OOOHHHH MMMMYYY!!! What a fabulous little recipe. I used kiwi, apple, strawberry, blueberry, grapes and apricot preserve. I skipped the sugar and it was plenty plenty sweet from the fruits. I made ahead of time by a couple of hours and it did have a nice juice that formed on the bottom of the bowl that I just stirred up and dunked away- with those delicious chips. I only needed 1 cup sugar and 1 tbsp of cinnamon and it coated all my chips plenty. I followed suit and put all chips in a big tupperware with sugar and cinnamon and mixed around. I baked some on a baking sheet and some in mini muffin tins and I like the muffin tins ones the most..you really can get a good scoop of the fruit with the juice in them. Can't wait to make for a party to impress.

Very cute and easy recipe. My kids made this and added colored sprinkles as one of the layers. We didn't use all the fudge and we wish we did. It was hard to spread but we just smeared it into the cool whip. I can't wait to experiment and doctor up the cool whip to give it more flavor. The nut part was the best for me so I wouldn't skip that. My husband thought it was delicious. Cute treat that's different and easy for the kids to help.

This was good but not over the top good. I used only two tsp of cinnamon and I still thought it was overpowering in taste. I used cut up fresh strawberries and threw in extra and no recipe is complete without a few squirts of vanilla. Also a handful of mini choco chips because everything tastes better with chocolate. The batter was soo thick so I added a touch of milk. I will make again and lessen the cinnamon and try a squirt of strawberry extract for a deeper flavor. Baked 60 minutes and they were beautiful loaves.

Great smoothie...I am a breakfast smoothie junkie! Just changed a tad for a healthier route. I used half a banana, the given amount of strawberry and kiwi and reg vanilla yogurt not frozen. I left out the juice to save calories. I added 9 almonds for some healthy fat(ya need to eat good fat in order to lose it). With that it was a perfectly balanced smoothie that is a good jump start to your day. I added all ingredients into blender with a dab of water to make it blend nice...then I added a cup of ice to give it a great smoothie texture. 5 stars for sure. Oh and for the real health conscience..instead of yogurt go for the scoop of protein powder that comes in fabulous flavors.

WOW...I never would have thought something so easy to make would be so YUMMY!! Very easy for my 3 and 4 yr olds to make and they LOVED eating the end result. Ofcourse one of them likes chocolate ice cream so I just added a few squirts of choco syrup to her batch. Great little project for them with a delicious result.

I have to say that I was dissapointed with this dish. Very salty..and could taste nothing more than the soy sauce. Also my sauce did not glaze or thicken..I followed recipe exactly... Maybe I'll try one more time and follow suit to other reviewers and add in some cocoa and garlic and onion powders and finish baking on the grill or in the oven. Maybe that would help.

OK-these were a good afternoon treat. Don't think for me it would pass for a breakfast- more like a dessert. I too needed more of the sugar mixture so I would suggest doubling that from the start. I also skipped the sour cream. Very delicious. If you are not looking for a tart filling- I would suggest adding alittle conf sugar to the cream cheese mixture. I might try that myself next time. My kids loved making them..very easy for them to help and roll out the bread. They even rolled and dipped. Good kid friendly recipe. THANKS!!

Hot out the oven with some butter on top and I was in heaven...I am ashamed to admit that I scoffed down four pieces at once. I skipped the caraway seeds for taste preference and you def only need like 1 1/2 to 2 cups of raisins which I did half regular and half golden. This is a moist irish bread not dry. My dough wasn't too sticky but it was wet-thought I did something wrong but it cooked up beautiful in 60minutes. I took another suggestion from a review and suppl the sour cream with a stick of melted butter and found that loaf to be drier.

This was very yummy. First as with all chicken-I marinated in buttermilk all day(1cup milk 1 TBS vinegar or lemon juice if no buttermilk) for that extra moistness. For the cheese stuffing I added extra garlic, fresh basil, and fresh grated parmesan cheese. I stuffed chicken and baked covered for 35-40 minutes and removed foil and sprinkled more mozzerella cheese on top and baked an additional ten minutes. Will def make again but BEWARE you do really only need like half the cheese filling. I used five large breasts and stuffed them pretty good and had lots of filling left over.

YUMMMYY!! Hot outa the oven these rolls almost didn't make it to the table. Next time I might add a squeak less sugar but other than that these were fabulous. I took half the batch and rolled into balls and baked in muffin tins. YUMMY!! The second batch I rolled out and rubbed 1/3 cup softened butter and mixed 1 cup brown sugar with 3 tsps cinnamon and sprinkled all over the butter. Rolled that up and cut into buns and let rise for awhile and baked 375 for 20 minutes. I iced those with a cream cheese icing and WOW how delicious. Great base recipe for so many yummy things. Don't pass it up...you'll be missing out.

LOVED IT!! Tortellini with peas and ham in a cream sauce is one of my favorites and this was great. I did one portion with mushrooms and one without for taste preference and each was delicious. I used heavy cream instead of whipping cream and you MUST use fresh grated cheese for this recipe for the best flavor. I always sprinkle in every dish some spice..for this I think I did kosher salt, pepper, a sprinkle of garlic powder. Every dish always gets a sprinkle of sugar too. Don't know why but I add it to every dish. Wether or not it does anything who knows but this dish was great. You wont be dissapointed.

This was good. I am a big fan of tomato cream sauces so I thought I would switch it up and try this. Def different and worth a try. I did sautee up some onion with the garlic and basil and I used jarred roasted peppers and added a few extra pieces. I also used mostly heavy cream with a splash of whole milk for the cream which I also mixed in 2 tsp cornstarch for a thicker sauce. Spiced it up with some dashes of red pepper flakes, sea salt, pepper, and red paprika. Using fresh grated cheese makes a big difference in a dish. Served over fettucini. Wouldn't it be an idea to brown chicken chunks with the onion/garlic - blend the peppers then pour over the chicken..Let that cook awhile and then add the cream and spices...Throw over pasta and top with some shredded mozzarella cheese and bake til cheese melts...Sounds good huh?? It's great to have a decent base recipe to experiment with.

How delicious this was. I used Jay's signature crust from this site and we couldn't stop eating it. First as always I marinated my chicken in buttermilk all day(if no buttermilk 1cup milk, 1tbsp white vinegar or lemon juice) this makes for some extra moist chicken.. Then I sprinkled olive oil in a skillet and sauteed my chicken until brown on all sides. Then I added all the ingredients and simmered for a half hour until the chicken was cooked. This eliminated getting two pans dirty. I just kept sampling right out of the skillet before it even made it to the pizza. I used mozzarella cheese as my cheese because that's my taste preference. SOOOO YUMMY!!!!

Cool punch and tasty too..I made for a kids halloween party and they loved it..and even more they loved the floating hands. Beware when removing the glove from the ice..the fingers break-off easily so either cut off the glove with with a razor blade or remove very very slowly! I had two hands minus the middle fingers!

OOOOHHH MMMMYYYY!!!! How delicious. I love apple season and this is by far my favorite pie I've made so far. I did mix 3tbsp lemon juice and 1 tbsp cornstarch in saucepan and simmered the cut up apples in that for 15 min until warmed. I did use only 1/2 cup white sugar and 1/4 cup flour for the apple mixture and I added a few squirts of vanilla and a few pats of butter on top of the apples as well. I skipped using caramels for all the reviews of the caramel not melting well-so I used the caramel apple dip that is next to all the apples in every store during this apple season and put dollops of that evrywhere. I can't say enough how delicious. Mine wasn't watery or soggy in the least-but beware- don't forget to seal pie because it does leak and don't forget the cookie sheet underneath. I also needed to bake mine for more like 1 hour to 1 hour 10 minutes.

SOO YUMMY!! I have been trying out all diff apple crisps and pies this apple picking season and this was a great recipe to use the apples on. I used a mix of fresh empire and gala apples from the orchard. For the sugar mix for the apples I did use 1/4 cup brown and 1/4 cup white sugar and 2 tbs flour then the cinnamon. I mixed the apples in that in a bowl before pouring into the crust. I did put a few pats of butter on top of the crust first and then on top of the apples once I poured them in. I also gave the apples a few squirts of vanilla as well. The crumbs I did 2/3 cup flour, 1/2 cup brown sugar, 1/2 cup white sugar, 1 tsp cinnamon, and 1 stick butter softened and mix with hand and made large crumbs to sprinkle all over-it makes the ultimate crumbs-I LOVE CRUMBS! I did bake at 400 for 30 min and noticed the crumbs were getting brown fast so I turned down to 350 and baked another 30 minutes placing a piece of foil over the top. I kept testing with my fork to make sure my apples were nice and soft inside. AND let me tell you with a scoop of vanilla bean ice cream on top-I was in heaven eating this!

What a yummy treat...Even better then crunch and munch and cracker jacks. I only had 2 cups peanuts so I threw in 2 cups almonds. Next time I'll try cashews. Soo good. I did skip the paperbag method and just mixed in a large stock pot and put into two aluminum lasagna pans and baked for the 10 minutes. Absolutely delicious. Soak your dishes in warm soapy water for 15 min for easy clean-up. This recipe makes a ton so you might want to half it. Once you start eating-you wont stop. The salty pretzel adds such a nice twist to this caramel popcorn treat.

OOHH MMYYY!!! This is sooo heavenly..warm out of the oven with vanilla ice cream on top..Doesn't get much better than this. It's apple picking time so I used some fresh picked Empire apples. I used two 8x8 inch glass dishes instead of a 13x9(one for me and one for a friend). I used 3/4 cup white sugar and 1/4 cup brown sugar, flour, cinnamon and a dash of nutmeg(which I will leave out next time-ita a very overpowering spice if you use too much) to sprinkle over the apples and mixed together with a spoon to incorporate it all into the apples . I also gave the apples a few squirts of vanilla and topped with a few dollops of butter(it's already high fat and calorie-why not go for the gold!). Then for the topping I did one and a half batches for more crumbs. I love the topping..I didn't use all brown sugar-I did half brown half white. I also added in some more cinnamon to the crumbs. I softened the butter not melted it for extra big crumbs-just squeeze in your hand and let them fall over the apples in big fat crumbs--YUMMMY!!! No need for the water-the apples were squirting at me when I cored them-so I new they were juicy enough. PERFECTION and I feel a need to go apple picking again so I can make more of this fabulous dessert!

OK-This recipe has such potential to be better than a five-with slight modifications. I must agree with the rest - the lemon pudding itself was fake tasting and I too had to add lemon juice and lemon rind to kick it up to a nice lemon taste. Now in doing that my lemon pudding got a little too runny and didn't set up as nice. Next time I will add a little less liquid(in the milk/heavy cream) to compensate for the lemon juice. To make the pudding mix layer itself I did use half heavy cream and half milk-because it makes the pudding soo much more rich and tasty. I also used fresh whipped cream (2cups heavy cream, 3/4 cup sifted confectioners sugar and a squirt of vanilla-whip in chilled bowl with chilled wisk or paddles) instead of cool whip and it was awesome. This really is such a great little recipe that is soo easy to make with such a nice combination of flavors-cream cheese,lemon and fresh whipped cream. YUMMY!! Don't pass it up-just make sure to add either the lemon juice or lemon extract if you have it.

I took advice of others and used 1 box banana creme pudding mix and 1 box vanilla pudding mix. For me it kind of gave it too much of a fake banana taste but ofcourse it was good enough that there were no leftovers. I mixed the pudding with half heavy cream and half milk-it makes it taste soo much richer and yummier. I also used fresh whipped cream (2cups heavy cream, 3/4 cup sifted confectioners sugar and a squirt of vanilla-whip in chilled bowl with chilled wisk or paddles) opposed to cool whip. I am use to having a banana cream pie from scratch that has more of a vanilla custard taste with lots of banana in it. I do want to try again just using the vanilla pudding mix and see which i like better. I wouldn't pass this up though- I would be skeptical though of using the banana pudding if you are looking for a true banana cream pie taste- if you are all about the banana-GO FOR IT! Def soo easy for a last minute dessert.