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Wow, this is excellent! I made it for a cook-out with friends on Friday night and made it for the family tonight (Tuesday), so obviously we liked it! I like to cook pork until it reaches 155 degrees because it still cooks internally after you take it off the grill. Biggest caution is to not overcook it, so stay on top of the temperature. A good meat thermometer is not an option with pork.

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Perfect Turkey

Reviewed: Nov. 22, 2011

Cooked the bird according to the recipe, but it was a disappointment compared to past turkeys. Was much drier than the recipe I usually use, which involves honey, worshestershire sauce, soy sauce and poultry seasoning. Oh well, live and learn, and go back to what works for you!

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1 user found this review helpful

Weeknight Pork Chops

Reviewed: Jul. 28, 2011

This WAS really simple and tasty. I had pork loin chops in the freezer and needed a super simple, grill-less way of preparing them. I browned the chops, then poured the sauce over them and finished cooking them in the skillet. Excellent flavor! Thanks for the recipe and for the great tips from other reviewers. You should try it, too!

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2 users found this review helpful

Perfect Flat Iron Steak

Reviewed: Jan. 29, 2011

Wow, this was fantastic! This is the perfect Sunday-After-Church main dish. You can mix up the marinade overnight, and pour it on the steak Sun. morning. Since it cooks in a skillet only 10 minutes, you have dinner on the table in a flash. The marinade was delicious. Not too overpowering, just the perfect complement for the meat. Since I'd never had flat iron steak, I was afraid that the lean cut would be very tough. Perhaps it would be without the wine to tenderize it. However, it was very tender. The 4.5 minute per side was perfect. It is one the rare side of medium rare, but since our whole family perfers medium rare, it was very much to our liking. The kids and hubby loved it and I'll be making it again many more times!

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Creamy Au Gratin Potatoes

Reviewed: Jun. 21, 2010

Great recipe! I tripled it and it was a hit with the whole family. I only made a few simple changes. I added salt and pepper to the potatoes as I layered them instead of at the end as the recipe says. I also took the advice of another reviewer and precooked the onion a little, and I took the foil off toward to the of baking to let the dish brown. Thanks for the recipe!

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Grilled Ginger-Peanut Pork Tenderloin

Reviewed: Jan. 24, 2010

This is a wonderful recipe! We served it for Sunday lunch for church friends and they asked for seconds and even thirds! Didn't change a thing, except for method of cooking. I roasted it at 400 for about 38 minutes until the meat thermometer reached 150. So moist, tender and flavorful! Will make again and again! Thanks, Diana!

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5 users found this review helpful

Cinnamon Cream Roll-Ups

Reviewed: Dec. 14, 2009

Great recipe! However, do NOT add the entire egg as one reviewer suggested. It makes the filling way too runny! Very bad idea. Follow the recipe as written, with the exception of the 1 cup of sugar for rolling the pastries in. You only need 1/2 cup to 3/4 cup mixed with cinnamon.

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3 users found this review helpful

Spinach Stuffed Chicken Breasts

Reviewed: Sep. 11, 2009

Great recipe as is, but I enjoyed reading everyone else's additions. The only substitution that I made was using turkey bacon to wrap around the chicken. There isn't a need to broil it if you go this route, which might make the chicken too dry. Even the picky 5 and 8 year old ate it!

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Blueberry Pound Cake

Reviewed: Mar. 28, 2009

Wow! This is one absolutely wonderful cake. Basically a blueberry pound cake with a moist inside and a delightful crunchy crust. I, too, was concerned about the thickness of the batter, but no fears! Hope your family and friends enjoy it as much as we do!

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Amish Friendship Bread Starter

Reviewed: Feb. 16, 2008

Great to find the starter recipe. I've been baking it four four months and have a harder time finding friends without the starter. Anyway, I bake the bread on day 10, but I also bake the starters, that don't get given away, up to a week after they've been bagged up! (of course, I keep one back to feed) That way we can have the bread basically any time we want it, not just every ten days. The variations like lemon poppy seed and chocolate chocolate chip are terrific!

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6 users found this review helpful