Pretty good, but not quite as chocolatey tasting as I was hoping and a little too dense. I did use a different icing than the one with this recipe, so I can't speak for how the frosting tastes.

I wasn't sure I liked this at first but the taste grew on me. This would be a great way to serve plain strawberries without the usual whipped cream, etc. Blueberries could also be added in.

This was excellent. I was a little afraid of how it was going to taste because of the slightly fishy smell as it was cooking but it's wonderful. I made it exactly as posted except I had to use 3 cans of mushrooms instead of fresh, since that's all I had on hand. My recipe looks a little more green (from the herbs) than the picture shown.

I made mine look like mini cupcakes (melted chocolate in the bottom of the mold, the ball on top, then dip in chocolate after it sets). They looked really cute but were time consuming, and as others have stated, the texture of the cake is just such a turnoff. It feels like it's been pre-chewed or something. If someone can come up with a better cake recipe for the inside, I'd love to try it again. I did not have any trouble making them into little balls - I used a mini ice cream scoop and rolled them to uniform sizes. **UPDATE** - I made these again for the 4th of July and only used about 2/3 of a can of the frosting. Wow, what a difference. The cake still held together and was moist and dense but not gummy. It was not messy to work with and some people even thought it was fudge on the inside. I would say with this simple alteration, it's now a 4 star recipe!

I've been wanting to make this pie for months and finally had everything on hand that I needed. I took others' recommendation of cutting back on the chocolate chips so I did by half (to 3/8 of a cup) and am glad I did. It was a nice fruit pie with just a hint of chocolate - not overbearing, or overly sweet, at all. It was also a perfect blend of all ingredients which made a pie that had a little "sauce" to it but didn't ooze out when cut. I also did an egg wash on the crust before baking. Delicious!

So good and so easy to make. I think next time I will cut the choc. chips back to 1/3 of a cup. The chocolate was just a little overwhelming, and that's saying a lot coming from a chocoholic like me. I would just rather taste more of the bananas. We had a couple left over and I just dropped them in the toaster the next day for a couple mins. I think they tasted even better on day 2.

This was so good and really easy to make. Didn't change a thing. The stuffing will easily fill 1-1/2 to 2 # of fish. Thanks for sharing.

These were very good! I did not have a bread machine so I used my KA mixer with the dough hook. I had to add a little more flour to get the dough the right consistency (maybe a couple more tablespoons). I let it rise for about 1-1/2 hrs., punched it down, let it rest for about 5 minutes, then rolled it out and followed the directions from there. The only thing I did differently was to use maple flavoring instead of vanilla and I used three 9" round cake pans so I could give one of the pans away for a gift. I think next time, I will add a little more butter and definitely more cinnamon. It did not have as strong of a cinnamon flavor as I would have liked. Oh yeah, I also made a little extra of the topping. A definite keeper!

This was delicious but really, really sweet. I made as stated except I didn't add extra coconut into the frosting and am glad I did not. I think next time I will cut the coconut in the cake back to about 3/4 of a cup. Just a personal preference. Other than that, quite tasty and made a nice presentation. A keeper for sure.

This was so good and so easy to make. I had 4 - 4 oz. filets, about 1" thick. I made exactly as stated, except I turned the heat to med. - high instead of high because it seemed way too hot and the oil was burning. 45 seconds was just the right amount of time. We whipped up a quick sauce of sour cream, dill, garlic powder, and a dash of lemon. Delicious.

This cookie alone is pretty bland, even with adding extra sugar, another teaspoon of vanilla and a teaspoon of almond extract. I thought more of a butter flavor would come through. But with the icing on top, it's quite good. I used my own decorator icing recipe, which is similar, then made this one when that ran out. Be careful not to add too much water - it gets thin rather quickly. I got about sixty 3" - 5" cookies.

I just made this exact dish except my recipe called to cut the brussel sprouts into thin slices and that also cut the cooking time down to about 5 mins. I've never liked brussel sprouts but loved this recipe.

I didn't care for the cake-like consistency and the chocolate chips really overwhelmed what little bit of pumpkin flavor there is. Sorry.

It took me 3 batches to get these right. I had a big problem with the dough spreading making the fingers look all fat and flat. Finally, on the 3rd batch, I used 1/2 butter and 1/2 butter Crisco and had much better results. I still couldn't get the knuckles quite right. Check out "Tails" photos to see how they should look. We thought the cookie was very tasty, almost like a shortbread cookie.

I have made these twice and they are fantastic. A little of something for everyone. Congrats on the post, best!

This was good but REALLY sweet. I think next time I will use one of my own cheesecake recipes. Also, I think I purchased the wrong type of cookie dough and each cup had way too much in it.

This was so good. We really enjoyed it. I think next time I will add just a little water to the meat mixture so it's not so dry, and add a few chopped tomatoes on top.

This is really good and so close to my favorite pot. salad that my local deli makes. Like others, I substituted 1/2 of the mayo for sour cream. Next time, I will add about 1# less potatoes just to give it a bit creamier of a texture. Over all, quite delicious! Got me over my fear of making potato salad.

As others have stated, this is a REALLY tomato-y stew recipe. I countered it by adding a second can of beef broth. I used 2 lbs. of meat, a little less carrots and a little more potatoes than called for. Also a touch of oregano and basil. And it definitely needs salt and and pepper. My husband loved it and this will be our keeper stew recipe as I've been looking for a good basic one for quite some time. Thanks!

So delicious and so easy to put together. I doubled the recipe and it fit nicely in a regular pitcher. I like the idea of some sherbet in it to make a nice punch. Think I'll go have another glass now. :-)