This recipe tasted great but I had trouble with it getting oily/greasy on the top after standing the crock pot for more than 15 minutes. The only changes I made to the recipe were that I used leftover chicken from an oven roaster instead of canned, and I used blue cheese dressing instead of ranch. Followed everything else exactly, and I don't think either of those changes would have affected the texture much. It tasted great but I was a little embarassed when I uncovered my crock pot at a party that I took this too and saw it looking so gross with pools of oil on the top - some people were hesistant to try it because of how it looked. Oh and no amount of mixing would make it go away! Gotta find a way to fix this before making it again. It also seemed that the longer that it was in the crock pot, the worse that it got - so I'd recommend either making in the oven and serving immediately or serving in a setting where it will be eaten quickly and not left in the crock pot for a long time. I deduct one star only because of the greasiness and appearance - taste was wonderful.

I made these for the first time exactly as written to take on a trip with me and did not like them at all. I thought they were way too sweet, sickeningly sweet if you ask me. I almost threw them all away because I thought no one would eat them...then I decided to take them with me anyway, and to my surprise most people thought they were delicious. Out of a house of 12 people, 10 raved about them and even asked me for the recipe. I made a huge batch that was supposed to last the week and they did not even last more than a few hours! I will definitely be making these again to bring to parties, but not for myself to keep around the house. FYI - I had a hard time with the chocolate coating, even after freezing the cake balls for about 30 mins, so instead of completely dipping each cake ball and I layed them out on a cookie sheet and drizzled melted milk and white chocolate over them, then sprinkled my toppings on by hand. I cooled them and then flipped all of the cake balls over and repeated the drizzling and sprinkling on the other sides. They had less chocolate coating that way and they turned out looking very pretty. I served them in individual mini-cupcake wrappers. Thanks for the recipe!

I followed the recipe exactly. All I can say is...WOW! I love caramel popcorn and always look forward to getting it on our beach vacations but this stuff is FANTASTIC! I cannot believe how good it is, and so easy to make! I am definitely keeping this recipe on hand as one of my go-to snacks for when we have a party! Thank you!!

This was a good recipe, and my first time making cole slaw. I followed recipe exactly except that I cut sugar down because it seemed like it would be too sweet. I could not find bagged cole slaw mix, so I bought a head of cabbage and shredded it myself, along with carrots. I used celery seed instead of poppy seeds because of others suggestions. Mixed it all together and let it sit overnight. Tasted it in the morning and it was still pretty bitter, the fresh cabbage had a distinctive taste! So I added the rest of the sugar that I left out previously and it was great. Next time I will shred my cabbage a little finer because my only complaint was that the pieces were too big. Word to other chefs: Make recipe as called for and it will be wonderful!

I thought this was only so-so. I did not really think it out before hand, but 8oz. cream cheese does not really make enough frosting for a cake or anything large. I used this recipe on the Frosted Banana Bars from this site and had to scramble to make a second batch to cover all of the bars. I also felt that it was not sweet enough (tasted like something I'd spread on a bagel instead of a cake) so I added some powdered sugar to make it more of a traditional cream cheese frosting.

These were great and really easy to make. I accidentally only used 1.5 cups of flour (read the recipe wrong!) but I enjoyed the result - they did not rise as much and are more chewy in texture, which is how I like a dessert bar to be. My only caution would be to frost them VERY LIGHTLY with the cream cheese frosting, I put too much on and they are a little too sickening-sweet for my tastes. They'd be great without the frosting, too...I think that is how I will make them next time!

This was delicious!! I think my yeast was not very good, or that I was just impatient because my bread did not bake up as high as I had hoped, but it tastes great. Made it in 2 tube pans instead of loaves. I added more raisins and chopped walnuts to the swirl before rolling up to put in the pans, next time I will double the cinnamon and sugar called for because my swirl came out very faint after baking. I made two with the idea of taking one to work, but now I don't think I can pry the second one from my BF's hands!

I could not find sun-dried tomato pesto at the store so I made my own with a combination of minced sun-dried tomatoes and pesto paste. Not as good as the real thing I am sure but still very tasty! Made a few changes: Used NY Strip steaks instead of rib-eye (delicious!), sauteed the spinach in garlic and olive oil before adding to pasta. Omitted olives, added chopped onion and portabella mushroom to the steak instead of shallots. Used fresh grated parmesan cheese instead of feta. Definitely more of an italian taste than greek, but was very delicious! Much lighter than I had expected. I will make this again and keep experimenting.