A wonderful recipe. I blanched the asapargus several hours in advance and cooled. Then spread a mix of cream cheese, minced onion, minced garlic & chives into a thinly sliced strip of prosciutto and wrapped around 3-4 asparagus stalks. I placed them all on cookie sheet lightly basted with olive oil, and also basted each asparagus bundle with olive oil so they do not crisp too much.

Wow - super tasty recipe, but quite lengthy prep/cook time. Thanks!

Mmm...mmm...mmm!! Made these last night with Sweet Tamale Corn Cakes on the side and served with all the sides like sour cream, shredded cheese, guacamole, salsa, shredded lettuce, jalapenos, black olives, etc. and every drop was eaten. Thanks for sharing!

Very easy, very sweet, easy to color, easy to spread, kid tested & approved! This recipe tastes similar to some commercially produced frosting, but so simple to make at home why buy the store stuff? I used this on a mocha/chocolate cake and it didn't compliment as well as I'd hoped - I think it would taste much better on a not-so-rich cake. Would be perfect on cupcakes or cookies too. Refrigerates very well, haven't tried freezing it yet. Thanks for sharing!

Simply delicious!

Very tasty, but a bit dry, & not too kid friendly. I added some corn, black olives & a few jalapenos to taste. Since I read about the mushy chips, I decided to try a base layer of chips, with only 1/2 the meat mixture and 1/2 the cheese and then broiled it for a few minutes until cheese bubbled and chips were lightly browned. Then I took it back out and repeated the process and the chips came out just fine. The whole dish did come out a bit dry for my liking, so I simply served it with a side of salsa and it was great. Thanks!

These should satisfy even the most discriminating scone lover. A tad dry, not too sweet, and a very nice consistency. They took a few minutes longer to cook than the recipe said, and the batter seemed dry when kneading, but they came out great. I made one batch with golden raisins & ground cinnamon, and another batch with fresh blueberries & fresh sliced srawberries topped with some coarse sugar (I had to add a bit of extra flour on the fresh fruit ones) and they both got rave reviews. I would make again for sure. Thanks for sharing!

Delicious even with less rum. The flavors blend very well together; all our guests loved it.

Simply put - Wow! One of the best recipes I've gotten on this site. It needed to cook a full hour; at 50-55 minutes the middle wasn't as firm as it should have been. I topped it with the heavy cream/maple syrup/pecan glaze, but next time I would scale back the amount to half the heavy cream & half the syrup (it was way too much, almost soaked the cheesecake and I didn't even use it all).

Easy and very tasty. I browned the garlic first, then added butter & shrimp and squeezed a bit of lemon for a different twist. Cooking the pasta actually took longer than making the sauce. A keeper.

Very good cinnamon rolls. Made icing to drizzle over the top and the family loved them. Dough was not the best, as it was kind of bland and not as flaky as others, but we would make again since they were easy and could me made ahead of time.

Tastes good, but pretty dense. Didn't rise much although I used the whipped egg whites as mentioned in other posts since the yolks alone made it very heavy. I was looking for a basic yellow cake recipe, and this was more the texture of a pound cake.

Yum!! Just made this for an office breakfast and everyone went crazy for it. It's a tad spicy, but the crowd likes spicy. I followed recipe exactly except I used crumbled bacon instead of sausage - it worked just fine. Baked uncovered for 55 minutes and it browned beautifully, and came out super moist. This one is a keeper! Thanks.

Interesting twist on a holiday standard. I'd opt for a little less sour cream though, as it was almost too tangy.

Yum Yum Yum!! Comfort food at its best. I've been making this recipe for over a year, and every time I make it, I am asked for the recipe. It is incredibly easy and oh so tasty! I usually add 2 tablespoons of granulated sugar to make it even sweeter.

Awesome! I made this for Christmas - and my entire family said they never had such a deliciously light and tasty pumpkin pie. I've already been asked to make it again! Quite easy and tasty. A fabulous twist on an old holiday original!

Yowza! Oh so rich and decadent! My husband said "Wow - I've heard of death by chocolate, but this is murder by chocolate!" This cheesecake is definitely of the quality to be served at a finer restaurant. I enjoyed it in moderation - and would make it again for a large gathering (since a small amount goes such a long way).

This was a very tasty cake!! I would definitely make it in the future. Moist, yummy, and quite easy.

This was a super-easy and quick recipe - perfect for a weeknight. It would make a wonderful appearance to serve at a family function. Overall, it was quite tasty and enjoyed by my family. It is quite rich, so eat it in moderation. The only thing I could say should be changed is that the tomatoes should cook down more than 10 minutes to burn-off some of the acid - more like 20-30 minutes before adding the cheese and cream. Since my family prefers something with a little more 'kick', next time I would consider adding a few more spices such as an extra clove or two of garlic, a dash of oregano, some fresh cracked pepper, and a few sprigs of fresh basil - especially to garnish before serving! And possibly add about an extra 1/2 cup to 1 cup of grated romano or parmesan cheese to thicken the rue. Otherwise - it was great!!

04/00 - Very sweet and tasty, but not at all like buttercream. Quite difficult to make and apply due to maleble texture. 11/06 - Tried this recipe again after 6 years using 10x confectioners sugar (had never heard of 'white sugar' last time around) and followed the recipe exactly; it still did not come out or taste as expected. I must be doing something wrong, but don't know what. I will not make again - my family wouldn't eat any more after the 1st bite. Sorry.