This is a good recipe. MUCH better than the stuff you buy in the store. I like to use a couple tablespoons of dill pickle juice instead of the lemon juice.

Fantastic! I've been wanting to try this recipe for a while and I'm glad I did! "Creamy" in the recipe name might be a little misleading about the texture of the filling. It isn't at all like a cream pie and you don't taste the sour cream all that much. The result, no matter how difficult to put into words, is really good. This pie is easy and the flavor of the blueberries shines, complemented by the sweet filling and crisp topping. I didn't think it was too sweet at all when served still warm, but at room temperature it seemed sweeter. The only change I made was to add some vanilla to the sour cream mixture.

Sometimes the simplest recipes are the best! Smash the potatoes to mostly lump-free before adding the butter and milk. One thing I suggest doing differently is to add the butter to the potatoes first, then add heated milk as needed. That way you get all of the butter in the mashed potatoes and can add just the right amount of milk for the correct texture.

The juice didn't thicken up quite enough for me, though I imagine it varies depending on the ripeness of the fruit. I tried this combining peaches and sweet cherries and it was delicous!

I am not a fan of strong flavored cheese, so prefer fresh mozzarella instead for the traditional caprese salad flavors. Loved the presentation though, very impressive.

Did not enjoy. If your kids like SpaghettiOs, they might enjoy the flavor of this recipe, I didn't care for it.

SO yummy! I never thought about using sweetened condensed milk. It gives the drink such a nice creaminess!

Just like the corn dogs we used to get at the fair before they started using those nasty frozen ones!

Really easy. I prefer celery instead of corn though for the veggies to go with the carrots and peas. Also, I think the gravy is better if you use chicken broth for at least part of the liquid. The puff pastry makes a great topper!

A delicious recipe! Be sure to let the roast sit out and reach room temperature, instead of cooking straight from the refrigerator, it will cook more evenly instead of coming out too well done outside and too rare in the middle. Don't try to cook by time, use a meat thermometer, a cheap guarantee of peace of mind about the doneness. The time estimate will help plan when dinner will be ready, but the meat thermometer will tell you when your roast is perfect!

Tasty and comforting, especially when you're chilled or have a sore throat. Also nice (and inexpensive) to package in a decorative container and give as gifts.

Excellent cookies! One of my husband's favorites. I think the peanut butter cup on top is good, but I like a Hershey's Kiss a little better.

Good with toffee bits sprinkled over the creamy layers. You can also sprinkle the brownie with a bit of kahlua.

I was lazy and used taco seasoning for the ground beef. I don't like the bean juice, it's just too weird looking in the can, so I drain and rinse. Then you can add some dressing, it is good with sour cream, ranch, or for a crazy twist, try thousand island dressing.

Can't go wrong with this, it totally hits the spot. I might try for a "grown up" shake and use peppermint schnapps next time I have some.

Great concept! However, I was not fond of the Worcestershire flavor. Make sure to cook over low heat so it heats through and melts the cheese without burning the bread.

Delicious. I love roast beef. I don't add any liquid to the bottom of the roasting pan, basically you're steaming instead of roasting then... and you don't get the lovely bits of caramelized meat juices to creat the perfect gravy from. Throw some peeled par-boiled potatoes in around the roast if it doesn't crowd the pan too much. Heaven!

The ONLY way I like squash! I don't quite see the point of reassembling the squash pieces on top of each other though. It turns out better if you just put the butter and brown sugar in the center of each piece and leave both cut side up to continue baking. The butter and brown sugar caramelize more that way!

My Mom's been making this same recipe since I was little and she passed it on to me. I think it came in her "Osterizer" cookbook. The only difference is it calls for soy sauce instead of Worcestershire. You definitely don't need the full measure of sugar, it is good with as little as a couple of tablespoons. GREAT on grilled chicken!

One word to describe this recipe. D.R.Y. Dry. Which is too bad because it has potential to be quite tasty. You can't really cut the baking time down because then you're looking at undercooked sausage which wouldn't be good. I agree with previous reviewer Susanna that the cornmeal isn't all that great, it gave the swirls a gritty texture without contributing much to the flavor. I think that a more tender biscuit dough would make the swirls much nicer, maybe even just a batch of Bisquick. My husband tried the swirls and said "tastes good but needs something, maybe cheese" so maybe a cheese biscuit dough would be good. One tip I would suggest if you make this is to let your sausage sit out so it isn't refrigerator cold when you try to distribute it over the dough, it will be easier to spread evenly with your fingertips.