WOW!!! this is a goooood cake, although it makes a small amount, and not really good for cupcakes (mine had a sinkhole :-( ) I also have to agree with one other that doubling this recipe is not the best choice. I tried it and my cake had a huge undone sinkhole in the middle. I re-made the same batch and it came out great. The modifications I done was increased and subed the milk (buttermilk...didn't have reg. milk) to 3/4 cup as others suggested and increased the vanilla to 1 Tb and added 1 t of almond (yum-o). I also added about 1/4 t of salt to take some of the bland taste away. A little stuck to the bottom of the pan, other than that it came out a lot better. I will use parchment in the bottom of my pan to ensure no sticking occurs next time I have to bake this again.

Reviewed On: Jun. 17, 2011

OMG!!!! This was soooo good! I did modify this just a little...I also used stewed beef like one other user because that's all I had. I boiled my beef in beef broth and French onion soup (did not add water) for and additional flavor, after that boiled down to almost at a frying stage...I added 4 cups of water and let it finish boiling down. I omitted the salt (the soup and broth is your salt), the cornstarch and 1/3 C water. I than took 1 celery stalk and split it down the middle twice and cubed along with the rest of the veges, added about three sprinkles of seasoned garlic powder. After my beef was done, I re-measured my water and used two dry gravy mixes that makes two cups ea. While whisking in the gravy mix it immediately thicken a little, added all the beef/vegetable mixture back to the gravy and gave it a stir...ladle the mixture and making sure it had enough gravy into my pie shell...topped it with the other shell and baked. I had enough left over to make two more pies. I served mine on top of a bed of rice. Husband liked it but didn't care too much for the store bought shell because it was a little too sweet for him. As for me I loved it. Great comforting recipe. :-)

Reviewed On: Feb. 21, 2011

This is the best cheese ball recipe I know of, I even gave some to my picky husband who also fell in love with it. I did make a few changes...I soften both cheeses in my oven until warm and used sharp cheddar cheese. By doing this, made it a lot easier to mix, after mixing I covered it with plastic and placed the whole bowl in the refridge. for about 30 min or so. I than took the bowl out and it was cold enough to form a ball, I took the advice from another reviewer by rolling it in real bacon bits instead of pecans, Eureka! Sooooo soooo good, OH! I almost forgot I made this the night before so all of the flavors had a chance to marry together. Just Perfect!

Reviewed On: Feb. 6, 2011