This was the best cornbreat I've ever had in my life!! FYI, if you don't have buttermilk you can easily make it yourself by using 1 cup of milk just under the 1 cup mark and then one tablespoon of white vinegar or fresh squeezed lemon juice and then wait about 5-10 minutes for it to thicken a little.

This recipe was SUPER easy but I must say that it's just too sweet for my taste. I think if I made this again, I would use less milk chocolate and more semisweet to make it a little less sweeter.

I've made this three times now and it's gotten rave review from everyone!! I too have gone a step further and made a strawberries and cream version and I think they liked that just as much if not better than the peach. I WILL make this again.

OMG, this is the best peach cobbler I've ever had in my life. It's also the first I've ever made and it came out perfectly. I do agree with the person who said that adding the cinnamon/suger mix before it goes into the oven makes it a little misleading as to determining when it's done because I pulled it out of the oven a little too soon but it was easily fixed by popping it back into the oven a little longer. Other than that....it's perfection. The only thing I did differently was adding a little allspice and nutmeg in addition to the cinnamon.

Bravo bravo bravo!! This was fantastic. I followed the recipe's ingredients as is, except for adding minced garlic and celery. I also opted to chop the carrots (instead of boiling and mashing), celery and onions/garlic and sauted them all together with the meat. As for the potatos, the only thing I added was some heavy cream to make them creamier. After it came out of the oven, I served it with green beans and toast. PERFECTION!! KUDO'S TO THE CHEF'S CREATION!

If I could give this recipe 6 stars, I would! Omg, this was fabulous. I have to say that I didn't take the time to get gingersnaps or nuts, so I made my own graham cracker crust. Even with that change, the cheesecake was great. Everyone who ate it was blown away and I will SURELY make this again in the future. One more thing, I didn't have any "maple" syrup so I just used the plain old pancake/waffel syrup I had in my pantry and I couldn't tell the difference, it came out fine. All in all, this will be a family tradition from now on every Fall!!

I had lettuce wraps several times at a popular Asian restaurant but had never made them myself til I found this recipe. I must say that it was so yummy! I was a little taken back by the fact that it called for ground beef because I had only eaten the kind with chicken but I decided to follow the recipes advice snd used it anyway. I wad pleasantly surprised at how good it was but I think I will try chicken or pork as well. The only changes I made were omitting the water chesnuts and substituted ground Ginger for the pickled Ginger. When the meat was spiced and done, I turned off the fire and added half a package of rainbow salad (red/white cabbage, carrots and broccoli) to add some crunch. I served it with some white Jasmin rice to complete the meal. I must say that my husband was impressed and raved over it! We will have this again!

A cafe in my town delivered some sweets to my job today and there were lemon bars on the platter and I love lemon so much that I had to try one. So I went looking for a recipe and found this one. OMG, THIS LEMON BAR WAS THA BOMB!! I've never made these before but it was so incredibly easy to make that you'd think I was a pro! I GIVE THIS RECIPE FIVE STARS FOR DELECTABLE FLAVOR AND BEAUTIFUL PRESENTATION!

Perfecto!!! I have never made brittle before and this recipe made me look like a pro!!! It was extremely easy and it tasted so yummy!! The only alteration I made was that I added a little cinnamon and it was a great addition. Thank you thank you thank you!

OMG! This was the first time I ever attempted to make biscuits before but this recipe right here made me seem like I've done it a 1000 times!!! One thing, I didn't have any milk so incorporated half and half instead. It actually took about 2/3 instead of a full cup. They came out so fluffy and beautiful that I HAD to eat a couple right away so I made some sausage gravy and chowed down. They were FANTASTIC!! Thank you thank you thank you! My husband is going to flip out when I told him I made biscuits from scratch.

***A bit of advice for those of you who are having a hard time with the fries sticking to the pan...USE PARCHMENT PAPER!! It works wonders and you won't have to wash your pan.*** I've been making a rendition of these for a while now but this is the first time I've seen a recipe of the like that called for paprika so I was interested in trying it. I took the time/temp issues into consideration so I followed the crowd and baked them at 400 for 45minutes. However, they burned before time was even up. As far the flavor of the ones that didn't burn, they needed a lot of salt because they were a little bland and believe me, I love spice so I used PLENTY! All in all, I will stick to my old, and much better, recipe and refrain from using this one EVER again.

This recipe was GREATNESS! I have to admit that the sauce was a little thin and messy, but I think it's because all I had was a cheap off brand hot sauce, so I'm going to try to remember to get a better brand the next time I make them. Also, the meat was a little greasier than I like but that was due to the fact that I deep fried them so I'm going to try to bake them next time instead. Either way, the process is 100% perfect, they breaded efficiently and their presentation is that of the kind you get at a restaurant. ***FOR THOSE OF YOU WHO LIKE THE GARLIC PARMESAN FLAVORED WINGS*** -bread them with flour, garlic powder and a little salt and the sauce is simply butter, garlic powder, black pepper and about 3 tbs of powdered Parmesan cheese. THEY ARE TO DIE FOR!! Enjoy.

I made this to go with some buffalo wings and it turned out pretty great! I didn't have any buttermilk or sour cream so I used 1/4th cup of half and half with a table spoon of softened butter and 1 tsp of white vinegar. I also upped the salt, garlic and onion powder for more flavor. The consistency is creamy and tastes just like restaurant style ranch!! I will definitely make it again in the future!

I absolutely loved the way these turned out. I used them for Asian chicken rangoons and the flavor was great. The consistency could have been a little crunchier but that was all my fault for not frying them a little longer. They were definitely hard work and I don't plan to make them very often, but I will be excited to make them again for special occasions in the future. I've even considered using this recipe for other different types of fillings. It would make a GREAT chimichanga. My husband couldn't stop eating them.

Fantastic!! I had been craving chocolate pudding for like two days and decided to make it from scratch instead of buying the boring box version. It turned out phenomenal and I'll definitely be making this again. As for my personal taste, I could have appreciated a little more salt but it was still very good. One great hint: USE A DOUBLE BOILER!!! However, when using a double boiler to make pudding: boil the water in the bottom pot on high FIRST before adding the top pot. While waiting on the bottom pot to start boiling, add all the dry ingredients to the top pot and whisk until WELL blended to get rid of any dry clumps. Once the dry ingredients are blended, add the top pot to the pot of boiling water and then add your milk a little at a time while whisking briskly. This technique will give you a flawlessly smooth texture without any clumps AT ALL. ENJOY!!

I was EXTREMELY pleased with how this bread turned out. Everyone raved about it and I was satisfied with that for sure. This was my first attempt at making sweet bread and I enjoyed every minute of it!! KUDO'S TO THE CHEF!!

Taffy's consistency was too "chewy." It was so chewy in fact that we couldn't chew it because it was either stuck to our teeth or the roof of our mouths. Not to mention that the flavor was lacking also. I tasted more butter, vanilla and salt than I could the actual flavoring of the batch. FYI-pouring it into a greased baking dish is a BIG mistake and makes for an extremely tough time trying to peel it out. I suggest lining the baking dish with thick wax paper before pouring the mixture into it. Overall, I won't be making this again.

I made these beauties while getting ready for work. They were so incredibly simple and tasty that I'll make them again for SURE!!! I didn't roll them in powdered sugar but when they were finished I dusted them with it and it worked just as well. Everyone raved about them and I am very pleased myself. KUDO'S TO THE AUTHOR!!

I know it's not Christmas time but I had to try this recipe when I found it. The cookie was ok, but I thought they were a bit dry. I think because of the dried cranberries. But of course, it could have been because it was my first attempt at making homemade cookies and I probably made them too big and left them in the oven a little too long. Either way, if I choose to try this recipe again, I will make them smaller and opt to take them out sooner than I did last time.

Quick and easy to prepare. I took the advice of the others and doubled the recipe yet, I added mixed garlic, brown sugar and some butter to the glaze. Upon first tasting, I could tell that the doubling of the balsamic vinegar was a mistake and also if I would have added more brown sugar, the flavor would have been perfect. Either way, my husband enjoyed it and I WILL make this again!