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This was my first Sirloin Tip Roast. I followed it to a T with the exception that I roasted it with some onions and carrots. It was the perfect doneness -medium at 145 to 150 degrees and the rub was delicious. It even flavored the carrots and onions that I put in the pan. This is most definitely a keeper!!!

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Honey Cornbread

Reviewed: Jan. 3, 2011

I made this for the first time last night - actually doubled the recipe. Followed the recipe as is and it was fantastic. Very light and fluffy and the honey added a wonderful flavor. Will definitely keep this as my cornbread recipe for the future.

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1 user found this review helpful

Pineapple Cheese Ball

Reviewed: Nov. 27, 2010

This was so easy to make and everyone loved it and several people asked for the recipe. I think it was just fine as is written - I did add a bit of seasoning salt and just a pinch of cayenne to see what that would do. This is definitely a keeper!

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8 users found this review helpful

Spinach Phyllo Cups

Reviewed: Nov. 27, 2010

These were excellent and easy to make. I added a bit of johhny's garlic seasoning into some plain feta and mixed it together with some herbed feta. Will definitely make again.

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2 users found this review helpful

Roast Leg of Lamb

Reviewed: Jan. 3, 2010

This was fantastic and my first time making lamb. The slight changes I made were to rub olive oil on the lamb first and when I made the cuts to put the garlic in I also put some dried rosemary in the cuts as well. I took out of the oven at about 145 degrees on the thermometer and put foil over it for about 10 minutes. Then took off to slice. It raised another 10 degrees to 155 out of the oven. From the research I did you do not want lamb well done so I am not sure I would do it all the way up to 165-175. This was absolutely delicious and easy to make. Will definitely make again.

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Yummy Sweet Potato Casserole

Reviewed: Nov. 26, 2009

This was fantastic. I used the recalculation tool and doubled the recipe. It was great to have left overs and I was asked for the recipe. I did add just a sprinkle of nutmeg and cinnamon which was an idea from another reviewer. Since the reviews were so great for the recipe as is...I did not want to change but the idea of cinnamon and nutmeg with sweet potato sounded good...so I just sprinkled in a small amount and one friend said she liked the hint of nutmeg. The pecan topping was excellent. Like other reviewers I baked the potatoes first. This is definitely a keeper.

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Savory Pork Stew

Reviewed: Oct. 22, 2009

I absolutely loved this recipe. The sauce it made was delicious. I cooked it all day in the crockpot and the only change I made was I added carrots as well and used baby yellow potatoes as I did not have any red. This is a keeper for sure. Everyone I served loved it. I made cornbread to go with it and it was a nice compliment.

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Miracle Baking Powder Pie Crust

Reviewed: Sep. 5, 2009

This recipe made a powdery mess that never turned in to dough. It was awful and so disappointing. I could not use the result of what I made.

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Easy Beef Strogonoff

Reviewed: Jan. 15, 2009

This recipe is wonderful with a few additions...I did add a can of cream of mushroom soup and I also put in a bit less sour cream since I had the soup. I also added some white wine and some Sherry cooking wine and some worstersire and it came out really great.

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Brie and Mushroom Phyllo Puffs

Reviewed: Jan. 3, 2009

I went for the adventure with the Phyllo dough and it really wasn't that difficult to use. They do tear very easily but if you are careful it works out just fine. I did think they had to much butter on them so next batch I will only put butter on the last fold. I had made some spinach balls earlier in the day and made some with the spinach ball filling along with the brie cheese and they were wonderful as well. Will definitely make again and now I am excited about all the wonderful things to try with phyllo dough.

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1 user found this review helpful