This cake turned out amazing! It was so moist and delicious and really easy to make, the hardest part was peeling ans slicing the apples. I skipped the raisins and confectioners sugar and baked it in a regular rectangular pan and it still came out so delicious. This is my go to cake recipe now.

I gave this 5 stars. How could I not? Its a great base. I added salt, pepper, paprika and Worcestershire sauce to the cheese / tuna soup mixture. I also changed the milk to sour cream and added 2 cans of tuna. Oh and I went a little heavy on the cheese. I made this all on the stove top and instructed but then when I was 'done" I transferred it to a casserole pan and covered the top with seasoned breadcrumbs and baked it at 400 for like 25 mins. It came out so tasty and my boyfriend loves it. I have another tuna casserole recipe and honestly its more work and maybe just a little better but it has mushrooms and my boyfriend hates them so he wont eat my original recipe but this one was great since it just had the soup and no additional mushrooms. Although I think you could definitely throw a little can of them in here if you wanted. My only complaint was there really seemed to be a lot of noodles not much "sauce" when I was initially putting it together but after assembling it and baking it it came out just perfect. I suppose if you really want more moisture you could do extra soup / milk and cheese but I wouldn't, this was perfect as was!

This was fairly easy to make but I didn't love the recipe, its simply okay...even though I didn't even leave the cake in for close to the recommended time it got overly crispy on the top and sides. Maybe I had the oven to hot...but...meh. This one was not a huge hit for me. EDITTTTTTTTTT, I liked this wayyyyy better once it was chilled, I like my cakes chilled in the fridge because it often improves the tastes / flavors and in this case it really did.

Good, thick but fluffy and tasty all together but there was a bit to much baking powder in there for my tastes. I enjoyed it but I will keep looking for the perfect pancake batter, this was yummy but not quite it for me at least.

This dish was great....easy to make and very tasty. I was worried about baking them seem side down but they stayed rolled when I served them. Next time I'd make more sauce and add more cheese to the top but thats just personal preference. The changes I did make this time were using smaller tortillas and since I didn't have a whole onion on hand I just used instant chopped onions, which were cooked with the chicken...and the chicken was seasoned with pepper, seasoned salt, cayenne, garlic powder and crushed red pepper.

I tweaked this a little. First off I made it for 4 instead of 8. Then I added less onions because no one I was cooking for likes a lot of onion. I also added about half a cup of wine to the sauce. I did let the sauce boil near the end of the cooking process, which the recipe says not to. nd I added extra cheese. But this turned out really well. I had to let me sit and cook longer that the recipe said, which was fine. I added extra liquid (the wine) and I'm not the best at sauces. Plus I had my wisdom teeth out the day before and cooked this while taking a good amount of Lortab. The only bad things I would say is I was worried the scallops wouldn't be done (and they wouldn't have been if I just cooked this in the time the recipe said and that the sauce was on the bland side...which I take responsibility for as I added less green onions and only moderate amounts of salt and pepper. Next time I will add more salt, more pepper and perhaps white pepper. We liked this a lot and all of it was eaten. Its a great base to tailor to your specific tastes and really, really easy to cook. Also when its done it looks lovely and very Olive Garden-ish.

This is a really good recipe. I used chicken tenderloins because it as what I had on hand. I also used half apple juice and half white wine instead of just apple juice. I used extra lemon juice and extra parm. I doubled the recipe to feed 4 instead of 2 and served this over whole wheat penne pasta. I found it a little bit a difficult to prepare but I'm a new cook and timing is not yet my strong suit. So yeah, harder to prepare but totally worth it. My boyfriend loves this and already requested it again (made it last night). He liked the egg taste but I didnt notice it to much. Its very Olive Garden in taste. I think I might serve it over brown rice next time.

I made this and it was amazingly delicious and so easy to do. Its the perfect light summer dessert. I used strawberry jello because I didnt have lime and I also used full fat cream cheese (probably a little more like 6 ounces, not 3) and this was so tasty. Mine was set and ready to eat after 2 and a half hours. This is definitely a new favorite for its great taste and easy prep.

This is really easy to make even if you don't do it perfectly or if you made a little change. The flour really ads something nice. You notice a little more fluff as you eat but you don't really think of flour unless you know it's in there. I find I need more of the mixture then the recipe indicates so I made a little extra. I also find that the bigger the pieces of bread the better. Really yummy overall and easy to whip up. My favorite french toast from this site so far and I have tried about 5 of the most popular.

This is a great base recipe. I added whole wheat penne instead of macaroni, sour cream along with mayo, canned mixed veggies and topped it with marble shredded cheese. Delicious! Also, I heavily seasoned my chicken while I cooked it and I feel that made a huge difference. I made this for my boyfriend and he loved it and said he would have it again. Next time I make this I want to add water chestnuts and maybe some crushed Ritz crackers n the top. Oh, and its super easy to make. The hardest part is cooking the chickecn and thats not reallyhard, just time consuming. This would be perfect for a pot luck.

Ive never made a lasagna before because Ive always heard how hard it was but I decided to give this one a go for sunday dinner with my boyfriend and parents. I followed the recipe exactly (used all the sugar and salt which I was worried about after reading the reviews) except for adding one thing...a few pinches of nutmeg to the ricotta cheese mixture but other than that I followed ecery instruction and it turned out amazing! I mean just wonderful. My parents and boyfriend loved it. My mom, who is not big on pasta or red sauced loved it and told me how delicious it was several times (shes not big on compliments either s it was pretty amazing) and my step dad and boyfriend ate 2 pieces each. I didnt have any problem with the ground beef and sausage mixture being to heavy but that said; I didnt use all the red sauce I made. I had maybe 2-3 cups left over and I put it in a gladwear to be reheated and eaten over pasta in the next day or 2. Was this a lot of work? Kinda...because I don't normally make things that take this long to prepare but the steps themselves were not hard...just time consuming in an easy sort of way (how hard is stirring or waiting to take the tinfoil off something? not very) but I feel it was worth my time and now after making this once I feel like I could bang out a 2nd one no problem. Mine turned out just as good as something from The Olive Garden!

This cake is very easy to make. Easy prep, mixing and clean up...so simple that it would be great for kids to make as well and since I love easy stuff thats delicious I know I'll be making this again soon. For me the cake didnt turn out overly pretty...but no one seemed to mind. I probably doubled the butterscotch chips (and no they did not sink) and reduced the almonds a bit and I loved the melty then crunchy effect those and the sugar on top made. Definately I would say that caramelization made this recipe for me. No left overs of this cake will last long!

This is a great not to simple but not to fussy pumpkin pie recipe, its slightly spicy just the way it should be. Very classic and very easy to make.

This recipe is so delicious. It comes out so buttery! And my family loves rich buttery flavors so that was definately a good thing. I made them on Thanksgiving and they were requested again on new years by my step dad who hates trying anything new. Even he had to admit how yummy these sweet potatoes were.

I made this at the last minute, I didnt have the sundried tomatoes or the olives so I expected it to be maybe a little bland but it was delicious, rich, cheesy and anything but bland. I did think the scallops were way overpowered, but I used bay scallops (the small ones) so maybe sea scallops would have been a better choice in that respect but it still tased great. Also this was my first time preparing shrimp and they came out perfect. My boyfriend requested I make this again after the first few bites and he even had seconds, which is rare. Great recipie, thank you for sharing it!

My god this is delicious. I did use the butter, because I love rich buttery flavors but I also added a bit more marshmallow cream and it was so amazingly tasty. I had it with pears, apples, bananas and strawberries and everything was good. Especially yummy with the pears! I will make this again.

Easy to make and deicious. Its VERY buttery but honestly I like that in a comfort food (no one is thinking this is health food right?). I think this is an easy inexpensive and delicious way to feed a few hungry people. The only thing that gets tedious is the stirring because the pasta is thrown in uncooked and has to totally soften and cook while you nearly break your wrist stirring but when you taste this it is so worth it!

Hands down the best chocolate chip cookies ever, so delicious I can get away with giving them as gifts at christmas time. Just delicious and easy.

Easy, quick, basic and delicious. I made it for my boyfriend who really likes simple type cooking and he loved this. So did I. I might try it with melted butter instead of olive oil next time. Thank you!

I am shocked this does not have more reviews. I love this. Ive made it about 10 times in the past 2 years and all the time it comes out delicious. Everyone who loves seafood just wolfs it down. Even those who are not wild about seafood and mushrooms have admitted its delicious. I often add extra scallops and / or mushrooms and it always turns out great. I intend to try it with shrimp and maybe lobster. I serve with crust fench bread for dipping. The hardest part is the chopping (tedious and time consuming because you want the veggies sliced up as small as possible) and the pureeing because I always do it when the veggies are warm and it gets hot and the mixture is thick but its not really a complicated recipe, just time consuming for a novice cook such as myself.