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No Bake Granola Bars

Reviewed: Jul. 16, 2014
Great flavor, and easy enough to mix and match other fruit, etc. to accommodate whatever you have on hand. They're very soft, almost like a fresh fudge texture, and definitely have to be refrigerated (not great for sending in a kid's lunch, for example). But overall, a great base recipe.
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Slow Cooker London Broil

Reviewed: Mar. 2, 2014
Flavorful and easy. I added some fresh mushrooms as well. This gave me a chance to use some of the meat I had in the freezer in a way that could be fully cooked, but still tender and flavorful. I am pregnant, so can't have any pink in my beef. Typically, I'd prefer my steak or london broil to be medium, as would my husband. But, we both really liked this cooking method.
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Turkey and Quinoa Meatloaf

Reviewed: May 2, 2012
Truly amazing! I've made lots of recipes from this site, and never been excited about a find enough to bother with a review. I have already told all my friends about this one. I, too, was worried it was too soft and wet when I placed it in the oven, but it came out perfectly. Just follow the recipe and you're golden. By the way, I made this because I am on a no carb diet right now. Just skipped the brown sugar topping on half of the loaf (it was more of a glaze than a paste as indicated). I ate from one half and the hubs ate from the other. We were both extremely pleased (although, I do admit I tasted a bite of his...and the sweetness does add to it.
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Apple Pie by Grandma Ople

Reviewed: Jan. 27, 2012
I was skeptical of an apple pie without cinnamon or other spices. But, I wanted to try it first as close to the recipe as I could (subbing Splenda for the white sugar). I'm a believer. I thought I had royally screwed it up, because I did not prepare the apples ahead and the liquid got cool and thick while I peeled and sliced. It globbed on more than poured over the top, but it made an awesome toffee like texture on the top. Very different from any pie I've ever had. We liked it best with a squirt of whipped cream to further compliment the tartness of the Granny Smiths.
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Chocolate Peanut Butter Cookies

Reviewed: Aug. 20, 2011
This recipe is not only delicious, it is also apparently idiot proof! I intended to follow the recipe as written except to sub Splenda for the white sugar. Turns out, I didn't have regular peanut butter, so I used reduced fat and threw in about 1/4 cup PB chips. Didn't have quite enough cocoa, so I used a little extra chocolate chips. On top of the improvised ingredients, the whole batch had been inthe oven for 10 minutes before I realized I forgot to put in the eggs!! Took them out, let them cool, threw them all back into the mixing bowl and added the eggs and re-baked them. They should have been a disaster, but they are the most amazing twice-baked cookies ever! Next time I'll double check to see that I have the proper ingredients before I start and see if the actual recipe compares to the screwed up batch I will never be able to duplicate!
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