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I made this for a cookout. I didn't add the shrimp and only had one yellow pepper at home and a few heads of broccoli. So I put the one pepper in and lightly cooked the broccoli instead. I also used chives from my garden instead of green onions. AMAZING. It was gone so quickly that I didn't even get to have any.

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Restaurant-Style Potato Salad

Reviewed: Jul. 4, 2010

Really delicious - I almost gave it four stars because it's not my ideal potato salad -- but that's not fair because it's such a solid recipe. I will add more vinegar or mustard next time -- I just like a little more tang. Otherwise, it was awesome and everyone loved it.

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North Carolina-Style Pulled Pork

Reviewed: Jul. 4, 2010

My guests loved this different take (in this area, at least) on pulled pork! I cooked it in the crockpot like other reviewers and then added the sauce when it was almost totally shreddable and cooked it in the oven in a broiling pan for the last hour. Fabulous. I used smoked paprika and liquid smoke while it was cooking. I couldn't find hot or mild paprika (just plain old paprika). Anyway, it was amazing!!!

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Mom's Coleslaw

Reviewed: Jul. 4, 2010

Amazing! I couldn't believe how good it was with so few ingredients. I even bought the premade coleslaw mix at the grocery store. SO yummy and so simple. I did half the sugar and it was a very good call. It would have been too sweet for my taste had I not.

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Tiramisu II

Reviewed: Jun. 14, 2010

Absolutely wonderful! I've never made tiramisu before. The recipe was easy to follow. My notes: I didn't cut the lady fingers in half, I found you needed TRIPLE the liquid for the lady fingers -- and I quickly dipped them in a shallow pan, and I needed to make more whipped cream. This was also best after at least 24 hours. FABULOUS flavor - light yet rich. A true keeper.

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Grilled Filet Mignon with Gorgonzola Cream Sauce

Reviewed: May 16, 2010

Seriously amazing. The only change we made was using chives in place of the green onions because we have a ton of those growing in our garden. YUM!!!!

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Double Tomato Bruschetta

Reviewed: Apr. 25, 2010

I've made this several times. Everyone loves it at parties! The only modificiations I've made is a use a wider loaf of bread than a traditional baguette (the tomatoe mixture seems to slide off the smaller pieces of bread and there is too much of the mixture). If you have your heart set on using a thinner baguette, buy two of them. And I buy fresh mozzarella and dice it and mix it right in with the rest of the mixture. It comes out well and then there isn't the risk of the cheese sliding off the top of the bruschetta in a sheet. YUM!!!!

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