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Holland Cream (White Cream Filling)

Reviewed: Mar. 16, 2013
This was exactly what I wanted for a cupcake filling. Adjusted the recipe down to a manageable 25 cupcakes portion and followed the recipe exactly. Light and fluffy and sweet enough to balance the cake. I turned half of it into a raspberry cream filling by macerating frozen raspberries and adding the juice to the filling. Bright pink in color but a wonderful raspberry flavor that balanced the lemon frosting and white cake.
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Three Bean Casserole

Reviewed: Jan. 8, 2012
So easy and so good! I followed the recipe sing a package of little hotdogs that I needed to use up and then cooked it in the crock-pot on low all afternoon. It came out soupier that it would in the oven but still tasted great. Next time I'll bake it off.
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Roll-Out Cookies

Reviewed: Apr. 10, 2011
I hate making cut-out cookies. At least I did before I came across this recipe! It's unbelievable how well these come together. Thought the dough was a bit soft to be rolled out but it worked like a charm and the cookies held their shape as they were transferred to the baking sheet. Normally, for me, they get all mangled when I try to get them off the spatula. I see more of these in my future!!
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Simple Slow Cooker Meatloaf

Reviewed: Nov. 8, 2009
Amazing stuff. I bought a traditional meatloaf mix (ground beef, pork, and veal) from my local butcher and asked him to add in the sausage. The sausage adds a wonder flavor and doesn't overwhelm the whole dish. I think this is the first meatloaf I've made that was edible!
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