I love rich, hearty soups, but hate all of the fat and calories that come with them. So this soup is perfect! It has a wonderful, creamy texture and is a wonderful way to pack in some veggies. I used a combination of homemade chicken and vegetable stocks and served it with some crusty whole-grain bread. Even my three-year-old loved it!

I'm only giving this one 4 stars because, as written, this recipe is way to sweet. I've been using this recipe for years with the exception that I omit the sugar. Between the corn syrup, the peanut butter, and the chocolate and butterscotch chips, there's more than enough sugar to make these a sweet, delicious treat. Very easy, too!

The recipe, as written, is extremely easy and flavorful. This is now my favorite way to prepare sugar snap peas.

This lemonade is awesome - I have served it at several parties and cookouts and never have a drop left over. I would recommend adding 2/3 of the sugar and then adding the rest to taste for those who prefer their lemonade on the tart side as I do.

Looks pretty, but no flavor.

I'm not a big fan of the heavier cream cheese frostings, but I absolutely loved this lighter one! I used it to frost a round strawberry layer cake and had no problems with it running off the sides of the cake. I did follow a lot of advice from other reviewers - I made sure that the cream cheese was at room temperature, whipped the cream until it was extra stiff, and made sure to keep the whipped cream very cold. I refrigerated the icing for about 30 minutes before spreading it on the cake. Delicious!

I made this for a get-together with some very picky eaters, and everyone loved it! I followed another reviewer's suggestion to whip the egg whites separately and fold them into the batter last, and ended up with an extremely moist, fluffy cake. I used two 9-inch round cake pans, and found that I had to extend the baking time by about 15 minutes. I used the Whipped Cream Cream Cheese Frosting recipe from this website, adding a layer of sliced fresh strawberries between the two layers. I will definitely make this again!

I was skeptical about this recipe, but WOW is it good, and it's relatively inexpensive to make. I was disappointed by the leftovers, though - these got really mushy in the fridge overnight. I'll definitely be making these again.

I'm not typically a fan of bran muffins, but these were surprisingly moist and delicious. I used blueberries straight out of the freezer and extended the cooking time by about five minutes, and they turned out perfectly!

I made this recipe exactly as stated and was extremely disappointed. The turkey was very dry, and the onion soup mix, while it can be delicious with a beef roast, did not go well with the turkey. If I do decide to try making a slow cooker turkey again, I'll definitely try the many alterations suggested by other reviewers.

Delicious, but definitely cut back on the salt. I only used half the amount and didn't sprinkle any additional salt on the burgers, and they were perfect. I used a little bit of leftover pesto and made pesto mayonnaise to serve with the burgers - YUM!

Perfect - after making a few minor adjustments. I followed the advice of other reviewers and used 1/2 flour and 1/2 cornmeal, which gave the okra the perfect, crunchy texture. To keep the breading from falling off, first make sure your oil is very hot before adding the okra. Place the okra in the pan carefully, and then wait a couple of minutes before moving them until you are sure that the breading has set on the bottom (they will be light golden brown on the bottom). Once the breading has set on the first side, gently flip the okra over and don't move it again for another couple of minutes until the breading has set on the second side. After that... stir away! This may be the best fried okra I've ever had (and I'm from the South, so that's saying something)!

YUM! This is perfect for an easy weeknight meal, but could easily be dressed up a bit and served to company. The chicken stayed juicy and was very flavorful. I don't usually buy packaged dried bread crumbs, so I made fresh bread crumbs by putting a couple slices of whole wheat bread into the food processor, chopping them into crumbs, and then toasting them in the toaster oven at 200° until they were dry. The texture was perfect!

I love this recipe! I usually peel fondant off of cakes because I can't stand the taste and texture, but this stuff tastes great - and is very easy to work with. It's so pliable that I was able to roll it to less than 1/16" thickness and use it to cover 1" round petit fours. By rolling it between two layers of waxed paper and popping it into the freezer for a minute before draping it over the petit fours, it worked like a charm.

Neither my husband nor I typically like collard greens, so I had never cooked them before, but when we got a bunch of collards from our CSA, I thought I'd give it a try. WOW were these good!! We both went back for seconds, and I'll definitely make them again.