This was great!! added a few extra TB of flour, baked at 340 for 13-14 minutes. Froze each batch for about 10 minutes before baking to help retain shape. Used a sterilized chapstick top to make 'thumbprints.' Used strawberry jam. Did not use sugar/milk drizzle.

This is the best cheesecake I've ever had!!!! I used gingersnaps for the crust in place of graham crackers. Was a huge hit at Thanksgiving. Everyone loved it. Thanks for the amazing recipe!

I was excited to try these--I had some leftover bananas and was tired of banana nut bread. I left out the dates because I had none, used apple sauce instead of oil, and added cinnamon; for half of the batch I added chopped apples. They baked in 22 minutes and were certainly healthy, but not very flavorful. I was baking them to give as a gift, which I still did, but I decided to make some chocolate chip cookies to go with them just in case. Maybe next time I could try adding nuts and more spices.

What a yummy cobbler! I used 12 peaches (I had a lot I needed to use) mixed with 1 cup sugar (instead of 1 1/2). I cut the sugar in the batter to 3/4 cup and added vanilla. Instead of two cups of water with the butter, I used one and it had plenty of moisture. Baked for 1 hour 15 mins and then and then let set for 30 mins before eating. It was quite good--not too sweet either, which is just what I was looking for. Thanks!

I made this yesterday for a dessert party and it was the STAR of the desserts. I used a cookie dough crust--a little over half of a large tube of chocolate chip cookie dough (saved me time, but you could make it from scratch). Baked for a while; about 16 minutes until firm but still slightly soft. For the inside, I filled my 8-inch bowl first with a tub of chocolate ice cream (everything is 1.5 pints now), pushing it up the sides so there was a bowl-shaped cavity for more ice cream. Inside of that, I put chocolate chip cookie dough ice cream, totaling 3 pints between the two. I frozen that AND the cookie dough crust for about 5 hours. For the meringue, I beat 9 egg whites with a heavy cup of sugar and 1/4 tsp cream of tartar. I was making Creme Brulee at the same time (from Creme Brulee recipe on this site), using 9 egg yolks (1 1/2 times the recipe), so I used all the leftover egg whites for this meringue. I made a lot of meringue, which allowed me enough to THOROUGHLY coat the outside of the ice cream and cookie dough. The meringue MUST cover everything--it acts as an insulator. This is VERY important, or the Alaska will not work. I froze that for 2 1/2 hours and then baked for 8 minutes. It could have used an extra 2, but it was lightly browned at 8. This was a spectacular and delicious dessert, plus it was something new and fun. I will make again--thanks for the recipe!

GREAT chocolate drink--I've been looking for a good chocolate drink with Irish Cream and this one was perfect. I made a big batch (for a party) using a ratio of one hot chocolate packet (dark Swiss Miss) to every 3/4 cup milk and 1 TB Irish Cream. Blended it then topped each glass with whipped cream. YUM! It was a huge hit. Thanks :D

WOW, my dogs went crazy over these! My dogs do not have a diabetes, but I thought this sounded like a tasty and healthy treat. I used one LARGE container of baby food--one batch with chicken noodle and one with turkey vegetable--1/ cup flour, and 2 eggs. I spread it onto a baking sheet and baked for 12 minutes at 350 degrees. After cooling a few minutes, I used a heart cookie cutter to punch out shapes, then cut the scraps up. I stored everything in a few ziplock baggies in the fridge. The dogs went wild for these treats, they really loved them. I served them to my two dogs and also have them at a doggie DNA party for my dogs and their doggie guests. Six different dogs all tried these, ranging from Chihuahua, Collie, mixed breeds, Lab, and Akita and they ALL loved them. Not one dog turned them down, even the picky Chihuahua. They were VERY popular and I had a few requests for the recipe. I am positive I will be making these again and I highly recommend them. My dogs and I thank you for sharing the great recipe.

I made these for my dogs and dog guests for a doggie DNA party. I upped the pumpkin to 1 cup and the peanut butter to 1/2 cup. I used no salt or cinnamon. I rolled them and cut them into various shapes (hearts, dog bones, dog houses, etc.) and baked at 350 degrees for 12 minutes--they would have burnt to a crisp after 40. They smelled nice (I didn't try them) and the dogs LOVED them. Six different dogs all tried these, ranging from Chihuahua, Collie, mixed breeds, Lab, and Akita and they ALL loved them. Not one dog turned them down, even the picky Chihuahua. 100%, I will make these again. Thanks for sharing this healthy and natural dog treat recipe!

I really enjoyed this, although I made a few changes because my fiance forgot to purchase some of the ingredients. Instead of carrots and mushrooms, I used about 1 small bag frozen corn mixed with broccoli florets and diced red peppers. I omitted the milk and used all light ricotta and light mozzarella. Also, I used fresh spinach. I rinse one bag of spinach and microwaved it until it wilted, then I drained it, chopped it, and squeezed out the excess moisture. I think the fresh spinach was a really nice touch. I made this for a family get together, along with traditional tomato lasagna, and this was a HUGE hit! It was gone long before the traditional lasagna and everyone was asking for the recipe. Honestly, I was surprised at how good this was, because it really was quite simple. I plan on making this again next weekend. Thanks for the excellent and easy recipe!

wow great recipe!! I didn't change a thing--thanks so much!! (I used Quorn brand veggie crumbles and they went really well).

This has become my go-to recipe--with some changes. I used fat free sour cream and Ortega green sauce instead of jalepeno salsa. I added 1/2 packet taco seasoning to give it a little more flavor. Next I added 2 small cans green chilis instead of green chili salsa as well as a few roasted red peppers and blended everything together (cilantro included). I stuck the blender in the fridge and let the flavors mix overnight. The next day, for the filling I sauteed the onion with one small can green chilis. I added one can drained and rinsed black beans and one can refried beans, as well as the remaining 1/2 packet of taco seasoning to the onions/chili mix. I microwaved a few vegetarian 'chicken' patties and chopped them up and added them to the filling mixture, then filled up each enchilada, smothered them in sauce, and baked (covered--so important!). I've made this recipe for a dinner party of 14 and everyone loved it. Plus I make it for my fiance and myself weekly. Its nice to have the sauce made the night before because the flavors meld and it makes cooking this after work so much easier! Thanks for the great idea :)

I followed the recipe to a T and it came out perfect! I made it as a surprise for my fiance on our anniversary and he loved it--he's had MANY creme brulees (pretty much every time he eats out he checks the dessert menu for it) and he said that this was one of the best he's ever had. I made creme brulee for him about four years ago and it took HOURS and honestly, it was only 'ok'. Nothing to rave about. This was great and SOO easy! Thick, rich, delicious--and the sugar crust came out PERFECT! You do really need to watch it.. just pull it out and check it every thirty seconds or so while it is broiling, because it is difficult to see with just the oven light on--you may burn it by accident. This happened to one of mine and I just skimmed off the burnt sugar top (a bit stayed around the edges) and redid it. Thanks for the delicious, fast, and easy recipe--I never realized making creme brulee could be so painless!

good but not great for how fattening it is.

delicious!! I made this the day before I served it at a party and it was a HUGE hit. I substituted 1/2 cup roasted red peppers for the sun-dried tomatoes, and they added so much to the dish. I also used one sweet onion finely chopped. Instead of shredded mozzarella, I used a round of fresh mozzarella, chopped/torn into pieces and mixed with the bruschetta. I put it in the fridge for about 24 hours and then served it, allowing quests to dish it out. I made a triple recipe (tripling all of my additions also) and it was gone halfway through the party! Thanks for the great recipe--I will be making again!!

This was a great dish! My husband made it and used a bit less peanut oil but added cashews (he used a lot, maybe 1/2 cup), which was FABULOUS! He also added quite a bit of steamed broccoli near the end--more than 1 cup florets. Very delicious--we loved the tofu (he sauteed it first so it was a bit firmer). Thanks for the great recipe!

Great recipe for tilapia! I took the suggestions of others and added 1/4 cup seasoned bread crumbs, cut the lemon in half to just 1 TB, and use light mayo. The broiling times were perfect--this fish cooked very quickly and tasted fantasic. I served it alongside asparagus, broccoli, and seasoned brown rice. Everyone loved it; thanks for the great recipe!!

I followed the recipe exactly, I even used $12 lb Maryland crab!--but it did not turn out. The cakes fell apart and, even after baking, did not stay together. I'm really not sure why... I followed the directions exactly. They still tasted pretty good though.

What can I say but WOW!!! This was a HUGE hit, my family LOVED it. I more than seared the tuna (we like it fully cooked) and placed it on top of a bed of brown rice. I poured the sauce over top (made exactly as called for) and it was PERFECT. Thanks so much for the fabulous recipe!

DELICIOUS!!! I followed the recipe to a T except I added 1/4 cup butter to the milk while heating (this was how my father always made it, and he was taught by his neighbor's grandmother). This made it moist, but still incredibly light. I baked it in two round pans for 30 minutes at 350 degrees. I made a chocolate ganache with 1 cup of half and half and 8 ounces of semi-sweet chocolate and, after allowing it to cool for a minute, spread that on top. DELICIOUS DELICIOUS DELICIOUS!!

This was FANTASTIC!!! I served it for a presentation on Irish food and everyone loved it, plus my Irish professor kept complimenting me on how much better it was than any soda bread she had ever had!! I did not use carraway seeds, used extra raisins, and used fat free sour cream. The bread rose WONDERFULLY--it was huge. This truly was delicious--almost like a cake. Thanks so much for the great recipe!!