These turned out really well. I looked at the pictures, and there were some that were cut-outs, so I tried it. It didn't make the best cuts, and the dough was pretty fragile- but overall flavor and texture were perfect! The original recipe and technique remind me of what we call "Cookie Monster Cookies," a recipe my family learned when I was in preschool 25 years ago!

This was pretty good and got a lot of veggies in one dish! I replaced the water and wine with 7c homemade (salt-free) chicken stock and 1 bottle of beer. I do think that it needed a little bit of salt to enhance the total flavor, but I ate mine with a couple slices of bread & butter which helped. I will definitely make it again, but might add rice or more meat next time!

Super easy! The only complaint I have is that the dough was extremely STICKY. I probably should have stuck the dough in the fridge for a half hour or so. I didn't have lemon cake mix, so I used chocolate fudge cake mix, and I had a bag of Kraft caramel chips in the cupboard and threw them in as well. They tasted just like chocolate/caramel Pop Tart Sticks (I'm not sure if they even make them anymore). Next batch will be the same plus marshmallows and pecans for rocky road cookies!

Eh. It was really hard to rate this one because I don't know what I was expecting. It's not good but not bad either. I couldn't find stilton cheese, so I used blue cheese. If I were to make it again, I think I would add more veggies (cauliflower, carrots, squash, etc) and not use nearly as much cheese. Or maybe not as much blue cheese and add some parmesan or something.

This was an extremely easy recipe. It was a good start to a soup, but I wouldn't call it a chowder because it was much too thin. I ended up using about 1/3 cup instant potato flakes to get the texture just right. It also needed a bit more flavor, so I think that I might saute the chicken in the bacon fat and add oregano, rosemary, and more thyme. There will definitely be a "next time" for this recipe.

These were tasty and easy. I added some sauteed fresh mushrooms to mine. I might add a bit of garlic and pepper to the comsomme the next time I make them though.

Great recipe. It was a big hit at my work! I followed the suggestion to use all butter (not butter and oil) and also topped with some leftover choco frosting I had. A definite winner!

I followed some of the other suggestions to double the cocoa in the cake. But it still didn't seem like it was chocolatey enough. If I make it again, I will heat the buttermilk and add the cocoa to it, since sometimes the cakes are more chocolatey when the cocoa is "activated" first. The cake almost seemed a little bit dry and crumbly, but then again, I like my cakes a bit more dense and fudgy. I also didn't have 3 cake pans, so I divided the batter between 2 pans instead. I ended up having to bake them for 40-45 minutes. That also could have led to the cakes being more crumbly than desired. :) The frosting, on the other hand, was AMAZING! I think that I will make the frosting again for all my chocolate cakes!

My co-workers loved this cake when I made it over Easter. The cake turns out more dense than a typical box cake, so that was great. This was my first experience with canned pie filling, and the kind I bought was a little bitter, so I think I will try jam or plain crushed berries next time. Also, make sure you check out the canned filling you use, since mine had stems in it! To serve, I used 3 packages of yellow Peeps chicks and spread them around the edge of the top layer to make a flower. Very cute!

Very filling and not super sweet... just what I wanted! I used dried cranberries instead of dried mixed fruit. I only had a really big bag, so I used about 1-1/2c and it was perfect. They were a big hit! Update: I saw a commercial for the weight loss aid "Full Bar" and was curious to see what was in them. To my delight, the ingredients are VERY similar to the ingredients in these bars. It would be much less expensive alternative to purchasing bars on the Internet!

These were great- tasted almost like oatmeal cookies! I substituted applesauce for oil like some other suggestions. Batter can also handle more raisins and nuts, so I increased each to 1/2c, but for a heartier bar, could use even more.

I just used the base cake recipe and made it in a Christmas Tree bundt pan then didn't use the mint or the frosting- I just dusted it with powdered sugar. It rose well, but it tasted a lot like baking soda, so you really do need some sort of frosting or glaze to take away from that. Otherwise it was very chocolatey, just how I like it!

This cake is a winner! The cake is moist and dense, and the glaze has that perfect texture to bite into then melts in your mouth! I personally am not a fan of pumpkin pie spice, so I cut it from 1-1/2T to 1t, and it gave the cake great flavor.

These are wonderful! I made a whole batch but put it in a 9x9 pan so they were a little thicker. These brownies never make it out of my house... my co-workers hate me for it!

I turned these into Margarita Cookies and made these for a get-together with some friends. I added a few Tablespoons of tequila and a bit more flour and instead using a 6oz box of jello, I used a 3oz box of each lemon and lime jello mixed together. Then I brushed the dough with more tequila instead of water before sprinkling the gelatin. Before I baked them I gave them a light sprinkle of kosher salt. I had a hard time getting some of them off the pan, so next time I will line the pan with waxed or parchment paper. Other than that, they were wonderful. I got great reviews!

Absolutely wonderful! This was a great cross between a broth-based soup and your typical thick cream soup. I didn't have any half & half, so I used 1c milk plus 1c powdered coffee creamer (I mixed the powdered creamer with the flour before mixing with the milk), and it worked perfectly.

I attempted this cake the other day for a friend's birthday. I followed the directions exactly, and the cake completely crumbled when I tried to roll it. I, like the other reviewer, already had my filling made, so I tried to default to a trifle. Since there was no flour (which was the appeal of the recipe in the first place) there was no substance to the cake, and it turned to mush when layered with my fillings. I am glad to know that I am not the only one who had difficulties in the rolling. Otherwise the cake had a decent flavor, a little bitter for my taste though.