Loved it! Used a lot of the review tips, too (cut cream cheese into cake mix with pastry cutter, use less liquid, melt butter, bake 1 hr.)

Amazing! Loved, loved, loved this! The only think I did different was I sauteed the onions first. Also, I used the crust recipe from the Danish Pastry Apple Bars recipe on this website. It's the most delicious crust I've ever had! I've always just used Pillsbury--easy and pretty good. But this crust is just to die for. The only thing I changed about the crust recipe was, instead of 1 cup shortening, I did 2/3 cup butter and 1/3 cup shortening. I baked the quiche in a tart pan, so it was gorgeous when I removed it from the rim. I will FOR SURE be making this again! Thanks!

For a SIMPLE sauce, it turned out great (I know that more complex recipes are tastier, though). Overall taste, I'd give a 4. The ease of the recipe I give a 5. I was very pleased with this recipe! I canned tomatoes from my garden last year. I used whole tomatoes for half the sauce, and then pureed the other half (instead of using tomato puree, which I'm not really sure what that is). I also used half of a small onion instead of the powder--chopped it up and sauteed it in the oil, then added the garlic. I also added salt and pepper since the tomatoes I can have no seasoning. It was really yummy. My only complaint is that it was slightly runny--not as thick as I like, with a little excess water. I'm sure that's my fault for not using "tomato puree" though, and instead just blending a jar of my canned (not cooked) tomatoes.

This was a fun thing to try. I used 1/2 blue cheese and 1/2 cream cheese according to the comments. Also, instead of butterflying the pork, I just cut a pocket from one side. I used spaghetti pieces to seal the chops (this was a great suggestion--thanks!). It turned out pretty good, but really wasn't my favorite. I like blue cheese, but the flavor was a little too strong for me. I think I would like it better if I hadn't used cream cheese and used rocotta instead. I also think the chops need only about half the filling--it was a bit too much. All in all, though, it was a fun recipe to try out!

I really liked this, although I have a sweet tooth and would have liked more sugar. The crust was delicious! I'm definitely saving the crust recipe to use all the time (pies, quiches, etc). It's funny that they are called "Danish Pastry Apple Bars." All it is, in my mind, is Apple Pie, just baked in a casserole dish. It tastes exactly like apple pie. I added some golden raisins and walnuts, but I don't think they added much. I'll stick to the recipe next time. Next time, I'll do the same things, but just bake it in a pie dish.