Deborah Norris

I used cauliflower and broccoli in this recipe. The seasonings were very tasty. I also used olive cooking spray. I didn't cut small enough so I did end up cooking them a bit longer and family really liked it. I've been asked to make it again already.

I used this brine recipe for a 4 lb. pork shoulder roast. I marinated overnight. I cooked in slow cooker and we ate it on onion rolls with some pickled peppers I canned. My family ate and ate. We all loved the bit of tangy flavor of the meat. Simple and easy.

I added some chopped garlic near the end of sautéing the onions. Very good tasting but I might make again and add mushrooms, bacon. I thought it tasted better warm rather than room temp.

We used white cake mix and chose not to use walnuts. Served it warm with French Vanilla Ice Cream and it was enjoyed by everyone. A bit sweet for me but other 4 family members said they liked the fruity flavor mixed with the cold ice cream and warm cake.

Wonderful recipe, everything came together. Did add a bit more milk because when I started to mix it started flying out of the bowl. Soup base essential to flavorings.

Husband really liked this with French vanilla ice cream. I used just plain old hamburger buns.I thought a little too sweet, just me. Fast, easy, good recipe.