My husband, not a fan of pumpkin pie, loves this pie -- and I have to say, it doesn't make me miss pumpkin. You'll definitely want to invest in an apple peeler and corer (@ $16 at Amazon), but with that and a pre-made (frozen) pie crust, the prep was about 20 minutes for me. I also don't do the lattice on top, I made a crumb topping (half cup each of flour & brown sugar, stirred together, then cut in 3T of unsalted butter). The apples mound HUGE in the crust, so pouring the sauce requires a very slow approach, but everything should fit and not run over when done. The cooked sauce gives it a sweet caramel-y flavor, and heating it up a day later and adding whipped cream is definitely the way to go.

Reviewed On: Nov. 30, 2009

This is my go-to salmon recipe and a cinch to make on those evenings when you want dinner ready in a half hour. Pair it with brown rice and broccoli or peas, bread on the side, and it's a filling dish with super-easy prep and clean-up. Thanks to this, we eat fish at least once a week now! Oh -- forgot to mention that it's forgiving too -- I measure the butter & lemon juice, crush 5 garlic cloves instead of the garlic powder, and then just ballpark the dill weed, salt, and pepper. I also add sliced lemon on top to give it extra lemon flavor, and usually bake for 30 minutes instead of 25 (my fillets usually range up to 1.25 lbs). :)

Reviewed On: Nov. 3, 2009

YUM! Most cornbread seems really dense to me, but this one was airy and light. Mild flavor that worked great as muffins (15 minutes at same temperature). Will definitely make again!

Reviewed On: Nov. 3, 2009