Just made this cheesecake....made it exactly as it states but with a water bath and cooked it longer. Didn't crack at all while cooking but when I took it out of the oven and released the pan, it got a small crack on the side... I'm hoping for now that's the only one, but it looks like it's setting up nicely. I will update later with more results...

I thought this recipe had a great foundation and then I played with it to suit my own tastes. I cooked everything on the stove in a huge pot. I used 1 1/3 lbs. ground chuck, 1 lb. Italian sausage and 1/3 lb. chopped bacon. I did not use bacon bits, real bacon has much better flavor. I only used one 28oz can of diced tomatoes, 2 cans of chili beans in medium sauce, 1 15oz can of diced tomatoes and green chiles, 2 jalapenos- 1 seeded, 1 not seeded, 3 cubes of beef bouillion instead of 4 and then did all the spices and veggies the recipe called for and adjusted the spiciness to suit my preference and I thought it was great. I know some people will say to follow the recipe if you're going to review it and I'm sure it's good the way it's written as well, but the fun in cooking is making it your own. Great recipe!

I made these last night and thought they were great! I followed some other reviewers by letting the oatmeal/milk/cheese mixture set for awhile. I actually put it in the refrigerator for about an hour since I wasn't ready to make the meatloaf yet. I used a meatloaf mix of 2/3 ground beef and 1/3 ground pork, for a total of almost a pound and a half of meat. I think the small amount of pork gave it a lot of flavor. I also used a packet of dry onion soup mix, chopped up a small onion and added Montreal steak seasoning, garlic and onion powder and left out the salt based on using the onion soup mix. I also cut down on the brown sugar for the topping and it turned out perfectly. I used a jumbo muffin tin and it made 6 jumbo muffin meatloafs in 45 minutes at 350 degrees. Very easy recipe!

For the work that this recipe requires, the taste really isn't worth the effort. I followed some of the other reviews on this site and used 8 oz of cream cheese, which was WAY too much. 3-4 oz. is plenty. I also used taco seasoning instead of the spices that were called for. I added 2/3 of a cup of water with the seasoning. I also added chopped onion, cilantro and garlic to the meat mixture. I used enchilada sauce on the bottom of the pan and then topped the shells with the taco sauce as the recipe states. I served these with spicy refried beans and Mexican rice. They were decent and maybe okay for a weekend meal, but they just took too much time for a weeknight. I doubt I will make them again.

This recipe for Shepherd Pie was excellent! I used 1.5 lbs. of ground chuck and then drained it. I used 1 whole can of beef broth, the brown gravy packet, 2/3 cup of water and 1/4 cup of worchestershire sauce. I cooked it until some of the liquid had reduced and added 2 tbs. of flour. I used peas, carrots and corn mixed in with the meat. I wouldn't use instant mashed potatoes in this recipe as some reviews suggested, but that's just personal preference. I added the cheddar cheese, sour cream, butter and green onions to the mashed potatoes and it turned out wonderful. I will definitely make this recipe again.

I made this recipe last night and my boyfriend said it was the best thing I've ever made and I cook all the time! I only changed a few minor things after reading some of the reviews. I used 1 1/2 cups of lite coconut milk and 1 1/2 cups of 1% milk, 1/3 cup cornstarch instead of the flour and added an extra 1/2 tsp. of vanilla and a little bit more coconut in the actual pie. I topped the pie with Lite Cool Whip and sprinkled toasted coconut on top of it. I cooked this on medium, stirring the whole time and it only took about 10 minutes or so to thicken up properly. Great recipe! I will make it again.

This is a really good recipe. After reading some of the reviews though, I halved the amount of cocoa and chocolate chips and thought it was just the right amount of chocolate.

I kept this recipe as simple as possible. I cooked and drained the ground beef, added the jalapeno and a whole can of refried beans, some picante sauce, cumin and cayenne pepper, along with the other ingredients listed and put everything on top of the cream cheese in my slow cooker. It turned out fantastic and I didn't have to worry about it hardening. In fact I actually turned it off at one point to thicken it up a little. Very good recipe that can be improvised to suit your tastes and spiciness factor.

This is by far the best pancake recipe I have ever made. I will never make instant pancakes again. I only had a pint of buttermilk so I just used milk for the rest and they turned out great. I cut the recipe down to 5 servings and had extras. The only thing I added was a teaspoon and a half of vanilla and a little cinnamon. I will be using this as my pancake recipe from now on.

I thought this recipe was excellent but I added a couple things to improve the flavor. I chopped up one whole onion and used 6 cloves of garlic instead of 4 and sauteed them in the olive oil. I used 3 regular Italian sausages with the casings removed and 1/3 lb. of proscuitto with the onion and garlic. I used the one can of crushed tomatoes but didn't feel there was near enough sauce so I used almost another whole can as well. I used half and half with cornstarch to thicken instead of the whipping cream to cut calories and upped the vodka to just over 1/4 of a cup. We like things spicy so I used 2 T. of the crushed red pepper and added half a bag of fresh spinach and about a cup of fresh parmesan in the last couple minutes. I served it with whole wheat penne pasta and it was fantastic. I will definitely make this recipe again.

I used this as a basic recipe and improvised on it. I did not add any water to to mine and only used a half of one jar of salsa. I added one can of diced tomatoes in sauce,an extra small can of diced green chiles, a small can of tomato sauce, half a bottle of Chipotle sauce (by the Tabasco), the juice of one whole lime, lime zest from half a lime, 3 jalapeno peppers (but only one with the seeds and membranes)and a cup of chopped cilantro. I cooked it on low all day in my slow cooker and the pork shredded perfectly. I served this over rice and black beans and topped with shredded colby/jack cheese, sour cream and sliced avocados. It was fantastic!

This is by far one of the best manicotti recipes I have tried in a long time. I doubled the amount of onion and put the basil and parmesan inside the filling and added 1 T. of fresh parsley to the filling also. I used half a pound of ground beef and half a pound of Italian sausage, which worked out very well. I did add some fresh ground pepper to the white sauce and used fat free half and half and it turned out wonderful. I topped it with about 1/4 cup of shredded mozzarella before baking it in the oven. I served this with brushetta and it made a great meal. I, too, ended up with quite a bit of filling left and also about a cup of spaghetti sauce left over since I bought an extra large jar. I just combined the filling and spaghetti sauce and froze it and I'll use it at a later date with pasta and top with parmesan and mozzarella. Great recipe but be prepared, it does take quite a bit of time.

I made these pita chips for the Artichoke Spread recipe on this site. I would say this recipe is just average but I haven't looked around for a better one yet. I'll have to experiment, but it'll do in a pinch.

Very good fajita marinade recipe. I doubled the sauce and made it in the morning and marinated it all day. I also added more garlic and diced up some jalapenos because we like it spicy. I have used this with beef and chicken and it's been great every time.

These cookies really are wonderful. They stay soft for days! The only drawback is that they are very putsy and take quite a bit of time. If time isn't an issue for you, then they are a great holiday cookie. I used them for a cookie exchange at Christmas time and they got rave reviews.

This cake was very easy to make and was very good. The directions do not indicate to poke holes in your cake before you put the glaze on though. Make sure you do this, or it will accumulate in the middle.

I cannot say enough good things about this recipe. I have made it at least 5 times and I wouldn't change a thing about it. It's really easy and has great flavor.

This recipe is amazing!!! We love cajun food since our trip to New Orleans this summer and this is a fantastic Jambalaya recipe. I seasoned the chicken with cayenne pepper for extra spice and used 3 stalks of celery and half a red pepper and added okra as well. We had it over brown rice and it was exceptional! Thanks for a great recipe!

I made this recipe as stated but doubled all of the spices and added ground ginger. The cake turned out very moist and was very tasty. I made my own cream cheese frosting with 2 (8oz) packages of cream cheese, one stick of butter, 2 cups of powdered sugar and 4 Tablespoons of milk so it wasn't too thick, and then added the cinnamon. Very good recipe for Thanksgiving or a fall dessert.

I made this for Thanksgiving with my family and got a ton of compliments on it. I made it exactly as stated but it did end up making more topping then the casserole really needed. I just used what I needed and tossed out the rest but I'd probably reduce the amounts by 1/3 or so. Good recipe, but very sweet.