These are heavenly, and so easy. I usually bake every weekend for deserts for full week, but this week I was just tired. 5 minutes in the kitchen and these were DONE. I did increase the peanut butter by about a 1/4 to 1/3 cup, and increased the Corn Flakes to 5 cups. I just sprinkled the chocolate chips on top and let them set.

I'm sure it is just my personal taste, because my husband loved it, but I just don't like this. It is very heavy and has a very strong flavor. It did rise nicely, and I too baked it in the oven. I needed to add an extra 12 cup of flour to make a bread dough. Not sure why, but oh well.

Very good and pretty too! I was surprised at how easy this was. I always thought something this pretty had to be difficult, but this wasn't. Beware, though. This is a time consumer. I misread the recipe and didn't notice that there were 3 rising times. We didn't get to bed until about an hour after we usually do. Oh well. It was very tasty

My husband says these are the best bagels he has ever had. I couldn't believe how easy they are to make. It is almost fool-proof. The second time I made them, I added some dried basil and snipped sundried tomatoes. Savory and wonderful. They made fantastic sandwiches!

Yummo!!! My 1.5 pound tenderloin lasted just barely over 1 meal. My husband loved this recipe. I used the few leftovers to fill enchiladas a couple days later and they were fantastic, too!

I was very leery of this recipe, but decided to give it a try anyway. I chose this for dinner last night, cutting the recipe in half as there are only two of us in my home. I figured I'd have plenty left for lunch for a couple of days. NOPE. My husband ate 3 full burritos, he just kept going back for more. I managed to salvage enough to make lunch for the two of us today. I do think there is plenty of filling that I could have made 8 burritos instead of just 6 the the halved recipe called for. The filling literally spilled out. I think I'll try black beans next time. I did it with pinto beans this time, but there is always room for improvement. We try to do a couple of basically vegetarian meals each week, and this is one I will repeat.

I used my mixer to make the dough and baked in the oven, eliminating a bread maker all together. The bread came out light and wonderful. This is my favorite bread recipe so far, but I do try a new one almost every week. I did warm the buttermilk to proof the yeast, and that seemed to eliminate the yeast rising problem mentioned by another reviewer.

These are yummy and gooey and oh-so good! I have searched for a blondie recipe that is chewey instead of cakey and this is the best I have found. I do not use the chocolate chips, as they are fantastic just on their own.

I made them on a Friday after work, thinking I'd get a jump on my weekend baking so hubby could have desert in his lunch the next week. BIG mistake. By Sunday eevening they were GONE! Ended up having to bake again anyway. LOL I made these in a 9x13 pan, as was suggested by a previous reviewer, and just poured the frosting over the whole thing. These are very cakey in texture and my icing never set up hard like some commented. These are wonderful! Only change I made was to cut the shortening in half and compensate with additional pumpkin. Cut the fat and bosted the flavor of the pumpkin. I highly recommend this recipe.