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I made this pie for Thanksgiving, and the husband begged for it for Christmas! I used a graham cracker crust instead of a chocolate pie crust (couldn't find in the store), and it was delicious. I needed slightly more cool whip both times I made it; 1 container isn't quite enough. Definitely a huge hit. Will make again!!!

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Easy Cheese Ball II

Reviewed: Oct. 7, 2009

Great! I added real bacon pieces and chopped green onions, as others have suggested. You must let this sit overnight, at least, if not make it two days before. The longer the flavors have to relax, the better it is! 1 recipe made 3 good-sized servings for me, and I rolled 1 in pecans, 1 in parsley, and 1 in almonds. Can't wait to make it again!

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Chocolate Chip Cheese Ball

Reviewed: Oct. 7, 2009

I made this for my best friend's baby shower, and it was gone in a matter of minutes. I followed the other suggestions and increased the sugar to 1 cup, the brown sugar to 3 tbl, and the vanilla to 1/2 tsp, and omitted the pecans. I made three separate balls, and rolled one in toffee, one in peanut butter chips, and one in crushed oreos. The oreo ball was gone first! Hint: put the toppings in a big ziploc bag and put the ball inside to get an even and less messy coating of topping. I served it with graham cracker sticks, oreos, and nilla wafers. Can't wait to make it again!

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Hawaiian Bread I

Reviewed: Sep. 28, 2009

This bread is outstanding. I beat the egg before I added it, and I smashed the butter before I put it in with the wet ingredients. The mixture was too dry at first, so I added a little bit more milk, a tbl. at a time, until the consistency was right (be careful, though, because it came together before I noticed and I had to add a bit more flour to compensate!). I cooked it on the "basic" bread cycle with a "light" crust. My friends who were over for a Hawaiian-themed dinner found it excellent with the pulled smoked pork we made.

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Boilermaker Tailgate Chili

Reviewed: Sep. 27, 2009

This is one of the best chili recipes I've ever had, and is by far the best I've ever cooked. I didn't deviate from the recipe, and all the ingredients together create a real complexity of flavor. Bravo!

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Amish Bread

Reviewed: Sep. 27, 2009

I have made this recipe several times now, and I have begun receiving requests for it! The texture is perfect; it toasts up lovely, and makes great toads in the hole for breakfast. My bread machine requires some babying in the beginning of the cycle to make sure all of the flour is incorporated, but once you see the texture come together (it will look slightly moist and sticky), it takes care of itself. Fantastic! Thank you!

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Kalua Pig in a Slow Cooker

Reviewed: Sep. 27, 2009

This recipe is amazing. I can't believe the complexity of flavor that comes with only 1.5 tbl of salt and 1 tbl of liquid smoke. I used Hawaiian lava salt and mesquite liquid smoke; both add a fantastic smokiness. I used a 5-6 lb. pork butt roast and cooked it on low for 10 hours in my slow cooker. It just fell apart!

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