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Garlic Roasted Chicken and Potatoes

Reviewed: Nov. 17, 2013
Just served this to company after making the first time. Everyone liked it, and my small kiddos had seconds. The only change I made was to use part sweet potato and part white and red w/ skin on. Used the syrup too. It isn't hard, just takes intermittent attention. I pressed the roasted garlic cloves w/ my press, and mixed it w/ the drippings and spread on the chicken.
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Cindy's Coleslaw

Reviewed: Nov. 12, 2012
Very good basic recipe. I have made it several times, and our whole family likes it. I always use fresh grated/ sliced cabbage and carrots, and sometimes use finely chopped or grated onion instead of onion powder. Very good this way too.
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Rich Chocolate Pumpkin Truffles

Reviewed: Nov. 15, 2008
We loved these! They have dark chocolate/ cinnamon/ coffee slight bitterness to them, so which I love. I did use my food processor to "crumb" the cookies, and I ground them fairly fine. The comments before regarding the division of the powdered sugar were very helpful. I got 48 truffles out of the recipe and let them refridgerate for several hours before serving. No complaints.
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Vegetarian Tortilla Soup

Reviewed: Nov. 5, 2008
Wow! This is a hit and I take it everywhere. Some healthy and lower grain/higher protein options that I have used very successfully include substituting two cans of black or pinto beans for the corn, or a lb of ground turkey; both very tasty. I have also boosted the veggie content by adding finely chopped greens (you can add a ton, they cook down to almost nothing), or finely chopped cabbage ~10 min before serving. This is a great way to get in laefy greens if you don't especially like them- you can't even taste them.
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