Made this tonight and as others have said, it was fabulous. I followed the recipe except after peeling and slicing my apples, I squeezed the juice of a whole lemon over them and tossed to coat; I added a pinch of salt to the dry ingredients to bring out the flavors and I omitted the water from the recipe. The natural juices from the apples and lemon lend enough liquid to the recipe to turn out sweet, crisp, and delicious. My search for an excellent apple crisp recipe is over!!

Tried this bread tonight. First homemade bread I ever made without a bread machine and I think it came our pretty good. My husband liked the crust, nice and crispy. I like the sweetness of the bread. The bread has a medium density.Very delicious. I plan on surprising my Mom with some. Thanks for a keeper!

I just made this for Easter tomorrow and it turned out awesome!! I used mini graham cracker pie crusts and doubled the recipe. I filled 18 mini pies and had enough filling left over for an 9" pie which I will probably make and freeze Monday. I only needed 15 so we got to sample it before tomorrow and it was fantastic! A definite keeper! Delicious and a cinch to make. Note: I did omit swirling in the grated rind based on other reviewers comments. I'll let you know later how well it freezes.

Used half butter, half vegetable shortening and I added 3 teaspoons coconut extract and it was phenomenal. I added an extra ounce of cream which made mine VERY easily spreadable.

I made this recipe for my sister's baby shower with the following changes... I used halved seedless red grapes, Craisens, and green apple. I added 2 teaspoons of white wine vinegar to really meld all the flavors. I also used fat free mayonnaise because the curry is a great spice blend for masking the unpleasantness of low fat or fat free mayo and make the dish virtually fat free. This was a great dish to make the day before. My only recommendation would be to cut the onion a bit to please a larger crowd. I personally thought it came out great and got many compliments but I could see it wasn't for everyone. I also had a lot left over. Curry isn't for everyone so if preparing it for a large crowd you may want to have an alternative dish for non-curry fans. Other than that I thought it was a great spin on chicken salad and if you are a curry fan, you'll love it.

Made this dip for my sister's baby shower yesterday and it was very good. I used half the spinach called for which was plenty and Trader Joe's Alfredo. I will try it with Bertoli Alfredo next time as several other reviewers stated good results with that. The dip had a great texture and consistency. UPDATE: I have made this recipe twice more since my first review and have gotten rave reviews from my guests both times. I now use the Roasted Garlic Bertoli Alfredo. I roast 5 garlic cloves drizzled with olive oil in my oven on 350 for 30 minutes, than mince those and add them to the mixture. To prepare I blend all my cheeses first. I lightly pulse the artichoke w/ 8 to 10 marinated sun dried tomatoes in the Food Processor taking care to get small chunks, not a paste. I stir the artichoke and cheese mixtures together and add about 2 handfuls of torn, fresh baby spinach omitting the frozen spinach all together. I stir to incorporate the spinach well and spoon it into a prepared, glass 8x8 dish. I add additional shredded Parm. to the top and bake as directed. One last note: I personally don't like the look of the oils floating to the top when I pull the dip from the oven. I blot with paper towel to remove most of the excess oil and stir the dip into a serving bowl garnishing it with a bit more shredded parm making it picture perfect.

I made this for my Mom's birthday and it was a HUGE hit. I did change up a few things. I bought the pineapple cake mix and added a teaspoon of butter extract and the flavors were phenomenal. I rubbed down my 2 x 9" pans with cold unsalted butter to get a nice coating of butter. On the top tier of the cake I used pineapple rings, maraschino cherries and flake coconut. On the bottom tier, crushed pineapple (which I squeezed excess juice from as to not add to much additional liquid.) I used 1 1/3 cup reserved pineapple juice rather than water in the cake mix itself. I un molded both tiers immediately upon removing from the oven and had no sticking. My top tier did split a little but I came up with a cool fix. While the cake cooled a bit, I toasted some coconut on a baking sheet on 400 for 8 minutes; I melted a 1/4 cup brown sugar and 1 Tbs. unsalted butter in a small skillet and brushed that glaze over the cake and it's crack, than sprinkled toasted coconut over that. Once the cake was 2/3 cooled, I was able to gently press the sides together and they held perfectly. This cake definitely makes the rotation from hear on out!!

I'm giving this recipe 5 stars but I changed it quite a bit to fit my own taste, I just don't thinks it's fair to ding a recipe that wasn't followed. My changes were meant to make a smaller batch and to match my tastes and it turned out fantastic. 1 - 16oz can "Bush" Chick Peas, 1 Tablespoons Tahini, 2 to 3 Tablespoons Olive Oil, 3 garlic cloves, 1 Teaspoon yellow curry powder, 2 Tablespoons Lemon Juice, 1/8 to 1/4 cup filtered water, dash salt, 2 dashes hot sauce. This turned out magnificent. The amount of curry was flavorful but not overwhelming. The garlic was VERY notable so if you want to reduce the garlic you can, I just love garlic and loved this so much I will make it over and over again! Update; I made this again for a party and this time I followed the recipe exactly and while I still enjoyed it, I think it was just so so for my guests. There was a lot left at the end of an eight hour party with 23 people in attendance :( my son who loves Indian food and who loves hummus thought it was just so so for him. I think this would be good in a hummus sampler type serving tray with a variety of other flavors to sample but on its own as the main hummus dip, not so much.

I cooked this tonight as a side with chicken. I added an extra half onion, omitted the pecans (didn't have any on hand), and used Smart Choice at half the amount called for of butter. I did microwave my squash cubes twice for four minutes each time and with 1/4 cup water in the bottom of the bowl to soften them a bit before saute. Everyone complimented me on them except my five year old but he only eats PB&J so we won't count him :)

I brought this as a contribution to a potluck Christmas dinner and it was demolished. What I loved the most is that I made it 5 hours before which took the pressure off the rest of the day. Some things I changed a bit. I sauteed sun dried tomatoes, julienne d from a packet(couldn't find them in a jar) w/ 1lb scallops, & what I thought was a 14oz jar of marinated artichokes but what turned out to be a 14oz jar of marinated Mediterranean Blend, a blend of artichokes, roasted red / green peppers, & baby corns. I removed the baby corns & added everything else. I could only find the size shrimp I wanted (medium) precooked so I added that to the saute at the end just long enough to take on the flavors. I added my cream & cheese and simmered till it thickened, than turned my pasta in to that. I moved it to my crock pot and let it set on the counter unplugged till just warm. About an hour before we left I plugged it in on low, added a splash of milk, and gently turned it with a lg spoon. I repeated that when we got there. I never had to turn it up past low. It was creamy and delicious. The only suggestion I would make is to spice it up. The recipe doesn't address spice & it felt right to add freshly ground sea salt & pepper, 1 tsp garlic powder, & 2 tsp ea. dried basil / oregano.

I made this for one of our Christmas desserts. The prior reviews of being Rich & Sweet are spot on so if you like super sweet, this is a great recipe. I like sweet and was only able to eat a small piece because of how rich it was...which at Christmas time is probably for the best anyhow. The reason I gave it only three stars is because it was very loose. I made it exactly as the recipe instructed but it doesn't really set up the way I felt it should. I will make it again because it was tasty but I will probably take out 8oz of the S&C milk and replace it with 8oz whipped cream cheese. I think those flavors would be equally as appealing and it would set up more like a dessert and less like a no cook pudding.

I made this recipe for Christmas Eve Dessert. I goofed and forgot to fold in the whipped topping prior to pouring the filling into the crust. The result was more of a cheese cake rather than "fluffy" filling. I improvised by adding the cool whip on top and carefully pulling it through the filling with a large fork, not disturbing the crust. I will probably repeat my mistake in the future because everyone loved it just the way it was. I sprinkled the reserved crumbs on top and placed in the freezer for an hour before covering it in foil / moving it to the fridge. I made this in the morning and it had the entire day to chill. Everyone loved it, even the kids who usually don't appreciate a cheese cake dessert like the adults. My only suggestion and something I will change up the next time I prepare this is adding 6 ounces of frozen juice concentrate rather than plain juice. While the dessert was delicious, The orange juice was not detectable at all. By using frozen concentrate you could use orange, cranberry, lemonade, or any flavor that fits the occasion or your personal taste and give it some nice juicy notes.

I made this for our Christmas morning brunch. I thought it was fantastic. The flavors are mild but in a very good way. It was fabulous with sliced fresh cantaloupe, lemon poppy muffins and fresh coffee. I deviated only in that I sauteed half a chopped yellow onion with my zucchini for extra flavor and while that helped, it still needs a bit more flavor so WHEN I make this quiche again, I'll be sure to spice it up with perhaps a bit more garlic / pepper and maybe even a dash of nutmeg. None the less every one asked for seconds (thank God I made two :)