Didn't use nuts or make syrup. They were good, very different. Think next time I'll add some chopped apple

This recipe is absolutely awesome!! I had some leftover buttermilk to use...but realized that I didn't have any milk after everything was already mixed. So, I used heavy cream since it was only a half cup. I took the advice of others and added a tablespoon of lemon juice and allowed it to sit overnight! Also please add a teaspoon (or two) of vanilla!!! This does make a ton of batter, but I am doing quite well with using it by myself. Also, cook on medium low heat..medium is too high and will cook too quickly!!

I actually made these last year, but forgot to review. They were amazing and I'll be making them again this year. Much better presentation and flavor than traditional sweet potato casserole. A few tips that made things easier for me: The big tip I wanted to impart is that their is def. a science to scooping out the oranges. I know it isn't easy to explain but everything goes about 3x as quickly if you get in between the orange rind and the white skin covering the fruit using your finger. Then you can basically peel the orange out gently with your hand leaving a nice smooth orange rind bowl. A spoon or knife tends to puncture the white skin and makes it harder to get everything out and in the end you are stuck scraping with a spoon, and there are still bits of orange clinging to the inside and a lot more mess. The only problem with the quick method is that you have to be careful when you come to the bottom as you might accidentally remove the very bottom plug and your orange bowl will have a hole. The solution is to pinch that piece off when you are scooping/peeling. If you still accidentally tear out the little bottom part (which I did on one or two) it is all right, just wrap the oranges loosely in some aluminum foil. The second tip. I had some problems balancing my oranges in the pan and the water. I ended up putting aluminum foil around them (loosely) and then when I put them in the pan the foil allowed them to prop up against one another). They still cooked fine but I

This is an easy worry free way to get a scrumptious home cooked meal to the dinner table. Great for a lazy Sunday. Do take heed that this recipe calls for too much liquid. If you reduce it as the others suggested you will be just fine. Also after the 1st 5 hours I chose to add 3 Tbsp blended with cold water until smooth. Crockpot cooking will not reduce liquids, therefore this will thicken it up a bit. Also, I took a picture because I remember someone saying it lacked presentation. Presentation is up to the indivdual. There are many different Crockpots that not only cook, they also look great serving.

Thank you so much for sharing Justine. I was looking for something to serve at my wine club and this was perfect. In the picture I adapted it to go into the crockpot for work. (no changes to the recipe were made, just placed in crockpot instead of oven) I served it on Boss's Day for our spread with as many different kinds of crackers and breads I could find. 2 crockpots full, None Left by mid-afternoon.

To save on dishes and extra steps, I made this delicious recipe using only one soup pot, one soup bowl, and the blender. You will appreciate this if you have no dishwasher :) Caramelize the onion with a little butter and brown sugar in a large soup pot. Add in crushed garlic when the onion is almost fully cooked. Remove cooked onions from pot and set aside to cool in a soup bowl. Boil the chicken stock in the same large pot, reduce heat and cook the squash until it is tender. Remove from heat. Use a masher to mash squash while it is still in the pot. Add orange juice curry and any other seasoning. Let all the ingredients cool off a bit. Combine the caramelized onion with the squash broth in blender and blend. Return to the large pot. Heat to a boil, add rice, reduce heat, and adjust seasoning. Once the rice is cooked the soup is complete. Tip: the more pale the squash is at the grocery store, the less ripe it is, so choose one with more color.

I substituted the cans of vegetable broth for veggie stock/broth cubes. They are cheaper. They worked great. I used 4 with a little over 4 cups of water. I used fresh jalapeno peppers instead of chillies from the can, also cheaper. This soup tastes just like what you get in the Mexican restaurant. Don't skip the avocado!

I did dice a little onion and saute it before adding the cabbage. My family loved this and ate the whole pot. I hope you enjoy the picture I submitted and thank you so much for sharing.

Amazing!

I switched the fresh jalapenos for some nacho slices. This made it more "spread" friendly and it was gone as soon as I set it down.

I used this recipe during lent, made it for my co-workers and kept it in a crockpot. If you plan on keeping it warm for some time like I did, cook the pasta until it is almost done, but not quite al dente.

I love breakfast throw togethers. Simple and easy way to provide the family with a warm breakfast on a busy weekday.