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Italian Spaghetti Sauce with Meatballs

Reviewed: Mar. 16, 2013
Very good with some slight alterations. Pre-cooked the meatballs for 15 min at 425 to seal in flavor and brown the outsides. For extra gooeyness, added 1/4 c. shredded mozzarella cheese to meatballs and used refrigerated garlic. For sauce, sauteed garlic (refrigerated) and 1.5 small onions in 2 T. olive oil. Added 2 large cans of crushed tomatoes, 2 cans tomato paste (we like really thick sauce!) and 2 bay leaves. Let simmer for 90 minutes total at low heat. YUMMY!
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Pizza Pinwheels

Reviewed: Dec. 11, 2012
Made these for holiday party with some pizza sauce on the side - HUGE HIT. Made some small changes - used shredded italian blend cheeses and pepperoni. Stretched out the dough before adding the fillings to make it stretch further. Also, found it easier to cut them after they were cooked!
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Downeast Maine Pumpkin Bread

Reviewed: Oct. 9, 2007
SO SO good - very good texture and not dry at all - i substituted the sugar with 1 c. brown sugar with 2 cups of white sugar and turned out perfectly. Perfect fall recipe
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