This crust is simple and really tasty; I think I'll use it as my sugar cookie recipe from now on (but add quite a bit more flour to stiffen it up). I used a flat baking stone and the dough ran off the sides a little during baking but it wasn't disastrous - I just trimmed the edges and ate the trimmings! I used only 1/3 cup of sugar in the topping and folded about a cup of Cool Whip into it after whipping the cream cheese mixture. Made it light and fluffy and probably slightly firmer. All in all an easy and delicious dessert.

Good recipe for tweaking a little - I used all green pepper and chopped up a fresh tomato because I didn't have Mexican stewed, and used more rice. Next time I'd like to try it with the right tomatoes, to get a little more sauce for the rice, but it was very good! Great side dish for fajitas.

I made some really good fajitas with this marinade! I was cooking for company so I halved the cayenne pepper after reading reviewers who said it was spicy. Also, I used less marinade on my meat because I sliced it before marinating and was afraid the flavor would be too strong for small slices - however, next time I'll dump all of it in. Also, not that it's a big deal but why does the recipe yield say 2 cups? It barely makes one.

These cookies are a huge favorite of ours! I've made them a few times and always have to make two changes - add 1/2 to 1 cup extra flour and chill the dough a little, and bake them at 350 instead of 375. As no one else has mentioned doing that, I blame it on high altitude; however, the flour thing is a little strange to me - I've never seen a cookie recipe with a cup of butter need less than 3 or 4 cups of flour. The first batch of these cookies I made (with the stated amount of flour) spread all over the pan in one big flat gooey cookie, so I made the above changes and have absolutely loved every batch since.

This recipe is a yummy and easy way to make chicken a little more exciting. Mine needed about double the cook time, and double the spinach, otherwise followed the recipe.

I needed a treat with Gruyere for a class, so I tried these. They are quite good if a little bland - I'll make them again but will salt the filling next time. Also, I sauteed the filling on medium for a few minutes to soften up the onion and garlic, as I didn't think they'd be good crunchy. Good recipe and fun to make!

Sorry - if you had major trouble with these, I think you did something wrong. I followed the recipe exactly (but baked at 365 instead of 375 because high temps with cookies are a no-no, at least in my high-altitude hometown). The dough was pretty soft but held up fine after refrigerating . . . it flattens a little around the Rolos after baking, but mine were still quite cute, and all cookies sink at least a little bit. Yum yum yum! Everyone loved these and I'll definitely be making them again, for holidays and every-days.

I just feel the need to let everyone know the calorie count on these is WAY off - I've checked and double-checked and using calculations from online calorie-counters, 1/24 of this recipe is closer to 625 calories, maybe higher. Which I'm sure is what makes them delicious. :-)

These were so yummy and different! If you're nervous about the sugar and vinegar, just start with half and then add more a little at a time, tasting as you go, until you like it. I probably didn't use the entire amounts of them but pretty close - the presentation and flavor are great! Don't be afraid to try.

This was really fun to have for Easter, although mine didn't look very pretty. That's my fault though - I didn't do a very good job with the braiding!! The bread's yummy and the eggs looked cute - they bled a little but nothing serious. However, I don't know if I'll do this again because once a year isn't enough practice for me to get good at the braiding. :-) If you're more artistic and coordinated, this is fun to do! Try it with honey butter!

Perfect split pea soup! What a great comfort food. I used more carrots and celery, and needed to simmer it longer to thicken it up - I also used 2-3 times the amounts of salt and pepper. SO good, thank you!

If I were rating this just as banana bread, it would be a 4, but as a fat-free banana bread (I can't figure out why it isn't called no fat instead of ALMOST - where is the fat coming from?) it's really pretty good. I subbed Splenda baking blend for half the sugar. Mine had plenty of banana flavor and was great other than it was quite chewy. However, that was to be expected, and everyone liked it anyway. I'll make this again.

Really good cake! I made a few minor changes - in the sauce I used only 1 cup sugar and half the butter. In the cake, I had to use lemon juice (2 tsp) instead of zest and I also subbed Splenda for half the sugar. I tossed a few chopped pecans and a bunch of cinnamon with a couple pinches of flour and sugar and sprinkled that over the top before baking, which I highly recommend for presentation. I thought this was plenty moist as is. Also thought I'd mention it has a pretty strong nutmeg flavor.

Delish! I just discovered spaghetti squash this week so I had to try this. Although this is a fabulous way to eat it, I love it almost as much just plain with a little butter, salt, and pepper. But making it this way was definitely more fun, and it looked prettier on the plate. :-) I didn't use any oil for sauteeing, just Pam, and 2 tsp dried basil because I can't get fresh here. Thanks for the recipe!!

Caramel popcorn is one of my very favorite treats, so I make it pretty frequently. Since I found this recipe, it's been the only one I've used! Sometimes I don't even bake the popcorn after it's mixed with the caramel (I can't wait an hour to eat it!!) - I throw it in the microwave for a couple minutes then let it sit a couple more to get slightly crunchy. I've had no problems scaling this down to about 1/4 the recipe, which my husband and I can handle in a matter of minutes. :-)

I make these for special breakfast or brunch occasions, and every once in a while for dinner! They are just great as is, I always serve them with some kind of fancy syrup - vanilla or buttermilk or cinnamon cream-based. Yummy! Makes plenty!

I made this this morning and it's great! In answer to a couple other reviews - don't leave out the pudding, it's just too yummy with it. You won't get the same effect at all with plain cake. But I'd say you only need one package of pudding, or barely over one. Also, heat the tootsies on LOW heat, just until they're a little soft, and they'll soften up in your mouth okay later. I didn't use all the cookie crumbs, in fact only about half of them, and I needed way more than 3 drops of coloring to turn the 1/4 cup green. Everyone loves this, it's fun to make and look at and eat!

YUM. I thought this would need salt and pepper, but it didn't. So much for chilling it first - we had it gone within minutes of mixing it up! Didn't change a thing. (Well, except oregano - I can't get fresh here, so I used dried)

This would be fabulous with about half as much pepper, which is what I'll do next time. My husband loves fried chicken and really liked this, other than it being too peppery. I didn't bake the chicken but fried it in 2 cups of oil, and I reserved about a Tbsp of the oil to make gravy. Mixed with leftover coating mixture (1-2 Tbsp), and whisked in chicken broth and milk, boiled and thickened. Served the chicken with mashed potatoes and the gravy over both. Down home comfort food!

I made this with small black plums and pluots - a plum/apricot hybrid. The colors were very pretty together, and the cake itself was delicious - perfectly sweet and moist. It was fun to make and eat!