I made this pie using frozen rhubarb and I am very glad that I used all the sugar. Fresh rhubarb is much sweeter and doesn't require as much. Be sure to taste it and adjust the sugar. Awesome recipe. I don't like rhubarh and I loved this pie. Yummy. Will be making it again.

5 stars just aren't enough for this Yummy sauce. Be warned this super rich sauce is extreemly addictive. Easy to make and better than any syrup I have ever tasted and as a native of Quebec, I have tasted quite a few! I use it for pancakes, waffles, french toast, pound cake and any other excuse I can think of to use this decadent sauce!

Not bad, but I wont rush out to make it again. The texture just wasn't my favorite. The flavors were quite nice but if I make it again, I think I will use a sharper cheese, maybe Asiago or baby Parmesan.

I was quite disappointed with this recipe. It sounds like a winning combination of ingredients but mine turned out dry and very dense even warm from the oven. They did have a very corny taste though.

Please ignore rating - its sounds fab and simple but I have tried it yet - just a question for everyone - what is italian sausage - can you be more specific - do you mean pepperoni or salami or butcher style sausage, I am British but live in Canada - I assume these recipes are of US origin. Why does everyone here use so much cheese instead of making bechemal sauce - the Italian method which is just a basic roux flavoured with onion and bayleaf - it contains considerably less fat than all that cheese although I do love cheese.

I was pleasantly surprised by this - although I do agree that it could do with a little more marianade and would certainly try again. I must admit I do find odd all the Chicken Scampi recipes on here without any seafood in them as "Scampi" is the italian word for Norway Lobster or prawn!!

This ice cream was such a hit and SO easy to make!! I love the idea of using ice sandwiches as a base and all the options you can create. Instead of using Cool Whip, which I am not a real fan of, I used name brand ice cream, let it melt for a few minutes and using my hand mixer, I blended in a Butterfinger chocolate bar into the semi-melted ice cream. I used this as my layer between the ice cream sandwiches and on top. I also used a loaf pan and lined it with plastic wrap for easy removal of the cake. Once the ice cream cake was semi-hardened, I drizzled melted chocolate on the top. My kids loved it and my husband said it was better than Baskin Robbins! This recipe is a keeper!! Thank you for sharing it with us all!!

Very easy to make and dough was so good to work with. I put my dough in the freezer for 15 minutes and it wasa breeze to roll out (Always use a well floured mat and rolling pin). These tasted good, I would of liked a more sweeter tasting cookie bvut my kids and husband lobved them, so that is okay in my ooks. I also used homemade icing to add the sweetness.

Wow I had never considered electrically whipping mashed potato before, I always used to spend ages trying to get them as smooth as possible with a good old fashioned hand masher - what an excellent idea - I used a little more milk than you suggested and a tablespoon less butter and I put in on a very low heat in the pan whilst I used a hand blending stick - they made an excellent topping for my very english cottage pie with a little grated cheese - thanks for sharing this.

i felt like i was in Greece – well what i imagine Greece to taste like. It was delicious, and my husband loved it too.

This soup is the most delicious lentil soup I have ever had! I was looking for a recipe that was like a healthy canned soup (used to be "Too Good to Be True" by President's Choice) that is no longer made and this one is like it, but even more delicious. The canned one had a tang to it because it had lime juice, so I think next time I will try lime instead of lemon - but it still was wonderful as it is.

These came out with a perfect texture - chewy and delicious. Everyone loved them. I did find they were sweet (not that the kids or my husband minded), and next time will try reducing the sugar. I have found the trick for granola bars is to press them VERY firmly into the pan for those who have difficulty with them holding together. Also, I used a 7x11 pan as it didn't seem to be filling out a 9x13 pan well enough, and cooked for 25 minutes. Mine looked much like the first picture except I added chocolate chips.