This was absolutely delicious! Super easy and fun to fix! I went EXACTLY by the directions, to the T. Turned out wonderful. Five stars! Excellent. I'll make this again.

THANK YOU to JAQATAC! These were absolutely delicious! I loved them!! I followed the directions EXACTLY, to the letter. Personally, and this is just my opinion and taste, but 400, for 45 minutes is a bit too long. I like darkened and a little crispy, but for me, it's a little too crispy. HOWEVER, I will definitely be making these again, for sure! I'll just do it on a little lower temp, maybe 345 for 30 minutes, instead of 400 for 45 minutes. I ended up taking them out of the oven, after 30 minutes on 400. I did stir occasionally, as the recipe directed. Again, GREAT RECIPE! I loved it and highly recommend it. Beth Wilson Raleigh, NC

DELICIOUS! Thank you SO MUCH for posting this recipe! I changed NOTHING! I went excatly by the directions. Absolutely WONDERFUL! 5 stars +. I highly recommend this recipe. Thanks again for sharing!!! Beth

This cake was DELICIOUS! I followed the directions exactly, and it turned out perfect! Thanks so much, for sharing your recipe with us! I highly recommend this! Yum yum! :-) Beth

Delicious! Absolutely delicious! Not only is this dressing wonderful, but it's just plain fun to put together, and takes no time! I personally follow the directions exactly, to the letter. Thank you so much for sharing this recipe with us. Five stars plus!

This recipe was delicious! Absolutely amazing and so simple to make! I highly recommend it. Five stars. A+. Mrs. Schimcek, thank you so much for submitting this! :-) Beth Wilson Raleigh, NC

Absolutely DELICIOUS! These are the best southern style collards, I have ever put in my mouth! I did 2 bunches of collards so I made a couple of changes: First of all, I only used one ham hock. I used 3 cans of chicken broth. I decided not to double the broth. No need to. I just used a little extra water. I used 2 tablespoons of vinegar and plenty of salt and pepper. I cooked these for two hours. In my opinion, one hour just isn't enough. Plus, the longer you cook them, the better they are!!!! :-) I used two bunches, because collards tend to cook way down. I highly recommend this recipe! You have never had real southern style collards, until you've had THESE! Beth Wilson Raleigh, NC

Absolutely delicious! The only changes I made were: I used 3/4 cup of light brown sugar, instead of the 1/2 cup sugar, called for. For the cloves, I only used 1/2 teaspoon. If you are going to use a 3" gingerbread man cutter, like I did, there is no way to get 30 cookies out of this recipe. Keep in mind, 30 cookies could easily be possible, if you used much smaller cutters. I also iced my gingerbread men with Royal Icing II. A recipe I got on this website. That was just the icing on the.....gingerbread man!! LOL! This recipe is wonderful and the cookies have ZING! They are delicious and I highly recommend trying this recipe. There is nothing quite as wonderful as sitting down with a gingerbread man cookie and an ice cold glass of milk! YUM!!!!! LOL! :-) Beth Wilson Raleigh, NC

If you try nothing else, you HAVE to try this recipe! One word: Awesome! For others, like myself, who are "dummies" at meringue making, I want to point out a few things about this recipe. First of all, it is super easy to make! The cornstarch mixutre (preparation), can be tricky! My mixture never did turn clear. I followed the directions to a T. After about 10 minutes, I gave up, and simply removed it from the heat, as directed. I did cook it on low, and although it never did get clear, it worked, beautifully! I would suggest this: Cook it on low, as directed, and if it never does go clear, remove it from the heat, after about 5 minutes. The recipe did not state what speed to put the beater on. I would suggest hi. As far as how long to actually beat the egg white mixture, that is tricky, too. NOT being familiar with meringue, I beat it on hi for ten minutes! It said to beat, until "stiff." One persons definition of stiff, may not be the same as someone elses! So, with that said, I would recommend beating it, maybe, 5 or 6 minutes. This made a delectible meringue! It was super easy to fix, and more than covered my pie! It peaked, beautifully, just as it should, and I took a picture of it!! I put it in the oven on 350 for 17 minutes, exactly! Meringue II, as the recipe is called, just doesn't get it! This recipe deserves a much better name, and an award! Try it, you'll love it! lamborghinigal@bellsouth.net

I found this recipe today, had all the ingredients, and decided to try it. It was DELICIOUS! I absolutely recommend this recipe. It has a twangy taste and the vinegar, coupled with the sugar, makes a great taste experience! I will be making this again! I did use 5 pieces of bacon, only because I love bacon. Great recipe!!!