This wasn't bad, I guess I'm just spoiled by the Gingersnap Pumpkin Cream Tart, which is like the gourmet version and this is the "kiddy" version. My huge grocery store was actually sold out of vanilla flavor pudding, so I got cheesecake flavor pudding. I think that gave it a really good flavor, I would definitely use that if I make it again. I also think it would have been better with canned pumpkin (I used my own fresh Pumpkin), and maybe a little more spices.

Every year I search for a new sweet potato dish, and I never seem to be happy with what I make for Thanksgiving. I think the search has finally ended! This was such a refreshing side dish as everything else I make for a holiday meal is on the heavy side. I forgot to dot the top with butter, but have decided it really doesn't need it, so why add it? It was absolutely delicious as is, I doubled the recipe, but I'm still loving the leftovers!

These are really good cookies! My kids aren't crazy about them, but I just think they don't like molasses. I did use shortening instead of margarine, and 1/2 white sugar, 1/2 brown sugar. I didn't melt the shortening, I just creamed it with the sugar, and everything turned out well. I stored them in an airtight container, and they still got hard, but they taste great that way too, like a mild gingersnap!

Thank you so much for posting this recipe. My grandmother sent banket for Christmas every year, and we have missed her even more when we miss the banket! I'm going to make it for Christmas next year, my brothers and sister will be thrilled. One thing, my grandmother's banket was always shaped in a ring, easy enough to do.

Very good cookies! I used mini choc candy baking pieces instead of choc chips. I might increase the oatmeal by 1/4 cup next time & the peanut butter flavor was almost too strong for a chocolate chip cookie, but that's just a personal taste. My kids wouldn't change a thing!

This was delicious! We are pepper lovers, so we didn't think it was too strong, but it would be very good even if you reduced the pepper.

It was too salty, and I just don't think that the rutabaga needs all this extra stuff!

This is a different kind of pumpkin pie, but definitely delicious, I couldn't stay out of it! I used a store bought crust, so I just sprinkled the pecans on top of the crust before filling with the pumpkin. It was almost too much streusel topping, but since the filling isn't sweet, it works.

Okay, I've tried these twice now, and I can't make them work. The first time they "melted" into one large sheet of biscuit while baking, but tasted delicious. The second time I put the dough into greased muffin cups and they baked well, but somehow they didn't taste as good as the first time. I don't know think I'll bother with this again, there's too many other good biscuit recipes!

I love Brussels Sprouts any way they can be made! Made these for Thanksgiving and they were delicious! Didn't have Kosher salt, so I used regular table salt and should have cut back a little, they were a little salty. I think with the larger grain salt they would have been better. But everyone loved them!

I made this and several other pumpkin pie recipes for Thanksgiving, this one was declared the favorite. My original feeling about it was that it was a little too sweet, but I was voted down. I might cut the white sugar by half next time, though. I would also make sure you either have an extra crust or some oven-proof bowls, it was way too much filling for even my 9" deep dish crust. *Used this recipe again this year, and followed it exactly. Either I didn't do it right last year or my tastes have changed, it's delicious! It still makes enough for two pies from each batch, but everyone loved them, so they disappeared VERY quickly!

Very good, love the mushrooms! I will probably make changes next time, probably have to submit them as a separate recipe. I added garlic (1 clove), and it was very good with it.

Absolutely wonderful and easy to make! Just make sure you don't burn the crust, I had to make another one, lucky I had the ingredients. I served it for Thanksgiving dinner and everyone (including the kids) loved it! I'm keeping this recipe!

Make sure you use heavy spoons!!! I used a hodgepodge of plastic spoons, SOME MELTED, some held up well. I would suggest not moving them until set, also. But otherwise, a cute idea, and the kids seem to like them as lollipops, also!

The first time I ever attempted to make fudge, it was great! I used chopped macadamia nuts, and even people who don't normally like fudge loved it! I'm going to make another batch or two for Christmas gifts. Very easy to make, great recipe I'll definitely keep!