MY OH MY! ALL KINDS OF YUMMY GOODNESS IN THIS MINI CHEESECAKE RECIPE! So simple and tasty. I did follow the advice of one other reviewer who said she added a sour cream top to the cheesecakes for that added "over the top cheesecake flavor" we all crave and she was spot on! So glad I went that extra step because these are FABULOUS!! I love that they are portioned in the mini versions, that makes it so easy! Do try this recipe, you will not be disappointed! Thank you!

This recipe was EXACTLY what I was looking for in a muffin recipe! It is easy, very moist & tasty and it is one that compliments when you change the fruit content. I LOVE THAT!!! I listened to some of the other reviewers and used a different crumb topping (so it wouldn't sink into the muffins)& I am very happy I did. It was just the right amount of sweetness on top to compliment & not overpower the muffin itself. The muffin is PERFECTLY sweetened as is. I used fresh raspberries instead of the blueberries and WOW, WOW, WOW! YUMMY! I also made some with finely diced apples and they are equally as delicious! Thanks so much for this wonderful recipe!!!

After reading some of the other reviews, I planned ahead for adjustments. However, I did make this cheese ball as written so I could judge for myself. I agree it is a bit bland as written so my ingredients measured as follows: 8 oz cream cheese, 4 1/2 oz bleu cheese crumbles,2 heaping Tablespoons EACH of celery & sweet Valencia onion finely chopped, 5 drops Tabasco pepper sauce, 1/4 teaspoon ground red cayenne pepper, 1/4 teaspoon each of onion powder & garlic powder. Blended all ingredients till smooth and creamy, then placed in the refrigerator to chill for 6 hrs. Shaped it into a ball and covered again! Covered the cheese ball with diced pecans and ate with crackers. THIS RECIPE IS EXCELLENT & the added Bleu cheese really is a huge hit for the Bleu cheese lovers! Thank you so much for sharing your recipe. Anyone making this for the first time really should make as written & then decide for themselves to tweak or not to tweak to their palate. :) Definitely will make again ... soon!!!

WOW!I would never think to make s cheese ball as a dessert but this is "the Bomb"!!! So very easy to make. I had no problems with the recipe. The cheese ball is nice and firm after chilling in the fridge. I spread mine on graham crackers & chocolate bears & it is excellent on sliced apples! My husband was reluctant to try this & his first bite he said "WOW, you put it in your mouth and it takes a second or two to really taste the flavors and then it is like an explosion of goodness!" Definitely try this recipe & don't change a thing! It is perfect as written! Thank you Kim for sharing such a delightful recipe. I will definitely make again & again. :)

I had a butter yellow cake mix so I used that for this recipe. These pumpkin muffins are YUMMY, MOIST, everything I was looking for this morning! When I baked them I baked half with brown sugar sprinkled on top (as another rater suggested) which added just a bit of a crunch on top. Either way you bake these delcious EASY PUMPKIN MUFFINS; they are YUMMY! Try them, you will not be disappointed!!! This recipe is definitely a keeper!!! Thank you Cindy Costa for sharing : )

I am always looking for something new & different to treat my diabetic hubby. I used Splenda in place of the sugar and omitted 1/3 c oil, which I normally do when I make any carrot cake/muffin recipe, and the result is always excellent! Each muffin is loaded with raisins, nuts, coconut & the wonderful flavor of carrot mix! Very moist & the flavor is spot on lovely!!! Thank you for sharing your recipe. This is definitely a KEEPER! There are a few comments by some of the other bakers about the prep time taking a bit longer but it is understandable when you are grating your carrots & apple by hand. Invest in a processor and you are in business! I have a small one that is about 25 yrs old now (OH MY!!!) called a "Little Emmy" & it works great! It comes in very handy at Comes in handy for lots of things. : )

I had fresh broccoli & cauliflower so I pre-cooked the veggies about half the time I normally would. I drained it and then used it in place of the frozen veggies this recipe called for. I have a large family to feed so I used one can cream of mushroom & one can cream of chicken (didn't have 2 cream of mushroom) and also needed 1 cup parmesan cheese. I cooked the casserole as directed & topped it with cracker crumbs as noted by one other review. This recipe was delightful and a very nice change to an otherwise plain veggie night! Thank you for sharing your recipe with us. I will be making it again this week for a potluck dinner party! : )

This is heavenly, light in cake texture and nice banana flavor! Very easy, quick prep time too. After reading the other reviews I added 1/4 c banana and a slight drbble of vanilla. I also ran short of flour so added 1/4 c. of old fachioned oatmeal. I mixed the ingredients as directed in the original recipe making sure I mixed thoroughly so the cake would have a nice fluffy cakelike texture. I will definitely make this again. YUM-YUM-YUMMY!!!