Rustic Potato Soup with Cheddar and Green Onions Completely SUPER Potato Soup! I really enjoyed it, and truly easy peasy to make*!* I did use my slicing blade in food processor, since I was pulling < Read HEAVY out anyway, might as well put it to work*!*

Slow Cooker French Onion Soup I love this recipe, AND the reviewers, Handy, Dandy HINT @ cooking onions overnight w/Paper Towel doubled on top*!* Totally rockin tip, y'all*!* For the person who found the red wine too strong, A) probably needed to be decanted first or B) my tip, which is always to use the cooking line of wines & sherry's, so smooth and perfect flavors! We're not drinkers, so it's easier to have these & also, not expensive! Cooking Sherry is THE Secret Ingredient in Chicken Pot Pie*!* ENJOY**

Hearty Chicken Pot Pie The SECRET to a really good Chicken Pot Pie is to add just a small splash of cooking Sherry (wine) to the total ingredients after turning off the range! This gives it the flavor of restaurant and purchased Pot Pies! ENJOY*

Spumoni Chunk Cookies YUM CITY*!* TUCSON, AZ loves these cookies, so far one dozen even of friends have begged this recipe from me! I was only too happy to turn most of my pals onto this fabulous website, as well as having written recipes for those w/out computers*!* I like to use my Life Mbrs. Cooking Club of America's recipe cards for these, all info fits on those*!* I'm with the gal who uses 3/4 cup of each ingredient, I prefer the taste of a bit of cookie; but when my sister, LEK, comes from Bangkok, Thailand, I make them the original way! She simply loves Pistachios*!* Thanks again for another grand cookie delight**

Golden Pound Cake This is the easiest pound cake I've ever made. I've made dozens out of different cook books. I think I've bought maybe 1 or 2 ever. Once I realized, by making the first one, how simple pound cake is, I never went back to the store for any! I think y'all know just what I'm saying. But THIS ONE, is the simplest of them all, whips up in no time! For the fine lady who had a bit of dryness on sides and bottom, here's a couple "Homemade Tips" 1)Use a different pan, especially if you are using glass, switch to a dark, HEAVY one. 2) Put a thin sheet on the rack below the cake 3) Have your oven calibrated!!!! Always remember this= the heavier the pan, the lighter the cake! Don't ask me why, it just works! Any comments on that?? PLEASE Best Wishes, RSB in Tucson, AZ