The best cheesecake I have ever had. I wasn't a fan of cheesecake until I had this one. It's like a slice of heaven and I can't get enough of this! :)

I love making my own puddings. When I saw this recipe I had to try it. It was wonderful! My family and our guests loved it! It was very creamy, actually almost custardy, and oh so good! One little additional ingredient that I added in seemed to make it even better - cinnamon. I mixed a very small amount into the pudding and then I topped the pudding with a sprinkle of it. It looked wonderful and tasted even better.

This is a wonderful recipe full of amazing flavor! My husband said it was the best meatloaf he has ever had and I enjoyed it as much, too. A couple things that can help: I'm amazed that no one knows the simple little trick to get rid of the grease in meatloaf. It must be a secret trick and I didn't know that it was! So I'm going to share the trick with you. Use a large oven bowl and place a mug on the flat bottom of the bowl upside down. Make sure that the mug is FLAT on the flat bowl or it won't work. Then place the meatloaf around the mug. Glaze it and place it in the oven and bake as usual. When it is done, take the bowl out of the over and let it sit on the counter to cool for 10 minutes or so. As soon as you take it out of the oven it was look very greasy, but you have to let it sit and cool. During this time the mug in the center will begin to suck in the grease. Once the grease is all in the mug you cancut it and eat the meatloaf, but be careful not to break the suction of the mug or the grease will come right back out. Another neat little extra ingredient is cheese. Put about 3/4 or 1/2 of the meat mixture in the bowl around the mug, top with cheese, and then cover the cheese with the remaining meatloaf. Glaze and bake as usual. Yum! Hope this helps those who don't like grease!

My husband said that this is the best pork roast he had ever had, and I agreed! This is WONDERFUL! So moist and juicy, and full of flavor. Incredible roast, everyone should try this!

Personally, I think this is the best chicken and dumplings I've ever had! I will definitely be making this again in the future. My husband thought it was very good, but he did think it was a bit too salty for his liking. I thought it was perfect. Another thing that may be helpful is that it isn't necessary just to use cream of chicken soup. I didn't have any on hand, but I did have cream of celery and cream of potato. I used that, and only used 3 potatoes because the cream of potato soup had some potato chunks in it already. I also used 2 cans of chicken broth in place of the water. This meal is so incredibly flavorful! You can't go wrong with this recipe! It was so easy to do, as well. Just throw the stuff in the pot and let it cook slowly on the stove until it is time for the dumplings to be added. It took a long time to cook, but I think it adds to the flavor. All of the ingredients meld together to produce one wonderful meal that appeals to all of the senses!

Just like a post right below mine, the corn tasted wonderful, but it was more sugary than caramely. I would HIGHLY suggest baking it at 200 degrees and for 45 minutes instead of 250 degrees for an hour if you want more of a caramel corn and not a candied corn. I will be doing that next time. Overall, this recipe was very easy to follow and it tastes very good. I just wish I would have listened to my instincts to take it out after 45 minutes.....

I was very nervous making these cookies because Gingersnaps are my husband's favorite cookie and his mother makes them all the time all year round. I had a lot against me - biased views and no knowledge whatsoever with this type of cookie! I've never made Gingersnaps before. The smell of the cookies during the mixing stage was wonderful! Very Christmasy. :) The baking smell was even better! My kids couldn't keep their hands off these cookies once they were done, and when I tasted them I could see why! These cookies are amazing in flavor! I did do one thing different from the recipe - I added 1 teaspoon of cloves into this as well, because my husband likes his gingersnaps good with spice. The drumroll for me came when he came home at night and I gave him a cookie to try. I could tell he wasn't expecting much (being biased for his mother's) but after the first bite his eyes got wide and he said "Wow! These are REALLY good! They taste just like Mom's!" I told him that her recipe is different (hers calls for oil) and he said, "Don't worry about it - just make these - they are wonderful!" They have a great outside texture for crunch and inside chewiness. Perfection in my husband's opinion! Now I wish I had made these much sooner in my married life. His smile and face was all worth the jitters of messing it up! :)

Well, I'm just going to have to join the rest of the rave reviews this recipe has already gotten! The reviews previous to mine are all absolutely correct in their assessment of these being the best peanut butter cookies I have ever had! I have been using a family recipe on my husband's side for peanut butter cookies for years and had to admit that I was very nervous to try something new, knowing my husband absolutely loves the peanut butter cookies from the old recipe, but I threw caution to the wind, and BOY am I glad I did! Wow! These cookies have been sitting on the table all day long and they are still soft and fresh!(The old recipe cookies would have been as hard as rocks by now.) I didn't have JIF peanut butter, but the peanut butter I did have worked fine. These are truly wonderful cookies and it will replace the old family recipe. :) Thank you so much for sharing this recipe here!

These cupcakes were pretty darn good! Wonderful peanut butter flavor, moist, good texture, not too sweet. They are a great treat! I made them with my little kids and it was easy to follow and make. The baked up wonderfully. I did have to add approximately 2 more tablespoons of milk to the frosting to get it to the consistency I was looking for, but other than that this is perfect! If you love peanut butter and cupcakes, I'll bet you'd enjoy this recipe. :)

I was nervous trying these cookies because it said it had a cake like texture, but I am always one to try to create a better mousetrap, so threw caution to the wind and mixed some up. Am I ever glad I did! These cookies are wonderful! I used vanilla pudding mix and these cookies have the same wonderful flavor just like traditional chocolate cookies. They are also a beautiful texture. I wouldn't exactly call it cake-like because it was definitely cookie-like in texture, but these cookies are soft and melt in the mouth. A wonderful cookie that everyone must try! I will be keeping this recipe and using it again!

I love soft cookies, so thought this would be perfect, but it just doesn't have the flavor chocolate chip cookies are known for. I will be going back to my old recipe. However, one thing I did like about this recipe was the flavor of the dough. The flavor of the dough is wonderful, so I WILL use this recipe for the dough when I make cookie dough ice cream! It's funny how the flavor changed so much after baking....