I hate to be the odd one out, but this did not work for me. I was super excited to try this because I'm a big fan of box cake mixes and assumed since this started w/that as its base, it would be like a box cake, only BETTER. Um, not so much. I tried one fresh out of the oven (un-frosted) and was underwhelmed...so, I thought I'd reserve judgement until they were frosted...still underwhelmed, so I thought I'd see the guests (made them for a baby shower) reactions....still underwhelmed (they thought they were brownies!), so I tried them after a couple of drinks, STILL underwhelmed (and if a chocolate cupcake doesn't taste great after a few drinks when you're starving, it never will)... I followed the recipe to a *T* (other than baking in cupcakes, rather than a bundt pan)...my batter was very thick and my cupcakes had very little taste, less than a traditional box mix chocolate cake. I won't be making again, but hundreds of other people can't be wrong, so def try it for yourself!

These taste good, but I had a hard time getting mine to set and look pretty. I used black cherry Jello. These are really good, but so are *regular* grapes, so I'm not really sure when I'd make/serve these again (made them this time because they intrigued me!). I followed the tips of many reviewers and stirred in the Jello powder while the grapes were still in the strainer.

This is a tough one to rate, partially because I'm not sure if our blender is just terrible or if there's not enough liquid in the recipe to blend the peas. We have a newer blender and I had to add much more EVOO and lemon juice to try to get it to blend and it still really didn't get as smooth as I would have liked it. It had a nice sweeter taste, but I haven't found what really *wows* me to serve w/it for dippers. It's def worth trying, though!

I made this for the first time to serve with snacks for overnight guests. It was really yummy; my only 2 *issues* w/it were my fault (and I'm sharing so others can take my experience into consideration): 1. it was a little runny, which I'm sure is because I used ff sour cream and yogurt...next time I'll have to decide if I'd rather have it lighter or a little thicker. 2. I was lazy and did not further crumble my feta so there were big chunks throughout. We all really enjoyed this; thanks for a great recipe 5thsis! Oh, I served w/assorted crudite and pita bread.

This is GREAT! I love recipes that allow the flavor of the meat to shine through and this does just that. It's soooo simple, yet sooooo good! I did not have Hawaiian sea salt, so I just used regular sea salt. My roast (butt-shoulder, as it was the only *pork butt* one I could find) was about 7lbs, so I used the same amount of salt and a tad more liquid smoke. I cooked in my crock pot on low for about 14 hours, then turned down to warm and de-fatted and de-boned and shredded the meat (and then returned to the crock pot on warm until we ate....about 6 hours later). I like to eat it as is, while Mr. LTH prefers it as a sandwich. This would be (will be!) a great make ahead party food. The only 2 *issues* I had were it was a tad greasy (but I'm assuming that's because butt-shoulder is not the same as butt) and I did not like the smell of it while it was cooking (I was afraid I was not going to like it based on the smell and Mr. LTH said it kept him awake last night!). Thanks for a great, effortless, dining delight...just my style!

This was pretty lackluster, to us. I made it in a pinch when i had no store bought ranch for Mr. LTH for grilled chicken salads and it was NOT a hit. I thought I'd like it because I'm not a mayo fan, but not so much....

These were great! Because I am lazy, I used frozen Fillo *cups* instead of fussing w/the puff pastry triangles. So easy and so good. I filled each cup w/a little caramelized onion, finely diced pear, and blue cheese, then baked at 350 for 3-5 minutes. A great amuse bouche I will serve regularly...quick, economical, and quite tasty! THANKS!

This was delightfully yummy and super easy to make, as well. I followed the recipe pretty much as is, but I did sub ff sour cream for part of the light mayo, per personal taste. I also realized I'd forgotten the croutons, so I topped w/bread crumbs and parm instead. I baked in a large Fiestaware bowl instead of an 8X8 for better presentation. This was very well received at a birthday dinner I made it for. I will make this regularly; thanks for a great recipe!

I cannot rate on taste, as I'm not a fan of either black olives or cream cheese, but these were relatively easy to make and super cute. My olives were not as big as I'd hoped, so I only cut a slit and piped cream cheese in w/my smallest tip. I found an assembly line of sorts worked the best for me, dry the olives, clean/cut carrots and notch, add the beak, pipe cream cheese, then toothpick them all together. I'll def keep these in mind for a winter novelty...EDIT: I forgot to add that I made 1 the night before and placed in the frig to see how it would hold up-perfect! Just like I'd just made it.

This dressing is FABULOUS! I followed the recipe fairly closely, subbing EVOO for veggie oil and leaving out the black pepper (I detest black pepper). I'm not quite sure how to describe this, other than YUMMY! It's got a subtle light flavor that still allows the flavor of your salad shine through. This makes only enough for 1 large salad, w/a slight bit left over, though, so keep that in mind when looking to make in larger quantities. I was too lazy to get out (really to clean after) our blender, so I just mixed it w/a spoon right in my measuring cup. I can't wait to taste it on tomorrow's lunch salad after the flavors have melded. THANKS for a great recipe!

These are a great snack! A little time consuming to make, but simple enough and taste great, even for non-cranberry lovers! I served them as a snack this time, but look forward to using them as a garnish in the future! TY for a great looking (and tasting) recipe! I subbed light Karo syrup w/a little hot water for the eggs.

Much to my dismay, I was asked to bring something *cranberry* to Thanksgiving dinner...visions of canned gelled cranberry and Jello molds danced through my head. I came here and searched and located this promising recipe, but I was still skeptical. However, it is wonderful! Easy to make and tastes great. A great way to add cranberries to the holiday meal. My mom has already requested this be an annual staple at our Thanksgiving table. THANKS! The only changes I made were to use fat free Cool Whip in place of the heavy cream and I added sliced almonds.

This was just ok for me...I'd really expected to LOVE it. Surprisingly, it was a bit..bland. I'd even taken the advice of a previous reviewer and caramelized a little corn w/the onion in the hopes it would really make the corn pop. Not so much. This soup was also VERY hot, and I really like spicy foods. I had to add some sherry to try to tone it down a bit. My guests *said* they enjoyed it, but would anyone really say anything else?

As much as I hate to admit it, I'm a Cole's frozen garlic bread-aholic! LOVE the stuff, so I've never bothered to make my own before. I was hosting my MIL's b-day dinner and decided to give this one a whirl WOW! The roasted garlic flavor is SOOOO fabulous. This bread was so good, I did not eat ONE BITE of my shrimp scampi (saved it for another meal) as all I wanted was this. TY for a great recipe!

At the very last minute, I remembered my SIL is pregnant and the buttercream I usually use contains raw egg, so this was the first one I found in my frantic rush that did NOT contain raw egg. I only had butter-flavored Crisco, so I used that and *real* butter instead of margarine. This frosting spread well AND piped well for decoration. Oh yeah, and it tasted great, too. TY for a great eggless butter cream recipe! EDIT: People often ask me which butter cream frosting I prefer and I can never remember (I like all of them that I've tried), but THIS IS my favorite! I live the combo of shortening (I use butter flavored Crisco) AND butter. This is great tasting frosting, similar to DH canned frosting taste, but way better! Another EDIT: I almost never use exactly the same amount of 10X sugar; it depends on conditions and what I'm using it for, so don't be worried if you need a little more or a little less than what's called for (the same holds true for the milk, which I sometimes sub heavy cream for, as well)!

The pie made Gram LTH's 83rd b-day! She said it was just like the mincemeat pie she enjoyed in her childhood. I couldn't bring myself to try it, so I can't speak from my experience, but all of those that ate it said it was great! I followed the recipe to a *t*, as I had no clue what mincemeat pie was supposed to be like! TY for making Gram LTH's bday!

This is my new favorite icing! I fell in love w/a buttercream recipe from here, but I feel guilty serving it to people because of the raw eggs. I was searching for a WHITE frosting to make to decorate a cake and found this recipe and boy am I glad I did! I used clear vanilla extract instead of almond (fit my cake's flavor palate better) and it was white white! It tasted great and held up well for piping! I added more vanilla, so I also needed to add some more 10X sugar to get the right consistency. THANK YOU for my new go to *butter*cream recipe!!!!

I made these for Mr. LTH's gram's bday (she always had scalloped potatoes and mincemeat pie for her bday as a child). I'm not a fan of scalloped potatoes, but she said these were just like her mom used to make and everyone else liked them, too. I made them as is, though I did add some diced and minced onion. Thanks for making Gram LTH's bday!

I think this is a great chocolate frosting! I used *real* butter and upped the cocoa and it was very chocolatey! I'm not a huge chocolate fan, but it tasted good to me. If you are a chocoholic, this is def for you! I swirled it w/vanilla butter cream frosting to top red velvet cupcakes. Thanks for a great chocolate frosting!

This is awesome! We're not Chinese food eaters, so I can't compare to the restaurant version, but this is awesome! I doubled the sauce and left out the ginger (I knew that would make it too *Asian* for Mr. LTH). I also added more garlic than called for. I added a bag of fresh stir fry veggies to the pan when I added the shrimp (frozen pre-cooked, mostly thawed & de-tailed). I served over brown rice. This is so simple, so quick, and so yummy it will def become a regular at the LTH house...I'm already looking forward to the leftovers for lunch tomorrow!!!! BTW-this made enough for dinner for both of us and 1 leftover portion for lunch tomorrow. TY for a great recipe!