Hands down, this is THE banana bread recipe I use. Texture, flavor, everything is outstanding (and I'm not generally much of a banana bread fan). I've done as full-size loaves, mini loaves and muffins, and each has been great. Be sure to note the oven temp, as I have often turned it to 350 and had to scramble at the end to make sure it didn't burn! Truly a great recipe.

This was yummy, and well received by the family members who gathered for a small Father's Day party. Thanks to the other reviewers, I doubled the batch -- so glad I did! There were seven adults; we served it with cookies and very little was left. A single batch would not have been enough. Definitely on the sweet side -- I used just over 1.5 c of sugar (in the double batch) and it was plenty sweet. Freezes well, stays pretty creamy and scoops nicely the next day.

This seems too silly to be good, but it is! This is not gourmet, nor is it fancy, but it is delicious and couldn't be any easier -- that's where the five stars come in. The ratio of effort to results is outstanding! I used raspberry sherbet (couldn't find strawberry) and Juicy Juice fruit punch. One note: this brand of punch is NOT a beautiful red color. It is more of a brown, which I didn't exactly realize until assembling. Even though the color went a little off target, it was still really popular at the baby shower -- the punch bowl was empty at the end!

This was great -- just what I was looking for. Followed quantities exactly, except that I made half for a small office gathering and the other half the next morning for house guests. The thing I liked best is that it wasn't overly sweet -- I was serving to folks who drink black coffee every day and knew something that was more on the tart side would go over well. This was festive, pretty and tasty!

These were outstanding. I made the sour mix from scratch (with limes only, no lemons) and followed the recipe exactly, except that we did not freeze them -- left them on the rocks. Served these at my own birthday party (great way to justify $38 for Grand Marnier!) and they were a huge hit. One batch filled six of my margarita glasses.

Delicious. Creamy, not too "cakey" or dense, but plenty, plenty rich and decadent! My husband got an itch to make a cheesecake -- his first -- and this was the recipe. It really turned out great. One thing for next time, we will probably use more butter (maybe half again as much, or even double it?) in the crust to have it hold together a little better. Also, the Pampered Chef springform pan is NOT big enough for this recipe. We made a little extra crust, distributed the extra batter among muffin cups and baked them separately.

VERY yummy! I love the red wine flavor in the broth, and the zucchini and sausage go great together. Even my husband, who prefers more of a thick stew or chowder, had a second helping and enjoyed the leftovers! I used a mix of bowtie and fusilli pasta (what I had on hand), but other than that, followed the recipe exactly. Thanks for posting!

Very good! The wine is what really makes it special. I followed the recipe just about exactly, although I threw a few garlic cloves and bay leaves in the water while the chicken was cooking (and later discarded them with the bones). I also substituted carrots for the mushrooms, as my husband isn't a fungus fan! The only comment, our batch needed significantly more salt. I used reduced sodium bouillion granules, so this may have been the reason. No problem to add the salt, but it seems like 1/2 tsp. would be not nearly enough for such a big pot of soup! Will make again, though, with these minor changes. Thanks for the recipe!

The pork was moist and flavorful -- we had a 4.5 lb. roast and it was done after 50/45. We did use the pan drippings (skimmed of much of the fat) for an au jus -- so flavorful, and a shame to throw them out. The potatoes were not as good as I'd hoped. I was looking for something nice and crispy. these were moderately flavorful, but nothing terribly special. To its credit, this recipe is quick, simple and would probably pass as a really good week-night meal (if you have the time to bake it) for most people!

These were great! Per others' suggestions, I replaced the corn syrup with 3 Tbsp. molasses for a bit stronger taste. Delicious! I also used melted white chips to frost, rather than royal icing -- much easier and tastier! This is a great recipe for GOOD TASTING gingerbread. So many out there focus on the way they look. These look good, too, but they taste GREAT. Thanks for posting this recipe!

This is outstanding - we have a very bountiful peach tree and the first time we harvested I was overwhelmed with what to do with all the peaches. I made several of these pie fillings, stacked them in the deep freeze, and we have enjoyed "fresh" peach pie all year long! Pretty special - and SO convenient! The only comment is that the pie often needed to cook quite a lot longer than the recipe indicated (sometimes 2+ hours). When baking, I wait until the filling makes slow bubbles that do not burst- just like with any pie. This recipe is a GREAT idea!