I used a Duncan Hines "Dark Chocolate Fudge" brownie mix, Jello "Chocolate Fudge" pudding mixes, light Cool Whip & Heath Bits. Instead of sprinkling the top with toffee bits, I grated a Dove dark chocolate bar as garnish. It was a big hit at our Christmas gathering. The directions suggest making it the day before. I assembled it about 7 hours before tasting it & the brownie chunks were already very soft. I prefer more texture with the brownies so I'll wait until just before serving to layer the ingredients next time.

A light, slightly sweet fruit dip that holds up well on a buffet. Very fast & easy. Keeps well in refrigeration.

I made this cheesecake in mini form using one chocolate wafer from an Oreo cookie as the bottom crust. There was a strong tang from the sour cream that I didn't care for. The chocolate wasn't as pronounced as I had hoped it would be. I skipped the whipped cream & chocolate leaves as garnish. A few members of my family really enjoyed the cheesecake though. I'll attempt the recipe again using a darker chocolate option & a different cheesecake base without sour cream.

The flavor was good but I think marinating the chicken for 6 or more hours would improve the flavor.

Good but I used dried orange zest so it may have been better with fresh. My husband really enjoyed it.

Fast, easy, healthy & delicious.

A quick, easy & satisfying soup. I added 1-2 minced cloves of garlic to the onions before cooking and 1-2 bay leaves to the broth.

A very easy, quick & delicious side dish or topping for waffles, pancakes or ice cream. Granny Smith apples work well but Honey Crisps held up to cooking even better. It freezes well, too.

I made this on recommendation of another Recipe Exchange member. It is very easy, flavorful & great for hoagies. I make extra sauce & heat it to make it smooth for use on the side or as a dip for chicken nuggets.

This is a great flavor combination. I did try to lighten it up by going easy on the bacon & cheese. I omitted the hard-boiled eggs but will definitely add that next time and make it with Romaine for even more flavor.

I baked the butternut squash in the oven then peeled & cubed it. I was trying to replicate a soup we had in a restaurant so I cut the amount of onion by half & increased the carrots by 1/4 cup. I was generous with the nutmeg, eliminated the pepper & added some ground cinnamon. Instead of heavy cream, I used reduced-fat half & half. The family loved it.

Quick, easy & delicious. I've been making this recipe for several years. You can prepare them a day or two ahead of time & wrap them in aluminum foil until needed - just add a few minutes to the baking time. I've found that Pepperidge Farms petite dinner rolls work best with these. I usually spread half the mixture on top of the cheese & the other half on top of the rolls.

An excellent, quick pot pie. I had leftover roasted chicken that I used instead of fresh chicken. I boiled the vegetables with 2 chicken bouillon cubes then drained the hot liquid into the bowl of the precooked chopped chicken meat to heat it. When it was sufficiently heated, I drained the meat & added it to the cooked vegetables. I omitted the salt & used low-sodium chicken broth. A greased deep dish glass pie pan was filled almost to the top with the mixture. I tucked the meager excess of the upper crust under the lower crust & crimped them together. An egg or milk wash on the crust should give it a nicer presentation.

I made this recipe as stated. The cauliflower turned out too dry & the garlic was overpowering.

Very quick & easy. The recipe doubles easily & is simple enough for a beginner to attempt. The flavor is unadulterated fruit.

Fast, easy, simple & delicious.

This didn't have enough flavor or sweetness for us. I cut back on the amount of butter by 1/2 but it was still too greasy to me. I think adding some lemon extract to the filling would help, too.

Very good. I used chuck roast instead of rump roast to get a more tender result.

Very easy & good. The recipe makes no mention of cutting up the garlic so I sliced them. I omitted the butter & used a cornstarch whitewash in the sauce at the end instead of dredging the chicken in flour before frying. I browned both sides of the meat before sauteeing the garlic & mushrooms. The chicken breasts I used were quite large & took a lot more time to cook than stated. Next time, I'll marinate the chicken with the salt, pepper & some balsamic vinegar for several hours first to give the meat more flavor.

I was underwhelmed with the results. I made the recipe using the ingredients as stated but halving the amounts. I used a boneless chuck roast as the cut of meat. The odor was unappealing, the roast was still a bit chewy after 4 hours on high, the flavor was bland. It could definitely benefit from a lot of tweaking.