Good, but I was looking for more of a beer flavor.

Egg-cellent! Used half swiss and half cheddar. Next time I might add a couple more eggs and a little more cream in order to fill pie shells, as I couldn't find any smaller ones as called for in recipe. Very good and very easy.

Very good. Big hit on "painting day" as a sweet snack. Only problem was I did have a spot that didn't bake all the way through, even after baking longer than recipe called for and testing with a toothpick.

Wonderful. The only thing I fould was that both times I made it I felt I needed to keep adding a little water because mixture was appearing too dry and I was afraid it would burn to the bottom of the pan before all ingredients were cooked through and ready to serve. Yum.

Overall, very good. Just don't accidentally overcook the pea pods.

Delicious! Made two small changes. Added Panko to cheese topping, as others suggested. Also added about 1-2 T. melted butter to cheese/Panko mix to aid in browning. Wonderful on really well-toasted bread slices. Big hit at party. Uncle requested recipe for another get together and he said it was just as popular again.

Something different to offer. Made kid friendly by omitting onion, added black beans, corn kernels, and bacon bits. Could easily cut recipe in half and still have plenty.

Very good, but a little too much mustard--and I like a bite. Overall, very good, did not turn bland after a day or two as potato salad often does.

This was delicious. Although, I have to admit to changing the recipe after reading almost all of the reviews, and looking at a few other recipes. The compilated recipe follows: 1/4 c. butter, 2 T. flour, 5-6 large garlic cloves minced, 1 T. dried parsley, 1/4 tsp. dried oregano, 1/4 tsp. dried basil, 1/4 tsp. black pepper, red pepper flakes-optional-to taste-pinch, 1/4 c. olive oil, 1/4 c. white wine, 2(6.5 oz) cans minced clams in juice, 1/4 c. whipping cream, 1 lb. linguine, Romano or Parm. for sprinkling on top. Melt butter in deep saute pan. Add flour and spices, combine well. Add olive oil, wine, and juice from clams. Simmer over low heat until well combined and reduced a bit. Cook noodles. Right before adding cooked noodles to sauce add the minced clam meat and whipping cream to sauce--this keeps clams from getting rubbery. Toss well to coat. Serve with grated cheese. Made for anniversary dinner. Easy, impressive looking, wonderful!

Wonderful! Not usually a fan of the cinnamon roll because they're generally not worth the calories, this is soooo worth the calories! Had overnight guests so I made these the day before and then put in fridge until the next morning, took out and allowed to rise before baking. Turned out great. However, did not take the full 15 minutes to bake, closer to 10 for my oven.

Excellent, and so easy!

Just like pierogis! Added some real bacon bits too, turned out excellent. Yum!

Very good, but extremely sweet. If not serving to a large crowd I would consider cutting the recipe in half.

Good, but not what I was expecting. I'm looking for something similar to the brown bread served at The Cheesecake Factory.

Good, but not outstanding. Added LOTS of cut up Reese's Peanutbutter Cups to one attempt, still not out of this world.

Very easy and delicious. Added extra baking soda, an extra teaspoon, to make it more brittle than chewy. Also tried using Virginia Peanuts, turned out great too. Had a much highter wattage microwave to work with so cut back times, per other reviews. Husband grew up with lots of homemade candy at Christmas, nice compromise for a non-seasoned candymaker--more of a baker. Live in Wisconsin, stores beautifully in garage with other Christmas goodies throughout the holiday season.

Don't quite understand how highly rated this recipe is...they were okay, not bad, but not delicious either. Reminded me of a "Raspberry Nutri-Grain Bar."

Wonderful! Love the flavor that the almond extract adds. Not a fan of white chocolate, used semi-sweet instead and they look and taste fantastic!

What an endeavor this was! We cooled the caramel out in the garage until set and ready to coat with chocolate. I cut into small squares and tried to remove from pan in square form, but no luck. The caramel is a nice soft, yummy caramel and did not hold its shape. During the dipping process they lost their shape even more. Ended up lining counters with GREASED wax paper, making caramel mounds and spooning chocolate over them, one set we flipped them over and covered them from the other side. Had we had whole pecans they would have made beautiful turtles! We doubled the batch and tired of this after about one whole batch--cut wax paper squares, greased my hands and rolled plain caramels. These were wonderful! Just like the large Vande Walles caramels that you can get a couple for a buck:) Stored these in the garage and fridge to keep cool, at room temperature they stick to the wrappers. After all was said and done I said we were never going to attempt these again because I wasn't aware of what we were taking on. But rave reviews have me thinking that next Christmas maybe we'll just make one batch and wrap all of them in waxed paper.

This turned out excellent! Will be adding this to my annual Christmas baking list. Stored out in garage over the holidays to make it last longer...even better when just brought into the house--doesn't stick to your molars as much!