There are better lemon bar recipes. This was too sweet and the consistency was strange. Couldn't leave out of the fridge too long before they began to melt. OK if you need lemon bars quickly.

These were quite simple, and rose about 2-3" out of the muffin cups. Don't heat the drippings for 5-10 minutes; it takes only about 2-4. I subbed beef drippings for the oil. I made these to let my family taste them after I spent the past semester in London with Sunday pot roasts. They tasted ok, but are nothing special. I might just not be taken with Yorkshire Pudding. You will have success with this recipe though.

Oh so yummy. Very moist and rich. The grandkids had to cook Christmas dinner, so I brought this dish. It was the only dish given special notice for its taste. : ) I doubled the recipe and still used only one 9x13 dish to retain a kind of carmelized goodness.

If desired, you can half the recipe easily. My Dad and 14 year old brother were fans, but Mom and I thought it was slightly better than average. I doubled the oatmeal mixture, and don't reccomend doing so because it overpowers the caramel and chocolate taste. Made without walnuts, and overall the recipe is quick and easy.

Yay! These taste so good! However, they are such a pain to make! You must freeze the patties before you dip them, because if you do not, they start to melt and break apart. Unlike other reviewers, I could not dip them, even after freezing. Instead, I laid use a butter knife to "frost" them- one side first, and then I went back and did the other side (since the first side had dried by then.) Also, I used about 1/4 cup less of sugar than called for, and the consistency of the dough before they dried was perfect- they flattened slightly to form perfectly rounded patties- no need for me to bother patting them out. Also, if you want to cheat, and get the taste without the traditional pattie look, you could always "frost" one side and and leave the other one white, making elegant black and white cookies instead, with the same amazing flavor.

Oh wow. We've never really been a salad family. A salad to me is a bag of prechopped salad topped with store-bought Italian dressing. This was amazing, and both of my parents especially liked it. Fresh pineapple is a must, and I subbed toasted almonds, which I toasted a bit first, then added the coconut and finished toasting, and then through it in the mix. Light and tasty, but surprisingly filling.

Way too much work for what you get, but if you have plenty of time to spare, go for it. Used strawberry perserves, and the cookies reminded me of mini Pop Tarts. Tasty, cute, just too much work for me. Advice: When you cut the squares in the dough, cut them with one dough square on top of the other, so all cut squares are evenly matched with a top and bottom piece.

Very tasty. The juices from the bacon sink into the water chestnuts, which continue to provide an appealing crunch. Cooked them longer than called for. Might add pinapple with the chestnuts next time, since there is ample room "inside" with 1/2 strip bacon.

Not a fan. The chocolate chips covered up the classic scone taste. Overall though, very easy to make- no kneeding- and you can definately taste the orange essence as well. I used 1/3 cup regular sized chocolate chips- If I ever make again, I will use milk chocolate chips instead of semi sweet.

Not bad at all. It is a unique taste of sour and sweet. I used fresh blueberries and plums. Very easy and quick to make. A summer treat.

My immediate family did not like these a whole lot. The chocolate chips overpowered the banana taste, and it was a bit dry. I cooked in a 9x13 dish. However, I did have some relatives who relished them. I sprinkled cinnamon sugar on top to compliment the chocolate banana taste and to provide a nice golden top.

Yummy! These actually marinaded for 48+ hours. I kept the pineapple separate, and used fresh pineapple instead of canned. Also used deboned chicken thighs, which while a pain to skin, debone, and cut, worked out ok. The flavor of the marinade eases into the pineapple during grilling. 8/22: I subbed shrimp for the chicken, and it was not good. The shrimp came out way too salty (could be my fault for not soaking them prior), so I think I'll stick with chicken.

What a cool idea! I made this for my little brother, who absolutely loves cookie dough ice cream. It was kind of sticky, but putting it the freezer solved that. I made it into a log and wrapped in wax paper. My only difficulty was serving size- I was uncertain how much cookie dough to add to a bowl, and later the ice cream carton. Best if added to softened ice cream in bulk- takes too long to wait to soften and mix in when one is in the mood for a bowl of sweetness. Tasted delicious.

There was something off about this recipe...could be my fault, since I added a sprinkle of nutmeg to the top. I also used fresh peaches. Thanks, but I won't make this again.

4 stars for ease, elegance, quickness, and taste. I saved some whipped cream, added a drop of red food dye, and used it to coat the top of the roll, which added some extra color and pizzaz.

Absolutely Amazing! This was my first time using yeast, and my buns turned out sooo scrumptious. I doubled the recipe. Based on other reviews, I made 1/3 more of the filling, and my results were very "ooey and gooey." Also, I substituted raisins for the pecans, since I'm not a huge nut fan. Overall, time consuming, but if you have the time, this is a great recipe to make it worthwhile.

This was a tasty side dish. Shamefully, I had ran out of garlic cloves, so I had to use it dried. Used dry parsley as well. Even still, it turned out pretty good. Quick, easy, and my family approved. Each medium to large sized squash was the equivalent to a cup.

The buns were decent, but the filling was awful. If there is a next time, I will try the BBQ pork filling instead. This is a time consuming but fun recipe. Rather than 24 buns, I made 11, each the size of a small fist. This allows more meat filling, which is usually my favorite part. On step 4, I squeezed the meat mixture into a small compact ball, to make enclosing it with dough easier. Also, I used a spoon sprayed with PAM to push out/extend the edges of my circle, so the bottom was thicker. This also made the enclosure easier. I don't have a steam wok, so I used a pressure cooker. I boiled an inch or two of water, had to coffee mugs inside, and had the holed plate on top. Then I put the buns on top for steaming- worked great! Changes of recipe: I substituted sherry for rice wine and didn't include the shrimp.

Very moist and flavorful. Used strawberry yogurt (only 6 oz.) and ripe, sweet strawberries. Serve these warm- they lose their appeal when they're cool, although they're still ok. It's easy to prepare, but requires quite a few dishes - 1 for the dry mix, 1 for the wet mix, 1 for the strawberry coating, and the muffin tin. Overall, they are a treat. My family liked them.

Very good right out of the oven: soft, strong banana cinnamon flavor, and tasty. However, once they cool a bit, they become dry and are almost difficult to swallow. Also, I would not cook for the called for 25 to 30 minutes...rather, I would cook less, around 21 minutes or so. Check them at 20. Tip of thumb: 1 cup of ripe banana equaled about 2 medium sized bananas. Got 17 muffins.