These were okay. I'm not sure why everyone is so concerned with the red pepper flake, one pinch wasn't at all noticable to me or my husband and he can't tolerate spicy things like I can. Although there are enough seasonings here to make this fairly flavorful for some reason they were just really bland. We ate them but I wouldn't make them again, I don't think it was because of any fault in the recipe this just wasn't for us. One thing I do like about the recipe is the oven baked aspect. I love the idea of taking traditionally fried foods and converting them into healthier baked items.

After reading all the reviews I thought I was prepared for what ever problem I might have...but I wasn't. Like many others some of my butter separated from the sugar when the mixture had almost reached soft crack even though I went by what I thought might be good methods to follow like, wisking constantly until the mixture boils then only stiring occasionally. At first I paniced and poured out some of the separated butter but then I remembered that the other toffee recipes I've made always had a little corn syrup in them. So I added in about a tbs of Karo and voila my mixture came back together and the rest went easy as pie. I didn't have any almonds, only pecans so I sprinkled them over the top of the chocolate and also sprinkled chopped soft peppermint over the top of half turned out great!

This was a nice change from the normal enchilada. I took a hint from a few other reviewers and added a can of drained green chilies to the filling mixture, I think it helped break the creamy richness of the ricotta a little. This really reminded me of spinach dip more than anything but with enchilada sauce all over it.

I altered this recipe some to fit my tastes and took a few hints from some of the reviewers recommendations. I used a whole loaf of home made Cinnamon Brioche bread, reduced the egg count to three whole eggs and one egg white, replaced the white sugar with brown, baked till almost done then sprinkled with craisins and golden raisins along with 4 extra tbs of butter. By adding extra bread I think it took down the sweetness a notch or two so after removing from the oven I drizzled an icing of 1/4 cup confectioners sugar 3 tbs heavy cream and a splash of vanilla. It turned out great!! BIG hit at Thanksgiving!

The fact that this recipe is as simple as it is just blows my mind I love it. In fact the reviewer who said "monkeys could make this" is probably right. I can't say that these are my favorite cookies but they were a huge hit with my Mom and Dad.

I love squash and thought this would be a new and interesting way to serve it up. While it is different I can't say I liked it. Note though that my dislike wasn't all together because of a fault in the recipe but probably more just a personal taste thing. It had a distinctly eggy taste that I just couldn't get into...something like a slightly runny quiche.

Pretty good although it was a little bland, the only alteration I made was to omit the mushrooms (we don't like them). We did like it enough to try it again sometime but with a few changes maybe some hot sauce in the "gravy" or something to spice it up. Also, I used Pie Crust IV from this site I did not pre-bake it and it turned out great. The bottom crust was not at all soggy and the top was flaky and awesome.

Whoa what a cream cheese punch! This is not for the feint of heart for sure but if you love the flavor of cream cheese this is for you. I like a wide variety of cream cheese frosting, this one was pretty good although not one I would use for anyone but myself. My family and friends tend to like theirs a little more on the subtle side.

Good frosting, I did cut back the cream cheese on a second batch I made and liked it better. As for leaving it at room temperature, I wouldn't recommend that for anything that has cream cheese or cream in it.

These were a huge hit for Christmas! I made them to give as gifts at my husbands family gathering on Christmas Eve and they were gone almost as soon as they were opened. Two bits of advice though, keep some cooking spray handy to coat your spoons with for portioning out the caramel mixture and I found teaspoon size portions really best, otherwise these candies can be a bit much....although no-one complained when they came across the larger ones :)

This recipe is very well titled. This went together very quickly and tasted great. I don't eat pork so I skipped the ham but made no other alterations. We topped the soup with salsa a sprinkle of cheese and a dollop of sour cream...this went great with some left over grilled chicken breast from the weekend.

Pretty good...My potatoes were well cooked after about 30 min., nice and crispy good flavor

This was a very tasty meatloaf, full of flavor and good for you too. I didn't have soft breadcrumbs so I used dried Italian style breadcrumbs but reduced the amount to a 1/2 cup, I also always add a tbs of olive oil per lb of turkey to add a little fat the the mix since turkey is so lean other than that I followed the recipe as written. Those who made comments about this tasting like a giant "meatball" are pretty close to the truth. Honestly though, how far can you expect the taste of this to be from a meatball when one of the main ingredients is pasta sauce? If that really bothers you or you wanted to achieve a different end you can always forgo the pasta sauce and use the more traditional ketchup. However, I liked this recipe very much and will be making it again I am sure :)

These are fantastic! I really like simple tomato basil sauces so anything combining said sauces and bread is right up my alley. The only alterations I made to the recipe were to omit the salt in the sauce and add a tsp of rosemary to the dough. I divided my dough into a 12 tin muffin pan and then just worked the dough around the cup to create a large indention in the middle. I was able to get an ample amount of sauce into each one and was very pleased with the way the rolls baked up. I will def. be making these again maybe with a small bit of pesto or olive tapenade hidden away under the tomato sauce.

I've never had blackened chicken before so I'm not sure how this measures up to "traditional" examples but I liked this recipe. As written its not very spicy so a variety of pallets can handle it, at the same time the ingredients are easy to alter to any taste. For example, I made 2 pieces of chicken one for myself and one for my husband. My husband's piece got the original spice mix, mine got a little extra cayenne added. Supper easy and we both got flavor and heat level we enjoy. Thanks :)

I'm sure now why I read several reviews saying that this was good/okay without the tomato sauce but better with. The flavor in this dish is almost totally dependent on the tomato sauce. The idea of this recipe seems delicious but unfortunately it's just not for us.

This was pretty good def. better than the cream cheese only based recipes I've tried but a little on the bland side for us. The blandness could have been somewhat due to the brand of alfredo sauce I bought, I don't usually use alfredo so I wasn't sure which would be a good one to use. I also added some diced chilies and some chopped jalapenos to add some flavor and it was pretty good but still not quite what I'm looking for.

These were okay but I think if I make them I will add a little more tomato paste and maybe a chopped jalapeno, the turkey mixture seemed to be missing something for us. I stuck with the recipe on everything except I did not use the extra bell pepper or the mushrooms (we don't like mushrooms) in the turkey mixture. With a few adjustments for my households tastes we might be willing to try this again.

I've made this recipe several times so I'm def. a fan. The first time I made it I fried the polenta as recommended but quickly decided that it was a wasted effort at least for my taste. I just cube the polenta, toss it in my dish and pour the sauteed veggies over it. I don't saute the squash as long as the onion so it still has some bite left after baking and I also tweek my seasonings a little every time I make it. All in all this is a keeper. Thanks for the recipe :)

Great soup. Halved recipe & made my own broth by boiling chicken breasts with a bullion cube, some parsley flakes and dash of garlic powder. I made the roux in the pan with the sauteed veggies and like other reviewers was not satisfied with the thickness of the soup, so I added a few tsp of cornstarch. I also used about half of the cheese and ranch mix as was recommended and it had great flavor. Will def. be making again. :)