I was asked to bring cranberry sauce for this year's dinner. I don't even like cranberry sauce. The only change I made was to cook it a little longer for thickening purposes...about 15 minutes. This is absolutely delicious!!!!!

I used 4 large fresh peaches (skins removed) sliced thin, mixed with a teaspoon of lemon juice and 2 tablespoons of sugar and let them sit for a few minutes before adding to the batter. I also added vanilla to the batter. Best cobbler I have ever had by far. Thank you for the recipe.

Wonderful! My first carrot cake ever. I took some suggestions: I used 1/4 cup oil and 1 cup sweetened applesauce with cinnamon (had on hand), and cut sugar to 3/4c white and 3/4c brown. I only had about 1/3 cup of raisins so I made them special by soaking in a little rum and hot water until adding them in to the batter, along with about 2tbsp. of the resulting liquid. I didn't have any nuts and I kinda missed them...but only a little because this cake turned out fantastic anyway! Delicious flavor, so moist, and a little bit dense, but not so dense you feel guilty eating it. Slap a cream cheese icing on it(or don't, really), and you have an absolute winner. It also tastes even better this morning than it did last night. Thank you!

Oh wow...I used to dislike gingersnaps very much. A friend of mine told me they were his favorite so I tried this recipe. I'm glad I only baked half the dough tonight; he can't pick them up until tomorrow, and these are likely to be gone by then. SO delicious! Following other reviewer's advice, I worked the shortening, sugar, and egg for a good long time for crispiness, added a little nutmeg and allspice, flattened before baking, and baked for 13 minutes on parchment paper. Perfect. I guess I never liked gingersnaps before because I had only had the store bought kind in the past. Thank you so much.

This is really good! I managed to let it cool for about an hour before I dug into it. Another hour would stiffen it up a bit, but...I wonder if maybe increasing the sugar and butter ratio (or decreasing the sour cream) would help? Or maybe go ahead and boil the sugar/butter mixture for a few minutes before adding the sour cream and vanilla? Anyway..delicious on apples, going to try strawberries, and already brewing up some ideas for other uses for this. Yum! Thank you.

This was very good! I only had plain sausage so I 'Italian'ed it up myself with Italian seasoning, crushed red pepper, onion and garlic powders, and chili powder and a little sage. It turned out great! Made a ton, too...thanks for a great recipe.

Ooh...very good! I used salted crackers, and only baked for about 11 minutes...was bubbling but not burned to I took it out. I also probably got carried away and used about 2 and a half cups of chocolate chips...they set up in the fridge quick and taste like a cross between a chocolate covered pretzel and toffee candy. Thanks for a quick, easy, delicious recipe!!!

Yum! I had never even heard of this dish before, let alone make it. I had chicken and sour cream I wanted to use and I figured 'what the heck'. Turned out great! Never made dumplings before but they were good. I think I had too much dumpling and not enough sauce..either that or I cooked the chicken too long and reduced the liquid too much before adding the sour cream..I added water and it still was a little thick and seemed like not enough. Next time, I will use a little more water, and also add a little garlic when I add the onion to the chicken to cook, and actually maybe increase the paprika a little (using the cheap stuff :-( ). But this had a really good flavor and I'm looking forward to the leftovers.

My first time making salsa, too. YUM! I omitted the jalapeno and added some crushed red pepper instead. I added a few drops of liquid smoke and used dehydrated chopped onions instead of fresh (due to my allergy to raw onions), and added 1/2 tsp. of sugar. I also like chunkier salsa so I chopped instead of using the blender. Gave half to friends, and between them and myself, it was all eaten before the end of the evening. That was last week. I made an un-roasted version last night and let it sit in the fridge so the flavors could blend...I just went and stirred it up, and I am seriously considering having chips and salsa for breakfast. I will never buy salsa at the store again. I made three times as much for half the price of one bottle of my favorite brand. And this recipe is way better. Thank you!

This is the first time I have ever made oatmeal raisin cookies. They were pretty good; they would have been spectacular if I had copied the recipe down correctly. I don't know how I did it, but I wrote down 1 cup of butter instead of half butter, half shortening. As a result, they turned out a bit dry. I also didn't have any cloves so I left them out. I didn't think I would miss it but I really did! I will definitely make this one again after I get some cloves. Without them, I was thinking that some flaked coconut might have been good in these. Don't know how it would work with the cloves, though. Thanks for the recipe!

I think I made too many tweaks and substitutions on my first attempt at this one. It did harden for me but seems too dry and crumbly. If I had used evaporated milk, a little more sugar (I cut it too much from what the recipe called for), and a little less of the oats, I think it would be perfect. Definitely worth trying again with the correct ingredients. Good recipe but I messed it up...still edible though, it's chocolate! I might put a caramel topping of some sort on top to try to salvage it. I also want to try a version with flaked coconut instead of peanut butter, and almond extract instead of (or in addition to) vanilla. Maybe chopped dried cherries too...

Yay...my first time ever baking bread from scratch. It turned out great! I was so happy to cut into it and see it look like bread! After reading other reviews, I only used 1.5 cups of water to soak the oats and all in, but still ended up using probably close to 5c of flour by the end of the kneading. For some reason I added one dash cinnamon and 2 dashes nutmeg to the beginning oatmeal mixture. I also used 2 packets of yeast. The dough rose as it was supposed to the first time..maybe it's a beginner mistake, I didn't handle the dough much between punching it down and shaping the loaves, I will do that next time because the loaves didn't rise as much as I had hoped. I actually made 8-3x5 mini-loaves, baked with a pan of hot water on the bottom shelf in the oven. I baked them for just over 35 minutes but I think I should have left them in a few more minutes, but they passed the 'hollow knock' test so I took them out. They seem a little too moist and dense. Probably just my oven, or maybe the water wasn't supposed to stay in the whole time. Either way, I made honey butter to go with them, and have already eaten one and had one mail-order request haha. Absolutely great!!! I will make another batch soon with full size loaf pans.

Followed this recipe exactly, using Allison's recommendation on cake mix. I baked it in a 13x9 pan. Coated most of it with real butter, then sprayed butter flavor cooking spray in the corners. Layered the sliced pineapples. Next time I'll use 2 cans and have some left over for other uses. I filled in the gaps with extra cherries and spoonfuls of the crushed pineapple. At this point I remembered the coconut...so I layered it next, then about half the batter, then the rest of the the crushed, and then the rest of the batter. Baked for 40 minutes...golden brown and absolutely moist and delicious and perfect. I let it cool in the pan for about an hour, and it slid right out when I inverted it. Beautiful. Thank you!

I have been looking for tahini for months and finally found some. I made this recipe last night and it was delicious! I followed the author's updates version, and the only change I made was to use garlic I had roasted a few nights ago and wanted to use up, instead of raw garlic. Wonderful! Thank you.

This is one of the best recipes I have made in a long time! I didn't have any vanilla extract so I used 1/2 tsp. of rum..and mine had to bake about 35 minutes...perfect! My friend and I ate it plain...it looks like a turd in a bowl but tastes like heaven. I said how easy it was to make and he said, "well it doesn't taste like it was easy". Thank you so much for a delicious recipe!!

Great recipe! Simple, easy, and quick. Creamy, smooth, and delicious. I made 3 batches to give away for Christmas this year. In all the batches I took other reviewers' advice and used 1 part milk chocolate to 2 parts semi-sweet. I also doubled all three batches. The first batch I made, I messed up and did the first bit of melting on high in the microwave. It didn't seem to hurt it too badly; I added the nuts to this batch and they turned out ok. I was hoping the texture of the nuts might disguise the screw-up a little and I think it did. The next batch was plain, melted correctly, and turned out pretty well. The third batch I made, I mixed in well about 1 slight tablespoon of peppermint extract after the melting was finished. I also crushed 4 candy canes, and mixed about a teaspoon of the most finely ground powder into the fudge itself, and sprinkled the rest on top. That batch turned out the best. I saved that one covered in the refrigerator and took it to a New Year's Eve party. All the batches I made set very well in the refrigerator, and held their shape and firmness well even after being taken out of the refrigerator. I used butter flavor brand name cooking spray to coat the containers they set in and it worked like a charm. The only thing I would suggest is to cut them into very small, as in put one in your mouth at a time, pieces because they do start to melt pretty quickly once you get them in your fingers and it's a gooey mess, and a tiny bit oily from the spray. Plu

This recipe is delicious! My brother was visiting and he and I both loved it. The only problem I had was that it turned out a little runny, even though I did drain off most of the juice out of the pineapple before I added it to the mix..but it did not affect the flavor at all. When I make this again I will add a corn starch mixture to thicken it up some. Thanks for a great recipe!