Truly excellent! I made this for a birthday gathering and it was a smashing success. My guests could not stop raving about it, and the cheesecake was gone in short order--despite also having two French Silk pies on the table. The one change I made to this recipe was that I used 1/2 cup more cookie crumbs than called for. I found chocolate graham crackers which worked like a charm. I baked it in a water-bath (which I do any time I make a cheesecake) and then left it in the oven with the door closed for one hour before bringing it out to cool to room temperature. No cracks, and the perfect consistency. Do not substitute seedless raspberry jam for the homemade raspberry sauce! Seedless jam is very sweet (I had some on hand and did a comparison taste test) while the homemade raspberry sauce combines a light sweetness with a fresh, fruity tartness that jam in a jar simply cannot compete with. Take the extra 10 minutes and make the sauce --trust me, it will be well worth it.

This recipe is excellent and easy to make. The caramel is rich, buttery and just plain fantastic! I have been making it strictly for caramel apples (soft ball stage), and it stays on the apple even when loaded with nuts, candies, etc. Everyone who tried it was just raving about it. *Tip: 1 lb of brown sugar = 2 1/2 cups.

I made these a couple of times, and had the same problem with the caramel sliding down to the bottom of the apple. The taste was good, but they looked awful. I wondered if it had something to do with the caramel, so I did a search and found this recipe for homemade caramel: http://allrecipes.com/Recipe/Chewy-Caramel/Detail.aspx Sure enough, the caramel stayed on fine -no sliding off the apple. The caramel is also unbelievably delicious! My family has not stopped talking about them, and my younger sister keeps asking me to make them again (I've made them 2x now). It's so easy I'm happy to oblige! In terms of time, it doesn't take any longer to make homemade caramel than it does using individually wrapped caramels. I originally made a double recipe, and it must have taken me a good 20 minutes just to unwrap all those caramels.

I've been making chocolate covered strawberries for awhile, and the key is proper tempering and good chocolate. You shouldn't need to add anything at all to the melted chocolate -not even butter or shortening. It detracts from the the flavor of the chocolate. One of the best types of chocolate around is Callebaut -it's superb, and you can find it online. I have found that the higher quality the chocolate is, the better consistency it has for dipping when tempered. Tempering requires a lengthy explanation, but Allrecipes has an excellent article on how to do it here: http://allrecipes.com/HowTo/Tempering-Chocolate/Detail.aspx Trust me, you *will* notice the difference between properly tempered chocolate and non-tempered chocolate.

This is an excellent recipe just for the Alfredo sauce alone. However, the sauce was missing one thing: fresh garlic. What I do is add 4-5 cloves of slightly crushed garlic to the melted butter, and I let them saute' VERY gently for about 4 minutes, then remove them. It is absolutely divine.

These were just "ok". I had no trouble at all with the dough, and I did find them relatively easy to make. However, they were excessively salty and very, very dry. I would not make them again.

I only make the meatballs because I have my own sauce recipe, but they are superb! I did make a few changes: I reduced the bread crumbs to 3/4 cup because 1 cup makes them too dry. I also add 1/4 cup of shredded six-cheese Italian blend (which you can buy at any grocery store) and add a little extra parmesan. The meatballs come out moist and flavorful, and my entire family loves them!

This recipe is superb. Since I didn't have the time to work with fresh cherries, both times I have made this I have used 2-3 cans of Oregon Fruit Products® pitted red tart cherries in water. Make sure you drain the cherries thoroughly. I also opted to use Pillsbury® refrigerated pie crust. The pie got rave reviews, and people were astonished that the cherries were canned and the pie crust was not homemade - that's how fresh this pie tasted. Last but not least, using the canned cherries and a ready-to-go pie crust made this recipe a snap to make!

This soup is absolutely divine! My entire family loves it! I did make a few changes however: instead of heavy cream, I used a combination of half & half and whole milk. Also, instead of cooking my own chicken, I picked up a hot-and-ready whole Rotisserie chicken from the store and removed the meat to use in the soup. As everyone knows, Rotisserie chicken meat is very tender and juicy, so it was just perfect in the soup! If I could give this more than 5 stars, I would!!

I wanted to update my rating as I've been making it for quite awhile now, and I have found what works. This recipe as it stands is an excellent base recipe. What I do now salt and pepper the pork, and then I add 3 cans of cream of asparagus soup, and 1/4 cup of milk, stirring it in a bit. Then I sprinkle the top with one teaspoon of paprika. It is excellent (unless you don't care for asparagus).

This recipe was excellent! I followed the recipe exactly and it came out perfectly. My whole family enjoyed it. Will definitely make this again!

I found this recipe to have a "canned" flavor, and the dumplings came out rather mushy. I agree that the biscuit dough needs to be added at least an hour before cooking time is up.