This was too thick for a dip - so it was served as a spread. It is too salty - if I was to make it again I'd omit the salt altogether.

I wasn't thrilled with this recipe the first time and they didn't all get eaten, so I 'upgraded' the next batch: I added Beau Monde spice, dried minced onion, and garlic salt to the cream cheese. I also used pastrami instead of ham. It helped to have a more pungent meat to complement the pickle. Be sure to blot pickles with paper towel beforehand, and when spreading cream cheese, extend all the way to the edges of the tortilla wrap so after slicing the roll will stay together.

This is a great snack at parties, and for those cold winter days when the kids get bored, its faster and easier than making cookies.

I've made these for 30 years, and twice in the past two weeks for parties. They always disappear! I never cook the sausage first, nor do I add baking powder. I also use less water. be sure to use hot sausage and sharp cheddar - the flavor is much better. Make the balls no larger than a quarter and the sausage will cook fine.

This salad is excellent -- and so easy! The only things I changed were using imitation crabmeat, canned (drained) LeSeur peas instead of frozen, and I omitted the chow mein noodles to save on carbs. So I know I didn't sacrifice any flavor with my substitutions. The almonds and celery make it crunchy, and the curry powder and lemon juice add just the right zing. I like it for a light lunch with cottage cheese, and my husband loves it on crackers! I'm going to make this a lot this summer! Thanks for the great recipe!

I'd like to clarify a couple of things about this recipe. I submitted this particular recipe, and to Beth, who made a comment, you are correct if you are going by the picture. I don't know where this picture came from, but its NOT my pudding! The picture looks like a cake. I wrote a long time ago to the webmaster to delete the photo because it is misleading. My grandmother's father, whose last name was Mitchell, was born and raised in Mitchell, Indiana. This recipe came from his family. I hope to get my own pudding photo uploaded to replace the one there now. Thanks :) -Kerry

I needed a dipping sauce for pigs in a blanket and this recipe was perfect for that. I added 1 teaspoon Liquid Smoke for a hickory flavor. Now, to borrow a hint from Rachel Ray: the secret to smoothness is in the stirring. Stir the sauce in a figure 8 motion. I don't know what makes the difference (and neither did she) but it works. Mine was very creamy.

I did an ingredient search for a few items I had on hand and this recipe came up. I was shocked how much XXX sugar it asked for, so I used only 1/3 of a box when other reviews said it was so sweet. I also took their advice and used only half the chocolate chips. My only problem was I had no cake mix, so I used a packaged muffin mix, and it did fine. The cooking time and oven temp is not right, and I bumped it up to 325 like the others did. The consistancy is good and I had no problems with runniness. But would have liked a denser cream cheese -- this is a bit spongy. I am giving this only two stars because I had to change the recipe for it to come out right, on the advice of the other reviews. Taste is okay but nothing special-- won't make them again.

I made this cake for tomorrow's company, but temtation gave in and hubby and I had to sample it tonight! This cake is outstanding! And it is aptly named! I made some healthy changes, albeit minor ones. I used 1/2 C. Splenda instead of XXX sugar; 1 C. applesauce in place of 1/3 C. oil; and cheesecake flavored pudding. I added a packet of unsweetened orange Kool-Aid to the icing. I always like the fillings in my cakes to be a bit different than the outer frosting. So I took 1/3 of the frosting and added 1/2 C. shredded coconut and 1/2 C. chopped maraschino cherries. I used this for the filling between layers, and it gave the middle of the cake a bit richer color. The Kool-Aid adds a nice tangy punch. Also, I pressed the juice from the pineapple through a colander, and discarded the juice. It wasn't needed at all. I chilled the frosting while baking the cake. We cut the cake straight from the fridge, and it was delicious. Very light and refreshing cake without the sugary sweetness of a traditional frosting. The cake itself is extremely moist. Sixteen ounces of whipped topping was too much, but 10 ounces was perfect (about a tub and a half.). Thank you Glenda for this great recipe! I will be making every summer! I put a picture of it in my profile.

I was embarrassed when I served this dessert. First I was afraid the graham crackers wouldn't be good if they weren't cruched, but I followed the recipe regardless. And they just ended up soggy graham crackers. It doesn't taste like a chocolate eclair either. If you want your guests to suspect you didn't put any time, effort and thought into a dessert, then make this for them. Yuck. Never again. I gave it one star - only because it would be an easy dessert for kids to make.

Very good dip! I chopped up dried beef and added it. Yummm!

This is an excellent hot dip, and 'spicy' fans will love it. It does make a lot. Don't do what I did by forgetting to drain the diced tomatoes--big mistake - the dip was too runny. But it was still awesome in taste!

I made this for a Christmas party, and had to use frozen whole strawberries since the fresh were out of season. Although I drained the syrupy juice after they thawed, they still sat in juice. This made the caramel topping get lost, so to speak, and the taste was diluted. The topping is excellent, and gives a wonderful flavor to the berries, but I will wait until summer to serve it again so I won't have juices to contend with.

My family LOVED this recipe, even though I ran out of eggs and used only two. I also cut the oil down to 3/4 since I was using fewer eggs. The result was a thicker batter, so I poured it into a loaf pan and it came out a more of a pumpkin bread. It is super moist, wonderful texture (don't omit the nuts!), and not too sweet. I rated this four stars only because I didn't follow the recipe exactly. I will use this recipe (albeit altered) the next time I want to make pumpkin bread! It was a deliciously happy accident!

I grew up loving my mom's scalloped corn, but this time I thought I would try another recipe. Carla's rendition intrigued me with her use of sour cream. It was so easy to prepare, and turned out great (my cooking time was a bit longer, plus I substituted sugar with Splenda). It is light and fluffy, and my husband and I loved it. I will always use this recipe from now on (sorry Mom!).

This recipes was excellent, and I didn't rate it 5 stars simply because of prep time. It took 60 minutes for the wild rice to cook. The taste is great, and its visually appealing. The rice gives a nice texture to the stuffing. Everyone loved it!

This is the same recipe that has been in our family for 130 years -- with just one change. If you stir the pudding every 15 minutes while baking, you won't get a crusty top, and it will be less cake-like and more like a true pudding. Very rich, so we just top with vanilla ice cream or whipped cream. Its also delicious cold.