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Slow Cooker Barbeque

Reviewed: Mar. 27, 2011
made this for dinner tonight, was delicious. Used pork instead of beef and came out great. Can't wait to have this for lunches this week.
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6 users found this review helpful

Turtle Tassies

Reviewed: Mar. 26, 2011
Delicious! They are definitely better after they have set overnight. Creamy, nutty with a little chocolate. I used semi-sweet mini morsels because that's what I had on hand, so had to eyeball the amount of chocolate suspect mine are more chocolaty then recommended. I got about 60 tassies out of 1 pouch of BC sugar cookie mix but my first batch was also a little on the smaller size. I did use the full amt of butter it calls for and found it came together to regular cookie dough consistency. I used roughly 1.5/8oz bags of caramels and I used fat free half and half, again because I had it on hand. Was a little tedious making the little cups and filling all of them with fillings/toppings. It did help that I have a little muddler type thing to shape the dough to the mini muffin pan. I also sprayed my muddler with cooking spray and it didn't stick as much to the dough. They are totally worth all the steps! I expect to be getting requests to make these again.
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4 users found this review helpful

Hawaiian Plantation Iced Tea

Reviewed: Mar. 2, 2012
It was good but I'm not wild about it, just not my taste I guess. I added some cranberry juice to the mix and liked that much better, helped cut some of the sweetness of the pineapple juice.
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3 users found this review helpful

Zucchini Herb Casserole

Reviewed: Sep. 13, 2011
Yum! I didn't find this bland at all, just tasty as written. I used what I had - which was left over chinese takeout brown rice, a can of petite dice tomatoes with the liquid mostly drained off and I didn't use as much green onion (but I did use the green and white part of my green onions). Made for a nice, warm veggie-filled lunch. This is definitley in my bring to work lunch rotation!
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2 users found this review helpful

Mama's Asian Chicken and Rice

Reviewed: Jan. 26, 2011
This was great. Definitely took the advice of others and doubled the sauce part of the recipe and only used about 1/2 the corn starch slurry becuase didn't want the sauce to be too thick. Did take a little short cut and used a pre-cooked rotisserie chicken instead cooking chicken breast for this. And didn't simmer it for the entire amount the recipe called for and it was still flavorful and delicious!
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2 users found this review helpful

Slow Cooker Mongolian Beef

Reviewed: Feb. 9, 2011
Really tasty! I was a litlte put off when I first made it because my beef cook down to mush. Next time I may not leave it in the slow cooker the full time. But once I got past the texture it was delicious. I agree with others that the sauce is definitely super sweet - but I like sweet. Again, I followed the advice of others and added the onions later in the cooking process (with about 1hr to go). I also added chopped carrots at that time, to up the veggies in this recipe, trying to get them in where I can. I served this over brown rice and with steamed broccoli. Will definitely be making this again!
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1 user found this review helpful

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