I made 2 changes - put it in the slow cooker and cut the recipe in half. Slow cooker, good; half recipe, bad. This was so good I was very disappointed I didn't have leftovers. I'll not make that mistake again!

Very very good. I learned a lot about leeks today. Number one is to wash well-easier to chop first, then rinse the grit away. Some people won't go into the green at all, other use it all; others halfway, and still talked to another who uses it all but the top quarter of the leaves. I used halfway up the green only bc it seemed like a TON of leeks vs. cabbage/potato ratio, but after sauteeing the cabbage and leeks they reduced down quite a bit and the whole dish turned out wonderful.

Very easy. Used a graham cracker crust and powdered sugar. Definitely needs some chocolate in there somewhere - whether crumbled Reese's, chocolate chips, drizzled syrup or fudge topping. I used what was on hand - drizzled chocolate syrup and chopped peanuts. But there was no 'wow' factor, probably won't make again.

Used jarred nacho slices of jalapeno, dry ginger powder, and bottled lime juice. Also, switched the lime and honey amounts. This was so good I wanted to get a spoon and eat it like soup! I even used a poor quality olive oil so I imagine it will be even better next time with a better quality oil.

Followed the recipe exactly, but used a white onion, canned green chiles, and black olives instead of green. What a scary feeling pouring heavy cream over enchilads, but it was Super! I had a 7 oz generic and a 4 oz brand name of green chiles - there was a HUGE difference in taste and texture (taste was bitter and lots of stems and inedible skins in the generic). Stick to the major brands!

This was ok. I was tempted to use spicy italian sausage, but decided to stay true to the recipe and used the sweet. I wish I'd used spicy, I think it would've been much better.

After trying several methods thru the years of dipping truffles I found the best way is to dip the bottoms first. After they're set, the bottoms make good handles to hold the ball and then dip the top. Very very easy to make in a food processor and the family loved them.

Took Ani's advice and microwaved for 12 minutes. Great for a quick warm chocolate fix, but it looked like a train wreck - good enough for the family but not company. Added vanilla to the cake mix; used equal parts water and coffee to total 1 1/3 cup and I thought the pudding was a little too thick -could be due to over-nuking though.

Quick - easy - perfect as is.

FABULOUS and soooo easy! I began heating the oil first and microwaved the fish 3-5 minutes(used cod). I eyeballed all the ingredients (1 1/2 sleeves of crackers) and by the time I mixed and made patties the oil was ready. This was on the table in no time. Made a sauce of mayo, lemon juice, and ground chipotle pepper. Mmmm so good.

I've always loved grilled pnut butter & banana sandwiches and also grilled peanut butter and bacon sandwiches, but never put the two together until now. Pretty good.

Outstanding! Tasty, moist, and a true comfort food. Didn't have apple juice on hand so I mixed some apple butter with water - worked wonderfully. I received some Apple Butter as a gift and didn't think I'd ever use it, but now I know it won't last long enough. :)

I used frozen dinner rolls since that's what I had on hand. Used 24 rolls, let it sit out overnight to thaw, and popped it in the oven the next morning. The family loved it!

I'm on a Lo-Carb diet and this was fabulous. I made a half batch and added an extra egg (my eggs looked unusually small). I used half heavy cream, half 2% milk, and of course replaced the sugar with Splenda. I believe it's less than 3 carbs for a 1/2 cup serving this way.

The sauce was to die for - sooo good! I've never eaten Indian food before and I expected spicy, I like spicy, but WOW this was spicy!! Just stirring the cold marinade together prompted the entire family one at a time to come downstairs to see what it was - and I hadn't even started cooking yet! The spiciness was wafting upstairs so strongly my husband even said he might have to replace shingles on the roof! With reactions like that I didn't marinate the full hour and actually *rinsed* some of the marinade off. We all agreed it had great flavor, but way too spicy. Next time I will omit the cayenne altogether and add in 1/4 tsp at a time to taste.

Made exactly as written and hubby and I loved it, might add a little more chipotle next time. My suggestion: Don't add sugar (extra calories!) until you try it this way first. My 13 yr old on the other hand didn't care for it and added honey to his servings.

This was ok. I overbaked it a little - hard to tell when it's browned when the entire top is covered in brown cinnamon. My family said it tasted more like a coffee cake, said it was good, but also left me with a lot of leftovers - very unlike them. Probably won't make this again.

I made these several hours earlier just to get a lot of prep work done. When they came out of the oven they were simply ok. I refrigerated them until time to serve, popped them in the microwave to reheat, and there was a definite difference in taste/texture. They were great and everyone raved. The only thing I did different was add garlic and used a combo bag of preshredded colby and jack cheeses. Oh and one more thing, and they needed a good shake of salt and pepper after baking.

This was so awesome and so incredibly easy! To experiment I did a half batch in my 2 cup glass measuring cup. (3 mins & 2 mins in the microwave) My grandmother slaved over the stove for years making peanut brittle for Christmas. I just kept thinking "poor Grandma, if only you'd known how easy it could've been..." :)

Yesterday I made a half batch following all the advice that was given (cool 30 minutes, refrigerate, freeze, etc.) and after hours in the kitchen I was ready to pull my hair out and throw it all in the trash. They came out way too sweet, way too gooey, and impossible to work with. Today I almost threw the other half of cake away but decided to give it another try - MY way - and they came out pretty darn good and I was done start to finish in less than one hour. The cake cooled overnight room temp; melted the (1/2 or less)frosting before adding; smashed it all together with my hands until it was like a cookie dough; skipped cookie scoops, melon ballers, etc and just rolled them in my hand; did not refrigerate or freeze; melted chocolate in a pie plate and rolled them. Oila! I think when they're refrigerated and cold the chocolate sets up too quick and makes the outer coating too thick; hence, too sweet. At room temp I got a perfect coating - not too thick, not too thin. I also believe without the refrigeration they have a better texture. The ones from the day before are still gooey. I *might* make these again.