My hubby and I didn't care for this cheesecake. We won't make it again. We didn't like the canned milk flavor. We prefer the recipe for Basic Cheesecake, on this site, that uses heavy cream and sour cream (I used light Daisy sour cream.) Sorry, Luverene.

First, I didn't follow this recipe exactly because I omitted olives because I don't like them much. I like ricotta and didn't have ricotta on-hand one day; and I was happy to find this recipe since I had sour cream on-hand. I was hesitant about the flavor and was pleasantly surprised at the result! My hubby really liked the lasagna too and was surprised that I used sour cream. One suggestion that I borrowed from a friend is to add thinly sliced carrots to the sour cream (or ricotta) mixture. Carrot adds a crunch, orange color interest and perhaps nutritional value to any lasagna. I also want to try small cuts of broccoli florets in the sour cream (or ricotta) mixture. This would sort of incorporate the feel of a veggie lasagna into a traditional meat recipe.

I really enjoy pineapple upside-down cake. Thanks to my hubby, we always use a fresh pineapple. He cuts the pineapple head off and cores with a gadget that twists down through the pineapple. I wouldn't have the strength to cut the pineapple on my own. Fresh pineapple is much better than canned! I like this recipe because I can make just enough for hubby and me using one round cake pan. Many other recipes require two round cake pans or a big rectangle pan. The reason I gave four stars is the batter is a bit dry for my taste. I'd prefer adding more oil or butter or maybe even pineapple juice to moisten the batter. Having said that, I've made this recipe multiple times. Thanks, Edna!

My husband lead the cooking effort on this recipe and we both really enjoyed the result! I don't often eat corned beef; hubby likes to make this recipe for St. Patrick's Day. I now look forward to this annual tradition and may even make it more frequently throughout the year. We liked the addition of veggies and appreciated the direction on cooking times and temps. Thanks, Laria!

Delicious pastry and blueberries! I only wish I had vanilla ice cream on-hand. So I'll have to make it again! I love blueberries and had fun making this recipe. I love to make pastry from scratch. I actually had only a small portion of blueberries on hand, so I reduced the recipe accordingly and it was delightful! You definitely must-try this one! Thanks, Jen, for sharing a recipe that I'll use again.

The flavor is delicious. Apricot was not a favorite of ours until we tried this recipe. One caution about other reviewers' suggestions to cook in a crock pot. The first time, we did the crock pot method at low for about six hours and the chicken was way over-cooked and dry. So if using crock pot, cut down time to about 2 1/2 hours to 3 and check to ensure chicken stays moist. The second time, we did in traditional oven and I still managed to overcook the chicken. I think the reason is I don't use 6 breasts; I only use about 3 to feed just my hubby and me. So if using less chicken, cut back cooking time. Those errors are my fault, so no impact on this recipe. The flavor of the sauce on chicken and over rice is excellent! We'll definitely make it again and again! I also would serve this dish for company. Thanks, Shirley!

Delicious, moist chicken - my husband loved both the chicken and rice combination. I highly recommend trying this. I'm not a big chicken thigh person and I even really liked this! Will make again.

I wanted to like this new recipe; sorry, Kathy, even my hubby who likes bland food didn't care for these cookies. I would have rated 1 star except I didn't follow the recipe exactly b/c I had no buttermilk, so I used regular milk. The suggestion to add vinegar to milk to create buttermilk flavor sounded gross to me. I felt the batter and cookie taste were bland and lacked sweetness expected of a sugar or traditional chocolate chip cookie. I also was bored by the cookie texture. I guess some folks like these; I cannot figure out why. I'm even embarrassed to take these to work and claim that I baked them. I also had trouble removing cookies from my good baking sheets with a thin spatula even after I waited at least 20 minutes for cookies to cool. I wouldn't have minded that hassle if the cookie satisfied me. I won't make these again.

I've made butter-cream icing and wanted to try cream cheese icing. I took other reviewer advice and cut cream cheese and butter in half because I only needed to ice a 9 x 11" sheet cake. I still used 2 C powdered sugar; however, I will try less powdered sugar the next time. Hubby and I like the icing; but I think I'd be happy too with less sugar as called for by the original recipe. Must try!

Delectable! Moist! Tender! Must try. I didn't have quick cooking oats; so I broke up an uncooked thin bagel and added quick cooking cream of wheat. Didn't have shredded Cheddar; only had sliced, so broke up sliced into small pieces. Turned out incredible! Hubby loved it too! Absolutely will make again.

Delicious and relatively easy. Yielded more than we needed for meal and leftovers, so we froze the remainder for another time. Yum! Perfect with meatloaf.

Delicious! Heavenly! Must try! I used a tablespoon of Madagascar vanilla extract because we're crazy about vanilla.

THE BOMB! I didn't even have all ingredients on hand (short on butter; used Crisco for 1/2 cup) and no chocolate chips. My hubby and I were in LOVE with these brownies and our church class LOVED them too! They said chocolate gooey deliciousness! Thanks, Brooke!

Delicious! Also has my hubby's approval!

I used 1/2 whole wheat flour and these still tasted good. The PB flavor wasn't overwhelming. Very enjoyable taste and texture. Thanks for sharing!

This cake is SUPER MOIST and addictive. It is dense in a good way meaning it's very filling. It is perfect to cut into slices, wrap and share with others!

I omitted the cocoa because I wanted more of a PB flavor. I only had PB cups in stock, so that's all I used. I used 1/2 whole wheat flour to make them a bit healthier and the flavor was addictive! Note: these are very sweet, so plan to give some away (that's what I had to do to stop eating them!)

YUM! I use 1/2 whole wheat flour and 1/2 white flour and they turn out wonderful! I top with a simple icing made with butter, powdered sugar, vanilla extract, and if desired, food coloring for a holiday. On my first try, my hubby asked for these again!