FAN-TAS-TIC. I omitted the raisins, and added 1/2 teaspoon of cardamom. I used 3 8" rounds to shorten the bake time. The cake was HUGE so I shared it with my neighbors. Hate I did that! They LOVED it, but so did I....and I wished I had more. Making it again this weekend. I used a modified version of 'Cream Cheese Frosting II,' adjusting the consistency with more sugar, a little heavy cream for more fluffiness, and 1/2 teaspoon of cinnamon. I can't wait to have another piece. OH MY GOODNESS!

This is almost exactly the recipe I came up with when I took a shot in the dark at making guac from scratch. I like mine thick, so I actually use dry minced onion, and I use the lime juice to rehydrate it (put both in the microwave for 10-20 seconds). I agree that a dash or two of cumin is a nice addition, and even a little lime zest.

This was very good. I made my crust with ginger snap crumbs...definitely a keeper! I've made this with spices added, and without...and I actually prefer it WITHOUT. With the ginger snap crust, and a dash or two of cinnamon in the caramel topping (I totally cheated with some Kraft caramels and heavy cream), it's perfect! I preferred a little more sweet potato. Do not over-beat the filled. Make sure the cream cheese and sweet potato are well blended first before pumping too much air into the other ingredients (for a smoother texture, and no cracks on top).

Absolutely outstanding! My lasagna has always tasted good, but just didn't hold its shape well. THIS was FABULOUS. I'll be using use the sauce recipe for all things italian! My husband was getting over a stomach-ache and shouldn't have had any, but he went back for seconds AND thirds! And yes, soaking the noodles really works (I was a skeptic on that one). For the record, this is one of the VERY FEW recipes I didn't have to modify AT ALL!

Excellent!!! I used a Peter Vella burgundy (my favorite mexican restaurant uses it in their Sangria). Also used Peach Schapps instead of triple sec. I definitely like the addition of carbonated water for a 'summer' feel. We used one with citrus flavor. Absolutely wonderful. It's almost impossible to ruin this recipe. Next time I'll try a few variation and make a 'white' Sangria. Yum!

I admit it, I was skeptical about this recipe. I couldn't see how the strong flavor of worchest...(however you spell it!) and ranch would meld together. They DID! I only used 2T, which was just right for me. I didn't have rosemary, but I don't really like it either, so that worked out fine. My 3 year old said 'mmmm, this chicken is very FLAVORY!' If that isn't worth 5 stars, I don't know what is!

This was a nice change of pace! I, too, went with half mayo/sour cream. 6 eggs seemed a bit much, so I used 3, and I also used green onion (essential). Addinging a half pack of ranch dressing mix and a couple dashes of dill weed are great additions, too.

this is a wonderful salad!

We eat falafel from time to time and this is an outstanding recipe. I prefer shredding the cucumber and squeezing out the excess water for the sauce. Throw in some hummus & tabouli and you have an awesome meal.

oh my...these will ruin a diet (with a smile, though). definitely double the oatmeal mixture. Chocolate overpowers the caramel for me, so I used butterscotch chips (about 1/2 cup). The combination boosts the caramel flavor. I might try chopped walnuts on top next time, too.

this makes a very good pudding that's best the day you make it in my opinion. I made it once with French bread, and then again with a brown sugar cinnamon bread. Both times I used evaporated milk, reduced the sugar and used Splenda brown sugar. Both batches were good, but the French bread made a lighter pudding and it was much better. I also drizzled a butter rum glaze on top...very good.

This is a very good combo you can adjust it to your liking. I used 1 lb ground chuck and 1 lb chuck tenderloin (stew meat). I love the added texture! I also thought it was odd (for lack of a better word) that the two distinctive ingredients (beer & bacon) were in such a low amount. So, I tossed in about a half cup of chopped crispy bacon and a whole can of beer (and I think the stuff is disgusting as a beverage!). The beer cooked off nicely and I love the smokiness of the bacon. I used 3 cans diced tomatoes with green chiles and left out the other spicy ingredients. It's easy to add the extra spiciness on an individual basis.

This is a great recipe. Though it adds a little more work, I recommend using a chunk of Parmesan from the deli and grate it yourself. The anti-caking additives in many pre-shredded/grated cheeses are the culprit to a less-than-smooth result!

This is the same recipe my aunt uses, except she goes with a richer, fudge cake mix. I prefer the fudgey richess over german chocolate, but this is great.

I get asked to make this at every function I go to. Absolutely wonderful (and EASY)

The black pepper is a bit much for me...it overpowers the other flavors. Reduce it by at least half and this one fabulous recipe!!!

Very good. I added a few things to the marinade for our tastes, though. Wrapping the chicken in bacon wasn't as time consuming as I feared. I recommend a hickory smoked bacon. I'll definitely make this often

This was my first Bundt cake and was an emergency bake for an office party. I read many of the reviews and decided to use yellow cake, lemon pudding, and substituted equal parts of Bacardi non-alcoholic frozen margarita mix. I don't think the Police Department would go for the Tequila and Triple Sec. I also used the margarita mix as a substitute for the liquid in the icing - except the lime juice. Nothing beats fresh lime! The cake turned out absolutely beautiful! I added more confectioner's sugar to get a nice heavy white icing, and garnised with lime twists. It was an absolute HIT!!! The party honoree took most of the cake home before everyone could eat it up! I'm not a drinker, so my husband and I asked around about wheter it actually tasted like a Margarita. Nothing but nods of approval. This was a great alcohol free alternative.

Great cookie. I was a bit afraid of the flour amount, especially when the dough tasted floury, too. I added a third egg and about 1/4 - 1/2 cup of oat flour to get to a good consistency (if choco chips can be 'plucked' from the dough without the dough sticking, then you're good to go). Tip: put rolled oats in a blender until flour-like if you can't find oat flour anywhere. Oat flour makes a chewier cookie, but don't substitute it measure for measure. My other chewy cookie secret: A teaspoon of regular MAYO. No, you can't taste it, and NO NO NO don't use Miracle Whip!!! THAT would be awful.

I LOVE SPINACH DIP! This recipe is taste bud friendly. I doubled it for a wedding reception and people were filling PLATES with it...anything to take some home! I had to use one pack of onion soup mix and one cream of spinach since leek soup was NO WHERE to be found out here. For the regular recipe I DON'T recommed substituting just onion soup, though...the flavor would be too strong and ruin the perfect mix.