This was excellent, my first time making a jelly roll type confection and it came out beautifully! I would recommend cutting down on the powdered sugar a little in the filling...it seemed "off" or a little too sweet or something. I added just a couple more spices to the pumpkin roll to bring out more flavor, including fresh grated nutmeg. yum!

Since I was short on time, I did not make the pie crust, I used store bought. As per other reviewers, I softened up the carrots and potatoes some so they would not come out too crunchy, and they ended up with just enough tooth to them. I did not have mushrooms, so I added corn to make up for it, and I used red potatoes instead of russets. I also added garlic powder and poultry seasoning, and I really enjoyed the additional flavor it gave! Overall, a good recipe I can use for a base! Very creamy, very hearty, very stick-to-your-ribs!

These were really really tasty without being wayyy too sweet...perfect for a sweet tooth. Since I saw this bar was hard to keep together, I made 1.5 times the crumb recipe, and used the half recipe for the crumb topping, using all of the original amount for the bottom of the pan. I also melted a little extra caramel to cover to the sides. It also helped to spray the sides of the pan with cooking spray to keep the caramel from sticking afterwards. Also, you can score the bars while still warm, but wait to cut them until they have cooled completely, to avoid a gooey mess. I ran a knife under hot water and cleaned off any gunk after each cut, and that seemed to help out a LOT. Great recipe! I'll be making this again!

This dish is what made my boyfriend REALLY love me when we first started dating... it's one of his favorite things for me to make, and it's so simple! For added flavor, I always sprinkle the chicken with Poultry Seasoning before covering it with the soup mixture, and I add a little bit of garlic powder, paprika and a dash of chili powder to the soup mixture to give it more "oomph". I almost always add shredded cheese to the top before popping it in the oven to give it some nice gooey, cheesiness. Tastes great with roasted red potatoes!!

I liked this soup a lot, and it didn't leave me feeling hungry. I split this recipe and made it for six servings instead of 15. I only used half a head of cabbage and added extra veggies, including chopped tomatoes, a can of garbanzo beans for protein, extra carrots and peppers and the whole can of green beans. I used half water/ half chicken broth for the liquid to add flavor. I also seasoned with plenty of cracked pepper and garlic powder and it added a nice taste to the broth as well. I didn't have any onion soup mix, so I added a beef boullion cube and minced dried onions as a replacement. In a couple of servings I've heated through with a polish sausage added in, and it makes a very nice addition to the soup. I will make this again!

This was reeeeally good meatloaf. Moist and flavorful. I left out the ginger for preference and added a few shots of worchestershire. Made more of the glaze too and put on top and the very end of baking.

This was ok, nothing that made me skirt fly up. Next time I think I will subsitute crackers over bread crumbs....the texture was too....fluffy? and the flavor was a little bland.

I did not make this, but I did eat it. A little dry, but for the most part very tasty. Left overs were good too. Would have gone well in chicken salad or on a sandwich with mayo!

Tasty tasty tasty! I could have used a little more "juice" to this though.

I guess I have to rate these based on doggy response....and all pups I offered these to for Christmas gobbled them down! The were easy to make too!

Took me forever to get my dough to rise (i'm not very good with yeast yet) and they didn't come out as soft as I'd have liked them too, but these things are the fault of the baker. To the filling I added dried chopped apricots...excellent addition.

Very good, moist crumb, love the spice combination. I made this in two smaller loaf pans, and I've made these as muffins too, altering baking time. Both have come out great.

These were excellent and they present beautifully! I used a variation on dipping chocolate and cakes/frostings, and they all turned out delicious. They do seem more similar to truffles than cake after all is said and done, but good nonetheless. I received numerous compliments on these.

Disgustingly good, and room for artistic license! Very moist cake and the left overs keep nicely. Of course it's just a matter of someone keeping their gag reflex down long enough to cut into it....

This was good, but not great, and the presentation needs a little help. The dish came out runny, but I think that's because I used frozen berries, which is what I had on hand. I definitely suggest sticking to fresh if possible. I may play with this recipe.

These always turn out great for me and the people I give them to never go without complimenting them. I always tend to be generous with the spices...this recipe is very forgiving.

I could eat these until I got sick. They were a big hit with my family at Christmas too!! Be sure to chill the mixture before you roll it into balls, and only take out half the mixture at a time. It's also good to chill/freeze these for a while before you try to dip them. Makes the process much easier.

Could use just a *little* more flavor, but overall these turned out really good.

I don't think I did this quite right...the pecans on top nearly burned and once it cooled a little the honey turned into a goopy mess. I think next time I may bake the brie with the rind off, too. Still tasty though. There's deifnitely room for me to try again. I love honey brie spread, so I may play with this recipe.

These little guys were adorable and made a smash at my family Christmas. For ease of getting the cream cheese into the olives, I warmed the cream cheese until soft, then transferred it to a baggie and piped it in. It made the stuffing process faster and much cleaner. Everyone thought these were adorable, and they tasted good too!