Tastes sort of like Kraft Catalina. Scaling down to 4 servings was good for a family salad. Served over lettuce with bacon bits. I used 1/2 t. for what would have been 1/8 of a small onion and mixed by hand so it was easy to make with easy clean-up. The amazing thing was that this dressing caused my 2-yr-old to eat salad.

Really good. My husband said, "Tastes just like bread out of a can." (If you're confused, that's a good thing.) To keep the kitchen cooler, I used the quick-bread setting on my bread machine. Worked great. Thanks.

I've made this several times. Food processor really a must. Great recipe, thanks!

Fearing cake-like brownies, I omitted the baking powder. Melt-in-your-mouth delicious.

Slightly mixed reviews on this recipe. Everyone said it was very good, but you never know when they're just being polite (except for my husband who never seems to believe in absolute truth). Got one "best pumpkin pie I've ever had". I thought it was a little too sweet with little other flavor. Ginger whipped cream was ok, but not as special as I thought it would be. I didn't make the crust in the recipe as I made up my usual crust and put it in the refrigerator to chill before I went to look up a recipe for the filling. Just looking at it, though, I think I would make a little more than the recipe calls for as it seems fairly skimpy.

This was just what I was looking for. It's so nice that it goes together so quickly and you don't have to think 3 hours ahead for buns. (These took about an hour, maybe a little less.) I used half a recipe and divided it into 8 pieces for hot dogs. I think it could have been divided into more pieces and left to rise a little longer, as the buns were fairly dense. But they were good that way.

Quick, easy, and inexpensive. Do use a larger bowl than you think you'll need. Thanks for the recipe!

Couldn't see using 4 eggs to make 1 cup of egg, so assumed typo and used 1 only. Added vanilla and salt and more sugar, but still very little flavor. Texture very cake-like. Reminded me of fat-free diet cookie like Snackwells.

A lovely cake! It took me 3 hours from start to finish, though I also did a few kitchen chores between steps. The cake part itself makes a very nice chocolate cake that I will probably use for other cakes. Mine was not dry, in fact it was very moist in the center. It had a somewhat crusty top that reminded me very much of brownies. In response to a previous review,I used 2 cans of tart pie cherries (Oregon brand) that were 14.5 ozs. each. The can said that the actual wt. of the cherries was 11.5 ozs. each, so it was close to 20 altogether, and to me it seemed the perfect amount. It seems very involved, and I suppose it is moreso than opening up a mix and a can of frosting, but it just takes more time and the effort is worth it. With the crumbs on the sides (and I also added a dusting of crumb to the top) it is a very forgiving cake for those who have trouble frosting neatly. I agree with the reviewer who suggested starting the cherries first. It took me almost the entire baking time to cook the cherries, and I cooled them in the refrigerator while the cake cooled. But they were still a little warm when I started to put it all together. Had my kitchen been warm today, that might have been a problem. Thank you for a great recipe. I will definitely be making it again.

This was very good and really easy. Hoorah for not having to cook the pasta! Anyway, even my husband, who turns up his nose at anything with an Italian food name that's not "authentic" and prefers his own lasagna above anything, thought this was "really good". The recipe just about filled my 5qt. pot, so be sure to use a large crockpot or scale the recipe.

So good. I used a large dutch oven to make the popcorn on the stovetop, and it made just the right amount (after my husband got done picking at it while I was making the caramel). I added 2 cups of peanuts and used 2 9x13 pans which I buttered first, though I'm not sure that made any difference. I did bake for the full hour but was late getting to stir it a few times and so only stirred twice. Had no problem with burning; the corn on the top was crunchy, on the bottom was a little chewier (especially in the nonstick coated pan which cooked much differently than the uncoated one) which made a nice mix. It keeps very well and might make nice gifts. [Someone's throwing pans away?? If plain hot water doesn't dissolve the sugar, use 1 t. of baking soda and fill with hot water. Try again after the water cools, and if it still doesn't come off (and it nearly always does) repeat and leave overnight. This works with lots of stuck on nastiness.]

These cookies were so good, I couldn't stop thinking about them in the middle of the night. I just wanted a plain drop cookie that was easy to make to put in lunches, so I didn't make the filling. They are wonderful plain. I'm not a big fan of peanut butter cookies, as they are so often dry. These had and almost creamy texture that was held together with the oatmeal which added a chewy quality. Will definitely make again, very likely today.

This was too sweet for us, and WAY too peppery for me. I didn't even use all the pepper called for. Every bite had a pepper afterbite. I loved the fact that it was all pantry ingredients and that I didn't have to cook it. A great place to start.

I have made these delicious pancakes several times. At first I did think they were too runny and tried less buttermilk but didn't like the results. Then I noticed that, upon standing, some of the liquid seems to be absorbed and the batter thickens. Since then I have just let the batter stand while I heat the griddle with perfect results. Thanks for the great recipe!