sandiana

Perfection! This has been my go-to pot roast recipe since discovering it here a couple years back. The gravy/au jus this produces is salty, but in a delicious way, and if you can't have that much sodium you just don't ladle much on when serving. I sometimes add half a packet of dry onion soup mix, but it's great either way. I have cooked up to 10 hours, and the longer it cooks the more tender it is. Making it for dinner tonight.

Great recipe! After making as is a couple times, I tweaked it slightly to personal taste. My hubby and I both absolutely love it and it's now in the monthly dinner rotation. I skip the onions, add one soup can of milk and use shredded or chunked Velveeta in place of the cheddar cheese for more creamy goodness. We also think it's much better topped with crushed Ritz crackers mixed in with a little melted butter vs chips, but that is personal preference.

Followed recipe exactly, except made in the oven for a quick spur-of-the-moment dinner instead of using the crock pot, so skipped the step of flouring and browning the meat. Delicious! Hubby formed into (4) 1/2 lb patties, and I baked at 375 (350 in my convection oven) for 20 minutes, flipped each one over and spooned some of the gravy (which I had whisked together and warmed on the stove) on top of each patty and baked an additional 5 minutes. The beef was well done but still tender. Served with corn on the side, and really enjoyed the meal. This is definitely going into our regular rotation.

Excellent! This will be my go-to lemonade recipe. This was my first time making lemonade with simple syrup, as I usually make it with Truvia (Stevia sweetener) but wanted to make something special for my hubby on this hot summer day. I followed the recipe to a T other than adding ice cubes to quickly cool down the simple syrup. It took 6 lemons to yield exactly 1-1/2 cups of lemon juice. In addition to the ice I had added to cool down the syrup, I added the full 8 cups of water and also some more ice in each glass. My hubby likes things extra sweet, so I added a few packets of Truvia to the full pitcher, but it's great as is and this is a 5-star recipe as is.

I have been making this recipe for years, exactly as written except with no nuts added. While nuts would be a great addition, they're not needed -- it's delicious without them and I prefer not to add the calories if unnecessary. I also make using Cool Whip Lite and can't tell any difference.

I had heard about this on the Weight Watchers boards and finally decided to give it a try. It is even better than I expected. This is fat-free, people! Woohoo! It has great flavor and texture, and I think it is plenty sweet on its own. So, since I also really like the slightly crispy/chewy top & edges of angel food cake, I do not plan to add any whipped topping ... you just don't need it, IMHO. Oh, and I made it exactly as directed, spraying a 9x13 pan and baking exactly 30 minutes at 350. I did *not* invert the pan, though ... turned out perfectly. It literally took 2 minutes to prepare; is now my go-to last minute dessert to bring places.