The whole family liked this. It had great flavor and texture. However, it took quite a bit longer to bake than was stated in the recipe. I added a touch of vanilla, and I used old-fashioned oats instead of quick. I put the oats and pecans in the food processor and pulsed until they were coarsely ground. Most of my kids won't eat nuts, but they don't even know they're in it this way. It may have contributed to the longer cooking time, though. All in all, it's a great recipe, and I'm sure I'll be making it again.

This was one of the best cakes I've ever made. Frosted with milk chocolate frosting (sift together 6 T cocoa with 2 1/2 c powdered sugar, cream 1/2 c butter, add 5 T whole milk or cream, 1 t. vanilla and cocoa/sugar mixture and beat the heck out of it - if too thick, add more milk), it made a lovely birthday cake for my mom. The only thing I added was 1/2 t. salt because I used unsalted butter. The cake flour gives it a fine, soft crumb, so be sure to use it.

I had frozen some extra homemade cranberry sauce (cranberries, brown sugar, oj and vanilla) from the holidays, and decided to use some to make this coffee cake for friends. The only thing I changed was I added a little orange juice to the batter (to go with my homemade sauce), and used pecans instead of almonds -- just a personal preference and I had them already. To avoid having the sauce sink to the bottom, I made sure to put a thick layer of batter in the bottom of the pan, then the sauce, then a thin layer of batter and the topping over that. I loved this cake! It was moist and pretty and would make a lovely gift wrapped and tied with a ribbon. Thanks for the recipe!

I was looking for a recipe like this to satisfy a childhood memory. My mom always made this when we wanted brownies. I didn't know what a boxed brownie tasted like until I was grown up. So good!!!

My whole family loves these - we make them instead of hamburgers or meatloaf. To those who think the name is misleading, the ingredient list will tell you it's basically meatloaf. The size and bacon wrapping give it the name. One note, though, use good quality ground beef. It definitely makes a difference.

I made this at Thanksgiving and forgot to review it until I ran across it again just now. My MIL always makes the marshmallow-covered version, but I was cooking for my parents and wanted to try something else. Well, it was a big hit. The only change I made was to ease up a bit on the sugar and add a little cinnamon and nutmeg to the sweet potato mixture. It was so good, we even ate up all the leftovers!

This was very good, and reminded me of the pie my aunt used to make for the holidays when I was a kid. I used just a tad less cocoa than the recipe called for, and 4 TBSP of cornstarch, and it was perfect. And I agree with sandjo, if you are going to make chocolate pie from scratch, take a few minutes to make your own whipped cream - no fake whipped topping! I just put heavy whipping cream into my Kitchenaid, add vanilla and sugar and let it whip. (If you let it go too long though, it will quickly turn into sweet butter.) Updated 11/24/11 - I've tried other chocolate cream pie recipes, but always come back to this one. Everyone who tries it requests it again or asks for the recipe. One friend even commented that she didn't think she could ever eat a chocolate pie made with pudding mix again after this far superior one!

This is very good, and a nice change from traditional salsa. I've made it several times, and the only changes I make are to replace the Italian tomatoes with a Mexican version (with green chiles or jalapenos) and add a couple of fresh tomatoes, finely chopped and maybe a little salt. I also omit the oil. It doesn't seem like it needs it, and it cuts down on the calories/fat. It tastes even better the next day, so it's a great make-ahead dish, just put it together without the avocado, and then add that right before serving.

This was very good. My father is a big Mountain Dew fan, and I made it for him recently. He said it mainly tastes like citrus, but he thought it was very moist and delicious. I didn't make the frosting, though. I just mixed a little powdered sugar and MD, and glazed it while it was still warm. It was perfect.

I thought these were great. They were moist with a nice peanut butter flavor, perfect with a cup of tea or coffee. The basic recipe is identical to the Orange Mini Muffins on this site, just the individuals flavors (P.B, instead of O.J, etc.) are different. If you like this recipe, you might like that one, too. I made both as part of a muffin basket, and everyone loved them.

I made these to include in a muffin basket. They were so good! I tried a second recipe for mini muffins developed by a professional chef, and these were way better. Thanks, Amy!

These were very good. I changed them up just a little, because I wanted the kind with icing in the "thumbprint" rather than jam (nostalgic for cookies Grandma made when I was a little girl). Then, I realized I like the cookie better with more even distribution of the icing, so the next batch didn't get "thumbprints" at all -- I just drizzled the icing over the little cookie balls. These were one of the best-liked cookies on my holiday trays.

I used part of this "as is" as a filling between layers of a spice cake (Nutmeg Feather Cake, also from this site, and fabulous!) and then added just a little confectioners sugar and milk to the rest to make a thin glaze, which I poured sparingly over the top of the cake. So good!

This was very good. I followed the recipe exactly, except I baked it in three 8" round pans, so I cut back on the time. I liked it so much, I made another batch, ending up with 6 cakes. I used the Brown Sugar Cream Cheese Frosting from this site and made three 2-layer cakes. A great way to repay a neighbor I owed a favor, and get some extra babysitting points with my kids' grandparents! :) And, of course, I kept one for me! Thanks Jayne04!

Good, basic, easy recipe. I made Pasta e Fagioli for dinner and wanted some good bread to go with it. This was perfect. I dumped the ingredients in my bread machine on the Dough setting, and then finished by hand and baked in my oven. Great meal for a rare cold winter night here in the Arizona desert.

I've tried several shortbread recipes, and this is my favorite! I'm now sold on brown sugar as the way to sweeten shortbread. One variation I made: I rolled and cut out small (quarter-size) rounds, placed a dollop of melted semi-sweet chocolate on the back of half of them, and then placed another on top to make little bite-size sandwich cookies. I dusted them with powdered sugar, and they were an elegant and tasty addition to a fancy tray at Christmas. Thanks for the recipe!

Very good! It needed a little more seasoning and a lot less onion for my taste, but it was great on a chilly Arizona night. I had leftover mashed potatoes, so I used them in place of the instant potatoes and water, and left out the cornstarch. This had a much better flavor than the usual milk and potatoes version. I'll be making this often.

These are the best oatmeal raisin cookies I've ever made! I froze half the dough, thawed and baked a week later, and they were just as good. They are slightly crisp on the outside, but chewy inside - not cakey at all. I didn't have any trouble with spreading, but if you do, try putting the cookie sheets with the cookies on them in the refrigerator for 30 minutes before baking them. My family and neighbors loved them, too. Update: These are now regularly requested by my family. I use old-fashioned oats, because the quick oats seem to make them more cakey, and I like chewy oatmeal raisin cookies.

I made these for Thanksgiving - usually my MIL's job - and they were so good, I was asked to make them for Christmas dinner, too. So easy and so good! UPDATE: These are now requested by my family, and every holiday, special dinner, etc., I have to make and bring these. I sometimes make a whipped butter with honey and cinnamon (in the Kitchenaid stand mixer) to serve with them.