I think this is a little too sweet as written but still a great base recipe - very flexible. I made it once as written, and then last night I used 1 c of brown sugar, some chocolate milk (just used a little choc syrup in regular milk - not too much), and combined butterscotch chips with mini chocolate chips. I also sprinkled the top with cinnamon sugar both times. WOW, really good.

I made these exactly as written and they turned out great. My 11-year-old can't get enough...I'm going to have to hide them!

This is a great recipe, basic and easy. I grew up in the south and we had lots of sweet potato pie, and this one is better than I remember!

As written, I think this is a little too sweet. I took another user's suggestion and used 1 1/4 c sugar, 4 eggs, and added some shredded coconut and this made a great coconut custard pie.

Fantastic recipe - very easy to throw together with things I keep in the pantry anyway. My kids LOVE this sauce more than anything I can buy in a bottle! It's also easy to adjust the seasonings and sweetness to taste. Thanks!

These were really good. I used pecan halves instead of chopping them. I did have to bake them on 450 for more like 15 minutes in order to fully cook the bacon. I think next time I will use less bacon or thinner slices, or give the prosciutto a try.

Great basic recipe to share a southern staple. You can spice it up however you want - I add Old Bay to mine. If you want to store them, you can actually just pop them into freezer bags and freeze them for quite some time. Just take them out and bring them up to temperature in a pot of boiling water and voila, ready to eat.

I had some leftover seafood and was looking for a great chowder recipe, and this is it! I added some fresh crushed garlic to the butter, and I used leftover white fish, scallops, and rock shrimp for the seafood. Yukon Gold potatoes were perfect as they don't get mushy - I did cook them a little longer. Perfect!

This is a fantastic recipe. I substitute apple sauce for half the oil and I throw in a handful of chocolate chips instead of nuts. I don't think frosting is necessary. My kids have no clue that they are eating zucchini - score!

Great, versatile dough recipe. I made the rolls as written with half the recipe the first night, and I had to make my son stop eating them. I formed the other half into smaller dough balls and put them in the fridge. I melted some butter in the bottom of a glass pie plate two mornings later then sprinkled that with some brown sugar, chopped pecans, and cinnamon, then put the dough balls on top. I baked them, then flipped the pie dish over onto a plate after taking them out of the oven - voila, sticky buns. My kids were over the moon with those!

I had a 'duh' moment reading this. As in, 'duh, why didn't I think of this before???' Soooo easy and versatile. I like a little olive oil and popcorn salt with mine. My daughter prefers butter. I've tried adding a little sugar for a quasi-kettle corn flavor, or a little garlic powder with the olive oil. Maybe next time an Italian spice blend? The possibilities are endless! Who needs prepackaged microwave popcorn with that stuff that sticks to the roof of your mouth when you can make your own cheaper and better?? Thanks!

Great recipe, easy to throw together with what's usually onhand. I substituted 1/2 cup oatmeal for that much of the flour and added a few tablespoons of wheat germ and flaxseed, and about half a cup of mini chocolate chips. They turned out great!

I made this exactly as written except used maybe 3/4 bag of hashbrowns. I also used a covered casserole dish. Served it with J.P.'s Big Daddy Biscuits and my kids were in heaven. Thanks!

Great recipe, as close as I've found to the ones my grandmother made. You may or may not need all the milk - the idea is to add it until the mixture just comes together. I make mine the 'southern' way as my Granny did - barely knead them in the bowl by just turning the dough over onto itself several times. Then I pinch off balls and gently roll them with my palms and put them in a greased cast iron skillet. After I have them all in there with just small spaces between, I flour the backs of my fingers and use them to gently press down on each biscuit. I brush them with melted butter when they come out. Fantastic!

Hmmm I wrote a review and then posted a photo and the photo posting seems to have deleted the review. Anyway, I made exactly as written except I tinted the frosting and the coconut orange (at my son's request as it was his birthday cake), and I lightly toasted the coconut. REALLY great recipe. The cake layers came out perfectly and I would use those again with various fillings and frostings. I thought the filling was just right but if you like thicker filling, make more! The orange zest was an interesting combination along with the coconut. I would make this again and try different flavor combinations for the filling too. Well done!

Incredibly easy to make. I made the six layer coconut cake from this site earlier today and had the yolks left over from that, so I went looking for a way to use them up. My son requested sugar cookies as well as the cake for his birthday so VOILA! I doubled the recipe and added some grated lime zest. They came out great, and my two kids (the official 'taste testers') gave them two thumbs up!

This was a pretty good pie. When you cook the strawberry mixture, you should bring it to a boil for one minute as with any cornstarch mixture. I found that this was better after it was refrigerated for a while. I used sliced almonds instead of slivered. It set up quite nicely and my kids loved it!

I really like this recipe. It is very easy to throw together with ingredients I already have on-hand, and the results are great. I double this and use a 9x13 pan. When I double it, I also use almost a full cup of cocoa and a tablespoon of instant coffee for a richer chocolate flavor. I add anywhere between 1/2 to a full cup of chopped pecans. These are great as a base for brownie sundaes too!

This is a good basic recipe but I agree that it is a bit bland. I did cut the pepperoni slices into fourths. If I make it again I will add some Italian seasoning and some pepper. The kids love it!

Changes I made: * Used 1/4 cup softened butter and an individual serving cup of unsweetened applesauce instead of the shortening. * Used a whole cup of fresh blueberries and maybe 3/4 cup chopped pecans * Used 1 cup of all purpose flour plus another whole cup of whole wheat flour (so 2 cups of flour total) * Baked for 75 minutes in a glass loaf pan It came out REALLY well. Very hearty and dense and filled with nuts and berries. I don't think it will last long around here!