This recipe got rave reviews! I followed some of the other reviewer's advice and used an oreo crust and attempted to marble the chocolate, carmel and regular cheesecake layers. I used a water bath as advised and it turned out great. Although the marbling didn't work out as I had hoped, it tasted wonderful and everyone asked for the recipe!

This was really yummy and very quick! I used it to make pizza twists with pepperoni and cheese in the middle. I opted to substitute 1 cup of wheat flour for 1 of the cups of all purpose flour and it still tasted great. We will use this recipe from now on instead of buying refridgerated crust!

The crust didn't stay together very well. Afterwards, I read some of the other reviews about mixing and pressing the crust into the pan and will try this next time. Even though the crust fell apart, they tasted wonderful!

I liked this recipe and will probably make them again. I modified the recipe a bit to the ingredients I had on hand: 3/4 cup of pumpkin and 3 bananas. I am a fan of mini muffins and just spayed the nonstick pan instead of using muffin cups. They didn't stick and turned out well. I didn't notice the pumpkin as much as the banana, but I assume this is because of my recipe alteration. Next time I will try following the ratio of pumpkin to banana.

I love Sangria and love this recipe! Since I'm not a dry red wine fan, I took other's suggestions and used Lambrusco for a little sweetness. Although many people haven't had it this way, I love my sangria with berries. I used strawberries, blueberries, blackberries, raspberries, cherries, grapes and apples. It is it more expensive, but for a berry lover, it is well worth it!

These shrimp were delicious! I followed a suggestion by using less water than the recipe called for so the batter coated the shrimp. I used frozen peeled and deveined shrimp that I thawed in lukewarm water. Be sure that the shrimp are throughly dry before battering and frying. Although my husband lovd the dipping sauce, I didn't care for the bitter flavor of the orange marmalade and wished that I had used less dijon mustard. I ended up adding more honey to the sauce that I made for myself and it was great with the shrimp. In our fryer, set at 350 degrees as the recipe called for, the shrimp were done after about 3 minutes and would have been overdone if I had left them in for 5 minutes.

I love store bought hummus and was dissapointed after all the extra work that I put into this recipe that it did not taste anything like the store bought kind. It took a whole morning to cook the beans, and unfortunately for me, I made enough for an army. The texture was much too course and it wasn't creamy like the store bought kind. Also, there were lots of chick pea skins that did not get thoroughly chopped that made it pretty gritty. It does freeze well, however, be warned that once you get it out of the freezer, it can only be kept in the fridge for about a week without ggoing bad.

I really liked this soup, although next time we make it, I will do a few things differently. Next time, I will add at least a cup of frozen corn in addition to the two cans of sweet cream style corn. Also, I used skim milk and it turn out just fine; I think it might have been pretty heavy with whole milk as the recipe called for. I used sweet Turkey sausage which as very good and possibly lower fat/less calories than the bob evans sausage. Finally, I served the soup with shredded cheddar cheese on it and it was very good. I think next time it will be great with more corn.

I was not the biggest fan of this recipe, but on the other hand my husband loved it. I think one of my issues was that the lentils took forever to become tender, and I didn't add any salt as I had been warned that it can make bean take much longer to cook. They still seemed too firm for me and I was not able to mash them slightly as suggested. I also did not particularly car for the seasoning on the lentils and wished that I had used a prepackaged taco seasoning mix instead. I found a different recipe through epicurious.com and will probably try that one next time instead of making this one again.

This was great and the two men that I made it for raved about it! I used fresh rosemary because I had it on hand. We did not follow recipe cooking instructions, but instead listened to a few other reviews and cooked it for less time on the grill. I served it with yukon gold potatoes with rosemary and it was fantastic. We will definitely make this one again!

I premade this lasagna for an easy weekend meal away from home and actually, it got some pretty good reviews. I did not use no cook noodles like the recipe called for because I like my pasta very cooked (not al dente) and have had bad luck with those before. I used packets of alfredo sauce mix as others suggested because I also do not care for the jared kind. It was good, although pretty salty. The only thing I with I would have done differently is cook the carrots because they did not cook enough in the lasagna.

I love Maggiano's caesar salad dressing and was hoping this recipe would be similar. I followed the recipe, with the exception of using a little yellow mustard in addition to the dry mustard that was called for. Also, after tasting the dressing, I thought it tasted too lemony (a combination of the lemon juice and the olive oil I think), so I added about a teaspoon of sugar to help get rid of that sour bite. Unlike some of the other reviewers, I do like the hint of Anchovy flavor in the dressing. It was a success, and very similar to the Maggiano's recipe. I even found myself scraping the bottom of the bowl to get out every last trace of dressing.

Dirty Snowballs! Someone brought these to a gathering and I have been searching for the recipe. Everything is the same, accept I had them dipped in white chocolate. They were called Dirty Snowballs... so it didn't matter if you got oreo mixed in with the white chocolate. I took other's advice and thought the double boiler and slotted spoon were a must!

I originally made this sauce according to the recipe, but after finishing the sauce, decided it needed more tomato and less sardine flavor. I ended up adding a can of fire roasted tomatoes and a can of tomato paste and it helped dilute the fishy flavor. I'm glad that I didn't omit the sardines, because they do add something to the sauce, they just needed to be diluted a bit.

This recipe sounded and looked so delicious, but I should have listened to other reviewer's advice that it was not was I was looking for. The brownie crust was too thick, and the cheesecake layer was not thick enough. I have definitely had better cheesecake bases as well. Next time, I will stick with the Turtle Cheesecake recipe on this site with oreo crust.

I really enjoyed this frosting and will definitely make it again with a few modifications. I wished that I had followed some of the other reviewer's advice and used at least some butter instead of all shortening, but I was in a hurry and my shortening was soft (and the butter wasn't). I used more powdered sugar than the recipe called for and was glad I halved the recipe as some suggested for frosting a regular 2 layer 8" or 9" round cake. It spread wonderfully. Next time, I'll try to pipe with it! **Update** I have made this frosting a few times. Most recently, I made it with butter. Following the recipe porportions exactly, it tastes a little oily, but I kept adding about a quarter cup of powdered sugar and then a tablespoon of cream (or milk) until I had the consistency I wanted and the frosting lost the oily flavor. My husband and I couldn't stop licking the bowl! This is my go to buttercream recipe!

These were amazing! I followed another reviewer's suggestion and tried to pipe the brownie batter into the middle of the cake batter. It was super messy because the brownie batter was thin, but I think it helped because the cupcakes didn't stick to the wrapper like other people mentioned. I couldn't even wait for frosting and it was a perfectly moist cupcake with gooey brownie in the middle. Definitely worth the mess! Thanks for the post!!!

I followed the recipe exactly, and I was hoping for something fluffier. It ended up kind of oily and thick, and not fluffy. I'm glad I piped it onto cupcakes, because it would have been difficult to frost.

I've been making this recipe for years! I just omit the pimentos because I don't care for red peppers. I have used munster instead of swiss cheese for when I have guests who do not care for swiss, but the swiss is my favorite. It's versatile, creamy and delicious!

I've made this recipe two or three times and really enjoy it. This time, I had a hard time finding the Ementaler cheese, so I ended up using Jarlsburg instead and it worked. I followed another review's advice about adding some lemon juice to help break up the cheese, because I didn't have any Cabernet Sauvignon (only Chardonnay). We used two kinds of bread, carrots, broccoli, cauliflower and celery for dipping. Delicious!