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Awesome Slow Cooker Pot Roast

Reviewed: Dec. 4, 2008
Wow, this was excellent! My husband made this with a 3 lb chuck roast and kept it in for 6 hours. We served it with egg noodles and dipped french sour dough bread in the gravy. The meat was so tender and the entire dish was very flavorful. There was extra gravy left but we like a bit a gravy for any leftovers in the fridge. We might even make a french onion soup from it. Phenom! We will make this again and again.
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Deviled Eggs I

Reviewed: Nov. 16, 2008
This was my first time making deviled eggs. I used regular mustard, a pinch or two of relish, less than a tsp of white vinegar and a pinch of salt and pepper. I topped the eggs with paprika (did not mix it in the recipe). Before squeezing the filling into the egg white shells, I did a quick taste and I added a a bit more mayo (up to 1 tbsp) and mustard (1/2 tsp). They were a hit!
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Golden Rum Cake

Reviewed: May 10, 2008
I've made this cake exact to the recipe. I get requests to make it for special occasions all the time. Today, I'm making one for my mother for Mother's day, it's the only thing she asked for. Follow the instructions. I didn't even do what other folks recommended. Just make sure you take the glaze off the burner before slowly adding the rum (which will sizzle) and stir frequently. Phenom! No fancy tricks. Just follow the recipe as stated.
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3 users found this review helpful

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