Hmm. I'd agree with the statement of them tasting like blueberry cheesecake if the layer of cake on the bottom wasn't so thick, and the layer of cream cheese on the top wasn't so thin. They're ok, just not really what I was looking for.

I think I would have rated this higher if, after 7 hours in the fridge, the center wasn't still mostly liquid. Perhaps it has something to do with the way I juice my lemons (with a potato ricer) and that gets more juice out of them - I would guess that might change the consistency. It would be good to know what the 'juice of one lemon' equals to in measurements. Just a thought.

This is a pretty good recipe, even though I made a few changes based on what I had in the house. It's fairly forgiving. I used chicken instead of turkey and had no pimentos. I'm not sure about the marjoram and oregano for seasonings, but I'll play around with it another time. I halved the recipe but used lots of veggies. This would be GREAT with sliced, blanched almonds!

This was missing something. I haven't quite figured out what it was, and I may not because my mom is gone and I never got the recipe from her. But I remember this salad, I grew up on it since mom made it at home. Though Tequilaberry's is now closed, you can still get this salad at the Vineyard. Oh....and just a tip....the original salad has real (crumbled) bacon, and the cauliflower is chopped up fine (kids usually don't notice it).

This is an extremely versatile dough recipe. And it's very easy to work with. So far I've made it in my bread maker twice, on the dough setting. The second time I goofed and added all the butter to the dough. It didn't hurt anything. However, this recipe is far too big for my breadmaker - the flour was all the way to the top, and when the breadmaker started to mix it, the flour spilled out onto the heating element and smelled TERRIBLE. It was only a few minutes after starting, so I was able to clean it up and start it over at the beginning with no problems. I have used this dough for dinner rolls and cinnamon rolls, it's fabulous! I would recommend cutting in half though, especially if using a breadmaker!

Fabulous. Used this to fill eclairs from this site - big hit. Also used it on a boston cream pie that completely flopped. LOL. We ended up taking the frosted, flattened cake and dipping in the pastry cream. It was still really good!

These were a hit at the election party to which I brought them. Instead of chocolate pudding, I used a pastry cream recipe from this site.

This was surprisingly good. I thought it odd to have so much cheese and so few eggs in a quiche, but it worked! I used crust from another recipe on the site and it worked fabulously!

I can't believe it. I made a delicious crust!! And didn't have to hurt anyone! What a deal. I already had my own pot pie recipe for which I'd been using refrigerated pie crusts. This was so easy and so good, I doubt I'll ever buy those again (unless I'm pressed for time). For anyone who struggles to move a rolled out crust to the pie plate, use my mom's old trick....carefully lift from the counter with a spatula and fold in half as you go...keep lifting, fold in half again (don't press down!). Now you have an easily manageable crust to move and unfold in the pie plate.

Yum! I made these exactly as stated and they came out great, no surprises! Might add some butterscotch or peanut butter chips next time for some variety, but they're great as is!

I followed this recipe exactly. I think that it's too small to require a 9 x 13 pan. Also, I'm not sure that it's really 4 servings. That aside, I didn't care for it - it might just be that I don't like Chicken Divan, I've never had it before. The boyfriend loved it, so I'm compromising with four stars =)

These are light and fluffy, but not terribly moist (not really dry and crumbly either). I didn't think they tasted of peanut butter enough - even though the house smelled like I'd made peanut butter cookies. I probably won't make these again.

Not sure what went wrong here, because I followed the directions exactly. The raviolis came out rubbery and gross looking. They also fell apart in the water. If I can find a decent ravioli pasta recipe, I'll probably try this filling again - it smelled good, but I never got to try it.

Should have listened to my gut (and the other reviewers). There was way too much water in the dough. It was completely unworkable and I had to throw it all away =(

Yum! We love this. We both agreed that whole pieces of broccoli were definitely in order, so I only pureed about half the broth/broccoli mixture. Also, I had some heavy cream to use up, so I used 1 cup along with 1 cup of milk. We threw in parmesan when it was nearly done cooking.

I have not made this cake, but I have made the caramel sauce many, many times. I just wanted to rate the sauce, it is very versatile and easy to whip up last minute!

Something went wrong. I'm not sure what. There was no way this was rolling into anything resembling balls, despite following the recipe exactly. I glopped it on to the cookie sheet anyways and did my best to make it ball shaped. lol. They sort of flattened out, but even after 12 minutes, didn't really want to brown. Since I had extra lime juice left (wanna get the most out of your limes? try a potato ricer!), I used some it to make an icing, using confectioners sugar, green food coloring, and light corn syrup. They tasted ok, but I probably won't make them again.

I have made sauces, pie fillings, salsas, you name it in my food processor. By far, that was the coolest thing to ever come out of my food processor! And as a bonus - I never have to buy buttermilk again for the small amount used in german chocolate cake! Just a tip (thanks Alton Brown!) - the salt that is optional will keep your butter from going bad. Unsalted butter needs to be stored in foil to keep it from spoiling.

Yum! Very easy, if you don't do the stupid things I did! 1. READ the instructions all the way through. My first inclination was to drain them on paper towels. My first (albeit very very small) batch has tiny paper towel pieces stuck to them. 2. Don't use a SMALL saucepan. That's a good way to start your kitchen on fire (I really really didn't burn anything down, I promise). Other than that, easy recipe, delicious snack!! Thanks! *** UPDATE - I made these on Sunday and they were fabulous. On Tuesday, I had a few of the leftovers. Not so fabulous! Be sure to make small batches, what you can eat in one or two days. Beyond that, not so great! I guess these won't be part of my Christmas gift baskets this year =(

This was just perfect. This was the dish I was to bring to Thanksgiving tonight. I fully prepared it at home then brought it in an insulated carrier to be reheated at our destination. Though I heard a lot of disappointment when other guests found out I didn't make the sweet potatoes with marshmallows, they were INSTANTLY won over. I even got my boyfriend to eat (and like) it, even though he said he has never liked sweet potatoes. I was looking for a recipe close to what my late mother made every year. I believe this was it. I did not use coconut because mom's recipe never had it. I did not have an orange to zest, so I used 1 teaspoon of orange juice. I'm not sure it made any difference, the orange is a very subtle flavor in this dish. Also I used two large cans of sweet potatoes instead of fresh. Cheating, I know, but it was still good. Thanks for the keeper, I will make this throughout the year!