Total waste of my pecans

These were so good, I hid some of them just for me before they all disappeared! I made these exactly as the recipe reads.

This was the best tasting pound cake I have ever made, BUT it stuck to the pan and fell to pieces. I'll try this one more time before giving up, only this time I'll use Bakers Secret and omit the sugar. Much better the second day, so bake ahead.

One of the best lamb recipes I’ve ever made! Serve it with garlic mashed potatoes and drizzle the balsamic reduction over the potatoes; top with the lamb chops and more sauce. I served this with mint jelly and Lima beans. It’s my husband’s favorite meal.

This was the perfect recipe for Shrimp and Grits that I have been looking for. I doubled the recipe for a dinner party and only made small changes. I used 2X the cheese and substituted smoked Gouda. I can’t wait to make it again!

What is the Kentucky Derby without a mint julep? This one didn’t disappoint. I made the mint simple syrup the day before, so it was easy to mix drinks for our guests. I clipped mint from my garden the day before and kept it fresh by keeping in a glass of water on the kitchen counter. Love it!

These were great! I didn’t have club soda, so I substituted Sprite Zero. I had to cut the sugar back by 1/2 to accommodate the sub.

I cut the dressing recipe in half so the salad wasn’t too drenched. I also just used store bought croutons to save time.

The soup was really good the SECOND time I made it. The first time, I made the recipe as written and it was nothing to write home about. I made a few corrections the second time and it turned out amazing. Here are the corrections - do not add the bacon to the soup! Save the crispy bacon as a topping with cheese and green onions when served. Do not add tarragon and cilantro! The tarragon flavor in the first batch was overwhelming and ruined the soup. DO add salt and white pepper to taste. This requires a lot of salt to balance the potatoes. The second batch with the corrections listed was great!

Fabulous! I cooked the roast for an hour and 1/2 then added potatoes and carrots and baked for one more hour. Perfect!

This pumpkin bread was amazing. I used 2 larger loaf pans instead of the 3 smaller ones called for in the recipe. I baked at 335° for 50-55 minutes. The bread is better of it sits overnight. It’s a bit dry on the edges if you try to eat same day. By breakfast the next morning, it was moist and delicious. I have made several loaves and taken to neighbors to celebrate the beginning of fall!

Loved this! I’ll definitely make it again.