I have made this for family and a boyfriend of the time(2006) and it is a go to crostini recipe.

Update: Made this morning for dinner later at mom's. I make it with the refrigerated store bought pie crust, 6 large granny smith apples, and I did add 2 xtr TB of flour to thicken the juice. I also put in the raisins and walnuts. I also added another 1/2 tsp of cinnamon and as usual doubled up the crumb topping mixture. It looks beautiful and I can't wait to taste!

I love this recipe. Who doesn't love mashed potatoes, and who doesn't love roasting garlic that brings out the sweetness? This is a keeper.

I made this recipe and added minced garlic to it, and my family and I love bruschetta. This is a good recipe for bruschetta, but I definitely would say that garlic should also be used.

I made this with fat free soup, heartsmart bisquick, fat free milk, and egg substitute. It came out delicious.

I have made this recipe and it is delicious, and simple to make. I am a fan of using my slow cooker.

I have made this for my boyfriend at the time(2003) and it was a hit. I still have the recipe, not the boyfriend, but find it to be a delicious and simple one to make.

This is my go to recipe for mac and cheese. I love mac and cheese, and I make this recipe during the cooler months of Fall and Winter, since I think it is a heavy type of dish. I have also added imitation crabmeat in place of using ham and that tasted yummy as well.

Everytime I have made these, they are a hit with people at work, and my family. The last time I made was at Christmas 2008 and my mom just loves these cookies.

I made this on Jan 20th for my stepdad's birthday. Everyone liked it, and said it was good. I thought the texture seemed a little rubbery, and I'm not sure if it is because of whole wheat flour, since that was a first time I ever used it in baking. Otherwise, I thought the flavor was good and tasted just like carrot cake should be.

I just made this on Saturday for my family dinner, and we all LOVED it! I did accidentally burn the almonds, so I did not have them to mix in, but it still was DELICIOUS! I recommend this recipe to anyone!

I made this to bring to my parent's house for Easter Dinner. I gave it 4 stars since I changed the recipe. I did everything the same except, I added an additional 1/2 cup of butter, and did not add salt since I was using salted butter. The cake was very dense, moist, and had a nice lemony flavor. Everyone enjoyed the cake. I loved the lemon glaze, and would use the lemon glaze again on a plain pound cake! I also had to leave in oven for 1 hour and 30 minutes probably because of the extra stick of butter.

I made this yesterday for my family St Patrick's day dinner. I threw in the cabbage and carrots along with the brisket, and I had to fill the crockpot with water to cover veggies, so the end result from all day slow cooking gave everything a nice flavor, and the meat was tender like butter. I do not like beer, but I liked this. It did NOT have a bitter beer taste, and that was because there was water and it cooked all day.

Update...I made these yesterday for my Mom's Valentine Birthday dinner which we celebrated early. They were PERFECTION, and here is what I did. I only used 2 eggs, 1 1/2 cups sugar, 1 cup semi-sweet chocolate chips, and thawed, drained, frozen cherries(cut in half & pat dry, so not too wet)1 cup salted butter, 1 cup flour, & teaspoon vanilla extract. I baked in a heart shape pan that was size 8 5/8 x 8 1/2 x 1 1/2 inches in a preheated 350 degree oven for 35 minutes. They were not too sweet(first time I used the 2 cups & did not like the too sweetness), fudgy, chocolatey, and everyone in the family LOVED them.

I used 2 tsp lemon extract, 1 tsp orange extract, and 1 tsp of vanilla extract. The flavor is good, but it is not moist enough. I found it a little dry for my taste.

I give it 4 stars because I made some changes. I used butter instead of shortening in the cake batter,and 3/4cup 100% cherry juice in place of the water and a teaspoon of vanilla extract, and 2 cups of frozen cherries in place of the maraschino cherries. When it came to the frosting, I used 100% cherry juice, and used way more than 1/3 cup. I used 4oz instead of 1oz of the chocolate in the frosting, and 1 tsp of vanilla extract in place of the almond. I also had to heat the frosting on top of a double boiler to get it smooth and creamy since it was a disgusting lump when the frosting ingredients were cold. Now for the taste...it was very chocolately and fudgy. Next time I would perhaps add something to make the cake a little moister, but not sure what...maybe applesauce, or a little oil.

I made this today...I used 1 small onion, 1 lb bag of green split peas,chopped up leftover Christmas Eve ham, chicken broth and salt and pepper. I dumped all ingredients in slow cooker, and cooked on high for about 3 1/2 hours. The peas never fully disintegrated, so I put it in a blender, and pureed. Then it was too thick, so I thinned it out with more chicken broth. It was then the right consistency for me, and there wasn't any more chunky peas or ham chunks. I liked it.

I have been making this for a long time, and I use fresh ground turkey meat. I brown the meat first, and I eliminate the chili peppers, since I do not like it that spicy. I make it often, since it is a fave recipe of mine.

I just made this cake for a girls night party, as I have had it before when a co-worker brought it into a work party. It is very good, especially if you like the chocolate and peanut butter combination. I did use boxed yellow cake mix, and I only used 1 pound of chocolate bars since I think 2 pounds is overkill. I will be making this again in the future.