I made the recipe as written and found it just a tad too picante for us, but still very good. There's only the two of us, so I used a 2 lb bottom round roast and took the author's advice about the spices. We're glad for the leftovers. This made delicious burritos!

Don't even think of trying another frosting recipe--this one is perfect! Thanks to the hint of other reviewers I used half real butter and half shortening, and I think it's the addition of cream that makes this frosting tops. This frosting handles beautifully, takes like a dream. It DOES make a boatload, but it can be covered in an airtight container and the remainder used in a couple of days. You won't want to waste this. I received tons of compliments on this and when paired with my favorite cakes, well just let me say, happiness abounds. The addition of butter and the use of real vanilla extract brings this from a bright white to an antique white color, but I much prefer the flavor.

Made these for a wedding reception that was finger foods only, and these went down a complete storm! Delicious combination of sweet and salty. Make more than you think you'll need; people can't stay away from them.

I had this at a friend's house and have been enamored of it ever since. She, and now I, peels back the husk, remove the corn silk, rinse under cold water rubbing off any stray bits of silk, and bring the husk back up over the cob. Put on a plate (or not) and microwave for 2-3 mnutes. All that wonderful corn flavor is retained, not boiled away in a pot of water. Just delicious/!!

Moist, sweet, raisin-y goodness. The cookie part tastes like chocolate chip cookie, but the raisins lend their own chewy texture and sweetness. I love that these are made with pantry items and the recipe is simple. In a lightly covered container, these beauties stayed moist for several days. My sweetie couldn't keep his hands out of the cookie jar. Thanks, Marcia. These cookies will be enjoyed and shared many times. A keeper recipe!!

Very sweet but VERY good! These wonderful cookies scream for milk, smiles. We couldn't stay away from them, even enjoying them for breakfast the next morning. Really, how bad can they be with oatmeal as a main ingredient, smiles. This will be made again and again. THANK YOU!

Smooth flavors; the liquors seem to quite disappear in all that luscious cream and milk, and except for the whiff of brandy and sherry (the two scents most discernible to me), one might be lead to believe that there was no alcohol at all. If anything, this eggnog is a tad too milky for me, hence the 4 star rating.

The chard made a beautiful presentation, and the pine nuts and raisins were a surprise, delicious addition. Definitely a keeper.

This was a delicious addition to our Thanksgiving table. I took the advice of another reviewer and reduced the amount of spinach, but in the future, I think I will follow the recipe as this dish was VERY rich with all that gorgeous cream and parmesan cheese. This will be a repeat for those special occasion meals when calories don't count! Thank you for sharing this.

My Sweetie-Pi was all aglow with this, saying over and over again that it was a keeper, as he served himself multiple helpings. I cooked this in the slow cooker for about 3.5 hrs, and the roast was fork tender. Served with mashed potatoes and honey glazed carrots. Made a beautiful presentation. Personally, I thought the gravy lacked flavor except for the sharp flavor of the ale I used (and as someone else pointed out, each beer adds its own unique flavor), as well as the strong mustard flavor. I felt it needed another spice or herb to balance out the flavors, perhaps rosemary or ginger? I wish I were better with herbs and how to combine them. Anyway, I used my old standby, Gravy Master, to deep the color and flavor, and it helped considerably. Perhaps some Better Than Boullion would have been a good addition. As another reviewer mentioned, the onions layered on top of the roast did little for them. Those that cooked in the broth flavored the gravy and gave the onions an appealing, appetizing color. Also, 1 tablespoon cornstarch and water was not enough to thicken the gravy to my taste, so I added more. To me, this recipe is a 3, my Sweetie-Pi thinks it's a 5, hence the 4 star rating.

Felt kind of blue and needed carbs to cheer me up. One generous slice of this and I was smiling! Greatly enjoyed by me and my Sweetie-Pi. This is a keeper comfort recipe. Thank you so much for sharing.

This recipe was my very first attempt at making BBQ ribs and it was met with resounding success. I used a commercial BBQ sauce for convenience as some others did but now know I prefer my own homemade sauce. Brilliant idea to parboil these first. The aroma while cooking was virtually irresistible. The meat was fall off the bone tender, rich and deep BBQ flavor, not just a glaze. In a family of known picky eaters, there was not left. Thank you, Claton, for sharing this excellent recipe so that we may all enjoy the benefit of your success.

In my imagination, this recipe was created by a frugal housewife, who during the bleak and barren days of winter, combined the remaining vegetables stored in her root cellar to feed her family something filling and delicious. In days of greater abundance this recipe is still satisfying, comforting, and delicious. I made it exactly as written and my beloved and I enjoyed every bite. This will be made many, many times. thank you Diane. This is a keeper!!

Sorry, this recipe was a disappointment to us. I found this recipe to be lacking in flavor, even after adding a bit of sherry, parmesan, and extra mushrooms. The gravy looked curdled but I fixed that by whisking it smooth. I really wanted to like this after reading all the flattering reviews, but would not make this again.

This is my first ever chess pie, after having only read about them, and I was glad I tried this as I'm a huge lemon fan. This will not replace my fav, lemon meringue, but for those who enjoy lemony things, this is a delight.

Simply the best. Rolls out like a velvety dream. My only change is I use butter flavored shortening.

This is great! Sweet and spicy hot!! Will certainly cure what ails you! It makes your eyes water and your nose run. The only thing I did differently was to gently heat everything together before refrigerating before use. A KEEPER!

I had some dribs and drags left over in my fridge and went searching for a recipe to use them and discovered this TREASURE. So moist and flavorful. I shared a loaf with family members, and this gorgeous bread was loved and appreciated by all. Like other reviewers, I reduced the sugar to 2 cups (3 definitely would have been way too much!), and used 1/2 cup vegetable oil and 1/2 cup applesauce. This recipe is a KEEPER! Thank you for sharing.

This has to be one of the best BBQ sauces ev-ah! I forgot to add the tomato paste, added 1/4 of a sweet red pepper because I had it and reduced the liquid smoke to 1 tablespoon as I'm not a bit fan of it. We found this to be a bit too vinegary for our tastes, so I eyeballed the addition of 1/4 to 1/2 cup molasses and the result was as good, if not better, than our favorite commercial sauce. This is "my" BBQ sauce. Kevin, this totally rocks our world. Thank you!!

I recently made this for a family gathering and it went over a storm! People just couldn't stay away from this delicious dip, and towards the end were putting it on everything. Thanks for a great recipe!