This casserole turned out delicious with just a few changes. First, I wanted a larger casserole, so I used more sauce and pasta. I omitted the hamburger and pepperoni (no one likes pepperoni). Instead I browned a pound of sweet Italian sausage with the onion and green pepper. I added 8 ounces of fresh mushrooms (sliced) and added that to the meat mixture toward the end of browning, then followed the rest of the recipe. I placed half of the mixture in the dish, put a layer of cheese, then the remainder of the pasta. Last 10 minutes of baking, I added a cup of cheese to the top and returned for baking until melted. It was very good.
I made this cake exactly as written the first time. The cake turns out really dense, which I normally like. However, it was a very wet cake. So, I tried several things to lighten it up and it turned out better. I used sugar-free pudding mix and diet lemon-lime soda. I reduced the oil 1/4 cup and added 1/2 cup of sugarless applesauce. It turned out great! This would make a pretty cake to have at Easter as it is very pale green. Thanks for sharing.
These turned out pretty good. However, I tried a few things differently the second time. I cut the steaming time down so the potatoes are tender crisp. Then placed them in a baking dish and poured butter/garlic/dill mixture on top. Then bake in the oven 15-20 minutes basting with the butter mixture. They turned out wonderful and not as mushy as they did the first time. Thanks for sharing an easy, basic recipe.
I have made these twice. The first time I reduced the pepper to 3/4 tsp. as recommended by others. It was still too much pepper. If you're going to make them with the black pepper, try 1/2 tsp. The second time I omitted the black pepper completely. Instead, I chopped up one small green pepper. These turned out delicious. The sauce is good just as it is, but I did double it and that was plenty. The cabbage rolls were served with baked potatoes a fruit salad and they were a hit with our family and we don't even like cabbage.
This cake is awesome! I made it exactly as the recipe states. I used regular chocolate chips, not mini ones as someone else suggested and they did not sink to the bottom of the cake at all. In fact, when the cake cooled completely, you get soft chocolate chips with every bit! It was a huge hit with our guests for our daughter's birthday. I made a glaze to top it off, and it was fantastic and didn't add all that much sweetness. If you want the perfect chocolate cake glaze, follow this: 3/4 cup semi-sweet chocolate chips, 3 Tbsp butter, 1 Tbsp light corn syrup, and 1/2 tsp. vanilla. Cook in microwave for 1 minute and then stir until nice and smooth. Spoon over cake.
This recipe is rated 4 stars as is. If you make the changes I did, then I would rate it a 5 star. Instead of vanilla, I added 1 tsp of almond extract. I used dried cranberries, and increased it to 1 cup. I added about 2 tsp of orange zest. The muffins were very dry, so next time I'll add 2 tbsp to 1/4 cup milk to the batter. My changes make them awesome! NOTE: I have to update my comments. I made these again with fresh chopped cranberries and they were by far much better than with dried cranberries. Also, add just 1/2 tsp almond extract, a whole tsp is a bit much. And I will add even more orange zest the next time. I also recommend just cutting the cranberries in half and not chop them. This way you get the nice tart taste in each bite. But, use more cranberries, I used 1 cup and will increase that 1 1/2 cups the next time as well.
This was a very good cake. It reminded me of some almond thumbprint cookies I make at Christmas. I used the whipped cream cheese frosting from this site. It was a nice combination. I'll make this again. Thanks for sharing.
This recipe is excellent. It is light and fluffy and makes quite a lot of frosting. I used it with an Almond Bundt Cake recipe from this site and it made a very nice light dessert after a huge Easter meal. I will definitely make this frosting again. The only change I made was to use powdered sugar and almond extract because it went well with the almond cake. Thanks for sharing.
I made an Easter basket cake many years ago and had forgotten about it. This recipe was a good reminder. I made this cake with an Almond Bundt cake and Whipped Cream-Cream Cheese frosting, both from this site. I baked it in a bundt pan. When cooled, I frosted and filled the whole with green tinted coconut and placed a variety of Easter candy in the middle. Instead of making a handle out of foil which does not bend nicely, I used floral wrapped wire sticks and curved them gently around a round object. Then I wrapped with bright colored ribbons and made two bows of matching, but different ribbons. Everyone thought I really fussed with the cake when in actually, it was very easy. It looked very festive with my Easter meal. I will definitely do this again. Picture to be posted soon. Thanks for sharing.
These potatoes are fabulous just as they are!! I may have been generous with the minced garlic because I LOVE garlic! Other than that, I followed the recipe exactly and they are the best potatoes I have ever had. They are very easy to prepare as well. After boiling, I put the potatoes in my KitchenAid along with the butter and cream cheese. Let them soften a bit, then blend them. Just awesome! A family favorite that I will make again and again! Thank you for sharing.
I tried posting this recipe a while ago. No wonder it never made it. It was already here! I do a couple things differently. I slice the potatoes and fresh carrots extremely thin as if making potato chips. Layer the potatoes on bottom of casserole dish, sprinkle with salt and pepper, layer with carrots, salt and pepper, sprinkle with raw long grain wild rice, 2/3 of a bag of frozen peas, topped with grounded beef browned with the onions and green pepper. I use a full can of tomato soup and 3/4 can of water or so. Cover and bake 1 hour 15 minutes. Uncover and bake 15 minutes longer. Top with shredded cheddar cheese and return to oven until melted. My family LOVES this recipe. The kids always request it for their birthday meal. It takes a little time to cut the veggies so thinly and the baking time is long, but it's a winner every time. Have tried it with cream of mushroom soup, but we prefer the tomato.
I made these yesterday and they were very good. I didn't have any wheat germ, so I used an additional 1/4 cup oatmeal in it's place. I had some huge blackberries in the freezer and added those to the muffins instead of blueberries. And I used pecans instead of the walnuts...personal preference. The topping is a nice added touch. They turned out beautiful and something that I would serve to guests at a brunch. I might try the batter in a 9X9 baking dish and serve as coffee cake drizzled with vanilla glaze. My husband LOVED these. Next time I will try the recipe exactly as listed including the wheat germ. Thanks for sharing this recipe.