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Pecan Pie V

Reviewed: Oct. 25, 2010
I love this recipe. I have been making it for a couple years now. Instead of making it as one whole pie, I usually use the refrig pie crust and roll it out thinner, use a biscuit cutter and cut a bunch of small crust out of it, put the crust in a cup cake pan, and fill those about 1/2 full with the filling. Bake at 350 for 25 min. It makes about 2 dozen little pecan pies and that way you have way more to go around.
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65 users found this review helpful

Baked Potato Soup I

Reviewed: Mar. 4, 2010
I love this recipe!!! I have used it for years now and everyone in my family LOVES it. I have actually won a soup cook off with it. Like others, I use some of the bacon drippings to season it up a little more. My family loves it really thick, so if it isn't thick enough, I just add some instant potatoes till it is as thick as we like it!
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2 users found this review helpful

Fruit Dip I

Reviewed: Jun. 30, 2009
I have been making this dip for a long time, but instead of 2 jars of marshmellow, I do 1 jar of marshmellow creme, 1 package of cram cheese and 1 container of cool whip. It makes it pretty fluffy!
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3 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Jan. 7, 2009
I have been making this recipe for as long as I can remember. We always have plenty of left overs. What I do is shred the meat and add mixed vegetables to it, put in a pie shell and either cover with another pie shell or left over mashed potatoes and make a pot pie out of the left overs.
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11 users found this review helpful

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