These were great! I didn't find them too sweet like other reviewers said but I love the SUGARY stuff so go figure. I loved the fact that it was a 9 x 13 size pan and still really chewie, fluffy and full of chocolatey goodness! Thanks!

I LOVE THIS STUFF! So easy to make, tastes great, easy to work with. My only change was using shortening instead of butter and no vanilla (I didn't think it was missed at all). I will definately be using this recipe on all my fondant cakes. Thanks!

Although I make this at least every other week(BTW, my husband normally hates chicken but he loves this recipe) I don't bake it. I make the sauce, marinate the chicken in it for about 20 min. or so in the fridge while the grill warms up and then grill it. I don't baste the chicken on the grill. I disguard the sauce once I've put all the chicken on the grill. I agree with everyone about doubling up on the sauce. I also serve the chicken cut up over a bowl of white rice. DELISH!!!!

I'm not sure about the BEST but they are tasty. I sandwiched mine with Marshmallow Fondant.

Yeah, I liked the flavor but it was really sticky. Almost like a muffin but not quite. I don't think I'll be making this again. Thanks anyway!

WOW! I've NEVER had fresh pumpkin pie and I LOVED IT! It's so light and creamy. Not dense like the canned stuff. I love the fact that I can taste pumpkin! I did use my own seasoning because I'm not a pumpkin pie spice fan. I just did 2 tsp. of cinnamon and 2 tsp. of nutmeg. It was delish!

I'm kind of torn with this one. My mom liked it but she likes anything with pumpkin. I liked the flavors but not the texture. It was almost too "muffin top" for me. Great flavor though!

This was actually really good and I don't even like beans. I made this originally for my husband and he really liked it so I just had to try it and was pleasantly surprised at the fact that I liked it! It was a lot though. I put half in a freezer bag to use with another meal later. Thanks for the easy meal!

This was a good sugar cookie icing to work with. I tried one before it dried (I'm super impatient) and it tasted weird but once it dried, the flavor was ok. I don't like almond extract so I used vanilla so that could be why. I'm going to try peppermint or lemon next time. Thanks!

I took the advice of others and cut the sugar back to 1/2 cup and am glad I did. It was perfect! I forgot to add the vanilla extract but it was good without it. I'm going to try it with peppermint extract next time. Thanks!

I made this for dinner tonight & it was great. I put 2 crushed garlic cloves in the pasta water while it cooked and the pasta absorbed that great garlic flavor (I made sure I took those garlic cloves out before tossing the pasta with the garlic butter sauce). I didn't have any parsley and used a little more cheese than called for. I also just tossed in pre-cooked colossal sized shrimp at the same time that I started to toss the pasta and garlic butter sauce. I'll be making this again. What a great, quick, and easy meal that tastes like you got it from a restaurant! Thanks Stacey!

I'm giving this 4 stars because it definitely needed more than 1TB. of sugar in my opinion but of course I'm a "cool whip" gal. I used about 4TB. and I had clear vanilla on hand so I used 1 1/2 tsp. of that. I didn't chill the beaters or bowl basically because I forgot but it still worked. I'll use this recipe from now on instead of buying whipped topping from the store.

Not a huge fan of this. I thought I would be but it just wasn't moist enough for me. I usually use Cherrybrook Kitchen's Chocolate Cake Mix and I love that it's moist and very chocolaty but this recipe just didn't deliver that same rich, chocolate goodness like I'd hoped. It could have been just me though. I'll try this recipe again in the future and repost.

I've tried a few other buttercream recipes and this one was by far the best. I made this for my daughters 4th of July ice cream cake and it was delicious! The only adjustment I made was used 1/2 cup of butter and 1 1/2 cups of shortening. My hubby even liked it and he doesn't even really like anything sweet. He told me not to change a thing about it. It's such a great & easy recipe that I'll never buy store bought frosting again. Thanks Rick!

I found this recipe about 6 months ago (at Christmas time) and have made it 10 times since. This is such a great recipe. I usually only make a 5 to 6 lb. roast so I only use 5 garlic cloves crushed through a garlic press. I also use 2 tablespoons of pepper and 1 1/2 tablespoons of salt (my hubby loves pepper) and omit the thyme. When I take the prime rib out of the fridge, I try to bring it to room temp. or at least long enough to take the chill off since it can take a long time to cook if the meat is cold. I start cooking at 475 for about 12 to 15 min. then drop the temp to 225 for about 3 or 4 hours or until the probe reads between 147 to 149 (We like ours medium well). You just can't beat the slow roasting method. Thanks for the recipe Mike!

Ok, so I gave this 3 stars not because it tastes bad or anything but because it seriously tastes like top ramen which I'm not a huge fan of. I thought it was just me but then my hubby commented on the taste similarities. I probably won't make this again.

My mom is a huge fan of pumpkin anything. So when I found this recipe, I decided to make it for her for mother's day and shipped it to her. It took about 3 days to get to her and she said when she received it, it was STILL moist and delicious! My hubby and I kept a loaf for us as well and he even liked it and he doesn't even like pumpkin! The cooking time was way longer than listed but other than that, it was perfect! This ones a keeper!

After slow cooking for 8 hours on low heat, I shredded the pork and used salt & pepper to taste. I then stirred in the sauce and baked for about 20 min. My hubby ate it right up! Great recipe!

I love shortbread and thumbprint cookies so when I found this recipe, I was so excited to try them. Needless to say, I LOVE these cookies and will be making them again and again. I usually never alter recipes but I'm not a huge fan of almond extract so I change it to 1 tsp of vanilla extract. I also used lemon curd and topped some with just powdered sugar and some with the glaze.YUMMY!