I can't believe I forgot to review this. I had RAVE reviews about this and I have never had any left over. Every time I make them - no matter how many - they are always all gone. No additions... perfect as is. I would mention that these pretty much need to be made the day of because when I let them sit over night, the sugar turns to syrup and sort of runs off. Oh, and ****use foil on your baking sheet**** for a very very easy cleanup. Otherwise you'll have to scrub and scrub to get the sugar off.

I would give this recipe 5 stars if I hadn't made any of the changes as suggested. It is a FABULOUS recipe. The cheesecake itself is a perfect BASIC cheesecake recipe - absolutely perfect!!! And you could use almost any fruit topping with it - peaches, pineapples (well-drained), bananas, etc... Here are the changes I made: -I added 2 T of butter to the crust as is - it was too crumbly with just 1/4 cup of butter. Next time I think I may add 50% more ingredients for a thicker crust. Cheesecakes only have a bottom crust, not sides... just fyi. -I added 1 pkg of cream cheese, 1 egg, 1/4 cup of sugar and 1/2 t of vanilla for more filling. -I used 1/2 Granny Smith and 1/2 Gala apples for the topping. -I microwaved the apples until they were hot and soft drained as much excess juice as I could. -I used BROWN sugar instead of white to coat the apples after I microwaved the apples. This left me with a brown sugar, cinnamon syrup. I drizzled half over the apples after I spiraled them on the cake and I used the remaining syrup to coat the pecans before sprinkling them over the cake. -I used a water bath. To bake your cheesecake in a water bath use several layers of industrial foil to cover the outside of the spring form pan. Set in 1 to 2 in. of warm water when putting in the oven. -I baked it at ****325**** for 1 hr & 20 min. I turned off the oven and cracked the door to let it cool (3 hrs) before I put it in the fridge to chill. -I drizzled each slice with caramel topping.

I actually almost tripled the amount of pineapple used in this recipe and really really loved it - I had a 20 ounce can - started with using half of it and then added the whole thing. It ended up being like a sweet n sour shrimp dish. Also, I used 2 to 3 T soy sauce and 1 t of ground ginger and added about 2 T of honey. Using a shallot may add another dimension as one user suggested and I may add a little cornstarch next time to thicken/coat the sauce since using so much pineapple created quite a bit more broth. Overall we loved it - I'd give it 5 stars if I had made no alterations, but as the recipe was written it was headed to being on the bland side and I added only after I tasted the original. It was a GREAT starting point, though, and I've added it to my meal plan rotation.

Extremely labor intensive, in my opinion, but definitely DEFINETLY worth it. It was fantastic and perfectly rediculously fattening, but it's great for a once or twice a year treat.

Yeah... I was TOTALLY skeptical about this recipe. For some reason I just couldn't wrap my head around the combination of ingredients, but it was awesome. I think it would also work with canned chicken and canned ham - ham or chicken with pineapple is always a good thing - I think this would be no exception. Oh... I used Lemon Juice (1/2 of medium lemon) and 1/4 tsp of Pepper rather than Lemon Pepper, since I didn't have any.

Very Good and Very Moist Coffee Cake. Very dense and filling too. I got great reviews. I may add a pinch of salt next time to cut the sweetness as it can be a bit too rich. Oh, uh, VERY fattening too!

Fantastic recipe and has a great presentation if you care to place the orange slices and onions on top. The glaze for the salmon is delicious. Thanks for sharing! I think this would also be great with chicken breasts. I served this with Swanson's recipe for orange-chicken-broth rice and lemon-butter broccoli. Totally amazing meal.

This recipe is outstanding! I wanted something different for lamb and this was it. Very flavorful and very good. I only wish that I had remembered to take a picture of it. Also, when I set these to marinade I didn't get a chance to cook it the next day so they marinated for 2 days and were so flavorful but the flavor still didn't overpower the lamb. It complimented it very well. Also, if you're cooking the 15 as the recipe calls for, I would increase the amount of marinade so that there is plenty to go over all of it. I used the recipe as stated for 4 chops and there wasn't much left over. Thanks for this recipe!

Perfect Banana Muffins - just as it is. I left out the nuts because not everyone in my family is a fan it was still a wonderful tasting recipe. Very moist. I made no changes to the recipe and I made some as regular sized muffins and some as minimuffins. The minis only took 13 minutes to bake in my oven.

Only needs 2 cups of flour - maybe 2 and 1/4. 1 teaspoon of salt is WAY too much salt. Half butter and half shortening gives these cookies better flavor. Also, using a butter flavored shortening helps.

The recipe is basically the same as the Toll House recipe with half butter and half shortening. For those that don't know - shortening allows these cookies to remain moist and chewy longer and not get too hard if baked a bit too long (like all-butter ones). Good recipe - it's what I've started to do with most cookie recipes calling for all butter, if I wanted them to come out a bit chewier.

Good recipe - very flavorful. I think next time I may substitute dill for the basil. Basil is kind of an unusual spice with fish. But overall, very good. Also, I added some fresh diced Roma tomatoes for color, texture and a hint of flavor. Additional additions and substitutions: lowfat mayo for regular, added just a pinch of dill, substituted seasoning salt for celery salt, added a bit more garlic powder. (As I said before though, I think I'll leave the basil out altogether and use the dill.) I served this with corn on the cob, garlic butter bread and fresh green beans.

I got great reviews on this recipe. I made a couple substitutions though - I used Cream of Mushroom soup instead of Cream of Chicken (I'm not sure why all these recipes call for Cream of Chicken - it really doesn't make culinary sense) and since I didn't have any ham prepared, I just used 2 cups of crushed bacon. I also pretty much doubled the cheese called for an put it all together in a larger pan (probably 11 x 15) As for mixing the ingredients together and 'pouring' over the eggs... you more or less have to spread it over the eggs - it's not a real pourable mixture. I think next time I might just mix the eggs in - would have about the same results. Additionally, an entire 1/4 cup of melted butter isn't needed - this is just too much butter. Just melt enough butter to douse the top with.

This was a great recipe - very quick and easy... perfect for a family who loves homecooking but doesn't have much time for it. And it was tasty, too. I think I may use a little more sour cream next time and a little more salt.

Ok, originally I wrote that this cookie wasn't all that great, but I didn't want to give up on this cookie. So, here's what I did that made this cookie turn out well for me. I used 1/2 butter flavored shortening (helps preserve softness) and 1/2 butter. I used only 4 cups of flour. Many people complained about them turning out rock hard and I had the same problem until I reduced the amount of flour. With the pudding, you have to compensate and change the flour or it's too much dry mixed in with the wet ingredients. Also I did increase the vanilla but 2 full tablespoons was a bit much for me (especially since it calls for vanilla pudding), so I used roughly 1 and 1/2 Tablespoons. (I think this is subjective though). And I added 2 teaspoons of salt (just like the Tollhouse recipe would call for). I took this mixture to a cookie exchange and was overwhelmed with compliments and requests for the recipe. So: 4 Cups of flour (rather than 4.5) 1 Cup Butter Flavored Shortening 1 Cup Butter 1 Tablespoon (or more to taste) of Vanilla 2 Teaspoons of Salt Make sure the egg/butter/sugar mixture is mixed well and very fluffy before adding the dry ingredients and it will be perfect. It helps if you have a Kitchenaid Mixer to help you along. Mine baked for approximately 13 minutes in a 350 oven.

ADDITIONAL NOTE: USE A SHORTBREAD CRUST. IT IS JUST AS QUICK AS GRAHAM CRACKER AND TASTES MUCH BETTER WITH THIS PARTICULAR PIE. KEEBLER MAKES A GOOD SHORTBREAD CRUST. This pie was fantastic. I have made it 5 times or so over the summer and receive compliments every time. It has just the right amount of sweetness and just the right amount of tartness. The first time I made it I used some extra filling to dip some strawberries in, which was very yummy. This gave me the idea to incorporate strawberries in some way. The next time I prepared it then I added 2 tablespoons of All Fruit strawberry preserves. Everyone raved about it and when I made it next I sliced strawberries and laid them on the bottom of the crust before I poured in the strawberry-lemon filling -- SOOO good!!!