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These were good, but we did have some difficulties with the chocolate melting...first, after reading other reviews, we only used about 5 1/2 c. sugar. Then, when we were melting the chocolate (due to limited equipment size), we had to melt it in batches, and the first batch melted thick, but it worked. The 2nd batch would NOT melt thin enough! IT was this big glob! I tried honey (to prevent seizing), I tried water, then half & half (to thin it out)...it got thin enough (and it still hardened on the peanut butter), but it also got grainy and ugly...how can I prevent it from being so thick another time? Why did my first batch work and not my 2nd?

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Basic Flaky Pie Crust

Reviewed: Nov. 27, 2008

I don't really have anything to compare it to, but it turned out perfectly, so I'm giving it a 5!! I don't have shortening available in the country I live in, so --thanks for the tips to those who gave them--I used butter. I also used wax paper to roll the dough as someone suggested--that made it SO EASY!!! Thanks everyone, I'd been stressing about my pie crusts and because of this recipe, I didn't need to!!

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Grandmother's Buttermilk Cornbread

Reviewed: Nov. 26, 2008

Really great when you want an old fashioned, sweet cornbread! The first time I made it, I only put 1/2c. sugar in, thinking 2/3 was way too much, but my husband said "I like really sweet cornbread!", so the 2nd time, I put it all in, and it turned out perfectly! Thanks for a great cornbread! We use it for chilis, soups and even breakfast!

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Tasty Tender Pork Tenderloin

Reviewed: Feb. 13, 2005

I was tired of fixing my pork tenderloin the same old way I always do, so I came here to see what I could find...I found this recipe--very different from anything I've ever done--and it was terrific AND easy!! I saved some of the sauce and used it the next day on chicken--that was great, too! Thanks for the recipe!!

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Oven-Baked Caramel French Toast

Reviewed: Jul. 11, 2004

This french toast is easy AND awesome!!! I used a bakery type cinnamon bread. Everybody loved this dish!!! Thanks!

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16 users found this review helpful

Zippy Egg Casserole

Reviewed: Jul. 11, 2004

I had made this before (and rated it 5 stars). I just recently wanted to make this casserole for a baby shower, but I now live outside the U.S. and am unable to get croutons, pepper jack, swiss or cheddar cheese OR half and half. But, I want to let you all know how flexible this recipe is!! I made my own croutons (using a recipe also from this site), all whole milk, chorizo instead of sausage (for that kick), and American cheese and a hard cheese similar to Swiss (those are all I could get here...). Anyway, it still turned out great! Next time, I'd use a bit less milk, but otherwise, I was pleased!

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4 users found this review helpful

Migas II

Reviewed: Jul. 6, 2004

I grew up eating this dish as well. I don't know if it was because my Mexican father taught my mother to make it (and she revised it), but we always added diced tomatoes and green chile salsa. This has always been a favorite of mine, and traditionally, it is a way of using old, partly dried corn tortillas.

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32 users found this review helpful