This Thanksgiving was the first time I've ever made sweet potatoes this way and this recipe did not disappoint. The potatoes were wonderfully light and fluffy, and it was great to find this out during a meal where most o f the foods are heavier and more filling! Great stuff! This is a keeper and is going in my Holiday Favorites!

Sorry, this one just didn't work out for me. I soaked the dried beans overnight and then followed the recipe, but the beans were still hard at the end of cooking. I also thought that while it certainly had spice, it lacked flavor. I kept the leftovers and will try to salvage this by using it as a base for another black bean soup recipe I've found.

I made these almost exactly as posted and these are really lovely, moist and tasty. The only thing I did differently was to use 1/4 tsp cinnamon in the topping since I don't have a 1/8 tsp. I think the 1/4 tsp was just fine. Next time I think I may follow other reviewer's suggestions and add nutmeg, cinnamon, and vanilla to the batter because I like a bit more spice, but even as-is these are yummy!

This is the first time I've ever had, made or heard of Bumbleberry Pie, and since I had most of the ingredients on hand, I had to give it a try. I used 1 1/2 cups each of frozen strawberries, raspberries, and blueberries, thawed and drained, no rhubarb, and 1 red delicious apple, which came up to 1 1/2 cups. I subbed 2tsp corn starch for the tapioca and went with my own crust and this? Is just too yummy. Another commenter said that this pie is very forgiving of substitutions and I have to agree. Like other commenters, I also agree that this pie needs to cool before you eat it or it will be runny. This might also be a good recipe to use for just a one berry pie - either way, I have a feeling this is going to become a new summer staple around my house!

I LOVE good meals that are easy to make, and this one tops the list. I've adapted this one to suit my personal taste and it's just tasty, warming, and comforting. I throw in frozen, whole chicken breasts, make sure they're completely covered with the liquid, and when the soup is done I take a minute to shred the chicken with two forks - SO EASY. I leave out the chiles and cilantro (I'm a wimp when it comes to spice) and I substitute tomato sauce or paste for the whole tomatoes, depending on how thick I want it - paste will make it thicker while sauce will keep it soupy. I also add lime juice, a can of chili beans (with the sauce), and a can of drained and rinsed black beans. I use all chicken broth instead of broth and water. Like other users, we've found that just using tortilla chips is an easy way to go - and the lime flavored tortilla chips are extra tasty. I top it with sour cream and shredded Mexican cheese blend. This is my go-to meal when I can't think of what else to make, and is good with beef, too!

I LOVE that these cookies are light and crispy. I didn't use the colored sprinkles, myself. I formed balls with the dough, and then rolled the balls of dough in a bowl of cinnamon/sugar mix, then placed them on the cookie sheet and flattened them with the glass. Awesome!

These are really good if you like a gooey cookie, as opposed to crunchy. Do NOT overcook these trying to get a crunchier cookie because you will lose the flavor of the pudding. Follow the reccommended cook time. These are a hit in my house!

These were SO simple and quick to make! No one could possibly mess up making these. Can't wait to send them out to the family for the holiday. Going to go make another batch before bed. ;)

Of all the sweets I've made this Christmas, these are my boyfriend's favorite, and really up near the top of the list for me, too. They taste good and they make the whole house smell good. I added a tsp of vanilla to the mix, and used half brown/half white sugar, and rolled the cookie balls in a cinnamon/sugar mix before placing them on the cookie sheet to be flattened by the glass, but otherwise followed the recipe as is. My only trouble was that the dough is sticky, even though I did chill the dough an hour before trying to use it. I had to keep putting the dough in the freezer in between batches, but it was worth it, these are really good.

I, too, have trouble with presentation for this recipe. It tastes good, but the raspberry jam and cream cheese topping did get mixed up, even though I chilled the bars between layers. Also, the chocolate "drizzle" never really smoothed out, so it didn't drizzle all that great - might have been alright to just melt the chips without the butter, would have drizzled better, I think. Next time I'll leave the butter out of the drizzle, and I also might try to layer the raspbery jam between two layers of cake instead of just on top of one layer, that way it won't mix with the cream cheese topping. With just a few modifications to personal preference, this recipe is a keeper!

Easy and tasty. Everyone loves this one!

Perfect! I'd never been able to get the crisp edges and softer centers until I tried this recipe. Thanks! :)

I've never been a fan of green bean casserole for some reason, but I made this for Christmas and tried some myself. It was really good, but I think there was s little too much milk, it was a little on the runny side. The flavor was good, though.

These were very good and very easy. My boyfriend suggested putting them into a pie crust and having them for dessert next time! I wasn't sure whether or not I was supposed to drain them, but I did drain them. I think it would have been a bit better to leave in some of the liquid, maybe half of the liquid from one can. But my son, who doesn't like sweet potatoes, even ate these and enjoyed them, so no complaints!

These were very easy! I'd never made cinnamon rolls before, but my son really wanted them for breakfast Christmas morning, so I tried this recipe. I'll keep using this one. The only thing I'll change next time is to double the cinnamon and add 1/2 tsp nutmeg. Thanks!

This turned out to be one of the yummiest things I've ever made. Like other people, I didn't need 7 potatoes, I only used 5 medium potatoes. I left out the rosemary because I didn't have any. To the one cup of water I added just enough red cooking wine to turn the water pink, then added about 1 tbsp Worcestershire sauce. I didn't have any steak seasoning on hand, either, so I used about 1 tbsp Herb Chicken Seasoning and 2 tbsp parsley. Also, I used carrots and fresh sliced mushrooms instead of the mixed veggies - didn't have any of those on hand, either. I did use all the other ingredients as directed. Also, when I drained the fat from the beef, there was still a bit of grease left in the pan, so I put the mushrooms, onion flakes plus 1 tbsp minced garlic in the pan. I let them saute for a little bit, then put the beef back in the pan and added the rest of the ingredients. Boyfriend said the first time I made this that it was too salty for him (he avoids salt like the plague) so I've stopped putting in salt and have switched to sodium-free or low-salt bouillion cubes. I've stuck with the herb chicken seasoning, though. I also put shredded cheddar cheese on top of the potatoes, once everything was loaded into the casserole dish. I've made Shepherd's Pie before, but this one was by far the best one ever.

Newbies be warned - if you're trying to make something similar to those famous Chicken Wraps by P. F. Chang's, this is not the recipe to use. That being said, these were still very good. Like many others I also used chicken instead of beef, although I used 4 boneless, skinless chicken breasts and chopped them up small instead of using ground chicken. If you go this route, make sure you add a bit extra of the other ingredients if you'd like a saucier mix. It also doesn't hurt to add chopped mushrooms as you saute the onions. I personally could have lived without the sesame oil - I found out I don't like the flavor while taking little tastes as the meal was cooking.

Quite good! I doubled this recipe, except for the topping, and used 3 cups of frozen blueberries. Like a previous reviewer, my streusel topping didn't come out quite right. Mine came out as a paste instead of a crumbly mixture, which I might have been able to fix by adding more flour, but I decided to use it the way it was, and laid it on top of the muffins before baking. It created a sort of cinnamon crust for the top of the muffin. Am eating one right now, still warm from the oven, and it's quite good. Will use this recipe again!

I made this pie last night, and will make it again in the future, with some adjustments. I used 8 Granny Smith Apples, per the recipe, but next time I may only use 6, as I had a lot of apple slices that I couldn't fit into the pie. I may try doubling the filling. I did add vanilla extract, nutmeg, and cinnamon, and poured the mixture on top of the apples instead of through the top of the crust. However, it didn't blend in with the apples at all, so next time I'll make more of it and mix it in with the apples. (I was QUITE tempted to take the filling mixture and put it over ice cream, it looked/tasted divine all by itself!) The pie did come out a bit watery. UPDATED 12/04/06 - I made this pie again for Thanksgiving and just wanted to come back to say it was to die for! I made a few adjustments, as I had planned - I cut down on the number of apples and I doubled the filling. To combat the wateriness, I tossed the apple slices in 3 tbsp of flour to which I had added cinnamon and nutmeg. After tossing the apples in the flour, I mixed them with half of the filling and poured that into the bottom crust. I put on the top crust, poked a lot of holes in it because I'm awful with pie crusts, and poured the remaining half of the filling over the top of the crust and through the holes. Absolute heaven! Just make sure you put a cookie sheet covered in tin foil underneath it because it's a bit leaky that way, but SO WORTH IT. :)

I made this last night, and it was awesome. I did make a change however, since my boyfriend is morally opposed to the mere existence of sour cream, let alone putting it into something he might eat. I was trying to think of what I could use in place of the sour cream and decided to use a container of lemon yogurt that I had on hand, plus a good squirt of lemon juice. Came out great! I did decide to mix the cream (or in my case, yogurt)/egg mixture in with the blueberries and put a regular crust on top, instead of the crumbly mixture. The egg mixture did mostly sink to the bottom. Nonetheless, it was VERY yummy. :)