Really quite good. I second everyone who said they were apprehensive about all of the onion because I was. After I had already done so, I realized I had added the two larger onion soup packs and worried. But no worries -- NOT too onion-ly. I did brown the chopped onion because my husband HATES to find crunchy onion in anything. Other than that, the only change was that I added about a cup on quinoa to the soup to up the nutritional value. It was really good, my kids liked it too. I did find that after stored in the frige the broth got soaked up and the soup became more stewish, but still good. My husband added some hot sauce to his, but I found it hearty and flavorful. Great way to get the veggies in everyone!

Pretty good potato soup and very easy. It made quite a bit and since I'm the only person who eats potato soup at my house, too much for me. Wonder if it can be frozen?

Good dip. I liked that it didn't have marshmallow in it as another reviewer said. I made it in advance for a party and put it in the frig. I should have taken it out sooner so that it had time to soften beforehand.

This tasted really good. I didn't have garlic salt, so I added minced garlic to taste and I mistakenly bought shredded parmesan. That's probably why it didn't look really smooth. Will make again. My picky 8 year old loved it.

I really liked these. Who knew how easy it was to make these? The best part of this recipe is that you can adjust the seasoning to your taste or menu. The second time I made this, I added a drop of sesame oil to the oil mix (since I was serving this with Asian food) and used Jane's Crazy Mixed up Salt. This is a very flexible recipe and can be referred to for the techinque

I made this last night for wine club and it was gone in 10 minutes, despite the fact that I doubled this recipe! I also made the parmesean fondue from this site and while I thought that was awesome when I made it, once I took a bite of this, the winner was clear. I did use pecans since that is what I had on hand, but otherwise followed the recipe exactly (other than baking longer to get brown, since I had a larger quantity). The texture was awesome, the raspberry and nuts added a really interesting taste combination. The three flavors worked well . . . the brie didn't overpower the other two flavors as it sometimes can. I did use homemade raspberry jam which can also overpower other flavors since it is so fresh tasting. I served these with sliced baguettes and crackers and I think it went well with both, although most people seemed to prefer the crackers. I plan on making this again in days. This one's a WINNER!

Very cocoa-ey, easy and delish! Perfect in a layered chocolate cake for a chocoholic. Love it!

Before starting comments on this recipe, I wanted to say one thing I liked the best about it is that I believe that this could be modified to do all kinds of two layer cheesecakes. Basically, since you are using the same filling for the top and bottom layers, instead of adding pumpkin to the top layer batch, I plan on trying out different variations: chocolate, lemon, mocha, the list is endless. I don't see any reason why this couldn't become a wide variety of two layer cheese pies! NOW, THE REVIEW: After trying another 2 layer recipe from this site last year, I followed the high ratings and chose this one. It was very good and flavorful. I did follow the suggestions and used pumpkin pie filling to save on spices. The layers had a nicely defined separation- there were two very clear layers. The filling was creamy and smooth but not overly dense or dry as some cheesecakes can be. Be sure, as with all cheesecakes, to take it out while the middle is still wiggly- it will set considerably after cooling and refrigerating. Cooking on this low heat and watching the time carefully so as to not overcook is KEY. Be sure you have the BIG pie crust as it totally filled up my large pie pan -- to the rim! If you use 8" pie pan, you will not be able to get it all in.

All I can say is WOW! These are just as good as the ones I love at PF Changs. I had a few changes only because the store did not stock a few of the items or was out. I can only imagine how out-of-this-world great this will be with everything in it. Cooking hint: while the meat is cooking, get the garlic, ginger, soy sauce, hoisin sauce, vinegar and chili in a mixing bowl and ready to add to the onion mixture at the right time since it is a lot to add to a hot pan quickly. Changes: I used ground turkey as it was 9 pm when I shopped and the store was out of ground beef. I omitted the pickled ginger and rice wine vinegar since the store did not stock these. I did add ground ginger to taste since I love ginger and didn't want to miss that flavor. I omitted the chile pepper sauce since I don't like spicy. Even with all of these omimssions, the flavor from the meat mixture was amazing. My husband, when I passed a tasting spoon to him, said that he almost didn't want to swallow it because he wanted to savor the intense and complex flavor of it. I will absolutely make this again and again and will head out to a more diverse market to get all of the missing pieces.

I really liked this as a base recipe to tweak so I gave it 4 stars for versatility. This recipe is flexible to adapt to what you have on hand in the kitchen or what you want to throw in. Here's what I did: I used a jar of diced tomatoes, a handful of Mexican blend cheese, dried basil, and a handful of cooked and crumbled bulk sausage (Neeses). I didn't have parsley and omitted the salt and pepper at the front so I could season to taste. The first bite was good, but we both agreed that it needed just a little something to make it really, really good. We both added a touch of fresh ground pepper and a shake of dried and grated parmesan & romano cheese. This was all it needed and my husband declared this to go on heavy rotation as a quick dinner. This is quick, has a summertime fresh flavor and is highly adaptable. I think the diced tomatoes are better than the halved cherry tomatoes as it distributes the tomato flavor more evenly with each bite. I will probably plan to cook this next time and get fresh basil, tomatoes and mozarella cheese. I might look for fresh cheeze ravioli, but the frozen was very good.

I just don't get the 5 star ratings. I made this exactly as described and I did not care for the recpe. The bread was nice and brown, not too soggy, lots of sauce, chunks of chicken etc. and with all of this it still managed to be very bland. My husband immediately got up to get seasoning to add. My kids wouldn't touch it, not even my 18 month old who loves everything (I mean, she ate an entire bunch of chopped chives last week, for pete's sake). I would have thrown out the leftovers (and there were plenty) but my husband said he'd take them for lunch. It wasn't awful, just bland, and for the amount of fat and calories here, I wasn't going to eat bland AND fatty food. Needless to say, I won't try again.

Very nice! My favorite leftover ham soup on this site is the Delicious Ham and Potato Soup, but this one is great too and lower in fat!

I love this easy cake. My brother in law (whose parents own a blueberry farm) asked for me to give my sister this recipe). I don't "do" the blue glaze anymore (I did the first time)since it looks a little freaky. A regular glaze will do. I might try this with a lemon cake, but it is good AS IS!

What more can I add? This soup was rich and creamy. This tasted like something in a restaurant. Nice ham taste, even with the chicken broth, and the creamy broth was wonderful. I was trying to use up leftover Christmas ham. This was my first time making this and I usually follow to a "T" the first time, but I followed a couple of suggestions on reviews: I used 3 cups of chicken broth because I only had that size container, no boullion; I added a couple of shakes of seasoning (I used Monteral Chicken seasoning); I added a very small amount of cheese (velveeta - I needed to use before it went out of date - I wasn't aware that "cheese food" went out of date!) to the flour/butter mix to "cream" it a little more. I did saute the onions and carrots since that's how I like onions cooked when making soup. I WILL MAKE AGAIN when I have ham that needs to be used up.

I should have followed JCAR's advice as mine was ruined. I was stirring and stirring and mine went from thin and not ready to drop to solid block of maple-y chunk in 10 seconds, no lie. I tried to salvage it by forming the chunk into a log in wax paper, hoping that as it cooled, I could slice it into praline slices. No luck. The slices crumbled as soon as I cut them. The crumbs tasted OK, but not worth the calories. I ended up tossing the stuff. I've made pralines the old fashioned way and thought they tasted better than the crumbles here. It was raining the day I made this and my MIL has often sworn that certain things don't "set" when the humidity is high. Maybe that added to this mess. I may or may not try this again, but I'll try JCAR's tip if I do.

Make sure you have enough of the chocolate coating as it will be hard to make these stick together if it isn't "wet" enough. Also, you can pop the mix in the microwave if the chocolate starts drying too much as you make the spiders. I used butterscotch chips (point side down) for the eyes. My daughter said that they looked like spiders or mummy-babies, and I think if you used white chocolate coating, it would really look like a mummy head (I'd use chocolate chips for eyes with that one). Very easy and popular.

Pretty tasty but I'd save for edible decorations around other food as this doesn't make many mice. The store didn't have cookie crumbs, so I mashed up chocolate teddy grahams and when that wasn't enough, used graham cracker crumbs until I got enough. I also used dark chocolate baking squares since this was what I had. Very rich and chocolatey and surprisingly easy to make them look like mice. Very cute!

The kids loved this one and the grown ups did too. Bright green (think Shrek) punch that tastes good and is easy to make. This was perfect at my Halloween party with floating ice hands. I left out ALL of the added sugar and it was still very sweet. I hardly ever drink juice, but I can't imagine this being any sweeter and being drinkable. Leave it out! Several parents asked for the recipie and I told them that I had left sugar out and they all agreed that any more sugar would ruin it. I had about 16 kids (most were in the 5-7 age range) and at least one parent per kid and this made enough for all and I have about 1 1/2 quarts left. Good punch!

Reading the recipe, I couldn't imagine how it could possibly be as fantastic as the review say. It looks too easy. There aren't may things in it. Well, I've got to agree that this is 100% an example of the sum being more than the parts. I made this three times the first week. This is just great! Everyone at the party I tried it out on loved it and wanted more. I made enough for 4 times the number of people there and there was NOTHING left. You won't be disappointed. I did leave out the sugar and used blueberries instead of raspberries, but I did use raspberry jam for that taste. I also used apple slices that I'd frozen from last apple season so I did have to drain some sauce off to keep it from being too wet. I think the frosty apples were easier to chop and made the salsa nice and cool, great for summer! My 5 year old loved the chips all by themselves.

WONDERFUL! I've made chocolate fudge for years. My husband asked for a peanut butter recipe last week so I tried this one. So easy! I used crunchy peanut butter (that's all I had) and some dark brown and some light brown sugar (that's all I had). It was perfect. You would never guess how easy this was once you tasted it.