Sadly, my review is based on the taste of small bits that stuck to my poorly greased bundt pan, as I made this for a benefit bake sale. I baked the cake according to directions, though I didn't measure the beer, just guesstimated, using a bottle of Molson Canadian. For a glaze, I used the rec of other reviewers and combined Sam Adams Octoberfest beer (maybe 6oz), 1 1/3 C sugar, and 2 tbls butter in a saucepan on high. I boiled for 5 minutes, then let it cool a little and drizzled it over the cake. It was VERY thick (perhaps because I cooked too long?), so if you do this do NOT let it totally cool or it won't be drizzle-able! I then sprinkled the glazed cake w/crushed pretzel pieces. While I wasn't able to taste it all together, the bites of cake and licks of the glaze spoon tasted awesome! I tried to convince my SMIL to sell it by the piece, as opposed to a whole cake, just so i could try a slice! TY for a nice different cake recipe!

This is a nice change of pace from the *usual* cakes (and what isn't better w/Oreos?!). I followed the recipe to a "T" for both the cake and frosting, though I did make as cupcakes, rather than as a cake. Thanks for a great recipe!

This could be my current fav buttercream frosting...I'm not positive because they all kind of taste the same, but I do really like this one. I followed the recipe to a "T" w/half and the other half I subbed almond extract for vanilla extract. Great consistency & flavor (though, the egg thing did/does kind of throw me for a loop)...TY for a great recipe!

This is a good PB frosting. I added more PB to give it a stronger PB taste, thus making it less "fluffy", but still pipe-able and yummy. It goes great on chocolate cupcakes!

This was a nice simple weeknight meal. I cheated and used the OM pre-cooked bacon, but other than that I followed the recipe. Nothing outstanding, but a solid weeknight meal. Even Mr. LTH enjoyed it and went back for seconds. I wasn't as big of a fan, but it was still good (I am wondering if it was because of the weird bacon...). I have to give it a "5" (even though I think it was a "4" as made my way) because I'm pretty sure it would have been way better w/"real" bacon and it's not the recipe's fault I'm lazy.

While we do very much enjoy fine craft beers (and some tasty mass produced ones, as well), we, ironically, do NOT like foods cooked w/beer. This is the exception to rule (perhaps because it's not *cooked*). Both Mr. LTH and I very much enjoyed this dip served w/pretzel rods and braided honey wheat pretzels. I used 1/2 ff sour cream and 1/2 1/3less fat cream cheese. I also added some chives, garlic powder, and crushed red pepper (next time, I think I'll replicate the seasonings in the ranch packet myself). I used some yummy Sam Adams Octoberfest as my beer and it added great flavor (didn't measure, just added until dip was the desired consistency). I served this to Mr. LTH's band at a pre-gig get together and they all raved. TY for a great recipe!

This is a great buttercream icing recipe. I followed it fairly closely, thought I did add extra vanilla, which then necessitated adding some extra 10X sugar to make up for the extra liquid. It does not make all that much, so I will prob double it when decorating a cake. It made enough for me to not-over-generously ice 18 cupcakes. Great taste and consistency. GO BULLDOGS! ;) TY for a great recipe!

I wanted to love this as much as 7 year old me once did...apparently, my tastes have evolved. Didn't *love* the taste and it was VERY time consuming! Doesn't take a ton of hands on time, but make sure you have at least 4 hours available if you plan to make this. Apparently, there's also a big diff between *firm* and *set*, too (and I don't know what it is...I allowed all the layers to set for about the same time, but I had some that didn't meld so the layers SLID OFF at service). This def looks cool and is a great convo piece, but I'd rec making in ind servings for serving ease. I made mine w/a variety of Jello flavors (some sugar free) in red, orange, yellow, green, and blue.

This is a nice chicken marinade. I like the hint of sweetness the brown sugar adds (in fact, I'd forgotten it was in the marinade until I was eating and detected a hint of sweetness). It hasn't become my favorite chicken marinade, but it's a solid 4 and def worth giving a try if you're looking for a new marinade. I followed the recipe to a "T" (minus the black pepper per personal taste).

This is a nice change of pace. Not knock your socks off fabulous, but a solid weeknight side. It was easy, healthy, and tastes great. I followed the recipe (though I didn't measure anything) and I added a dash of garlic powder, some dry minced onions, and a dash or 2 of crushed red pepper to the mix. Thanks for *introducing* me to cooked cauliflower that doesn't smell gross! ;)

I read all of the reviews and noticed a stark difference: reviewers either LOVED it and it was "easy" or they loathed it and it didn't work. Of course, I was sure I would be one of those for whom it worked easily. Not so much. I can't fault the recipe because I'm more apt to believe it was a user error on my part (but perhaps the recipe could be a little more explicit?). I received some help/moral support (TY PAM) on the RE and finally "made it work", in the words of Tim Gunn, but it wasn't pretty. I *think* I'll try this again because I hate to let anything get the best of me. UPDATE: I feel the need to add this was VERY easy to work with for cut outs! The difficult part was covering the cake. So, if you're just looking to use it for cut outs, don't be intimidated at all-that part was easy!

I am one of those people who *calls* the corner piece of cake w/all the balloons/flowers (which means LOTS of frosting), so when I saw this recipe I knew I wanted to try it. I finally made it this evening and it really is just like grocery store buttercream frosting. I followed the recipe, though I didn't measure the 10X sugar. I also added a little milk to the color I was using to frost the entire cake to make it a little more smooth (no milk necessary for the piping colors). TY for a great recipe! UPDATE: I have to agree w/the other reviewer who stated it tasted different the next day on the cake; she's not nuts, it does!!

I'm going to preface this by saying I made quite a few tweaks, but I never would have anywhere to begin w/out this recipe, so I'm rating it anyway, because it's a great soup! I sauteed onions & garlic in a little EVOO and added them to the water/broth mixture. I halved the butter (and then adjusted the flour and milk accordingly) to lighten it up a bit. I also subbed skim milk for heavy cream to again lighten it up some. When I added the *cream* mixture to the broth, I added a bag of frozen peas and a can of canned corn (I do NOT rec canned corn, as it did give it a little of that *canned corn* taste, but it was l had. I will def use frozen shoepeg corn next time!) to up the nutrient level. At first bite, I wasn't sold. Then, I kept eating. This is very good and very simple! I'd cooked my chicken breast in the crock pot a couple of days before, so the soup took less than 1/2 hour to make. At service, I added a dash of nothing special canned parm cheese to the top and I loved it! It really added a little something. THANKS for a great base recipe!

As I was prepping this, I was expecting to LOVE it, as I really enjoy everything it's made from. Not so much. Mr. LTH really enjoyed it, but I was not as big of a fan. I can't put a finger on why, though. The only alterations I made were to increase the amount of broccoli and use 1/2 mayo and 1/2 sour cream. Sadly, I was also out of red pepper, so that was left out. I used my largest baking sheet and couldn't fit 2 rolls of crescent dough, so I simply made it as 2 braids. I plan to take the leftovers for lunch tomorrow to see if maybe I'll like it better cold. Thanks for a really neat recipe!

WOW! I am in love w/this salad. It's awesome. I made a few changes, per personal taste: swapped toasted hazelnuts for the pecans and left out the avocados. I also subbed gorgonzola for roquefort due to lack of availability. I followed the dressing to a "T" (even measuring stuff!). I can't say enough about this salad; it just works. This is def my new "go-to" company salad! Even Mr. LTH, who is a die hard ranch on my salad man, ate & enjoyed this salad. Thanks for a fabulous recipe!

I prefer my potatoes mashed or fried, so I had to turn to Mr. LTH for help rating these. He said "they're good" and gave them a "4". They were quick and easy to prepare, yet mine did take longer than the recced cooking time. I tried a couple of bites and didn't get a strong sense of the honey/butter sauce flavor, so I think I'll increase next time. Thanks for a change from the same old baked potato!

Mr. LTH really enjoyed this meatloaf (me, not so much, but just due to personal tastes-I'm not much of a BBQ flavorish fan). I made as is, except I made/cooked in a muffin tin, rather than in a loaf (cut bake time in half-about 35 min til they read 160 on a meat thermometer). The meat mixture was a little wet/sloppy and I was concerned when forming the muffins, but they turned out perfectly. If you enjoy BBQish tasting things, try this for sure! THANK YOU for a great recipe!

WOW! This is so good, yet so easy-just my kind of side dish! I actually forgot 2 clutch ingredients (tomatoes and pine nuts) and it was still fabulous, so I can't wait to make it as written (I knew I'd forgotten to pick up pine nuts, but I forgot I used the last of the tomatoes for last night's Tomato Cheese Crunch). Even Mr. LTH loved this (and he *hates* vinegar!). THANK YOU for a new staple at the LTH house!

This was an interesting change of pace, but I don't know that I'd make it again ("just ok", per Mr. LTH, and "Nothing I'd order if I went somewhere"). Def worth giving a try, but won't become a regular side dish here. TY for an interesting side dish!

AWESOME! Tastes almost just like chicken BBQ chicken! I made as is, minus black pepper and I realized as the marinade was almost complete I was out of parsley. I also decreased the oil a little to trim some fat. This is def a repeater at the LTH house! Thanks for a fabulous recipe!!