I made this recipe using chocolate pudding and they were delicious but I did not like the color of them. They were not a deep black chocolate color almost like an orange/brown color. Do not use a clay cookie sheet the cookies turn out way to soft. I also think this recipe makes too many cookies better to cut this recipe in half.

Even though I am not a huge fan of peanut butter cookies I had to give these a try after reading all the reviews. They look stunning, a nice addition to my xmas baking. I have to say I am still not crazy about them but its just a personal preference thing. They are unique though.

This was okay, tasted sort of like hummus. It was good but not spectacular.

I had my son make these with explicit instructions to pop the apples in boiling water to remove wax as pr previous reviews. Well, he forgot this step and they were an absolute disaster with the caramel in a giant puddle underneath the apples. So I scrubbed off the caramel and started again. I dipped the apples in boiling water for ten seconds and dried them well. Then I placed them in the freezer so they were chilled. I remade the caramel using the chewy caramel recipe from this site [easier than all that unwrapping]. I made sure the temperature was around 200 when I dipped the apples. They could not have been more perfect and everyone loved them. Moral of the story, read the reviews before you make a new recipe!!!

This was an excellent pie. The sugar to apples ratio is perfect. Like other reviewers I added a tsp of cinnamon. I took this pie to a dinner party and it was a big hit.

I did not have any ground lamb so I used 2 bonesless chicken breasts. Other than that I followed the recipe exactly. I wanted it served hot so just added in the spinach at the end until it wilted slightly. I made it for my daughter and I as a main course. As a main course for the two of us it would have served four people. If my husband was home this amount would have served two.

I thought these were really good and really easy. When you can't think what to make for dinner and nothing is thawed out these are perfect. No way I used a cup of oil to fry them in. I used a non stick pan and maybe 2 tbsp of oil at the most. Everyone liked them.

This only gets five stars with my adjustments. I made the chocolate stuff exactly the way the recipe said with cool whip, instant pudding and condensed milk and thats exactly how it tasted, very artificial. So I threw it in the garbage. Then I made my own home made chocolate pudding from scratch [canadian living recipe very easy] and covered the brownies with that and then real whip cream. I also used scor bits and it was excellent. I did not mix any of the whip cream in the pudding. I tried it with a small amount and the pudding was better all by itself with cream on top. This in not low calorie for sure but good.

I made two shortbreads this year. This one and the one on the back of the cornstarch box [white sugar used]. Everyone liked the cornstarch one better. This was good though.

I really liked this glaze. Thick and good taste. It was thicker than I expected so next time I would spread it a bit more to encourge it to run down the cake.

I made this cake twice and the first time it flopped. I read through reviews with one star and found mine flopped exactly the way others did. It fell after being taken out of the oven and was a gooey mess. So I spoke to someone who does cake making professionally and to make a long story short I found I had overprocessed it. I use a kitchenaid mixer which is more powerful than a hand held and I used the whisk attachment instead of the paddle attachment. So when I remade it I followed her instructions which were to mix the eggs, sour cream, butter, and vanilla together really well. Then I sifted the cake mix and pudding together and added the wet ingredients to dry and processed it for 2 min with the paddle attachment. This time I was successful. It made a very rich very chocolaty cake. My friend also said another reason cakes fall is the oven is not hot enough and so check your oven temperature with an oven thermometer and make sure the temperature isn't too low.

I really liked this. I thought it was the perfect balance between sweet and sour. I am used to sweet and sour being "red" and this was not. That was a bonus to me. My husband isn't crazy about sweet and sour and he did not really like this. He thought there was too much pineapple in it. He ate it anyway though.

I thought this was really good. I needed to make a double batch and so one batch I used 1 cup of orange juice and the next I used 1 orange juice and half water. I liked the all orange juice one better. I did not find the orange flavor over powering at all. I thought it was subtle yet pleasant.

I gave this 5 stars because its the best coleslaw I have ever made. Instead of buttermilk [didn't have any] I used sourcream and it was awsome. People who don't like coleslaw said it was the first one they liked.

I have eaten this pie 3 times made by various cooks. Everyone who tries it loves it and wants the recipe. Even the inexperienced baker had an excellent result getting rave reviews. Everyone followed the recipe obsessively. The only think I noticed is there was a difference in the "lime" taste between the pies despite each using the same amount. No one used key limes and so I think some limes have different intensities than others. In any case this is an awesome pie and everyone who tries it loves it.

I thought these were really good. I think when you fry the bread in the oil/ghee mixture you need to have the temperature pretty high or the oil will just soak into the bread and make them too greasy. I am making a Caesar salad from scratch so who wants to add store bought croutons when you go to all that trouble. Thanks for this simple recipe.

Greek salad to me is all about lemon. So I substituted lemon juice and did not use the 50/50 ratio. Instead I used 1 part oil and 1/3 lemon juice. You can always add more lemon if you like but I think this is a good place to start. Also people mentioned they did not like the color of the dressing and what it did to the pasta so this helps that too. In addition I left out pepperoni because it does not seem like a greek salad then more like a pasta salad.

This soup is very good. Like other reviews I did not soak the peas. I made a cottage roll and saved the water, after it cooled I removed the fat and added chicken broth to make the total amount of liquid. I used more than 2 quarts though. I guess how thick it is depends on how fast the soup is boiling and evaporating. I did not add any salt but added some of the ham chopped up from the cottage roll. This is a very comforting and filling soup.

These are really good, the health aspect of this does not comprimise the taste. I have a program to do a calorie count on recipes and each muffin has about 170 calories in it. I am lactose intolerant and so I used soy milk instead and no one could tell the difference.

This was excellent but in no way was it "sweet and sour". I would just call it herbed chicken. I did it on a george foreman grill and everyone loved it. good on the BBQ as well