I never give all stars because no recipe has warranted it. THIS IS MY NEW FAVORITE !!! only thing I did diff was I did refrigerate for a lil bit and used mini chips ONLY because someone bought minis instead of regular.. THANK YOU ELIZABETH !!!

I follwed the exact recipe and I still do not understand how people rate the recipe when they change it when they make it ? Anyway, I follwed the ingredient I did refrigerate for a few hour. I also forgot I used Fresh Ground Peanut butter so when I tried my first test cookie my sons face was priceless when he ate it. So I save it by rolling the peanut butter balls in sugar befor wrapping them, then I rolled the whole ball in sugar before smashing with glass bottom. EVERYONE LOVED THEM!!! I also made about 50 cookies in my batch.

OUTSTANDING !!! I had no leftovers...

Great Recipe, I used my homemade blue cheese instead of ranch !!

This is the best recipe this is my 2nd Thanksgiving in a row of making and it was requested by all family members. they all called seperately to request. Thanks for the new recipe!

I served this for T-day 2007 and was a huge success! I made additional topping since I cooked in a more shallow dish, using organic sweet potatoes and fat free half and half in place of cream. I also decrease the sugar from 1/2 to 1/3 cup, since there is so much natural sweetness to this dish. Truly the highlight of the dinner and will repeat it again this year. ENJOY!

This was a great recipe although I did not choose to add the Worcherster Sauce or Caynene Pepper. I used Mozzeralla Cheese and I should have used more. My husband said it was the best ever and agreeded we needed more cheese but we added it when we ate the leftovers.

I just made this cake. I thought the recipe looked very familiar to me so I compared it to a family recipe that I have had for over 45 years. I was so curious, I just had to bake it to compare the two. I totally agree with the reviewer who said she would not call this a "Yellow" cake. It is definitely "NOT" your typical "Yellow" cake. It is actually a "Sponge" cake. It is very similiar to the recipe I have had for 45 years: "Lou Ella's 150+ Year Old Sponge Cake", and my recipe is truly over 150 years old too! There are just very minor differences between the two recipes. However, the texture and the tastes are very similar. "Lou Ella's 150+ Year Old Sponge Cake" does have this one beat a bit as far as taste is concerned (I have had strangers call me up and beg me for the recipe once they have tasted it at a gathering or so). But the two are very similar. This is one you could share with others (if you are one that likes to keep your special recipes to yourself)in place of let's say "Lou Ella's 150+ Year Old Sponge Cake. The thing to remember is this is a "Sponge" cake and not a regular "Yellow" cake - the texture will be more coarse then a regular "Yellow" cake - but the taste is exceptional. One can eat it alone, like cornbread, one doesn't even need to ice the cake. I use "Lou Ella's Cake" as a Strawberry Shortcake in the summers - this one can be used for that too. Just put the batter in a 9" x 13" pan. Put your strawberries in their juices on top of the cake after

I loved, loved, loved this. But I didn't eat it cold. It taste so good right out of the oven!!!

ok as Always I started before I read the whole instructions.. so i will tell you the first time I didnt have sour cream so I used creamcheese added that to the butter and onions I sauteed chopped some tomato and used raw egg oh yeah I added swiss cheese to the layer... I Didnt mean to make a mess out of this recip"correct" way and it was YUMMY too.....

Very Good Pie , Everyone loved it here.

Great Recipe Easy to do and TASTY I would add a lil more peanut butter next time but I am sure my friends will love them in their Christmas baskets