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I made this last night for a girls' night. I prefer a milder rum flavor to my cake, so if you like to eat cake that tastes like you're drinking straight rum, don't read this review! :) After baking the cake, I realized I was a little late on time, so was kind of rushed finishing this up. Thus I only used about 1/2 of the glaze on the cake since I was brushing it on, and if you like a lighter flavor of rum on yours, that may be the way to go. I also cut the amount of rum to 1/4 cup in the glaze to tone it down a bit. It was still extremely moist and everyone loved it and the milder flavor. I loved the amount of nuts, and might even increase it or put them into the batter, as my husband kept walking by and picking the top off the cake (the glazed nuts) the second day it was around. A wonderful recipe--thanks for sharing.

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Cousin Cosmo's Greek Chicken

Reviewed: Nov. 27, 2007

I felt it might need a little more spice to make it 5 stars. Only modification I made was to use chicken broth instead of bouillon.

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Smothered Filet Mignon

Reviewed: Nov. 27, 2007

My family found the blue cheese topping way too strong. My husband normally likes blue cheese but even he didn't like it. However, the marinade I really enjoyed. The flavor is excellent.

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German Coleslaw

Reviewed: Nov. 27, 2007

An excellent slaw--both tangy and sweet. It always gets compliments. I've been making this for years from a friend's recipe, and it also calls for equal amounts of sugar, oil and white vinegar (1/2 cup each). I use slightly less oil--about 1/3 cup when using 1/2 cup of vinegar and sugar. I find this amount is good for one head of cabbage and a bag of "broccoli slaw" which I like to add for more color and veggies.

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Banana Crumb Muffins

Reviewed: Nov. 23, 2007

Excellent recipe. Added approx a teaspoon of cinnamon to batter as well as some chopped pecans just out of family preference.

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Tortellini Minestrone

Reviewed: Nov. 6, 2007

This was an easy, tasty soup. Only modification was to use chicken stock instead of beef broth because it is what I had in the pantry.

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Pumpkin Cake III

Reviewed: Nov. 6, 2007

Rave reviews from everyone who tasted it. Used 1/2 cup applesauce for part of the oil, but next time think I will raise it to 3/4...don't think it would hurt too much. Also doubled up on some spices since that's our family preference. Cooked in a Bundt pan at 350 for about 45 minutes. Used homemade cream cheese frosting thinned out to drizzle over the top. Outstanding.

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Porcini Pork Tenderloin

Reviewed: Nov. 6, 2007

An excellent main dish. Relatively easy to prepare as well. I couldn't find the dried porcini mushrooms so used fresh baby portabella. I sauteed them in the leftover oil after browning the tenderloins; then continued on with the recipe. I also just substituted brandy for the cognac as it is what I had available. My husband even liked it, which says a lot!

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