I am giving this four stars because it was a bit dry. I would like to try this recipe again, maybe adding a bit of sour cream. The cake baked and assembled beautifully.

This is a favorite at our house. I use raspberry jello and frozen raspberries because I don't care for frozen strawberries. This year I got a lot of compliments...more than usual. This year I had pretzel rods on hand so I got out my food processor to crush these big pretzels. I crush them to very fine, like graham cracker crumbs. I think this made the difference this year. I have also mixed some almonds in with the pretzels in the food processor.

My mom can't have flour. This is a nice addition to my Christmas cookie plate. I also think it would be a nice topper for Hot Chocolate. For other flour free Christmas cookie recipes, look for Church windows and buckeyes.

Nice shortbread type cookie with a lemon filling. Made just for my dad.

These are really cute. I used almond slices for the ears. I think I like these better than peanuts because the ears are bigger. They are more fragile with the almonds. I also used black licorice wheels by Haribo for the tail. This worked well because they are wound-up so the tails curled well. Next time I will shape them into balls before the chill time. I lost patience with how long it was taking to mold the chilled dough and I think the chill is important to keep them from flattening out. My kids reminded me of another fun Christmas mouse I made...you take a marachino cherry that has the stem on and dip it in chocolate. Then take a Hershey kiss and lay both on their sides on waxed paper as you touch the bottom of the kiss to the bottom of the cherry. The point of the kiss is the nose and the stem of the cherry is the tail. Then quickly slip two almond slices in between the kiss and cherry as ears (with the rounded part up). Allow chocolate to dry and then come back later and make eyes with a toothpick, using royal icing, melted white chocolte, or even the frosting you can buy in a tube. Remember the ears are kinda fragile. My dad loves these because he is a big chocolate cherry fan!! Thanks for posting the peanut butter Christmas mice. They are more old fashioned looking than the cherry mice and I was looking for an old fashioned Christmas this year!

This isn't a type of buttercream that I was looking for. It was too sweet for me. I am looking for something like Starbucks Vanilla Cream frosting so I can add sprinkle some raw sugar or sugar glitter on top. I think it must be french buttercream. That being said, I tried this recipe but was really uncomfortable with the raw egg whites. This frosting had the sweetness and consistancy of canned frosting, but without the preservative taste. If that is what you are looking for and you don't mind the raw egg...you may like it. I tossed mine.

We thought these were so-so. I use a good quality mayo but I didn't care for the twanging flavor it added. It may be because we are from the midwest. I actually like more of a herb flavor to my mushrooms. I was going to make them for a dinner party but tested it on my husband the night before. He didn't care for them so I just filled mine with StoveTop stuffing and everyone loved them. Could be a regional thing. Just wasn't our thing.

I have been making prime rib for several years but this is now my favorite recipe. Be brave and try it...it was well worth it! I did use kosher salt instead of rock salt. It worked fine. I also used a tuscan herb mix that I found at Costco instead of the onion soup and rosemary. I used about 1/3 or so of a cup of the seasoning. It smelled so good and I was surprised that the meat took on the perfert amount of seasoning even though it was tossed out after cooking with the salt/flour crust. It smelled so good that I used this mix in my mashed potatoes too! I put the crust on my rib while it was on my counter instead of in the pan, as in the instructions. I used a bone-in rib and cooked it on my roasting rack. I completely covered the meat (bones and all) in the crust. It was very easy to work with and went together very well. Then I cooked it on my rack and had no trouble with the crust sticking to the pan. I also changed up the temp a bit. I cooked a 17 lb rib for 1/2 hour at 425 and then reduced to 325 for the remaining 3 hours. I used a meat therm. and took it out of the oven at 115 degrees and then let it rest for 1/2 hour. It was perfect. Tip: if you have a George Forman grill, it is really helpful for your guests who like their prime rib more well than medium rare. You can pop a rare piece on the GF grill and in seconds have it more well done. It was really fun to serve my friends a great piece of prime rib that was like something they would get at a very

Yum!! For a lighter version, I have made half the butter/sugar/cinnamon mixture and still really like it.

This is a good pot roast recipe but I would definately stick to the slow cooking. I put mine in the crockpot on high at 9 in the morning, hoping that it would be ready when we got home from church. We ate at 1:30 and although it was good, it was medium rare and wasn't the "fall apart potroast" I was hoping for. I left some in for the rest of the day on low and at 5:00 it was perfect! I would also add some sliced onion one hour before serving. In the evening, I served it on buns with some stone ground mustard or horseradish - yum!

This is a good recipe for this traditional cheesy potato casserole. It is really creamy. If you wanted, I think you cut cut down a bit (maybe a 1/8)of all the different fats (butter, sour cream, cream soup, cheese)and it would still be good. I wanted to change it up a bit so I used white cheddar cheese and crushed white cheddar Cheezits instead of the cereal (I left off the step of cooking these in butter - just more fat). I also used the Orida savory Hash browns. This added a bit of garlic to the flavor.

This really is a great recipe! I often cater brunch and this is a favorite of everyone. Most of the work is done the night before. With a couple of steps in the morning and you have a wonderful breakfast. I use a belgian waffle iron that flips and I wipe the hot iron with a stick of butter before each waffle. I always serve these waffles with fresh whipping cream, real maple syrup, and an assortment of berries. I disolve the sugar in the water before adding the yeast to help it rise. Other than this step, I wouldn't change a thing in the recipe!!! If you do any research and look for an authentic Belgian recipe, I think this "yeasty" recipe is very close in taste but is much easier than the traditional Belgian recipes. They are even better the second or third day. When I have extra batter, I freeze it in individual serving bags and put them in the freeze for my son who is away at school. I haven't used the frozen batter for clients but my son loves having this taste from home while he is away.