I didn't love the combination of cheddar cheese with the stuffing mix on top. Those two flavors just don't go together, in my opinion.

I tasted more bbq sauce than cranberry, and I was hoping more cranberry flavor would stand out. They were still good, but very sweet.

I added bacon, mushrooms and red peppers. Very simple and very good!

Absolutely delicious! Perfect for cakes, too. I had to double it to frost a double-layer 9" cake.

Awesome cake! I used 3/4 cup oil, 3/4 cup brown sugar, 3/4 cup white sugar and 5 cups apples. Baked at 350 for 60 minutes in a bundt pan that I had sprayed with Pam and dusted with white sugar (great suggestion from other reviewers!). Dusted the top with powdered sugar and then sprinkled it with cinnamon sugar. Totally moist, light and delicious! I would definitely recommend decreasing the oil and increasing the apples.

This cake/frosting is WONDERFUL! Tip for the frosting: don't get discouraged if your frosting doesn't thicken right away. BE PATIENT! I doubled the frosting recipe and it took 20-25 minutes for it to thicken. I also toasted the pecans and coconut-- it came out perfect!

Absolutely delicious! Such a great change from the potato salad I usually make. The only thing I did differently was to cut the sugar in half and sprinkled it over the cooked potatoes with a little vinegar as well. They balance each other out and give it a great flavor!

Excellent chocolate cake. Very easy to make and tasted great. I frosted it with a chocolate cream cheese frosting for my daughter's 2nd birthday and got rave reviews. Will definitely make again.

Very moist and yummy cake! Only used 1 cup of oil-- that was plenty. Substituted chocolate chips for the nuts. Baked in a bundt pan at 350 degrees for 50-55 minutes and dusted with confectioners sugar. Superb!!

This recipe in itself deserves 4 stars, however, when tweaked a bit, the results are 10 stars! I used 4 cups of strawberries (roughly a pound and a half) and 4 cups of rhubarb (5 long stalks), 5 Tbsp flour and 3/4 cup of sugar. I probably could have used even less sugar. Bottom line is, if your strawberries are fresh and ripe, you really don't need that much sugar. I will likely try 1/2 cup next time. Then I poured the fruit mixture into a 10 x 15 1/2 bar pan. I did not adjust the topping-- I made as the recipe called for and there was more than enough to cover the top. I baked for the same amount of time and at the same temp and it came out perfect! (just be sure to put aluminum foil down in your oven because the juices run over the side of the bar pan!) This recipe will easily serve 12 and is absolutely the perfect combination of sweetness, tartness and crunchiness. Great summer recipe!

I, also, decreased the cereal to 2 cups and increased the chocolate chips. I used cool whip instead of whipped cream because I was concerned that the whipped cream would get runny. I also chopped and toasted some fresh peanuts to sprinkle on top. Overall very good.

I used a traditional graham cracker crust for these and they came out yummy. They were more time consuming than I would have liked but definitely tasted great.

Very very excellent! My husband is Finnish-American and begged me to make this bread for his parents and I was kind of nervous. They said it tasted the same as the ones they buy at the Finnish bakery! It was very easy to make. Per my husband's request, I added about a cup of raisins to the batter (I would definitely recommend this, and sprinkled slivered almonds on the top of the egg wash/sugar (before baking) on two of them. On the third I made a glaze of confectioner's sugar, milk and vanilla extract (which I, personally, liked better). I also baked the three loaves in a convection oven at 375 for about 30 minutes and just kept checking them... I think 400 would have been too high. One more thing, i baked them on my pampered chef stones which are known for not allowing things to burn so the bottoms stayed nice and soft. This bread, though it takes a long time to make, is relatively easy and tastes as wonderful as it looks! According to my in-laws, it freezes well too (I didn't have any left because they took the remaining two loaves home!) Thanks for the great recipe!

I tweaked this recipe a bit and the result was good but not "wow" good... I wanted to make it a bit more vegetarian-style so I added some chopped fresh brocolli and finely grated carrots. I can't imagine that those two ingredients would make it taste bad... and it didn't taste bad, just a little dry... I don't know... I still think it needs a bit of tweaking to be perfect but overall it was still very good and a great idea to get rid of those zucchini that grow too big to eat regularly. Addendum: I realized why this recipe was dry and a little bland... I forgot to put the butter over it! I think that would have made all the difference and made these really "wow" good.

Very, very yummy. I left out the salt because I couldn't find any in my house, but I think this recipe needed it. It was missing "something" and I think it was the salt. Even without it, though, these came out great-- Big, thick, chewy. I used semisweet chocolate "chunks" instead of chips and it really added to the heartiness of the cookies. Thanks for the great recipe!

This is surprisingly yummy even though it has ?!crackers!? in the recipe. When I made it, I used a more buttery cracker like the tollhouse ones and it came out superb. One mistake I made the first time I made this-- I didn't mix the butter and brown sugar enough and ended up with a buttery/sugary mess that was more separated-- the sugar stayed in the middle and the butter ran along the outer edges of the pan-- still tasted good but wasn't as presentable-- so make sure you mix it until the sugar has completely dissolved. Also... i brought this to a Christmas party and did it in thirds... One third had peanuts on top, one third had walnuts and one third had mini M&Ms... All three combinations were wonderful! ENJOY!

Simply wonderful! All the other recipes for cream cheese frosting use way too much confectioners sugar and lose that yummy cream cheese flavor. This one was just perfect!!

After modifying this recipe in the following ways, this was BY FAR, one of the most awesome homemade frostings I have ever made or tasted! AMAZING on chocolate cake (or cupcakes, as I made). The recipe I used was as follows: 1 cup creamy NON-GENERIC peanut butter (the peanut butter taste will only be as good as the type of peanut butter you use-- I used Jiff and it was awesome), 1 stick BUTTER (not margarine), 2 cups confectioners sugar (NOT 4!) and 2-3 Tbsp cream OR milk. I creamed the first two ingredients together, added the sugar and then added the cream at the end and just whipped away in my electric mixer. For those of you who hated this recipe and said it was too greasy and not spreadable, you probably either used crappy peanut butter or used margarine which is more oily than butter OR you didn't mix the butter (at room temp) and peanut butter (also at room temp) enough before adding the sugar... use the recipe I just wrote above, and you simply can't go wrong... it was absolutely TO DIE FOR on my chocolate cupcakes and everyone at work LOVED them! Thanks for the recipe!

FINALLY a peanut butter cookie recipe that I'll eat and ENJOY!! Peanut butter is probably my favorite food but until today, I never much liked PB cookies because of their dry, crunchy texture that left you gasping for milk. This recipe was PERFECT and SOOOO easy!! I felt like a snack today so I halved the recipe-- used 1/2 cup sugar and PB and used only the egg WHITE from an egg (cut out some extra fat and cholesterol). I rolled the dough into balls and then smooshed them with a fork in the classic criss-cross pattern, baked them for 11 minutes at 350 and let them cool on the sheet for like 3-5 minutes (more like three because I couldn't wait to try them). The half batch made 9 decent-sized cookies-- perfect for two people. I'll only use this recipe from now on... it was moist, peanutbuttery and QUICK! THANK YOU!!

This cheesecake was really good but when making it again I will make a few changes: First of all... you DO NOT have to bake the brownie ahead of time. I was skeptical but SO glad that I didn't bake it first because it would have come out way too overdone. I used a regular box brownie mix and poured half into the springform pan then I layered all my other ingredients right over the uncooked brownie-- it came out perfect! I also took the advice of some other reviewers and added 1/3 cup peanut butter to half the cheesecake batter and then layered it-- i would definitely do that again. What I didn't like was the peanut butter and chocolate chip layer above the brownie. To me-- cheesecake is supposed to be rich and creamy and I didn't enjoy having to bite through hard chips. What I might do next time is melt the chips first and then swirl them together, OR layer reese's peanut butter cups on top of the brownie... Another thing I did differently was melt some creamy peanut butter to drizzle over the top vs. using the chips... The peanut butter melted so much easier and tasted/looked great on top with the melted chocolate chips and was very easy to drizzle. Overall the cheesecake had a great taste and was very attractive... just like I said-- the hard/crunchy chips on the bottom just threw me off a little as far as the texture-- try it with layering reese's peanut butter cups and let me know how it comes out!