Oh my gosh. I want to marry this recipe. Seriously. The only thing I did differently was to omit the chocolate (don't like chocolate), substitute cinnamon-spice-flavored coffee creamer for the heavy cream, and I sprinkled 2 chopped peeled apples on the baked crust with the nuts before topping with the caramel. (swooning in delight)

Even though I liked the idea, I didn't like the soup itself. I made some changes. Instead of ground beef, I used 1 lb. of stew beef cut into bite-sized pieces. Dredged in flour and browned on high heat for about 10 minutes, then added the onion and celery and cooked another 10 minutes. I omitted the onion soup mix and used a 26 oz. can of tomatoes with basil and garlic added. I replaced the water and chicken broth with with 4 cans of beef broth and it was plenty of liquid. Used the amount of frozen veggies in the recipe and simmered for about an hour to be sure the beef became tender. Salted and peppered to taste and it was great. The flour on the beef also created a better texture for the soup.

I made this for a baby shower and it was a HUGE hit. I made a few changes; I substituted turkey for the bologna and used regular mayo in place of the Miracle Whip. I didn't frost the outside with cream cheese; when I spread the fillings betweeh the layers, I spread nearly to the edge, then pressed the top layer down to squeeze the filling out to the edge. After the last layer, I trimmed the sides, cut the loaf in half, wrapped each half tightly in plastic wrap and placed it in the freezer for about four hours, which made slicing it thinly MUCH easier. I cut it into thin slices and served it arranged on a platter; I think frosting the outside with cream cheese would have made for a messy presentation. This was time-consuming but worth it.

YUM. I honestly had no problems with this recipe, although I did have to add the juice of one extra lemon (3 total). The filling started to thicken very quickly, so the recipe's directions to "cook until thick" weren't very helpful. Just cook it until you're ready to pour it in the shell. It was delicious.

DELICIOUS. I added a few grates of fresh nutmeg and a bit of cloves. I used the syrup to top some caramel pear tartlets. This is definitely a keeper.

I agree with a previous reviewer and cut a LOT of ingredients from this recipe. I didn't bother with the sugar and used 1 cup of sour cream instead of all the different creams. I also grated the raw onion using a cheese grater and used about 1-2 tbsp. of the pulp and juice. Doesn't sound like much, but it packs a LOT of flavor without the unappetizing chunks of onion. I also omitted the olive oil because really, 1 tsp? What's the point? I just mashed the butter into the hot potatoes instead. The taste wasn't bad.. I just think the recipe is a bit too convoluted to be considered stellar.

Sorry, but I didn't have good results with this recipe. It was *extremely* greasy. I blotted the top with folded paper towels and finally gave up after completely soaking THREE paper towels. I made it again and basically redid the entire recipe to much better results.. omitted the mayo, added a drained 10 oz package spinach, 4 oz cream cheese, 3/4 cup sour cream, half a jar of alfredo sauce, 1 clove garlic and about 2-3 tsp. hot sauce (added flavor but not much heat). I also changed the cheese from mozzarella to monterey jack.

This is really delicious. It's not a very "seasoned" soup, and the chicken and mushrooms are definitely the stars of the show. I cubed the raw chicken and added it to the soup so it would cook in the broth. The texture of the soup was *perfect.* I thought there was way too much garlic and next time I'll only use one clove. I topped my bowl of soup with parmesan cheese and it was lovely lovely lovely.

This is the best coffee cake recipe I've ever tried, and I've tried plenty. I've used all flavors of preserves and I've replaced the preserves with 1 cup of various pie fillings. If you cut the cold butter into the flour mixture using a food processor, the texture of the cake is so incredibly tender. TRY THIS RECIPE! You'll love it.

The cookies themselves were nice, but who wants to stand there and stir the filling for 25 minutes straight? I actually had to cook mine for 45 minutes on medium heat before it took on any color. The filling also has a sharper taste than caramel, more like strong butterscotch, and I personally didn't like the flavor combined with the vanilla extract. I would make the cookie recipe again, but change the filling to 1 bag of caramels melted with 2 tbsp. water or cream. Easier and probably better-tasting.

I made this earlier today and it's wonderful. I omitted the butter and left everything as is. Nice and creamy, and it's great as leftovers. The calorie count is high, so solve the problem by not eating it every day (and review it AFTER trying the recipe). :)

I don't even like pecans and I'm going crazy over this recipe. I made it in a deep dish pie shell, so I used 3 cups of pecans. I added another 1/4 cup each of corn syrup and sugar, an extra egg, and a bit of extra vanilla. This will be my holy grail pecan pie recipe from now on. YUM.

It's hard to review this recipe. On one hand, they were some of the best cookies I've ever had. On the other hand, the dough was nearly impossible to work with. I omitted the cinnamon and added 1 tsp. fresh lemon zest and 1 tsp. vanilla extract. I followed the suggestions of other reviewers and froze the dough after rolling and cutting and that is definitely a necessary step. However, my freezer is completely empty (I've just moved) and if my freezer had been full, I wouldn't have had room to freeze the cookie sheet. I'd try these again, but perhaps just roll the dough into balls, make an indentation, and fill with jam before baking. The taste is wonderful. It's definitely worth playing around with. UPDATE: I took my own suggestion and rolled the dough into balls, indented, filled with jam, baked, and dusted with confectioner's sugar. They were just perfect, and the first cookies to disappear at Christmastime.

I didn't care for this recipe at all. There was far too much egg for my liking which really made the texture nasty, and there wasn't nearly enough onion. Halfway through, we added more onion, more salt and some cheddar cheese to the remaining batter but there was still way too much egg. The whole recipe was just missing something. Sorry.

These are wonderful. I didn't cool my batter before adding the eggs, I just beat them in on high speed to incorporate them quickly. I had no trouble with deflation, either, so I didn't poke holes. Just make sure you bake them long enough so the insides aren't soggy. For the filling, I mixed two boxes vanilla pudding mix with 2 1/2 cups eggnog, 1 1/2 cups milk and about 1/4 tsp. freshly grated nutmeg. Then I whipped the 2 cups of cream separately and folded it into the pudding. Filled the puffs, piled them on a pretty plate, sifted confectioner's sugar over the top and garnished with sprigs of fresh rosemary and sugared cranberries. Lovely recipe!

I had to tweak this A LOT to get it to work. There isn't enough sugar or gelatin. Here's what I did instead: 2 teaspoons gelatin, 4 teaspoons cold water, 1 cup heavy whipping cream, 1/4 cup confectioners' sugar, 1 teaspoon vanilla extract.... Combine gelatin and cold water. Whip the cream, and add confectioner's sugar. Add gelatin mixture and vanilla extract. Continue whipping until the gelatin is incorporated. Heating gelatin in the microwave never works for me, so I heat mine on the stovetop. Less mess, more consistent result.

PERFECT pie. Didn't change a thing except that I didn't have any rum. It was perfect and silky and just the right amount of sweetness.

This recipe worked fine. All the other recipes I've used call for white sugar, and I'm not crazy about the brown sugar flavor in this recipe. But if you like brown sugar, you'll like this one.

This is a really great and versatile recipe. I was concerned that it would taste too "cake-mix"-y, but it's a really nice flavor. I've since made this with orange cake mix (with orange rind and dried cranberries mixed in, drizzled with white chocolate), lemon cake mix (with almonds and poppyseeds), and spice cake mix (with walnuts, mini chocolate chips and a toffee drizzle). Yummy!

These are great, and so super-easy. I omitted the chocolate chips, added 1/2 cup of sour cream and reduced the water by half. As a hint: I've tried several different brownie mixes and oddly, the best batches I've made were when I used the Walmart brand fudge brownie mix. Taste and texture were just perfect, whereas the other brands really couldn't compare. Strange, I know, but give it a try. :)