This was an awesome recipe!!! The only thing I would change, like other reviewers, is to cut back a little on the sugar. I LOVE sweet things, and even though it didn't taste bad in the least, it was just a tad much. I even used sugar free jello, but I probably would cut the sugar back to maybe a 1/2 C. I also used a homemade gram cracker crust. I used 1 package of gram crackers, 1/2 cup of ground walnuts, 1/3 C. Sugar, cinnamon to taste, and 6 tablespoons of melted butter. There might have been some salt in there somewhere too, but I can't remember. Mmmmmmmm. . . Goooooood!!!!!!

Good recipe! Only for those who like spicy.

Very good recipe. Nice flavor, and fluffy "cake" part. I would make again.

The taste was good, but the crust was a little tough.

MMMMMMmmmmmm!!! What a delicious recipe. I didn't have nuts so I substituted that with oatmeal (about 1/2 cup) and cut it in with the flour. Oh yeah, I also didn't have corn starch so used 2 T. of flour for substitute.

I really liked this macaroni salad. Was simple but tastey. Instead of cider vinegar I used plain white vinegar. I would suggest adding this last if you don't use vinegar often so you can adjust to you own taste (start small and work your way up). I also used Light Miracle Whip instead of Mayo. Cut's drastically down on calories and adds a bit of zing. I added a bit of green pepper, extra onions, and just a smidgen more or salad dressing. Turned out great.

Great recipe. I liked the "cakey" texture to the cookies, but used the batter to make variations of the cookies. I put little drops of the batter on a cookie sheet (like doghnut holes) and once they were baked put them into a bag with some powdered sugar. Mmmm. . . Next I mixed in some vanilla chips into the left over batter and made minature bundt cakes. They all turned out pretty well.

Ok recipe. The cookies were not shiny (possibly due to my part) but I was hoping for a more chocolately-peanutbuttery flavor. I would add more chocolate next time (and maybe just a tad more peanut butter - I love the stuff).

I didn't care for this sauce.

Not a fan of this recipe.

People complained of a dry cake and not enough chocolate flavor, so to remedy that I substitued canola oil for the shortening, used approximately a whole cup of baking cocoa, added a package of chocolate pudding, added 1-2 T (or more, not sure how much I put in) of instant coffee granuales to enhance the chocolate flavor. Cake was EXCELLENT. Was very moist and good chocolately flavor.

Excellent recipe. I used canola oil rather than margarine, but everything else I kept the same. Was DELICIOUS!!! Co-workers kept raving about how good they were and how "picture perfect" they turned out.

This was a good recipe. I didn't have any sesame seeds so I left those out. I was hoping for the coating to carmelize more so it would be more chewy, but it turned out ok.

This is the first tofu recipe I've tried and it turned out pretty good. I also put some Mrs. Dash on the "burger" before I put the barbeque sauce on it.

Wow! This recipe is totally a keeper! My secret ingredient is the addition of 1/2 t. of pumpkin pie spice. Instead of the 2 cups of white sugar, I used 1 c. white and 1 c. brown. When it called for vanilla, I only had the cheap stuff, so I always use an extra tablespoon whenever it called for it. Instaed of cream cheese in the frosting, I used the Neufatchel cheese which has a 1/3 less fat.

Sorry to say that I was not a fan of this recipe. I was looking forward to it, but it didn't turn out quite how I imagined it. The cinnamon was too strong and the consistency was not the greatest either. I let it sit over night to see if it would get any better, but it didn't. I had to dump it all out, hence the one star rating.

This recipe is one of the best I've ever had, though like everyone else, I've made several changes. I actually did not have any rice crispy cereal, so I have at times substitued it for bran flakes or even puffed wheat rice (my personal favorite). I also found I liked a slightly higher ratio of the "sticky" ingredients. I also substitued the cornstarch for honey and added a little bit more vanilla. I have made this recipe over and over again, and always get great reviews from the tasters.

Was a pretty delicious soup. I did make a few changes. I left out the celery (I'm not a fan) and the potatoes (helps cut down on the carbs). In place of the potatoes I substitued an 14.5 oz. can of green beans (reserve about 1/2 c. juice). I also substitued the vegetable broth with just plain old chicken broth, and added the reserved green bean juice. I put dried herbs in because I didn't have fresh ones. Just feel it out to your own tastes. I would recommend putting the kidney beans in a little later because they were a little mushy, and cooking the noodles separate till al dante or just a little before that so when you add it to the soup, they are just right. And for my secret to the soup, I add a little red pepper flakes to give a nice heat to the aftertaste.

I LOVE lemon flavors, and this recipe was no different. It was an EXCELLENT recipe; one that I would make again and again for any occasion. In fact, I'm going to bring it with me to work tomorrow so my colleagues can enjoy it as well. I made some very slight adjustments. I didn't have any lemon peel, so I left that out, and increased the lemon juice to a 1/4 of a cup. Highly recommend this recipe!