This is my kids' new favorite for weekend breakfasts. Seems a little decadent for the most important meal of the day, but man, it's GOOD! :)

Delicious, light and refreshing. I didn't use the pie filling, just combined fresh berries with fresh whipping cream and used that as filling. I frosted the cake with a simple whipped cream frosting and decorated it with fresh berries, mint and lemon zest. It was AMAZING! So so easy... love it. This will be coming along with me to every picnic this summer. Thank you for sharing! :)

SOO GOOD! I used a regular pre-baked pie crust (personal preference) and this pie turned out perfectly. Thank you!

I can't rate this EXACT recipe, because I did modify it a bit. I pureed about 2 cups of mixed berries (strawberry, blueberry, blackberry and raspberry) and added to the champagne mixture as well as 1/4cup more sugar. It turned out great!!! The champagne keeps the sorbet at the perfect consistency, and the berries kept the sorbet from tasting overwhelmingly like champagne. We served this in martini glass with a sprig of mint and lemon zest. Very pretty presentation, refreshing and delicious! Thank you for sharing!

This bread pudding was so tasty! Definitely takes a lot of time to prepare, but is well worth the effort. For those who don't care for bourbon, it does cook out and the flavor isn't extremely strong (in my opinion anyway) but it most definitely adds more depth than serving the pudding on its own. The pudding is great, the pudding served with the sauce is out of this world. A new favorite, definitely.

Oh. My. Gosh. This was SO good... the ultimate comfort food. Everyone thought I had done this pie the ol' jello way until they took a bite. The custard was awesome! I covered the pie with fresh whipped cream and it was gone about 10 minutes after I took it out of the fridge. YUM! Definitely going in my recipe book and it's one I'll be going back to again and again. Thanks so much for sharing!

Decided to make this tonight after a day of working in the yard. I used freshly brewed suntea and frozen lemonade concentrate (from Schwans). Since I'm a Yank, I didn't add the additional sugar but I thought it was perfect, and very refreshing! Even my son, who normally sweetens his tea with a ridiculous amount of sugar thought it was awesome. I'll be sharing this one with my friends! Thanks!

YUM! It's awesome with warmed pita bread, crackers or veggies as a healthy alternative to ranch dip. Like some of the other reviewers, I added dill, because that's how it was served in Turkey. I LOVE this. Thanks for sharing! :)

SO SO SO good. I was asked to create an intensely chocolate cake, and tried this frosting for it. It was amazing! Great consistency, spreads well and is firm enough for piping decorative edging. This is definitely a keeper!

Really really good! I used it to frost an Irish Cream cake for St Patty's day, and wanted something close to the consistency of cream cheese frosting, but with the flavor of whipped cream. This was the best of both worlds. I did have an issue with lumps, some of butter and some of cream cheese, but it was late and I was in a hurry.. didn't read through the reviews enough to find out how to take care of that. No worries though, my client LOVED it! I will be making this one again and again (tonight as a matter of fact, I got another request for it!) but will heed Chubss advice concerning the lumps.

While time consuming, this cake is definitely a show stopper. I am the pastry chef for a small restaurant in my city and brought this in yesterday. I checked to see today how the guests liked it and it was a hit! I did change the way I frosted it though, covered both seperate layers in the ganache and waited for it to harden. I spread the orange cream filling on the bottom layer, and topped it with the second later. Instead of covering the entire cake (sides and all) with the ganache, I made a simple cream cheese frosting and spread that along the sides and piped some decorative icing along the top edge of the cake. It was beautiful! I am rating this cake as four stars though because while I loved the density of it, the layers were just a bit dry. I'm going to try playing with the recipe a bit to see if I can achieve a bit more moistness. All said though, this is DELICIOUS! The orange flavor is not overpowering and the combination of the orange and chocolate is wonderful! Thank you so much for sharing! If anyone has any ideas on how to deal the moistness, please let me know.

Wow. I'd never made chicken and dumplings before, but this was amazing. I didn't have biscuit mix, so I used the substitute recipe, and since my son doesn't like potatoes, I omitted those. (I meant to serve mashed potatoes on the side, but this smelled sooo good cooking that I just wanted to get it to the table!) My normally picky kids absolutely LOVED this, and have asked that I make it often. Thank you so much for sharing. This is definitely comfort food at its best.

Like many of the other reviewers, we always served this on cocktail rye growing up, but we called the Pizza Ryes or Buffalo Chips. (very appetizing!) Nowadays, my kids prefer this mixture as a dip with restaurant style tortilla chips. However you eat it, it's awesome!

Giving this one three stars for now, am planning to try it again, because it's faster than most beer breads and I like the idea of adding honey and oat. My son (age 15) made this one tonight, and I was busy doing other things, so I PRESUME he followed the recipe correctly. We used Guinness (because I can't stand drinking the stuff) and the bread was very dense, and a bit dry. The kids thought it was just ok, but with butter and honey, it's pretty tasty. As I said, will try it again but with a lighter beer, one that I actually enjoy. Probably going to toast up the rest of this loaf to serve with soup or some kind of dip.

These are incredible! I followed the recipe exactly, but I halved it because I only had one cup of canned pumpkin leftover from another recipe. The cookies turned out perfectly. I used the Pampered Chef Large Scoop (it's like a small ice cream scoop or a large melon baller) and flattened it out on the side of the batter bowl so each cookie would be the same size. I baked them at 350 on a stoneware pan, and I know they were in for more than 10 minutes, but I'm terrible about using a timer. I just checked them until they were very slightly browned on top - probably 12-14 minutes. They flattened out a bit but looked like muffin tops and once frosted, I had to defend them from my teenagers until I could get a pic. My half batch made exactly 22 cookies, (exactly 22... the kids were skeptical and didn't steal any cookie dough) The cookies are good sized, about 3" in diameter and 3/4" tall. I am afraid to walk back into the kitchen to see the carnage... there are probably none left. These would be great with a cup of coffee or to take along to a luncheon, if you can keep them safe for that long. Next time, I bake when I'm home alone. ;)

This was so good and so easy! I added sliced fresh strawberries and since I can't get my kids to touch anything that contains bleu cheese, I omitted that, but had gorgonzola crumbles on the side. This salad is delicious, and totally upstaged my main course! I'll be making this often! Thanks for sharing!