Super easy and didn't take very long at all! Great blend of spices, will definitely make again!

I upped the cocoa powder to 1 cup as suggested by other reviewers and that's the only change I made--delicious! Yum, yum, yum! This was perfect! Not too sweet, moist, and super easy! I will definitely make this over and over again. Thank you!

I cut this recipe in half and it was plenty to frost a two layer 9" cake. The frosting was really, really rich--duh, as indicated by the title. Next time, I may use this to just use in between layers, but to frost an entire cake with it was just a bit much. Also, it didn't seem to pipe very well, but I could have added to much milk. Still very, very good!

We halved the recipe and used pounded chicken breasts. Marinated them for half an hour, then broiled them in the oven for 10-15 minutes... delicious! Thank you for this great marinade, I can't wait to try it on steak--yum! Oh, and I'd like to add that while it may seem that 10 cloves of garlic a bit much, it didn't taste that way! Thanks again!

This was so delicious! I made one 6 in. pie and 2 dozen mini cheesecakes--yum! The mini ones took about 15 minutes to cook. I even melted some raspberry jam to swirl on top, but the plain ones were just as good. I did have a problem with cracking for the pie, but I was in a hurry and I'm sure it was due to not cooling it slow enough. My fault, not the recipe's. Make sure the cream cheese isn't too cold or you'll have lumpy batter. Next time, I'll sprinkle the flour in the batter a little by little b/c I got a few bumps.. maybe if I mix it into the sour cream first? Anyhow, I got a bunch of compliments, so I'll make this over and over (well, when I'm not counting calories =)

Yum! I didn't make any major changes, just used half brown & half white sugar and reduced the sugar in the frosting to about 2.5 cups. I made them into mini cupcakes and piped the frosting (first time and looked great! I will never put frost another way!) and reduced the cooking time to about 28 minutes to compensate. The cake itself was fairly moist, but I think it lacked a bit of flavor-maybe I'll use applesauce in place of some of the oil next time and up the spice (maybe a bit of nutmeg?). However, the frosting was DELICIOUS! Also, two culinary school graduates tried them and raved, so I upped the rating from a 4 to a 5. Will definitely make again!

I'm sorry, this just didn't do it for me. I used the spice packet in addition to the Guinness and brown sugar. The corned beef was tough and lacked flavor. I cooked the beef right in the Guiness and flipped it a few times. I ended up throwing it in the pot with my other corned beef.. so glad I made a back-up. Many people used their slow-cooker, and rated the recipe inaccurately.

The only ingredient change that I made was to use 1/2 cup of water and reduce the buttermilk to 1 cup, just so I could proof the yeast. I made this by hand, so I proofed the yeast in 1/2 cup of warm water w/ 1 T. of sugar. I didn't really have trouble with the dough being too wet to handle, however, when it came out of the oven, it was slightly doughy in the center =( I'm willing to give this one another try because it tasted great without being too sweet, but I will make 2 loaves instead of one--hopefully they'll cook all the way through! Thanks.

Yum! I could only find feta in 4 oz. pkgs, so I use 2 of those (8 oz.) and then made 1.5 times the recipe for the rest of the ingredients (meaning 6 eggs, more mushrooms, 1.5 pkg. of spinach, etc.), but kept the same amount of milk 1 c.--although it probably would have worked with more milk. This filled 2 regular sized pie pans (used frozen pie crusts, pre-baked for 7 minutes with edges covered in foil) and a sm. creme brulee sized dish. The crust really makes this recipe though, because the smaller one was crustless and it wasn't nearly as good. Also, I didn't wait to throw in the cheese (oops! didn't follow directions!), so I just turned down the temp. Overall, really good. I figure since this is already loaded with calories, this might taste better with half & half or a bit of sour cream instead of milk. I normally make my quiches with bacon or ham, but I was bringing this to a work function and quite a few of my co-workers were Catholic, so they don't eat meat on Fridays (Lent). I'll make this super flexible recipe again. I'd also like to add that the feta cheese was barely noticeable, flavors really meshed well. Thanks!

I made quite a few changes, so I deducted 2 stars for that, but the end result was healthy, but still tasty, so I added a star for that. I followed the advice of another reviewer and used 4 large cloves of garlic. The recipe really needed about 10 cups of water and it was still stew-like. I used about 1/2 cup marsala and used chicken bouillon to make the water broth. Also, I threw in some red pepper flakes and almost doubled the spices. I didn't have spinach or celery, but I don't think I'll add them in the future--maybe zucchini? Overall, this was a very tasty and healthy dish, I'll make it again. Oh, and adding a bit of red wine vinegar to the bowl right before serving makes such a difference!

Yum! Quick, easy, and I had just about all the ingredients on hand. I used dijon mustard b/c I didn't have dry and used dried parsley b/c I didn't have fresh. I only marinated the meat for 20 min. b/c I was in a rush, but this marinade made delicious chicken burgers! I will try this for the grill and kabobs. Thanks!

I really want to give this a 5, because it was soo delicious with the changes I made. As is, it's absolutely too watery. I used beef broth instead of water--I can't imagine how bland it would be with just plain water. Also, I added another can of kidney beans, crushed the first one, kept the second one whole (without liquid). I put in less chili & cayenne at first as the other reviewers had suggested, but ended up putting in just about the full amount (i just kept on adding another 1/2 tsp. of chili powder until it tasted just right for our tastes) plus another 1/2 tsp. of cumin. I used 1.3 lb. of turkey b/c that's what the package contained. In the end, I was ladling out the excess liquid (tedious!) because the consistency was more like soup, not stew. The end product with all the changes was sooo good, I brought it to a party with cornbread and it was DEVOURED! Nobody could believe it was healthy! Great blend/proportion of spices and I will make this again and again. Thank you!

These were okay. I don't particularly care for biscotti, but I thought I'd make a few to give as gifts. Waiting until their cooled to cut them is really the trick to making them look pretty. I cut the first batch when they were hot and it just didn't look as smooth. Also, the dough was pretty crumbly/sticky, but loosely wrapping it saran wrap while shaping it and rolling it (I used a rolling pin) makes it a whole lot easier to work with. I'll probably melt some white chocolate to drizzle over them.

The bread itself was delicious and had a great texture. The filling was really great too, but there just wasn't enough of it. I'll definitely double the filling and play around with different flavors (italian seasoning,etc.). I will definitely make again! Thanks!

Super good! Although I altered the recipe a bit, it's only because I didn't have half and half. I halved the recipe and used regular milk, but just a little bit more of it. I also added 1 heaping tablespoon of powdered milk to make it creamy (to compensate for the lack of half & half). Kept the same amount of sugar because I added a bit more chocolate. Topped it with a bunch of marshmallows.. what a treat! I wonder how it tastes with fat free milk (I used lactose-free b/c I'm lactose-intolerant) or maybe a dash of cinnamon? Thanks so much for this awesome recipe!

I'd like to preface this review with the fact that I did use self-rising flour. The only change I made was that I used buttermilk instead of regular. They tasted pretty bad--too salty and didn't have the spongy/fluffy texture regular pancakes do. To the last few, I added a bit of sugar and that seemed to improve the taste a bit, but overall, they weren't very good, browned too quickly, and stuck too easily to the pan. Sorry, I'll stick to regular pancakes.

I made 2 pecan pies for Thanksgiving, one fr. the back of the Karo's bottle and this one. This one won overwhelmingly in terms of taste, just the right amount of sweetness and pecans, but the center just didn't set for me. I added 4 tbsp. of melted butter w/ 1 tbsp. of flour as other reviewers suggested and I think this really improved the taste, but may have contributed to the pie not setting. This tasted so good that I'm willing to play around with it to get the texture right. I hope another 10 minutes in the oven will fix this!

This recipe is very similar to the Delicious Ham and Potato soup on this website, which I make on a regular basis. I tried this one to mix it up a bit. I sauteed the onion and celery a bit before step 1. The cheese was a nice addition, I used mozzarella and parmesan b/c that's all I had, but it still turned out pretty good.

I used about half the whipped cream called for and kept everything else the same. I can't imagine being able to taste the pumpkin with all that Cool Whip! Still came out light and fluffy. As another reviewer suggested, I used graham cracker sticks, granny smith apples, and homemade ginger-molasses cookies for dippers. Made it for a Halloween party and everyone loved it! This recipe really makes a lot!

Mmm! I altered the recipe a bit due to personal preference. I halved the recipe, but kept the same amount of meat, but used more fennel (yum!) and added a bit more water. One of the best lasagnas I've ever eaten. I always top it with a lot of cheese and let the cheese burn just a bit.