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Going by the other reviews, I also doubled the "filling" for this cookie bar. I don't believe the amount written would have been enough. I also, like many other reviewers like a stronger lemon flavor, so I used the zest and juice from 1 1/2 lemons. I also added 1 box instant sugar-free lemon pudding to the cream filling and couple drops of yellow food color. The bars are very good. My family liked them. They are kind of like a little cheese-cake cookie. Very good.

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Ma's Premium Ice Cream Pie

Reviewed: May 25, 2009

I made this for a large party and so doubled the ice cream part using quarts. I made my own chocolate cookie crumb crust (just google it for the recipe). I made it in a large cheesecake pan with removable sides. Everyone loved it and I will make this again for special occasions.

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Caramel Pound Cake

Reviewed: Oct. 24, 2008

C'mon folks, you don't have to be a rocket scientist to make this recipe. It is simple. Starting from the first ingredient, 2 1/4 cups brown sugar - down thru the pecans belong in the cake. The remaining ingredients are for the icing. As for the cake....it is delicious and I will make again. My friends loved it.

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Sliced Tomatoes with Fresh Herb Dressing

Reviewed: Sep. 26, 2008

This is fabulous. You MUST use fresh herbs and not the dried stuff. I also purchased fresh mozzarella balls from my local Italian grocery store....sliced the cheese and added to this salad. Other than that, I followed the recipe "as is". My guests loved it and could not get enough of it. Very Yummmmmmy!!!!!!!!!!

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Kiwi Jam

Reviewed: Jan. 30, 2008

I have not made this recipe yet, but it sounds like something we would like. Could anyone tell me how many pints this makes? It would help to have that listed in the recipe, so we could have the jars and lids prepared.

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German Potato Pancakes

Reviewed: Jan. 1, 2008

To the reviewer "Amanda" (posted Nov. 26, 2007)...Amanda - mashed potatoes? These are NOT to be made with mashed potatoes. You made a completely different pancake using them. This is an old German recipe and you NEED to use GRATED, RAW potatoes. I have been making these for years and got the recipe from my German Grandmother. Please, try them with the grated raw spuds and you will not believe the difference.

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Pumpkin Cookies V

Reviewed: Nov. 11, 2007

These cookies are great and very moist. I have made them two times. The first time I baked them exactly as the recipe was written and the family really liked them. The second time I made them, I added two to three big handfulls of dried cranberries (and still topped with the icing) and my family just loved them this way. We love anything pumpkin and I will be making these often.

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Slovak Stuffed Cabbage

Reviewed: Oct. 22, 2007

This is a great recipe and reminds me of my Grandmother's stuffed cabbage I ate as a child. I added beef broth in place of the water, only used one can of sauerkraut (rinsed well and drained) and the SECRET in nice tender leaves (as my grandmother would say) is to slow cook it. Bake at 250 degrees and cook all day. Yummmy...

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Pumpkin Butter

Reviewed: Oct. 15, 2007

I would like to know if anyone out there has any idea if I could make this recipe and instead of "canning process" would be able to jar it and put in deep freeze. I know I need to leave space at top for expansion, just wondered if anyone has tried this or has any ideas on freezing this mixture.

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