Awesome recipe, great for when the cherry tomato plant is going crazy producing! I don't find the sugar neccessary for the dressing, especially when using super high quality balsamic.

Say no to the butter flavored shortening called for, some things simply have to have butter to taste right, and this recipe is one of them. This is the same recipe as "Gooey Butter Cake" except says use shortening instead of butter and that does the recipe no favors. Warning, it is very sweet so don't even think of trying this if you don't enjoy sweet desserts. I also think the "cheesecake" reference in the recipe name isn't all that accurate. The taste is kind of indescribable :)

This is a lovely, comforting soup. It is hearty enough for dinner when accompanied by warm cornbread (or garlic bread). It needs no modifications other than to perhaps cook a little longer so the flavors can really combine, the ham flavor is the star.

Wow! This was a major hit at the barbecue I brought it to. Everyone was asking "what is this and who made it?" I even heard a couple of "I can't stop eating this" comments. I went with what looked good at the market for fruits, and used pineapple, mango, strawberries and kiwi with raspberry preserves. I will say it took a lot longer to prepare than I expected with all that peeling and dicing but the flavor was worth it. I also added a bit of lime zest and a squeeze of lime juice. A word of advice about the cinnamon chips (which are awesome!). Use parchment on your baking sheet and cleanup will be easier.

I made this topped with whipped cream and strawberries for a Mother's Day dessert and the plate was scraped clean! It is a perfect light dessert. I've never had Pavlova before, only the crisp-all the-way-through type of meringue, so I'm only guessing that it turned out correctly. It was crisply dry on the outside with a marshmallowy soft center. I made some temperature adjustments for my convection oven and once the Pavlova was done, I just turned the oven off and left it in the oven until completely cool. I followed a comment on another Pavlova recipe by that said to only slightly sweeten the whipped cream for topping the dessert. The sweet of the meringue and the tart of the fruit and the barely sweetened cream are in balance that way. (PS- I asked a Kiwi friend about how it is supposed to come out and he said that soft but not runny in the middle is correct and that they almost always cave in on top when you put the fruit on it.)

Flavorwise, this pie was good, though very sweet (I used chocolate chips instead of pecans though, so that was a contributing factor to the sweetness). I don't think the cooking time of 45 minutes is enough though. Mine was still quite liquid at 45 minutes. I left it in for 15 more minutes, and it seemed fairly set with the extra time, but was still a little runny when cut. I liked the edge where it had gotten chewy and firm, so for me I think it could bake even longer than an hour, until the center looks entirely set..

Excellent! The only changes I made were to saute an onion with the rest of the ingredients and to put the pot in a 325F oven after the ingredients were browned and came to a boil on the stovetop. I cooked it covered for most of the day and my gravy was perfect, didn't need thickening at all. I cut my meat into chunks that were a bit too large, the meat was dry where there wasn't sauce (but that's the meat not the recipe!).

My favorite way to eat beets is pickled. Probably because it tastes more like the tangy marinade than the beets :) That said, this recipe, using the juice from the can of beets with just a little vinegar and sugar isn't as appealing to me. I think the sugar and the vinegar need to be increased and the beet juice reduced.

I remember these from my childhood, but hadn't made them for myself until this year's Thanksgiving pumpkin pie. A great memory that still tastes as good as when I was a kid.

I did not care for the molasses flavor at all! I've made caramelized onions before where the recipe called for a small amount of granulated white sugar and I'll go back to that. The white sugar added as the onions begin to saute helps them get brown and caramelized without adding that molasses flavor.

Yummy! I used marshmallows on top instead of whipped cream.

I tried this version of eggnog because I wanted a recipe that didn't call for beating the egg whites separately. I thought it was too sweet until I "lightened it up" with some Southern Comfort. After that, it was excellent!

This wasn't as good as I had hoped and definitely not as good as what I've had in restaurants. The Alfredo seemed to make the dip slightly grainy in texture and just seemed "off". I think we would prefer one of the mayonnaise based recipes for this dish. The roasted garlic was a good idea though.

Wonderful and an absolutely gorgeous presentation! It was hard not to just pop each of these beauties into my mouth as I assembled it! I drizzled the vinegar and oil over the bites on the serving plate because I was trying to conserve on my good balsamic and olive oil, it took less to do it that way than to have enough for dipping. However, I think dipping one at a time would be better, so I'll do it that way next time.

After 20 minutes at 250 my whole garlic bulb was still hard and seemed basically unaffected by the time spent in the oven. I was expecting it to have turned soft and mellow. I raised the heat to 350, covered my dish in foil and set the timer for 30 more minutes. Checking after 30 minutes, one of the cloves had popped up out of the bulb [kind of like a turkey timer :)] and the garlic was soft and roasted.

I am an utter cookie decorating novice and had a few technical problems decorating my gingerbread stars (filled my piping bag WAY too full, had Royal icing up to my ELBOW!) and husband wanted to know how much I'd had to drink before I decorated them but the icing is easy to make and made even my wiggly splodges look pretty good!

Easy dough to make and roll. I did think the cookies were very mildly flavored and could stand to be a bit more spiced for that real gingerbread flavor.

Really rich, so cut them small! Instead of nuts, I drizzled cooled pan of bars with white chocolate and sprinkled with crushed candy canes for a holiday look and flavor, I like peppermint with the rich chocolate.

These tasted ok, sweet and cinnamony. However, I don't know that they were worth all the effort required. My first tray into the oven came out huge and lumpy looking (they also took more than 10 minutes to cook). So, for my next batch of slices I cut them much smaller than 1-inch. The cookies came out better looking and more reasonable sized, but I misjudged the cooking time and they were hard. I threw out the hard ones and we'll eat the big ugly ones, but they won't be going onto my Christmas cookie plate.

Really delicious! The cookie isn't at all sweet, but it is buttery and crisp and really melts in your mouth like the name says. I can imagine them as a wonderful "tea party" cookie. However, for a Christmas cookie, it isn't ideal. I thought the icing would be something I could drizzle on and it would harden, but mine turned out very fluffy and buttercream-like and has to be spread.