We made this for a special family dinner and it turned out beautifully. As always a meat thermometer and evenly spaced meat in the baking pan ensured the texture of the pork came out dinner-knife tender. What surprised me most was that the apple ended up baked but not mushy at all, which brought a refreshing crispiness to the dish. We added about 1/2 cup of the same wine we were having with dinner to the sauce, as well as generous sprinkling of fresh rosemary over the pork. We will definitely be preparing our pork chops this way again and again with slight variations (different fruits, wines).

Reviewed On: Sep. 23, 2009

This is a good vanilla ice cream that sets up just a touch icey. I made it in an ice cream maker using french vanilla flavored coffeemate and half the amount of suggested sugar. Flavors mellowed with time, such that I think it tasted better the next day than fresh. Even straight from the freezer I was able to scoop it, though the texture did not lend itself to classic round smooth scoops (wedges of ice cream worked much better).

Reviewed On: Sep. 23, 2009

These cheesy snacks were irresistable. But don't let them sit--a day or two later and they're a bit stale.

Reviewed On: Apr. 15, 2005