This is delicious and soooo easy! I toss all ingredients in a screw top jar, just shake to mix. None of that bowl and mixer business. My hubbie requests this by saying 'I'd like to eat more salad'. I cut WAY back on the sugar (3.5 Tblsp) and onion (4-5 Tblsp), and reduced the oil to 1/4C. Didn't have horseradish, so I used cayenne (to taste), and I really like garlic, so I used 1.5 teaspoon of minced. And LOTS of fresh ground pepper. I think I could probably use even less oil to make it healthier. Thanks a lot for the recipe, it is a winner at our house!

I was kind of leery of this recipe. Especially since I couldn't find my other 9" pie plate and had to use the 12". I snuck a small piece out (before adding the topping) and thought 'Meh'. But the topping totally makes this yummy! It's crunchy and sweet, smells heavenly, and everyone at our shindig loved it. This was really simple to put together. There's not much call at our home for coconut anything, but it's something I can take to parties with confidence. Thanks!

I used 1/2 butter, 1/2 shortening, and a few teaspoons of sugar and let me tell you, this is MUCH better than the last recipe I used. I followed other suggestions to add ice water a tablespoon at a time and it came together really nice, and rolled well after refrigeration. It makes *just* enough dough for one double crust pie. To make it work with two single crust pies I had to roll it really thin. I will definitely make this again, just maybe quadruple it. ;)

So let me preface this by saying, I totally forgot to add the butter to the filling. I don't know know if that's why my filling was just a touch runny. I would have preferred the filling a little firmer. But the taste, OH MY! It's wonderful. I used the Meringue II recipe, and it was a hit with everyone. This really is an excellent recipe.

Super yummy and foolproof for a beginner. I had a little bit of weeping when I refrigerated it, and a few more beads on the second day, but nothing major. I used this with Grandma's Lemon Meringue Pie from this site, and tossed in the extra white. Was more than enough filling to cover a 9" pie. Thanks a lot for the awesome recipe!!

I really liked this cake, especially as a base for experimentation. It is a bit crumbly, but still moist and tender, and had a very good flavor as a base with something else. For us it was cherries and whipped cream. I think the only real change I would recommend is to mix the flour/sugar and shortening (or butter) until it resembles cornmeal, before adding the milk. I had to beat the heck out of the thing to get it all smooth! ;)

These were great! I like smaller muffins, so I made 18, but use a bit more cream cheese if you do this. Also, if you don't want to keep yet ANOTHER flour type in storage, use your coffee grinder to grind up the oats and it makes a great substitution. I also ground in some bran cereal for extra fiber. Thanks for a winner! :)

This isn't a recipe I normally use (Mine is MUCH sweeter). Yes, this is a bit of a bland cookie. I believe my husband's words were 'My mouth wasn't ready for that kind of diasappointment'. BUT, it seems to develop a more buttery flavor after sitting a day or two. Odd, I know! :) AND, this is a PERFECT recipe for icing. Using the 'Sugar Cookie Icing' (with suggestions) from this website produced very professional looking results that tasted GREAT! I even stuck in a few bamboo skewers and made cookie bouquets. Thanks for such an awesome recipe! This has become my new standard!

DING DING DING, WE HAVE A WINNER! This was GREAT. Worked perfectly with regular food coloring. I used some of the other suggestions (slightly more Corn Syrup and Milk) when brushing on the 1st coat of icing. And it is MUCH easier to use a small paint brush for this. I realized that some of the colors were mottled, but I thickened up with sugar just a tad and it was perfect. I used the original recipe as worded for the detail work. Divided into 5 sandwich baggies, added coloring to each, snipped a teeny-tiny hole into the corner, and away I went! After 4 hours or so of drying, they still stuck a little bit in transport, but nothing serious. I received Ooohs and Aaahs galore at our bakesale. I can't wait to try different extracts! Yes, this is a sweet icing. But when used with 'The Best Rolled Sugar Cookies' on this site, it is PERFECT.

I thought this was a FABULOUS recipe! The shaping was a bit time consuming, and of course the chocolate was messy. :) Using tongs made it a LOT easier than the fork method. I made a double batch, the first dipping chocolate had shortening, and I left it out of the 2nd. It works the exact same either way, I think the chocolate is less melty without shortening when you pick it up. For those in my fam who had less of a sweet tooth, I only dipped the bottom of my egg in chocolate, laid it flat, and then used my tongs to quickly drizzle chocolate over the top. VERY pretty. I should have taken pictures. I got many ooh and aahs with this one, and will be using it again. THANKS!!

YUM! I love lemons and this was a HIT! I did use a package of lemon pudding. I also only made 1/2 the icing (No water, extra sugar for a thicker glaze), and brushed it on with a pastry brush. MUCH better than a whole smear of thick frosting. It was really pretty on my cakestand and was a welcome adition to our Easter Lunch. I will be making this one for years to come!! Thank you!

Admittedly, I tinkered. Left out raisins, used less nuts and big pineapple chunks. Used 2 jars babyfood, and 4 oz of grated carrots. And a large springform pan. My first thought was that this was WAY too runny (I wondered if it was the babyfood...it was very liquid and ran out of the jar). I added in a bit of flour at the end. I also had to cook it closer to an hour and 10 minutes. When the toothpick was clean enough to indicate a done middle, the outside was a bit more well done than I like. BUT, this was still a GREAT recipe. It wasn't sickeningly sweet, and was a great balance for a typical cream cheese frosting. My mother in law RAVED. I will be making this again. But will use ALL grated carrots. It is still super easy with a Magic Bullet. Thanks a lot! :)

Oh. My. GAWD. If I could give more stars, I would. If I could marry this recipe, I would. I've always been intimidated by this, and it's my hubby's fav, so it was relegated to fancy restaurant date night...Not any more!! Using ChefPeon's instructions, I made my husbands favorite dessert and he deemed it 'The best Creme Brulee I've ever had'. And I can't believe how SIMPLE this was. Came together in 10 minutes, with 4 ingredients (minus the brown sugar). This is so easy, I have it MEMORIZED. THANK YOU THANK YOU!!

I thought this was pretty good. I used the suggestion to add cornstarch and let it sit in the oven an extra 20 minutes on low to evaporate the juice. Held together very well, but the bottom crust was a tad underbaked. Next time I will use all the suggestions for the spices. Thanks for such a simple yummy recipe. :)

This was my first pie crust ever, so some of this is probably my fault. I had a few issues with rolling it out/sticking, and then it broke apart on me a bit. I managed to tack on some dough-bandages. The taste was a bit too much like shortening, so next time I may use 1/2 butter and shortening, or all butter. Over all, I would recommend this for us poor novice bakers.

FABULOUS! I am a novice baker, and this was really my first attempt at a cake. I made followed the directions exactly (With suggested substitutes, THANKS!) and it was WONDERFUL. I made a flag cake in a sheet pan, with whipped cream (Off this website) for icing, and everyone raved. Thank you for making me look GOOD! :) PS, I attempted to cut the recipe in half to make 12 cupcakes...not *as* great, a little crumbly. I solved that by cutting it in half and making little layered shortcakes with the whipped cream and berries. Everyone still raved. :)

Was VERY good. I used this for my first turkey EVER and everyone was oh-so impressed with me! Thanks!!

These were EXCELLENT! My little guy loves 'em! A few small changes, I used a little less garlic (garlic can be toxic to dogs, so be VERY careful in how much you give them) and I used nutritional yeast, as brewers yeast can cause harmful bloat in bigger, deep chested dogs. Nutritional yeast is said to work every bit as good as the brewers yeast for repelling fleas, but much safer on the canine system, with more vitamins. I also put in some parsley to combat garlic breath. Excellent recipe, my husky thanks you!

My Fiance LOVED it. Told me to make it a keeper, and that's rare for him. Left out the brandy and used green onions, my store was out of shallots. Turned out very nice, served with a parmesan pasta and some vegetables. Tasty, but I will use a bit more herbs/garlic in it next time. :)

These were fabulous! Even my fussy eater of a fiance liked them! I used plain feta, McCormicks All Purpose Seasoning, basil, sage, and garlic powder. Tossed some potatoes with olive oil and the same seasonings, popped them into the oven on 450 for 15-20 minutes while I prepped the chops, browned them in olive oil about 3 minutes on each side, and finished everything off in the oven together another 10 minutes or so. I will definitely be making this again. THANKS!