I've made this a few times and it's pretty good (and addictive). I like the texture from the cottage cheese (similar to scrambled egg) but it adds a tangy flavor which is offset by the crumb topping (I used Ritz without melted butter). Definitely add the extra milk (it will look soupy before baking).

Finally! I've been looking for months for a creamy/saucy homemade mac n cheese recipe that's also tasty- and I've found it! Thank you cody's mama for posting ur pic- which made me try this recipe. My first successful roux. I followed the recipe pretty closely, only changes were to double the recipe (kept baking time the same) and replaced bread crumbs with Ritz crumbs. The pasta-to-sauce ratio was perfect, i like my pasta slightly drowning in sauce. Some of the ingredients (worchestershire and hot sauce) might sound weird for a mac n cheese recipe, but they actually help this one stand out (in a good way) without being too bold. but, it does give it a more grown-up taste. for a more traditional taste, i would omit the sauces (and maybe even the mustard) and add more cheese. The reviewer who found it too salty might have used salted butter. thanks amydoll for this recipe!

I used melted butter instead of shortening and I didn't need the entire amount of milk. Even though I rolled it to 1/2 inch thickness, they came out so tall. The dough is fun and easy to work with. Very quick, easy, and clean recipe.

Wow, surprisingly good taste, texture and juicy- despite the simple ingredients. It didn't need any gravy or dipping sauce. I did make a few alterations though- used salt, garlic powder and chili powder in place of seasoned salt. Made it with a whole chicken, dredged in flour first and used the method mentioned by a reviewer to bake on 350 for 45 mins and add a stick of melted butter and cook 5 more minutes. The baking method is such a time-saver. I can't wait to make this again!

Even after adding Cornstarch as other reviewers said, it didn't thicken. The taste was also just okay. I prefer the "Coconut Pecan Frosting I" from this site.

This was heavenly straight out of the oven. This is my second cake from scratch and results are very close to a cake mix (just what I was looking for)- but a bit moister. I took the suggestions for upping cocoa to 1 cup (I think 3/4 would be good too) and super-greasing the pans. Let the cake cool and had no problems removing from pans or layering/frosting. I tried it with homemade German Chocolate Cake frosting. The only "con" was that it didn't have that beautiful shape from rising that my cakes usually have- the center was a bit flat-probably from the moistness, but that didn't affect the visual appeal much. Would have never thought to try the Hershey's recipe, so I'm glad I found it here. Will be making this one again!

Wow, simply amazing and delicious!! I was looking for a quick and simple breakfast just now and this fit the bill. At first, I thought the cinnamon mixture looked like too much for 2 slices, so i only put a little, but after one bite, I ended up dumping the whole thing on the toast. The butter and cinnamon combo gives your mouth a real treat. It's soo good! Will make many many more times!

I halved the recipe to frost and fill a 9 inch cake. This was too rich for me and needed more sugar for my taste, but that may be due to the fact that I used high quality/intense cocoa.

This was my first attempt at making cake from scratch. I took reviewers suggestions and substituted oil, and increased milk and sugar by 1/2 cup; cooked for 30-35 mins. When making in two 8 inch pans, bake time is the same and two 9 inch pans, decrease bake time by 5 minutes. I made the chocolate version. It rose beautifully and texture was nice (between dense and fluffy). However, my only complaint is the taste- too bready/floury, but tastes fine when combined with frosting. I'm glad I came across this recipe because this is the only cake my dh likes. Also I like how versatile it is in that you can make different variations.

I reduced the butter to 3/4 cups. It still seemed greasy, but it didn't bother me. Tastes good, but too crumbly- maybe the full butter that the recipe calls for would help with that.

With all the great reviews, I knew this would come out perfectly without changing the recipe. This is my first time making pancakes from scratch and they came out as good as the boxed kind- without all the extra additives. I won't be buying pancake mixes anymore. The recipe is perfect without any changes. They remind me of IHOP because they came out so light and fluffy and also taste great. I was surprised at how easy it was to flip each pancake, without making a mess. I used TEVANS211 review from May 23, 2006 as a guide when making this recipe. I fluffed/mixed the dry ingredients with a fork, since I don't have a sifter. I added the milk and eggs to the melted butter and then stirred into the dry ingredients.. The only change to the actual recipe was TEVENS211 suggestion of adding 1/2 tsp vanilla to the milk mixture (but I don't think it made any difference in the taste). The only downside (which isn't really a downside) is that it makes a lot of pancakes.

Tonight, I had a craving for something sweet but all I had on hand was 1 box of chocolate cake mix and no frosting. I was looking for a recipe with ingredients I had on-hand. This worked out great and was so simple to prepare while my cake was baking. It's easy to spread when you use a rubber spatula.

I followed the recipe exactly (even though cake mix had pudding in it), except it needed to be cooked 20 minutes longer in a bundt pan. I also sprinkled powdered sugar on for visual appeal. I agree with others that it does taste like an ordinary cake mix cake. HOWEVER, it's super moist and the cinnamon mixture is what makes the cake stand out with an addictive taste.

I mixed the crumbs into the butter before patting it into the pan. Also, I wish I had added the nuts before the coconut so the nuts wouldn't taste roasted. Other than that, this was a simple recipe and it was a good combination of flavors. The sides didn't stick much to the pan, but next time, I'll try the foil and spray as suggested for easier cleanup.

The cream and cake were good, but the raspberries made it a bit too sour

It's an easy recipe, but needs more flavor. I made it w/ penne and didn't use bell peppers. The 2nd time I made it, I modified it by seasoning the beef & onions, replacing water with spaghetti sauce, and putting red chili pepper in the sauce for some kick. It came out much better- it's a keeper.

This was a pretty good cake! I used devil's food cake and (based on others suggestions) I made 1.5 the filling. To me, it still felt a bit skimpy between layers, so I will double the original filling amount next time. I also used Cadbury's Dairy Milk shavings on top instead of unsweetened chocolate.

I was going to take the advice of other users to cook it for a shorter time, but I followed the recipe exactly since one user said theirs came out fine with the recipe as is. If I make it again, I will cook it for a shorter amount of time so it's not so hard. It was kind of difficult to spread the bottom layer down. The crumbled 2nd layer came out a little hard, but the whole brownie tasted good after microwaving for a short time to make it soft and warm. As other users said, it does get crumbly fast, but microwaving helps. However, the taste was excellent and my family thought it came out pretty good- taste-wise.