Amazing! So easy to make as long as you follow the directions. I placed a roasting pan filled with 1" of water on a rack in the oven directly under the rack with the cheesecake. The cheesecake was still wobbly when I turned the oven off, and I left the cheesecake in the oven for an hour to slowly cool down. I then placed it in the fridge for about 6 hours before enjoying it. Everyone said it was the best cheesecake they ever had!

Reviewed On: Feb. 8, 2009

We loved these! To make them healthier, I omitted the bacon and just seasoned them with garlic powder, salt and pepper. I sauteed 1 minced garlic clove and an entire chopped onion, and after letting it cool, added it to the spinach and mayo mixture (I had some non-fat sour cream in the fridge so I ended up using about 1/3 sour cream to 2/3 mayo which also cut down on the fat factor). My boyfriend LOVED the filling and there is plenty left to mix with artichokes and a bit more sour cream to make a dip with!

Reviewed On: Nov. 23, 2008

Mmm! These were great. I used brown rice and liked the contrast of slightly crunchy rice to the soft texture of the red and yellow peppers. The feta cheese blended so nicely with the flavors of green onion, tomato, garlic, and rice. This was a great side dish to accompany Spinach Stuffed Chicken Breasts (also from this site).

Reviewed On: Nov. 23, 2008