Very good. I'd like it a little thicker: maybe peach pie filling or jam? We would have been better with three habaneros instead of six for my family with young kids. Sauteed chicken in this for burritos, and then adults added more sauce on the burrito. Everyone seemed to like it. It makes plenty.

Left out salt and celery. Perfect.

Neither great nor horrible. The kids wouldn't eat it. I used Feta because that's what I had. Maybe more Feta would make it better. Overall, it just needed to be more robust.

An instant favorite! I broiled the chops while cooking the apples on the stove. I boiled a large sweet potato at the same time for mashed sweet potatoes. Start to finish was 20 min for the whole meal! I did double the sauce, but I think the totally depends on the size of your apples. I also think broiling or grilling is always best for pork chops. They have to cook fast or they dry out.

I added some dill and lemon juice. Pretty good. It could be really quick with some canned or pouch salmon and instant potatoes, but that might make it lose a star.

Meh.

If I weren't pregnant, I probably would have tried the icing in the recipe, but I just decided not to take any chances. I used canned frosting instead even though I do agree that it has a chemical taste to it. Honestly, I think this recipe would make a great poke cake (the kind you poke holes in an pour pudding on top). The cake was very good and moist, so it would lend itself well to that.

This was good, but next time I'm going to try using crushed oreos instead of graham crackers. I also might put it in a slightly smaller pan like 8x10 size to make it a little thicker. Even so, a half of a box of graham crackers was plenty..

I picked this recipe because I tried to make some chocolate chip cookies from a box, which was a big mistake because they came out very bland, and because they were so bad I decided to make bars out of them instead of cookies. So I was looking for a very chocolatey frosting specifically for cookie-bars. When I followed the recipe exactly as written, I loved the texture, but barely tasted any chocolate at all. It didn't even look chocolatey-- just very light brown. After adding *several* squares of baking chocolate, it's just okay. It's better than no frosting at all, but not really what I had in mind.

Yuck! This was waaaay too salty and not thick and creamy like Hollandaise sauce is supposed to be.

These are pretty good. I think I flattened mine too much because they seem to have too much chocolate per peppermint. Also, I don't think there should be as much salt if any. You can really taste it, and it doesn't go with the peppermint. I used the exact amount of peppermint, and mine are none too strong. I only wish I had thought to add paraffin to the chocolate so they looked a little prettier. **Hint for the chocolate coating: melt chocolate in a shallow bowl, drop patty in, and use slotted pancake turner to flip it over then take it out and let all excess chocolate drip; do this quickly so the patty doesn't melt into the chocolate; use a knife to scrape patty from pancake turner onto wax paper-- never get your hands messy :)

WOW! I don't know if I have ever had anything this good in my mouth before. My dear husband and I decided to "make" each other's Valentine's gifts this year, so I'm making a couple different kinds of candy. I decided to scale this recipe down to 20 from 60, and I still got 50. I did make them smaller, though (nickle size) because I knew they would be rich. I used several tablespoons of Razzmatazz (I'm not much of a measurer), Ghiradelli chocolate, and an extra ounce of cream cheese. I was in a big hurry because my husband was due home in an hour and I wanted it to be a surprise, so I chilled the mixture in the freezer for 15 min. They were a little sticky when I rolled out the balls, but not too bad. Then I stuck them back in the freezer for 5-10 minutes. Finally, I used toothpicks to dip them in melted Ghiradelli bittersweet chips and a little paraffin and put them out on wax paper. So easy, and sooooo good! Very pretty, too (don't forget the paraffin).

I was very pleased with this recipe. I, too, baked it for 25 min at 450, and it was perfect. I might omit the salt from the sauce next time or use baby swiss instead of aged swiss because it was plenty salty. I really enjoyed the dijon mustard taste. Definitely put the chicken between two layers of plastic wrap before you try to pound it as another reviewer suggested. It's so much less messy. I don't know why I never thought of that before. This recipe is much better than the ones that call for canned soup.

Wow!!!!!! This was even better than I expected. A big thanks goes to the reviewers who said: 1)cut the crust with filling before adding fruit, 2)be sure fruit is dry, 3)add some cool whip to the filling mixture, and 4)put waxed paper over the dough to spread it evenly. We loved it!! I just used the good old strawberries, blueberries, bananas, and kiwi.

Loved it! Good call whoever came up with the French Vanilla and Banana Cream pudding combination. I also liked the graham cracker crust. So easy, too. I'm in love.

5* with modifications. I was surprised to see this recipe on here because I thought it was something only our family ate. I call it "Mock Muffalatta;" my husband and his family call it "the things with the stuff." It is a huge favorite in our family, but we make it slightly different. We use 1/2 cup stuffed green olives instead of the black olives, and we add 1/2 cup chili sauce or cocktail sauce to the mixture. We also use colby cheese instead of the processed cheese. They're great to keep in the freezer, and when you get surprise guests, they're ready in 20 min.

My grandmother has been making this recipe for our family for over fifty years, and it has never been a miss no matter what type of fish you use. She uses green bell pepper (and sometimes red too if she has it) instead of the jalapeno. She also throws in about a half teaspoon of dill weed (really important!) No need for fresh lemon (especially if that makes it too lemony for you) just a tablespoon of lemon juice will do. In our family, nothing is more important than fish. Believe me, if you only knew! This recipe is a real winner.

It was good. I would say it wasn't that much better than regular pumpkin pie. That was probably the first and last pastry pie crust I'll ever make, though. Not worth the effort. I'll buy mine next time. Oh, also, like many others, my struesel was not crumbly at all (kind of doughy instead). I should have put it in the microwave and drizzled it like another reviewer said. Instead, I picked off little pieces and spread them on top trying to get the struesel effect. Don't do that. After baking, the pieces of "struesel" look like polka dots on top of the pie. Good thing I just made this one for my husband and me, so presentation didn't matter much. :)

Sooooo rich and delicious! It tasted very gourmet. However, it would be better if the portion were smaller and it were served as an appetizer. It was hard to eat as the main course because it was so rich.

I think I may have finally impressed my mother in law!!!! Definitely the moistest, best tasing banana bread ever.