This has been a tradition at our holiday for years. We leave out the pecans, don't heat the pineapple (our recipe didn't call for that) and sometimes don't whip the cream when short on time. Still turns out great! Oh and an immersion hand blender works beautifully when the jello sets up a little faster than you expected. My husband doesn't like pineapple, so I made him a cherry version. Subbed two 4 oz. boxes of sugar-free black cherry jello, upped the boiling water to 1-1/2 c. and added chopped fresh bing cherries. Yum! Could even add chopped almonds to compliment the cherries. Next? Strawberry-banana walnut? The possibilities are up to you!

At first, the sauce had a really odd flavor. I did not use the sugar and only 1/2 of the sweetened condensed milk. The next day, however, the flavors did work together and it was very good. I have seen a similar recipe on other sites and I believe they call for using evaporated milk and sugar instead of sweetened condensed and sugar. Makes sense - why else would you put sugar into more sugar and why would almost everyone leave out or cut the sugar/sweetened condensed milk. May try that combo next time. Made it for my daughter's bridal shower today...cross your fingers!

We loved this. Served it over mashed skin-on potatoes. (Next time, spatzle!)Yes, short ribs are fatty and tough cut of beef, but crockpot cooking is perfect for them. With that said, perhaps as a test, I will try adding a few chuck short ribs the next time, less fatty according to http://www.beeffoodservice.com/Cuts/Info.aspx?Code=20. (I have to say, I never actually used beef short ribs before and when I unwrapped my order, I was a little shocked at how much fat seemed to be there! Worried me a little) I did trim some fat off before browning. I also doubled the sauce ingredients. I used a 12 oz bottle of Heinz Chili Sauce and regular white vinegar. However, you really only need half, maybe even a quarter of the sauce at the end to make the gravy. I did use one of those fat-skimming pitchers as others did, and it worked well. These needed all 8 hours on low to fall off the bone. I will make this again.

This is excellent. Since cilantro seems to be the love/hate herb for people, I made it without and added a little at a time until it was what I knew my family would like. Also only used the juice of 1/2 lime at first, then added more as needed.

Simple is best. Great basic recipe. Made according to the directions. After tasting, added 1 more clove of garlic. Very good.

Very nice! Tenderloin took longer to bake than listed, but overall the flavor was excellent!

Made this for Thanksgiving - excellent and very low-maintenance! The pan juices make an excellent gravey (added a little better-than-boullion too). I made it again for our Christmas get-together, this time I cooled and shredded the turkey and served it in the roaster oven with the gravey on the side. (I also served the Crock-Pot Mashed Potatoes). Everyone loved it!

Very good, and as most soups go, even better the next day. Used "Better Than Boullion" instead of dry cubes. Used Bud Lite! I thought it was going to get lost in the other flavors, but it actually was the right hint of beer flavor for our taste. Definitely making this again.

This is the recipe I have been looking for. The one that are "very similar to the ones found in a famous down-home cooking restaurant". The reviews were correct and the recipe did not disappoint. Very moist, just sweet enough and the honey does make the difference. I made them in a baking pan I just purchase that makes 8 mini loaves. Twenty minutes seemed to do the trick for that pan. I wish I would have found this recipe two weeks ago as I wanted to start a new tradition and have cornbread at Thanksgiving. The new tradition will start this next Thanksgiving for sure! Thanks for submitting it Lisa K!

Very good, followed the recipe exactly. Whipping cream is a nice touch, but not really neccesary. Second time I made them I used 1 T white sugar and 1 T brown sugar. I also used only 1 cup of whole milk and upped the pumpkin to 1/2 cup. Liked that even better. Next time I will probably throw in the pecans like another reviewer. Yes, it's a keeper.

Excellent. This is a keeper. Holidays were just made alot easier for me! Even my son-in-law to be loved them and he isn't a fan of cream cheese or sour cream. Thanks!

I was looking for a quick dinner with the shrimp I had on hand. This turned out wonderfully. Unfortunately, it was the one time I did not have shallots (which we love!) on hand, so following a suggestion I used onion. I also added a hint of red pepper. I can't wait to try this with shallots! I may try adding a little white wine too. Probably making this again for New Year's Eve dinner tomorrow night!

I'd say there's more then a hint of BBQ sauce - this recipe basically is BBQ sauce. However, it somehow works! We had it with steak. We're not sure why, but we feel compelled to make it again! Oh and not fans of water chestnuts or jicima, we left that out.

This was surprisingly good! I did not use the bread crumbs because to me, bread crumbs = meatloaf!! I mixed it the ingredients first (using half and half), then added to 3 lbs ground chuck. I shaped into patties and let them rest for an hour before grilling. Grilled to a medium rare and they were perfect. Nice and juicy.

The ingredients are a good basis for a quick and easy dinner. Three stars because I think a little difference in prep will make for better flavor. I sauteed sliced onions and mushrooms in a little butter. I splashed a little vermouth in, let it reduce and then stirred in 1/2 the mushroom soup. I spread this over a well-patted dry piece of haddock. I baked about 20 minutes. I added 1/4 c. of vermouth to the rest of the mushroom soup. I poured over the dish then baked 5 minutes more. After baking removed the haddock to a serving dish, sprinkled with the cheese and let it sit 10 minutes. Stirred the mushroom soup and veggies, then served the sauce separately. Turned out pretty good. A friend suggested a few chopped tomatoes on the top might even be nice. Served it with steamed broccoli and wild rice. Garlic mashed potatoes would be yummy too!

I have two favorite pot roast recipes, but I was looking for something different. This is a nice change of pace. I got distracted and didn't have time to add the onions and carrots at the end, and it was still very tasty. I had no tomato juice so I used V8 juice. Served it with mashed potatoes and buttered corn. I will make this again.

A nice change from other baked chicken recipes. The carmelizing worked well for me, I just made sure to baste the chicken often.

Good basic recipe. Very good flavor. Used a little more of the garlic. At first taste, it seemed ok. As it sat while other parts of the meal were being prepared, the flavors had time to blend and it was even better.

These were very good. Nice change to a classic cookie. The red of the cherries and green of the pistachios made them extra pretty for Christmas. Brought them to the family Holiday party where many people complimented them.

Tried this as a change from our family recipe. Very good flavor. I will make this again for variety. (Or for the yearly chili cook-off at work!) I will leave out some of the hotness and let people put their own in instead.