Not impressed. First day, cake was dry and just ok. Second day, the topping had soaked through and cake was a little sunken and too moist: almost soggy. Good flavor that day, but wouldn't want to serve it like that.

Exceptional! Made exactly as written. Brought it to the office & the most finicky eater said it was delicious...better than his wife's. I used the Whipped Cream Cheese Frosting from this site for a lighter touch.

So easy, so good! I've made these several times and love how quick, delicious, and how they always turn out perfectly. The last time I made them, I tried just using store-bought gingersnaps as the crust. I put one in the bottom of the muffin liner then put the filling on top and baked - it was wonderful...the gingersnap softened and was similar to a graham-cracker crust.

Delicious and easy! My daughter and I both loved it. You'll need a pan, not a plate, to flip this onto. I spilled some of the liquid on the kitchen floor when I turned it over onto my plate because there's a lot of liquid that oozes out. I'll be taking to the office soon & making a lot of people happpy for breakfast!

Waaaayyy too much feta. I'm rating this according to the printed recipe. I wish I would have just put half the feta in - would have rated much better. I did't use the whole amount of butter and it was plenty. The crust was crispy and everything baked perfectly. I used fresh spinach and added a little bacon. I do like feta...just not that much. Very overpowering and salty.

Made as instructed and added black olives. Tastes great and is very easy. Thanks for a wonderful recipe!

This has a wonderful flavor. I couldn't find my thermometer, so I cooked to the soft ball stage by testing with water. I used 3 bags of microwave popcorn, but may use 4 next time. The balls were a little too soft and chewy, so I put in a 225 degree oven until they were a little crispy - about 30 minutes. They could have gone longer - they were still chewy, but not as soft. I cloroxed my sink & used it to put the popcorn in and mix - hot water cleaned it right up.

Made this recipe exactly as written and would't change a thing! The sunflower seeds added a delicious crunch and all the ingredients just blended for a wonderful taste treat! Hard to stop eating it! Thanks, Jen!

This is now one of my favorite soup recipes. I like to add baby spinach and sometimes some lentils.

These bars are the BEST! Many days, they're my breakfast! The flavor is outstanding. I added craisins & walnuts, use just 1/3 cup of brown sugar (not packed), whole wheat flour, 1/3 c flax, & 1/3 c wheat germ.

Excellent. Always a big hit. As suggested, I used dijon mustard in the dressing and a couple of packages of spring mix lettuce.

I was disappointed. They were lacking. They were also too sugary-tasting (grainy).

I read through the reviews and revised a little. It didn't rise at all, so I took out a tiny slice and it was fabulous! (I made for Thanksgiving, so I wanted to be sure it wasn't a flop) I used 3 pkgs of cream cheese, 1/3 c sour cream, only had 2 eggs, used extra pumpkin & spices. I tried my first water bath and it was a consistent texture all through. I had read that foil can leak so I used a Reynold's cooking bag to prevent water seepage - it worked perfectly...just scrunch the bag down to the top of the pan and it won't fall over on the cheesecake! ( or you could cut some of the excess off...I was trying to see if I could re-use the bag) I baked for 50 minutes and removed from oven immediately to cool. I let sit for an hour and put in refrigerator...no cracks! It's not a heavy cheesecake...very light. Love it!

This has been a family favorite for years. I don't reserve the extra for the top...I just mix all together. People who don't care for the traditional cranberry jellos or sauces love this dish.

This recipe got rave reviews from my co-workers. I made exactly as written, using raw spanish peanuts...all 3 batches were perfect. I sprayed a piece of foil with non-stick spray for easy cleanup (laid it on top of cookie sheet) Will never make on stove again!!