I love the concept of this recipe. However, it wasn't as good as I thought it would be after reading so many rave reviews. I think the biggest problem I have with it is the texture. So many previous reviewers mentioned the gooiness. Personally, I just think it's half-raw when baked as directed. I left it in an additional 10 minutes but couldn't wait any longer to take it out to make room for the Thanksgiving turkey. I think it could have stayed in another 10-15 minutes and I would have liked it better. I did like the outside edges as they were more "done" than the center. No one ate the center of the cake. If I try it again, I'll bake it a LOT longer, though I don't think I'll be making it again.

Just what I was looking for in a pumpkin cookie. The texture was light and cakey. I loved the zing of the cranberries. To save time, instead of halving the cranberries, I put them in a zip-lock freezer bag and crushed them with a rolling pin. It would be even faster to pulse them a few times in a food processor if you have one. I also added 1/4 t. nutmeg. I glazed them with a glaze that I made with orange juice (from the orange I zested for the dough) and powdered sugar. My kids ate them up as fast as I could make them. This is a tastey, festive recipe I'll pull out every holiday season.

I really liked this, though I think calling what it makes a "crust" is a bit of a stretch. It makes a very thin, almost-crustlike layer on top. You can't tell it's there by looking and it's only crustlike if it's completely cooled. However, it is delicious (pumpkin pie made with butter? Why didn't I think of that!) and very fast to make. I baked mine in a 8x12 baking dish so it was easier to serve it to a larger group. I'll make it again, but only when it's a circumstance (like a holiday meal) when I don't really need that traditional composition of a pie with a true crust.

The waffles were delicious but the syrup was out of this world! I didn't have allspice so I increased the cinnamon by 1/2 teaspoon and added 1/4 teaspoon of nutmeg to the batter. Also, I didn't have apple cider so I used apple juice in the syrup. I don't know that the change in spices in the batter made much of a difference. Using cider as called for would probably give the syrup a little extra zing. As I made them, though, they were sooooo yummy. My whole family ate them up and licked the plate! This one's a keeper.

I made this for my sister's Thanksgiving Dinner and it was a really refreshing alternative to basic Waldorf Salad. Everyone really enjoyed it!

This is a hit with my 3 sons! In fact, my oldest asks for it a lot for his birthday since the tradition in my house is that they get whatever they want for dinner!

This is a great recipe. I love to bake these all the time because my sons are peanut butter cup lovers. But this is one cookie that really is pretty on a cookie tray at Christmas time! And they smell awesome as they bake.

I made these biscuits for my sausage gravy and they were perfect. These biscuits were quick and easy to make and with having 4 kids one of which is only 6 mos i dont have a lot of time to cook so it was wonderful to be able to make homemade biscuits without it being an all day process. They tasted great, were light and fluffy and went great with my sausage gravy. I will definatly make these again many times. I brushed the top with milk before baking but other then that i followed the recipe.

I just made the meatballs from this recipe but they were great. I have never made meatballs before and thought i would give it a try so i found this recipe and made them. They turned out wonderful, full of flavor, moist and kept their shape after simmering for 2 hours in my sauce. I will definatly make them again.

They really are the best! They turn out beautiful every time. I usually chill the dough in 3 or 4 rolls wrapped in plastic wrap. Smaller amounts to roll out makes it easier to cut while it is still cold and stiff. Also, I roll out the dough onto a surface dusted with powdered sugar instead of flour. It keeps the dough from getting stiff as I re-roll the dough scaps.

The best strawberry ice cream I've ever made. Granted, it's the only strawberry ice cream I've ever made, but it was fantastic! Just what I was hoping for-creamy and delicious! I pureed all but about 2/3 of the strawberries. The rest I mashed for some chunks. This one's a keeper!

This pound cake is exactly what pound cake should be! Dense, moist and flavorful. I used light sour cream and it worked out beautifully! It rose way over the top of my bundt pan so next time I'll probably make it in two loaf pans. Oh, and I added 1/4 teaspoon of salt. IMO, baked goods are better with a little salt.