I changed this a bit, but not so much that I do not feel I can rate the original recipe. First, I added an extra 1/2 teaspoon of cinnamon and 1/2 teaspoon of allspice. I accidentally left the nutmeg out, but I will add it next time I make this. I spread the pumpkin part in the pan. After reading the reviews, I decided to mix the melted butter, the cake mix, and the chopped nuts (I used pecans) together rather than the drizzle method described in the instructions. Then, I carefully dropped the "crust" batter on top, and spread it out so it was even. After removing from the oven, I let the whole concoction cool over night, then flipped it over onto a cookie sheet, and spread a thick layer (about 1/2 inch thick) of cool whip on top. It was incredibly tasty!

I changed this a bit, but not so much that I do not feel I can rate the original recipe. First, I added an extra 1/2 teaspoon of cinnamon and 1/2 teaspoon of allspice. I accidentally left the nutmeg out, but I will add it next time I make this. I spread the pumpkin part in the pan. After reading the reviews, I decided to mix the melted butter, the cake mix, and the chopped nuts (I used pecans) together rather than the drizzle method described in the instructions. Then, I carefully dropped the "crust" batter on top, and spread it out so it was even. After removing from the oven, I let the whole concoction cool over night, then flipped it over onto a cookie sheet, and spread a thick layer (about 1/2 inch thick) of cool whip on top. It was incredibly tasty!

Fabulous! I followed the recipe exactly, except for a tad more beef broth, because what was I going to do with a tad of beef broth? I cooked on low in the crock pot for 12 hours, and the meat just fell apart. I will certainly make it again.

These are delicious. I am only rating it 4 stars because I made a lot modifications, but I would rate my final product 5 stars. I grated my zucchini and then spun it in the salad spinner to get rid of excess liquid (I emptied the liquid out of the salad spinner twice, and the zucchini was still plenty wet. I used 1/2 cup of Italian bread crumbs and 2 tablesoons flour instead of 1/2 cup of flour. I also added a generous grinding of pepper, and 3 cloves of garlic, minced. I dropped a "ball" of the mixture into additional breadcrumbs, and patted it flat to look more like a patty, coated all sides in the bread crumbs and fried in the pan. My husband LOVED them.

I made this to serve with beef tenderloin. I used 2 tablespoons of horeseradish and a full teaspoon of dill because I like a stronger flavor, but my family LOVED it. It was far more delicious than the horseradish dill sauce we previously used.

This was incredibly simple to make and very delicious. The center wasn't set at all when I pulled it out after 25 minutes to add the topping, so I baked for an additional 10 minutes before adding the topping. Also, one of my dinner guests is allergic to tree nuts, so I substituted brown sugar for the pecans, and it was still very flavorful and crunchy.

Mushrooms are a delicous and nutritious medium to get the artichoke dip from the dish to your mouth. I substituted the garlic salt for actual salt, and then added about 1/4 teaspoon of ground black pepper and 2 cloves of fresh minced garlic. My in-laws were thoroughly impressed. Thanks for the great recipe, Anita!

This is amazingly good. I use an array of whatever fresh fruit I have available, and it is always delicious.

I had high hopes for this recipe, but in the end I found it to be REALLY sweet, and it never set up. I took it to work to share with my coworkers, and I thought that 16 hours in the fridge would have caused it to set, but after removing a piece the rest of the filling just oozed into the vacant space.

This was delicious, but it requires a lot of ingredients I don't keep on hand (whiskey, 2 cups of ketchup...) I didn't feel like amount of money, time and effort that went into making the sauce was worth the end result. Again, it tasted great; it wasn't bad in any way, it just was not as good as I would expect for something requiring that much effort.

This wasn't bad, but I don't think I will make it again. Normally that sentiment ranks three or fewer stars, but upon rereading the recipe I realize a couple of the issues were my own silly fault. I considered cutting the honey mustard in half but decided against it, and now wish I had. I had an exorbitant amount of honey mustard, and I ended up throwing away the remainder because it wasn't tasty enough to save and use for anything else. I apparantly confused the directions for this recipe with another recipe I was considering because I pounded the chicken breasts. At that point, I found cooking them for even just 3 minutes on each side almost cooked them entirely. I felt like the various liquids in the pan diluted the flavors inherent in the dish, and simply adding more of the honey mustard did not solve the problem. I also didn't like the way the bacon tasted after being sandwiched between cheese and mushrooms and baking for 15 minutes, but I don't really blame the recipe for that. If I do make it again, I will just place the bacon on top right before serving.

We liked this well enough, but I thought there were way too many flavors going on. Garlic, mustard, parmesan, worchestershire and onion are all really powerful flavors. If I were to make it again, I would leave out the ground mustard and the onions. I think that would let the parmesan garlic flavor stand out a bit more.

I was a little nervous about the sugar, but this was really really good. Make sure you get a bite of the delicious onion or apple with every bite of pork. I used the boneless loins, because that is what I had, but I will certainly put this into the dinner rotation.

We really liked this. I actually followed the recipe exactly, with the exception of using 4 chicken breast halves instead of 8, and not measuring the presliced mushrooms I had. It was really tasty, and I will make it again.

I had no idea what to expect when I made this, but it was really good. Fresh mozzarella and tomatoes and balsamic vinegar are always good together, but this combination is very flavorful, and has an interesting texture. The bread makes it very filling, so it can be a meal in itself, or as a side dish. I often serve it with grilled chicken. Yum!

This is so delicious and so incredibly easy to make. I stuffed the cheese into the mushroom caps first rather than sprinkling it on top because I thought that would mean less clean up later, but other than that, I didn't change a thing. I have spent a not insignificant amount of money on similar appetizers while dining out, and this is FAR superior. Thanks, Ambi!

The lemon juice made this risotto taste very different from the mushroom risotto I usually make. It was delicious, and something new and different to make. I added two additional tablespoons of lemon juice, and it took 6 (14-ish oz) cans of chicken broth, which is far more than the listed 5 cups, but it was still worth making. Very yummy!

I am torn between three stars and four. The sauce is really tasty, but it totally overpowers the fish. I am a sauce person, but my fiance is not. We both scraped most of it off. I think this is a really great recipe if you are trying to introduce fish to someone, as it pretty much overpowers any fish flavor.

This was delicious. I used a bit of boursin cheese and a tad more feta than the recipe calls for, but it was fantastic. It was a nice summery, not to heavy, lots of fresh veggies included, meal.

I must have done something wrong a couple of times because this did not turn out so well for me. I used far less butter because 1/2 cup seemed like a lot (perhaps the first thing I did wrong?) I sauteed my veggies in about 2 tablespoons of butter until they were just a little crispier than I like them (perhaps the second thing I did wrong?)Then I added the sauce and assembled and baked as directed. My end result was very liquidy. It tasted pretty good, but the asparagus was really mushy and I don't care for mushy asparagus. Also, the bottom layer of puff pastry was soggy. After it finished cooling I covered the pan and put it in the fridge. When I went to go pack some in lunches the next day, it was a soggy mess. If I could figure out how to not overcook the asparagus and to keep it from becoming a liquidy soggy mess, I would give it 5 stars, becuase the taste combination was great.