This was so good - I could've passed it off easily for a cheesecake I'd have bought in a hoity-toity bakery. It's a keeper!

These were really good - I made them with white chocolate chips. The problem with them is they didn't flatten in the oven, so I had to press them flat w/a spatula half way through cooking. They tasted great, though. I'll try them again next year. I'll add a little extra of the spices, too.

These were a huge disappointment - sorry! I doubled the recipe and when I removed them from the oven they were basically partly-cooked potatoes in milky, greasy butter. I tried to get them then to cook in the microwave since the rest of my dinner was ready, but no matter how long I cooked them, I couldn't get them to cook through and the sauce never thickened. I had high hopes for these, too. I had to throw them out :(

This was a hit at Thanksgiving. I doubled the recipe and recommend if you plan to do this that you serve it in two or more bowls - it looked like a trough in one! But with 15 adults, every bit was eaten or taken as leftovers, so it was a hit. I used only the outside skin (the orange part without the white) of about 1/2 of an orange and it was plenty - so I recommend not using a whole peel, like others have done. I think you could probably experiment with this by adding diced apple and /or pear, too. I will definitely make this again for next year's Thanksgiving - thanks for the great recipe!

I'm sad that these turned out poorly for me. I decided to put them together the night before and bake them on Thanksgiving and that may have been their downfall, so DON'T DO THAT. On Wednesday, when I mixed everything together (I used fresh steamed green beans instead of canned) and put it into the casserole, it was absolutely delicious. But after baking them the next day, it's like everything melted and slid off the beans - they were watery. I also made the mistake of adding too much bacon - seemed like it needed more when I mixed everything but by the time they were baked it was too strong. I'm giving this a 3 star rating because I don't think it's the recipe's fault - could be my make-ahead strategy that was flawed. I may try this one again some day.

These were creamy delicious! I liked that they were not PLAIN OLD MASHED POTATOES. The chives made them unique. Next time I'm going to add some roasted garlic for an extra punch.

This was a last-minute addition to my Thanksgiving this year and will now be part of the tradition. I couldn't believe how good this was and it was SUPER easy to make. Almost no effort at all and I just threw it in with the Turkey during the last hour of baking and didn't have to worry about it. It was a hit this year - my Dad even made a point to comment on it and he's not that "free" with his compliments :). Great recipe - thanks!

As the turkey was cooking this Thanksgiving, I decided to make this gravy so I didn't have to do it after the turkey was done. This made it so much easier. I added a celery stalk (including leaves) and two diced carrots. I used 6 turkey wings and accidentally put all 4 cans of broth in at the beginning. I also added 1/4 cup Burgundy wine because that's what I had on hand - next time I'll up it to 1/2 cups. When the pot was done with the simmering, I added another can PLUS I added the separated drippings from the turkey when it came out of the oven. The consistency was perfect. I still didn't have enough gravy, it was so good. I had 15 adults over for dinner - they all liked the gravy but my sisters said "MORE GRAVY" ... so next time, I'm adding more broth. There was plenty of flavor to support more broth, no problem. Great recipe - thanks!!!

I can't say enough about how good these are. I will never used canned again! I cut the sugar and butter to 3/4 cup each as others recommended and I used 1/2 t of cinnamon and 1/4 t of nutmeg - the flavor was perfect. 15 minutes of boiling was just the right amount of time for my quartered potatoes.

I've made this twice now and will make it again for sure. I may even try it with beef broth and beef. I added SOME extra liquid, but I think doubling it would make it too soupy. Maybe the perfect solution is to double it but save some of the liquid for leftovers because it does lose moisture when reheated. As far as flavor goes, I recommend adding a few tablespoons of cooking sherry (or wine) and some garlic powder (1 teaspoon-ish) to the liquid as it's cooking. It's not necessary to use as much butter as it says, sub in some chicken broth as you mix in the flour to keep it healthier. Once I made this with frozen veggies and the other time with fresh veggies - it was equally as good both ways (boil for 15 minutes either way). Both times, I added a cubed potato. I used whole wheat flour to healthy-it-up a bit, and I used 1/4 cup of non-dairy creamer in substitute of some of the milk, the rest of which I used skim. Then I added some cornstarch to thicken it up (1-2 teaspoons) before I poured it into the pie shell. I did not find it necessary to brush the crust with egg whites. Instead, I used butter flavored cooking spray all over it and it crisped nicely. Use a deeper tin (I bought one of cheap aluminum ones at the grocery store, so I could fit more "stuff" without it overflowing. GREAT recipe.

This was great, I've made it twice already and am craving it again. I wasn't sure how much to use so if you have that same question, here's what worked for me. I cooked a 2 1/2 pound pork loin (tenderloin wasn't as good) cut in half in the slow cooker for 8 hours on low (just pour a beer over it, season it with salt and pepper and throw in some garlic cloves). Then I shredded it using two forks and put it back in the crock pot and added this sauce in the "16 serving" size (1/2 cup of each vinegar). I like it extra spicy, so I added more cayenne pepper and also some habanero hot sauce (1T-ish). Just heat it through for 15 minutes and it's DELICIOUS. Extra-good with fresh sliced onions and cole slaw on them. Made enough for 16 well-stacked sandwiches. I'm making this for the next family get together.

The taste was great but it was too saucy. It was more like a stew. I would definitely use the sauce again, just not in this way. Or maybe cut the sauce in half.

Absolutely love this recipe - you can't taste the beer and everyone's surprised if you tell them it's in there. I've done several variations - one I like the best is to use the full can of frozen lemonade instead of the smaller lime ade and add the juice of a whole lime. just keep the ratios of water and tequila equal w/the size of the frozen juice - use the container to measure (still one beer). So simple! Also, sometimes I put in Cointreau or Grand Marnier in place of some of the tequila - maybe 1/4 cup - it's sweet so keep it minimal. I always serve mine on the rocks. Or you can use another carbonated bev, such as ginger ale or one of those Smirnoff drinks. If you won't drink the whole batch in one sitting, just don't put the beer in to the pitcher; add it to each glass - that way you can save the batch for weeks and drink it as you want. I think it's best if the mix is at room temperature so the ice melts some. One more thing - I recommend using a lighter color beer so you don't make it look funky. Enjoy!

I made these just as instructed but used boneless pork loin instead. They were just under an inch thick and I monitored the temperature so as to not under or overcook. They were delicious and very moist. I will make these again for sure. I served them with Orzo with Parmesan and Basil from this site and roasted asparagus (which is really easy - just sprinkle asparagus w/olive oil, add the garlic from this pork chop recipe, and shallots if you want; then throw it in the oven along w/the pork chops (in its own casserole) and just toss the asparagus around a couple times while roasting). DELICIOUS meal!

This was so easy - and delicious. I added a clove of minced garlic to the butter at the start and then added the orzo. Next time I make it, I'll cut back on the butter and cheese to make it a bit healther - I am certain it will be just as good. I will definitely make this again.

I used the Absolutely Fabulous Dressing others mentioned (from this site) but I used all fresh herbs, left out the mushrooms and tomatoes, and used tri-colored pasta (see photo), red onions, a yellow pepper and a jar of roasted red peppers. It was good but next time I'll use more dressing and add cucumbers - it dried out after sitting a few hours since it all soaked into the pasta. But overall it was very colorful and people really seemed to like it.

I added some seasoned salt and red pepper flakes as I blended. Very easy to make and a great way to clear out my basil plant, which is going crazy this year. I also toasted the pine nuts first (roll around in a very hot pan until lightly browned on some but not all sides) - intensifies the nutty flavor. Delicious!

This is now my new chili recipe! Delicious! I halved the recipe and substituted a bottle of beer for equal part of water and used half kidney beans and half pinto-in-chili sauce beans. I like my chili a bit thicker, so I added more flour disolved in water at the end. I served it with chopped onions, sour cream and warm flour tortillas. This has just the right amount of spice, in my opinion - I like it spicy! I think this recipe without the beans and meat mixed with some cheddar-jack cheese would make a great enchilada sauce... in fact, I might try that and create my own recipe. Thanks, Emily!