The end result of this recipe is truly delicious. However, it is really time consuming and the number of cookies you get for that time is low. I rolled both dough and filling (both chilled) into logs and cut into 30 pieces, but assembling still took an hour. It was hard for me to get the dough around the filling without it splitting and letting a bit leak out. Mine all cracked on baking so you can see a web of the filling through the chocolate cookie. I read the reviews and the suggestion to freeze the centers sounds like it could make things a bit easier. They are very tasty but I won't make them frequently. I overbaked mine, going by appearance I didn't think they were done after the specified baking time so I added a few minutes, but now that they are cooled, they are hard and a bit dry, so next time I'll follow the timing in the recipe.

To die for!!!! Serve a wedge of this on a platter with a spreading knife. Garnish with a bit more smoked salmon and serve with crackers on the side. It would be outrageously rich as a plated appetizer, but as an hors d'oeuvre on a buffet it's perfect. Serves WAY more than 12 that way too. I prefer it with out any bell pepper. FYI- I use a hot smoked salmon vs. cold smoked such as lox. It has a flaky texture and more smoky flavor that I think works better for the recipe.

If you like institutional buffet food, this is the prime rib recipe for you. I think prime rib is a far too expensive and special a cut of meat to treat this way. This isn't roasting, it's steaming! For a nice medium rare roast, season with salt and garlic, heat oven to 350°F. Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. **Do not add water or cover.** Roast 2-1/4 to 2-1/2 hours for medium rare; 2-3/4 to 3 hours for medium doneness. Thermometer should read 115 degrees for rare when you remove the roast from the oven (temperature will increase about 10 degrees while it stands before carving).

When you taste this, it is hard to believe crackers are the base! I prefer milk chocolate chips for the topping rather than semisweet. I've had problems getting the foil to let go of the candy but eventually I get it peeled off and it is worth the effort!

For a truly fudgy brownie, don't use the cocoa powder, instead melt 3 ounces of unsweetened baking chocolate with the butter. And skip the baking powder altogether.

My potatoes were HUGE, it would have taken 4 hours at 300 degrees! That's just not practical, so I took the advice of the Idaho Potato Council and cooked them at 450 degrees and it still took an hour and a half. However the salt gave the potato skins a nice taste.

The last reviewer is correct. I am the submitter of this recipe and the can of cherry pie filling should be 21 oz, not 12.

If "perfect" means "the pie you remember mom making" this is it. It is the traditional pumpkin pie. Very easy to make and the pumpkin pie eaters at our Thanksgiving said it was good. I used 1 tsp cinnamon and 1 tsp pumpkin pie spice and I think the seasoning was just right that way. The reviewers who said they had to add extra spices to suit their tastes must like their pie *really* spicy (or maybe their spices aren't fresh?).

I put this recipe through the WW recipe-builder and it came out at 4 points per serving. Not bad. If you substitute Egg Beaters for the whole eggs, it goes down to 3 points per serving!

This pie is lovely to look at and delicious as well. With a bonus of simple to make! I added the zest of an orange which was a nice flavor. Be sure not to overcook, test with a toothpick just off center and remove as soon as it comes out clean. I think the texture should be just a little gooey rather than dry. I think I might like this better without the nuts, they are a bit too much crunch for me in contrast to the tender berries and cakelike filling. ADDENDUM: I tried this recipe also using frozen blueberries instead of cranberries (had some to use up) and lemon and vanilla extracts. It tasted good, but if I do it again, I'll modify the preparation steps to add the blueberries after the liquid ingredients have been mixed with the flour. I had VERY purple batter after I finally got the dry ingredients mixed in!

Yes, PSHELLY, the temperature of the water could mess up the recipe. Yeast activates at a fairly specific range of temperatures. Have a look at the yeast packet for details. Actually this recipe's directions aren't very good as far as preparing the yeast for the most success. I'd advise heating the milk, margarine, water and sugar to the recommended temperature on the yeast packet (somewhere between 115F and 130F depending on if it is regular or rapid rise)and then mix in the yeast and let it stand for 5 minutes. If it doesn't foam and bubble after 5 minutes, your yeast isn't good.

The are sooooo good warm from the oven. And if you're feeling decadent, butter them! Soft, sweet and oaty. The only change I made was to add 1/2 teaspoon of cinnamon. It will work to sub applesauce for the oil, but of course the muffins won't be quite as luscious.

I grew up with my Mom making milkshakes just with milk and ice cream. When I got married and my husband added a shot of vanilla to the blender, I wondered why didn't I ever think of that? We usually just add the milk "till it's right" rather than measuring.

Add 1/2 teaspoon of cinnamon, a teaspoon of vanilla and 1/2 teaspoon of salt to the batter to boost flavor. This recipe makes a healthy breakfast or snack. I had a similar recipe from my mom but it was from the less health-conscious days and used white flour and 1/2 cup of melted butter instead of the applesauce. Of course I like that one better, but its not so healthy!

Yummy! I used 3 bags of white baking chips, which isn't quite 1-1/2 pounds, but it was enough. I added cashews and substituted craisins for raisins. You could really pick and choose all kinds of ingredients to put in it and do different seasonal color schemes. For me, the candy corn is going to be kept to a minimum just for how pretty it is because the chewiness isn't the best with the other ingredients. I laid waxed paper on a baking sheet and spread my ingredients over that then once my candy corn was sprinkled over the top I pressed down with another sheet of waxed paper to embed all the bits into the white chocolate and waited till it was chilled to peel off the paper. It's a really pretty snack and hard to stop nibbling on despite how sweet it is.

A guilty, guilty pleasure. I prefer mine with cinnamon sugar rather than powdered sugar though. No, it doesn't taste exactly like a real bakery doughnut, but it does taste GOOD!

Sweet, buttery and rich, rich, RICH! So sweet my husband said it made his teeth "tingle".The shortbread base seemed overdone, I would suggest not waiting for your crust to get to the light brown stage in the first baking step, just go with the 12 minutes realizing that it's going to cook for another 25 minutes. You must definitely wait until the bars are completely cooled to frost or it will be a mess. There is another recipe on this site that I like a lot called "Pink Ladies" that uses a similar frosting for a chocolate base, I think I'd like to try and combine parts of each of these recipes to have a chocolate base with cherry topping.

This loaf uses a very unfamiliar preparation technique so I was concerned about my chances of success with it. It turned out just ok. My main criticism would be that isn't as moist as some loaves I've made and the top turns out flat and a little crunchy rather than rounded and moist the way a lot of fruit breads do. It is good and chocolatey. I tasted it as soon as it was completely cooled and it was pretty good, but even with tight wrapping it seemed dry the next day. The only modification I made to the recipe was to substitute dried montmorency cherries for the dates... I was actually looking for a recipe to use the cherries up when I came across this one. I also added 1/2 teaspoon of almond extract along with the vanilla. I still have no clue why the fruit is soaked with baking soda or why you leave it to stand 20 minutes before baking and I really don't know if those steps could be modified to the better.

Hmmm. Tastes no different from the scrambled eggs I've always made that don't have mayonnaise in them. I can't imagine what mayonnaise adds that makes them better, it's just oil and more egg. Perhaps it's the beating to get the mayonnaise incorporated or the gentle cooking the recipe advises. Adding mayo to scrambled eggs made me feel weirdly icky for some unexplainable reason and since I couldn't detect any benefit from it, I won't try it again. It wasn't bad, just not better.

A BIG hit! Rich caramelly sauce and sweet cinnamon cake in a down-home and EASY dessert. I had my parents over for dinner and after dessert, my Mom said "this is a keeper". I think I will modify the dish slightly next time I make it. I will double the apples and stir them into the batter rather than leave them on top. I didn't have any problem with the sauce boiling over, I used a square pyrex dish and it was just the right size. Also, it's not as good at room temperature or reheated as it is warm from the oven, so plan accordingly.