I made these biscuits for the first time for this Mother's Day (a daunting task considering my grandmother is the master biscuit-maker). I think next time I will add a little sugar and perhaps some cinnamon or nutmeg. I thought the biscuits were a little chewy as well, but I used a tad more milk than the recipe required to get the dough to form and probably kneaded them a bit too much. Other than that, I thought the recipe was pretty good!

These were just barely ok. I used graham crackers as the base because that's what I had on hand but otherwise followed the recipe exactly. The crust needed some butter to hold it together because the crust was still just as dry and crumbly after baking and fell out when you took the liner off to eat it. I did let my cream cheese come to room temp, but the filling didn't have the smooth texture I was looking for and it tasted a bit off. I should have followed my first mind and added some lemon juice. None of my guests really ate any of these and if I ever make them again, I'll definately make some changes. Cute idea though that's probably worth another try.

I thought these cupcakes were very good, but I did make a few mistakes (which were fixed). I halfed the recipe and used a mini cupcake pan (plus 2 regular size cupcakes because I had just a bit too much batter for my pan). I baked them for 19 minutes at 350 degrees per the suggestion of another reviewer. I should have taken the mini pan out at maybe 17 minutes because the outside crust was a bit tougher than I would have liked (but it didn't burn). However, the 2 that I baked in the regular size pan were perfect. I followed the recipe almost exactly except I didn't have any cloves or allspice, so I subbed 1/2 teaspoon of apple pie spice. Cupcakes turned out tender with a mild pumpkin flavor. However it really does make a difference to use room temp eggs if you use butter instead of oil. I made the mistake of using them straight from the fridge, and once I mixed the eggs and milk with the sugar-butter, my batter "curdled" and separated (evidently, this happens when you mix cold eggs with room temp ingredients). Instead of throwing it all out, I simply popped the wet ingredient bowl in the microwave for 30 seconds, stirred it again, and it came out perfect. Next time however, I will substitute oil for the butter as other reviewers suggested and probably can bypass this snafu in the future. So here's what I learned: 1. Bake at 350 for 17 min with mini muffin pan or 19 min with regular muffin pan 2. Use room temp eggs, but 30 sec in microwave can fix "curdled" wet ingredients.

Excellent cake! It was incredibly moist and came together very quickly. I accidently picked up a golden butter recipe cake mix but I think that just added to the goodness. I didn't have any pumpkin pie spice so i just used 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and 1/4 teaspoon of ginger (mixed it in a little bowl before I added it to the batter). I also drizzled a can of cream cheese icing on top (after mixing in a teaspoon of vanilla to help get rid of that ready-made taste) and everyone loved it! I will definitely make this again. Now I just need to find out what to do with the rest of the can of pumpkin. 1 cup of pumpkin only used a little less than 1/2 the can.

This recipe was amazingly easy and very good. I had a pre-Thanksgiving party with my family so I doubled the recipe. I took the suggestions of a few reviewers and roasted the squash and carrots with a little butter first, and I added a gala apple. Next time, I will take the suggestion of another reviewer, and find some that is already cut up (getting that sqash broken down was a true labor of love!). I used chicken broth because that's what I had on hand, but the squash still remained the star. I probably used a bit more seasoning that the recipe calls for and I also added a little cayenne pepper. The soup was great right after I made it, but the cream really kicked it up a notch. I made it the night before and then reheated it in my crockpot about 30 minutes before I was ready to serve it. I got rave reviews on it and served it with some roast chicken and baked potatoes. I think I will make this every year!

This was sooo good. I didn't brine my chops, but I did marinate them in the olive oil and rosemary for about 30 minutes. I didn't have any pears on hand either, so I used apples and cooked them in my George Foreman Grill instead of outside. But other than that, I prepared the recipe as written. I agree with the other posts--next time I will make a double batch of the balsamic reduction. The sauce is what makes this dish!!! I made this for my best friend about a week ago and he's still raving about it.

This was so good! I left the cherry tomatoes whole and couldn't find any boccocini, so I just cut up a block of mozzarella into cubes. After skewering, I marinated them overnight with the olive oil, salt, and pepper, and added a few fresh sprigs of rosemary. It came out perfect and these were a hit at my New Years party. I used 4 inch bamboo skewers and ended up with about 24 skewers, each one using 2 cherry tomatoes, 2 cubes of cheese, and 1-2 basil leaves (some of which I cut in half becuase mine were kind of huge).

I liked these quite a bit. I made up the sauce on the stove first to get everything mixed and melted and then poured it over turkey meatballs in my slow cooker. I cooked it for 4 hours on high and they came out great. At first, it looked like the sauce wasn't enough to cover the meatballs completely, but as it cooked down, everything got covered well, at the turkey meatballs were well flavored from the sauce. The leftovers were even better the next day. The sauce does thicken up quite a bit--just enough to fully coat everything, but not enough to use for pouring. I'd double the sauce if you're wanting to reserve some for pouring.

I liked this icing. I used it to decorate my first crack at homemade gingerbread men. It was a good consistency and dried to a nice hard finish. I had already used the last of my cream for another recipe, so I used whole milk instead and it came out just fine. It will set up quickly on you, so if you have a lot of cookies to ice (or whatever you're using it for), I'd leave it on the stove on low or on top of a heating pad to keep it smooth and spreadable while you work.

I thought this turned out great! It made a bit more than what I expected (maybe 3-4 cups), but I was pleased with it. I made this recipe for New Years as a condiment for Turkey Croissants. I added a bit of orange zest to the mix and used small macintosh apples because it's what I had (left the skin on). It turned out less chunky than some of the other pictures, but maybe I cooked it down a bit more. Will love to make this again for Thanksgiving.

Thought this was a great recipe. Followed it almost exactly except I sauteed the onions with the sausage as other reviewers suggested. I divided it into 2 batches and baked one now and froze the other. Will definitely make this again. Next time I will use a bit more sauce though. It wasn't dry at all, but I prefer more sauce in my pasta casseroles. UPDATE: I just now got around to eating the second batch that I made up and froze (it's been about 3 months). I froze it before baking, being careful to wrap it in wax paper first, then foil and put the whole thing in a big ziplock bag to protect from freezer burn. I put the entire frozen casserole in the oven and baked according to the recipe, but added about an extra 15 minutes. It came out just perfect, except I wish I had added more sauce, which was my same complaint with the first batch. Will definately make this again.

This recipe was good, but not exceptional. I used smoked apple sausage that was pre-cooked, so I skipped the boiling step and grilled them on my George Foreman. The apple/onion mixture was good, but I would have liked more of a sauce. I put the mixture into some hoagie rolls and it turned out pretty good. I'd definitely make this again, but will figure out a way to make more of a sauce next time.

I doubled the recipe exactly as written. It was good, but I added a little shredded parmesan cheese later. Turned out pretty good, but I think there was too much flour because I had to add quite a bit of additional milk to thin it out. Even still, once it cooled, it turned into a very thick, sticky sauce (hence, just 2 stars).

This recipe is to die for!!! It's now my go to recipe for a quick dessert. The first time I made it, I didn't have any pears on hand, so I just used apples and craisins. I've also tried this recipe with frozen peaches, blackberries, and/or strawberries. Just be sure to thaw them first or it won't come out right. One thing that I would change is I usually reduce the amount of butter by half for the crumble. Other than that, PERFECT!!

This was great!! Everyone loved it. I used Brut champagne and sweetened slived strawberries. It was just perfect and not too sweet. I will definitely make this again.

Made this recipe at my mom's suggestion as a way to use up leftovers. This turned out good. A few substitutions to use up what I already had: shredded roasted chicken instead of canned, fresh broccoli instead of frozen, regular rice instead of instant. I used an 8 oz. jar of cheese wiz and topped it off with a little sharp cheddar. I probably should have blanched the fresh broccoli a bit because it's still a tad crunchy and even though I fully cooked the rice before adding it to the casserole, it still came out well and not mushy. Even though I made this to use up my leftovers, it looks like I'll have even more leftovers because this makes a huge casserole. Fortunately, my mother had an ulterior motive in suggesting this recipe...she wants me to bring her half of it!

I really liked this recipe. As written, it didn't have enough seasoning for me (hence the 4 stars), but a few more shakes of my favorite seasonings quickly solved that problem. I also added some red bell peppers to the mix since I needed to use them up before they went bad and the whole thing came out very well. I will make this again and would recommend this easy casserole to anyone.

This was an excellent recipe. I only cooked for one tonight so I halfed the recipe and it came out so moist and light! I will definitely be making this again.

Oh Good Lord these are good!! I"ll eat as many cookies as I can crank out, so I halfed the recipe and only made one dozen. Followed the recipe exactly except I took another reviewer's advice and added a teaspoon of vanilla and realized after baking that I had accidentally forgot to put in the chocolate chips, but I'm not missing it at all! Good recipe for a beginning baker with minimal ingredients and a huge payoff! Happy Baking!

These were the absolute best pancakes I have ever made!!!!! They were so light and fluffy, ani I made extra just so I'd have some for breakfast in the morning! (I made them as a midnight snack).