These were a big hit at our house! I made one substitution. Instead of cream cheese I used Tofutti's Better Than Cream Cheese product (Whole Foods carries it). Before you say EWWWW I have to tell you that my cheese loving husband also said EWWWW. He had it in his mind not to like these before I made them. To please me, he tried them. And HE LOVED THEM AND WANTED MORE (so I shared the last one with him)! We could not tell a difference between cream cheese and this product so I felt I had to share that with you all. No dairy, No Butterfat, No Cholesterol, No Hydrogenated Oils. A 2 tbsp serving is 60 calories, 5g fat (2g Sat.), 120mg sodium, 2g carb, 1g protein. Compare that to regular cream cheese which has 83 Cal per oz, 8g fat per oz (5g Sat.),25mg Cholesterol, 188mg Sodium. The carbs and protein are very similar. If you're a Vegan (we're not but we're trying to cut down on our dairy consumption) or you're allergic to dairy or you're lactose intolerant you can still have these mushrooms and not miss out on anything. Thanks for sharing the recipe Angie!

These are FABULOUS!. We only make them on very special occassions because we would break the scale if we made them all the time. Thanks for sharing.

I made this for my daughter's 14th birthday party. It was okay, but in my opinion it wasn't that great tasting or looking.

The only thing I changed was I used regular potatoes because I didn't have red potatoes on hand. My husband and daughter were fighting over the very last potato. Thank you very much for sharing this recipe. It's was a HUGE hit in our house and we'll be making these often.

This is the first jerky recipe I've ever tried and I wasn't disappointed with the results. Perfect balance of sweet (but not too sweet) and hot (but not too hot). Leaves behind a little bit of heat on your tounge but not enough to need that huge glass of water standing by. It's the best tasting jerky I've ever had. WAY better than the store bought variety. I followed the recipe exactly as written. 5 tbsp of liquid smoke scared me but you can't even taste the liquid smoke in the finished product. It just adds that great jerky scent that gets your taste buds going. An electric knife is a must have. I bought one for the purpose of making this recipe and I can't imagine having to slice the meat without one. One 5oz. bottle of soy sauce = 2/3c. No need to measure, just dump the bottle into the sauce pan. I used one 20oz can of crushed pineapple and strained it to get the pineapple juice. That yielded approximately 1 cup of juice so now I have enough pineapple juice to make another batch of jerky OR maybe I'll use the leftover juice and pineapple to make Acini di Pepe (another great recipe from this site). Talk to your butcher about the different types of meats that are popular for making jerky. You're not limited to one specific cut (some are leaner than others). Your butcher knows what's best. All in all, GREAT recipe I will be using A LOT. I may never have to put my dehydrator away again!! THANKS!!

I made this for a potluck at work and it got RAVES. What's even better is I work in the midsouth, the sweet potato casserole capital of the world, and the ladies I work with said it was the best they've ever had. One lady wanted to take home the leftovers, but there weren't any! So I shared the recipe with her and told her, to her surprise, that I used canned yams and a mixer like some have suggested in the reviews. I must say...It was fabulous! Thanks for sharing the recipe with us.

I made these for my daughter's bakesale at school. They were gone before the sale even got started. Good thing I also made a batch for my family. They were delicious. I used Hershey chocolate. Mmmmm!!!

This recipe is ALMOST as good as the kettle corn I had at The Shaker Woods Festival (in Ohio). My suggestion is to not do the three kernal test as some have suggested. I did the three kernal test and the three popped kernals sat in the kettle and soaked up the oil while they waited for the just added kernals to come up to popping temperature. I ended up with a lot of unpopped kernals this way. They got stuck to the sugary popped kernals which made my kettle corn not very much fun to eat. My suggestions is to put ALL of the oil and ALL of the popcorn in a big non-stick stock pot on med-high heat. Once the oil starts boiling add the sugar before the popcorn starts popping. After it starts popping alternate between leaving it on the burner and lifting it off the burner in intervals. When popping ceases, transfer the popcorn to a BIG bowl. Before it "dries" stir it and salt it to your families taste. Then let it completely dry and stir it again. The popcorn will easily seperate. Thanks for sharing!

It's not Heinz but if you want to try to make your own ketchup this is the recipe to try. It's very easy to make and it has a great taste. I just wish it was as smooth as the commercial ketchup (it has an applesauce texture to it). Maybe putting it through some cheese cloth might help.

This would be a good recipe to make for the holidays. It doesn't have to be refrigerated so you could put it in interesting bottles and give it to your family and friends as gifts. My Dad, who is the greek salad dressing expert, really liked it but said the local restaurant he gets his greek salad dressing from is better. But he said this is a close 2nd.

When you go to a 4th of July family reunion with a bunch of Italians you want to bring something they'll enjoy. My Aunt Teresa (one of the patriarchs of our family) couldn't believe her eyes when she saw Ricotta Pie on the table. She just HAD to have a slice. She absolutely LOVED it and asked for the recipe. I was the talk of the reunion because they just couldn't believe I knew how to make Ricotta Pie (they hadn't had Ricotta Pie since the elders in our family passed away). THANKS for making me so proud of where I come from and for making my family so proud of me.

Easy enough for my 11 year old to make. She loves them sprinkled with cinnamon and sugar. Her Dad and I love them with sliced strawberries and whipped cream. The possibilities are endless. Yummy!

YEEEHAWWWWWWWW! A while back, my husband spent some time in the south (helping clean up after Hurricane Katrina). While he was there he called me and told me that he, and the rest of the crew, had gone to Lulu's Diner (don't quote me on the name of the diner because the memory is not great here) in Baton Rouge Louisiana and he had had "THE BEST GRITS" he's ever had in his "ENTIRE LIFE". As you've probably guessed, my huband is "a grits man". Anyway, to make a long story short I felt it was my duty to "one up" Lulu's. So, I printed out this recipe and made it for my husband upon his return home. BAM! These are now "THE BEST GRITS MY HUSBAND HAS EVER HAD IN HIS ENTIRE LIFE". Try them! They are FAB. Bake them if you must but we just eat them right out of the pan.

My Dad is VERY picky. He can't stand the thought of a casserole because he doesn't like his foods mixed together and GOD forbid he goes out to eat because it's never up to his high standards. Well, he LOVED this! I couldn't BELIEVE how much he raved about how much he liked it. I thank you, and my Dad thanks you, for sharing this recipe with us. :)

Wow! I made these for the craft ladies at my church. They LOVED them and even asked me to write down the recipe. After I told my husband about them he asked me to make them when we visited his grandparents. There were a hit there too. My husband raved and raved about them so much that he had one of his co-workers over one night and asked me to make them for him. That's where my one bit of advice comes in. These cook better on a gas stove for some reason. When I made them for the craft ladies I used a gas stove. When I made them for the grandparents I used a gas stove. But when I made them at home on my electric stove they either came out underdone or overdone. The reason for this is the electric stove cannot keep the temperature of the oil at a consistant temperature (when the dough is dropped in the temperature of the oil cools slightly). To solve this problem my husband went out and bought me a deep fryer that has a temperature control just so I could make these for him at home. Now, if that's not telling you something about how good these are then I don't know what will. A BIG THANKS for sharing this recipe!

I made the recipe exactly as directed. My family loved it. Even my ten year old, who, when finding out we were having meatloaf said, "Ewww!" loved it. Just be warned that this is a VERY sweet tasting meatloaf. My taste buds weren't prepared before I took my first bite. It made excellent sandwiches the next day. One suggestion that was not mentioned in the cooking instructions: After you take the meatloaf out of the oven let it sit for five minutes. Then cut it into slices. Use tongs to move the slices from the baking dish to a platter. After all the slices are removed use a wisk to blend the meat juices with the brown sugar / ketchup mixture and then pour this over the meatloaf on your platter. Excellent meatloaf. The only thing I would do differently would be to cut back on the brown sugar next time. Thanks for sharing!

Simply THE BEST! Whether we make garlic bread or melt some of this and put it over pasta or vegetables, we are never disappointed. It's a staple in our refrigerator now. Thanks for sharing.

This was the 1st in a series of fish recipes I tried on this site. AWESOME! The flavor is incredible! I didn't use salmon because I don't care for salmon all that much. I used Tilapia and would also use Flouder, Cod or Halibut in the future. My family loved this. We have made it several times. Thank you!

Another great fish recipe to add to my collection! I used frozen Tilapia filets (from Sam's Club) which I, of course, thawed first. They weren't very thick but they worked out just fine. The only mishap I had was that, after being sauted, the fish was so tender and wanted to fall apart. So, I gently scooped them out of the pan and put them on my baking stone. Each piece right next to the other. This made it easy to add the almond mixture. I followed the recipe for the most part. I did substitute Tilapia for the Halibut because I had Tilapia on hand. I also omitted the lemon because I don't care for lemon with my fish. And I doubled the sauce recipe but I ended up having quite a bit of sauce left over. The sauce was awesome and needs a strong flavor to balance the dish. The fish adds the crunch and the texture but there isn't much flavor without the sauce, especially if you use a very mild tasting fish like I did. My husband and 10 year old daughter loved it and would like to thank you. I insist on making them eat fish and they are continually surprised about how much they are enjoying it. I even had enough left over for my lunch the next day. I couldn't believe how fabulous it still tasted even after being reheated in the microwave. Thanks for sharing!

Learn from my mistake (I took the advice of some other reviewers). The 1st time you make these muffins do not substitute ingredients. Do everything exactly as written. I thought they would turn out to be the best muffins I'd ever had by substituting buttermilk, brown sugar (in the topping) and doubling the blueberries. First of all, you need to make jumbo muffins (not twelve regular size like I did). The buttermilk was fine but doubling the blueberries was not a smart idea and here's why... When using fresh blueberries it makes your batter (during cooking) "juicy" which will cause your muffins to be limp in the end. The brown sugar in the topping turned out to be too heavy for the regular size muffins I was making and the tops of the muffins caved (the extra blueberries didn't help). I'll have to wait until I try them again (using the original recipe) before I can actually give them a final rating. For now I have to say that the overall taste was not great and should have been even with the substitutions, very bland (like a pancake), and that's why I gave them the rating I did at this time.