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Easy Delicious Old Fashioned Coleslaw Dressing

Reviewed: Jun. 24, 2013
I used 1/2c ranch dressing for creamy salad dressing. My son who doesn't like mayo mixed in any food LOVED this cole slaw dressing. I will try using this dressing with eggs, tuna, and macaroni. All these foods that he never liked before. I feel hopeful!!
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Best No-Bake Cheesecake

Reviewed: Mar. 1, 2013
This tasted so great! I whipped the cream before mixing with cream cheese(beaten too). Added 2 T vanilla and 2/3 c sugar. Reminded me of frozen lemon cream pies my dad would buy when we were kids! Wow! I will add more lemon next time!
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Cream Filled Cupcakes

Reviewed: Mar. 3, 2012
I can only rate the cream filling. I used 1/2 c butter instead of butter and shortening. Added 2 tsp vanilla. I only had heavy cream that I whipped by itself, then folded it into the creamed butter and conf. sugar until the cream had the consistency I liked I cut a plug out of top of each cupcake. (1" x 1/2 " roughly) filled a sealable plastic bag with the cream and cut a corner off of it crammed as much of the filling that would fit in each cupcake Trimmed the bottom of the plug and put it back in and then frosted the cupcake. People said this was better that a Hostess cupcake. The only thing missing was the white design on top. It was incredibly tasty!
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Perfect Pumpkin Pie

Reviewed: Dec. 6, 2011
I used steamed butternut squash(almost 2 cups) from my garden instead of pumpkin puree. I made the pie and froze it on the weekend. I had it on Thursday. It had very good body. This blend of spices was very gently and mild on my sensitive stomach. Next time I will try it with no crust and just butter the pie dish. My boyfriend and I loved it!!
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Dry Buttermilk Ranch Mix

Reviewed: Oct. 2, 2011
My kids loved this! They made this themselves! We used 32 oz plain yogurt. 1/4 tsp black pepper(no white), 1/4 tsp celery seed and no chives(didn't have any). They started tasting it after 30 minutes. I couldn't keep them away from it!
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Ice Cream Cake

Reviewed: Feb. 23, 2010
I found this cake to be delicious! I had made an ice cream cake before, but these directions seemed very thorough. I did have to read them a few times to understand them. It seems very important for me to bake the cake two days ahead of time. I baked 2 9" rounds. I cooled the cake and removed them from their pans then placed wax paper on the bottom side of the each cake and placed them back into their pans before I popped them into the freezer for a day. I did the wax paper, ice cream, cake, serving platter flip and placed back in freezer. When I pulled it out of the freezer(4 hours later), I frosted it with whipped cream then back into the freezer. I then decorated it with a boiled frosting because the whipped cream frosting would not keep its shape. I then of course popped it back in to the freezer! My guests could not believe this cake was made at home. Everyone loved it and wanted the recipe.
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