Just excellent- especially in a pinch! I wouldn't increase the sugar next time, like the others did.. too sweet for me. Recipe "as is" is fabulous!

Awesome! I agree with the others- it is time consuming (took me about 3.5 hours) but worth the wonderful results in the end. I followed the recipe almost exactly.. I used only 1/2 cup of pecans but that's simply a personal preference. As for the cutting the rolls, I followed the advice of others and used the string/dental floss. It took about 25 minutes to bake and my only wish is that I used a pan bigger than 9x13. Will make again and again!

The perfect gingersnap-- look no further! I added just a bit of nutmeg and followed the directions otherwise. Cookies came out crisp and perfectly done.

Overall, I enjoyed the cake very much. I only gave it four stars however, because despite triping the amount of coffee and adding coffee liqueur, there was virtually no coffee flavor at all. I was disappointed by this, but otherwise, loved the cake. I used a Bailey's Irish Cream Icing.

Nice and easy recipe with great results. I also skipped the salt, and added two diced cloves of garlic. The water really helps the burgers stay moist. Served with fresh veggies and a cannelinni bean salad. Perfect!

I had high hopes with the recipe. I did make a few substitutions based on reviews (no cream- skim milk/sour cream combo instead) and I also used a garlic press for the garlic vs. slicing it. It smelled great and the flavors were nice but my big issue was how long it took to cook- over 90 minutes (and we had sliced the potatoes really thin) with some crunchiness still. If I had had to bring this to a party, or had used it as part of a holiday meal, for example, I would have been in huge trouble. So while I thought it was fairly good, there's room for improvement.

Just loved this- and will make it many many more times! Great way to use up leftover watermelon. I found Anaheim peppers (spicy!) but think jalapeno peppers could do well too. I pulled some fresh cilantro (about 1/2 TBS) from my garden and threw in about 2 TBS of lime juice. It was devoured quite quickly!

Nice, easy dessert- I also cut the cornstarch in half, as well as the sugar to 1/2 cup (down from 3/4 cup). I still used 1 cup of boiling water and it worked just fine, although it only needed 50 minutes to cook. I would also suggest adding a little vanilla.

I just love this recipe and it continues to be a hit with the family. I normally use Italian sausage (sometimes spicy to give it a kick) and 100% recommend a second can of black beans. I use Goya Cilantro in a jar (very convenient) and also selected stew tomatoes with a little bite to it (for example, one with garlic and onions).

Love this one and will make time and time again. The important thing is to really make sure you use only 9 oz of brownie mix. I skipped out on the caramel/evap milk and used a can of Dulce de Leche (or you can use Lecheria). It's an old trick I picked up here years ago and highly suggest it. I also swirled the top with some German bakers chocolate that I just happened to have. Delicious!

Disappointing- followed recipe and made a few slight changes based on the reviews- sofrito, used crushed tomatoes with garlic/onions.. still tasteless. Very tender though. Wouldn't make again- sorry!

Look no further than this recipe- just perfect. I have spent years avoiding home made pie crust and after a disasterous run in with a store bought crust, I decided to go for it. Parred down the recipe to (2) pie crusts and followed the recipe to a T. It was perfect with my peach/blackberry pie and I received many compliments!

Just wonderful, and very easy to make. I used fresh peaches and blackberries, and did include the butter. I drained the fruit for approximately 20 minutes and added 1 tsp of corn starch based on other reviews. The pie came out perfect- a little juicy, but received rave reviews.

First the positives- the icing did taste good and was a nice compliment to the yellow cake I made. I did, however, give it a low rating for several reasons. First, the name is deceiving- it does have a hint of chocolate taste to it, but it's far closer to caramel. Additionally, the recipe needs to be instantly doubled to actually cover a cake (round or sheet). Finally, it is wildy difficult to ice a cake with- you have to have it nearly harden before you can even work with it. The consistency was close to that of a soup when I finished making it. Safe to say this is best used on brownies- skip it for a cake.

A recipe I hope to make again and again! Quite easy and I normally have all of these ingredients at the house, which is even better. I did use 1/2 cup shortening and 1/2 cup butter. Cake was delicious and moist- I received many compliments. Works well with a chocolate icing too.

Wonderful recipe- quite easy to make. I doubled the batch, and thank goodness for that. It was a big hit with my friends. I took out the chopped almonds (I'm not a fan) but left the extract. I would also highly recommend trying out those easy to use microwavable dipping chocolates instead of the white chocolate/shortening recipe. You can find it in the bakers section of any grocery store. All you have to do is microwave the chocolate and it will harden once you refrigerate the biscotti.

Phenomenal! Turned out perfectly. I made just one small change and cut the amount of batter I took out in half- swirling came out great. Perfect for the holidays- received many raves. Would recommend serving with a caramel sauce.

One of my favorites! Makes quite a bit so be ready to freeze your leftovers! Extremely hearty and tastes great! I used canned corn (draining it first!) and replaced the orzo with a cup and a half of whole wheat rottini. This recipe can be altered to your tastes very easily.

A great tasting crisp cookie, but I have to agree with some of the others-- the dough is far too "liquidy." I had to add an entire extra cup of flour to it. They do spread so be sure to put extra space between the cookies. Also, makes more like 3 dozen, rather than 4 so you may want to consider doubling the recipe. I also cooked them for only 9 minutes.

I've made many cheesecakes, but this certainly cracks the top three! The recipe is relatively easy and a cinch to alter to make it your own. I used the Nestle chocolate/caramel swirl chips and as always, substituted a can of Dulce de Leche (La Lechera) for the caramels. Using La Lechera gives you the same results but in a fraction of the time. The cheesecake was rich and creamy-- a big hit!