Very good, and what great vegetables. I used hot sausage, extra garlic, chicken broth instead of beef, and extra tomatoes. I used 1 low fat/sodium broth and 1 regular and did not add any salt, but I thought it was on the salty side. Not sure why. If I can reduce the salt flavor, I would top with grated parmesan.

This was very good. And I don't think it gets any easier than this. The hardest part was shredding the chicken. Since some reviewers noted the flavor of beer, I went ahead and used chicken broth instead. And since the recipe does not specify, I did not drain or rinse the beans. Since it came out well, I assume this was correct. I also cut down cook time to about 5 hours by cooking on medium. And tortilla chips in the bowl definitely gave it that little extra heartiness and flavor. This is a keeper.

This was ok, but nothing special. It needs enough fixing, that it is likely not worth trying again.

This was delicious and incredibly easy to make. The spices were just right to me - not sure why someone would make this recipe if they don't like spice. Also, I don't see any need to pre-cook the beans before adding to the crock as others suggested. Before I turned the heat to low, I filled up my blender and pureed then mixed back in with whatever beans were left in the crock. This really helped thicken up the soup, but still left some whole beans for texture. Also added some chopped up turkey bacon at this time (ham or sausage would be good too). I served with chopped green onion, shredded mexi-cheese, and lite sour cream (sour cream also helps cut spice for those who need it). You could also top with a few sliced jalapenos and or chopped tomatoes. If serving as a meal, you'll feed five at the most. But there is plenty of room in the crock pot to double the recipe if you need to serve more. Will definitely be making this again.

I followed the instructions provided by the recipe submitter to use 8-10 oz crab meat and a scant cup of freshly grated parmesan. I also used low fat cream cheese, mayo, and sour cream which I almost always use without incident. And I added a couple teaspoons of Old Bay. I found this dip to be too rich of the cream cheese, mayo, and sour cream and not flavorful enough of the crab or anything else. I did use canned claw meat and I agree that fresh lump would have made it better, but not significantly. If I made this again I'd add at least 4 more oz of crab and more Old Bay and other spices. But there are too many other crab dip recipes out there that I'd make before I went out of my way to figure out what's wrong with this one. Sorry :-(

I used to make these when I was a girl and they are just as good as I remembered. Not sure why others feel the need to crush cookies,etc. The cookies set in the bottom of 2 1/2 inch foil cups and the taste & texture is fine, just like a crust. And the foil cups eliminate the need for a muffin pan, I just placed cups in a cake pan. But I do agree with others on cooking time, these need 30 minutes and didn't brown at all (which is fine since cheesecake shouldn't brown). I substituted 1/2 c lite sour cream for 1/2 c lite cream cheese. I also used reduced fat Nilla wafers and lite cherry pie filling (20 oz can was perfect amount for 4-5 cherries in each). So they end up about 140 calories each. Very easy to make & a nice treat when you want a simple and light dessert.

I omitted the cinnamon because I did not think it would compliment my filling. The crust was good, but didn't pack down as hard as I would have liked. My filling required some spreading and I had some of the crust start to pull up while spreading.

This was fantastic and not very difficult. I modified to 24 servings and it made about 16 servings. I cut sugar in half it was the perfect sweetness. Used a sifter for the cocoa and think that helped a lot to keep out any lumpiness. Also didn't have any trouble with the gelatin as long as it was sprinkled and stirred well. You can make a garnish to stick in prior to serving with melted chocolate drizzled onto waxed paper and refrigerated.

This was great. And so nice to not have to worry about another thing needing cooking time in the oven. I left out the mushrooms and then put about 50% more onions & celery and next time may do a little bit more. Also made my own bread crumbs with french bread. Only thing I will change next time is not add the salt, it tasted a bit too salty.

This one went over great. Got requests to make it again. I added a few extra eggs, some pepper, and a can of green chiles. Next time I'll probably add some Krazy Jane's mixed up salt. I also made it the night before and kept it in the fridge until I was ready to bake in the morning. Came out great.

This was really good. Had good pumpkin flavor, very creamy, and flavorful crusty. I also used the sour cream topping from the "Libby's Pumpkin Cheesecake" recipe. I used lite cream cheese and sour cream and added a little extra pumpkin too. Next time I might bake the crust for a few minutes because it seemed too buttery. My girlfriends loved this and several asked for the recipe.

This is a nice, light dessert and very easy to make. I made the angel food cake from scratch and don't think its worth it. Next time I will use a mix. I used low fat cream cheese and cool whip and you would never know. Also used a little over a pound of strawberries and next time will use closer to two pounds. This would definitely be great mixed with other berries. I bought a 12 ounce container of glaze and didn't use the whole thing, 18 ounces would definitely be too much. A strawberry huller and egg slicer make the strawberry preparation a snap. I made this on Saturday for serving on Sunday but the leftovers tasted better on Monday and even better on Tuesday. Next time I will definitely make at least two days ahead. This would make a colorful presentation on July 4th and also would look pretty split into two heart shaped pans on Valentine's Day.

This cake was good, but I think a box mix would be just as good. With the leftover egg yolks I used the custard recipe that CCRUMP gave on 1/4/03 and it didn't turn out very well, it didn't thicken enough (maybe needs cornstarch). But I also found a recipe called "Gold Cake" that calls for a cup of egg yolks and would be perfect use of them if you want another cake.

This ice cream cake is great and very easy too. I made two for a group of 16 and they LOVED it! Per previous suggestions, I made a graham cracker crust and used a springform pan - both gave it a beautiful presentation. People thought a chocolate graham crust might be too chocolatey and that regular graham gave it good flavor. I also chopped the cookies in a blender which was a snap. I made one with Oreos and one with Chips Ahoy - the Chips Ahoy was more popular.

This was great. Several people complimented me on this. I sprinkled fajita seasoning on the chicken before baking. And I also used canned jalapenos and added xtras but I still think it could have used some extra zing. Next time I will add something like taco seasoning, garlic, onion powder, or the enchilada sauce like others suggested. After baking, top with chopped black olives and green onions for some color. Serve with Tostito or Fritos scoops - this dip needs a hearty chip or they will break off. We used the leftovers rolled in tortillas and it was great that way too.

I made several modifications per previous suggestions which ultimately made this a great cookie. I used half butter flavored shortening and half butter. I used half light brown sugar and half brown sugar. I also cut the cocoa in half the first couple of times I made this, but I am going to try the full amount the next time. Also, cut the peanut butter cups up in advance and stick them in the freezer, this helps keep them looking like peanut butter cups instead of melting out. I also used dark chocolate chips instead of semisweet the last time and I loved the rich flavor it added. Be careful not to over cook these cookies. Because the chips don't necessarily melt out and the cookies don't brown or spread very much they can look like they're not cooked when they really are. The recipe can make up to twice as many cookies than noted. Don't do any more than double the recipe or it is just too difficult to handle.

This is a great recipe, but better with some modifications. I followed several suggestions from other reviews. Mainly, this lasagna would be way too dry and bland without more sauce and spices. I added the equivalent of 1 1/2 28 oz cans of pre-seasoned sauce. To the sauce I also added lots of xtra garlic and fresh oregano plus I used half ground beef and half hot italian sausage instead of all beef (next time I might even go with all sausage because that added a lot of good flavor). I was going to add some crushed red pepper flakes but forgot, so I will add a little next time. To the filling I added a few xtra ounces of ricotta, a few xtra ounces of mozzarella (I used part skim), and 4 ounces of cream cheese. I also used xtra parmesan on the top. I cut the brown sugar in half and also used a little less salt. I don't know if I needed to, but I sprayed the pan with Pam and also spread a little sauce on top of that and clean up was a snap. I had modified the recipe for 12 servings and used a bigger pan and I cooked it for about 1 hr 40 minutes. Clearly the 30 minute cook time at the bottom of the recipe is a misprint and should read the 1 1/2 hrs that it states at the top. Also, I covered with foil for half of the cooking time which helped keep it moist on top. I served this to 10 girlfriends and they all thought it was terrific!

This recipe is probably better for kids. It needed some help for an adult's palate. I added some mexican seasoning and cheddar cheese and this helped. Definitely is an easy one to make.

This recipe is a good base, but needs several additions. It doesn't have a lot of flavor. Definitely not enough cheese. I about doubled the cheese with cheddar in addition to the pepper jack. I also added garlic powder, oregano, and ground mustard but it still wasn't quite enough. Need to add salt and pepper and I would also add the green chiles that someone else suggested. And I used the o'brien potatoes. With those additions, this is a good make the night before easy breakfast meal.

This is a nice light alternative to regular cheesecake. A good follow up to a heavy meal. This dessert's presentation is deceiving for how easy it is to make (about 35 minutes). The crust was very hard and I'm not sure how to change that. Also, the next time I may add some kind of liquor to give it a little bit more flavor. The recipe calls for a 12 oz container of whipped topping and they only come in 8 & 16 oz. The 8 oz container was more than enough as I could not even fit the entire mixture into the pan and the whipped topping takes some of the cheesecake flavor away. Also make sure you use a large mixing bowl.