I made this recipe for the first time and it came out perfect! I took this recipe to a family get together, and it was a BIG hit. I used mild cheddar instead of velveeta as others recommended, and found it deliciously cheesy. Everyone loved it, from the adults to the children! I also doubled the recipe, and baked at 365 deg. for 30 mins. The bread crumbs seemed an unnecessary step to me, so I think I will omit them next time. I'm planning to make this again soon for the 4th!

This was a great recipe. It was easy and fast. I made it for the fourth of July, and everyone loved it. I used Hershey's HUGS intstead of regular choco kisses, and it looked more elegant when decorating the top. I did not find it too rich at all, but silky and delicious. I will definitely make this again soon!

Absolutely delicious! Watch out for the garlic--it's very easy to add too much.

Absolutely delicious! This cake is silky smooth as can be, fairly dense and moist yet not 'heavy' or too rich. I think that's due in part to the cake flour and in part to the sifting. As the men who tried it said, it's not 'gaggingly sweet' like they feel most chocolate cakes are. I also used the chocolate torte frosting as recommended, and sprinkled chopped pecans on top of the frosting in the middle layer. I will DEFINITELY be making this cake again.

Delicious frosting. I used it for the Swiss Chocolate Cake, as recommended. Not overly sweet. I added ~1/3 c. powdered sugar towards the end, b/c I thought it tasted a bit too bitter. I also let the butter come to room temp. before creaming it in a separate bowl, and then adding it to the frosting. I recommend frosting the cake while the frosting is at room temp. After I chilled the frosted cake, the frosting was so stiff I don't know how I would've spread it. It also didn't make *quite* enough to spread between three layers and the top, so next time I may just make it a double layer cake. Also goes great with pecans. This is the first time I've made a frosting that was mainly eggs instead of the powdered sugar + moisture kind. Very delicious, I will definitely make it again.

Delicious recipe! Original batter was on the thick side, but I prefer that since it's easier to thin than thicken. Didn't have plain yogurt, so I used vanilla low fat yogurt. I also substituted 1/2 cup of whole wheat flour for 1/2 cup of all purpose, used skim milk and 2 packets of Splenda for the sugar. Pancakes came out fluffy and light. Next time I think I'll increase the cinnamon to 1/4 tsp and beat the blue berries more so some of them break in the batter for more flavor.

Great recipe! I used a container of extra firm tofu instead of chicken, and doubled the amount of curry (otherwise I found it too subtle). I also reduced the amount of mayo to about 1/4 c. light mayo and found that was plenty creamy. It helps to mix the pepper and curry powder into the mayo first, then mix it all into the salad. I usually don't like apples, but I did love them in this salad! Definitely a keeper, and very QUICK to prepare!

Yum yum yum! Pretty tedious to prepare, but well worth the effort. My clams didn't open at 350, so I turned the oven to 450, and they all opened after about 6 minutes. I was worried about overcooking them, so I only put them back in the second time for 5 minutes. They came out perfect, not at all chewy.

Very delicious! I just wish there was some way to get more of the flavor into the meet, rather than just on the outside.

Rich and moist! Puffed up nicely. I've always had a problem with flat cookies, but I followed other reviewers' suggestions and used 1/2 cup margarine and 1/2 cup butter flavored shortening, chilled the spoonfuls of dough on the pan for a few minutes before baking each batch, used foil and changed it each time. Definitely bake only 8 minutes. Mine were moist, but I feel even 1 more minute and they would've started drying out. I made the original recipe, minus the nuts and divided it: added 1/2 cup butterscotch chips to a quarter of the dough (tasty, but a bit too rich--next time I'll reduce the amount of chocolate chips when I mix the two); added 1/2 cup chopped walnuts to a half of the batter (still felt I could have added another 1/2 cup).

5 stars for taste, minus 1 star for preparation difficulty: stretching out the dough to fill regular muffin pans was a big hassle and resulted in slightly odd looking shapes. Mini muffin pans are probably easier but the filling would be so minimal I think the classic pilsbury dough flavor would overwhelm the cheesy goodness. Next time I'll try pie crust or puff pastry dough just for ease of assembly. Otherwise, the flavor is awesome and it's easy to make variations. Big hit at my lil sis' potluck wedding reception. Definitely recommended.

EXCELLENT! Always the first dish to go at parties. I've made this at least 4 times. I use 1/3 less fat neufchatel and it came out plenty creamy. I tried drying out my mushroom caps over night but saw no reduction in the amount of liquid after baking. Smaller mushrooms are definitely the way to go for the right mushroom to cream cheese flavor balance.

These are just OK in my opinion. Much heartier than the crescent bacon cheese tartlets, but not as tasty for the effort.

My brother's favorite. I've made it 5 plus times, and it always comes out perfect: light and springy, the way angel foodcake is supposed to.

Excellent! I was looking for a super quick dough and thought I needed to adjust my expectations accordingly. But YUM! I added garlic, rosemary and basil to the dough, but otherwise, changed nothing. Perfect as is, and sooo easy!

These were great! They rose well and have a lovely deep brown color. I had to add ~1/2 c. milk as others suggested to thin the batter. I substituted splenda for all of the sugar and added 1 extra tsp of baking soda based on the Splenda box recommendation. I made peach & blueberry as well as a peach & strawberry batch and both came out great.

As a student with a low budget and less time, I need things that are healthy, cheap and fast--and this fit the bill perfectly. I used 1/3 can condensed tomato soup instead of tomatoes & tomato paste, and it came out perfect. I aslo sauteed some squash with the onions which complemented the vegetables and was healthier than adding potatoes.

I have made this 2x, both times with gluten-free all purpose flour substitute. The first time I used the damp towel method to roll and it came out well - no cracking. The second time I tried parchment and it was a disaster - one major crack all the way down, the powdered sugar clumped in an ugly way around parts of the cake and it still stuck to the paper. I do think the filling is a bit plain and needs vanilla and spices to taste as others have suggested.

Left out the almonds and deep fried it like another review suggested. I loved the consistency. Next time I'll try it with the almonds.

My sister in law is now required to make this for family gatherings. We LOVE it! Goes with any cracker.