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Wonderful! I added fresh lemon thyme to the fresh herb mix and used half butter half oil. I basted with a mix of chicken stock and melted butter. I put some onions and chicken stock in bottom of roaster, not water. I covered for all but last hour to brown the bird. I used the drippings for gravy and added a tablespoon of dry port to gravy and it was great.

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7 users found this review helpful

Bread and Celery Stuffing

Reviewed: Nov. 11, 2009

Perfect! I used a multi grain bread and put half of the loaf out overnight and then used a few slices of fresh bread when I was putting it all together. Fabulous! I did not stuff turkey, just prepared in a casserole dish. Wonderful!

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2 users found this review helpful

Apple Crisp II

Reviewed: Nov. 2, 2009

Yummy! I have made this about 6 times in the last month in a variety of sizes. I always use much more oatmeal than flour, usually double. I have used whole wheat flour which was probably the best. I love the crumble so the more the better! Thank you for this quick, simple, yummy, no fuss recipe! I usually end up using 5 fugi, 5 granny smith apples. If you decide to make more crumble, you need the brown sugar and butter to help. I made it once (on accident) with out the water and I definitely noticed. It needs that little bit of water.

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1 user found this review helpful

Slow-Cooker Chicken Tortilla Soup

Reviewed: Nov. 2, 2009

Good soup. I'm usually not a big fan of buying anything in a can so I was not sure how this would turn out since I prefer the freshest ingredients. The soup was good and I will make it again. I doubled it and the only thing I might change is not putting the corn in at the beginning. I used frozen corn and I will add it at the very end next time or used can corn. It was SUPER EASY so I will make it exactly like the recipe again as well as taking some advice to change out the enchilada sauce with fresh peppers. I had friends that LOVED it, so maybe I am just a bit of a food snob. I enjoyed it very much though.

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Beef Tenderloin With Roasted Shallots

Reviewed: Oct. 25, 2009

Fantastic! I also followed this recipe exact. I just used a different cut of meat. I used eye round roast and it was lovely. It is a thicker cut of meat so it was in for about an hour for med temp. Slice it very thin because it will not be as tender, but very good. As some other people said, I literally had people licking their plates (with slices of rustic bread of course.) Please make this for guest because they will think you are a rock star! Thank you for this lovely recipe.

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Pumpkin Muffins II

Reviewed: Oct. 23, 2009

I made a gluten free version of this muffin. 1c brown rice flour, 1c oat flour, 1c quick cooking oats. If you are truly allergic to gluten check your oats and oat flour to make sure they are indeed gluten free. I used 1c agave nectar in place of sugar. I could have used 2c but was worried they would be too sweet. If you are a sweet person you may want 2c nectar. I did use juice from half of an orange for added sweetness and then grated the orange peel into the mixture. I used grape seed oil instead of veg oil. I used egg substitute of ground flax seed and water. 1 egg= 1/3c water to 1 Tbs flax. I didn't have all spice. I love how spicy they are! They turned out very moist! I definitely taste the clove more than cinnamon so maybe next time I will use a tad less clove. I did use fresh pumpkins too! This is officially a fall muffin in this house!

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2 users found this review helpful