Good, quick recipe. If you have pie shells made up ahead of time, this comes together in a snap.

FYI 5 quarts popcorn = 1/2 cup unpopped corn. Excellent recipe! This tasted better than anything storebought. Next time I will add peanuts or pecans. For a real treat, I double the caramel part. ***Use only 1/2 the butter (1 cup) and it's plenty rich enough.

This came together so quickly and easily. Highly recommendeed!!! After reading other reviews I made these changes: 1) Add 2 tbsp. peanut butter and decrease chopped peanuts to 3/4 cup. 2) Marinade chicken in the sauce for 30 mins. while you chop the veggies. 3) Triple all sauce ingredients except for chicken stock. Use 1 1/2 tbsp corn starch. 4) I added 1/2 steamed zucchini, 2 cups steamed broccoli and 8 mushrooms.

This makes a LOT of tarts. I got 40 muffin-tin sized tarts. The filling was awesome - spot on - but the crust could be substituted with a different crust recipe or mayve a puff pastry shell. Don't skip the straining step. You could alternatively skim off the foam using a spoon. The taste of these gets better after they rest a while.

I left off the cinnamon-sugar topping (so they would be easier to pack and travel with) and these were still excellent. They rose up beautifully and looked storebought. A definite keeper.

Like others recommended, I marinaded the mushrooms (I used teriyaki sauce) before wrapping them. I also baked the bacon for about 15 minutes at 400 degrees F before wrapping the mushrooms, otherwise it wouldn't have cooked fast enough. Others suggested using only 1/2 a strip of bacon per mushroom, but I used a whole strip - depends on mushroom size. I got rave reviews on these!

Super easy recipe! I prepared the crust and filling a day ahead and just put it together right before serving. It only too 10 minutes to assemble and it looked amazing with quite a "wow" factor.

Smooth, shiny and sets perfectly. No need to pull out the mixer for these. The ingredients come together easily with a fork and some vigorous stirring.

Taste was okay. It would have been better with cake flour. I gave this 3 stars because it was so-so. I'd make it again in a pinch but not my first choice of pound cake recipes.

his is awesome. Half of it was gone before I could even glaze it! There was just the right amount of filling too. I refrigerated it overnight after shaping the braid and then removed it from the oven and let rise for 20 minutes then baked it. It was wonderful.

I used 2.5 cups sugar and it was perfectly sweet. I have successfully used this in other recipes such as jam thumbprints and as a tart filling. To get 4 cups of mashed strawberries I used the whole 2lb. box minus about 1.5 cups of strawberries. I chopped these up coarsely and added them to give the jam some texture and chunkiness.

This was very easy to make and turned out great. I threw in 1/2 cup wheat bran and reduced the flour by about 1/4 cup to add more fibre. I will be making my own bread from now on thanks to this recipe!

The filling for this recipe is exactly the same as for "Cranberry Crumb Pie" on this site. Simply excellent. I made my own sweetened condensed milk (blend together 1c. milk powder, 3 tbsp butter, 1/3 c. hot water, 2/3 c. sugar) and it still turned out great.

i just brought this to a potluck today. it got rave reviews. there were several desserts but this one was the only one that had people going back for seconds! i made my own cranberry sauce (simmer 15 mins until thickened - 2c. cranberries, 1c. sugar, 1/2c. orange juice) and followed the rest of the recipe as written. i have also tried this with an almond crumb crust and topping and i think i liked that even better. (in a food processor combine 1c. flour, 2 1/2 cups ground almonds, 3/4c. sugar, 3/4 c. butter. pulse until clumps form. reserve 1.5 cups for the topping then press the rest into the pie plate, no need to prebake crust)

I did what others suggested and used 3/4 cup oil, 1/2 cup applesauce. I kept everything else the same. It was a perfectly texture cake. A real carrot cake as opposed to a carrot muffin or morning glory muffin. Richly flavored and wonderful even without frosting.

These are so quick to whip up and they have a perfect crisp outer crust and fluffy inside. I have successfully added chocolate chips or blueberries to this recipe and they turned out great. Don't add too many blueberries and if you do make sure you cut down on flour a bit otherwise they turn out too wet.

this is an awesome muffin recipe. it made 12 muffins in regular sized tins. I followed the recipe exactly (but diced the apples) and it was wonderful. the topping was crunchy and the amount of apples and nuts was perfect. next time i would add a tablespoon of chopped nuts to the topping for a bit of extra crunch.

I used 2 blocks of cream cheese as others suggested. It tasted OK, not outstanding, and there were craters along the strawberry marble. I think I may have inserted the knife too deep when creating the swirls. 20 oz is way too much strawberry for this recipe. I would recommend cutting it down to perhaps 12 or 16 oz.

This recipe is amazing. Everything is perfect except I omitted the pecans because I prefer a softer loaf without the crunchy bits. Presentation is great and taste is fantastic. I recommend greasing the pan with butter or shortening rather than pan spray. Don't forget to flour the pan too!

The texture and taste of this cake is simply excellent. However, for the filling, I added chopped nuts, 1/4 cup flour and 2 tbsp butter (cut in with pastry blender) so it is like a streusel rather than just cinnamon and sugar. This also added some crunch to the filling. I topped it with "Vanilla Glaze" from this site after it cooled completely. Delish!