I would definitely use this recipe again, but I feel it's more suited to bar cookies/brownies rather than a cake. I put it on a home made butter cake and it was good, but not quite as soft as I would have liked. I do believe it would be excellent on brownies!

Excellent cake. I think you could actually use one cup of cocoa if you really want a dark chocolate. I have made this many times, and now throw in a cup of mini-chocolate chips. As is, it's a 5-star recipe, and w/additions it's equally great. Thanks for the posting.

Great dip - always popular at my group events. It's a go-to recipe for me.

Obviously a tried and true recipe. Excellent results. Use it at the B&B regularly in the fall/winter.

Yum - these burgers were great! I cooked them on the stove, and they turned out fine. Will definitely make these gain, and will try them on the grill this summer.

Great frosting - you have to work fast, it sets up quickly. Perfect for brownies, though!

I loved this pie! I did take one suggestion of a reviewer and chop up a piece of pie crust to mix in with the streusel simply for more bulk. The body of the pie was delicious, and I plan to make this a regular winter pie in our house! For those preferring a sweeter pie, you may want to add more sugar.

I love shortbread and thought this recipe was great. I appreciate the dough's flexibility in preparation: you can press it into a 13x9 pan, make cut outs, I rolled it into logs and sliced round cookies, you get the idea. The brown sugar gives it s bit of a different flavor, too. I will definitely be using this recipe again.

I really liked this spiced wine - I think next time I will put a little less sugar in it (I think 1/2 cup would be fine). I'll definitely make it again - my friends and I enjoyed it today after our wreath making session - it's very festive!

These were very easy to make and tasty. I took them to a bake sale the day after I baked them - they definitely soften once they are cut and put in a cookie tin (they aren't firm like normal shortbread since they have the nut topping). Keep that in mind - they need to be eaten fairly quickly, but are quite tasty.

I must admit, I didn't have some of the ingredients but wanted to try this anyway, so I subbed coleslaw and used sweet onion instead of green onions. I also added a little sesame oil. I guess I am not really evaluating the recipe as written, but the result sure was delicious! I will make this a lot in the future with the changes - thanks for a great starter recipe!

I have been using a little different version for this dessert, and decided to try this recipe for a change. I found the amount of butter and cinnamon/sugar added on the top of this pastry was significantly more than needed. I'll continue to use my original recipe which uses 2 T melted butter brushed over the top rather than an entire stick of butter and approximately 2-3 T of cinnamon/sugar sprinkled over the butter. I also add 1/2 t of almond extract and 2 T of plain yogurt to the cream cheese mixture. This recipe does lend itself to many additions, though. I've mixed mini-chocolate chips into the cheese mixture and added chopped pecans on the top, and you can also make it more like a danish by piping white icing over top of the cinnamon crust. Any way you make it, it's a tasty morsel!

Great recipe - we've been adding lots of fruit/chips/nuts into it and it's always good. It's the only recipe I use now.

Just made this to take to work - it's not an overly sweet cake. I had to more than double it to make enough for a 13x9 pan (I set the servings at 25) and that filled the pan well and the cake is approx 2" tall. It still baked in 40 mins. I imagine you could substitute nearly any kind of fruit for the berries as long as it's not too heavy/wet. A nice, basic recipe.

We enjoyed this last night - I didn't have dried basil so we added freshly cut basil into the mayonnaise along with the garlic. We ate it like pizza and will make it again (probably with more bacon and continue to use fresh basil). This recipe allows lots of room for substitutions - which is very nice!

I've made this cake a number of times now - and as written it is a bit oily in my opinion. I now use 1/2 cup oil and 1/2 cup unsweetened applesauce in place of the 1 1/2 cup of oil and it is still very moist. We don't like nuts in our cake, so we substitute chocolate chips. It makes a large bundt cake - an excellent cake with the noted substitutions (that many reviewers have already noted). This is my go-to chocolate cake recipe in the summer when I'm using up zucchini!

I made this on a lark for a summer dinner with fresh garden veggies and this as the sole hot dish. I didn't have the corn muffin mix, so I followed the recipe except for making my own mix (using a recipe on this site for a dozen corn muffins - all the dry ingredients, only). I'm glad I made it and will plan on making it again - it was really yummy! A great way to use leftover fresh corn, too!

I have to say, I made these grits for the B&B because I needed a breakfast side dish and had all the ingredients. I wasn't really that excited about the recipe itself, but excited that I didn't have to run out to the store at the last minute one morning. However, when there wasn't a single spoonful for me to try afterwards, I knew this had to be good. I made this 3x before I actually got to have some myself - they are wonderful! I was able to accommodate a guest with an egg allergy by substituting ground flax seed and oil for the egg yolks, and it was still great. This is comfort food at it's best!

Very good. I use a combo of this recipe and another for what I think is the perfect blueberry pound cake.

I've tried many of the sangria recipes on this site, and I have to say, this is by far the best red sangria recipe I've tried from ANY recipe site. So many of the reviews suggested reducing the rum by half and starting there (adding more if desired) so I did make that change, and I'm glad I did. I will also add a little less sugar next time (I think a quarter cup would be fine), but wow, this is fabulous!! Since the changes I made were purely my personal preference, I still feel this is a 5-star recipe, and I plan to use this as my go-to sangria recipe from now on.