This is a bit different than what I make. I use 19 sandwiches (Cut one ice cream sandwich in half. Place one whole and one half sandwich along short side of ungreased 9x13 inch pan. Arrange 8 sandwiches in opposite direction of pan.) I use approximately 1 cup each of hot fudge and caramel toppings plus pecans (for a pecan mudslide dessert, if desired). Another variation is to leave out the pecans and caramel; instead use 1-2 cans More Fruit Cherry Pie Filling to make it a Black Forrest dessert.

This was good overall. I made it as-is. I think it would be good to add half the bread and then a sprinkle of cinnamon and then the remainder of the bread, or use raisin bread. The top was a little sweet with the sugar. Did not care for it left-over at all so that was a negative to it. I think it would be good with some added flavors- fruit, cream cheese, the raisin bread- but it's a good simple base recipe.

This was my first attempt at a fruit pie with a roll-out dough. I tried this because of the simplicity of it and it worked out wonderfully. I did start with 1/2 cup of sugar and used 3/4 cup as opposed to the 1 cup in the recipe. Adjust according to taste and the sweetness of the berries. It didn't take the 10 minutes to get thick either- I may have left it on for about 5 minutes and it worked out perfectly. This is definitely a keeper and have requests for the recipe already! Thanks for sharing.

This was really good for a cream cheese frosting which is not usually my favorite. I used 3 cups of confectioner's sugar, not too sweet but not an over amount of cream cheese flavor which I don't always care for.

I actually found this recipe after I had made it, but it is exactly what I did. It was incredible! I did use Pace Salsa-Chunky that was medium heat (when it's cooked it doesn't have as much heat to it). I did have sour cream with it and it was a nice addition. It is a great recipe when you are in the mood for a bit of Mexican food but a little healthiness as well.

I have yet to use on anything other than pancakes, but it is absolutely delicious. The sugar amount may have to be adjusted depending on the sweetness of the blueberries and also for preference. Every one who has tried this loves it.

Okay, I like my sweets but this was just average at best. I was worried because the batter was 'gooey' almost and then in the pan it was a pretty thin layer (I used an 8x8 and the original was to be 9x9). I baked it 25 minutes and the outside was done but the center was just barely set enough to take out. It looked great, but taste-wise it was just not what I was expecting; the only good thing about it was the chocolate chips- the 'brownie' itself was more like a 2 star. It was chewy (in a caramel way) which I didn't enjoy either. I was really disappointed since I read so many rave reviews but unfortunately I have to agree with the 3-star and under reviewers, and I rarely give a bad review. Sorry. ***Sidenote: I made with half brown sugar and half granulated sugar and I thought it was much better. Because of that it was a combination of this original recipe and a chocolate chip bar cookie. (a 4 star with the change). It is obvious using all brown sugar is why I did not care for it before.

I don't make banana bread often and I have never made banana muffins, but I thought I would try this. I really, really enjoyed this- I liked that it was had the right amount of sweetness. I did end up having 11 muffins and could have made 12- instead they are jumbo size. I did add a few fresh blueberries I had to half of them and that was a great addition as well. I never would have imagined liking banana bread or muffins as much as I do thanks to this recipe. I may have to make often.

This was a great recipe. I did have to modify it simply because I didn't have the 'exacts' on hand, even though I usually don't the first time I try a new recipe. I had left-over (original flavored) rotisserie chicken so I used that as well as Zesty Italian dressing and ziti pasta with the tomato. With the left-over chicken being used, it didn't take very long at all to make this recipe and have it plated which is a great aspect of the recipe (Quick, easy, fast, delicious). I did sprinkle some shredded Italian five-cheese on top the plated servings (I love cheese). This will definitely be something I will make again in the future- perhaps an every or every other week recipe and use variations of vegetables primarily, but also dressings or pasta shapes.

Elegant-delicious-quick-easy. Absolutely wonderful recipe. I was looking for something using brownies, but something a bit different. This was perfect. I did make my own homemade brownies instead of the boxed (which would have been just as good). The pudding mix I used was a small box of sugar free chocolate fudge (maybe it cut down on the overall sweetness because I didn't find this overly sweet as some reviews suggested). I was really surprised how the pudding mixture turned out with texture and taste. This is great for the chocolate-fanatic. Worked out fantastically. For sure this will be made again and again for various events and get-togethers. Although I think the original recipe is great as-is, I may take some of the suggestions on this site and change it up a bit- I especially like the caramel addition idea or cherry for a black forrest dessert. I did use just a large glass bowl since I didn't have a trifle bowl. Had a bit left over but not bad. I think as well as I enjoyed this recipe, I may have to buy a trifle dish to use for future makings of this dessert. I highly recommend this recipe.

I have made this recipe twice now. First time as-is (except with 4 chops since there are 3 of us) and the second time I didn't have green peppers so I substituted an 8-ounce package of mushrooms, sliced. We enjoyed it both ways; one person isn't a green pepper fan so he liked with mushrooms better. I can't say the recipe is 'the best' but it is certainly good and really easy to prepare. With extra 'sauce' with just the three of us, I always make rice to go with this meal and serve the sauce over that. Serve with a side salad or green beans and you have a wonderful meal. I will definitely prepare this again in the future.

This recipe was every bit as good as I expected it to be. I have never used packaged refrigerated pizza crust before, but it worked out wonderfully in this recipe. I did as another reviewer suggested and cooked the crust about 5 minutes to give it more crispness. It probably could have used another 2-3 minutes in addition (depends how crisp you like it). I couldn't find pizza blend cheese- used 1 cup mozzarella and 1 cup mild cheddar and it was perfect (I don't care for all cheddar on breakfast casseroles/pizzas). I did cook the sausage and mushrooms separately the night before to save time in the morning. I just reheated them in the microwave to warm it before adding it to the pizza. Four eggs really isn't a lot, so you could probably use six as someone else suggested and it would still turn out well. I baked for 15 minutes and it was perfect. This will be a recipe that will remain in my recipe collection. I was quite pleased with the flavor. You could easily adapt this recipe to ingredients of your liking or what you have on-hand.

The only negative about this recipe is it took 1 hour 15 minutes to cook (5 minutes in microwave at the end). We made as directed and had a lot of extra "filling", so just poured that around the chicken. It tasted wonderful & this will certainly be made many more times in the future. Next time, however, I will not do the roll-up stuffed chicken. I will either cut the chicken in bite size pieces and cook it in the tomato mixture or leave as whole chicken breast and pour the mixture over top. I may add the garlic as reviewers have suggest, as well. Although it took longer than expected to bake, it was well worth the wait. I served with thin slices of toasted Asiago Garlic Bread with a vegetable of baked potato and raw baby carrots (salad would have been a great addition, as well).

This was a wonderful, flavorful recipe. The chicken remained tender and it had a great blend of flavors. I will definitely make this again. There are only 3 of us, so we used 3 chicken breasts but left the tomato mixture the same. We had extra tomato mixture at the end, which was fine, since we served with some rice and had enough to cover that. A thought about this recipe was: cut the chicken into bite-sized pieces and add a drained can of corn and black beans and make it into a soup/stew.

These are just absolutely fabulous. I also make them with regular graham crackers and use chocolate-flavored whipped topping. Either way, they are so incredibly easy and tastes great. Perfect for busy folks, or just for a healthier snack/dessert.

I made this for the holiday and really enjoyed it. It is a very simple, yet more elegant fudge with the center layer. If you are a fan of mint fudge, I highly suggest this one. It is not as thick as some layered fudges; this is your typical fudge thickness. I will make again.

Two words: Five Star I changed it up slightly. I used a 6.2 ounce package of angel food (makes just 1 loaf pan instead of the typical 2 in the boxed version). So, with having just one loaf, I cut it in half the long way. Made just 1/2 of the sweetened cream cheese mixture using just 2 Tablespoons Splenda (as my grandmother is diabetic and this was her birthday treat). Put half the cream cheese mixture on one cut side of the cake, and the rest of the cream cheese mixture on the other cut side of the cake. Then put one layer of strawberries on (about a pint) and put the 2 halves together (like an angel food sandwich). Before serving, I topped with 3 big dallops of cool whip, and then cut 3 strawberries into "flowers" and topped each of those with one blueberry (all for presentation). I did not use glaze, as it also reduces sugar, calories, etc.

We used halibut steaks instead of fillets. Maybe the marinade isn't as strong with the steaks? It was good, but I can't say knock-out. Nonetheless, we'll make again. Halibut is a great fish for the non-fish lovers (I say that because my dad liked it. Also, that was the first time he's cooked fish on the grill, and only our second attempt. It was wonderful!) Thanks.

I got beat out- I gave it a 5 star, but 2 people gave it 4. They didn't think it needed the mozzarella at all. But, it is still a very good recipe overall, with great flavor. We didn't use fresh cheese because the store didn't have any at the time. We left it sit out for the 1/2 hour instead, to let the flavors blend better. I think it's better then having it cold. But, will definitely make again...

Although we make the frosting different, the cookies are the same, and they are exceptional. They really do melt-in-your-mouth. Use your favorite frosting (we use the same thing on our sugar cookies). This is always a must-have cookie on our holiday tray! And it is simple, too.