This is OK. I bumped up the spice quantities considerably to suit my family's tastes in addition to using pumpkin pie filling instead of plain pumpkin puree, and I still found it to be a little bit "blah". Also, I cooked mine for 55 minutes and I felt that it would have benefited from a few more minutes of bake time once I sampled it. I like a really firm, dense cheesecake though, and this was my first attempt at making anything like this.

I used 1/2 butter flavored Crisco and 1/2 butter, and this came out absolutely fantastic. I've also made it with whole milk instead of cream with equally good results.

When I read all the stunning reviews for this recipe, I had to give it a try. I hate to buck the trend here, but this is TERRIBLE! It tastes exactly like you would imagine, nasty canned soup with meat. I was even DUMB ENOUGH TO MAKE IT TWICE because I thought perhaps I had done something wrong the first time due to all the high reviews it received. It saddens me that there is such a large group of people that have obviously never had a properly prepared pot roast with fresh ingredients, vegetables and homemade gravy, because if they had, there's NO WAY this recipe could receive the reviews it has. If it's a recipe for old fashioned, homemade pot roast you're seeking, this IS NOT the recipe you want!!

I changed it up quite a bit, but this recipe gave me the courage to attempt frying okra. I soaked a bag of frozen okra in a mixture of 2 beaten eggs and a cup of milk for about 20 minutes, then tossed the pieces in a big ziplock bag of a cup of cornmeal, 1/4 cup of flour, some seasoned salt and pepper, and cooked them in hot oil for about 6 minutes. I had no trouble whatsoever with the coating falling off the cooked pieces, and it tasted perfect. Thank you!!!

So easy, rich and delicious, I will NEVER buy syrup again! Don't be apprehensive about using the buttermilk, the finished product tastes nothing like it. I have used 2% milk with a tablespoon of lemon juice added, and that worked just as well. I've also made it with brown sugar instead of white, and the results are a more pronounced "caramely" flavor and a bit more of a grainy texture, but it was still equally well received.

I have always been apprehensive about making London Broil due to claims of it being dry and tough after cooking. Well, an unbeatable price forced me to give this recipe a try and all I can say is "WOW"! I was short on cooking time, so mine only got to soak in marinade for about an hour and a half, and I broiled it in my oven about 10 minutes per side instead of grilling outdoors. I did sprinkle the meat with some meat tenderizer before marinating, and let it stand about five minutes after cooking before I sliced it across the grain. It was tender, juicy, delicious and received rave reviews from my dinner guests. I'll never be intimidated by this cut of meat again, thank you so much Char!!!!

I tried this recipe the first time because I left a strawberry cake in the oven too long and I wanted to see if I could save it. I'm SO GLAD I did. I've received marriage proposals because of this recipe, and it's so yummy and unbelievably easy to throw together. I like to use the instant white chocolate pudding and garnish with fresh strawberries and white chocolate curls when I make it, but the vanilla or cheesecake flavors are great too.

This was the first and by far the finest recipe I have made off of this site. Whenever I've served it to my family or dinner guests it is always extremely well received. In fact, my Grandfather literally cries if he finds out I made it and didn't invite him over. The base is so good and versatile, I've tried it with all kinds of different vegetables, stuff I had leftover in the fridge, etc... and it's still marvelous. The only changes I make consistently now - I like the sweet Italian turkey sausage in it, it's not so greasy, I usually do a mix of half beef broth and half vegetable broth and I always cook my tortellini before adding it at the end. And, for the people who can't seem to add the ketchup- try really hard to overcome your fear, you're missing out on one of the keys that adds a certain "richness" to this recipe and (in my opinion) makes it so exceptional. Thank you Charlotte!!!