This was an absolute hit at Easter. I had "heavy whipping cream" left over from another recipe, and it worked great. I poured the cream into a bowl and beat the living daylights out of it with a hand blender. I strained it about twice, and then blotted it with paper towels before the final 'beating'. I added a little salt at the end. It wasn't quite as yellow as I imagined, and it looked more like whipped cream cheese. The flavor and texture were the bomb.

Easy, delicious and quick recipe. These are always a hit wherever they are taken, and rarely is there anything left to take home. Nice creamy cheesecake-y texture inside buttery crust... how can you go wrong?

I wish 4.5 stars were an option. This was a very good & very easy recipe. My initial reaction was that it tasted too salty, but everyone else gobbled it up like there was no tomorrow and thought I was crazy. The toddlers weren't impressed at all, but that's not saying much. We talked about making a few minor additions... finely chopped celery & slivered almonds would have given it a nice texture and mild flavor. I'll certainly make this again. I wish I could tell you how they are left-over... 4 adults and 2 toddlers ate them all up!

I was very happy with how this recipe turned out! When I poured the milk mixture over the cake, I thought for sure that it would be too much. Within less than 5 minutes, though, the cake had absorbed the milk mixture. Everyone who ate it either liked it or loved it... no dislikes! I sprinkled sweetened coconut over 1/2 the cake. Delish.

This was a good side... edible but not spectacular. I doubt that I would make it again as-is, although I might consider trying it again and modifying some of the ingredients.

Here's the deal... you definitely have to play with time/temperature based on your own oven. I have this exact recipe based on measurements and ingredients, but my version said to cook at 350 degrees for 45-50 min and wait a full hour and a half before flipping the pan. While the flavor of this recipe was amazing (my husband described it as "death by chocolate"), I could not take it to the party like I had planned to because it turned into a puddle of fudge!!! I think if I would have let it bake the full 50 minutes in my oven it would have been perfect. I knew I was in trouble when I came into the kitchen to check on the cake as it was cooling, and the cake was cracked and I could see the ooey gooey fudge inside had not set enough. I prayed that when I flipped the cake, the cracks would seal and everything would be OK. Well, when I flipped the cake, the center was definitely not done and what I ended up with was cake around the edges holding a literal pool of fudge. Yummy mistake for us, but certainly couldn't take it to a party! My only change was I used pecans rather than walnuts. Everything else I followed exactly.

I got lots of rave reviews on this. I used neufchatel in place of cream cheese and reduced fat Pillsbury crescent rolls to cut some of the fat. I shredded carrots, diced broccoli and red pepper and celery and spread it evenly over the crust. Nobody complained and most people took seconds. It presented beautifully at my NYE party because it looked like confetti. Very pretty and tasty.

I expected a whole lot more from this dish. I used just over 2 c of medium size shell pasta, and there was still not enough pasta to go with the amount of sauce. The sauce was spicy but it got clumpy rather quickly which bummed me out. I left of the breadcrumbs (based on some other reviews) and I don't think it would have made a difference either way. Perhaps if I freshly shredded all of my cheeses (I only shredded the pepperjack... the cheddar and parmesan were pre-shredded) I might not have had clumping issues?

This is my favorite stuffed shell recipe to date. I did not add mushrooms, and I only had enough shredded parmesan for the filling (5 oz). I doubled the sauce. I also used a 1 gallon zip lock bag with the corner nipped, and it made the job a lot easier. I added a few shakes of red pepper flakes to the cheese mixture. The girls track team devoured the shells and some even asked for doggie bags. My husband and other guests also really enjoyed this recipe. I might use Parmigiano-Reggiano in place of parmesan next time to kick it up a notch.

These were mediocre, in my opinion. They are certainly easy to throw together and I suppose they are a nice spin on a box brownie. The flavor was average.

Easy and tasty! I've used both salsa and Rotel, and both turn out well. I've also done this both in the crock pot and baked in the oven and both methods turn out a delicious dish. This makes excellent leftovers. I've also pulled the chicken for leftovers and put the filling in a tortilla with cheese.

Always a hit at parties, and people don't realize how easy it is to throw together.

This is a quick and easy weekday dinner. I add a package of frozen mix broccoli, cauliflower and carrots for a one dish meal. Very tasty.

A hit every time I make it! Do not try to substitute low fat cream cheese or cool whip... the white layer just won't come together as nicely. I learned the hard way. Multiple times. Make sure to spread the white layer all the way to the edges and get a nice seal so that the jello layer doesn't seep into the bottom. In the spring and early summer, when strawberries are in season around here, I also slice some fresh berries into the jello for presentation.

This has become a staple at our holiday table, both at Thanksgiving and Christmas. It is a nice change from the traditional green bean casserole, and it is very easy to throw together. I typically double the recipe and mix everything the day before. About an hour before dinner, I put the mixture in the oven to bake. Delish and doesn't overpower anything else at the table.

I have never had one negative comment about this recipe, and 99% of the time I get RAVE reviews and NO leftovers. After many different methods of making this, I've come to find that they key really IS the yucky canned chicken breast that I wouldn't use in anything else. I thought I could improve it greatly with regular chicken breast shredded, but it just doesn't shred as nicely as the canned (and DRAINED... no draining = yucky goupy dip) stuff. We also prefer blue cheese dressing to ranch. It is equally yummy baked as it is in the crock pot. The most recent time we served this with Fritos scoops, and people went bezerk over it. It's also good with tortilla chips and celery sticks.

VERY tasty tilapia! I didn't have celery salt, so I substituted garlic salt. Also used reduced fat mayo and freshly grated parmesan reggiano. The end result was amazing. So much (non-fishy) flavor! Update: Switch to 5 stars. My husband now loves this dish and asks for it, which is rare. Very tasty!

This recipe makes enough for about 6 pounds of chicken! The smell is a little weird, probably depending upon the kind of beer you select. The chicken ended up very moist and had just enough flavor. I will probably use this again.

Easy, cheesy and delicious! My family went nutty for the flavor. I'll make this again using twice the sauce (we LOVE sauce), and because I love to over-stuff shells, I'll probably double every ingredient in the stuffing mixture except spinach (I loved the amount, hubby thought it was too much). Thanks for sharing!

I loved this recipe. Assembing the hummus was very easy and I got rave reviews when I took it to a picnic. We served it with pita chips and assorted crackers. South Beach Dieters had it with their grilled chicken and raved. There is so much flavor in the sun-dried tomato pesto - it packs a nice punch in this hummus. Thank you so much for sharing. I can't wait to make my next batch. I've given this recipe out about 5 times already.