sauce! I did sprinkle with a bit of Italian bread crumbs as other reviewers suggested.

I changed this recipe to fit what I had on hand. I used a mixture of cantalope, blueberries, strawberries, and red grapes. I also only had plain yogurt, so I added a little sugar to that and tossed with the fruit---great fruit salad, thanks for the idea! My 4 year old loved it and ate 2 bowls.

I mixed this up but haven't used it yet. I plan on using it with salmon patties. Will update on taste. (:

I liked this recipe and will use this recipe again but play with the spices. It was a little spicy for me, and I would probably cut out the chili pwdr all together (the enchilada sauce I used was plently spicy). I used corn tortillas instead of flour and traded the green peppers for mushrooms. I was happy to find a chicken enchilada recipe that didn't call for cream of chicken soup.

Very good cake, very moist! I made into 2 squares and stacked the squares (instead of the bundt). Poked holes all in and used glaze that was suggested in recipe. I thought it was delicious but hubby asked where the buttercream frosting was, LOL. Thanks for the post!

Really salty---might cut the salt to 1 tsp. next time. Also, mine took longer to bake (35-40 min.)