I wish I could give this 4.5 stars, as it is very tasty. However, the crust is just a bit too thick and, well, spongy, I guess. I don't know how to describe it, but the crust is not what I had expected. I did make a couple of changes, but nothing that would change it dramatically. I wanted to make this in my 13x9" pan, so I cut the recipe to 45 servings. It was a little challenging to figure out the amounts of butter and vanilla in the crust and filling (the instructions didn't change when I put in the new serving size) so if you want to bake these in a 9x13" pan for 45 servings, you use 1 1/2 tsp. of vanilla in the crust, and 3/4 tsp. in the filling. For the butter, use 9 tbs. butter in the crust and 3 tbs. in the filling. I didn't want to use only pecans, so I used 1 1/4 cups pecans and 1 cup of walnuts. These were very tasty and buttery, but I'm not sure I will make them again.

Wow! This one is a keeper! The bread looks somewhat unimpressive until you bite into it...totally moist and filled with delicious, cream cheesy flavor. I made the bread exactly as written, and shaped it as instructed. It looked pretty good like that, but next time I make this, I might try a different way of shaping it, maybe a coffee cake braid or something. This is one that I will make again and again...thanks for sharing!

This was a tasty, easy supper. I quadrupled the recipe for my large family, and skipped the green pepper. (family preference) I also used my own homemade tomato juice instead of the canned stuff...it tasted great. My family was hoping for something like Hamburger Helper, and this wasn't really it, but they still thought it was pretty good. Thanks for sharing!

These cookies are not only incredibly delicious, but incredibly beautiful as well. Many people that I shared these with could not stop eating them...there were only a couple who didn't care for these. I made the dough exactly as written, except that I didn't have any butter-flavored shortening, and used plain instead. I rolled each half of the dough out, and poured half of the filling on each piece. After rolling it into a log, I put it in the freezer for 10-15 minutes. I cut it into slices, totally skipped the dallops of filling on the cookie sheet, and they were perfect. It is very important to cool the cookies on the cookie sheet for about 7 minutes so that the filling can harden up again...if you take the cookies off too soon, the filling will fall out, and the cookies will not look as pretty. It is also important to keep putting the dough rolls in the freezer in between sheets of cookies. All together, this is an incredible recipe that I will make again! Thanks for sharing!

I was a little unsure of these cookies, thinking that they could use a little vanilla and salt. I still think that they do...next time I will put some in. I'm still giving these 5 starts though...they are incredible! The texture was awesome, they truly did melt in your mouth! My family loved these...they were honestly gone in minutes. To dress them up a little, I mixed chocolate chips with some shortening, melted it up, and drizzled it over the cookies. I sprinkled them with little jimmies, and they looked great! The one problem I had with these, though, was trying to press it through the pastry bag as some reviewers did. The dough was really stiff, and they didn't look all that great in the end. Next time, I will probably use a cookie press. Thanks for sharing...this one is a winner!!!!

Very tasty dish! Since I have such a large family, I upped the amount of servings to 8, and then used 6 chicken breasts. This worked out just fine, because after I was done with all the coating/rolling, the only thing I didn't have extra of was the egg/milk mixture. I did make a couple of slight changes...I omitted the butter on the bottom of the pan, and sprayed it generously with cooking spray. I didn't have any Italian bread crumbs, so I crumbled up some dry bread in a pan, baked it until it was crispy, crushed it fine, and added some garlic salt, parsley flakes, dried oregano, and dried basil. Other than that, I made this exactly as written. It took a little longer to bake, but boy was it worth it! My family was skeptical when they first saw it, because the chicken does look a little unusual. They all enjoyed it though...thanks for sharing!

I made these the other night and they were great! Because I needed some lime zest for a recipe, I peeled some off of the lime halves before putting them in the crock pot...that wasn't such a good idea, because they made the chicken slightly bitter. But that was my own fault for doing something stupid, and I can tell that this is a great recipe because the meat was still so tender and tasty even with my dumb mistake! Other than that, I made it exactly as written. The meat was delicious with sour cream, lettuce, olives, and cheese in a whole wheat tortilla. Thanks for sharing!

The dough for these cookies tasted heavenly! I used Dark Double Dutch processed cocoa and that gave the cookies an incredible chocolate flavor. However, when I baked the cookies, they flattened out a lot, and didn't look as good as I had hoped. They tasted pretty good when baked, but I'm not sure if I will make them again...I would like to try a different one to see if I can get puffier cookies. Thanks for sharing!

I had some hominy that needed to be used, so I decided to try this recipe...it looked very different,yet yummy. I made it as written, but added a minced garlic clove and about 1/2 cup of chopped onion for more flavor. My family really liked this soup! This surprised me...I'd figured this would be another one that I had to eat up by myself. Thanks for sharing...we really enjoyed this!

This recipe is great for one of those really busy days. I didn't have a roast, so I used 3 lbs. of boneless pork chops instead. I threw them (frozen!) into the slow cooker, sprinkled them with the salt and garlic powder and cooked them on low for about 8 hours. When I got back home, I shredded the pork right in the crock with a fork, poured in the sauce and soda, stirred it up, and it was ready to go! Thanks for sharing...it was a hit with my family!

I was so excited to try this recipe, because I've always struggled with the texture of my yeast breads. I've never tried Chinese bakery bread, but the description sounded excellent to me. It is easy to make, but I found the texture to be very similar to a regular good homemade yeast bread. It also took longer than an hour to rise...possibly because my house is rather chilly :) The finished bread did not rise up real high...I think the pan size is a bit large. Even though I don't think the texture lived up to the description, my family devoured the loaves. I will be experimenting with this recipe, using different flours/yeasts, and will report here with the results! Thanks again for a yummy recipe! Update: I've tested the recipe twice, using bread flour and a smaller loaf pan both times. The first loaf, I used the fresh, warm roux, no refrigerating overnight. The second loaf, I chilled the roux overnight, and then heated it in the microwave until it was warm. Both times, the loaves were super soft, tender, fluffy, cottony, silky, mouth-watering good! I actually think, though, that the fresh roux bread rose a little higher. I am not going to bother with the overnight refrigeration next time. So,to get the ultimate soft bread, just make this recipe with bread flour instead of all-purpose, use a smaller loaf pan than called for, use fresh, warm roux, and your family will thank you! 5 stars for this delicious bread!!!!!

This is an excellent, easy, cheap, family-friendly recipe! I made it for dinner last night and it went over very well. I was out of egg noodles, so I used 12 oz. of elbow macaroni instead. I also skipped the mushrooms, because my family doesn't care for them. Other than that, I made it exactly as written. It was delicious! The topping is what made it so yummy, I think. The only problem I had was the amount of servings this recipe is supposed to make...we got more like 8-10 servings rather than 6. Thanks so much for sharing...this one is going in our regular rotation!!!

With a few changes, these are excellent. As another reviewer suggested, I tripled every ingredient except for the seeds, and they were delicious! The taste reminded me of Chex mix. My mom really liked them as well. I would make these again when I have pumpkin or squash seeds around that need to be used. Thanks for sharing!

These are very moist, tasty brownies. Instead of using oil, I used 1/4 cup of melted butter, and then 1/4 cup of pumpkin puree. No one noticed, because the butter gave the brownies a richer flavor. I skipped the nuts (they were for my little brother's birthday...he requested chocolate brownies with no nuts, just chocolate chips!) and added 1/3 cup of mini chocolate chips instead. The only problem I had with this is that I made it in the specified 9x9" square pan, and they were too thin. I will use an 8x8" pan next time I make these. My brother wanted frosting, so I used half a recipe of Texas Chocolate Frosting (from this site) on these and it was perfect. Thanks for sharing...these are great!!!

Yum...this is super tasty chocolate frosting. I cut the recipe in half and used it to frost the Mmm-Mmm Better Brownies from this site...it was perfect and so tasty! I must add, though, that this frosting hardens up quickly. I made it and let it sit for a couple of minutes, and when I came back and stirred it, I found it to be too thick. More milk was necessary to make it frosting consistency. My family really liked this...it is very rich and sweet. Thanks for sharing...I will be making this again!

As is, I don't think my family would have liked this at all. You see, I come from a family of MAJOR sweet tooths...1 tbs of honey in a rhubarb filling was just not going to cut it for them. I upped the amount to 3 tbs, and i thought it was perfect. Because I only had frozen rhubarb and strawberries, my filling was really runny. I added about a tbs. of cornstarch, which helped some. The topping was delicious...I kept snitching it as I cut the butter in :P I was a little disappointed in this, though, because the topping sank into the filling as it baked. This made the filling less runny, but I was hoping the topping would get all crispy and stay on top. Oh, well. I served it with vanilla ice cream and it still tasted good, although certain family members didn't like it, because it wasn't sweet enough. I'm not sure I would make it again, but thanks for sharing!

This is a really tasty soup! I needed a good recipe to use up some leftover cooked bratwurst I had in the fridge. I used 4 brats in place of the kielbasa, and it was perfect! I used some of my own frozen garden tomatoes instead of the canned crushed ones, and cut the amount of lentils down to 10 oz (1 1/2 cups!) because I didn't want such a thick soup. Other than that, I made the soup as written, and even some non-lentil lovers in the house tried it and liked it! Thanks for sharing...I would make this again!

Wow! These are amazing! The combination of sweet/salty is perfect, and there is just a hint of cumin and spice that makes you want to keep eating more! I made them exactly as written, and found no need to change anything. This is a keeper...thanks for sharing!!!

I cut the recipe in half, and used 2 tbs. of oil and 2 tbs. butter. I followed the directions for everything else, except that I baked the seeds at 325 and stirred them every 7 minutes. They turned out very well, and my family liked them. I felt that they were a bit greasy, and not quite sweet or cinnamony enough. The seeds stuck together, because the coating was very caramel-like and gooey. Altogether, these were tasty and I might make them again. Thanks for sharing!

First of all, I'd like to say that roasting your own red pepper is NOT easy and NOT a good idea. After seeing Jenny's review, where the directions were given to roast your own red pepper directly over the stove burner, I decided to save money and do it myself! I put my pepper on a fork and started roasting.However, as the pepper got softer, it started to slip off the fork, and fall directly into the flame. To top that off, drips of pepper juice kept oozing out of the pepper and landing on my stove, creating not only a big mess, but lots of sparks. I wasn't sure how long to roast it, so after it started to get limp, I put it into the ice water as directed. NOT a good idea...only tiny bits of burnt skin flaked off, and got stuck to the ice cubes and my hands. Figuring the pepper wasn't fully roasted yet, I grabbed my fork and started roasting again. It was worse this time, as more juice kept dripping off. I tried the ice water again, and the skin still didn't come off. I finally threw the thing into a hot skillet, and cooked it for a while. After a third ice bath, my mutilated pepper lost most of its skin. Next time, I will just buy them from the store. If anyone has a foolproof method for roasting red peppers, you can find me over on the Recipe Exchange. Oh, yes, the hummus was super simple, and super delicious as well!