Wow this is good cake! 47 1/2 stars! I was even a little short on the peanuts and chocolate chips, and it was still yummy. As it was baking the aroma just about drove hubby & the kids nuts. Now I've got ideas swimming around in my head for variations of this. Can't wait to experiment, but I know I'll also be utilizing the original, too.

Delish! Only a few changes which didn't affect the flavor: 1. Instead of adding rice to the stuffing mixture, I left it out. 2. Added diced bell pepper to the beef mixture, then served it over the rice. Granted, the stuffed pepper is a more elegant show, but my family really enjoyed this. THAT credit goes to Ms. Suzanne for sharing this yummy recipe!!

Exceptionally delicious!! Admittedly, I didn't measure some stuff so mine probably had a little more bacon, a little less cheese, but the base of this recipe is fabulous! I can foresee experimenting with different meats and veggies in the future.

Excellent! A few minor changes (because of what I had on hand) not even worth mentioning, but it was great with my leftover roast beef. It has a nice, robust flavor. Can't wait to try this one with chicken.

AWESOME! Five stars isn't enough. These came out perfectly. I left out the walnuts & chocolate chips and added chocolate syrup. They didn't have the oiliness a few others mentioned. They were very moist, cakey yet chewy, and the flavor was deeee-lish! Oh, and they only took 25 mins to bake. (Another reviewer mentioned the ideal way to guage if brownies are done - when they first start to pull away from the pan. That works!)

20 STARS! Absolutely perfect! Moist, yet somewhat fluffy and very flavorful. Great by itself and I found out it was very good with a little cream cheese icing. (Doesn't need the icing; I had some left over and thought I'd try it.) The recipe is so simple and at the same time it seems versatile. I may try adding other fruits, substitutions, etc... But I'll definitely be making it as written, too!!

Definitely a keeper! I love oatmeal but have gotten bored with a sloppy bowl of the stuff and was looking for something different. THIS is it! I made some changes to try to make it a bit healthier and chose to not let it sit overnight (couldn't wait to try this), so it came out a bit dry and crumbly. Still, with a few more adjustments I know this will be incredible. I'm also planning on different fruits IE: apples, peaches, berries... Mmm-mm!!

Amazingly good! I even used frozen corn and it was good. This is definitely going into the vegetable dish rotation.

ABSOLUTELY DELICIOUS!! I made this for my Sunday School class and everyone loved it! I even had a few tell me they've never like grits - until now. I reduced the eggs to eight, and accidentally doubled the butter. Even with the extra butter, this dish was awesome. Super easy and seems flexible depending on different appetites. (IE: more/less eggs, substitute ham or bacon for the sausage, different cheeses, etc...) This one is definitely a keeper and I can't wait to try it with different ingredients!

I was making a big pot of ham & beans and wanted a good homemade bread to go with it but I was out of cornmeal. I thought I'd give my favorite recipe site a try and see what I could come up with. Boy am I glad I did! I didn't think this bread would go well with ham & beans, but the rave reviews really intrigued me. I can't believe a handfull of such simple ingredients can taste so good just because they're fried. Some crumbled the bread into their bowl of soup, some ate them with butter. One even put a little jam on part of one. Delicious all the way around and everyone loved them. I even got a "thumbs up" from my super-finicky 9-yr-old. Now, THAT'S good!

Absolutely yummy! Extremely easy and versatile. My changes, additions and deletions are almost too few to mention, except I added kidney beans to the meat, and used two boxes of corn bread mix to which I added the corn. (Good decisions on my part!) My only concern was that a 4"X4" section of the corn bread did not appear to be done. (weird) However, I habitually let casserole-type dishes sit for about 10 minutes before digging in. Amazingly, that undone section of the cornbread was fine after that. This one, I'm keepin'.

Five stars just isn't enough! This was incredible!! Yes, the meat and vegetables are an integral part of any Asian recipe, but if the sauce is bad, it ruins the whole dish. Yes, I did some minor tweaking for personal preferance, but the sauce was delicious. Made with boullion, no less!In all my years of cooking I've never made an Asian dish that I (or my family) really liked - until tonight. Even my 9-yr-old Mr Finicky ate it. That's reason enough to make this a keeper! I can't wait to try this with chicken.

There aren't enough stars in the universe to rate this one! WOW!! I was out of butter so I used margarine, fearful that would have a negative affect. (It didn't.) Absolutely wonderful in all areas! (taste, texture, ease, convenient ingredients, etc...) Shame on me if I don't share these. Thanks so much for sharing this recipe.

A very good shortbread cookie. The only thing I did different was to use margarine instead of butter since that's what I had on hand. I was so scared that the margarine would ruin it, but they actually turned out well. Just a little softer than shortbread. Oh, and I added a bit of vanilla. Overall, the batter handled very nicely, they baked up beautifully and the flavor was delicious. Definitely a keeper since a nice, simple cookie is sometimes a welcome break. Thanks for sharing, Tina.

No, it doesn't taste like homemade, but with the main ingredient being a conveniece product, I didn't expect it to. That stated, this is absolutely delicious!! Ten stars! My whole family (including 9-yr-old Mr Finicky) loved it! I was trying to use up a large amount of leftover applesauce. Looks like I need to go get more now. Simple to prepare, no exotic ingredients, easy to store, yummy to eat - perfect!! Oh, and I took the advice of a previous reviewer and stirred every 45 mins.

This is really hard for me. I hate giving anything a bad review, but this cake just didn't come through as far as flavor. We found it to be extremely bland. I had to rescue it by spreading some apple butter I made yesterday on it. (From this site, Apple Butter II submitted by diane). Now, on a positive note, the texture was magnificent!! Light and spongy, yet very moist. The top got an ever-so-slight crust to it that would hold up nicely to a thin glaze. The bottom stayed moist, no crust at all - like a cake should be. As a matter of fact, the texture is why I'll be hanging on to this recipe and doing a little experimenting.

These were a huge hit with my two boys, a friend of theirs and myself. (My extremely finicky one LOVED them!) The tip from LisaR about doing a ROLLING boil for one minute is, I think, the key to making these come out right. The only thing I did different was the cereal - toasted honey crunch. That leads me to believe the first four ingredients are an excellent base for a variety of cereals. Next time, I'll use a chocolate cereal and see how those come out.

I made so many changes I almost feel bad writing a review. But it was the praline topping that got my attention. It's just that my family likes sweet potatoes that aren't so rich 'n' sweet that they take over the meal. I cut in half the amount of sugar, vanilla and cream and reduced the egg by one. I even reduced the brown sugar by 1/4 c. Okay, I added nutmeg, cinnamon and melted butter to the potatoes. And let me say it was delicious!! Thanks to the "guidelines" of this recipe, I now have the PERFECT dish for my family. (I made the mistake of giving the tiny bit of leftovers to my sister-in-law. Note to self: double this next time!)

My family and I absolutely LOVED it. I'm giving it four stars only because I did a lot of changes, based mostly on other reviews. I did all the prep in one pot. Used only 1/2 c butter and put that in my stock pot. Sauteed the onions and chicken in that. (By the way, cooking onions in butter gives them a wonderful sweet flavor and infuses the butter with said flavor, dispersing it throughout the casserole. Mmmm!) Stirred in chicken broth in place of water, stirred in soup, stirred in milk in place of water, stirred in my selection of herbs, spices and seasonings. I used half seasoned stuffing and half unseasoned. Tasted it and decided to lose the cheese. Poured it into a 9X13 and baked it. My changes for future attempts will be to add another cup of stuffing, then let the whole thing sit in the stock pot for about 10 minutes so the liquid is better absorbed. (The center was a bit runny. Still delicious!) I'm thinking this will be a good "base" recipe. I'm considering trying smokey, spicey sausage with cornbread stuffing and diced tomotoes for some southwestern flavor, and maybe some beef roast with mushrooms and wild rice stuffing.

I tried this for two reasons. 1) Because I had all the ingredients (except capers) on hand. 2) So many reviewers said they were surprised that this tasted so good. Honestly, the combo of ingredients just doesn't sound appealing, but this stuff is great! My whole family loved it except for my mega-finicky 7-yr-old. My only changes for the next time I make it will be to reduce the amount of pasta, double the tuna sauce (or maybe 1 1/2) and try fresh tomatoes because there was too much "canny" taste. Still, it was delish and there was just a smidge of leftovers.