As written a 3 with the changes I made to it it was a 4 1/2. I added a lot more spices, and I added some brown sugar ( I do love the creamy texture of the condensed milk) and I also added vanilla extract to it. I made this recipe into pumpkin tarts and I used the (cream cheese tart shells) on this site. That recipe saved this recipe(Cream cheese how can you go wrong?). Now that I have given this a test run I now know what to do with it for the holidays, happy cooking cooks.

O M G talk about good, and so easy if you can't put 3 ingredients together give it up. I doubled the recipe and I used the whole pkg of cream cheese I thought if 6 oz will be good than 8 will be even better. I made them into pumpkin tarts, next time I think I will add some sugar and spice to the shells and see how that taste.Yummmmmmmmmmmy.

This was ok I have had better. Not bad for a weekday fast meal. I did add extra parsley, and added oregano and basil, I also added some leftover crab meat.I will look for a better recipe.

I also made this for a meeting for my partner on tuesday and it was great the Combination of flavors was Awesome.I did change this some what by using 3 tsp of onion powder instead of regular onions(the powder is not as strong as reg onions) The dill was great it had people asking what was the great flavor in the background of the salad of course I said that it was a secert. This recipe will make a lot more sandwiches than it says.

I made this for my partner's work meeting at home on Tuesday and it was a great hit.I did not use Celery because she can't eat it, and I used onion powder instead of onions( she doesn't like the crunch of them raw). I doubled the recipe and used 2 tsps of dry parsley instead of the fresh and 1/2 tsp of vinegar because I didn't have lemon juice. I omitted the paprika I didn't see the need for it. It made a ton of sandwiches which I cut into finger sandwiches. Also just a hint there is a substitution page (for if you don't have a ingredient listed)on allrecipes that is very useful.

So far this is the best pound cake I have ever eaten or made. I did make some minor changes, first of all I creamed the butter, shortening, and sugar for 25 mins, it was so light and fluffy( that is the secert to a great cake base).Then I added 1 egg at a time and beat for 30 seconds apeice. I added 1 1/2 tablespoons of vanilla extract and 1 teaspoon of lemon extract.I also added 1 tablespoon of corn starch for each cup of flour (the cornstarch turns the all-purpose flour into cake flour). Last but not least I made some sour milk by adding 1 tablespoon of vinger and 1/4 teaspoon of vinger to the milk and let it turn while I was creaming the first 3 ingredients ( sour milk is just homemade buttermilk) Also start and end with the dry ingredients. Do not over beat when you start adding the dry ingredients or the cake will be tough. I baked the cake at 325 dregrees for 90 mins, but start checking after 60 mins. The last 20 mins I tented the cake with foil shinny side up away from the cake. Ummmmm, ummmm, good this cake was not dense at all it was so light, best pound cake to date.

This is a splendid pie crust. I also use the best ever pie crust from this site. So for now on with sweet pies I will use the French crust, and for savory pies I will use the best ever pie crust.I did change this some what by adding an extra tablespoon of sugar and I also added vanilla to the crust yummmmmmy.

These were not the best meatballs, but they were good. A word to the wise, if you don't like really spicy foods cut back on the red pepper flakes. I didn't use the Cajun seasoning, and I added basil and parsley to them.

These pancakes were very good. My batter was really thick maybe because I used half regular milk and half buttermilk. It was an easy fix, I just added a little more regular milk. I also added vanilla and cinnamon to the batter what a great taste.

I tried these cinnamon buns and they were out of this world good. I did change them some what. Instead of using white sugar, I used 1 1/2 cups of brown sugar 2 tsp of cinnamon and 3 tbsp of corn syrup and some walnut pieces can we say caramel buns yummy .I also halved the recipe and it was plenty. I will use this recipe for quite a while.

Ok once again a southern woman talking. That said I loved this pie !!!! what I loved about it was that it's not tooth ache sweet, it is just right. I used light and dark corn syrup and I think that is what made the difference in the sweetness. Thanks Nikki for a great recipe it will be the only pecan pie I make and will pass it down.

I am from the south and I have to say that this pie is better than my mother's.It is so good and worth the effort to make it. I think that the egg whites are what makes this pie so much lighter than other pies.

This is as close to the honey baked ham that I have found. The only thing that was missing was the crunchy topping so after I basted and cooked the ham, I put brown sugar on top and broiled it for about 2 to 3 minutes you just have to watch it so that it will not burn.

I thought this was the recipe that I have been looking for and it's good but it's not quite what I was looking for. All in all if I cant find the recipe that I had before than this is a good alternative.

Turned out great I did add some extra spices. I used jiffy cornbread mix and it gave the dressing a sweet taste but not overly sweet.

These green beans are exceptional.I celebrate thanksgiving twice a year since I moved to Canada (they have there's on the 10 of October). When I read this recipe I thought vinegar uh but it adds a great flavor to them and I also used cracked black peppercorn, it made them spicy

Yummy, I was a little worried about trying this recipe. I'm glad that I tried them. My pork chops had a nice thick glaze on them. I don't know why other's had such a bad time with the glaze. Although it may have worked for me because I used 2 tablespoons of Dijon mustard and 1 tablespoon of yellow mustard. I also added spices to the chops. I hope this helps with the recipe. Oh yea I baked mine on 350 degrees for about 40 minutes.

These brownies are so good. I did make the changes others suggested, and they turned out great. IE 1/2 cup of butter, 2 eggs, 1/4 tsp of baking powder and adding chocolate chips. Also the trick for fuggy brownies is to cook them for only 20 to 25 minutes

Ok, this is a first for me I didn't adjust a thing. I used 3 tablespoons of cornstarch. I cooked the first 4 ingredients until thick. I than added some of the cooked mixture into the 3 yolks, than added the egg mixture into the sauce pan. I used the 3 egg whites, 1/4 tsp cream of tarter, 1 tsp of vanilla and 6 tablespoons of white sugar for a meringue( I hate to waste food) baked for 7 mins. Than cooled for 45 mins by a open window, popped it into the fridge for 3 hours and it was perfect.

I really wanted to love this cake, but I didn't. Other's in my family loved it. I found it dry and the caramel icing to thick and sweet. I fought a losing battle with the icing it hardend to dang fast.Anyway i'm giving it 3 stars because of my family.