These are really wonderful. I took them to a family dinner and though they were skeptical, everyone raved after they had them. Even my mother, who REALLY hates lentils, loved this recipe. I like to make a really huge batch and freeze the leftovers for a future meal. The first time I made it was by the book, but I have since been omitting the onion and adding extra garlic due to food allergies in the family. It still tastes wonderful! It's nice to find something that tastes good AND is good for your family!

This was really great and easy to make. I didn't have the Yukon potatoes, but following Julie's advice, I halved the butter and used half-and-half. It was still wonderful, but I think next time I may use the heavy cream-I would've liked it just a little heavier. I may also try making it with a roux vs. the cornstarch. This is the sort of recipe that is great as is, but makes you want to experiment a little :)

Wonderful, comforting tapioca-jello can't make it like this :) I used regular tapioca soaked overnight (didn't have quick cooking), which turned out just fine. I saw one reviewer complain about curdled eggs-it is absolutely necessary to take the time to temper your eggs by adding the hot mixture to prevent this from happening. Very nice recipe, thank you!

As hamburger buns these are really fantastic and they hardly take any time at all. They are a good 60-minute roll recipe as well, but much better as buns. My husband decreed that we would never buy buns again.

This was quite good (though I think making the cake from scratch is a little better). I especially loved the addition of the coconut (I may even add a little more next time) and I really dislike coconut. I hate to be one of those cooks that gives everyone their advice, but I added a few things that my family really liked, so here they are: First, I melted 1/4 cup butter in EACH pan in the oven, then added 1/3 cup brown sugar to each and mixed before adding the pineapple, etc. Second, I whipped one pint of cream and added a small amount of crushed pineapple; I used this as a "filling" between the layers. It was great when sandwiched between two hot, oozing layers and supported the top layer so cracking was not an issue (I even transported it to my inlaws without any issues). I really thought these two additions put it over the top, of course, they didn't make it any healthier! :P

I really dislike imitation crab and green peppers, but I made this at my husband's urging and to my great surprise, loved it. It really has a wonderful balance of flavors.

This really did make great baked potatoes, but given that I usually cook for those under the age of 7, I probably won't make these a lot. Still, for special dinners, these are the way to go. The skins are excellent!

Wow, I wouldn't have believed such an easy recipe would be so good. Hubby accidentally bought chocolate syrup instead of fudge for a recipe, so this was a lifesaver! Really good, will definitely make again. I might try bittersweet because I like dark chocolate, but still, I thought this had a great balance for milk and dark chocolate lovers. Nice and thick too!

Easy, excellent rolls. Definitely worth the trouble. I am freezing them (before last rise) and giving them to my neighbors for Christmas!

Used this on top of my cinnamon rolls and it was really quite good (I've used it twice now). Added a little cinnamon and nutmeg as well. I'm only giving it four starts, however, because of the taste of the powdered sugar, but that seems to be part of every glaze.

I had my doubts about this because I don't like butterscotch chips, but we had some in the house, so I thought, what the heck! Wow! It was REALLY good. The chips melted nicely into the bread. I made ours with homemade bread (Amish White Bread) and broiled it for a minute or so to get it crispy on top and it was outstanding. We didn't have whipping cream or ice cream to top it, but I couldn't get enough even with a glass of milk. Quick and easy too. Will definitely be having this for dessert again. (I did halve the recipe, though, and it was plenty for us and the three kids (used 2 eggs).

Perfect, exactly the way they should be. Using the skillet in the oven gave them a nice crispy outside, and they still kept that wonderful crepey inside. A hit with the whole family and an easy, quick breakfast.

Made this for Thanksgiving dinner and it was a hit. Really does make 40 servings, though, be forewarned. Didn't own a bowl large enough to make all of the mix in! Also, might be a little too tart, I think I'll cut back on the lemon juice next time (of course, I also used cranberry jello, so I bet that contributed too!)

Really loved this soup! Great comfort food and nutritious too! I omitted the celery because I didn't have any and added carrots. Also used 1/2 evaporated milk. Really outstanding.

Okay, revised. Still wow, wow, wow, this is one of the easiest and tastiest breads I've ever made. I've cut the sugar per other reviewers. I've also used 1/3 wheat flour and that made a really nice, light wheat loaf. We've been going through a loaf a day! One thing, though, I've used all purpose and bread flour, and the bread flour has been the thing to take it from really good bread to great!

Wow, I love rice pudding, but this was even better than I expected. It was wonderfully creamy with just the right amount of sweetness. I did cheat a little, though, and added an extra beaten egg because I like that "custard" taste so much. Absolutely fabulous, I think I'll make it again tonight so we can have it for breakfast in the morning (that ought to get the kids out of bed!)

I was not familiar with Sugar Cream Pie, and maybe that's the problem, but when I made this I was a little disappointed (granted, my crust turned out horribly, so I'm sure it was partially my fault). It just didn't have as much flavor as I like in a pie, but again, the more delicate flavor (like rice pudding) may be the norm. Personally, though, if I'm going for a mellow flavor, I think I'll stick with the rice! Will probably give another chance, though...

These were fabulous, and I am not a baker (hence, the bread machine). I'm not usually a fan of the bread machine bread (something about the crust is off), but will probably use it for dough a lot more in the future. These rolls rose perfectly, and were beautiful and slightly sweet. Was going to save some for my husband, but the kids ate them all before he got home! I can't wait to make cinnamon rolls with this recipe (We'll give my mother-in-law a run for her money! Muahahahah!)

Wow, this was definitely a keeper. To make it easier, I split the squash and baked it ahead of time. Also, after sauteing the onion, I just threw the rest in the crock pot and mixed it up with the hand blender. I really liked the bite the cayenne gave it, but will use less next time because it was a bit too spicy for my little kids. Also used a little less cream cheese than called for, but probably wouldn't do without it entirely. The texture was still nice without, but the taste was greatly improved by adding cream cheese (of course, I think EVERYTHING is better with a little cream cheese). Really great comfort food and easy too!

I am not a big sugar cookie fan (baked these for hubby), but these are really good. I love the nutmeg flavor so much (which I usually hate) that I add a little extra, and I also added 1 tsp (could add more) of butter flavor extract, which really put it over the top. Make sure you do not overcook, and these will stay soft until they're gone.