Wow! The trick here is to not eat the whole pot when it's done. I thought "how different can it really be?" But it had such great reviews, so I tried it and it is AWESOME!! The only thing I changed was to use canned corn kernels - that's all I had - and I put in 3 cans of them. I wasn't sure about the parmesan, but it added to it so much that I added just a little extra. A real keeper! Thanks for a great recipe!

So great you'll want to eat it with a spoon instead of frosting a cake. Went great with the Spanish Bar Cake on this site. Also great as a dip for Molasses Cookies - could add a little extra powdered sugar and use as an icing for cookies. Used 8 oz. cream cheese and about 3 cups powdered sugar.

I don't like spice cake, but this was an awesome recipe! My mom mentioned how much she loved Spanish Bar Cake, so I made this for her birthday. She said it was very close to the original (A&P) version. Used the Allspice Cream Cheese Icing from this site. Wow! REally added to it. I cut the water for the raisins down to 3 1/2 cups, added extra allspice (didn't have cinnamon), 1 1/2 cups walnuts and used self-rising flour. The result was a deliciously moist cake that I'm planning to take to my in-laws for Thanksgiving. Mom also suggested adding a can of apple pie filling to the bottom of the pan before adding the batter over top. Baked for 40-45 minutes.

Made these for my dad's birthday and they were a HUGE hit! The cookies stayed soft in the middle and slightly crispy on the edges - 8 minutes of cook time was perfect. I didn't have any cinnamon, so I used allspice. Also, I didn't think there was enough molasses, so I added another 1/4 cup. Used self-rising flour and omitted the baking powder, but still added salt. And used butter instead of margarine. Didn't crack the tops - the result was a perfectly smooth cookie. Excellent by itself or used to dip this site's Microwave Lemon Curd recipe.

This was an exceptional recipe! One of the best I've found on the site. Very easy and absolutely delicious! I made it to give away in Christmas baskets, but as soon as my husband tasted it, he refused to let me give it away (I have yet to sneak any out of the house to let family taste.) I didn't change a thing about the recipe; it was perfect as is and extremely lemony and creamy.

A little time consuming, but worth every bit of effort!!

This is the only salad that my husband (a man who once said he was allergic to lettuce!) will eat! It is flavorful! I fixed it for my in-laws' Christmas dinner party last year and it won rave reviews. I like to use either spinach leaves or spring greens mix. Also, don't use a cheese with herbs, because it will overpower the salad - the blue cheese is perfect for it. My husband, who's allergic, uses finely shredded cheddar. We also use the already candied walnuts (in the green container) - surprisingly, the chocolate walnuts are very good with the salad.

This was so good! Rich and creamy! But if you're looking for that store-bought taste, this is not the recipe. I think it would be even better with a little extra vanilla. Maybe using the beaters on it after you strain it would also make it smoother. Will definitely make again and try these new ideas!

This had a wonderful flavor! I gave it just 4 stars because the gravy was thin. Maybe if you floured the roast first, then added it, the flour would thicken the gravy. I did like others suggested and added a can of beef broth instead of water. Also threw in a bag of baby carrots and some potatoes (unpeeled, just cut in large chunks.) I thought the whole envelope of onion mix would be too much, but it added just the right amount of taste. I cooked it on Low for 5 hours, then turned it to HIGH for 3 more and it was falling apart - very tender! I would definitely make it again trying the flour idea.

These were so good! I added lots of chocolate chips instead of the raisins and they came out perfect! Beautiful and full of flavor - they also kept very well and were still soft, not crumbly, a couple of weeks later.

Just wanted to add my kudos for this recipe! It is really excellent; full of flavor! The only thing I will do different next time is to double the spice mix that gets put on the chicken. I bet this would be equally fantastic with lemon juice! Thanks for a great recipe! UPDATE: Yep, it's great with lemon too. I added a mix of lime and lemon juices and doubled the spice mix. A really great, flavorful chicken.

These were very simple to make and tasted great! I gave them only 4 stars because they were extremely messy and hard to work with, and nothing except cocoa, powdered sugar, and sprinkles stuck to them. I really wanted to roll some in coconut and walnuts, but it wouldn't stick. They had a very luxurious taste though. Thanks for a great recipe!

Amazingly simple! Lightly sweet and melt-in-your-mouth! This is a fantastic cookie recipe and a new holiday staple for my family! I've made 2 batches in less than a week and they were a huge hit with everyone! *UPDATE: I can't wait to make these again! They keep really well because a month after Christmas, they were still soft and had a great flavor. Wonderful recipe!

This deserves 10 stars! Incredibly easy! Prepared in 5 minutes, cool for 30, and it's ready to eat! I've made this twice in less than a week because I didn't get enough for Christmas (gave away too much to other lucky people!) Will make over and over. This has become my new holiday staple. Thanks for a great recipe!!

Fantastic for my first try! I will definitely make this again, but next time I'll make more of the spice mix and pour it over the top after mixing all the cereals, pretzels, etc. together. I think it will help it to mix in better.

These were fantastic the first day, but after they sat around for a couple of days (in the fridge), they weren't very good and I ended up throwing them away. I doubled the cheesecake layer like other reviewers suggested - very smart idea! Otherwise, you won't be able to taste the cheesecake. By the way, this makes fabulous cheesecake batter! I had some left over and I sat and ate every bit of it.

This recipe is excellent! But if you want an even simpler way to get the same kind of flavor, just buy a jar of apple butter - it already includes the same type of ingredients and it goes great with pork tenderloin. Just pour over the top and cook in the oven bag.

We enjoyed it thoroughly, and we went straight by the recipe, although we did alter the amount of garlic rice wine vinegar down to the 1/8th cup as recommended by another review. We added about 1/2 a cup of sour cream at the end to add a little to the sauce, and try to thicken it up. It would have been good without it, but it did not deter from it in any way. Also, the extra sauce could easily be used as a tasty marinade for a roast, or perhaps even a steak! *UPDATE: I absolutely adore this recipe! I basically use the sauce as a catchall for flavor - I add garlic vinegar, a few drops of hot-flavored oil, etc. After dinner, I put the remaining sauce in a container and store in the fridge for up to 3 days. Put a beef roast in the crockpot, pour the sauce over and voila! A second easy dinner! Thanks for a great recipe!