Used only half the cheese, with no problems. Really enjoyed the flavor! And, so very easy to make!

I've baked my share of chocolate cakes and this by far is at the top of the list. Having a large family, I'm always looking for ways to decrease the preparation time and increase efficiency. I used the microwave and also didn't bother to chop up the chocolate, rather just stirred the individual chunks until melted. I baked it in a 9 x 13 inch pan for 33 minutes and it was perfect. Frosted directly in the pan. Tastes even better the second day and we love it even more cold from the fridge when the frosting is super fudgy!

I was a little surprised at how good this soup was! A bit more red pepper taste than I expected, but it really worked wonderfully with the chicken. My children loved it too! I served with a little sour cream and some cheddar, while I ate it as is to save some calories.

Made it as written, and it was fine. However, then I adjusted it by adding another cup of confectioners' sugar and some more milk. I found that reduced the stronger butter taste. Before it was a bit too greasy of a texture.

I've made better pound cakes off this site so I'm giving this 4/5 stars. It tasted good, nothing spectacular. Definitely, if I made it again I wouldn't add lemon extract. The lemon extract made the whole cake taste a bit fake. I would have rather doubled the vanilla extract, which I may do next time if I try this again! Though, for the purpose that I made it for it was fine. I used a 9 by 13 pan, cooked for about 45 minutes, and frosted it with some buttercream and topped with fresh fruit in a flag motif.

I made this recipe as written. I usually prefer the big fat chocolate chip cookie recipe from this site for my baking, however this time I was going to make cookies for a school function and I wanted something softer, a little thicker and chewier than that recipe. These definitely did not disappoint. They are also a bit sweeter than the other recipe, and a bit more kid friendly than the super rich all butter cookie.

Wonderful flavor. Just like other reviewers stated this has more of a pound cake like texture. The cake came out super moist and rich.

I've made several recipes listed here for pecan pie and hands down this is the best and will be the one we use from now on.

The recipe as written was OK, however I made again with some alterations other reviewers listed and it was much better.

The recipe as stated is fine, but made a few alterations (added sour cream, salsa) and really added a lot more flavor!

These were tasty though we thought there were just too many crackers in the recipe. It made for a VERY mild crab flavor.

This was tasty, though I think it would taste even better with homemade caramels...somehow the store bought had an artificial taste which I did notice somewhat when tasting.

I saw this recipe and was in a bit of a panic when I saw 1 1/2 hours of cooking time when I needed mine to be done in less than half an hour! So, I modified. I "baked" the potatoes in the microwave. Then, I added 1/2 t garlic powder and 1 t onion powder to the sauce to save some time. Also, a few grinds of fresh pepper and 4 dashes of salt. I sliced the potatoes, then covered them with sauce and sprinkled an extra 3/4 cup of cheddar on top. Placed it in the oven while I was baking the glaze for our ham on just to lightly brown the top. Everybody loved it and I was very happy I modified this recipe to meet my time constraints.

I really enjoyed this quite a bit, with the exception that it was a bit too salty. If I make this again, I will wait until the end to add any salt (if needed).

I used fresh pumpkin, and the batter was more liquidy, so I had to add some extra flour. Otherwise, no problems. We made the syrup using apple cider and it was well worth it. In fact, it was sweet enough that we have extra and are thinking about baking some apples later and drizzling it on for dessert. We also discovered if you serve the pancakes with sweetened whipped cream they taste like pumpkin pie!

As gorgonzola lovers we expected to enjoy this pizza, but even for us it was too much. Way too overpowering for the delicate onion flavor. I would use a blend of cheese, and use gorgonzola more as a "topping" rather than the main flavor. It could use some other flavors, perhaps some roasted tomato or fresh basil.

Made fresh italian bread for this recipe. I found that I didn't miss anything if I made it with half as much butter and oil.

The proportions are so far off for this recipe, hense the two stars. To be successful I had to start with one cup of sugar, then add milk by the teaspoon until it had the right consistency to be piped on. With the right proportions, however it a wonderful job adhering our candy to the gingerbread. Taste wise, it wasn't phonomenal but for adhering other things and decoration it worked well.

Nice flavor, very mild and kid friendly. After refridgerating for over an hour the dough was stiff, however still too sticky to roll. I added more flour until the consistency felt right. Then rolling became very easy. We enjoyed the recipe, and decorating the men afterwards.

Cookies came out buttery and rich. Made with bittersweet chocolate chips, we thought more of a dark chocolate taste was a good coupling. Omitted nuts. I think this recipe would be nice even with raisins as a more traditional oatmeal cookie, excellent for someone who likes an extra buttery bakery style cookie.