I loved this recipe!!! I used 1 can of marinated artichokes and one plain. I loved the lemon & fresh parsley. I'm telling you this one rocks!! I would give it 10 stars if possible.

This is exactly the way I make my pink lemonade and I wouldn't make it any other way. Mine isn't tart though, so I might have a little more sugar in my recipe. This can be adjusted according to taste so easily, and both fresh lemons and cranberries are so good for you! A winner recipe!

easy, yummy dessert....thanks!

I thought this was a great recipe! I made the recipe serve 5. I used one can of cream of chicken/cream of mushroom soup. This was enough to fill a casserole dish and will be plenty for my husband and I to eat for the rest of the week. I added some pepper and other spices...I just did it "to taste".

a little bland, but 3 stars for ease of preparation. However, I used bacon bits and this might make a world of difference.

This pie is very, very tart and the added lime zest makes it even more so, bordering on bitter. I used actual key limes, not the concentrated juice, and I added 4 ounces of cream cheese because so many reviewers said it was too fluff-like. This pie was firm as a result, but just too tart. Maybe half the called for amount of key lime juice and no lime zest would make it a perfect 5 star recipe. As prepared, none of my kids could eat the whole piece. I do like the idea of a key lime pie with vanilla pudding and whip cream, rather than egg yolks for safety reasons, so I will tinker with it. I have lots of hope for this recipe to turn to a 5 star with a little less lime. Please add the cream cheese if you want a firmer cream pie.

This was pretty good. Even the picky 6 year old liked it. I plumped the raisins in hot water before adding to the mix. This was the only deterrent to following this recipe exactly. I dinged this a star because of it being slightly crumbly, and that surprised me since I plumped the raisins and added a small amount of additional liquid as a result of doing that. I would imagine this would be even crumbly-er if I hadn't done this. Other than this slight imperfection, this is a keeper of a recipe. Thank you for sharing!

The oatmeal cookie crust was a nice change from the graham cracker crust. The raspberry layer took this to a fancier level than just plain cheesecake. It was a nice, rich recipe and pretty in presentation too. Thank you for a good recipe!

I followed this recipe exactly-with one exception. I used half an onion as my onion appeared more than a medium and because my kids aren't fans. This was a little too oniony for me, and might have been better with just a quarted of an onion. Just an okay recipe, so, I think I'll go back to my old one. It was worth a try, but just came off ok.

I left out the peas in this recipe and will give 4 stars on account of my children liking this. I found the original recipe bland and had to add something to give it flavor. That something was more garlic. I used a great homemade vegetable broth that was very flavorful, but it was soaked up by the pasta and was left bland. A little tinkering and a lot of parmesean cheese would inch this up to a 5 star recipe. Thanks for a good base.

The batter was way too loose - the cakes fell apart while frying and stuck to my non-stick pans. I then dipped the patties in Panko breading then fried them. Much better!

This is one of our favorite holiday offerings. I have used sugar free lime jello with good results. Using a blender helps to mix that creme cheese with the warm dissolved jello well. (without leaving lumps of creme cheese.) I would hightly recommend this recipe.

These were well recieved by my kids. I substituted the bacon with sausage patty's with good results so it is a versatile recipe. (canadian bacon, bacon, sausage patty's, etc.) I think these are better than the fast food chain, and really didn't take too long to put together.