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Awesome Slow Cooker Pot Roast

Reviewed: Aug. 24, 2010

I made this to recipe, but quickly browned it before putting it in the crockpot. Worked out great and will definitely make this again!

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These are very tasty and would never know there was zucchini in there - I made them exactly to recipe. Only real complaint is that they turned out very cakey - so they fall apart kind of easily. Won't make them again.

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Muffin Frittatas

Reviewed: Jul. 11, 2010

Good and easy to make - need to grease the pan well, but they came out clean. Just ran a butter knife around the edge first. Made this to recipe, but would add a little more spice next time - maybe cayenne pepper. Could easily substitute just about any vege - mushroom, spinach, artichoke, etc. Even the kids (all toddlers) ate it!

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Melt In Your Mouth Pumpkin Bread

Reviewed: Oct. 10, 2009

I also had to change a few things - added 1tsp of baking soda, 1tsp of baking powder, plus one cup of brown sugar and reduced the white sugar to 1cup. Usually, I just throw in a little cinnamin, nutmeg, and ginger - but I don't measure. Pumpkin pie spice would be great too! My husband and I both really hate coconut, but it really can't be tasted in this recipe. The first time I made it with one box (rather than 2), and it was superb! Even with the full 2 boxes, it changes the flavor, but nothing is distinctly coconut - just super moist! Great to eat right out of the oven or frozen for later!

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Aunt Lillian's Crumb Cake

Reviewed: Dec. 21, 2008

I had a couple of issues with this, but overall it was good. I did change the topping as suggested by another reviewer also. My 9x9 dish started to overflow as it rose, so will do it in a 9x13 next time. Also, the edges cooked really fast (almost burned), but it took a lot of extra time to get the center cooked. This could have been my oven (electric, and pretty new to me). Overall, easy recipe that I will definately make again - 4 stars because of all of the needed alterations.

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Greek Pasta Salad I

Reviewed: Dec. 20, 2008

I love this salad, and make it every summer. Usually I substitute spiral noodles for the elbows, and might also add artichokes, or substitute fresh mozz. instead of feta.

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Iced Pumpkin Blondies

Reviewed: Dec. 20, 2008

I've made these for years, and they always turn out great, though are more cake-like than a brownie consistency. This year, I made them in cupcake sizes, instead of in a big cake pan - and they were perfect.

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Chuck's Favorite Mac and Cheese

Reviewed: Apr. 2, 2007

I followed the advice of others here - only used about 1/4 c of Italian seasoned bread crumbs on top (though I could do without), 1/4 c of milk, and processed the cottage cheese. Overall, I felt it needed - something. So, I used a parmesian/mozz. mix cheese and half a small jar of nacho cheese dip (sharp cheddar with hot peppers/spices) for a kick. I also used more pasta than the recipe called for - closer to 12 oz. Pretty good change of pace.

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