This Pasta was SO good! My family was EXTREAMLY pleased! It wasn't hard to make at all. It took me about an hour to make the first time, but I'm sure the next time it'll be a snap!

This was my first fudge making experience and it was FILLED with complements at our church Christmas party! It was SO quick and easy to make! I made it only an hour before the party! I’d never made fudge so I didn’t know how long it would take to cool. I stuck it in the refrigerator for about 20 minutes (that’s all the time I had) and it was still kind of warm when I took it out and cut it up, but it still turned out GREAT! I couldn’t believe how many complements I got on it! I honestly almost wasn’t going to take it ‘cause I thought that it was a little too grainy (I could feel the sugar granules in each bite). I think next time I either boil it for longer or use a medium-high temperature rather than just medium. I highly recommend this recipe to ANYONE (it is honestly that easy and that good!)

My husband and I both found this recipe to be a little bland. I sat there trying to think what I could do to make it better the whole time we were eating it. We both ended up dumping salsa all over it. I also felt that it took longer than 15 minutes to prepare with cutting up the onions and grating the cheese and everything else. I didn’t have any problem with mine being too runny though as some others did (I used margarine). Mine seemed to be fine in that manner. I decided that rather than try to fix it I would just scrap the recipe. There are so many other great recipes on this website I don’t want to settle for something that neither my husband nor I were in love with.

I think my expectations for these cookies were too high. They were really good, don't get me wrong, but I don't think they were "exceptional". I made them a bit bigger than recommended because rounded teaspoon is very small, rounded tablespoon seemed more appropriate. I really liked the cloves in there! It adds such a nice surprise! I think this will be my standard Oatmeal Cookie recipe but I think I'll doctor it up from now on, maybe more raisins (you hardly notice they're there), some chocolate chip cookies, a bit of coconut, and probably a tad bit more vanilla, maybe even some finely chopped nuts.

This recipe was very good! I gave it four out of five stars though 'cause I too thought it was missing a little something. Next time I'll try adding some red pepper flake and/or more garlic to give it more "pop". Also, the meat was very chewy; I may have over cooked it, but I followed the directions. My husband loved it even though he does not like ginger and I was pleased. It was VERY easy and quick to make.

This recipe was SO easy! It came out delicious! The stuffing was a bit soggier than I like it so I think I'll remove the foil for that last five minutes or so of cooking. Also, the chicken as a tad blander than I prefer. I'm not sure what seasonings would go with this if I were to add some. Maybe just salt and pepper would do the trick. The chicken tasted great though when eaten in the same bite as the stuffing. This really was easy though and it can be made ahead of time and popped in the oven when the time is right.

This came out SOOOO good! I took it to a Christmas potlatch and everyone LOVED it! It was really easy to make too! I would suggest that you use your largest skillet/frying pan for cooking this; there's a lot! Also, make sure that your layers are really thin or else you won't be able to use all 12 tortillas (it still comes out great though!).

I gave this five stars for ease! I made this for my folks and my father didn't even criticize it (a rarity)! My only complaint would be that the cornflakes were a bit soggy. I did add a good amount of seasons (salt, pepper, onion powder, garlic powder, and paprika) otherwise it may have been too bland. Also, I really piled on the sour cream (I used lite) and I probably only used about half. I don't know how anyone could get the full two cups on six pieces. Finally, the baking dish size they recommend would be for very small breasts. I had to fan the chicken to get it to fit. All and all it was really good and super easy! Next time I’ll try adding parmesan so other cooks recommended. I’ll probably add oregano too to give the flavor a little more direction.

I also made this soup because everyone in my household had a cold. It definitely helped (garlic is a natural antibiotic). Here are some things the recipe doesn't tell you: 3/4 cup of garlic = about two full bulbs (not cloves, bulbs). Sautee the garlic until some of it just begins to brown (this is the "color" it references). Sautee the garlic slowly or else it will get bitter and stir constantly or else it will stick. Preparing and cooking the garlic is the most labor intensive part of the recipe. I used about 1.25-1.5 cups diced potatoes (about 3 medium sized ones) to help thicken which is quite a bit more than what is called for. Also to thicken the soup and make it more of a bisque add two rounded tablespoons of corn starch (or 4 tbls flour) before pureeing. If your blender has a "whip" cycle, use it. Let it whip/puree for a good 5 minutes (you might have to do half at a time); this will help make that whipping cream do its job. Next return the soup to the pan and boil for 1 minute; this will help the corn starch/flour do what it does best. This soup came out SO good! The flavor was mild, but then again I'm Italian and immune to garlic’s pungency. I think if you like garlic you'll love this creamy version of the soup. If you don't like garlic, don't try this, it's not for you. It will help a cold if you have one or help prevent one if you feel one coming on. My whole family loved this with warm rolls and butter! I hope you enjoy it too!

Oh, not good at all! I made these to take to a ladies church function but after trying one I decided against it. They had no flavor, all the blueberries sank to the bottom, and they were hard on the outside and mushy in the middle. I followed the directions to a "T" and consider myself a good cook but these didn't make the grade!

This recipe was excellent! I gave it five stars because the taste was great and it was SO quick and easy to make (with the help of my food processor). I do have some qualms with the recipe though. First 4 cups is NOT 4 servings if you're using instant mashed potatoes, if you only make 4 servings you won't have enough to top the casserole (learned this the hard way). My next potato problem is the mixing in of the cubed cheese, this makes it awful hard to spread on the casserole and is completely unnecessary: you'll lose nothing if you simply sprinkle the cubed cheese on after you spoon on the potatoes. As far as alterations go, I doubled the onion and added a good amount of crushed garlic (to the potatoes) to prevent the blandness other reviews ran into. A nice sprinkling of paprika might make an attractive and tasty addition too. All and all, this was fast and delicious! I'll make it again!

This was SO easy and came out SO good! My mom and mother-in-law were thoroughly impressed! I would recommend using a top quality pot roast (ask your Butcher for help if you're like me and don't know your meats!). I also added potatoes, carrots, onions, and garlic about three hours before it was done and then turned the heat up one level (from 8 hrs to 6 hrs) to cook the last three hours. I didn't brown the roast as many people suggested and it still came out delicious! Brown it if you want to but it's totally not necessary at all! This also made SO much gravy! Next time I'll freeze half the gravy to use on mashed potatoes or use the left over pot roast and gravy to make beef stew!

I made this for my dad for Father's Day. He's extremely difficult to cook for because he is hyper critical...he LOVED this cake! He didn't have a single bad thing to say and just raved and raved about it. He loved how light and moist it is and how delicate yet flavorful the rum is. He said it was the best cake he's had in 40 years! My mom was totally jealous! My dad had three slices that night and requested I make it again for his birthday after a few bites of his first. This is a home run dessert! I did pour the sauce into the bunt mold and then put the cake back in to soak it up. After about 1 minutes I drained what wasn't absorbed, poked holes in the bottom of the cake, and poured the sauce back over it to absorb. SO good!

Oh my goodness!!! These are amazing! My son wanted pancakes this morning and I didn't have any mix...I will NEVER use a mix again! These are just as easy as any 'ol mix and taste SO much better! I didn't have any all-purpose flour so I used the bread flour that I did have and they came out SO fluffy. The batter was super sticky and thick so I was worried about them being too heavy but I could not have been more wrong. They were tall but light and fluffy! AMAZING! I did add about a tsp of vanilla as I would with any mix...it just makes them taste even more homemade. You've gotta try this recipe!

These are SO delicious! I too was skeptical because of the ease of the recipe but these are a total home run! I made sure to cook the sauce until it began to thicken and substituted about a half cup of brown sugar for the white. I also rolled the apples in the opposite direction that the recipe recommends: I started with the thick end and rolled to the pointed end, it was more aesthetically pleasing. Lastly I did my best to wrap the dough around the apple with the curve to make them look like true croissants. I served them with vanilla bean ice cream and drizzled it all with caramel sauce. They looked SO fancy, no one would know how totally easy they are!

I made this exactly as written and it came out wonderful. My VERY picky 7 year old said it's his 2nd favorite meal (his first is eating out). My non-picky 4 year old ate 2 bowls. My husband said he wished there was more (even though he literally ate half the batch). This was so easy and CHEAP. It is officially in the rotation.

It didn't have much flavor. My husband and kids didn't like it at all.

It really wasn't our thing. Maybe something to make on St. Patty's day or something to get into the holiday but it just wasn't great.

Was loved by all!

Tasted great and SO easy to make. My husband thought it was too dry but I reminded him that Tamales are supposed to be a bit on the dry side. I cooked them for 4 hours but on Low rather than High.