drprentice

This was a crowd pleaser! So different and so yummy! I added crumbled feta cheese. I also toasted about 3/4 cup of chopped pecans in a dry skillet until lightly browned and added those. I made a creamy balsamic vinaigrette dressing from this site. I assembled the salad about an hour before the meal, and I opted to go ahead and add the dressing at that time. That was a mistake! It made the salad too soupy. But it was sooo good and everyone raved about it. Thank you for an awesome recipe!

This was delicious! I did not have nutmeg or cloves so I used pumpkin pie spice. And I used chopped pecans because that's what I had. I baked it in a 9x5 loaf pan, and it took 1 hour 10 minutes at 350 degrees. So yummy!

OMG! This was amazing!I used a 16 oz package of frozen cherries and cherry jello instead of strawberries due to a family member's allergy. I followed a reviewer's advice and put the jello with cherries in it in the refrigerator for one hour. That was way too long because it was completely congealed! So I spooned it into the casserole dish, but it looked awful. So I made some more jello and poured it on top so it would look prettier. I took this to a dinner with friends, and everyone RAVED about it! I'll definitely be making this again. Thank you!P. S. The name of this is a little goofy. I imagine a bowl with strawberries and pretzels in it. It's not a salad at all! I called mine: Cherry Cream Cheese Pretzel Pie, and my friends were looking forward to it!

I made this as written except that I also added 1 teas of almond extract. Mine was soft but not really jiggly at 50 minutes. I put it in the refrigerator after it cooled to room temp. It was very pretty in the pan, with the sliced almonds on top and a light dusting of powdered sugar. The flavor was good - I loved the lemon flavor. But the texture was a bit odd for me - too wet for cake, and too cakey for a cheesecake. So I'm not sure I'd make it again. Thanks!

These were FANTASTIC!I used 3# of UNPEELED potatoes that I sliced in the food processor.I used one LARGE onion which I diced, then sauteed in butter until browned - about 10-15 minutes.I mixed 1 1/2 teas salt and 1 1/2 teas pepper into the 9 T of flour using a whisk.I put 1/3 of the potatoes and 1/3 of the onions in the pyrex dish, then used a sifter to sprinkle the flour mixture over the potatoes. I used the butter as called for.After repeating the above twice, I heated the milk and poured it over the potatoes - I needed 4 cups of warm milk to come up to the top of the potatoes.The scalloped potatoes were NOT done after 60 minutes - I turned the temp up and cooked them another 20 minutes.They were delicious!

Delicious!I doubled the recipe and made it in a 9x13 pyrex baking dish.I used (2) 29 oz cans of sliced peaches. I put them in a colander in the sink and drained them well, then I squeezed the juice of 1 small lemon onto the peaches and stirred it up before pouring them into the pyrex dish. Then I sprinkled about 3 tablespoons of cornstarch over the peaches so they wouldn't be soupy after cooking.I used:1 cup flour1/2 cup sugar1/2 cup brown sugar1/2 teas salt1 1/2 tablespoon ground cinnamon1 cup (2 sticks) cold butter cut into slicesI put all these in the food processor and pulsed until mixed. Then I added 1/2 cup of chopped pecans and 1 cup of oatmeal, and pulsed again until mixed. Then I used my hands to "sprinkle" this mixture over the peaches, and pressed down lightly.After baking 30 minutes at 350 degrees, it did NOT look browned at all, so I put it under the broiler for 2 minutes, and it looked just right!Thanks for a wonderful and tasty recipe!