Fantastic flavor! Mine came out thin as well, but I think it is because I didn't mix the butter and sour cream, etc. together before adding the confectioners sugar. Maybe adding the sugar should be designated a 2nd step in the recipe, because I missed that (got distracted baking with my daughter) and put all the ingredients in the bowl and then mixed. I added some more powdered sugar to try to thicken it, but it is still more of a glaze consistency. I substituted some Fiori di Sicilia (a vanilla and citrus oil blend) for the vanilla, which made the end result very pleasantly citrusy. We are using the frosting on a gingerbread cake. If I make this again, I'll also try using the whisk attachment on my stand mixer, rather than the paddle, that also may help with the consistency problem.

Sweet and chocolatey without being excessively rich. Add a touch of salt (or use salted butter) and this recipe is perfect! As others have said, halve the recipe to get more than enough for a 9" layer cake.

Great concept and tasty results. I would make this again, but I'd increase the seasoning and probably switch to tilapia, which I find has a larger flake.

I substituted limes for lemon, and cooked half with BBQ sauce and half without. They all came out tender, but there was no detectable citrus flavor. Good cooking method, but I'll look for different ingredients next time.

These are okay. The coconut doesn't stick very well, so it's more of a garnish than a recipe component. I'd add the coconut to the melted marshmallow prior to mixing with the cereal if I were to make these again. They do look very pretty with a dusting of powdered sugar, so thumbs up.

Best stuffing ever! I substituted Sweet Italian sausage for the breakfast sausage. Instead of stuffing the bird I put the stuffing in a crockpot and added a little chicken stock to moisten and cooked it on high for about an hour. Simple recipe, and it got the most compliments. This one definitely goes into my recipe box!

Surprisingly good! I made significant changes to the recipe to use up some leftover mashed potatoes and gravy, and the end result was very tasty. I used 3 cups of mashed potatoes, 1 cup of brown gravy, and 3 cups water instead of the potatoes and chicken broth. I also added 4 cloves of garlic and substituted half & half for the heavy cream. I'll definitely make this again!

Easy and great tasting! I substituted leeks for the onion and sauteed them in a TBS of butter prior to adding the broccoli. I added 3 medium carrots and upped the chicken broth to 32 oz. (one carton), which fixed the serving size problem. I also pureed the soup prior to adding the flour/milk mixture. The cheese is essential, it gives the soup a great flavor. Even though I thinned it down a bit with the extra chicken broth, the soup was still creamy, without being heavy. My whole family raved about this recipe!

Nice flavor, especially good over couscous, but way too much butter! I'm not normally a low-fat fanatic, so I'm a bit surprised to say I don't think this recipe needs butter at all. If you're using skin-on chicken pieces you'll probably have enough fat rendered from the chicken to enrich the sauce, I don't see the point of adding butter. If you're not using skin-on chicken pieces, you still don't need as much butter as this recipe calls for. Use a couple Tablespoons, at most.

Refreshing and simple, a summer classic! I omitted the green pepper, doubled the onion and used white wine vinegar instead of white vinegar. Very sweet recipe, when I make it again I'll halve the sugar.

Easy and delicious! I used Club crackers instead of Saltines, so I had to add a little extra salt. I cut each breast half into two pieces, pounded them and fried them in a deep fryer for about 5 minutes. I'll be making this recipe again!

This recipe was excessive, and not in a good way. Potatoes tasted harsh, the sharp cheese and raw garlic combination is truly unpleasant. If I were to make this recipe again, which I doubt, I'd saute the garlic before adding it to the potato mixture.