Very easy to make, and rave reviews from my taste testers. I doubled the recipe...used 1 stick butter, 1 16 oz bag of mini marshmallows, and 11 cups of cereal. I found that I think they come out better if you press them into a greased 10x15 jellyroll pan instead of a 13x9. Using a 13x9 made them too thick. I made three batches last night...one with plain Rice Krispies, one with Cocoa Pebbles that I topped with mini chocolate chips, and one batch of Fruity Pebbles. They're all great!

I can't believe how wonderfully these turned out! It was my first chance to make cheesecake of any type, and now I can't wait to try for the real thing. I followed other reviews and made my crust out of 2 cups graham cracker crumbs, 1 stick melted butter, and 8 tablespoons sugar. I put about a half tablespoon in each liner. They baked up beautifully, and were really easy! I made 2 batches of 48 mini cheesecakes each. I left 24 plain, topped 24 with strawberry pie filling, 24 with blueberry pie filling, and then did 24 with chopped pecans, mini chocolate chips, and drizzled caramel over the top. I used the Kraft caramel bits. So easy and the looked great!

Turned out fine, but no one cared for the taste. I think it would taste better with white sugar than brown sugar.

No one liked it.

I thought these were GREAT! I made it in a 10x15 jelly roll pan, and I think that the next time I will definitely use two 8x8 pans, because this left a little mess in my oven. I made a half pan with blueberry pie filling and one half pan of strawberry pie filling, and they both turned out nicely.

I love this cobbler, I make it all the time. I've used frozen peaches, frozen mixed berries, canned blueberry pie filling, and a jar of fried apples from Cracker Barrel. Everyone loves it. Anytime I have friends over and they request something sweet, this is so easy to throw together, and it's perfectly ready in an hour. It's so simple!

Followed recipe as written...and I didn't care for these. I just thought there wasn't much flavor. The two people I cooked dinner for seemed to like them, and I'm not saying they were bad. It just didn't live up to my expectations based on the reviews.

I love this dip served warm! I like to use the Rotel w/ cilantro and lime...gives it a little kick.

I'll make these again, for sure. We wound up mixing the sauce with the rice and havnig that as a side dish...I may not make the sauce again, but this is a good basic recipe for baked pork chops!

I made this for the first time last night. I used a dark chocoloate fudge cake mix, Jello instant chocolate mint pudding mix, and a bag of Andes mint chips. Before I mixed the pudding mix into the batter I sifted out the mini mint green chips that come in the pudding mix. Then after the cake was finished (I baked it for 55 minutes) and cooled, I frosted it with a can of melted chocolate frosting and then sprinkled the green chips on top. It looked beautiful and right now, at 9:30 in the morning, there is less than half of it left at work. The guys love it! UPDATE: I've made this cake two more times. Once with a red velvet cake mix, white chocolate pudding mix, white chocolate chips, cream cheese frosting, and topped with chopped walnuts. Last night I made it with a devil's food cake mix, chocolate pudding mix, and peanut butter chips. I drizzled it with the frosting from the "Brownies with Peanut Butter Fudge Frosting" recipe on this site and topped it with mini Reese's Pieces. This is such a versatile cake!

I've been looking for a good peanut butter cookie recipe and I went with this one yesterday because I had all the ingredients on hand. They were awesome! I used a little more than a cup of peanut butter, and I used extra crunchy, instead of creamy. I rolled them in superfine granulated sugar before putting on a cookie sheet, I think it helped the fork not stick when I did the cross-hatch design. They were AMAZING! I will use this recipe again and again.

These didn't LOOK like they were going to taste good, but they were AMAZING. I followed the reviews marked "most helpful" and made mine in a 9 x 13 pan. They were just destroyed at work the next day...not even a crumb left.

These turned out great. I made them for the guys at work and there wasn't a crumb left over. I thought they tasted much better the second day then the night I made them.

So yummy! There wasn't even a crumb left over. I would have given this 5 stars but I added additional spices to the mayo mixtures....thyme, rosemary, oregano, and dried parsley for color. It was so moist, so tender, and so fast! I made mine on top of a wire rack on a cookie sheet, and then flipped them for the last 5 minutes so that it would be crispy all the way around. Delicious! I can't wait to try it with Kraft Dijonaise instead of mayo for a little less fat and more flavor. *edit* I think it's a MUST to cook this on a wire rack and flip at the end....we didn't do this the second time I made it and it was a soggy mess on the bottom.

So good. I wanted something a little thicker, but the flavor of this is outstanding. Following the recipe exactly "as is", I was able to coat a 15 x 10 jelly roll pan of banana bars perfectly, and have enough left over for a thin coat on a 9 x 13 cake pan of banana bars. Delicious, I'll definitely make this again.

Absolutely delicious. I know this is going to turn into one of my standby recipes. As you can tell from the picture I added chopped walnuts on the top, just a personal preference. EDIT - I have made this several more times and it is a hit every time! I add about a teaspoon of ground cinnamon every time, it just gives it a little something extra. YOU WILL NOT BE DISAPPOINTED IN THIS RECIPE!

We loved this cornbread! I didn't add corn because we had corn on the cob with our dinner, but this turned out just perfect!