This is a good start - but totally agree with many other reviewers who halved the cream cheese the recipe called for. I doubled this recipe and still only used 8 oz of cream cheese and it turned out really nice. Adding fresh grated ginger also compliments the squash. Gives it a nice vibrant kick - which the recipe needed if prepared as is.

If I could give this recipe 6 stars I would. I made this for a work luncheon and it was the star of the party. I did make some minor changes that I think lightened it up. I did a layer of brownies at the bottom but then 2 layers of devils food cake. I also left a layer of the white chocolate pudding in-between. This is a total keeper!!!!

Good basis for a great Pad Thai - the tamarind and white vinegar should be replaced as many have suggested. But certainly results in a nice restaurant-style pad thai.

This is a great recipe. I had a similar ones years ago and lost it - but this is almost exactly like it. I do agree with a previous reviewer who suggested adding a tsp of salt. It gives the right combination of salt and sweet - very balanced. Without it I think they would have seemed lacking in flavor. I also made this with White Chocolate pudding - very nice.

This was a good recipe. I found it to be the perfect combination of light and creamy - unlike other reviewers who found it too dense. I hand-whipped mine - that may have made it lighter. I do think that it makes for a beautiful presentation - and will garner loads of compliments.

I don't like leaving neutral or negative reviews - but when spending $10+ to make a dessert I think it's best to give honest reviews. The best thing this recipe has going for it is the portion sizing. Its meant to be a small cheesecake because you really do not need more than a 1 inch sliver. Now down to the specifics. The crust instructions call for too much. It ends up making a very thick crust - which was too overpowering in addition to the dense cheesecake. The filling results in a fairly overpowering flavor (and I like flavor) - but it almost has a truffle consistency - rather than cheesecake. Also - the cooking time. Hmmm ... well you just end up with overbaked edges and a semi-solid middle. I would recommend covering the edges with foil to combat this. I guess I was thinking it would be amazing like the submitter stated - but I don't agree. I doubt I would ever make this again. If you are a coffee lover than its worth a try.

The beauty of this cheesecake is how simple it is to make. The pumpkin also outweights the cheese - so you are getting more of a cheesecakey-pumpkin pie in my opinion. Note - if you do not follow the recipe instructions to run a knife along the edge of the pan after baking, you will get cracks. Don't forget this part.

This dip is so easy to make - but is delicious and a definite crowd-pleaser. Reheats well too!

I like this recipe because you can prepare ahead. I kept the crumble topping seperate until time to bake and it turned out great.

This recipe is amazing. I consider myself a confident cook and baker but always avoided making baklava because I thought it ranked up there with crossaints - just cheaper and easier to purchase already made. But this recipe couldn't be simpler. The one thing I would say is don't worry if the Phyllo tears - that worried me as I was making it - but you can't tell in the end as the syrup holds everything together. This is truly one amazing recipe!

Tried this and just didn't think it was brilliant. It seemed dry, and a bit bland. I even served these with a bernaise sauce and that still didn't make them great.

I have made broccoli salad before, and this seemed pretty close to my original recipe (which I lost) so gave it a try. As the recipe stands, the dressing is too mayonnaise-y. I prefer mine to be a nice sweet vinigarette. I just upped the vinegar and sugar a bit to taste.

This is a good recipe - a nice alternative to the standard steamed bok choy.

Excellent recipe. This makes for extremely moist and flavorful pumpkin cake (lets be honest... hahah its not bread :-). Makes a huge batch which is nice so you can share with friends and family.

I actually followed a fellow reviwer's measurements for a reduced yeild on this recipe - and it came out really nice. I opted for fresh mushrooms that I sauted rather than tinned, which gave the dish a bit more depth of flavor. I also added a splash of sherry - overall this is a nice and easy recipe.

I enjoyed this recipe a lot. It was a nice change to the generally tomato-based meat portion of the pie I often prepare. The only thing I didnt care for was that using the can of soup instantly upped the sodium content of the recipe exponentially - but that can be solved with using a low-sodium version of the soup.

This is a good recipe - nice way to use up fresh vegetables laying around. I added some cannellini beans as well - kinda turned this into a nice minestrone with more depth of flavor.

This is a great recipe. I often fry my chicken wings - but hate the mess and smell afterwards. Now I am never frying a wing again - baking is the way to go! This makes for a nice wing that satisfies people who like sweet sauces - but also has a nice asian flavor to balance it out. I didn't have molasses on hand and figured I could save some calories by omitting it - so followed the recipe without it. They turned out great! I did pour off the excess liquid in the last 15 mins so they could crisp up a bit more - and maybe the molasses would have made it stick better - but the flavor was in no way dimished. I served with a wasabi ranch dressing (just bottled ranch and wasabi powder mixed in) and they were a hit. Be sure to have lots of napkins on hand if serving at a party - these are messy! :-)

Its always disappointing when a recipe gets high marks but the reviewers suggestions are what REALLY make the difference. This could have easily been a 5 star recipe had I read through half of the reviews. The two key issues I had with this recipe: Calling for milk. It should just be changed to half and half or cream - because the milk seperates - which is not at all appetizing. Having the bacon in from the beginning. The result is almost like an uncooked texture by the end. It should be cooked, kept aside and almost added as a granish upon serving. Leaving the bacon fat in at the beginning stage will impart the flavor and not sacrifice the bacon's texture instead. Granted - I should have instinctively not done both of these things - and will amend if I make this again.

I can't say enough good things about this pie. When asked to bring pies for Thanksgiving my husband quickly suggested just buying store-bought but I am so glad I made time to try this recipe. Two notes: Do not skimp on the apples. After I peeled up the 8 I thought I had way too many and it would not work. But I piled them all in the shell and topped with lattice. The end result is a stunning 4 inch think pie in the center. You can't buy pies like this in the grocery store. Other note - as many other reviewers suggested, I think mixing 3/4 of the sauce with the apples and 1/4 brushed on top would have a more uniform coating. This seems almost vital - since much of my glaze remained on top and left the apples tasting a bit naked.