WONDERFUL! Needed a quick dessert with apples, and tried this. Everyone gave great compliments. Def a keeper for anytime, and makes a great fall dessert on a chilly night with a scoop of vanilla ice cream on top! I used a different pie crust recipe because I do not like a "roll" pie crust, so I used the "NO ROLL PIE CRUST I" from this website, you just press the crust into the pan with your hand, so much easier and very crisp and flaky.

MMMMMM...Now that's what I call frosting. I only gave it four stars because I like frosting to be a bit thicker than this; but this recipe is perfect for the type it is. MOVE OVER WHIPPED CREAM CAUSE HERE COMES THE BUTTERCREAM. WooooHoooo!

These were very delicious. We like a bit more herbs and spice, so here is what I did. I didn't use a lot of beef because we like more cabbage than meat, and I used very lean meat (won't have to drain). Cook beef with a bit of diced green pepper, lots of onion, diced tomato, imitation bacon bits, a sprinkle of red pepper (not too much), sprinkle of nutmeg, thyme, garlic powder, salt, & worcestershire sauce. When meat is brown, add a little diced carrot (do not use a lot of carrot because it will overpower with its sweet taste). Add shredded cabbage and 1 Tbs. Canola oil. Mix and cook until cabbage is done. We didn't have any frozen bread loaves, so I used some leftover freezer crescent roll dough, and they came out SOOOOO YUMMY! Next time I will try using some chopped up jalapeno peppers.

If it's too bland for you, try what I did. I only used 4 boneless pork loin and pounded it out thin. I then took a fork and poked holes into the pork and marinated them for a few hours in a package of Grilltime Marinade (Zesty Herb, made according to packaged directions) and also added Thyme and a bit of Red Pepper, DO NOT USE SALT! After meat has marinated, pour all of contents into skillet, including leftover marinade; brown pork on both sides. After pork is browned take out (leave the drippings in pan). Sautee your onions in the drippings with a little bit of butter. Meanwhile, microwave 1 can of Cream of Mushroom Soup and 1 can of Cream of Chicken (DO NOT DRAIN THE WATER OFF & DO NOT ADD THE MILK YET) (I suggest using Low Sodium soup as the marinade is already pretty salty). Tip: Microwaving the soup first straight out of the can makes it easier to get all of the clumps out. Whisk together until smooth and then add a little milk not a lot, just about 1/4 cup. After soup is smooth, pour into the skillet with the drippings and onions; add a sprinkle of more Thyme, some garlic powder, and some black pepper. Stir together until hot, then pour over pork loin and potatoes. Bake as usual. This makes a very tasty thick cream sauce, and the meat is very delicious. I didn't put the potatoes in with the pork, instead I made homemade mashed potatoes so we could use the sauce as gravy, fried green tomatoes and biscuits. You don't need to bake as long without the potatoes

This was delicious. Next time I'll double up on the topping for myself, but it was just right for everyone else. I warmed it up the next day and put some light whipped cream over it, and when it melted it made a really good cream sauce with the cake. Very scrumptious. I needed to use up some blueberries in the fridge before they went bad, and now I'm hoping they will bring some more to me, so I'll have an excuse to make this again.

I loved this recipe. I followed some of the other reviews and my grandma and I just loved this. She thought it was a bit dry without the ice cream, but it was just right for me. I'm the kind of person that likes less filling but more of the crust, so when I only had 6 medium apples in the fridge that needed to be used, it was okay. I first let the peeled and sliced apples sit in enough lemon juice to make a little puddle in the bottom of the bowl, and sprinkled with sugar and cinnamon (to your taste). I stirred the apple lemon combination periodically while I was preparing the crisp. For the crisp I used only 1 1/2 cups self-rising flour (didn't have all purpose, but it worked just fine), 2 1/2 cups quick rolled oats, 1 heaping teaspoon cinnamon, 1/2 teaspoon nutmeg and 1/2 teaspoon allspice. Hint: for those who don't have the patients to continue cutting the butter into the dry mixture, try mixing and mushing it together with your hands until mixed and then use the fork to scrape into little pieces. This worked really well for me and it sped the process up. After I assembled the bottom layer of the crisp and the layer of apples, I took to lemon juice mixture that was in the bottom of the bowl and spooned it over the apples, then I sprinked the apples with more sugar and cinnamon before adding the top layer of crisp. Baked for about 47 min. and YUMMY! Couldn't stay away from the pan! Next time I will try to use some of our home canned apples and see how that turn

These were outstanding. I was wanting some new recipes for chicken instead of the usual and this was it!!! It was quite rich so if you fix these make sure you don't make any side dishes that are rich themselves or that have garlic in them. Here are a few tips for those who could use them: If you are having trouble finding the garlic cheese spread, I found one made by Philidelphia and it is a Garlic and Parmesan cheese cracker spread. They just came out with these and it works really well, it should be in the refrigerator isle. I found it in Wal-Mart. For those who don't keep bread crumbs around the house like me, you can use crushed crutons. I used some seasoned crutons that we had and crushed them up, it adds extra flavor too. Also, for those who said that their chicken was bland, try marinating your chicken AFTER you have pounded them thin, in a bowl of Kraft Zesty Italian dressing, it has to be the ZESTY, regular Italian doesn't work as well. It's best if you marinate them overnight, but even if it's only a few hours, it still adds a really great flavor. I 99% of the time marinate my chicken in this dressing first no matter how I fix it. Hope this helps. Thanks for a really great recipe.

This was different. The garden came in and I was wanting some new ideas to use the Zucchini in, and this was just perfect. Very moist and well worth it. I will be making this again.

This was different. The garden came in and I was wanting some new ideas to use the Zucchini in, and this was just perfect. Very moist and well worth it. I will be making this again.

I only used the Fry Bread recipe and they were YUUUUUMMY!!!!! My grandma loved them and I couldn't get enough until my stomach said ENOUGH!! This is a must try.

This was delicious. I didn't give it a full 5 stars because it could use some improvement according to each person's tastes. I used hamburger instead of steak because I am not a fan of steak. Also, if any of you use the thick Amish noodles you might want to add more sour cream, it can be a bit dry without the extra because the noodles are so thick. My grandma was wanting some good beef stroganoff and when I fixed this, she was pleased. It tasted really good and was easy to make. Thanks for this recipe.

Okay, this is the first low rating I've given. I wasn't too impressed with this bread. After it came out of the bread machine it was really really moist, not at all normal bread consistency. I waited to see if it would be better the next day and it was, it was more firm; however, I was still not impressed with the taste. PLEASE!! don't toss this recipe aside until you've tried it yourself though. Just because someone gives a low rating doesn't mean it's a bad recipe and no good. Everyone has their own likes and dislikes. What I like you may not like, and what you like I may not like. We all have our different tastes; this bread just didn't tickle my taste buds. Other's really enjoyed it, so try it. You have nothing to lose. If you like it then you have a great new recipe. If not, then you won't be missing out on anything.

This was delicious!! I made it at home and my grandma loved it. It's hard to beat her peanut butter fudge, but I think I did. We just got back from N. Carolina and the family loved it!! It didn't last long so I had to make more. Here are some things that I did that you might try: If using Jiff peanut butter or any peanut butter that is a little more stiff and not so oily, add about 1/2 cup extra of peanut butter and a but more butter than called for. This will make it more creamy and smooth. I also add a bag of Peanut Butter Chips to the mix right before I pour it out so they don't melt all the way. This adds more flavor and gives you something to chew. I reserved a handful of the chips to sprinkle on top of the fudge and lightly pressed them down into the top. When using a pan to boil the fudge make sure it is a burn proof pan. I made the mistake of using a pan that wasn't scorch proof and it changes the flavor. Also, don't let the fudge get too stiff when you are stiring it to cool it down before you pour it, keep it a little more soft so that it pours easily and spreads evenly. This fudge tastes better if you let it set for about 3 days in an air tight container at room temperature. By this time it has had time to marinate and is much creamier. In N. Carolina the fudge didn't even get a chance to sit for a few days. I hope this helps. Thanks for a great recipe, I will be making this again and again. Especially when the holiday's come around.

This was just wonderful!! I tripled the recipe and used Safflower oil instead of vegetable or peanut, and only 1 tsp. of salt since I made this crust for a pot pie and the filling was already salty. I also spread not more than a tblspn. of butter over top of crust for a browning effect. This is for sure a keeper.

This was wonderful. My grandmother said it was the best Sweet Potato Casserole she has ever eaten. I used 2 cans of mashed sweet potatoes and 1 can of regular and just mashed them myself; I added a small can of crushed pineapple, I had to bake it longer than was specified but it was worth it. I made a little more topping than the recipe called for and instead of using just regular Corn Flakes, I used a cereal called Oatmeal Crisp with brown sugar. The brown sugar in the cereal flakes and bits of oatmeal crisp really made it outstanding! Very delicious.