Bunkie

"WOW, this was insanely good! I followed the recipe exactly, and I think this is quite possibly the best pork tenderloin recipe I've ever tried for the crockpot. I wish I had two crockpots so I could make two batches of it at the same time. The meat was very moist, and the cranberry and mustard was an excellent combination. So good, and we'll d..."

Aug 28, 2011 on Food.com

"What a wonderfully refreshing dressing for fresh fruit! I loved the little extra zing from the spices, and the honey made it just sweet enough. Perfect for the horrid hot weather we're having in Texas right now. Thanks for sharing it, Bergy!"

Jul 31, 2011 on Food.com

"My husband said he'd give this one four stars only because of the length of time it took to fix - he was really hungry today! LOL For taste, it gets five stars. I used a mix of onion, bell pepper and celery for the vegetables, and I added a can of ranch style beans, undrained. I used canned chicken because that's what I had on hand ready to us..."

Jul 14, 2011 on Food.com

"Pretty tasty! Mine weren't real sweet (which makes it good for a breakfast muffin, as I really can't do a lot of sugar first thing in the morning, and the texture isn't really like either a muffin or a cupcake - still breadlike, but not as dense/packy as your usual muffin. I also tossed in some wheat germ for a little added fiber. I'm adding the..."

Jul 11, 2011 on Food.com

"Outstanding! This is a recipe that we can see dressing up with the addition of other veggies or seasonings, and one that's good just as it's written. The only change I made was that I left out the paprika, as I didn't have any. It got a thumbs up from the entire family, even the 8-year-old. I'll be making this one again!"

Feb 17, 2011 on Food.com

"Five stars! I followed the recipe just as written. Using the bread machine to make the dough makes it SO easy. My husband said he would have given it 4 stars because he thought the frosting was too much and he could only eat two at one time instead of three or four. I say there is no such thing as too much frosting. Both my kids enjoyed them,..."

Feb 16, 2011 on Food.com

"Fabulous! I used both semisweet and bittersweet morsels, and substituted vanilla pudding for chocolate pudding as that was that I had on hand. I baked it about 10 minutes longer than called for, but I used a stoneware bundt pan, which takes a bit longer to get hot. The cake came out of the pan beautifully, and a little dusting of powdered sugar..."

Feb 5, 2011 on Food.com

"Very tasty! I made this and took it to Sunday school for breakfast, and it got rave reviews. I wish I'd cubed the cream cheese a bit smaller, but other than that, it was really good. I did find it took a good bit longer than 35-40 minutes at 325 degrees to cook - after that length of time, at that temperature, it was still really mushy. I turn..."

Jan 24, 2011 on Food.com

"Good recipe! I followed it as written, except that I substituted marjoram as I couldn't find either tarragon or thyme in my pantry. Even my 8-year-old liked it. We served it with rice and baked butternut squash. The only reason we didn't give it five stars is because the garlic came out with a funky texture after cooking in the crockpot. I'd ..."

Jan 18, 2011 on Food.com

"Delicious! I baked the whole butternut squash, with slits cut in it to let steam escape, at 375 degrees for about 45-50 minutes. Then I cut it in half, cleaned out the seeds, and put the butter and brown sugar on. The only other thing I did differently was to cut little slits in the flesh of the squash and stuff them with raisins before adding ..."

Jan 17, 2011 on Food.com