This was awesome! I used a little less Blue Cheese Dressing--maybe about 1/2 C or so, and topped the pizza with some green onions for a little crunch. I also melted 4 TBS of butter and mixed with 1/2 C Red Hot and coated the chicken in that, straining the chicken before adding it to the pizza to cut down on any accumulated liquid. I also pre-baked the crust until set, then added the toppings and baked another 15 minutes or so. This kept the crust firm and crispy. We will definitely make this again, thank you!!!

Delicious! I baked it, just because we like to top our mac and cheese with bread crumbs, and bake to crispiness. Thanks LTH!

This had good flavor and flakiness, but for some reason my crust was really soft in some places, and hard as rock in others. I want to try this again, though, because I think it has potential.

Sorry, this was not my favorite dressing recipe. It had an odd aftertaste.

These were absolutely delicious! I made the cranberry-orange version, and they were wonderful. I ate three of them myself within an hour of making them! You really don't need a food processor for these. They're actually quite simple to prepare.

We enjoyed this roast. I used half red wine/half water instead of all water, but next time I would use half beef broth and half red wine. I would also season the roast a bit before searing. Otherwise, we enjoyed it, and the veggies!

I really liked the flavor of the sesame seeds, but my bread completely stuck to the bottom of the sheet despite coating it with cornmeal. Next time I will use parchment paper instead of cornmeal.

This soup is a very good base for your own tastes. The only problem was that I had to add a few bouillon cubes, since my stock didn't come out very flavorful. I also added spinach, mushrooms, and green beans. My husband said this was restaurant quality soup.

These were good, but super sweet. I used walnuts instead of pecans.

This was like the perfect cookie! Crispy on the outside, chewy on the inside! I omitted the nuts, and used 1 C coconut instead. I must have made large cookies, though, because my batch only made about 30!

This was tasty atop pulled pork sandwiches. Although, I found it to be a little overly sweet, even though I only added 1/3 C sugar. I would probably only add 1/4 C next time.

We really liked this, although I found I had to adjust a few things...first, even though I used a 2.5 lb loin roast, there was not enough sauce to keep the pork moist, so I added about 1 C of chicken broth while the shredded pork was simmering on low. I also cooked on high for 5 hours, then shredded and cooked on low for 3 hours. Simmering it really helped the flavor. When I first shredded it and added the spices, it tasted like vinegar. So, the longer you can simmer it already shredded the better. I also seared my loin roast on the stove before putting it in the crockpot. This kept it moist. I served this on a hamburger bun with coleslaw on top, and it was quite a hit.

This was one of the easiest meals I have ever prepared, and it was delicious! It's a great recipe to customize. I used chicken broth instead of beer, added some chopped green bell pepper and used frozen Southwestern Vegetable blend instead of the corn. It was very mild, and I would have added more spices had my 1-year old not been eating as well. But, this was something we could all enjoy, especially when served with tortilla chips (next time I'm using Fritos!, sour cream, and cheese.) Thanks Patti!

These were delicious even though I had to add about 1/2 C of milk to make the batter the right consistency (it was very "doughy" as written). I also used vanilla yogurt instead of plain which was perfect. Next time I would add more chocolate chips, but I look forward to making these again with different fruit/nut additions!

This was the easiest and best way I have ever made bacon. I typcially use the pre-cooked stuff because of how much I dislike frying it up. But, this makes perfect bacon without the mess! I used a cooling rack on top of a foil lined cookie sheet to ensure crispiness.

Why didn't I make this bread before?!??! It was amazing, one of the best breads I have ever tasted. I used about 2.5 TBS of fresh rosemary, and chopped it fine. I will be making this often!

This was SO good!!! I didn't discard the garlic and added some sliced cremini mushrooms after the shrimp was cooked, but before adding the wine. I also threw in some fresh basil for color. I served it with steamed broccoli and garlic bread. Even my husband who shys away from anything that is not a red sauce said this was "awesome".

These were very good, although I had to use quite a bit more milk to get the right texture.

This was very good. I used already prepared guacamole for convenience, added the salsa, as well as the green onions and some cilantro. Thanks for the great recipe!

We didn't care for the allspice/ginger combination in these pancakes. It gave it an odd aftertaste, and kept the sweetness from coming through. I will be making these again because I think the recipe has potential, but I will be decreasing the allspice/ginger, and would add some white sugar.