I make this every year, it's fantastic. After trying this recipe, I am always disappointed in a plain ole pumpkin pie!

WOW this is good. I can't wait to make this for company, holidays, teachers, etc. I replaced 1/4 cup of the oil with applesauce. I used 1/4 tsp cinnamon and added 1 tsp pumpkin pie spice. It does fine without frosting (especially with pecans in it) but if you want to indulge I recommend the Cream Cheese frosting II (by Janni) from this site, made with PADDYDOG's changes (increasing vanilla & powdered sugar). The search is over, this is the perfect pumpkin cake & frosting.

I followed PABBYDOG's changes, which makes a smaller batch but uses more vanilla and proportionately more confectioner's sugar. Perfect! Put it on Pumpkin Cake III (Sue Case) from this site. The combination is pure heaven!

These are delicious! They didn't convince my kids, but that's not the recipe's fault. I will make these again.

This is great! Don't worry if it seems runny when you first take it out, it will thicken up. I used 2 cans of chicken broth then the rest of the water and included a ham bone as well as the diced ham. Cooked on low for about nine hours. I didn't use much salt up front and it seemed to need a little more flavor because of that, so I threw in some Emeril Original Essence. I didn't add the milk because I knew I wanted to garnish with a dairy... a generous dollop of sour cream plus some crumbled bacon. I will follow all of the above next time, I loved it!

I normally don't give 5 stars if I felt I needed to change something, but spiciness can be a personal preference. For me, cutting the cajun spice to 1 tsp and cayenne to 3/4 tsp made this 10 stars++++++. Unbelievably good. The original is great but made my tongue numb even though I love spicy food. To give you an idea, I like "Fire" sauce at Taco Bell, and Late Night Last Call Jalapeno Popper Doritos, but this original jambalaya was too spicy for me. I loved it other than that, though, and the changes made it perfect for me, I will make this over and over again, including for company. I got the andoulle sausage from Wal Mart! Delish!

This is fantastic! I did not add or change to baking powder as many suggested, so it apparently isn't necessary. I did make some changes... I used only about a total of 1-1/4 C oil, but about 1/4 C of this was in the form of mayonnaise, which always makes baked goods very moist. I used 1 cup sugar and less than 1/2 cup splenda. I added 1/2 tsp cinnamon and 1/2 tsp pumpkin pie spice. I didn't have enough frozen raspberries so I used some frozen strawberries as well, this made a really nice taste, you could definitely substitute for all the raspberries if you like things less tart. I used pecans instead of walnuts, because I love pecans in baked goods. The bread turned out fluffy and moist, with a gorgeous, glossy top, and it tastes wonderful! I will definitely make this again!

So GOOD!! I followed the ingredients list exactly, left nothing out. I stir fried the asparagus pieces in EVOO though instead of boiling. I got everything ready the day before I served it, which made the dressing lose the vinegar smell, it was great! Tossed the pasta with the pesto the day before but kept all other ingredients in separate baggies to combine before serving. THIS DISH IS DELISH. So good that I can't wait to take it somewhere and hear all the oohs and ahhs! It's a great lunch main dish, and for a dinner I think I will leave the chicken out but serve it as a side dish to chicken for a more formal presentation. Thanks for this recipe!

SOOOOO GOOD. My new favorite salad, would go great with teriyake steak, other Japanese dishes. I did everything as the recipe stated except only used 1/8 cup splenda, 1/8 cup sugar, would not have wanted it any sweeter. LOVE the ramen crunch. I could see substituting so many things for the broccoli, but I would definitely leave the rest alone.

Delish! I used frozen raspberries. I took the Philadelphia Ready-to-Eat cheesecake filling, stirred in Amaretto to taste, poured that in individual graham cracker shells, then put this sauce on top by putting it in a baggie, cutting the corner off and squeezing stripes on the cheesecake. VERY tasty!!!

My sister makes this in the crock pot all the time (on low and keep an eye on it)and I just LOVE it. She adds the lemon juice and brown sugar that another reviewer mentioned. Can't stop eating it!

I did not have the cups so I used a pre-made graham cracker crust, 1 box of cook and serve butterscotch pudding, and doubled the meringue amount. The meringue was glossy and perfect. Nobody could wait for it to cool and set! I ended up "slicing" the meringue, putting it in a dish and spooning out the warm pudding next to the meringue. DELISH! Maybe some day we'll wait for it to set, but it's soooo good warm!!

I have been making these for years and they are always a huge hit. I used to roll out the second half of the cake batter and try to put the whole thing on as a layer, but now I just take a spoonful at a time and flatten it out in my hand and put it together like a puzzle. Kraft now has a simpler way of doing the caramels, instead of unwrapping all of them, they have "caramel bits" and you could just pour them right into the sauce pan with the evap milk!! Can't wait, that will save a tedious step. Plus the more time you spend "unwrapping", the more likely you are to eat some that you are unwrapping!!

This is sooooo good. My DH does not eat cream cheese OR sour cream, so I went a little light on both ingredients... used half of the sour cream and 3/4 of the cream cheese, then splashed in a little fat free half n half to make sure it wasn't dry. Used russet potatoes instead of red and it was great. Got rave reviews at a big dinner... my guests had never heard of a crock pot mashed potato recipe and I think they were worried the potatoes would get mealy or something... they were outstanding! Thanks for this recipe, it's a keeper!

Gave it four stars because there is a step that really makes these better. These are a big hit in my neighborhood, but everybody uses even more of the "sauce", you put it in the pan and then also brush on the top and then... most important part... refrigerate overnight. The sauce soaks into the bun (I prefer hawaiian rolls), then when you bake them, the sauce carmelizes, that's the best part. Added benefit is the more time-consuming work is done the night before with only the baking the day of the event.

I use a jelly roll pan lined with foil, and even though the recipe submitter says you have to use thick bacon, I NEVER do, I use regular ole oscar meyer. LOVE this method... no splatters, no mess, just let the grease set and fold up the foil and throw it out. I also do not ever turn mine... I just let it cook. Love it!!!

Followed directions (except used dried parsley) and found the sauce a nice thick, smooth consistency but bland. Gave 4 stars because it was a nice base to play with... I added more garlic, some seasoned salt, some italian herbs and just kept tasting until I loved it. Nice on tilapia!!

Followed the recipe exactly. Here's how good these are: I made them for my neighbors as a thank you for something, and they liked them SO much that at a later function, my neighbor's eyes lit up upon seeing the crummy store-bought lemon muffins I had brought, as the hope was that these muffins might be homemade and that they might taste like the Easy Lemon Cookies!!

Well, I too ended up with a bowl of pebbles but was able to recover. I'm certain I boiled too long which caused the candy base to dry out -- instead of timing it I was using a candy thermometer and I think my thermometer has broken! Bummer. The candy base was not grainy though, so I figured I could still save the fudge. I just added a splash of heavy cream to moisten, then a spoonful of peanut butter to make it creamy again. Beat it then stirred and mashed it together. When I saw it was able to be smoothed I knew it was not ruined. It came out just great! I only gave 4 stars though because even though it's delicious, I have another peanut butter fudge recipe that I think tastes slightly better (though it doesn't set up as well). I did the 2cup-1cup-3cup changes as mentioned in other reviews.

Really Good! I used strong coffee but I bet making espresso for it would be way worth it. I felt it was just slightly too sweet, so I added a little extra coffee. I still gave it 5 stars because my first thought was "I have to make this for guests!" and also because I would not have thought of the sweetened condensed milk, which is key. I liked it hot too, before I poured it over crushed ice. Second time I made it with cold coffee (regular strength, just leftovers), used a stick blender to blend chopped ice, put the cold s.c.milk in and blended, then just winged it with fat free 1/2 & 1/2, vanilla, splenda and cold coffee until I felt like it tasted like a frappucino. Delicious and easy!!!