Over all pretty good. I think when I make this again I will cut the amount of feta down though, probably by half. I like feta as much as the next girl, but I think this was just too much. Also maybe I'll make the mayo/garlic/feta sauce ahead of time and let the flavors meld some. Maybe with these minor tweeks it'll gain 5 stars :) Thanks for the recipe!

Quite tasty. I've never had Monster Cookies before but mine turned out chewy and didn't spread out flat like some other reviewers stated. It does make a ton of cookies, so I'll try freezing them as some of the comments said they freeze well. I might scale the recipe down next time, but other than that two thumbs up! Thanks!

Good texture and a fantastic base for any kind of muffin you can imagine. I spilt the batter into 2 and made 6 chocolate chip and 6 jam filled muffins. Great versatility. Thanks for submitting this, it's definitely a keeper.

This was really good. An easy, straightforward recipe that hit the spot on this chilly September morning. (And for once I actually followed the recipe to a T!)

Boy how I wish I could get these cookies to roll out nicely. It's a nightmare to get them to roll out then get them coiled without them breaking. I'm beyond frustrated with them, but I have to finish the rest of the batch...the taste is ok, nothing spectacular, but then again my frustration with the rolling out and coiling may be overshadowing the cookie itself. *sigh*

"Never fail"? As much as it pains me to rate a recipe with so little stars, I can't give this any more than 2...and that's only because of the ease of the recipe. I'm very selective in what I chose to make off this site and I tend to only make things that have high star ratings, so I was fairly confident that this would turn out really well. I did everything exactly as stated in the directions and I could not get the bread to cook all the way through. I really had high hopes for this! If I try to make this again I'll update my review...however, that's a mighty big IF. Thanks for sharing tho!

Very good biscotti recipe. I liked the texture of the cookies, but I might try them using just the AP flour for the whole flour amount just to see the difference. I dipped half the cookie in white chocolate to spruce up the presentation. I might even try adding some chopped up macadamia nuts to the batter next time! Thank you for sharing this recipe :)

This recipe was ok, nothing that blew my taste buds away though. Right now I'm undecided if I'll make it again, but if I do I'm going to try marinating the chicken over night to see if there's a way to infuse more flavor. Thanks for giving me the building blocks to mix things up and find something that is more suited to our tastes.

Very good meatball recipe. Since I prefer beef meatballs over the beef/lamb/pork mix, this worked our great. I had all the ingredients on hand which made it just that much easier. Thanks for a great change in our weekly dinner rotation!

This recipe didn't really go over too well with our family. While I didn't find them all that time consuming, we thought the end product was too much like a potato pancake. I think the frying in all the oil was a little overkill. For those of you who are familiar with Waffle House, I was hoping that these would be comparable, but I think they need to not be fried in so much oil. Maybe with a bit of tweeking this could result in something more along the lines of what we're looking for. Thanks for the recipe though :)

Very good cookie. Very soft and tender along with a decent peanutty flavor. I used butter instead of butter flavored shortening, since that's all I had on hand but that's the only alteration that I made. I started out using a cookie scoop to make my dough balls then after baking I decided to use the same cookie scoop only divide the scoop into two balls. I think these worked out well in relationship with the sweet center filling. I even took two cookies (without the creme filling) and added a bit of peanut butter and a small amount of jelly to make a different take on the cookie and they tasted pretty good too! Thanks for this recipe, it will definitely be something that will end up on my Christmas Cookie List this year :)

Brilliant! Hands down THE best cheesecake that has ever come out of my oven. I loved the texture and mixture of sweet white chocolate and the sweet-tart flavor of the raspberries. Using crushed Oreos as the crust a great idea. I just used 2 rows out of a pack of cookies, processed them in the food processor and 3 table spoons of melted butter to make the crust, no extra added sugar needed, in my opinion. I also used a bain marie (water bath) to cook the cheesecake. Cooking it for one hour at the recommended temperature then I turned my oven off and left it for another hour. Cooled it on rack for about another hour then covered with saran wrap and placed it in the refrigerator. One other thing I did was made more of the raspberry sauce to have more to use to plate the cheesecake when serving. As I said at the begining of my post, BRILLIANT! Thanks for sharing this with us Cindy!

I hate when I try a recipe having high hopes for it and then I come away feeling let down. Unfortunately it happened with this. I did triple the "sauce" ingredients so that we would have more (which was recommended by numerous other reviewers) which was probably it's saving grace. I also added 3 full teaspoons of crushed red pepper (we like things spicy here) which gave it a good kick. I'm not all that sure I'll bother making this again since the flavor was kind of boring, other than the heat from the red pepper. Maybe with a bit of tweaking this might become a regular in dinner rotation here...we'll see.

Overall a decent recipe. i used 2 egg whites, added a splash of vanilla extract and a touch more cinnamon (I still think it could use more cinnamon). I lined my jelly roll pan with parchement and cooked the nuts for an hour and 20 minutes. The longer cooking time gave the nuts the crunch I was looking for.

I have been serching for a bread with a good density...I've finally found it! This bread is fabulous! I'm a big fan of Pepperidge Farms Farm House Soft Oatmeal and I gotta tell you this is very close to it. My only complaint is with my bread machine, it browned the outsides too much, but I'm one of these people that won't take the time to mix and need the dough, so next time I make this I'll just use the dough cycle and then bake it in the oven! Thanks so very much for this delish bread!

This was delicious. I thought that the flavors melded lovely, nothing was overpowering. I marinated the chicken for the better part of the day in the italian dressing and greek seasoning, it made the chicken very tender and flavorful. I wouldn't recommend marinating overnight, it might turn the chicken to mush. Oh, and one last thing, buy extra of the havarti with dill...it makes great grilled cheese sandwiches!

I'm still undecided about whether I like this or not...the flavor combination is unique, to say the least. Having said that though, I say give it a try, you may be like the other 1000 or so people on here that absolutely loved it. It's SUPER easy to put together albeit a lot of grease so I tried to lighten it up a little by adding a side of rice and some greens with some crumbled cheese, almonds, cranberries and a spritz of dressing...it makes a filling dinner.

I was disappointed in these. After reading all the rave reviews I thought this would be FANTASTIC and hubby would love them, since he loves Reese's. Both of us agreed that these didn't have enough peanut buttery taste to them. Not sure if I'll try them again making alterations to the recipe or just stick with my own concoction. But anyway, thanks Kathleen for the recipe!

EXCELLENT!!! I made only a few adjustments after reading the calorie and fat content LOL! I used fat free half and half and just thickened it with cornstarch. I also used double the amount of Cajun seasoning since our family likes spicy foods. Personally I thought it was too much spiciness but Hubby loved it (I'll bear with the spiciness for him)! I also used flash frozen chicken tenders that don't need to be thawed before cooking (per package) and just added the cajun spices top the frozen chicken while cooking...amazing flavor! Thanks for the great recipe Tammy, it's definitly a keeper!!! PS, sorry for the few changes I made but I would never had enjoyed my meal if I knew how much fat and how many calories I was eating!! LOL

This was delicious! I used a mixture of apples: machintosh, granny smith and braburn. I always love to mix up my apples in pies or crisps to give different textures. I'm sure I used more cinnamon thank what the recipe called for since my husband loves cinnamon and I also added about 1/2tsp nutmeg and 1/2 tsp allspice to the appple mixture. It turned out so good and I was very pleased that everyone loved it. I have a small dish left in the refridgerator waiting for a midnight snack attack to hit me :) Thanks Diane!