They are lightly sweetened, and melt in your mouth. I did follow another reviewer's suggestion to grind the walnuts and increase the butter. Added too much butter, but evened it out by adding more flour. Worked perfectly. My end result was 33 balls. I am definitely adding this to my annual Christmas baking list!

I had a feeling this wasn't going to work out because the dough seemed too dry and crumbly. After baking most of the balls cracked or fell apart. The few that weren't I went ahead and dipped them in the coating... Looks nothing like the picture! The only change I made in the recipe was to use candied cherries instead of maraschino because that was what I had on hand. The taste wasn't great either. I am highly disappointed by this recipe, since I will have to throw it out.

Very similar to the "real" thing you can buy at the grocery store. The consistency is perfect for anything you may want to use it and not overly sweet like the commercial stuff. Would definitely make it this again many more times as I may need it.

Not a favourite. Maybe because I used ground pork instead of sausage? I did season it though with Italian seasoning, salt, pepper and extra parsley. Didn't have cheddar so I used mozzarella. It was kind of bland, but I could imagine this may be better with sausage. Just needed something to make in a pinch, and this is what came up in my ingredient search. Won't make again.

The best banana bread I've ever made! I didn't use the nuts since I didn't have any, and substituted chocolate chips instead. Baked it in a rectangular baking dish. Tasted great! Will definitely make this again in the near future.

I accidentally overcooked it and the sauce burnt onto the glass pan I used. It was a little tough but edible. Should have matched it more closely. Anyway, I omitted the plain yogurt, used a regular onion instead of red, used grainy Dijon mustard and used dried parsley instead of fresh. Next time I will skip the salt because the bouillon was salty enough on its own. I found it a little spicy, so I may use less or omit the chili flakes next time. It was good in a pinch, but I've had better tenderloin recipes than this. Most likely won't ake again.

Used this as a base recipe for the ingredients I had on hand. I didn't haven any zucchini so I used butternut squash instead. The Swiss cheese didn't come through at all; perhaps a cheddar would fare better with this vegetable. Challah bread was used in lieu of regular sliced bread. I doubled the recipe as I used a whole chicken, which was about 2-3 lbs. Rubbed it with salt, pepper and garlic powder. The whole thing was tossed into the preheated oven and cooked for about an hour and a half, give or take. Would definitely make this again, and definitely try out the original recipe.

I enjoyed this cake very much, although the coffee flavour did not come through as much as I'd hoped. I did use a frosting recipe that made up for that though, the "Coffee Butter Frosting" from AR. I used instant espresso instead of strong, brewed coffee but it did not make a difference. The cake was light and airy, as well as not overly sweet. Will make this again.

This frosting is light and airy, as well as decadent with the right modifications. For sweetness I used a little over a cup of icing sugar to reach my perfect sweetness. As others have stated, increasing the amount of coffee and cocoa powder is a must. I decided on 3 TBsps. of each. Perfect flavour! This makes a very small batch of frosting though, and I would recommend doubling it if you're planning to frost a layer cake. Pairing this with "Chocolate Mocha Cake I" from this site.

Delicious! I used a large bone-in beef blade roast. I did marinate/soak it in a cup of vinegar as someone suggested, although it may because I didn't use the red wine variety that it didn't tenderize enough. Seasoned it with minced garlic, onion powder, salt and pepper. Next time I will also rub it down with some Worcestershire sauce for added flavour. I used instant espresso powder, about 2 TBsps. to a cup of water. Also added a half cup of water to ensure there was enough liquid in the pan so it wouldn't burn. Cooked it in the oven for about 2 hours. This cut of meat would do best in a slow cooker though, since it wasn't as tender as I'd hoped. The gravy itself had a nice consistency, but I did need to add about 1 tsp. or so of sugar to tone down the bitter aftertaste. This definitely mellowed out the bitterness of the espresso. Served this with some white rice and steamed vegetables. I would make this again, and recommend it to others.

I've never made a good gravy until now. I added a diced onion and used all of my pan drippings, using only a bit of reconstituted chicken soup base (had no turkey stock). Omitted the innards since my turkey didn't have those included. The gravy itself was a deep, rich brown since I had basted my turkey with melted butter and honey. It was so good! Will be using this whenever I need gravy.

This recipe is so simple, and the possibilities are endless! I have yet to stuff it in my turkey, but had to try it now and leave a review. It's delicious! I increased the recipe for 16 servings. I used a loaf of jalapeno-cheddar bread and a little bit of challah bread instead of whole-grain. To the paprika, salt and pepper I added sage, parsley and rosemary. With the onions I also cooked mushrooms, green pepper, red pepper, yellow pepper, leeks and garlic. I only had a cup of broth, so for the remainder I combined chicken soup base and water as necessary. The end flavour is a wonderful seasoned vegetables stuffing, with a "kick" from the jalapenos. YUMMY!

My fiancé requested I make him a carrot cake for Thanksgiving and this was the most interesting recipe I came across on AR. We both loved it, however he wasn't a fan of the pineapple tidbits in the cake. Instead of chopped walnuts I used some coarsely ground almonds. Also added an extra cup of shredded carrot, while also reducing the other add-ins by half. A generous pinch of nutmeg and allspice were both added for that "autumn" flavour. Frosted with "Cream Cheese Frosting II" from AR. Will definitely make again!

The perfect balance of sweet and tart. I've never had a cranberry sauce quite like this before; usually they're a little too tart for me. However, I used only about 3/4 cup of sugar, added orange zest, pureed a lemon alongside the orange and for a more autumn flavour 1/2 a teaspoon of allspice. Omitted the nuts. The end result also has a beautiful burgundy colour. I've prepared this in advance for Thanksgiving (which is tomorrow, here) as a few reviewers mentioned the flavours meld much more after refrigeration.

Best cream cheese frosting recipe ever! This is way better than store-bought, and tastes fresh unlike the latter. I used reduced-fat cream cheese and salted butter, since that's what I had on hand. I did not find the vanilla overpowering at all. I used three cups of icing sugar, but that made it a little too sweet for us. I was able to tone down the sweetness by adding a generous splash of lemon juice. The consistency is perfect. Spreading this over "Sam's Famous Carrot Cake" from this site, once it's done baking.

I used a combination of butternut squash and carrots. I used marble cheddar instead of Parmesan because I didn't have any; it would seem the cheese added more to the salty taste and took away from the delicate flavour of the squash. I added some crushed corn flakes hoping for some "crunch" but once again the cheese just made them mushy. Not a favourite, and I won't be making this again.

This is a great base recipe to work with. I do recommend using day-old rice because it is a little dryer and not sticky, thus being easier to fry. I used garlic, onions, leeks, red pepper, yellow pepper, green pepper, water chestnuts, chipotle sauce, a little chicken stock, pepper, chili flakes and sausage. I didn't use peas or carrots nor the sesame oil, and instead used of vegetable oil used some left oil from some bacon and breakfast sausage I fried earlier today for extra "yum". The final product turned out a little "wetter" than I'm used to, but still very tasty with a kick. Great way to use up leftover rice, plain or flavoured.

I used a boneless beef blade roast. Rubbed it with salt, pepper, Louisiana hot sauce and Worcestershire sauce. I omitted the celery and whole cloves. Added celery seed to the onions and garlic to make up for the lack of celery flavour. Since I didn't have the cloves I simply added the bay leaves to the sauce. Used reduced-sodium cream of mushroom soup. Only simmered the roast in the sauce for one hour to avoid making the meat too tough. Thickened the sauce with a half cup of red wine and two teaspoons of cornstarch. Good taste, but I think if I had used cloves the sauce would have had more depth. With the addition of red wine, I simmered the sauce for about 10 minutes before adding back the sliced roast. Served this with a cabbage dish and some large-cut french fries. Will be making this again, most likely in the slow cooker to achieve a more tender meat.

Excellent base recipe. I don't own a bundt pan so I did two rounds instead and made it into a layer cake. I used almond extract instead of lemon extract. I divided the batter in two separate bowls and flavoured half with instant espresso powder. I spread some raspberry freezer jam between the two cakes. As an icing I melted down some raspberry chocolate fudge cheddar with heavy cream, cooled and then combined with icing sugar until it reached the right consistency. Spread it all other the top and drizzle down the sides. Very yummy with changes, I'm sure its just as great as is. Definite keeper!

The taste was very good. I don't think I cooked down my sauce enough because it wasn't too brown and there were no "kernels" as other reviewers described and which can be seen in photos of the recipe. I used a beef blade roast instead of a pork loin. The meat did get a little tough, but was still edible. I think that next time I will try removing the beef while it is medium-rare and focusing on "curdling" the sauce. Thanks for a good recipe, Ken!