Deelish! Make as written or don't rate it.

Scrumptious! I was mixing the butter and sugars when I realized I didn't have fresh cranberries, but do not despair, dried cranberries work fine. I also added chocolate chips. Yum. Just a little sweeter than fresh cranberries.

Use this soup at my cafe. I add canned chiles and litle more cumin AND some salt! I serve with a dollop of sour cream, a bit of shredded cheddar and some tortilla strips. Yum

I personally don't like hummus but my customers at the cafe love this. Nice and creamy, they say!

LOVE this soup! Especially with hot italian sausage! I did use dried tortellini rather than fresh and it was awesome!

Great soup made exactly as stated.

Great soup. Made as stated and it turned out great. We make it often.

Great soup! We make it at our cafe often. Don't change a thing. Love it!

Great recipe - made it exactly as stated. It reminds me of Wendy's chili which is what I was looking for. Will make again for sure.

I make these for two cafes. WONDERFUL! I make several different varieties by adding cinnamon chips, chocolate chips, peanut butter, orange extract/craisins, granola, white chocolate chips/almonds, cheddar/dill/garlic. I do increase the sugar for the sweeter versions. Grate the butter before you freeze it - duh. Don't overbake. Brush with melted butter when you take them out of the oven. I serve with soup also. Yum.

Oh, yeah. Yum. Ooey-gooey, crunchy-chewy. It's gotta be healthy with all those oats, right? And, all that protein in the nuts? Well, there, I've justified this wonderful little snack for you so you can make these fabulous bars. As others suggested, I doubled EVERYTHING except the carmel - I will use the whole bag next time though. I used a professional 10"x10" pan and baked the base for 15 minutes and the bars for 18 minutes. They were perfect. I cut them when cooled. I actually made two batches at the same time and made one with pecans/chocolate chips and the other with walnuts/no chocolate chips. You should try this recipe if you need a ooey-gooey-chewy-crispy-crunchy fix. I really wouldn't decrease the butter as others suggested - come on, it holds the oats and nuts together! :)

This is an excellent crust. I've made it three times in two days. I mixed it in a mixing bowl with my Kitchen Aid and the flat beater. I dumped it on a large pizza pan and pressed it as thin as possible. I drizzled with olive oil, topped with cheese and then pepperoni and jalapenos. I baked at 450 degrees until browned and it was really good. The second one was pretty much the same. For the third one, I mixed it up in the Kitchen Aid but let it rise for two hours. I pressed it onto the large pizza pan as thin as possible making a really nice thick edge. I drizzled with olive oil and added chesse and then pepperoni and italian seasoning. I baked at 450 also and it was really, really good. This crust is so easy - keep working with it until you can make it the way you like it. It was extremely easy! Have fun!

Yum! Nice and thick! After pouring into a serving dish, I got to lick the spoon. Really good but could be a dash sweeter. I used frozen berries and the sauce was great for my cheesecake (Chantal's recipe). The sauce did thicken as soon as I poured in the cornstarch - don't think you can just remove from heat at that point - you need to cook it for the 3-4 minutes or the constarch will taste "chalky". It made me wanna bake a pie!

I'll give it five stars even though I made some changes. Great idea double dipping. I added a little sugar to the flour and used a whole egg rather than just the white. The onions were covered completely and were actually much prettier than those pictured but they didn't last long enough to take a picture! Yummmmmy.

People, people, people. Wet chicken, dredge in flour, dip in egg, roll in breading - everything sticks.

I bought a big ol' ham from Sam's and sliced it really thick. While they cooked on the grill, I whipped up this glaze. It was fantastic! I didn't have the orange zest but I did have everything else. I used the juice from canned pineapple rings and put the rings on the grill. It was sooooo good. I think I could eat the stuff on pancakes!

Really, really good. I used 1 Tbls salt which I think was just a little too much. I thought the Rosemary was a little strong too. The garlic was also strong. So, my husband and I slurped up the whole thing! I'm kidding. Well, there was a little left! Actually, I will ease up on the salt and rosemary next time but everything else will remain the same. I did a pork tenderloin which was two pieces, each weighting about one lb. I baked for the first hour covered and removed the foil for the second hour. I had lots of juices in the pan, so I removed the tenderoins to a platter and covered with foil to rest. I reduced the juices and added the wine. I sliced the tenderloins and added them back to the bubbling juices and reduced the heat so it could simmer for about 5 minutes. Yum. Anxious to try again.

I can't stand when someone rates a recipe poorly and didn't use the exact ingredients. Well, I hate to say it but I was out of dijon mustard so I used chipotle mustard and a marinade instead of worchestershire sauce because I was out of it too. I only whisked in 1/2 cup butter rather than 3/4 cup but let me tell you - this chicken is OUTSTANDING. My husband even commented on how tender it was. The breast were, I thought, very thick but 10 minutes per side was just about perfect. I served this with rice and it was just absolutely delicious. Thanks for the recipe - I'll be making this again!

Really, really good. Don't make any changes to ingredients. I did bake mine in a tube pan for exactly one hour and it was perfect. I was even told by a County Fair judge to enter it this summer. Perfect recipe. I also picked the zucchini about 10 minutes before I made it. Fresh is good. :)

I made this cheesecake as directed although I took the advice to lower the temp to 350. It was good - depending on what you are looking for. I thought it was really, really creamy which was good but it lacked a little flavor and I used REAL vanilla. I also did the water bath. I covered the bottom with foil but I'm beginning to think I'd rather have a cracked top than a soggy crust. You don't have to have a hole in your foil to get a soggy crust, it just creates a lot of condensation in there. It was good if you like creamy versus dry.