Delicious, though I made a few changes. Only used around 1/4 of an onion, added garlic, chives, carrots and cellery. I also used oregano instead of rosemary. Oh and I added 2 extra potatoes. Served with corn bread. Will make this again and again.

I thought it was just ok. Not as good as I was hoping.

It's not very sweet, but thats the way we like it. I made this yesterday for our bible study that evening. The entire cake was gone in minutes. I used Splenda instead of regular sugar (because people that I bake for, are diabetic). I baked it in an 8 x 11.5 glassware for 30 minutes. Next time I think I will add another 5 minutes for baking.

I love this rice. The onion and garlic give a wonderful light flavor. The color turned out a bit off-white, probably because it was sauted brown, but who cares. This is fantastic rice and it went really good with the chicken stir fry that I threw together. I will surely make this again and again:-)

I had a difficult time with the foil because the sides of the foil are lower, so the mixture spills over the foil and freezes with the foil stuck inside. We kept finding foil inside our mouths. Also, it is very hard and definitely needs to thaw out. I was disappointed with this recipe.

I hate to give a bad review, but these were the worst cookies i've ever made. They were NOT yummy crumbly and soft, but more like, touch them and they fell apart completely and crumbled like sand.

Both my kids really liked this recipe. I, on the other hand, didn't really care for it. I prefer my broccoli plain. My son doesn't usually like broccoli, but he liked this. Therefore, I will probably make this again for the kids:-)

This was very good, especially with the sun-dried tomatos. I used the multi-grain pasta and added broccoli, which I added to the boiling pasta during the last 5 minutes. Will probably make this again.

They turned out even better than I expected! I lined my dish with parchment paper and that worked out great. I only used 2 cups of confec. sugar. As for the chocolate, I used 1/2 milk chocolate and 1/2 semisweet, added a tbsp of margarine and a rounded tablespoon of peanut butter. Let me tell you... the chocolate was excellent. Cutting it was no problem either. We put it into the freezer for about 15 min, then removed it to slice, and then put in the fridge to finish setting. At first we cut into large 2 inch squares, but later I cut them into smaller (1 inch) squares, which worked out better for us (see my 2 pics). They are rich, so it's perfect to have a small piece at a time. At least it worked out that way for my family:-) This is a definitaly a keeper!

These were ok. I prefer a more softer chewier cookie.

I was looking for a good chili-bean recipe for PINTO beans. Instead of using canned beans, I made my own homemade beans, which I haven't done in a very long time. The next day, I put together this recipe and it was really good. Everyone loved it. After making this recipe again a second time, the beans turned out even more delicious than the first time:-) This is definitly a keeper! Thanks Melanie:-)

Loved it! So far, i've made this twice. The first time, I doubled the spices like everyone said, but my 10 year old didn't like it. So next time, I made it as the recipe said, and she liked it. I thought it still had lots of flavor, and everyone else loved it as well. I bought dillweed, which I had never used before, and it gives the dressing that "ranchy" flavour (don't omit it). I didn't read the recipe correctly and bought fresh chives instead of dried. But it still worked out great. I diced them really good and the dressing was terrific.

My niece said, "this is better than Marie Calendars." Everyone loved this pie. I added 1/2 of a small banana to the pudding mixture for flavor (not the whole banana, because you don't want to "over-kill" the flavor). It was perfect! I used the small 1 ounce boxes of pudding and it was a perfect amount for one pie. I think because I used the marie calendar pie pans and they are smaller than 9 inches. I noticed that a some people had extra pudding and I think it's because it depends on the size of the pie pan used. Ok for member SENORITA132, you said the pie was too watery... the recipe says to "whisk" the pudding, but I would suggest using a mixer and beat it until it's nice and thick. It worked for me this way rather than using a whisk. Also, thank you to BAVERDUCE for your suggestion about dipping the bananas in lemon juice so that they don't brown. It really works!

I never use shortening, so I substituted with margerine instead. The orange flavor gives it a gourmet taste. Everyone enjoyed these cookies, but I thought that the icing was a bit too sweet (I usually don't like things very sweet), otherwise a great cookie.

Out of the 4 people who ate this, two gave it 4 stars and two people gave it 5 stars (I gave it 5). It was excellent, very tasty. Will definitly make again. Thanks for the recipe.

Wow these are great cookies! They are cakey, so you have to love cakey cookies like we do. We used white flour instead of wheat. And my daughter used pink sprinkle sugar topping rather than powdered sugar. Next time I want to try the powder sugar topping. So easy to make and the best ever. We are going to make these on a regular basis. Thanks for sharing this recipe.

Excellent! So easy to make. I did use splenda instead of white sugar, and margerine instead of shortening. I made it in one regular-size loaf pan and it was done baking in 25 minutes. My first time making and eating orange bread. It was delicious!

I made these with sugar free vanilla pudding, and since there is no sugar in the puff recipe, this was a wonderful sugar free treat:-) I filled them from the top, leaving some pudding sticking out. Looked and tasted yummy:-) I made cream puffs only once before, back when I was around 12 or 13 years old. This is the same recipe as the one in my old cookbook from the 70's. Will definitely make these again very soon. Oh, bye the way, there was absolutely no deflating and I didn't pick holes in them, like other's have done.

I made 1/2 the recipe and it still yielded around 3 1/2 cups. It was much too sweet for me. The next time I will cut the sugar down to more than half. It's very rich. If you have a sweet tooth, you will love it. I thought it was okay.

A good cookie. I used 1 cup of butter instead of shortening. The recipe states to use 1/2 cup (1 banana), and that is a perfect amount to use.