I used thinly pounded boneless pork chops. The breading stayed on beautifully-maybe the refrigeration helps? I served this a la holstein, topped with a fried egg and anchovies, and it was as close to the real deal as you can get at home! Don't forget the lemon, it adds a lot to the dish.

I didn't make the crust, but the filling was great. Next time I would not add vanilla as others suggested-it didn't seem right. However, I added a T of flour and a bit of cinnamon, and those tips were much appreciated. I'm not sure what the filling would have been like without the flour, but mine was nice and firm-the slices were beautiful!

My German bf says this potato salad is very authentic. I used red potatoes and they held together very well. Yummy!

I used a Granny Smith apple and a bag of soft potato bread stuffing-extra liquid absolutely not necessary-you can always add more later, but you can't take away! This was delicious with Jimmy Dean sage sausage and extra spices. It makes for a very attractive dish.

OH. MY. GOD. This is probably the best dessert I have ever made! A pound of mascarpone (~$11) was too expensive for me, so I used half mascarpone and half Mascarpone Substitute from this site. I used hazelnut liquer instead of the rum, and that was amazing. The sweetness of this dessert is perfect, since the ladyfingers (found in the bakery section) are lightly dusted with confectioners' sugar. I lined a 9" springform pan with a 3rd pack of ladyfingers and assembled as instructed. It's so easy to get a beautiful presentation. Smooth, creamy, light-the perfect dessert to impress, but it will bring out your greedy side!!!

I would give this 3 stars, but it all got eaten at my work's Thanksgiving potluck. It sat for about 1 1/2 days before serving. I used French Vanilla pudding. I thought it still had that "fake" taste from the Cool Whip. Next time I will try it with real whipped cream to see if that fixes it. Also, the icing was difficult to get smooth. I threw out the first batch. Turns out you have to heat it verrry slowly. The sugar has to completely dissolve before it comes to a boil, otherwise you will have grainy frosting. I had to add a little extra milk to get it smooth. The graham crackers end up kind of blending in and holding the cake together-they aren't as noticeable as I thought they would be. This was a crowd pleaser, I just wasn't entirely comfortable with it.

I made some changes, so I'm giving this 5 *s based on the finished product. I used a French vanilla cake mix, added an extra egg white, and left out the oil (that part was accidental). I added a couple of drops of red food coloring to the batter to counteract the grayness. I was worried about the cream cheese lumps in the batter, but they didn't affect the texture of the cupcake. (Next time I will blend the cream cheese first with the eggs and some of the strawberry puree.) The recipe made exactly 72 mini cupcakes (baked for 17 minutes). The texture was fluffy and light, and there was plenty of strawberry flavor. Maybe those who didn't get the flavor drained the strawberries? The recipe didn't specify, so I pureed them with the syrup. I topped them with a vanilla buttercream and slice of strawberry. They tasted like little strawberry shortcakes, but better. Everyone loved them!

Amazing. You really only need a tiny piece. So dense and chocolatey, like something you would get at a bakery, yet so easy. I used strawberry jelly and even though it had seeds it looked and tasted great. The topping is fluffy and kind of marshmallowy-you definitely need to serve these with forks. One drop of red food coloring got it to the perfect shade of pink. Don't skimp on the fudge layer or it will get lost between the brownie and cream cheese, and definitely double the amount of jelly. And if you are in doubt, underbaking these is better than overbaking!

These are missing bacon and onion.

This was okay. I added a little bit of garlic powder. The festive color and mild flavor made it a good pair with reubens. No "wow" factor, but easy enough to make again.

This was yummy, easy and quick. The cream sauce is flavorful. I would give it 4 and 1/2 stars. I used Emeril's Bayou Blast seasoning instead of cajun seasoning and served it on top of baked Cheesy Polenta. I couldn't find the herbed soup, so I used regular cream of chicken. I would suggest not serving this on top of anything too salty. Cooking tips: make sure you throw your garlic in after the onions have been sauteeing for a bit, or it will burn. Also, five minutes was too long for my shrimp. Don't forget to take into account the fact that the shrimp will continue to cook after you pull the sauce off the heat. The color is a big funny (due to the soup) but a dash of paprika pretties up this dish.

After reading all the complaints I decided to add 1/2 cup of brown sugar and a splash of vanilla. They were sooo good! I used blackberry, apple, and apricot jam, and lemon curd. I found that the amount of fruit flavor was directly proportional to the quality of the jam. I made them bite-size and they only took about 10 minutes to bake. Took them to a football party and the guys ate every single one. I will have to make a batch topped with maraschino cherries, just like Mom used to = )

I used 3 Bartlett pears and 1 tsp. pumpkin pie spice in place of the nutmeg. I covered the top of the pie with foil as it was starting to brown, and baked it another 20 minutes until the center only wiggled very slightly. I let the pie cool overnight, and when I cut into it the next day it was pretty messy. It seems the custard was not completely set in the bottom/middle of the pie, and ran out over the rest. Let me tell you, nothing is more disappointing then having a beautiful pie that you can't serve to anyone. If I make this again, I am going to add at least one more egg to help it hold together. It had a slight floury taste to it-I kind of felt like I was eating raw batter. Maybe I need to extend the cooking time even more... I'll keep playing with it because the pear flavor was so great and I like the concept.

I added a little bit of lemon juice to the cream cheese mixture. Turned out pretty good flavor-wise, but I thought they seemed like junk food... no offense! They just had that quality.

I used two Bartlett pears and that was perfect for 2 small bunches of lettuce (I used 1 romaine and 1 green leaf). I used pre-made OJ and cut the amount in half (overpowering flavor). After the dressing was blended I returned it to the stove and added cornstarch (mixed w/ water to get rid of lumps, of course) to thicken the dressing, and after that it was perfect. Oh, and I used honey instead of sugar. To the salad, I added dried cranberries and goat cheese. The flavors were AMAZING. My pears/walnuts didn't have the glaze that you think of when you hear "caramelized," and I almost dumped out all the liquid in the pan. Luckily I didn't because the sweetened pear juice was DELICIOUS. I ended up with about twice as much dressing as I needed for this salad, but we'll use it til it's gone--we loved it! (Thanksgiving Sleeper Hit)

We had this for our Thanksgiving appetizer. I used about 6 sheets of Filo instead of puff pastry. It was a huge hit. Next time instead of apricot preserves I will try something savory for the filling--this is more of a dessert than an appetizer.

I'm giving this a 5 after slight changes as suggested by other reviewers. I used about 2/3 jar of Smuckers caramel sauce, cut the sugar down to 1/2 c, and added another 1/2 cup of chopped pecans. I baked this pie on the bottom rack and increased the time by about 15 min. I was scared that it wasn't set, but after it cooled I had the most perfect pecan pie ever. Each slice was rich and gooey but the filling didn't spill out when you cut into it. For those wanting a traditional pecan pie, the caramel flavor was not so obvious as to turn people off. I made both this and the Irresistible Pecan Pie, but this is the recipe I have been looking for!!! So easy, yummy and pretty. I will be making this from now on!

I didn't think this was sweet enough, but after it's whipped it's too late to do anything about it. Next time I'll increase the sugar slightly. (It was still nice for our Thanksgiving pecan pie!)

I hate to break from the pack here, but these were just okay. General consensus was that they are missing something. They do have a ketchupy taste which I think people were not expecting. Not for picky eaters.

If you want to make these, PLAN AHEAD. Due to lack of space, I have been working on two batches gradually over the past few days. For each batch, I made one 8in cake and one batch of cupcakes, which was fine. Tore into them with two forks and mixed in frosting while still hot. I refrigerated the mixes overnight and scooped with a "cookie scoop," filling the scoop and scraping the bottom flat before popping the cake out. Dipping is definitely the biggest pain. I made a vanilla almond bark-covered carrot cake w/cream chz icing and a triple chocolate. The almond bark was cheaper than real chocolate for twelve ounces (and it took almost 12 ounces for one cake). I had to thin the almond bark with a little oil, but be careful not to use too much because the cake bites can take on a sweaty appearance at room temp. If you use frozen balls, it makes the process easier because the almond bark hardens almost right away. When I make this again I will continue to use almond bark rather than chocolate chips--I think it compliments the cake better.