I had a whole bunch of bananas and a box of boring wheat cookies that no one wanted to eat in the cupboard. I stumbled upon this recipe in my search to use up both ingredients. And I was pleasantly surprised! I made a few small changes as suggested by other users. I doubled the recipe and only used the egg yolks. Other than that, I followed the recipe exactly for the pudding part. My pudding thickened beautifully and without any problems. I think it is possible that the users who couldn't get the pudding to thicken may have had the heat set too low. Everyone's oven heats differently, so you have to take that into account. You want the pudding hot enough, but NOT boiling. Mine took about 10-15 minutes to thicken. After I removed it from the heat and let it cool down a little, I added 2 finely chopped bananas to the pudding itself. I crushed up the wheat cookies I had on hand into crumbs and made a sort of graham cracker type crust at the bottom of my glass dish. I added some melted butter, cinnamon, and nutmeg to the crumbs and let the crust toast in the oven for 5 minutes. I let that cool down and then I put the pudding on top. I sliced 2 more bananas for decoration and I also added some more cookie crumbs on top. I let it chill for a few hours before dessert time. My husband couldn't believe that I made this myself, that is how good it was! We ate the whole bowl. When I asked if I should make it again, everyone in the family said YES! So, thanks for the wonderful recipe!

A good basic recipe, but for my personal tastes it was a little bland. After I added my own touches, I would give the recipe 4 or 4.5 stars. I doubled the parsley and dill. I also add some chopped garlic and fresh chives. Unfortunately, I didn't have seasoned salt so I made do with what I had on hand. I combined a little salt with thyme, paprika, and a pinch of curry powder. It came out delicious! I let the flavors meld in the fridge over night. I served it at our annual Halloween party with sliced cucumbers, carrots, bell peppers (all different colors), and cherry tomatoes. It looked simply beautiful and everyone loved it. Later on that night, we ate the leftovers with potato chips and sesame bread sticks during our horror movie marathon. It tasted really good with the chips and bread sticks as well. Over all, I think it is a nice recipe and I will definitely use it again with my own personal touches of course. But I think most recipes need to be adjusted to your own personal taste anyway! Thanks for the recipe! :)

I love this mousse! I've made it quite a few times already, but I just got around to reviewing it. I keep the ingredients as is, everything is perfect as written. Here are a few tips I found out along the way though: When you put the egg yolks in the saucepan, you will want to watch it very carefully! They really only need a low heat and you are better off to whisk them continuously until they are a fluffy froth. If you don't watch it then they will turn into scrambled eggs rather quickly. I also bypass the whole saucepan and ice step by putting the saucepan in the freezer for 5 minutes, giving it a stir, another 5 minutes in the freezer, and one last stir. I use 2 small containers (yogurt cup sized) of heavy cream. I save 1/4 of the cream to layer it with the mousse. This tastes sensational! It looks beautiful and elegant in glasses with the layered look as well. My husband and kids get all excited when they find out that we are having this for dessert! Of course the chef (me) gets the extra portion of mousse. :) Thanks so much for this recipe, it is one of my favorites! I highly recommend it as it is quick, easy, delicious, and fit for company!

My husband loves garlic, so when it was just the two of us for dinner (kids were at Grandma's) I made this recipe. It was delicious! I followed the other members suggestions and mashed the garlic to make a smooth gravy. Other than that, I followed the recipe as written. The only criticism my husband had was that he wanted more gravy to go on top! So next time I will double the sauce. Thanks for the great recipe!

This is my favorite cake on this site so far! I love it! It is such a wonderful cake to serve with coffee. I followed the recipe exactly and I don't think it needs any changes at all. I also never have a problem with it coming out too dry. Mine is nice and moist. A few times when I wanted something extra, I added some cream cheese frosting on top. That was absolutely delicious as well! I make this cake at least once a week in my house. Everyone loves it. Thanks so much for the awesome recipe!

This cake does have more of a bread type texture. It is similar to banana bread, but with the apple taste. With that being said, it is still absolutely delicious. I made this for my 9 year old daughter's birthday by her request. I doubled the recipe and it fit a 10 inch round cake pan perfectly. My daughter wanted Spongebob Squarepants on top of her cake so I made some cream cheese frosting for decorating. The frosting complimented the spicey apple taste of this cake wonderfully. Everyone ranted and raved about how good the cake was! I even had to make another batch of it the next day because my husband wanted more. This time I baked it in a loaf pan and skipped the frosting. It was still a HUGE hit! I'm definitely keeping this in my recipe box and I am sure it will be used very often. Thanks for the great recipe!

I absolutely love this recipe and I have made it many times. I just finally got around to reviewing it. It is the easiest cookie recipe that you can find and it tastes simply delicious! Also I think you could fool a lot of people into believing that this recipe has flour in it. It is so hard to believe that it doesn't! I know this recipe will be in my recipe box for many years to come. It will be used over and over again. And nothing beats these cookies with cold milk! My favorite!

This recipe is sickeningly sweet! Even after scaling back the sugar in my favorite sugar cookie by 3 quarters, I found this glaze to be like eating pure sugar. The only reason why I am giving this recipe 2 stars instead of 1 is because I didn't have the same problems as some of the other users. The glaze did adhere to the cookie and the food coloring tinted it quite well and evenly. It made my Valentine's cookies look lovely, but the taste was unbearable. Even my sweet-toothed children ate 1 cookie each and said "Mom we don't want anymore. These are making us sick!" Needless to say, I won't be using this recipe again.

This is the first time that I've rated a recipe this low. I tried to make this frosting to go on my 9 year old daughter's birthday cake. It was a disaster! I was so happy that my cake came out beautiful...until I whipped up a batch of this frosting. I followed the recipe exactly as it is and I came out with something that resembled a cheesy sweet soup. It tasted good, but nothing could save the texture. And I mean NOTHING. I tried adding more sugar, more butter, leaving it to firm in the fridge, mixing it more, mixing it less, etc. As a last resort, I added a bit of flour. Only then was it firm enough not to slide right off the cake! But it still didn't come close to the firmness needed for piping or decoration. I ended up spreading it all over the cake, hoping it wouldn't melt right off, and getting out my trusty cake decorating gels to make it somewhat presentable. This would taste good on a cake if you planned on leaving it in the pan until you served it. Other than that, I was very disappointed with this recipe. I hope my daughter will still like her birthday cake.

This was a decent recipe if you add your own touches. Alone, it is rather bland. I spiced up the chicken to my own liking and it turned out really good. I'm going to keep experimenting with it to get it to perfection!

I love this recipe so much that it has become my staple muffin recipe. I like the fact that I always have all the ingredients on hand to whip up a batch! The only changes that I make is that I don't add the additional sugar on top. I find the sweetness just perfect without adding anymore. I also love to add some nuts and raisins into the batter. Mmmm mmmm! Thanks so much for this recipe that will definitely be used over and over again!

I love peas but, I thought this recipe was not so great. Maybe I just don't like mushy peas? I don't think I will be making this again but, I encourage everyone to at least try it once before deciding.

This was a decent recipe if you add your own touches. Alone, it is rather bland. I spiced up the chicken to my own liking and it turned out really good. I'm going to keep experimenting with it to get it to perfection!

Very delicious! I didn't have any of the problems that the other people stated. My muffins were perfectly sweet and moist. Most of the dessert recipes on this site have enough sugar to make your teeth fall out anyways. I always cut the sugar in at least half. But, this recipe had the perfect amount of sugar. The muffins were sweet but, not sickeningly sweet. I added a teaspoon of vanilla, raisins, and chopped nuts as I wanted to add a little extra something. It was really good! I ate three in a row :) The only reason why this didn't get the perfect 5 stars was because I had the same problem as someone else did. My muffins were sticking a bit to the muffin papers. But, it wasn't a huge problem. I will still make them again. Thanks for the recipe!

This is truly the best recipe I have found so far. I love this chicken and I make it often! There are a few small changes which I prefer and find easier. I use chicken breasts instead of chicken on the bone. I also used jarred cranberries and omit the orange marmalade. Don't forget the cranberries though as they add the perfect tang to them! I did once and I noticed right away. The cranberries are the "secret" ingredient for this recipe. Like other posters suggested, it tastes delicious served on rice. Slice a few oranges or lemons to add while simmering...yummm! I would eat this every day of the week if I could :) Thanks so much for the recipe, I am definitely keeping it! P.S. to the people who found it too sweet: use natural unsweetened orange juice!

I only used the cupcake part of this recipe and instead of cupcakes I made a cake. I substituted apple sauce for the oil like another user suggested. I also cut the sugar in half but, I usually do on most recipes (I am not too fond of really sweet foods). It came out okay. It is not something I would make again but, I could eat it. In other words, it wasn't anything special for me. Sorry!

I made this frosting to go with carrot cake. After reading the other reviews, I chilled my bowl and whisk and had my cream cheese at room temperature. I can usually make whipped cream with no problems. But, there has to be something wrong with this recipe. My "frosting" was never close to stiff enough to pipe. When I got it as stiff as I could, I tried to spread it on the cake with a butterknife and it was just sliding right off. It was this big goopy mess. I thought maybe the taste would save this "frosting". Wrong. The taste was just okay. It certainly wasn't worth the hassle. I'm going back to my original frosting recipe. Sorry!

I made my own crust for this recipe and also substituted my preference for cheese. You can do both easily and it will still come out delicious. Really most cheeses will work for this recipe so, go with what you prefer or have on hand. My only small criticism (not really criticism...more like preference)is that I thought it could use a little extra something. Something like chopped ham would taste lovely in this. I'm going to try this next time! Thanks for the awesome recipe!

These do taste good if you add your own little touch to them. You need to spice the porkchops accordingly or you will end up with a bland dinner. Use common sense and your own tastes for spicing...I like to rub my chops with plenty of salt, pepper, garlic and paprika. This recipe is pretty simple and quick. There is not much to it, if you like onions then you will like this recipe. I gave it 3 stars as it does taste delicious but, it is not a ground-breaking recipe.

I love scones and I was looking for a delicious easy recipe and I found it! These are sooo good that you don't even need to put anything on top of them. You can eat them plain as a quick treat with a cup of tea or coffee. But, on the other hand, they also go great with a variety of toppings. You could use frosting, cream, fruit, jam, butter, basically whatever you wanted to use. It is extremely versatile. I often make up a big batch of these as they go quick in my house! My kids love them. I pack a few in their lunchboxes for snacks at school. Please thank Grandma Johnson for me. I will be using this recipe over and over again!