First pie I ever made with real pumpkin and it was fabulous! I couldn't wait for the next day, so I had a slice just a few hours after it came out of the oven. It was good but not great. However, the next day, WOW. You really do need to let the flavors develop overnight in the refrigerator! Rather than using pumpkin pie spice, I used: 1 teaspoon cinnamon , 1/2 teaspoon ginger, 3/4 teaspoon nutmeg and 1/4 teaspoon cloves. I also used the pie crust IV recipe, and used part whole wheat flour and part all-purpose flour. Very tasty!

This is the first time I have ever used egg or sugar in my crust and it was perfect for a peach pie! The crust came out tender and flaky and absorbed just the right amount of juice while still saying crisp and not soggy. The amount of water/egg liquid was pretty close but I didn't use all of it...so use your best judgment when adding it. The crust did chill well and rolled out beautifully. I even re-rolled the left overs to make a second mini-pie and it didn't get tough or overworked. I think I found my new favorite crust!

I only really used the sauce portion of this recipe. I coated the raw chicken with flour and then fried it. Made the sauce to pour over it and served it over rice. The recipe was pretty sweet but it was absolutely delicious. I will be making it again!

A delicious apple pie! Everyone ate it and gave rave reviews :)

Very tasty! I used tilapia because that is what I had on hand and the marinade turned out good and tasted great with the fresh salsa. Also served with avocado slices, fideos and margaritas! A delicious dinner!

Simply delicious! I typically hate margaritas because they are made with mix and overly sweet...but these were perfect! I used cointreau instead of triple sec and used all fresh lime juice instead of part sweetened lime juice. I did add a little extra lime juice because it tasted more balanced to me. I will definitely be making these again! mmmmm

Kale chips seem strange but they have a great crunch! Even my little sisters (ages 8 and 12) liked them! They do have a definite kale after taste to them but if you don't like that you could mix them with other vegetable chips and that would probably make it less noticeable. Just make sure to watch them so they don't burn!

The perfect sugar cookie! They were wonderfully soft and the dough was easy enough to work with that my 8 year old sister had no problems!

This frosting tasted delicious and set up PERFECTLY. It was easy to make (after a few batches I just did it by eye) and worked well in the little squirt bottles I used. My little sister and I had a wonderful time decorating the cookies! There were no leftovers at the party!

I gave this recipe 4 stars because I personally would only give it a 2 or 3 while everyone who ate them gave them would give it a 5. It was a very easy recipe to make (though I definitely needed WAY more chocolate for dipping then stated) but I think it was one of those situations where making it puts you off eating it forever. The mixture of the cake and frosting is just sooo unappetizing and wet! That said, they were beautiful when finished and everyone loved them, especially my little sisters. If I were to make them again I think I would put in less frosting to hopefully get a more cake-like consistency.

This is a very delicious pie! My peaches were VERY ripe and they worked out perfect, not at all too juicy. I couldn't even wait for the pie to cool before cutting a piece, it smelled SO good, and the peaches stayed perfectly in place without sliding out of the slices. This recipe has a lot of sugar so I didn't quite use all of the sugar/flour mix, but I don't like overly sweet things. I also added cinnamon and peeled the peaches :) My boyfriend couldn't stop raving about it last night and said it's his favorite pie he's ever had! It is definitely the best peach pie I've ever made!

I don't particularly like bananas...and this was INCREDIBLE!! I also made steamed buns stuffed with the bananas and served over ice cream with the extra sauce drizzled hot over the top. Fantastic!

A perfect crust for pumpkin pie. Nice and tender even when I have rerolled it several times to make decorative tops. Very easy to work with! I have also made it using whole wheat flour several times now and it is great!

Delicious! I have made so many of these pies in the last month and have gotten rave reviews for every one! It is pleasantly spiced with a great texture, perfect.

I rolled them a bit thicker and only baked for about 7 min and this was enough time. The cookies came out very soft, tasted good, and stayed together well. I think maybe this would be better with frosting or icing but something about the plain cookie just wasn't totally cutting it for me... although it did kind of taste like a thin brownie...which is pretty awesome!

I found this recipe as a way to get rid of my milk and emmental. Having never made nor even eaten Kaesespaetzle before I decided to give it a go! I cooked it as instructed (man was it difficult to get the dough through the colander) but then decided to bake the finished product to brown the cheese on top. Turned out very good even though I am not a fan of swiss cheese :) My roommates enjoyed it as well!

Pretty tasty! I added some vanilla, cinnamon, and just a tad more oatmeal. The edges are a bit crumbly but they held together nice and are soft and moist in the center.

Turned out incredible! Very soft and moist. It was a hit at my party and when I shared some with my landlord several days later she said it was the best cake she had ever eaten!

I was worried the color would be light but it turned out delicious and a deep dark brown! Everyone loved it :)

I am used to making crust with Crisco but now that I am living in Spain it is no where to be found! I tried this crust and it was AMAZING! Very flakey and delicious and easy to work with even though I made a huge rectangular pie and my first lattice top. Eveyone also enjoyed it and the crust was several peoples favorite part.