Overall, I thought this turned out really well. My only complaint is the crust; I thought it was a little too crumbly and moist. I like my crust to have a little bit more of a crunch, so I will have to play around with that part, but the cheese cake was great. It was pretty easy to make, and if you follow the directions and people suggestions for not over mixing and not opening the oven after baking, then you will have an amazing cheesecake afterwards.

The pie was great, I made my pie in a 9 inch glass pie dish, yet after making my pie filling, it only filled half of the dish so I had to go back and make another batch just so the pie filled up to the top of my pie crust. This recipe does not fill a 9 inch glass pie dish. Because I doubled the filling, I ended up baking it for about 10 - 15 minutes longer than the recipe said to. Since I had so many issues with the recipe, I was very nervous while the pie was baking, but it still turned out very well. I don’t like that jelly-like consistency that corn syrup pecan pies tend to have, and this pie didn’t have that. It had a nice consistency and a wonderful flavor.

This is amazing. I made this to drink with our Thanksgiving feast and it was a HUGE hit. I made this in my crock-pot on high heat rather than my stove and it worked really well. I left the spices in much longer than the ten minutes that the recipe says, because after ten minutes it wasn't very flavorful. I ened up leaving the spices in for a couple of hours and it came out tasting amazing. Also, I used a gallon of unfiltered, unsweetened apple juice and I think that really helped with the flavor too.

I love this frosting and wouldn't change a thing about it. This is very simple to make, and has a really nice consitancy for piping. It's just the right balance of flavor: sweet, but not too sweet; chocolatey, but not too chocolatey. This will be the chocolate frosting I use on my cakes from here on out.

These were so wonderful. I had my doubts with the cream cheese, but these certainly lived up to their title and were seriously mouth-watering. I used mini-portobello mushrooms and sprinkled a little bit of bread crumbs and romano cheese on top and they were the first to go at the potluck I took them too. Huge hit. This is a keeper.

I made my own filling, so this review is just for the shells. I had a really hard time finding recipes online for cannoli shells. Most of the recipes for cannoli's that I found simply said to go to the store and buy the shells already premade, so it was nice to find an easy to work with recipe for cannoli shells. I followed the recipe to the T and have decided to make a few modifications for the next time I make these. The dough is very dense and hard to work with. It's very hard to roll out and you really do need to make sure the dough is quite thin before fry it. I may try using my pasta maker to roll out the dough for me next time and see how that works. Also, I could really taste the vinegar in the shells after they were cooked. I don't know if the vinegar is added for consistency of the dough or for taste, but I think I will try taking that out next time I make these and try using sherri or wine in substitute. I did really like the consistancy of the shells. They were dense, sweet, and crubly when you bit into them, which is just how they should be. Overall, I do think this is a good base and starter point the the shells.

Bland the first time I made it, but a good base recipe. The second time I made this I made a few modifications. First, I sauteed some shallots and garlic that I added to the egg yolk base. Also, I buttered my dish and coated it with parmisan cheese which helped the souffle get that nice crust around it as it cooked. Lastly, I didn't think the step of returning the ingredients to the pan after the egg yolks were added was neccessary. Most souffle recipes I have tried in the past don't ask to do that, they just simply add the rue and the egg yolks, fold in the whipped egg whites, then cook it in the oven. I cooking the egg yolks, like this recipe suggests, and it turned out more fluffy when I didn't.

This was wonderful and very quick. This is a nice soup to whip up on a cold day. I followed others suggestions and added some carrot, celery, onion, and garlic. Just remember to stir it really well before you spoon it into your bowl because the rice sinks to the bottom. We had hardly any rice with our first couple of bowls, then all rice with our last bowls.

This is just amazing!! For sure in my top three for best soups I have ever eaten. The best part of this recipe is it is soooo easy. I followed the recipe exactly and I honestly would not change a thing about it. Everyone loved it, even my picky two year old. I can't wait to use this on dinner guests and just wow them.

Quick, easy, and yummy. My kind of meal. Well, let me rephrase the quick part...the preparation is quick, but the cooking is slow...which isn't a bad thing. The slow cooking makes the meat nice and tendar. The only thing I did differently is I chopped up an onion and added it to the broth, added a bit of water so the meat was completely covered, then added some beef bouillon, added a little bit of garlic powder, and a bit of worceshtershire (I can never spell that darn word). Everyone LOVED it!

Fantastic! This was easy to throw together and everyone loved it. The sauce was full of flavor and the chicken was nice and tendar. This tastes like a fancy dish that you would have had to spend a lot of time making, but it's not; it's really easy. Make this for dinner guests and they will be very impressed.

I followed the recipe exactly, but I think next time I make it I am for sure going to add more apples like others suggested. Also, I realized I ran out of cinnamon while I was in the middle of making this so I subed with all-spice and I think the all-spice worked really well with the apple flavor. I think I'm going to make it with all spice from now on actually. Overall a great recipe. It has a really nice light sweet flavor and it's great for people with dairy allergies because there is no dairy in it.

I was not that impressed with this, I just thought it was kind of bland and the maple sausage just gave it a flavor that I didn't care for. I thought the gravy could have used more flavor. It just basically tasted like flour and milk to me.

These hit the spot. I had a craving for brownies like you would not even believe and these were just amazingly good. I made mine with melted butter rather than oil because I was out of oil and they turned out fine. These are the gooey kind of brownies, not the cake kind. The only thing I can complain about is the serving size was a bit small since I was feeding four children, my husband, and myself. I will for sure double the recipe next time I make it. Yummmmm!

This was okay. The recipe says to cook the veggies in the clam juice and meanwhile make the cream sauce. The way the recipe was written it makes it sound like the veggies should cook in the amount of time it take to make the cream sauce but they don't; it takes quite a bit longer for the veggies to get soft (I would say about 10-15 mins). Also, I think next time I make it I will use shallots rather than onions because they give cream soups a really nice richness or I will use the onions and add some garlic. Overall, a nice clam chowder recipe, I just need to make some small adjustments the next time I make it.

These were so wonderful. The clove gives these cookies the perfect flavor. Everyone loved them in my house. I stuck with the recipe and can't think of a single thing I would change about it. I think one thing I may try next time is using dried cranberries rather than raisens.

I was not that impressed with this corn bread. I thought it came out very dense and kind of dry and the left-over were even dryer. I like my corn bread light and fluffy and this for sure was not. The taste was pretty good, just the texture wasn't. My husband really liked it though.

I made four batches of this for holiday gifts for friends and clients and everyone is asking me for the recipe. It seriously took no time at all to whip up four batches. This is the easiest, yummiest treat ever. Tastes just as good, if not better, than anything you could buy from the store.

I don't know what I can say about these that hasn't already been said. I just wanted to add to the bunch of reviews that these are fantastic! The daycare kiddos that I take care of helped me make these and this was so fun for us all to make and everyone just gobbled them up before you could say 'cinnabon'. I gave some to their parents and they couldn't stop talking about how good they were too. Everyone now thinks I'm like this super baker lol!! Yummy yum yum!

Oh my gosh these are so addictive. I really loved them just as they are but my husband just thought they were okay and needed more peanut butter flavor...I don't know, I guess it's just a matter of taste. I thought they were perfect and could stop eating the darn things. They were very quick and easy to make. I made these with my daycare kids that I take care of and it's a great baking project for kids to help out on.