I absolutely adore this recipe. It's my go-to recipe for plain rice pudding. I do change the ingredients a bit, though - I double the amount of egg and vanilla, because I like my rice pudding really custardy. I've also come up with a chocolate variation - increase the amount of sugar to around 1/2 cup (more or less, depending on how sweet you want it), then add 1/4 cup baking cocoa to the pudding after adding the egg. This makes a deliciously chocolatey version of rice pudding.

This is very, very good. Served this with marinara sauce. I especially loved the bread; it browned well, tasted great, and had a good texture. I liked the bread so much that I'm planning on using it as a pizza crust. Thanks for the delicious recipe!

Mmmmm...this is wonderful. I, like other reviewers, used crushed graham crackers + butter and applesauce (which worked rather well, to my surprise!) rather than whole ones. I used around 2 1/2 cups graham cracker crumbs, and it was the perfect amount - the crust wasn't too thick, or too thin. I made one other change, and that was omitting the peanuts. This recipe has been in my recipe box forever, and I'm glad I finally decided to make it.

I can't believe I never thought of putting chocolate and marshmallows on my peanut butter sandwich! I love this. I must admit that I don't follow any specific ingredient amounts when I make this -- I just put however much I think looks right. Here's how I make it: 1) Preheat oven's broiler. 2) Slather one side of a slice of bread with peanut butter. 3) Generously sprinkle milk chocolate chips or chopped up milk chocolate candy (for when I don't have chips) on the peanut butter layer. 4) Place marshmallows on chocolate layer. 5) Spread a small amount of peanut butter on one side of another slice of bread. Place bread, peanut butter side down, on other slice of bread. 6) If not already on a baking sheet, place the sandwich on one and broil it for a minute or two. 7) Take baking sheet out, flip the sandwich over (you may have to be careful when doing this), and broil again for another minute or two.

I made this yesterday, and when I tasted it a few hours ago, I was met, not with the taste of luscious, rich coconut ice cream like I was expecting, but with almost-flavorless and not-nearly-sweet-enough ice cream. There wasn't much coconut flavor (even after adding 1/2 teaspoon coconut extract) or much of any flavor, really (even after adding 1/2 teaspoon vanilla extract). The taste wasn't bad, but definitely wasn't good, either. I know what you're thinking: "Oh, she used coconut milk and not cream of coconut like the recipe specifies," but you're wrong. I DID use cream of coconut, I even double-checked before using. Even after making it, I checked to see if I had accidentally used my coconut milk instead of my cream of coconut, and, nope, the coconut milk was still there. I'm not sure what went wrong. Was the cream of coconut rancid or something? Or was the brand of cream that I used just not good?

Great pie. This was very fun to make - as the crackers were boiling, I was delighted by how much they smelled like apples. Other than adding about 1/2 teaspoon of cinnamon to the syrup (I love cinnamon) and using less of the topping than called for (I'm a cheapskate; didn't want to use all that butter) I followed the recipe exactly. By the way, as another reviewer noted, DON'T stir the crackers after putting them in the syrup. Just plop them in and leave them be for 5 minutes.

Tasty, refreshing, and very easy to make! The mousse had a nice light taste to it. I halved the recipe and used peppermint patties in place of junior mints. I used only 1/4 cup of the patties, since they're bigger than junior mints. Other than that, I didn't change a thing. I'll make this again, and with junior mints next time, I hope.

I've made this pie once before, and loved the taste of it. It didn't look very good, though; when I poured what was supposed to be the top layer of the pie (the strawberry gelatin) onto the whipped topping, the topping floated to the top, and THAT ended up being the top layer. I'm not totally sure, but this might have happened because I poured the gelatin too quickly and uh...roughly, for lack of a better word. That I might not have spread the whipped topping evenly enough may also have something to do with it. Next time, I'm going to pour the gelatin slowly and carefully, and try to spread the topping as evenly as possible, and see if that helps. Thank you for this easy, quick, yummy recipe!

These onion rings are very, very good. I've made this recipe many times before and with only a few small alterations to the original recipe - those alterations being: adding about 3/4 teaspoon of garlic powder to the flour mixture, for extra flavor, and omitting the seasoned salt. Next time I make these, I'm going to add some onion powder to the flour mixture, too. I'm tempted to give this recipe four stars, as it's kind of a hassle to make, even when using bags and containers instead of bowls, but the onion rings are worth it enough for me not to. One last note: if you're thinking about baking these instead of frying, I recommend you NOT do this. I tried to once; the rings turned out very dry and funny tasting.

This cake was soooo good -- my whole family loved it! I absolutely loved the frosting and plan on using it on other cakes. I halved the recipe and put it in an 8x8 baking dish and found that it had to bake 15 minutes longer than the directed 20 minutes. The only change I made was to omit the walnuts from the frosting. Will make again.

Very yummy cake. It was not as flavorful as I would have liked it to be, hence the four star rating, but it was good regardless. I made the following changes/additions: first, I used butter instead of shortening. Second, I added vanilla extract. Third, instead of sprinkling just the top of the cake with the sugar/cinnamon mixture, I doubled it, sprinkled half of it on half of the batter and then spooned the rest of the batter on top and used the rest of the mixture. I'll add some cinnamon to the batter if I make this again (and I probably will).