My husband really liked this a lot but my daughter and I found the mac and cheese part to be pretty dry and not very cheesy tasting. Surprising since there is so much cheese in the recipe. Perhaps the 1/2 and 1/2 is overwhelming the cheese flavor a bit. I think this recipe has great potential, however, and may make it again just using my own mac and cheese recipe and top it with the sloppy joe topping from this recipe.

Delicious and so easy to make, especially if you have an apple peeler. I used 5 granny smith apples and had a pretty full pie. I mixed 1 Tbsp. of flour in with the sugar/cinnamon mixture. The pie was perfect, not too runny and not to dry. I took another reviewer's recommendation and added 1 Tbsp. melted butter with 2 Tbsp. real maple syrup and sprinkled over the top about 1/2 way through baking time. I couldn't really taste the syrup so don't know if I'll do it again, but it certainly didn't hurt the flavor either.

This was really good and really easy to make. I did not make the milk gravy because I had some other brown gravy I wanted to use up, but will definitely try it the next time.

Sorry, my husband and I just didn't care for these burgers. Tasted too much like bland meatloaf. The sauce needs to be doubled so I just added bbq sauce from the jar. Next time, I would just stick with plain hamburger with a little onion and seasoning added in and use bbq sauce from the jar. Sorry! (If you really want to try this recipe, I would suggest cutting back some on the evap. milk, they just seemed way too moist - but double up the bbq sauce.)

My husband enjoyed this recipe a lot more than I did. Simple to make and tastes good, but slightly bland for me. I think next time I will take others' suggestions of coating with bread crumbs.

This was very good but I wonder if this recipe was for 2 crusts? Outside of the chicken, the rest of the ingredients seemed like way too much, particularly the bbq sauce and the cilantro. I used about 2/3 or so of a cup of bbq sauce and it was swimming in it and way too overwhelming. Same with the cilantro. I used probably 1/4 cup and it was still quite strong. I probably only used 1/3 - 1/2 of the pepperoncinis and onions and only needed about a cup or so of the cheese. All in all, a very good pizza, I would just cut way back on all ingredients except the chicken.

So rich and delicious and very easy to make. I didn't use quite a full can of frosting, was afraid it would make it a little too rich. The pizza cutter is a great idea, nice straight lines and easier to make the sized pieces I wanted. One of those ideas I should have thought of myself - duh! I have a very similar recipe to this, minus the frosting, that is made from scratch and done in stages - so much more complicated and really, the taste is the same. You could easily make this without the frosting and still have an excellent brownie. Thanks, Nancy!

I was looking for a recipe to use up the raspberries and blackberries I had on hand and this fit the bill perfectly. Very easy to make. I only had low-fat sour cream, doubt it made much difference in the overall taste. Next time, I may try low-fat vanilla yogurt in its place. Even my picky teenager was highly complimentary of this pie. Be patient with the crust - it is very sticky and hard to work with but will fit the pie pan with a little patience. Thanks for a great summer recipe, Lea!

We enjoyed this very much, had a nice sweet-tart flavor. Strangely, I noticed the flavor of the raspberries and couldn't really taste the other fruits. Next time, I would add a little more of all 3 fruits, it wasn't a very full pie. I didn't bother to lattice the top, just put a solid crust, sealed it, and cut three little slits on top to let out steam.

Simply delicious! Wish I could give it more than 5 stars. I only needed one egg. The bread crumb mixture makes a lot and could probably be cut in half. I'm putting the leftover in a plastic bag to be used another time. I only had pepper jack cheese and it was so tasty. We all loved it. Thanks, Alicia!

I have been making this same recipe for years and love it. I don't measure, just add a little of this and that. Thanks for submitting it, Donald.

I cut this recipe in 1/2 and added just a dash of garlic powder. It tasted good but really was just a messy hamburger.

Yikes, this is one rich brownie recipe! I had to scale everything back a little because I only had an 18 oz. box of brownie mix. It was no fat, by the way, which didn't effect the flavor. The chocolate pieces didn't melt at all so there are hunks of chocolate on top of an already rich brownie. I took others' advice and waited a little longer to add the marshmallow mix and didn't have any burning whatsoever. If I made this again, I think I would add more water to the brownie portion to make it more cake-like and perhaps cut down a little on the richness.

Everyone really raved about this recipe so it must be something I did. I made the recipe exactly, except I had to add just a little more flour in to get the right consistency, because it was too gooey still. I made 2 crusts, about 11" across, baked them first for about 10 mins., and then added toppings and baked again. The crust stayed flat and chewy, almost hard. It was not crispy on the outside and light and fluffy on the inside. Perhaps if I had made one big pizza or used 1 cookie sheet instead. Also, I was looking for a wheat flavor and didn't notice the taste at all. Everyone else liked it so don't let my review dissuade you from trying. Sorry.

This was a little cakey for my liking and I thought the chocolate taste was a little flat. Perhaps using semi-sweet baking chocolate would help.

The pork was very good (very tender and flavorful) but the rice turned out really gummy and the lime flavor threw me off a little. My husband didn't mind it so much. I could not find chipotle sauce at my grocery store so I just used some Ranchero sauce I happened to have on hand. I plan to take the leftover meat, make up some fresh rice seasoned with pepper and cilantro, and a can of drained and rinsed black beans and make up wraps using large flour tortillas. Next time I make this, I will just skip on the rice portion of the recipe.

This was very good but I had to improvise a little with the pesto sauce when I discovered I didn't quite have enough fresh basil leaves. Think the recipe was close but not sure. Also, I discovered that the edges of the bread (I cut the slices about 1" thick) were starting to burn and the cheese browned and bubbling after just 4 mins. of broiling. I would watch them carefully and remove them probably between 3 - 4 mins. Overall very good and I will make again.

These were good but a bit overwhelming. I used an ice cream scoop to make a smaller cookie and they were still huge. They were overly sweet and salty because of the peanut butter. If you like a cookie with a lot of flavor, then these are for you!

Very good and very easy to make. My son loves p.b. cookies and gave these a big thumb's up. I compared and these seem to be the exact recipe, only doubled, that came out of my old Better Homes and Garden Cookbook. I left out the salt as there is plenty in the p.b. already.

My husband has been making these sandwiches for years. Only difference is he uses English muffins, toasted, and usually puts on a sausage patty. To make sure the sausage doesn't shrink up too much, he presses them between the bottoms of two dessert plates. They flatten out nicely, then when they shrink up during cooking, they are just the right size. Skip on the salt, there is plenty in the cheese and sausage (if you use it) already. Also, we don't use the mayo or ketchup, the flavor is good enough on it's own. Perhaps we'll try it that way some time. Quick and easy.