I give this a 5 for the ingredients, but for me, these steps work better: I use regular muffin tins and I just put a vanilla wafer (flat side down) in the paper cup. First, I whip the softened cream cheese until it is light and fluffy. Then I gradually add the two eggs and vanilla and sugar at the end. The mix seems to be very runny, but it turns out perfectly. It takes longer to cook; I just keep an eye on the cheesecakes after about 20 minutes.

Absolutely Amazing!! I couldn't stop eating these. As for the raisins, I just gauged how much I needed according to the batter- don't be afraid to add more if you think it needs it!! Will make over and over.

This cheesecake is fantastic and so simple to make. I made it for many holiday events this past year, but I never got sick of it. I will make this again and again.

This is very tasty; I had been looking for a good veg gravy. I like to cook up some biscuits with it and top them with soy sausages and this gravy. It's a top comfort food in our house. Thanks!!

I tweak this recipe to make an awesome vegetarian version. I substitute a soy beef crumble for the beef, and also use no-chicken broth instead of beef broth. I like to use a large package of frozen veggies for this (peas-corn-green bean mix). This recipe allows me to get some veggies into my fiance's diet. Tastes amazing!!

This is my favorite recipe for Peanut Butter cookies. I have used this recipe for awhile and have never had a bad batch of cookies. You can never go wrong with these :)

These were good; I made them for a bunch of hungry men and they seemed to really like them. I did double dip in the egg and breadcrumb mixture, and the cheese mostly stayed inside. I also cut the string cheese in half. I had another recipe on hand for cheese sticks and personally, I liked them better. I used one 8 oz block of mozz, 2 eggs, and equal parts Parmesan cheese and breadcrumbs (plus, a little salt for flavoring) for the coating. I liked the presentation better, and I thought the block cheese melted better than the string cheese. Both went over well though and I will definitely make both again. Thank you!!

This is a lovely recipe. I substituted applesauce for margarine/butter and 1% milk for water, and it turned out great. I did need to bake it for the suggested time - near the end, I lowered the temp because the top was nice and brown but the middle was still wet. It turned out perfectly though. Oh, I also added some milk chocolate chips and I'm glad I did- the bread didn't need it, but I needed a little more sweet to get my boyfriend to eat it :) I'm glad to finally find a low-fat , delicious banana bread recipe that turns out a bread that is NOT dense. Excellent!

These ARE the best! Instead of making the frosting listed, I used canned Fudge frosting and they were awesome. These remind me of the brownies my grandma used to make; I searched for a recipe just like it. 25 minutes was perfect for me. Will make again and again. Thank you so much!

This recipe was very easy to make, but I really disliked the results. It was way too sweet, even with the reduced sugars. My boyfriend wouldn't even eat more than a small piece and all he eats are sweets. I ended up throwing out 95 percent of the batch.

I loved this dish. I cook for only two, so instead of using the 9x13, I used an 8x8 pan, and it worked out beautifully. I used half a can of milk chocolate frosting and it was delicious. Other reviewers suggested the plainness of this dish; however, I think that that is the beauty of it. It was just sweet enough for my palate and my boyfriend, the chocaholic, was super impressed as well. Can't rave enough about how yum this dish is. Thanks so much!!