I made this as one of my mom's b-day pies. This has been getting a lot of attention on the RE and I'd been looking forward to trying it out. Our 6 year old niece deemed it her favorite of the 3 and everyone else seemed to enjoy it, too. I followed the recipe, though I did have to sub frozen blueberries for fresh due to seasonality. I also subbed almonds for pecans per personal preference. I have to rate it "4" because the baking time was substantially off for me. I baked per the recipe and when I went to pack the pie realized it was SUPER un-set, so I actually placed it back in the oven (for about 20 min) to set up. If I make this again, I will prob make 1.5X the amount of topping, too.

I baked this as one of 3 pies for my mom's b-day and this was one of the crowd favorites. I didn't care for the raspberries (which I'd actually thought would be my favorite part!), but still enjoyed the pie. Pies are hard for me to rate because I prefer cake, but since everyone else seemed to enjoy this, a 5 it is (I, personally, would have rated it a "4"). I followed the recipe as is, though I did have to use frozen (thawed) peaches due to seasonality. I wasn't sure what variety of apples to use, so I used a mac, a granny smith, and a gala. I also added a handful of oats to the topping and subbed almond for pecans per personal preference. TY for a nice pie twist!

This is a tough pie to rate because no one that ate it had ever eaten a pineapple pie for comparison. It was generally well received, but most agreed it needed "something", but no one could articulate quite what that "something" was. I did double the pineapple and am not sure how 20 oz would ever fill a 9" pie, as my doubled filling barely did. If you are a pineapple fan, this is def worth a try! TY for a unique pie recipe.

I loved this sauce! I followed the recipe, though I did sub diced tomatoes for sauce for a little more texture. I'm also lazy, so I threw everything in the crock pot for a few hours so I didn't have to pay attention to it on the stove top. I added some shaker parm at the end, too. Fantastic basic sauce that froze well and is easily adaptable for personal tastes. This is currently my go to red sauce. TY, Mel's Nanny, for a great recipe!

We really enjoyed this chicken! I subbed EVOO for veggie oil and left out the lemon pepper, per personal preference. Mr. LTH grilled it to perfection and we ate on top of fresh veggie salads. Delectable. We will be enjoying these on a regular basis. TY for a great recipe!

Even though I made a few mods and mine should be called "Cajun Pasta CANNA", I'm still reviewing this cause it shows how versatile it is. I had a box of whole wheat penne I wanted to use, so I used that in place of vermicelli. I did not have any fresh tomatoes, so I subbed 2 14.5 oz cans of diced. I added a couple of slices of onion, diced to the EVOO/garlic. I also added some pre-grilled/shredded chicken that had been marinated in Cajun Chicken marinade (from here on AR). I actually measured the cheeses (and used slightly less) to keep the calorie count down and this was a great weeknight meal. It's nothing I'd serve company, but we WILL eat this again. Next time, I think I'll add some spinach to get some veggies.

These are FANTASTIC! I was lazy (shocking, right ;)?) and just mixed the pudding mix and white chocolate chips in with everything and they are AWESOME! I only made 1/2 a batch to try them and I'm looking forward to making more. I did not use walnuts per personal preference. I baked a few as cookies and froze the rest in balls to use in my Chocolate Chip Cookie Dough Cupcakes and they were awesome w/chocolate cake. Good stuff; THANKS for a nice, slightly off the beaten path, chocolate chip cookie recipe.

I made this based on the rave review by naples and because i needed a white white frosting (my go to is Butter Cream II from here and it uses butter so it's not white white). My grocery store doesn't carry the Hi-Ratio shortening, so I was stuck using Crisco. This is ok, but def has the greasy telltale shortening consistency. I may use again when I need white white, but will stick w/Butter Cream II as my go to frosting.

I made this as mini pies in a muffin tin when I realized I had no available pie plates! This was good, but I was expecting a little more from the cheddar; I couldn't even tell it was there. This does taste like apple pie, just a touched more sweet. This is def worth trying & I will prob make it again, should I have pears in need of using in the future. If I make it again, I think I'll shred my own cheese (used pre-shredded from a bag) and see if that helps.

This was really easy and worked well for decorating bowling pin sugar cookies. It sets relatively fast and was easy to work with. I just realized I haven't eaten any decorated cookies yet, so I'll have to edit if the taste isn't up to par. I used a paint brush to apply to the cookies.

This was FABULOUS! I took it to a dinner party tonight and LITERALLY everyone there commented MULTIPLE times how much they enjoyed this dip! I live in rural PA and therefor couldn't find a bread bowl on a Wed afternoon, so I had to make due w/hollowed out Italian bread...AWESOME! Like other reviewers, my fav part was the crusty bread at the bottom of the dip (but it's ALL good!). THANKS, HW, for a keeper!! Oh yeah, I used fresh jalaps and a hungarian wax pepper and will, in the future, leave a little seeds/membranes for heat when it's just for us!

I stumbled upon this recipe when I was trying to find a simple *weeknight meal* way to use up some bell peppers I had on the verge of going bad. I really enjoyed it! Mr. LTH hasn't eaten yet, so I've yet to get his input, but I'd make/eat this again. I didn't measure any of the produce and I used green, red, yellow, and orange peppers. Per personal preference, I did not use olives. The only *major* change I made was to substitute chicken broth for water. I read the recipe 4 times to make sure I was reading it right, but I just couldn't see wasting any flavor by using water, so I made an executive decision to sub chicken broth. I ate some w/both crumbled feta & goat and some w/fresh shredded fontinella and can't decide which way I liked better: the feta/goat made almost a cream coating that was nice, but I think I preferred the flavor of the fontinella. Any cheese would work w/this, per your personal preference. TY for a fantastic way to use up the bell peppers I can't seem to resist buying!

This was super & simple, too. I'm not sure that I like taste of cabbage yet (it is a tad bitter, to me), but I did enjoy this, esp the grilled flavor. I was running low on bacon, so I only wrapped each wedge in 1 slice; in the future I'd like to use a few more slices to get a little more bacon flavor. I did pre cook my bacon in the nuker for a few minutes first. I will make these again; TY for a great recipe!

This was my very first foray into making my own spaghetti sauce and it was super easy. I followed the recipe, w/the exception of leaving out the capers and upping the spices just a touch. This is a great base sauce you can doctor many ways to get to your liking. I like it as is; we ate it w/home made meatballs on meatball sandwiches and we were happy campers. Literally. ;) TY for a great recipe!

I made the marinade for chicken while camping. We enjoyed it, though, it was a tad salty (and I LOVE salt), even though I used reduced sodium soy sauce. Soy was the predominant flavor I got from these; if I make them again I think I'll reduce the soy a bit and bump up the balsamic. TY for a nice marinade!

I made this marinade for chicken while camping. I followed the recipe, w/the exception of omitting browning sauce, simply because I didn't have any. These were a nice tasting kabob. I didn't LOVE them (there was a flavor I didn't really care for; I think, perhaps, the *alcohol* taste from the whiskey?), but will perhaps, make them again if I'm looking to mix things up. TY for an interesting recipe!

This was good, but not as moist as I wanted it to be. The only thing I did differently was to sub milk & a touch of vinegar for the buttermilk, as I realized I did not have buttermilk. I usually love chocolate cakes made w/coffee, so I was looking forward to trying it (plus, PJ on the RE is a fan of this cake, so that's an endorsement I respect!). It's a good cake and I'll try it again to see if it was user error that made it not quite as moist as I'd like it to be.

These were great! I made them in my KA and they were super easy. I made into both hot dog and hamburger/sandwich rolls. I baked, then froze some and they were great thawed, as well as fresh from the oven. I also froze a batch after the first rise, to later bake and serve, but I haven't baked and served them yet, so I'll have to edit my review then and update how that worked out for me. These are a tad sweet, so if you don't care for a sweeter roll, you may want to cut back the sugar a bit. I don't think I'll buy rolls again! TY!

These were fantastic! Admittedly, I didn't really measure anything, just eyeballed it, as we are camping and I'm kinda lazy! I mixed everything, brushed it on the zucchini spears, and slapped them on the grill (ok, Mr. LTH did the last part). They were simple & delightful. These will def be on the menu frequently at the LTH house. TY, angie, for an awesome side dish!!! (Photo on the way)

This was a nice marinade. I would rate it a "4", but Mr. LTH deemed it a "5" and I always round up, so "5" it is! I poured the marinade over fresh BLSL chicken chunks, the froze & thawed when we were ready to grill camping. They were good, there was just a bit of a flavor that I didn't LOVE, but I can't pinpoint where it came from. Perhaps the ketchup? TY for a nice alternative chicken marinade, we do get tired of the same old same old!