I'm giving this recipe 5 stars even though I've tweaked it to my personal preference after making it several times. For fruit I use kiwis, Altulfo mangoes, strawberries and blackberries. This variety gives a great colour presentation. I don't like it with the apples because of their crunchy texture...the soft fruit goes better with the crunchy chips. I leave out the sugar and use seedless red raspberry jam for the preserves. I chop up the fruit in advance, then drain any juice before adding the jam. Spray both sides of the tortilla then use a pizza cutter to cut them into pieces. Then I shake one cut-up tortilla at a time in a ziploc bag filled with the cinnamon sugar (2 cups sugar with 3-4 tbsp cinnamon). To get a nice scoop shape, I put 1-2 tortilla pieces in muffin cups, but if you're short on time, placing them on a tray means you can bake more all at once! Bake for about 9 minutes then loosen with a spatula or remove immediately from the tray otherwise they stick. I always make the chips a day in advance as I find they are crunchier and taste better. My guests have all raved about this recipe!

Everyone loved this fondue, especially on golden pound cake. Based on other reviews, I boiled it for 7-8 minutes instead of 5 minutes until it thickened up just a little bit. It will still seem thin in the pot, but once you transfer it to a fondue pot, the mixture cools and thickens even more.

I made this for our Gourmet Club dinner and everyone raved about it! I cooked the vegetables in advance and quickly sauteed them to reheat before preparing the sauce just before serving. This is definitely a keeper!

My guests and even my picky husband loved this bread! It had a light texture and looked impressive. It tasted like an egg loaf and no one could really tell there was squash in it. My only problem was I found the dough was very sticky when I was kneading it so I had to keep adding flour to make it manageable.

This was a nice side dish. It wasn't quite what I expected though...I've never made a souffle before, but I thought it was supposed to 'pouf' up. This came out like mashed sweet potatoes with pumpkin pie flavour. Everyone said it was very tasty. Next time I may try to add candied pecans as someone suggested. This took a lot longer to cook in my oven than the recipe suggested...90 minutes total!

My husband and kids loves these potatoes! I made a few changes for our taste...I doubled the parmesan, used just a sprinkle of salt, and omitted the paprika. I've learned to rotate the foil package on the grill every 7-8 minutes to lessen overcooking from hot spots. I . gave the recipe 4 stars because I didn't follow it exactly.

My friends loved this banana bread! I halfed the recipe and baked it in a 9x5" loaf pan for about 1 hour and 25 minutes. I used the topping from Banana Crumb Muffins - 1/3 cup packed brown sugar, 2 tbsp flour, 1/8 teaspoon ground cinnamon, 1 tbsp butter, cut together until it resembles coarse cornmeal. The combination of this topping with the cinnamon sugar coating was delicious!

This was very moist and tasty, my husband said it was the best pot roast I've made so far (I've had a lot of bad ones...) The key is cutting the roast in half so it's submerged in liquid as it cooks. Next time though I'll add another 1/2 cup or so of water or beef broth; not all of it was covered in liquid and that part was a little dry. I used two golden delicious apples (I prefer sweet apples)and pressed out the juices through a sieve before thickening the gravy. The apples add a great flavour to the gravy. The browning sauce wasn't necessary.

I've never made pumpkin pie before so I don't have anything to compare this to, but this was pretty good. My kids loved it. I used 2 tsp pumpkin pie spice instead of the cinnamon as someone suggested, and the flavour was great. I chose this recipe because it called for milk instead of evaporated or condensed milk like other recipes did, and I happened to have all of the ingredients. My only problem was that I had way too much filling for one pie shell, so I divided the filling between two pie shells. This made for two thin pies - next time I'll use one deep-dish pie shell.

Everyone at my dinner party loved this salad. I used feta cheese with tomatoes and a sweet balsalmic vinagraitte. Delicious! I didn't have edible flowers, but I wouldn't leave anything else out, all the ingredients compliment each other nicely.

I am Filipino and have tasted many different Lumpia recipes...this was a great one! I found you have to be very careful with the temperature of the oil, definitely keep it at medium. If the oil is too hot, the outside cooks too quickly and the inner wrapper doesn't get crispy. I used Spring Roll wrappers from the Chinese grocery store.

I made this for a dinner party and everyone thought it was good. I couldn't find canned blueberries so used blueberry pie filling instead, and the flavour was great.

This was very tasty, even my husband who doesn't like Tequila wanted seconds. We all found it packed quite a punch, perhaps because it wasn't cold enough. I ended up throwing ice cubes in the blender and turned it into a frozen margarita and it was great.

I seem to have trouble making a good spaghetti sauce, but this was the best one so far. I left out the pepperoni and mushrooms for my picky eaters...the thickness was perfect and I think the sauce would have been too thick with them. It had the perfect amount of pepper, but next time I will double the thyme, basil and oregano for a stronger flavour. I will also chop the carrots smaller or shred them. Definitely worth trying a second time.

My kids liked this recipe, and my husband thought it was okay. A good recipe for a basic quick weekday meal, but not sure I would make it for guests. I doubled the sauce ingredients and thickened it with cornstarch after the chicken was cooked. I used boneless skinless thighs and cooked for 1 hour....very tender!

These cookies are so addictive, I put them in the freezer to keep from eating the whole batch all at once. That didn't help, as I discovered these cookies are chewy straight out of the freezer! I used 1 litre jars and had to increase the recipe to 24 servings to fill the jar. That meant changing the recipe card to 2 eggs, 2/3 cup butter and 1.5 tsp vanilla. I followed someone else's advice and reorganized the layers: flour, nuts (semi-sweet or milk chocolate chips if making nut-free batches), cranberries, oats, flour with baking soda and salt, brown sugar, white sugar. This made a much prettier presentation. If I packed it down too much, I just added a few more cranberries at the top to fill the gap. I also experimented and slightly flattened some before baking, and spooned some without flattening...it didn't seem to make a difference, they spread the same.