I hate peanut butter cups, but I like these. Most people raved about them. I did adjust the recipe to use more peanut butter and less butter, for better flavor.

My family actually likes this recipe the best of all pizza crusts I have tried. They like that it gets crisp on the bottom, even if baked on a cookie sheet. I usually add some seasoning to the crust, such as garlic powder, Parmesan cheese, and sometimes some Italian seasoning. It is very good, no complaints from me and it is ready FAST!

Okay, here is what I did that my family LOVED! I used chopped up ham lunch meat, a lot of shredded colby jack cheese, 1/2 c to 1 c sour cream, about 1 T mustard, garlic power, and salt. I used my food processor to chop up celery and onion and then softened them in butter over med low heat. I steamed a lot of broccoli. Mixed it all together and put it on the laid out crescent rolls. I also melted butter and used a pastry brush to cover the top and sides of the crescent ring before baking.

My family likes this sauce as is, but they LOVE it when I throw a packet of taco seasoning in with about 3/4 cup of extra water. Great recipe, love how quick and easy it is.

These blueberry muffins are absolutely delicious. Depending on the frozen blueberries I use, sometimes I have to add more sugar to the recipe. Fresh blueberries tend to be sweeter than the frozen. I use at least 3 cups of blueberries in the recipe, because my hubby and his co-workers think it is MUCH better than way. I do add the sour cream to the eggs, sugar, and oil mixture while blending, as mentioned in another review. I also add extra sugar, extra vanilla, and cinnamon to the batter. Once again, as mentioned, I do use about 1/2 brown sugar and 1/2 white sugar in the batter instead of all white sugar. I also make the crumb topping with half brown sugar and half white sugar, butter and flour, and cinnamon. Brown sugar gives flavor to a topping, but white sugar gives it that slight crunch that makes toppings extra yummy! I have tried several blueberry muffin recipes, including the one with higher ratings, and this is my hubby's favorite. Thank you for an amazing recipe!

This is the best potato bread recipe I have found for the bread machine. We can easily wipe out a loaf!

I have been making this cake, as pumpkin bars for about 20+ years. It has remained a staple favorite. We use a 15X10 jelly roll pan instead of the 9X13. We do add about double the spice and usually I just use pumpkin pie spice. For frosting we use a can of vanilla frosting and beat 4 oz of cream cheese into it and add some pumpkin pie spice. For fall events we decorate each bar with a marshmallow candy pumpkin or candy corn. Everyone I know like this better chilled in the fridge before eating. YUMMY!

Best pizza crust we have made, but still not as good as a few I have tasted at pizza joints. We added parmesan cheese to the mixture and some italian seasoning. We used the cornmeal trick while baking and it does indeed help!

I took the advice of others with the brown sugar replacing half the white sugar and doubling the spices. I also added chunks of real apple. I sprinkled the top with brown sugar. At the accurate temp and doubling the recipe while baking in two loave pans...it required about 70 minutes. My husband loved it and I thought it was really good. My kids did not like the nutmeg flavoring or the chunks of apple in it. I had made an applesauce bread about 2 months ago they loved, so they were very disappointed with this. That is the only reason I gave it 4 stars.