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There's way too much butter in this crust. That makes it extra tasty, but the crust shrinks up while baking. The filling is great though, so with a different crust recipe, or a refrigerated crust, this is a really tasty pie!

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1 user found this review helpful

Maple Roast Turkey and Gravy

Reviewed: Oct. 16, 2006

I've made this recipe the past two Thanksgivings and plan to use it again this year. The turkey always comes out moist, and the gravy has amazing flavor! The only thing I do differently is add a lot more chicken stock at the bottom of the roasting pan (a lot of it evaporates during cooking).

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30 users found this review helpful

Peanut Butter Chip Tassies

Reviewed: Dec. 22, 2004

I just got done making these for a cookie swap. The recipe is incredibly easy, and doesn't have a lot of ingredients. They came out really tasty too. I only gave this recipe 4 stars though because they weren't nearly as pretty as I was hoping. The peanut butter filling formed a crust that cracked, but not in a nice looking way. I will definitely make this recipe again, but next time I might try peanut butter (maybe 3/4 cup?) instead of chopped chips.

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0 users found this review helpful

Apple Crunch Pie I

Reviewed: Sep. 30, 2003

This is the only apple pie recipe I will ever make again. The crispy topping is such a nice change from the regular two-crust method. It only takes about 6 good sized apples to make a mile-high pie. Other than that, I wouldn't change a thing in the recipe.

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1 user found this review helpful

Mandarin Orange Chicken

Reviewed: Feb. 3, 2003

This is a great recipe! I cut the chicken into little strips. I also used 1 cup of orange juice and let the sauce reduce a little until it was thick and sticky. Served over rice with some chow mein noodles sprinkled over the top, this is a great weeknight meal!

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36 users found this review helpful

Jell-O® Ween Poke Brownies

Reviewed: Nov. 6, 2002

Very easy to make, and went over huge at a Halloween party. I made them in cupcake cups and used cheesecake-flavored pudding. If you use the cupcake papers though, only use a little bit of brownie batter in each one, no more than a third full. Also, you might want to consider doubling the pudding because it wasn't enough to cover them all.

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4 users found this review helpful

Mom's Pumpkin Pie

Reviewed: Nov. 23, 2001

This is the only pumpkin pie recipe I ever use. It has just the right amount of spices. The filling is enough to fill 2 frozen pie crusts or one deep dish pyrex-type pie dish.

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Mouth-Watering Stuffed Mushrooms

Reviewed: Nov. 23, 2001

Delicious! I made these for Thanksgiving dinner and they were the first thing to go. Next time I'll have to make a double batch. The only way I can describe the flavor is mild with a kick.

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1 user found this review helpful

Black Forest Mini Cheesecakes

Reviewed: Nov. 1, 2001

Very good and fairly easy. I used chocolate cookies for the crust.

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2 users found this review helpful

Marbled Pumpkin Cheesecake

Reviewed: Oct. 29, 2001

Very good...the crust was a little thick for me, but otherwise it was great! I will definitely make this again. It's a great holiday dessert alternative!

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2 users found this review helpful

Easy Pepperoni Bread

Reviewed: Oct. 15, 2001

Very good recipe. I added some cooked italian sausage, the family loved it!

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35 users found this review helpful

Bruschetta III

Reviewed: Oct. 2, 2001

This is a great recipe. I used just the mozzerela and dried herbs and it still came out really well. Very easy and delicious!

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32 users found this review helpful

German Apple Cake I

Reviewed: Oct. 1, 2001

This is a great cake. I live in New England so I always looking for new apple recipes for the fall. I'll definitely use this one again. The only trouble I had was that the batter was so thick I had to add about 1/4 cup water to be able to stir the apples into it.

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1 user found this review helpful