Years ago I had a Philadelphia Cheesecake cookbook I used often...I sadly lost it in a move, and hadnt made a cheesecake since...My MIL asked for her old favorite, Pumpkin Cheesecake, and I was so glad to find this recipe...I changed nothing but used a Keebler crust, the big one with two extra servings and it was barely big enough, but it made it. I had never done the swirl before, and it looked and tasted great! My mother in law was thrilled and the other dinner guests loved it too, there was none left for me to take home, lol.

I wanted to make something different for Thanksgiving, other than my traditional Pumpkin, Apple and Pecan Pies, so after researching recipes, decided on this one. I read a lot of the reviews, and boy were they helpful. I used 3 cans of Oregon Sour cherries, and could have used one more probably...accidentally put in a tablespoon more cornstarch and my 5 year old added a tablespoon more butter, lol, she likes butter...and it turned out fabulous!! I confess, I used a Publix crust, have ZERO counterspace for rolling anything out, lol...For my first from scratch (mostly) Cherry pie, it was a big hit, the first dessert (from a whole bunch) gone, and I had a dozen requests for the recipe! This recipe is foolproof, and is going in my permanent recipe box!

MIL asked me to bring the greenbean casserole for Thanksgiving, so I thought I'd give this a try. I read the other reviews, and made a few modifications...mixed in a cup of the cheese with the beans and sour cream...sauteed the onion and a handful of chopped baby portabellos...mixed crushed ritz with some french fried onions for the topping...and it was a huge hit! All the family loved it, said they want it for Christmas dinner too! Oh, and I made the casserole on Tuesday night, without baking, stuck it the fridge till thursday and baked it 35 minutes, it was great! I give the recipe 5 stars, even with my modifications, because without the base recipe, I'd have had nothing to play with!

I was looking for a new cookie recipe for a Fall Bake sale, and thought these sounded good, so I made the recipe just about verbatim, only added a few tablespoons of cherry juice to the dough, got a nice soft dough that was surprisingly not too sticky. I used a teaspoon to make the well, used a bit of frosting to keep the cherry in place, and put the remaining icing in a ziplock bag and drizzled the cookies before baking, and according to my super critical Hubby, they are simply awesome and must be included on the Holiday Cookie List! I did only get barely 2 dozen from the original recipe, will have to double or triple that in the future, and I did as other reviewers mentioned and halved the icing recipe and still had a bit leftover. Overall, I really like this recipe, the cookie portion alone I'm going to use and play with, add chocolate chunks and such, so thanks to Jamie for a great recipe!

My 5 yr old daughter wanted to make coconut cookies, so we found this recipe and decided to whip up a batch. And are we glad we did, they came out AWESOME! There were a few changes to the original recipe, didn't have cornflakes, subbed Rice Krispys, lightly crushed...and my 5 year old accidentally added another teaspoon of vanilla...she also insisted we toss in some semi-sweet chocolate chips, lol...With my pain in the butt tricky oven, they took about 12 min total for a nice golden brown edge, and are the promised crispy chewy cookie! My hubby is SUPER picky about cookies, and almost always has a critique of my baking, he said these were PERFECT! I give it 5 stars, even with my revisions, because without the original recipe, I'd have had nothing to play with! Thanks Melissa, awesome recipe and I'll be putting a copy in my permanent cookie recipe box.

My 5 year old wanted to make Grandpa some chocolate chip cookies (as a bribe to paint her bedroom for her, lol) and we decided on this recipe, and success! I did of course make a few changes, lol...did 1 1/2 cups light brown sugar, 1/2 cup white...forgot to dissolve the baking soda in hot water, just added it to the flour and salt...added another half teaspoon vanilla to make up for the lost liquid...and all we had were pecans instead of walnuts...baked mine on parchment paper, and with my tricky oven, the batches took about 11 minutes total. These are REALLY really good cookies, crispy on the outside, chewy goodness on the inside. Might be a slight touch too sweet for some, I have a sweet tooth and these were boderline, I don't think decreasing the sugar a bit would hurt. Thank you Dora, for posting a great recipe that is infinitely adaptable to individual tastes!

Wow, this recipe is AWESOME!! I read a great many of the reviews, and picked up some great tips...I halved the recipe, substituted some brown sugar in place of white, added a dash of allspice & cloves, and baked it in one standard size loaf pan at 325 for about and hour and a half (my oven sucks, make sure you check yours half way thru baking) and topped it off with a brownsugar/butter/flour/cinnamon streusel topping...and I LOVE IT! So far I'm the only one who's tried it, but I bet my family will flip for it! I'm adding this to my permanent recipe file, and wish I'd tried it before Christmas!

Well...I followed the recipe to the T, and ended up with a dough way to soft...I ended up having to roll them in balls, and while they were edible, nothing special and I kind of feel like I wasted 2 sticks of butter. I chilled it for 15 minutes, and it was still to sticky for my electric cookie press...I really hate to write a less than glowing review, but I'd hate for anyone to be disappointed as I was. I'm off to try another recipe!

Tried this method over the holidays, and I will NEVER fry bacon in a skillet ever again, lol...I finally know how to make bacon crispy without being burnt like my husband likes it. I too line the pan with foil, use a spritz of pam on the cooling rack, and bake at 400 for about 20 minutes...and perfect bacon!

Tried this the other night since I had all the ingredients on hand, and it was very tasty! Yes, I did modify just a touch, I added some minced garlic for kick, and only had 98% fat free cream of broccoli...also, I served it over brown rice, and it was really very good! I too sauted the onions w/garlic and added the beef and then other ingredients. It tasted even better the next day at lunch. A solid 5 star recipe I'm adding to my collection, thank you Linda!

What a quick and tasty recipe! Tried this tonight, and dealing with my 3 year old "trying to help" me in the kitchen took me longer than the actual prep and cook...I read a lot of the reviews, and changed this about the recipe. Added 1/2 tsp of garlic powder, a 1/4 of paprika and 1/2 cup of panko crumbs. I didn't have non stick spray or olive oil, so I just spritzed the foil covered cookie sheet with some butter spray, and lightly seasoned the fillets with some old bay seasoning. I broiled vein side down for 4 minutes, topped with cheese/crumb mix, and broiled for another 3...came out great and the family inhaled it! Now warning, if you don't like parmesan cheese, then don't use this recipe, it's a predominant flavor..And tilapia is a mild, somewhat delicate fish, that benefited from the stronger taste of the topping. And although I did change the origianl recipe to suit my tastes, I still give it a deserved 5 stars, for without the basis of the original recipe, I wouldn't have anything to build off of...

Excellent recipe, made light fluffy pancakes! my only substitution was veg oil in place of lard, didn't have lard on hand...and these still turned out very tasty.

A tried and true classic...great for kids and adults alike. I took 4 hotdogs, cut in half and nuked for about 30 seconds just to warm...wrapped each piece in a half slice of american, and rolled into a crescent roll...baked at 350 for 13 minutes and viola, a tasty quick treat! Thanks for the recipe reminder of this classic.

Excellent recipe! I made it verbatim the first time, but the second time I made them I was running short on time, so I cheated...I used a box of Stouffers frozen spinach souffle, and onced cooked and cooled a bit, I mixed in a little minced onion and bacon...tasted EXACTLY the same with a 1/3 of the prep!

This is good old fashioned comfort food, from back before everything had to be spiced and seasoned to death! My father-in-law used to make this for my husband when he was a boy, and although he passed before I met him, I managed to duplicate my husbands favorite breakfast. I like the idea of adding some garlic, and maybe a dash of crushed red pepper. This is a excellent recipe to start, and then tweak to your familys preference. About the only thing I do different is I used dehydrated onion flakes and I add them to the beef as it's browning, that's just my husbands preference, for I can't seem to dice a fresh onion fine enough...:)

I decided to give this recipe a try today, and I'm very glad I did. I followed the recipe, except for these changes based on the other reviews I read...I used only 3 tablespoons sugar, added an additonl cup water (my family likes a more gravy like sauce, not too thick) and browned the meatballs in a bit of oil a bit...I also added a good chunk of pepperoni stick (old trick by my mom) and a half pound of beef stew chunks, browned as well, and simmered the whole thing for about 6 hours...Other than those changes, I follwed the recipe...:) The gravy came out phenomenal, and the whole family is looking forward to having it tomorrow as well (italian food is better the day after) So thank you Jenn, for a great recipe that can be easily tweaked to personal preference! Edited to add: I've now used this recipe a half dozen times to great success and reviews...I now double the batch and freeze half, and it keeps VERY well in the deep freeze for up to two months. All in all now my gold standard recipe to use for sauce and meatballs, NEVER again will I buy premade stuff!

BEST...APPLE PIE...EVER!!! I'd give this 10 stars if possible, and a HUGE thank you to Rebecca for sharing her Grandma's recipe, it's going to be a family heirloom for my family! I read a good many reviews, and made a few changes...I dusted the apples with a bit of cornstarch/cinnamom, and to the sugars I mixed in some cinnamon, allspice, cloves and nutmeg then added to the sauce mix. I mounded half the apples in the pie plate, poured 1/3 the sauce over them, added the rest of the apples, poured another 1/3 sauce over and topped with a full crust (never tried a lattice before, this was my first from scratch pie) with decorative vents, which I poured the rest of the sauce over. I baked according to directions, and viola, the best apple pie I think I have ever tasted!!!! I did use granny smith, I like the tartness of them contrasting with the sweet sauce. For my first ever from scratch apple pie, this was a HUGE smashing success with my family, and will be the gold standard against which all others will be measured!!! Thank you again Rebecca for sharing this fabulous recipe!

After reading the reviews, I used this recipe as a jumping off point and made the following changes: Used 2lbs of ground sirloin, 1 can cream of mushroom, 1 can cheddar cheese soup, a full bag of tater tots, and a can of french style green beans. I browned the beef with the onion and a teaspoon of minced garlic, and 1 tablespoon greek seasoning. I then mixed the soups and 1 cup of milk into the meat after it was browned and drained. I layered the greenbeans on the bottom of a 9X13 casserole dish, spooned the meat mixture over it, then sprinkled 2 cups of shredded cheddar over that, then topped with the tots, which I patted down into the cheese. sprinkled the whole thing with some fresh ground pepper, and baked at 350 for 40 minutes. For those other reviewers who complained about blandness, well I think it's common sense to season your meat while cooking, and hey, be adventurous and use this recipe as a starting point, tweak it with different soups, cheeses, spices...My family and I really enjoyed this dish, and while I did make changes, I think this recipe deserves 5 stars for a great basic recipe, and inspiration. I am looking forward to the leftovers for lunch tomorrow, I am betting that like most casseroles like this, it'll taste even better tomorrow! :)

This is quite possibly the best peanut butter cookie recipe ever! I made per the recipe verbatim...except for one inadvertent change, I ran out of flour, and only had about a cup and 3/4...but these still turned out fabulous! I cannot wait to try a batch with chocolate chips! Baked these 12 minutes exact at 350 and the cookies were perfect, crisp on the edges and slighty chewy. And the perfect peanut flavor! I used Peter Pan Whipped peanut butter, it seemed to mix in really easily. try these cookies, you won't be sorry.

Came upon this recipe today while looking for another addition to my upcoming holiday baking list...I made two changes: used half light brown sugar in place of white, and didn't used nuts. This is a excellent recipe, not overpoweringly chocolately, just enough...they baked up crispy on the edges and tender inside, just like a cookie should be! I am definitely adding this to my holiday cookie list!