This is an okay recipe. Basically, it tastes like Sloppy Joes with a bicuit on top. I even took another reviewers suggestions. So,it wasnt baaad. But, it wasnt great either.

Tastes great. A little labor intensive. But, well worth the work.

This is yummy! I dont know what everyone elses problem was with this. But, I followed the directions exactly and it came out very tasty! Thanks for the refreshing drink on this 90 degree day!

If I could give this recipe 100 stars I would. We absolutely LOVED this. The only suggestion I would make is to cut the salt to a quarter of a cup (if you are sodium sensitive). But,otherwise..YUM!!

These are really cool looking and pretty good tasting. My suggestions are to add more water to the Strawberry Jello. So, they will have the texture of a frozen pop instead of frozen Gel and also add the choc. chips to Strawberry Jello BEFORE you put it in the freezer and to make sure you FREEZE the cool whip/cream chz mixture BEFORE you add the Lime Jello. Because, if you dont you will have floaties at the base of the popcicle.

This recipe was o.k. It was kinda bland. I followed recipe to the T. However, I may try this again..But, my way. Its a good concept. So, I am rating the recipe as is. To stomp out the confusion..you are to use UNCOOKED Orzo in the first step. You are "toasting" the Orzo. So, make sure your heat isnt on High and your watching it. Because, you dont want it to get too browned or burnt.

I actually doubled this recipe. Dont forget that Asiago is a bit of a stronger cheese. So, I suggest adding to taste as not to overwhelm the serving.

Followed as directed. However, I like mine a little tart. So, next time I may scale back on the sugar. But, its a great recipe!

I made this for my fIL bday. I definitely wowed him. The cake is extremely moist. Tasted wonderful. My frosting was nice and smooth. Just a beautiful cake!

I made this with a 7lb Dearborn Ham for Easter. It was really good, sweet, and extremely tender..it was falling off the bone. The only thing is I dont think I will make this in the Spring. The flavors are really fall or winter. But, very tasty!

I needed something for a great Easter bfast for the family. I thought this was great! Very flavorful! I noticed some complaints about the time...you need to make sure that, one, you use the right size dish and two...remember that it may take longer. Because, not everyones ovens are calibrated right.

Made this last night for dinner and everyone loved it!!I took Yoshiyums advice. Which was: 1. Omit 3 cans tomato paste for 1 can tomato paste and 1 can tomato sauce (I used 15oz can). 2. Omit 1/2 cup of sugar for 1/4 cup sugar if you like it a little sweet, or just 2 TBSP sugar if you cant tolerate much. 3. Omit 1 cup of water and add 2 cups of water instead. My advice is to add your water a cup at a time. And wait to see how thick it is. IF you like it thinner add more water. Personally, I like a thicker sauce. And the 2C made it a little too watered-down for me. So, next time I will only add 1 and see what happens.

EASY, EASY, EASY! And great tasting. Did I mention how easy this was;)

This is a great recipe! I didnt think the vegetables would make that big of a difference. But, they did..along with a bit of mustard..yummo **UPDATE**: When I made these again..I bought Johnsonville Brats and took the sausage out of its casing. Then, browned the sausage first; drained and threw in the peppers until they were soft. What a difference that made. The sausage tasted infused with the peppers. Then, added a bit of mustard. WOW! That is how I will make these from now on.

This is a truly "must try" recipe. This is a really great tasting chutney. I am excited about serving this on Christmas eve. Its like a bringing together of winter and fall..when you taste it you will know what I mean.

I really liked the flavors of this recipe. However, when you use thick porkchops you really dont need alot of oil to brown and bake them. Porkchops are naturally greasy. So, therefore u use to much oil your breading will be soggy and fall away from the meat. So, if you need to use it keep it really, really light.

I made 4 batches of these for my daughters Halloween party this year. Here are my suggestions: First, if your batter becomes to soft or chocolatey just add more cookie crumbs. Make sure you work fast. If not, keep putting it in the fridge to stay firm. I had a hard time finding something for the eyes. So, what I did was took the Confetti Candy Decorations and picked out the red ones for eyes (make sure you put the eyes on the side of the head not together..it looks better that way) For the tails, I used the Carmel Apple Sheets and just rolled them up and pulled them straight. I rolled most of mine in powder sugar. The cocoa doesnt taste good..maybe, I should try hot cocoa next time for brown ones. Anyways, this is where it got fun. I took a disposable pan and dyed coconut yellow for the hay-Choc. sprinkles for poop. Then, took a pie pumpkin and carved different sized holes into it. Placing some mice in the open holes.Then, I placed the rest of the mice around the pumpkin. Also, another great idea I had..I used baked pumpkin seed cut in half for the ears..instead of the almonds..due to the nut issue at school. Check out my picture to get the idea.

This is great!! This recipe does make alot of sauce. So, what I did was save the leftovers for spaghetti sauce. It didnt make enough of the Ricotta/egg mixture.I will probably double that next time. And for the Italian sausage..I bought Johnsonville Sweet Brats and just cut them out of their casings.

WOW!! Very Very GOOD! Will not change a thing. Great way to get Spinach into the little ones..and they didnt even know it.

This is sooooo good! Very simple not to mention pretty. The kids in my sons class loved them. Will make again.