Easy, fast way to dress up some plain old pretzels! I'm sure any pretzel shape would work just fine but I bought pretzel nuggets just to try this recipe & I love them! These will be one of the goodies in my Christmas bags this year. Thank you!!

Wow! Just perfection! I wanted to test these out (& didn't want too many around the house) so I made 1/4 recipe. I followed the tip of a previous reviewer & broke the two middle tongs off of two plastic forks & used them to dip -great idea! I dipped them in Wilton's Light Coco candy melts & then drizzled them with some semi-sweet chocolate that I added a little shortening & Wilton's Creme De Menthe candy flavoring to. After reading reviews, I was worried that these would be a major pain to make but they were surprisingly easy & impressive -especially considering that they are rich & a little goes a long way!

I've made this for awhile now & I just stumbled across this recipe so I thought I'd review it. This is an excellent dessert prepared in record time! It's pretty sweet so ice cream is a nice complement!

After reading reviews about the marshmallows making these too gooey, I decided to leave them out. I tried a variety of nuts & pecans seemed to taste the best to me (even though I'm not really a pecan fan). Mine never set however, in fact I have to keep them in the freezer or fridge just to be able to remove them from the parchment paper. I was going to throw the whole batch out because I figured I wouldn't be able to give them as gifts or even plate them without a huge mess. After letting my parents & the kids taste them, I changed my mind -everyone loved them. They have a fudge-like consistency & great flavor! Thanks!

Very tasty! I used butterscotch COOK & SERVE pudding instead of instant on accident but it still came out wonderful! I doubled the pumpkin pie spice & subbed cinnamon applesauce for the oil. I also added about a cup of chopped walnuts. I haven't topped it yet -still figuring out what to put on it but it's very good as is! .... so I never ended up frosting this & it was like a light pumpkin bread -yum!

I used Planter's Salted Mixed Nuts & omitted the salt & orange peel in the recipe. I used half brown & half white sugar & for the water I used half water & half vanilla extract. I decreased the cloves by half after reading that some thought the nuts were overly spiced. I also added a dash of cayenne pepper --next time I'll add more! I thought these were very tasty but hubby didn't care for them. I'll stick to the recipe next time & see if it comes out any better & report back.

I don't know what the canned stuff tastes like but this was pretty good -quick, easy to make & looked pretty. After reading the reviews I used half brown sugar, half white & added a dash of cinnamon. I also made the "Pepper Jelly Appetizer" from this site (2 ingredients -delicious -sweet with a little kick) and most people ended up eating that with their turkey instead of the cranberry sauce. Both were solid additions to our early Thanksgiving table.

This is as easy as they get! I used the hot red jalepeno jelly (just a little heat once combined w/the cream cheese) & served it with wheat thins. We had an early Thanksgiving meal & people ended up eating this with their turkey instead of the homemade cranberry sauce --it was a great combo! People even asked to see the jar of jelly so that they could buy some! This is definitely a keeper! It's not the most attractive thing but it is good. Maybe next time I'll try adding a little shredded cheddar & some chopped walnuts. Thanks Donatella!

Quick, easy, great crunch & inexpensive. Be aware that these are VERY sweet & addictive. One (12.8oz) box is a little more than 9 cups. They taste great right out of the freezer! Good recipe to have around for the holidays! Thanks!

This was ok -a little sticky.

Honestly the best granola I have ever tasted! I omitted the sunflower seeds and used craisins. I originally thought it would have too many nuts (I'm not a big nut fan) but they have a wonderful flavor that truly make this special! I wouldn't recommend decreasing or subbing out the oil if you like it crunchy. The kids love it, the grandparents love it, even hubby loves it (and he's a hard nut to crack)! TIP: Take it out of the oven even if it's still wet. It hardens as it cools.

Good. Very dense crumb almost like angel food cake. I made it in two silicone round cake pans & baked them for 35 minutes. I cut each round in half horizontally and filled with Pastry Cream from this site & a strawberry filling & dusted the top with powdered sugar. Very good.

Yum! Tastes like yummy vanilla pudding! I made White Almond Wedding Cake from this site & layered it with this pastry cream & a strawberry filling. The only change I made was using 2% milk. Very good!

Yum! I made a few changes -used 3 Tbsp Splenda instead of sugar, omitted the salt & used oil instead of butter. I also added a dash of cinnamon to the batter and didn't add the blueberries until I spooned the batter onto the griddle. I used the batter immediately (didn't wait the hour) and it resulted in a tender, fluffy pancake. Everyone loved them with a little butter, syrup & Grandpa added whipped cream.

Very tasty, but made changes due to what I had. I used 1 onion, 5 carrots, 1/2 pkg turkey kielbasa sausage, jarred garlic, basil, 2 bay leaves, 4 potatoes, lentils, 2 small cans original Rotel (which gave it just a little heat), 12 cups of water and finally salt & pepper. It was quite filling & very healthy! My only complaint was that the carrots were a little too soft for my liking. Next time I'll add them a little later. I'll definitely be making this again during the cold winter months! Thanks!

My mom made these today because she ran out of corn tortillas when making green chile chicken enchiladas. Her only change was to add 3/4 tsp salt. After separating the dough into 11 balls, she covered it with a damp paper towel for 10 minutes. She rolled the dough in-between a large zip lock bag cut in half (thanks Rindy for that useful tip) and cooked them on a cast iron pan. Initially I would have given these maybe 3 or 4 stars because they came out a little dry and not bad, but just different. After tasting them in the enchiladas, they were wonderful! They soaked up some moisture and fluffed up a little and just had a great flavor. We had both these & the store bought ones in the same dish & these were about 10 times tastier with a much better texture! I don't think these would work too well as tacos or burritos (at least ours wouldn't have) but layered in a dish with some moisture -they're fabulous!

I'm impressed -pretty good. I halved the recipe & made 24 mini cupcakes (which I overfilled) and still had a little batter left. I baked them for 13 minutes but they may have been able to come out a minute or 2 earlier. My only complaints are that they deflated a little after I took them out of the oven and they are very fragile. Since I overfilled them, the tops broke easily when removing them from the pan. I piped "Ho Ho Cake" filling from this site into the center of each one & frosted w/store bought frosting because I'm feeling a little lazy & it's 1 a.m.!

Yum -tastes very similar to pumpkin pie! I had never even heard of carrot souffle before so I wasn't sure what to expect. I have to admit, I did make a lot of changes but I still wanted to review it since it came out so good! I boiled the carrots for about 1 hour, used applesauce instead of butter & Splenda instead of sugar. I added 1 tsp baking soda (although it still deflated during cooling) and used only 2 eggs. I added 1 tsp of cinnamon and a dash of both nutmeg & cloves. I blended it all up smooth in a vita-mix blender, sprinkled the top with a little brown sugar & chopped pecans & baked it for 1 hour. I served it very cold with a dollop of light whipped cream. Delicious, healthy "dessert"! Next I'm going to try making my pumpkin pie this way to cut the calories! Great find! Thanks!

I have to make a naughty bachelorette cake and needed some fondant so I whipped up a batch of this for a test run. I kneaded it in my KA mixer & used shortening instead of butter. It was SUPER QUICK & EASY & only two dirty bowls! I've found using colored marshmallows makes great flesh color without any extra ingredients. They say to use mostly peach with some pink thrown in. Since this was a test run I just used the whole bag (green & yellow included) and I don't think I could have gotten closer to flesh colored if I tried! Different brands may contain different % of colors but the generic bag I used worked great! UPDATE: After refrigerating overnight, I tried to roll it out w/crisco -what a mess! Then I used powdered sugar -much better! Then to get the powdered look off, I just sprayed it lightly w/Pam. The finished product: well, it doesn't taste "good" but it tastes about 10 times better than the store stuff for a fraction of the price. My dad's words: "that cake was really good but that weird icing was not good at all!" Given that, I would only use this for presentation in the future & basically expect for it to be peeled off the cake. Thanks!

These were good. I used Pillsbury Reduced Sugar Devil's Food cake mix, substituted applesauce for the oil, added 1/4 c fat-free sour cream (because the batter seemed a little dry) & added 1/2 c chopped walnuts. I rolled some in powdered sugar before baking -both were good. The kids liked them and they were easy to make. I've made plenty of cookies from scratch but never a chocolate cookie. Next time I'll try one from scratch & see how it compares.