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Italian Spaghetti Sauce with Meatballs

Reviewed: Apr. 7, 2013
I made this and found the original recipe was far too acidly. Here's my own spin. I found a good bread crumb makes the most out of the meatballs as well as the amount of fat. I used croutons and ground them in my mini food processor and I used ground chuck instead. I would recommend a 1/2 to a cup of a good red wine to the sauce. If it's good enough for you to drink, it's good enough for you to cook with. Added some oregano and a little more basil and a good pinch of koshet salt. Lastly, to get rid of the acid tomato taste, use more than the recommend teaspoon of sugar. I used believe it or not, ketchup (yes I know, rolling eyes). It was good to go then. If you can go a day, put it in the fridge and preheated the next day. The flavors blend more. Wife and I had left over meatball hoagies. The best.
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Old Fashioned Macaroni Salad

Reviewed: Jun. 18, 2012
This recipe is quite good. The celery and green pepper adds some crunch to it. HOWEVER, I tweaked it by adding one cup of mayo and one cup of Miracle Whip (adds some tang and keeps the salad from drying out) some paprika and the missing ingredient, SWEET RELISH. Adding the relish kicked this up to where my family loves the salad more than before.
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Sweet Potato Pecan Pie by EAGLE BRAND®

Reviewed: Dec. 20, 2009
I have made at least four of these pies since Thanksgiving and my family is asking me to make two for Christmas. Can't go wrong with this recipe.
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