Great dip! This went over well at my Superbowl party. I only used one 8-oz. package of cream cheese, used bleu cheese instead of ranch, measured the hot sauce only to taste, and baked it rather than slow-cooked it. It's fattening as all get-out, so it's really rich, but I think it was a 9 out of 10. It should definitely be served hot, I'd say. The recipe made a ton, so I had a lot left over from my gathering of about 10 people. I will make again. Thanks for the recipe!

Not bad. Mine were not quite as sweet as I'd like and I'd say definitely too floury as is. However, I see a lot of potential in this recipe and I won't give up that easily. Made this as dessert with chicken pasta. I made mine with caramel-milk chocolate morsels and it came out very well using that. For presentation, I squeezed caramel in a drizzle pattern first and then melted chocolate with a little butter and drizzled that over the caramel. Pretty good as is, and with tweaking, it can only get better. DF loved these and said they were remniscent of Chewy bars. Thanks for the recipe!

A tasty crust that baked up nicely....and so much better for you than the junk in the frozen food isle and at chain pizza joints. Thanks for the recipe.

This was a pretty good recipe. I added a little extra butter and cinnamon and was careful not to overtoast [burn] the marshmallows. Sprinkled pumpkin pie spices lightly on top for flavor and aesthetics. DF devoured this, and he doesn't usually like sweet potatoes. Good recipe!

Painfully simple, but deli / bread company / restaurant quality. Add deli meat and/or sliced cheese for more interest. I wholeheartedly recommend using fresh potuguese rolls as the bread. I also added a sprinkling of onion powder to the mayo mixture. I served this with cream of pumpkin soup on a chilly fall day and it was phenomenal. Looks beautiful too, and tastes like it was a lot more difficult to make. A+ ... you've gotta try this!

I was completely in mourning after a chain bread/soup company discontinued their fabulous pumpkin soup, but this recipe is a dead ringer for my fall favorite. This soup is great, whether you make it savory or sweet. I've tried it both ways, but prefer it on the savory side. I use a heaping HALF cup of onions and only salt it to taste. I use extra pumpkin pie spices in addition to the spices specified, and I add a splash of buttermilk. The croutons are worth the effort, in my opinion. [Just be careful not to burn them.] I alternate serving it with the croutons, or with a dollop of sour cream and topped with fresh parsley or chives. This is a fantastic soup....don't miss this one!

Great recipe! I substituted half of the vegetable oil the recipe called for and used apple sauce for the other half. I also added a splash of vanilla and added more cinnamon than the recipe calls for. I added two tablespoons of molasses, which lent a nice color and depth of flavor, and sprinkled a fine coating of powdered sugar to the top of the finished loaves. Though I had to bake mine longer than suggested in the original recipe, the end result was worth it - moist, spicy, fragrant, wholesome, and distinctly autumn. Give it a shot!

Delicious, easy, and fast to prepare....not to mention much better for you than those chemicals in a tub they called Cool Whip. You can taste the difference. Make it as sweet or not sweet as you prefer by adding or subtracting the amount of sugar you use.

Too good to be true! If you like chicken parmesan, you will L-O-V-E this recipe! It's painfully easy, yet it tastes like what you'd get at a restaurant. My DF tore this UP! I am definitely going to be adding this to our regular rotation. Also try serving on a bed of pasta with red sauce and chunky vegetables, like onion and zucchini. No matter how you serve it, this recipe is the bomb! Thanks!

This was pretty good, but honestly, this just isn't a recipe that I would use for anything formal or to impress anyone with your mad culinary artistry skills. It was just a bit too much all at once for me, and this is coming from a lifelong dessertaholic. I could only eat a little bit of it at a time because it was so sickeningly sweet. In my opinion, it's just too much and too clumsy of a recipe to make again. I was attracted by how easy it was to make, but the problem seems to be that you can TASTE how easy it was to make. But you never know how YOU will feel about it, so give it a shot anyway.

What a great recipe! This will be my primary cookie icing recipe from now on. The frosting finishes smooth and glossy, and the flavor is great. When fully dried, the frosting is durable enough to stack and not worry about, but it won't break your teeth when you bite into it, either....it's surprisingly soft in texture to eat. I used liquid food coloring in my last batch and it turned out just right and not runny at all. The colors were vivid and beautiful, and were easily mixed into the frosting. For professional-looking (and tasting) cookies, use this recipe. Experiment with different extracts and flavorings, such as berry and mint, as well. Perfect!

This is a great basic recipe for juicy, tender pork chops. I modified this recipe to include seasoning such as sage and a dash of garlic powder. I also poured a thin layer of honey barbeque sauce on top of each chop before I placed them in the oven. I used a single vidalia onion and it was more than enough for the whole pan. I also added a squeeze of lemon juice to the water in the pan. If you're afraid of serving the same dry, chewy pork chops everyone has regretfully endured at one point or another, try this recipe. The method of baking the chops in water is excellent and will be my base for all pork chop recipes. Try this recipe and modify it to make it your own.

A great recipe! I didn't follow the recipe exactly, though, because for something like key lime pie, you need to make it as sweet or as sour as reflects your preference. I added a little bit of lemon juice, splash of vanilla, and heavy whipping cream to my filling. I highly recommend making a homemade graham cracker crust, which I did, and I added a pinch of cinnamon to my crust as well. After the pie was out of the oven, I added an even sprinkling of crushed graham cracker crumbs, lime zest, and a twisted lime for decoration in the center. I served with homemade whipped cream on the side. The result was fantastic. Everyone raved about the pie and one key lime fan said it was the best she'd ever had. A great recipe, but remember to change it if you think it's too sweet or too sour as is - everyone has their preference.

SUCH a great frosting! I piped it out and it worked wonderfully. Here's what I did...I thoroughly whipped just 1 cup of heavy cream in a separate bowl and stuck it in the refrigerator, then I put the sugar / cream cheese mixture in a pot on low heat on the stove, just to get it a hair above room temperature. I mixed the cream cheese and sugar with a spoon as it was on the stovetop until it was almost totally smooth. I removed it from heat for a few minutes, then added it all at once to the bowl containing the chilled, very whipped heavy cream. I mixed all ingredients until velvety smooth and immediately placed in a piping bag. I then put the piping bag in the refrigerator for an hour or so, and when it was time to decorate my apple turnovers, the consistency of the frosting was PERFECT for piping. Not too runny or lumpy. Just right. The flavor is wonderful as well...sweet, light, creamy, and not overpoweringly sugary. Tastes divine and looks beautiful. Thanks for the recipe! Will use again and again!

Wonderful recipe! This is something I will certainly add to our regular rotation. I usually find myself adding or taking away something from an ingredient list right off the bat, but this is great as is. The chicken was so tender and moist, and the sauce was excellent. The only thing I would add is a little bit of grated parmesan cheese to the top of the chicken before coating and also a sprinkle of fresh parsley on top of the chicken when it comes out of the oven, for both flavor and aesthetics since the chicken and the sauce is pale. This is such a yummy recipe, and the leftovers held up fine and tasted great! Thanks so much for sharing!

Suburb meatloaf! This is an excellent recipe that we will use again and again! I did put the ketchup / sugar mixture on top, and I didn't bother measuring the ketchup as I could see how much I needed to coat the top. I used plenty of brown sugar, as I love the sweetness of the topping, and I used a half cup of milk, which I may cut down on by a hair next time. I used a slightly deeper pan, so I found it necessary to up the cooking time and I cooked it for over an hour. I seasoned the meat mixture with dried minced onion as well as garlic powder. Next time, I will add salt to the mixture, as I felt the meat wasn't quite salty enough as is. Also, the fresh chopped onion really added to the texture as well as the flavor....I know some other reviewers used onion soup mix, but I personally would not leave the fresh onion out. It needs to be there. By the time it came out of the oven, the whole house smelled so terrific that I couldn't wait to dig in! This is a fabulous recipe that I will make again. Thanks for sharing!

Spectacular and easy! This was a fabulous recipe that I will make again and again. The 9x13 was filled to the top, so you're going to have leftovers. I did season my beef with dried minced onion and garlic powder, and I also used a packaged shredded "pizza" cheese mixture in addition to a smoked mozzerella, which turned out just fine. I would say that adding a layer of sauce to the bottom is a must. If you like chunkier sauce, add a can of diced tomatoes to your sauce for variety...it turns out well and adds complexity. I used sauce containing Italian sausage as did another reviewer, which made a noticable difference. I sprinkled parsley atop the finished product and served....WOW! This was so easy and tastes great, not to mention it saves money with all the leftovers. Thanks so much for a fantastic recipe, Susan!

Although it was a great recipe, I couldn't help but feel it was lacking something. I'll experiment with the flavors more next time. The paste that is made with the ingredients was easy to spread. Thanks for the recipe.

I didn't have bread crumbs on hand, so I crumbled vegetable-flavored Ritz crackers and used that with the topping and it turned out fine. The parmesan is a nice touch and doesn't taste too cheesy....the flavor lends something subtle that's unplaceable but needed. I put a little bit of soy sauce in the bottom of the pan before broiling. If you're using large, thick filets, it can be difficult to flip them, especially without breaking the fish. This was overall a decent recipe, but if you use full-fat mayo, beware: you'll only be able to eat half of your portion before it gets too rich. I might make it again, but overall, my household's impression was that it was just okay.

This is a yummy fry recipe! My hubby-to-be loves fries, but I hate him ordering them from fast food places or buying the frozen kind because of the pounds of chemicals and preservatives and trans fats those varieties are loaded with, so I gave these a try with dinner last night. They were very good! I didn't measure anything out since potato sizes are so variable anyway, but I added my oil and spice mixture to a zip-lock freezer bag and added the sliced potatoes, closed it, and shook them all up. I will say that turning them 1/2 through is probably needed for sure, though it can be a bit of a pain if you have your cookie sheet filled to the brim with thinly-sliced scalding hot fries. I'd definitely sprinkle salt on them when you take them out of the oven too. Great recipe....will make again. Thanks!