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Pumpkin and Sausage Soup

Reviewed: Nov. 25, 2012
This recipe is absolutely fantastic. The flavor may vary depending on the brand of andouille you use, but overall, it's a true crowd pleaser. Nix the expensive praline liquor and sub maple syrup for a sweet flavor and there's no need for the butter (save a few calories anyway). Everyone I've served this too absolutely loved it.
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1 user found this review helpful

Easy Butternut Squash Ravioli

Reviewed: Sep. 19, 2012
Holy moly these are good! I added a bit more cayenne, per other reviews. I also added about 1/8 - 1/4 tsp each nutmeg and ground sage and a little Asiago cheese. These are great!
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2 users found this review helpful

Fresh Peach Cobbler I

Reviewed: Jun. 9, 2010
I used fresh cherries and fresh lemon juice vs peaches and artifical juice. I also substitued butter instead of crisco or other shortenings. It came out great.
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3 users found this review helpful

Glazed Corned Beef

Reviewed: Mar. 17, 2010
AWESOME! Makes for a wonderful brisket. Works great on a regular old pot roast as well. :)
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0 users found this review helpful

Carrot Pineapple Cake III

Reviewed: Mar. 4, 2010
I made this for my husband's birthday and it was a really dense cake. I followed the instructions, but added nutmeg as well. The cake was solid and not soft. It had good flavor, but perhaps the writer left something out in the ingredients. :(
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11 users found this review helpful

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