I'll agree with others that this is easy to prepare and lick the bowl delicious, but if you're a calorie counter I would say a more reasonable portion size for this recipe is 9 – 12 servings. I also added a pint of fresh strawberries and a teaspoon of cinnamon to the ingredients listed.

If you're looking for a "cobbler" please keep looking. If you're looking for a great snack cake you've found it! My family loved this cake. I did make some changes. First I substituted canola oil for the butter. I also added 1 tsp. of cinnamon and 1/3 cup mini chocolate chips to the batter. Baking time was closer to 60 minutes. I kept checking every 5 minutes after 40. We are always on the lookout for recipes that will work in a Dutch oven and my son's scout troop is going to try this one out the next time they camp; using frozen raspberries instead of fresh.

This is so easy to prepare; in fact, so easy that my son's scout group has prepared it out on the camp site. To the basic recipe I add 1 chopped onion and some red pepper flakes to give it some heat. We prefer cashews to the peanuts and we use a brown/wild rice blend. This is one of my family's favorites.

I first discovered this recipe in the Oct/Nov. 02 issue of "Light and Tasty" and it quickly became my family’s favorite sweet potato dish for our holiday dinners, as well as, holiday pot lucks. You can easily double or triple this recipe with excellent results. I have cut the prep time down by first peeling and slicing the sweet potatoes. Instead of boiling them whole for 25 mintues, as stated I steam the slices in a steamer basket for approximately 5 - 8 minutes. This cuts down the cooking time and I don't have to handle a “hot potato”. Once the potatoes are steamed I just follow the rest of the recipe as written. This is an excellent way to enjoy sweet potatoes in a healthy manner vs. the high fructose corn syrup marshmallow laden version that expands the waistline!

Wonderful pudding! One suggestion for added success... Slowly stir the liquid ingredients in to avoid lumps and bumps.

Bravo! These are supper tasting cookies with a nice texture. Even if you don't have an allergy to eggs, give them a try!

This is the real deal. Once you've made up a batch of this sauce you'll never go back to that artificially flavored, high fructose corn syrup sold in supermarkets labled as Bar-B-Que Sauce.

Interesting combo of ingred., tasted great! Definately a keeper

Super Deluxe!

Great tasting, easy to make and they didn't fall apart on me like other biscotti recipes I've tried.

I made this last week for my church group, served it with honey butter and there wasn't a crumb left!

These are wonderful! I keep a batch going continually in the fridge! Can't get enough!

These do taste great, but to achieve the best results use 1 cup ground hazelnuts.

Yummy!

These make breakfast extra special. Since I can't help but tinker with recipes I did sprinkle some chopped pecans on top!

I have a family with very adventurous taste buds who eat a wide variety of foods, but this got a big thumbs down at the table.

I took these to a pot luck, the kids were eating them up like crazy! I did add some pumpkin pie spice to zip them up a bit.

Ohmygosh! These are the best peanut butter cookies we've ever eaten! Make a double batch, they vanish in a wink!

Makes a nice impression, but is quick to put together. We're not blue cheese fans so I subsituted feta, tasted great!

Very tasty, but it took at least an hour to bake.