These are fabulous! The only thing I have changed is to use olive oil instead of veggie oil. Try them, you won't be disappointed.

These were perfect. An earlier reviewer mentioned they were a cross between a cake and brownies and that description is very accurate, which is what I liked. I didn't overmix or overcook (exactly 25 minutes) and spread the frosting on top while still warm. Fabulous. However, I did have to add a 2-3 tsps of milk to the frosting to improve the consistency.

I thought the taste of the sauce was excellent. I wasn't paying close attention to the ingredients and used chili sauce, instead of chile sauce. Since I wanted a sweet/spicy flavor, I added several teaspoons of cayenne pepper sauce to it. Like others, I simmered the ribs in water, liquid smoke and onions for about an hour, marinated the ribs in the sauce for 3-5 hours and then baked them covered for about 1 1/2 hours. Since the sauce was very thin, I poured off the sauce, thickened it with cornstarch in a saucepan and then put it back over the ribs for another 20 minutes or so. Next time I make them, I'm gonna do the same thing, but add even a bit more cayenne pepper sauce. I love this recipe.

I thought these cookies tasted great, but I didn't like the look of them at all. I took the advice of others and after putting them on the cookie sheet, I stuck them back in the fridge. They still spread out way too much. I wonder if adding a 1/2 tsp of baking soda or powder might help? Like I said, they tasted fabulous, but just not pretty after baking and spreading so flat.

We used this marinade to make chicken kabobs and it was wonderful. I followed the ingredients as listed, except I used Dijon mustard. Extremely yummy.

Loved these chops! I followed all the ingredients as the recipe states and then added olive oil to the mixture to make a paste. Rubbed both sides of the chops and let them sit in a seal container in the fridge all day, until we grilled them for dinner. This is my favorite way to fix lamb chops from now on. We had very thick chops (about 2 1/2 inches) so they took longer to cook, but very, very yummy.

I thought these were good as written, but didn't are much for the ground cloves. Next time I make them, I think I'll leave that out.

I thought this dish was just okay, nothing horrible, just not great. I thought the citrus flavor was much too strong and perhaps I might try it again, cutting down on the zest and juice.

Following Colleen's suggestions, I cut down the butter to 1/4 cup, used Dijon mustard, upped the curry powder just a bit, added a few drips of tabasco sauce and added some minced garlic. I put my chicken pieces in a zip-lock bag and allowed it to marinate for several hours. Then I poured the whole thing in a flat casserole dish, covered it and baked it at 350 for over an hour. Then I took off the lid, increased the oven temp to 400 for another 30 minutes, the chicken pieces turned out very tender, nicely crisped and tasted wonderful. My teenage son is a very picky eater and he loved it!

This probably turned out the way it was intended, but I felt the cinnamon and cloves overpowered everything else. I couldn't taste anything but the spices. I would either reduce the amount or leave them out altogether.

As someone else suggested, I added cinnamon, nutmeg and increased the sugar to 1/2 cup. Consistency and flavor were perfect!

Oh so easy, but oh so yummy. These always disappear fast.

I'm not a big blue cheese fan, but these are my favorite burgers. Sometimes I substitute chopped onion for the chives, but other than that, I don't change a thing.

This sauce is simply lovely and such a nice change of pace. Like others, I've cooked it longer (15-20 min) and sometimes replaced the water with OJ. Either way, it's great.

After reading the reviews of others, I made the following changes. I used a cup of whipping cream (whipped) instead of the frozen whipped topping in the pudding mixure and also added some Bailey's to the pudding mixture. Instead of plain whipped topping, I substituted french vanilla whipped topping. I also added strawberries and raspberry sauce over the brownie layers. I know I changed it quite a bit, but when I took it to my pot-luck dinner, it disappeared fast!

These turned out marvelous! However, there was enough chocolate to dip 2 lbs of strawberries. I also drizzled them with white chocolate and they looked as good as they tasted.

I used 1 pound of milk chocolate with 2 tablespoons shortening. I also infused the strawberries with Godiva Cappuccino Liqueur. Let me tell you, these were fabulous!

I have made 4 batches of these over the past few days and here is what did and they turned out perfect. I made the pudding mixture with white chocolate pudding and after it set, I folded in 1 cup of whipping cream, whipped into stiff peaks. Cream puffs need a high temperature so they will rise quickly and leave a hollow center and to set the shape of the shells. Then they need a lower temperature to continue baking, which allows the insides to dry out. So I started with 450 degrees for 10 minutes, reduced oven to 375 degress and continued to bake for 20-25 minutes. Then I sliced a small sliver towards the top of each and continued to bake for another 3 minutes. I immediately removed them to a wire rack to cool. I made my puffs very large (using an ice cream scoop) and had no trouble with sinking. Then I cut just the top off of each one, filled with pudding mixture and replaced the top. I also drizzled milk chocolate over each one. When I removed the top, if there was any uncooked dough, I gently removed it, leaving the shell hollow and firm.

This is a great biscotti recipe. I've made it as it, but also substituted mini chocolate chips for the cranberries and slivered almonds for the pistachio. It's just a wonderful base recipe to try all sorts of combinations. It comes out great everytime. Tip: Increase oven temp to 325, but leave cooking time the same. Keep the same temperature when baking the sliced pieces. Also, allow the logs to cool on wire racks about 30 minutes before slicing with a serrated knife and they never crumble.

I'm not sure what I'm missing here, but I agree with another reviewer...these just didn't work for me. They were just icky, goopy balls, covered in chocolate. I threw the them all out. I wished I would have just kept the cake as is and frosted it.