Well, I cheated and used a store bought crust but the filling was really good. I have never made pecan pie before and I thought the overall taste was great. Just a word of advice, if you like the gooey part of the pie better than the pecan part, you will probably want to look somewhere else or decrease the amount of pecans used. The filling also does need some vanilla, I added 1 teaspoon but 2 would have been even better. Being a pecan lover myself, I will keep this pie recipe in my box. Thanks for sharing.

Very good and very simple. I like the flavor and you don't need a sauce to go with it! Thanks for sharing.

This cake was a huge hit with the family as a birthday cake! I used Patty W's recipe for a sauce over the cake while it was still hot. 1/2 cup sugar, 1/2 stick butter and 1/4 cup fresh key lime juice, simmered for 4 to 5 minutes. Then I used the glaze recommended with the recipe to top the cake once it was cool. This resulted in an extremely lime-ish and moist cake. I will say that I think the actual juice from key limes makes all the difference but it takes quite a few to get that much juice. I used a whole bag, and it contained at least 15 key limes. I will be making this again, thanks for sharing the recipe!!

This was my first time making mousse and I was pleasantly surprised by the ease of this recipe. I did expect the chocolate mixture to fluff up on it's own but maybe it is not supposed to. Once you combine the whipped cream and chocolate mixtures, the flavor and consistency is really great. I did put the chocolate layer in the freezer for about five minutes, stirred and returned to the freezer for another five as suggested by another reviewer instead of putting it on ice. I also found that whipping the finished product with a hand mixer after chilling made it fluffier for serving. In fact, I used a hand mixer for the whole recipe rather than using a whisk. I topped this with sweetened homemade whipped cream before serving. Thanks for sharing!! I will be making this one again.

I have to give this one 5 stars because it was probably the easiest ice cream I have ever made. The flavor was very vanilla-ish and the texture was just like I remember from my grandparents homemade ice cream. I did sustitute fat free half and half for the water but other than that followed the recipe exactly. Thank you so much for sharing this, I know I will make it again.

I made this cake in a 9x13 inch pan and it turned out very well, even though I had to bake it for almost 40 minutes. I liked the flavor but the texture was a little less moist than I would have preferred. This may of course be because I did not use the correct pan size. I will try it again with the correct pan in the future. It was a breeze to make for a "made from scratch" recipe. Thanks for sharing!

Great recipe! For anyone who may need a bit of clarification (like me), here is what I discovered. It takes about 6 limes to get a cup of juice. You can make simple syrup by heating equal parts sugar and water in a saucepan until the sugar dissolves. Simple syrup and bitters can also be purchased rather inexpensively at the liquor store. I used Meyers dark rum and grated about a half teaspoon of fresh nutmeg over the top of the whole batch and stirred it in. The punch has a really wonderful flavor and a bit of a delayed effect so watch out! Thanks for sharing, I will be making this again.

This was a great one dish meal. The end result was plenty salty so taste before you salt at the table. I really loved the potatoes and the meat was very tender. All you need is a green veggie and maybe some bread to help sop up the gravy and you have a filling and easy meal. Thank you for sharing!

I was not overly thrilled with this recipe. Maybe I did something wrong because it took forever to bake in my oven and the outside turned out hard while the inside was too moist. The flavor was ok but not especially sweet or banana-ish for a cake. Thank you for sharing your recipe.

I was looking for a new one dish chicken meal because I was tired of everything I usually do with chicken and I am so glad I tried this one. I did not have any garlic powder so I used 1/2 teaspoon of minced garlic instead. I also used yellow (saffron) rice because I did not have enough white rice. I was so thrilled with the results and was surprised at how you could taste all of the individual ingredients so well. I made about half again the amount of topping listed and I loved the result. Thanks so much for sharing this recipe!

This recipe is so easy and sooo delicious. I find myself making oven baked potatoes just so I can use this butter. It is good on fresh baked bread too and I have even used it to make quesadillas and grilled cheese sandwiches. I always make a double batch because anybody who tries it wants to take some home. Thanks for sharing!

I made a double batch of these and ended up freezing about 8 for breakfast later this week. After reading other reviews I too added 1 teaspoon of vanilla to the double batch. This recipe is awesome and not at all mushy in my opinion. Next time I will probably add some toasted walnuts or pecans just for variety but they are definitely not required to make these pancakes great. Thanks for sharing the recipe.

Seriously great cornbread. I always make my Grandma's recipe and she is the best cook and baker I know. This one called for sugar so I decided to give it a try as a change of pace. I am glad I did. I did cut the sugar to 1/3 cup after reading the other reviews. I have a very large cast iron skillet so I melted the butter in the skillet in the preheated oven, mixed everything else together in a separate bowl and poured it all on top of the melted butter in the hot skillet before baking. The result was a very buttery, slightly crispy edged cornbread that went very well with chili. It is also very good reheated. Thank you for the recipe!

I made this to go with some pulled pork BBQ and it came out great. I liked having a recipe that did not have to sit for hours or days before using. I thought that the ketchup was a bit overwhelming but my husband said he loved it just like it was. I will make this again. Thanks for the recipe!

I rate this one five stars because the end result was delicious. I sauteed my onion (finely chopped) in butter before adding it to the potatoes and used only half the amount called for in the recipe because my hubby is not a big fan of onions. I think this helped to mellow the flavor somewhat. The sauce took a very long time to thicken but turned out great in the end. These were a big hit with Christmas dinner and make good leftovers too. Thanks for sharing.

This recipe was super easy and fast. The batter was very thin and runny but the pancakes cooked up fine anyway. The whole family thought the taste was great. Thanks for sharing a simple and good basic pancake recipe.

Really good soup. The only thing is that I cannot seem to get it to the same consistency (or color) as restaurant egg drop soup. I thought the cornstarch would do it in this recipe but it still wasn't quite as thick. I did not think this was too salty at all and in fact added just a splash of soy sauce at the end. Thank you so much for sharing the recipe.

This was really great fried rice. You will need a pretty large pan to fry it in as it makes quite a bit. I only used about 3/4 of the fried egg per our preference but the recipe is a good one. I appreciate the tips about frying the egg separately and chilling the rice overnight. This is the third time I have made fried rice and the last time I made it I added the uncooked egg into the rice mixture and it made a real mess. I also think the consistency of the chilled rice makes it fry properly. By far my favorite fried rice recipe so far!! Thank you for sharing.

This icing is truly delicious. It has a slight caramel flavor and a surprisingly strong chocolate flavor all at the same time. I used this to ice cream cheese brownies and they are so sweet and yummy. The icing does set up very quickly and at first I had a hard time getting the confectioners sugar to blend in well but I just added a little extra milk as recommended and it turned out beautifully. The icing is almost a fudgy consistency after it cools and if you like sweets as much as my family does, that is a good thing. Thanks for sharing this recipe!

I have to admit I tweaked this one a little bit, just for experimentation. I used a 28 ounce can of crushed tomatoes, 3 teaspoons of both dried basil and dried oregano and 2 teaspoons of Italian seasoning (oregano, marjoram, thyme, rosemary, basil and sage). I also added a pound of cooked Italian sausage after the first 20 minutes and let it simmer for about 20 more. This sauce was super easy and really, really good. I had begun the day thinking I would make a really complicated recipe for bolognese but ended up with thawed sausage and a late start to the dinner preparations. I am so glad I stumbled upon this recipe at the last minute. Definitely a keeper!! Thanks for sharing.