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Nice basic idea, however sweet potato pie has NO cinnamon, so that was omitted and only nutmeg and mace were used as is traditional. I also use no real measurement for heavy cream or half and half instead of milk, you only add what you need and depending on the moisture content of the potatoes it is different every time. Milk isn't rich enough. I also bake much like a pumpkin, raising the heat to 425 or so for about 10-15 minutes then lowering for the rest of the baking time. It's a good basic idea and with a few tweaks became incredible!

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9 users found this review helpful

J.P.'s Big Daddy Biscuits

Reviewed: Nov. 14, 2009

Great recipe, thanx!!

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0 users found this review helpful

Self-Filled Cupcakes I

Reviewed: Jul. 27, 2008

No alterations, I made as directed and they turned out great. Both kids and husband loved them, used chocolate cheese frosting from here to frost. Yummmmm, great way to use a mix and make it more like homemade. I found no need to add mini chips to the filling when using a good chocolate frosting.

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0 users found this review helpful

No Bake Cereal Cookies

Reviewed: Nov. 14, 2007

A staple for the "I don't like marshamllows" crowd Easily adaptable to whatever you have on hand 5 stars

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10 users found this review helpful

Sour Cream Apple Pie

Reviewed: Nov. 14, 2007

Overall this is a very nice pie. Like apples and cream, a nice change from apples, cinnamon, and nutmeg. I would suggest thinly slicing the apples or chopping them finely as a rough chopped apple doesn't quite get done, or using a softer apple. I used Granny Smiths and it was just too hard. The flavor was incredible however so next time I will just cut them smaller. I did double the amount of apples used and I didn't use all of the topping, I will halve that next time, and there will be a next time so I gave it 4 stars.

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5 users found this review helpful

Mexican Vanilla Ice cream

Reviewed: Jun. 26, 2007

I created this, need I say more?

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0 users found this review helpful

Sara's Awesome Pumpkin Bread

Reviewed: Apr. 19, 2007

Very good. I added 1-1/2 cups of raisins that had been plumped in boiling water, cloves, nutmeg and a touch of ginger along with a lots of cinnamon Yummy, definitely a 5 star recipe from the whole gang, I mixed this by hand with a wire whisk and a spatula so easy too, always a bonus

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17 users found this review helpful

Slow Cooker Mashed Potatoes

Reviewed: Apr. 16, 2007

YUM Worth 10 stars....easy!!

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2 users found this review helpful

Chocolate-Drizzled Cherry Bars

Reviewed: Apr. 16, 2007

I used another half can of cherry pie filling so there was a good amount on these bars, I also doubled the chocolate, they were a big hit and I will definitely make them again Thanx

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7 users found this review helpful

Irish Cream Bundt Cake

Reviewed: Apr. 16, 2007

Very good, big hit with husband and son and a great way to use up Irish cream

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2 users found this review helpful

Extreme Banana Nut Bread 'EBNB'

Reviewed: Apr. 16, 2007

Very good, made one loaf with pecans and one with chocolate chips, both were yummy Very similar to my old recipe. A full 5 stars, worth more than that!!

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0 users found this review helpful

Betty's Gingersnaps

Reviewed: Nov. 8, 2006

Not a gingersnap but an excellant chewy molasses cookie, perfect and very similar to my mother's. YUMMY

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0 users found this review helpful

Monster Cookies VI

Reviewed: Nov. 8, 2006

A family favorite rediscovered. No changes except shortening to butter and 2 Tbls of corn syrup plus a full Tbls of vanilla. Perfect monster cookie recipe. Perfect!! 5 stars are not enough!!

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1 user found this review helpful

Lazygirl's Ground Turkey Stroganoff

Reviewed: Nov. 8, 2006

This was just not good to us, and once prepared I couldn't find the fix to make it semi-redeemable although tons of sour cream made it easier to eat. Sorry, I will keep looking.

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2 users found this review helpful

Special Buttercream Frosting

Reviewed: Jul. 9, 2006

I gave this recipe 5 stars even though I altered it, the texture is perfection. For a 3 layer cake{Undecorated}I use 3/4 cup butter, 1/4 cup shortening, 4 cups pwd sugar, 1 Tbls. vanilla and 2-3 Tbls cream or half and half. I use this on Devils food and other super rich chocolate cakes, YUMMY. I rated this recipe because it was these proportions I used when changing to real butter as opposed to shortening, the ratio of fat to sugar is perfect and I added the bit of shortening just to make it silkier.

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3 users found this review helpful

One Bowl Chocolate Cake III

Reviewed: May 20, 2006

I made this as a prop for my daughter's final in Public Speaking class, everyone loved it. I baked it in a half sheet pan and frosted with a "real" butter cream{butter, pwd sugar, cream and a splash of vanilla}She got an A{on her speech, of course}and she brought home no leftovers. I gave it 5 stars.

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1 user found this review helpful

Congo Bars I

Reviewed: May 6, 2006

I used all butter, release foil and baked for almost 25 minutes in a 325 degree oven, perfect. I used a mix of chocolate chips and mini m&m baking pieces but a bit more than a cup will be sufficient next time. I omitted the nuts for a change of pace. I actually made two batches of these, one to take to a friend who had surgery. They turned out well, nice layer of crisp{very thin on top}and then nice and soft and chewy and filled with chocolate, what could be better? The kids love them too. I gave them 4 stars and will use this recipe instead of my old stand-by for congo bars, Thanx

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11 users found this review helpful

Sinfully Delicious Chocolate Pie

Reviewed: Apr. 24, 2006

French Silk Pie with a new name.....wonderful recipe, be sure to mix 5 minutes after each egg, perfect results, every time I rarely give 5 stars, this recipe deserves it.

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3 users found this review helpful

French Silk Chocolate Pie I

Reviewed: Apr. 24, 2006

1 inch of filling does not a pie make! I gave the recipe 3 stars. The taste and texture are incredible BUT there isn't enough filling for a standard 9 inch pie shell. The filling needs to be doubled, everything else is perfect, ingredients, method and results are to die for, but the pie looked cheap because the shell wasn't full enough. After it has set overnight, garnish with whipped whipping cream{sweetening it is not necessary with this pie} and chocolate curls

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66 users found this review helpful

Lemon Bars I

Reviewed: Apr. 23, 2006

Baked the crust for about 15 minutes prior to adding the lemon curd, it only baked for 20 minutes with the curd and it was really kind of overdone....I also cut the sugar in the filling down to 3/4 cup and added a tablespoon more of lemon juice, We will make these again, just the right amount of sweet and tart

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14 users found this review helpful

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