This recipe is sooo good. I've made it three times in past week. I did do a few additions. The first time I added bing cherries and blueberries with fresh mint leaves under the crust, the second time I made 1 1/2 recipes of the crust and added the bing cherries again. (doing it that way does take away from getting the full fruit flavor a little bit, so if you're after the full fruit flavor, then keep the recipe the same.) The third time I used sour cherries with the peaches and that was yummy too. Each time I added about a tablespoon of vanilla to the crust, I replaced a cup of white sugar with sucanat, instead of vegetable oil, I used melted butter. With that ingredient combination it gave it a wonderful carmel flavor. This fall I plan on doing apples with cranberries. I can't wait to try that. Needles to say this dessert did not last long in our house and it's super easy to make.

I am not a pork chop fan, so I wanted to try something different and came across this recipe. I had all the ingredients on hand except the frozen orange juice concentrate. So I substituted pineapple juice, which was ok, but I think using the orange juice concentrate would have been better. My family all loved this, including myself. The chops were not dry either. It was even better the next day. I did double the apple and pineapple juice, because I like extra sauce. I will definitely be making this again.

I was looking for a homemade Thousand Island dressing because I do not like the bottled ones. When I read that the person who shared it was from the Thousand Island region I knew it had to be good. I didn't change anything, though I was going to omit the black olives and red pepper, I decided not to. This dressing is very good, even my children liked it. We made Burger in a Bowl which called for Thousand Island dressing and it was fabulous. It makes quite of bit of dressing, so next time I will cut it in half since it has the peppers and olives and I knew it wouldn't have a long shelf life.