I made this for dinner tonight after a friend had recommended this specific recipe. It was very good- a tad spicy- but good. I think the next time I make it I will do slightly less curry powder and also add in some garam masala to give it a more Indian flavor. I just didn't think the curry powder alone added enough flavor. I am also going to try slowly adding the coconut milk in to avoid the very tiny white dots. My husband has done this with other Indian dishes he's made- slowly adding the yogurt and/or cream helped to eliminate the little tiny curdeling that happens. It doesn't taste any different it just looks more "professional" and appealing. Oh, I'm also going to add some golden raisins and cashews the next time around! Can't wait to make it again!

This recipe looks a little intimidating but there are a few shortcuts you can take to cut down on the prep time. Even with this changes this recipe was delicious and got rave reviews from my family at Thanksgiving. The first thing I did was use real bacon bits instead of frying slices of bacon. These are found in the salad dressing aisle (at leas that's where they are in Cub). I also just used an assortment of shredded cheeses- sharp cheddar, mozzarella, Parmesan and an Italian blend (it's what I had on hand). I didn't add any of the bread crumbs and I also didn't add the caramelized onions because I knew certain family members wouldn't like them because they (gasp) don't like onions! I basically followed the directions for the cream cheese, sour cream, egg mixture and then the roux. Mixed that all together with the pasta, added the spices and the cheese. Then baked until golden brown and bubbling. With a few of those changes it should cut down your prep time. Next time I make it I will be adding the caramelized onions because I think that added sweetness would be delicious! And, adding bacon to anything instantly makes it a crowd favorite! Don't get too scared by the number of ingredients and give this a try- you won't be disappointed :)

UPDATE: I just made this with a gingersnap crust and it is sooooo delicious. I knew I was going to want to try it so I made a mini cheese cake with one of my small glass Pyrex bowls. It was the perfect size for a snack (this gives me the idea to make half a batch and bake them in those bowls for a treat!) Anyway- I basically made a graham cracker crust only I found gingerbread graham crackers and used those instead. The extra flavor from them made this cheesecake out of this world delicious!! This cheesecake was AMAZING!!!! I've been wanting to try making pumpkin cheesecake so I decided to give this recipe a try based on the great reviews it had. I followed the recipe to a t (minus adding a little more pumpkin and following others suggestions of putting more "plain" cheesecake on the bottom- for more even layers. I also used pumpkin pie spice since I had that and not all of the individual spices). Anyway- it was great, fabulous, amazing! I absolutely loved it!! I'm making it for both Thanksgiving's I'll be going to this weekend. I'm also going to double it and put it in a cake pan to bring for our holiday potluck at work! I think this is the best recipe I've found on here! If you like pumpkin pie but LOVE cheesecake you'll be sure to love this recipe!!!!

This was wonderful!! My husband loves the boxed strawberry cake but I can't stand it as it has that fake strawberry taste and is too sweet. I came across this recipe awhile ago but just now made it as surprise for my husband who was offered a new job today. He LOVED it! I reduced the sugar to 1 1/2 cups, used half and half instead of whole milk (I didn't have whole milk on hand- and usually don't). I followed some other reviews and separated my egg whites and sifted the flower and then measured out 2 cups. I forgot the vanilla, but I personally can't tell! For the frosting I used an 8oz thing of cream cheese and about half a regular size tub of cool whip. Mixed that all together and added roughly 1 cup of puree (whatever was left over after putting 1/2 a cup in the cake batter). This was great because it wasn't super sweet! Over all awesome, awesome cake! Thanks for the recipe!

I made these last night and was pleasantly surprised despite my super thick batter. I did make some changes which could have been the reason behind my thick batter. I used all whole wheat flour, substituted applesauce for both the butter and oil and used half vanilla yogurt and half sour cream (only because I didn't have enough yogurt). I also only had 1/2 of brown sugar on hand (I guess I need to go grocery shopping!). I used about 1 1/2 cups of rhubarb and omitted the brown sugar topping but put the spices (I actually used "apple pie spice") in the batter. I added a splash of skim milk so I could get all the dry ingredients mixed in. These are super moist and I love the tangy sweet flavor the rhubarb gives them. Some reviewers said they didn't care for the rhubarb "melting" into the muffins, but I thought it was fantastic! My husband was bummed I used up all the rhubarb and is insisting we get more this weekend so I can make these again!

Delicious!! I made this for dinner tonight. I did, however, make a few changes- but only to make it more of a hotdish (yep, I'm from MN!). I used cream of mushroom soup because it's a staple in my cupboard and cream of broccoli isn't. I also didn't put the breadcrumbs on top. I actually forgot all about it but in the end I saved some calories. I added chopped onion, garlic powder and black pepper when sauteing the chicken. In addition to the cream of mushroom soup I added about 1/2 a cup of light sour cream- or a big spoonful. Lastly, I added about 2 cups of fully cooked brown rice. Mixed all of the ingredients together and baked for half an hour covered and took the lid off for the last 15 minutes. This was so creamy and delicious. I did not taste like something healthy, that's for sure! I would add lots more chicken next time- 1 1/2 cups wasn't quite enough. Over all, it was very very good and I'll definitely be making this again!

I made this cake for Easter and it was good, but could have been better. It came out quite crumbly, so I'm not sure what I did wrong. I followed the recipe word for word, measurement for measurement- which I don't normally do- but I wanted it to turn out since it was for family. I used a standard cream cheese frosting but had no milk (my husband use the last drop for his cereal that morning) so I used some cream. That really made the frosting rich and wonderful!

I was slightly disappointed in this cake. I followed some suggestions from other reviews. It was not full of coconut flavor despite all of the coconut used! I made this cake in to a bunny cake- how to video on this site- so it was covered in coconut, plus coconut in the frosting and coconut in the actual cake. It was also quite crumbly and fell apart once it was cut. It did, however, stay together when I was frosting and decorating it. I almost didn't want to cut into because it looked better as a bunny! Over all it's an easy recipe and good, but needs some improvements.

These are DELICIOUS with excellent flavor. I'll never make mashed potatoes without sour cream and cream cheese again! UPDATE: I just reheated the leftovers for dinner tonight but I stirred in a handful of sharp cheddar cheese. They tasted like the instant cheddar potatoes but MUCH better! If I could give this recipe 10 stars I would!

This was great! But I only gave it four stars because of a couple reasons. I thought the bread crumbs made it a little mushy. I usually make my meat loaf with oat meal which gives it a little more texture. I also didn't care for such a strong Italian seasoning flavor. Lastly, I personally think it would be better with shredded cheese so it's cheesy throughout the whole loaf. Adding some garlic and onion also increases the flavor of the ground turkey. Over all it's a great recipe and I'll make again with a few changes.

This is a quick, easy and delicious recipe! I used this to decorate a big cookie I made for Valentine's day so it gets plenty thick. I used all butter, only 3 cups of powdered sugar and roughly 2T of heavy whipping cream- because I was out of milk, believe it or not! I do think using just milk would be fine though. The cream seemed to just thin it out a bit. I also think the next time I make this I'll only do 2 1/2 cups of sugar- three was sweet and I can't imagine what 4 would be like!

This was very good and super easy! My husband isn't a shrimp fan so I used chicken. I'm eager to make it with shrimp, though because I LOVE shrimp! I was a little worried that my sauce wouldn't thicken but as soon as I added the cheese it thickened up right away. I used 1 1/2 cups of cheese (aka the whole bag) instead of 1 cup because, in my opinion, you can never have too much cheese! I also added garlic powder, black pepper and salt to the sauce. I followed the advice from other reviews and used half and half. I think next time I'll cut back on the butter as well. I sauteed the chicken with some EVOO, onions, fresh garlic and black pepper. I set that aside while I made the sauce and boiled the water for the pasta. Once everything was ready I mixed it all together in one big pot! A delicious meal, for sure!

These cookies were amazing! I've always used the recipe on the back of the chocolate chip bag which calls for a full teaspoon of baking soda and two whole eggs. Reducing the baking soda to only a 1/2 teaspoon and doing one egg and one yolk seems to have cured my cakey cookie disaster! Also, baking them at a lower temp for longer worked great. They are a little crunchy on the outside but soft and chewy on the inside. I was planning on letting my husband bring them to work with him, but we'll see if there are any left! Wonderful recipe, thanks so much!