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I made this recipe as cupcakes for my children's pre-school class. They made a great alternative to the usual sugar-laden store-bought cupcakes. They were a hit with the kids, the teachers and the parents! The only change I made was to substitute apple sauce for half of the oil. Great recipe! Will use it again!

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Simple Grilled Lamb Chops

Reviewed: Oct. 21, 2008

Yummy! I prepared the recipe exactly as stated, and marinated the chops for about 45 minutes. Also sauteed the onions and served them on top. Next time I will try it with the extras - the garam masala, allspice and cinnamon. But first I have to find a place that sells garam masala! Great recipe!

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Asian Salmon

Reviewed: May 19, 2008

I've made this recipe several times, always successfully. Two tweaks: I use Tamari soy sauce, on the recommendation of a good friend, and it adds a deeper soy flavor. Also, I substitute minced ginger for the onion. I usually bake it, but sometimes grill it, with equally good results. This is a great, easy recipe!

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Marie's Easy Slow Cooker Pot Roast

Reviewed: Nov. 21, 2005

Pretty good recipe. Definitely easy to make. I added beef broth and garlic, but I think I will omit the latter next time. The roast was falling apart when I took it out. Everyone had seconds!

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Rosemary Mashed Potatoes and Yams

Reviewed: Oct. 13, 2005

Great recipe. Very flexible. Unusual but not too weird. If I don't have time to roast the garlic, I use garlic powder and it still turns out nicely. I even got a rave review from my mother-in-law, who "hates" yams!

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Kentucky Bourbon Sweet Potatoes

Reviewed: Mar. 7, 2005

Great recipe! I used Jack Daniels for the burboun, and also boiled the yams for 20 minutes before baking them, as I like them very soft. It came out perfect and was sooo easy.

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Chicken Breasts With Herb Basting Sauce

Reviewed: Jul. 21, 2004

Delicious. I have to admit I changed the recipe a lot, though. Here's my "easy-breezy summertime" variation: First, I used all fresh herbs from my garden instead of dried. Second, I used skinless, boneless chicken breasts, which are faster/easier to defrost and clean. I marinated the chicken in the basting sauce for about an hour. Then, since it was too hot to turn on the oven, I sauteed them by pouring the whole deal - chicken, marinade and all - into a large, high-sided pan on med/high. After the chicken was browned and cooked, I place it in a serving dish, then added about 1/3 cup of white wine to the pan, simmered the sauce for ten minutes to reduce, then poured it over the chicken. Then I sprinkled the fresh parsley on top. Everyone loved it. I will probably try the original recipe when the weather cools down!

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Classic Spanish Sangria

Reviewed: Apr. 9, 2004

This recipe is awesome. I've made it twice, with rave reviews both times. The first time I made a single recipe for a superbowl party. It finished in fifteen minutes. The second time I doubled the recipe for a baby shower, and it was gone in a few hours. Next time, I'll have to quadruple the recipe, and then we'll see.

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Carnation® Quiche Lorraine

Reviewed: Jan. 8, 2004

Delicious and easy! I used a cubed ham steak with sauteed mushrooms and onions in the filling, instead of bacon. Also, borrowing from another recipe, I used 3/4 cup jarlesburg and 3/4 cup mozzerella for the cheese. Wonderful results. I did have a lot of left-over liquid filling, though.

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Chantal's New York Cheesecake

Reviewed: Jan. 8, 2004

I followed the recipe to the letter, and the cake came out perfect! It was so smooth and creamy and delicious, I couldn't believe I'd made it. Neither could my husband, but that didn't stop him from devouring most of it over the following week! I also made a simple strawberry sauce with frozen strawberries and a couple tablespoons of granulated sugar, mixed well and reduced in a little saucepan, then refrigerated. Great.

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