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Watergate Cake IV

Reviewed: Dec. 10, 2011
Folks, this is an old recipe. I got it in the 70's and it was very popular for a while. It was called Watergate Cake because it had such a great cover-up (as you see, reviewers loved the topping). In the old days, people were just starting to add oil to cake mixes and this one has a lot and certainly could be cut back now! Just made it again after many years for a Christmas lunch and its green color looked very appropriate. I would recommend that you use the dream whip for the topping instead of coolwhip, although the cool whip would certainly be a time saver. In the old days, it HAD to be made in a bundt or tube pan, as in the photo. Much more impressive, although the 9x13 versions are certainly easier to deal with and take to a picnic, etc. Still a delicious dessert!
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Slow Cooker Pulled Pork

Reviewed: Jun. 12, 2011
Excellent and easy. I do recommend using the pork tenderloin, however. We tried it with pork loin and just wasn't as tender or juicy. ALso after doing it a couple times with root beer, we decided that we didn't really like the residual root beer taste that much. So now we use cola, same amount. Also, single tenderloins that we get here don't weigh 2 pounds. They weigh a little over a pound. That works out well for my husband and me as well. Great recipe and concept!
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Boneless Pork Loin Roast with Herbed Pepper Rub

Reviewed: Nov. 14, 2010
This is a great rub. It was enough to keep the roast juicy, too. I followed it exactly, and I wouldn't change a thing. I did, however, moisten the roast with olive oil before applying the rub. Spicy, but not too hot. Thanks for the receipe.
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