These rule -- I made them with cayenne and upped the volume of pepper and they were fantastic.

We used a smaller cut of prime rib, 3 and a 1/2 pounds, my husband made this and he suggests to take your time with this. Cooking time, reduce accordingly. This was absolutely DIVINE! We reduced the cooking time to 15 minutes for medium rare, the only way to have prime rib. This is a definite keeper! We served with the Blue Cheese Potatoes Delmonico and the spices, herbs of both dishes complimented each other very well. YUM!

This in a one word, FANTASTIC! My husband made this and it was amazing. So simple, so delicious with wonderful flavors. I couldn't stop nibbling! We omitted the pecans, but no worries, this is a wonderful side dish that would compliment any meal. This is a definite keeper!

I made this scaled to 8 servings. It is wonderful, fresh and delicious! Even though scaled to 8 servings, it is a heft amount, something to think about when you decide to make this recipe and there is only 4 to serve! I didn't add or delete anything, but I was thinking it might be nice to add a little parmesan to the finished product? My husband didn't think so, he thought it was perfect just the way it was made. The lemon adds just the right amount of zing, don't forget that! I almost did, and when added, defintely brightened up the flavors!

This is a GREAT recipe. You can also find it on the back of the Knorr's vegetable soup mix box. I usually leave out the green onions and prepare it with fat-free sour cream and lowfat mayo, and you really can't tell it's low-fat.

Mmmm mmmm, good!

EXCELLENT! The cream cheese gives these tarts a wonderful texture. It's a very versatile recipe; I made half as written, and with another batch I doubled the amount of eggs, omitted the bacon, used swiss instead of cheddar, added a 10 oz package of spinach and a finely chopped package of mushrooms.

I've had to come back and edit my review. The first time I tried it I wasn't too crazy about the texture, but after a second attempt I LOVE THIS RECIPE. Great moist, dense, fluffy texture and great flavor. Use clear vanilla and be sure to use real butter if you want a truly white cake. Also, don't overmix the batter when you add the flour or you'll form gluten, which will result in a tougher cake with holes and tunnels in it. I didn't have buttermilk so I mixed 2 parts sour cream and 1 part milk with great results (I substituted sour cream for all of the buttermilk before and it made the texture much more spongy - not appetizing). I also added 1/4 tsp. almond extract - you can't really taste it but it enhances the overall flavor.

Really good! I added some frozen peas and carrots cooked it in the crock pot on low about 2hrs.

Very good! I also served it with Spanish rice. Easy for quick dinner. I did reduce th dijon a bit.

I've had to edit this review. After trying the White Layer Cake recipe (also from Taste of Home), I have to say that the White Layer Cake recipe is FAR superior in every way - flavor, texture, moisture, you name it. I sort of second what someone else has already said - use the White Layer cake recipe, follow the recipe exactly except add 3 yolks. You'll get a nice golden color if you use organic eggs, the yolks of which are more yellow than regular grocery store eggs.

My *only* complaint about this recipe is that the salsa became very unattractive visually after an hour or so, even after adding lemon juice to slow the browning. On my second attempt, I replaced all of the sugar with an extra tablespoon of preserves and 2 tbsp. lemon juice, and that helped a bit without affecting the flavor. The combination of the cinnamon chips with the fruit is WONDERFUL. This is a definite keeper.

No way. This recipe is just impossible. I make nearly the same thing and even though I halve nearly everything, by this recipe's scale I would need to use 4 cups of mayo! This is what I do: I scale it back using 5 cooked, chopped chicken breasts. One small stalk minced celery, 1/2 cup slivered almonds, 1 small regular chopped onion, and 1 cup mayo (I use light). Mix this together, salt and pepper it, spread in casserole dish. Top with cheese and potato chips as desired. The mayo is just enough to moisten and hold it together; it shouldn't be like a sauce. (shudder)

I think there's something missing from this recipe. I looked at it and thought, "Hm, this would make a nice scone." And it did - dense and crumbly, but definitely not a sponge. Sponge cakes generally contain eggs; perhaps the recipe's author left them out accidentally?

Based on previous reviews, I used fresh minced garlic and only used one small clove. I also used only 1/2 tsp. worcestershire in the topping. I served this in mini parmesan cups, as a base for an appetizer with shredded roasted pork. Layered the cream cheese mixture, pork, topping. It was really good, but be sure to reduce the amount of garlic if you make this!

I loved the flavor of these scones, and I ALMOST loved the texture. They were definitely light and airy, and I would have preferred that they be slightly more dense than they were. The flavor was so good, though, that I'll make them again and perhaps reduce the amount of leavening. I halved the recipe and ended up with six HUGE scones.