I made two of these pies, one for each of our Thanksgiving dinners, and both my husband's and my family loved it! I love that it combines two ingredients (sugar & milk) so it's a little quicker to prepare. This really is a perfect, traditional pumpkin pie.

This cake is incredibly moist and delicious. I served it as "Lemony Orange Cake" b/c that described it better. The only thing I did different was once the cake was cool, I put it back in the pan and poured the hot glaze over it, making sure the excess ran down the middle & sides and let it soak for 10-15 minutes before removing. This completely encased the entire cake in glaze and locked in the moisture. It was wonderful!

These nuts are incredible! I followed the instructions exactly, which is rare for me, and they turned out perfect. I did use a jar of unsalted roasted peanuts so mine were basically double-roasted. I was worried about the outcome--thinking they might taste burned--but they are wonderful. I don't think you can go wrong here!

I LOVE this salad and LOVE that you can follow this recipe to a T and it comes out perfect! It is very much like brocolli salad, but I like the added color and variety that the cauliflower adds. I brought this to a Church potluck and the preacher's wife brought the same thing! I guess great minds think alike. :)

These were gobbled up by diabetics and non-diabetics alike at our Church picnic--people were raving! I really enjoyed them and don't even see the point in making them any other way-they are perfect without any added sugar. I pulsed the nuts, raisins and cinnamon together in a food processor many times--I imagine doing this by hand would take a long time to get the chunks small enough. You don't want huge chunks are your filling will be really uneven. I do disagree with "no artificial ingredients" b/c margerine is artificial. That doesn't bother me, but if you want a completely natural cookie you can substitute butter.

This is my favorite cream cheese frosting--the one I use every time whether I need it for a red velvet wedding cake or a carrot cake for Easter. It is thick enough to withstand layering without oozing out the sides and pipes well, unlike many other versions which don't have enough sugar and are too thin. This is perfect as written. If you want to keep it more on the whiter side, rather than ivory, use clear vanilla.

I wouldn't make it again, but I did thoroughly enjoy it while it lasted. I would eat it again if someone offered it to me. :)

I've tried a LOT of recipes claiming to be the "best," and this is the only one I've ever found that lives up to it's claim. I don't use any other recipe.

Eh. A very mild, soft cookie. If you don't mind your cookies being almost bland for the sake of them being soft, then you should go for this one. Lacks the buttery brown sugar/baking soda taste of a homemade chocolate chip cookie, despite those ingredients being present. If you really want a winner, go with the Nestle recipe or this one, also on allrecipes: http://allrecipes.com/Recipe/Best-Chocolate-Chip-Cookies/Detail.aspx

This is the only apple pie recipe I use any more. My husband, who hates apple pie, LOVES this pie. I sold one of these through my sister's gift boutique and the buyer ordered 15 more as groom's "cake" for her son's wedding! The only thing I do differently is that I toss the apples with a teaspoon of cinnamon before arranging them in the dish. But it tastes good without the cinnamon as well. You can't go wrong with this pie!

Granted,this is the first cinnamon roll recipe I've ever tried, but it did come out FABULOUS. I made it without a bread machine: sprinkle yeast over milk and allow to sit for about five minutes or until dissolved and bubbly. Whisk in everything but the flour, then whisk in 1 cup of the flour. Mix in the rest, eventually kneading it by hand until all the flour is incorporated. Knead for 3-5 minutes (dough is sticky but will get more elastic). Put it in an oiled bowl and turn once, cover with a wet towel and put in a 200 degree oven. TURN THE OVEN OFF AS SOON AS THE BOWL IS IN IT. Allow to rise for an hour, until doubled in size. Then follow the rest of the instructions per the recipe. The only thing I changed was I added an extra tsp of cinnamon to the filling and made cream cheese icing: 3 oz cream cheese, 1/4 cup (1/2 stick) butter, 1/2 tsp vanilla, 1/8 tsp salt (omit if using salted butter), 1 1/2 cups powdered sugar. Simply yumtastic!

This cheese ball went over well and was complimented by many at the party I brought it to. I did add a few extra things: 2 chopped green onions, about 3 oz of chopped beef jerky and a splash of Worcestershire and I reduced the amount of cheddar to 2 cups. It was great!