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Great basic recipe! Gave it 4 stars because I felt it really needed vinegar. I added balsamic. Made this last-minute with what I had on hand. I had lots fresh basil and roma tomatoes from the garden. I also tossed in some carrots and black olives. Used parmesan and shredded mozzarella as I didn't have Asiago. Great way to use just about any veggies you have on hand!

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Harvest Pork Stew

Reviewed: Dec. 20, 2009

Yum! I followed this nearly exactly - I only added heavier spices (fresh rosemary from the garden, more garlic and sage, 3 bay leaves). I trimmed the fat from the pork before cooking, used fresh butternut squash, used gala apples that I peeled first and extra carrots and potatoes. Everyone loved it! The apples cook down so much, you never feel as if you are biting into an apple - it just adds a flavor that is perfect. I cooked this in the crock pot. Next time I'll add the squash later so it stays a bit firmer. A Keeper!!

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Peppermint Bark

Reviewed: Dec. 20, 2009

I tried this one, but find my old recipe easier and works better. My changes - no oil necessary, use 10 candy canes instead and do not allow the first layer of chocolate to set before adding the white layer - this is what causes them to separate! I use about 12 oz of each chocolate and melt in the mirco in glass dishes. First, melt the dark or milk chocolate, add extract if desired and pour into a foil lined pan, sprinkle with 1/3 of the crushed candy canes. Refrigerate about 5 minutes while you melt the white chocolate, also in the micro but only half power for about 3 minutes. Pour the white choc over the top and then add the rest of the candy canes. Be careful when spreading the white choc or you will end up swirling the 2 chocs together a bit and not have the pretty all-white top.Refrigerate for 2+ hours. Turn upside down onto a towel and peel off the foil and break into pieces. By breaking it from the back, you will not break as many of the candy canes on top. Also, don't crush the candy canes too much or you will end up with powder instead of nice pieces. Store in fridge.

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Cheesy Baked Eggplant

Reviewed: Aug. 3, 2009

I followed the recipe pretty closely except ... added some sliced mushrooms (that I needed to use up), didn't really measure the red sauce, only had 6oz of spinach and added fresh basil. I served it over penne. It was very good, but needed more flavor. Also, I used 2 eggplants, so maybe I didn't increase the other ingredients enough. Next time I will add more red sauce, more spinach, more seasonings and maybe even some red pepper flakes for a kick. Easy and yummy and I bet the leftovers will be great!

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