Delicious and easy. Used whole wheat pasta and added matchstick carrots and peapods for veggies. Great right away and as leftovers. Only used 1/3c of oil and it was perfect. Dried cilantro works if you don't have fresh.

Wow Wow WOW!!!!! This cake is so delicious....I can't believe it comes from a box! I followed other suggestions of subbing milk for water in the cake, and also sifting cake mix & pudding together. Great suggestions! I used Captain Morgan Tattoo (which is a spiced rum) and it was fabulous! I made this cake twice in one weekend (for girls night and for a neighborhood party) and what little was left over, I had for breakfast! :) The second cake I made, I ran out of rum for the glaze, so I just used rum flavoring and it was still tasty. I took the cake out of the pan and poured half the glaze in the bottom of the pan and then put the cake back in..poked holes in the cake with a wooden chopstick and poured the rest of the glaze on. Got lots of compliments on the cakes. Just make sure you bake the cake completely or it will be so moist that you'll have problems getting it out of the pan. I need to go buy more rum just so I can make this cake again!!

I'm not sure what happened with these, but I didn't care for this recipe! Even though I reduced the butter to 3/4c, they still tasted greasy. The chocolate/p.butter layer was not flavorful enough and the oats were chewy (in a bad way!). Even my daughter who devours all things chocolate, couldn't finish one of these...I will not be making this again!

Made this cheesecake for dinner with friends and it was a huge hit! I've never had much luck with making cheesecakes, but this turned out great! I too used 2 cups of oreo crumbs (kept the sugar and melted butter the same), but when cooking, the butter ran out the bottom of the pan....I might use less butter next time. I also used seedless raspberry preserves instead of the sauce and it was great...but I'll use more than 6 TBlsp of preserves next time as I think I'd like more raspberry flavor. Be careful when layering...after I poured in 1/2 the batter and drizzled on my raspberry, I just started pouring on the 2nd layer of cheesecake filling and all my raspberry sauce got pushed to the side. I wrapped the pan in foil and used a water bath to bake, but I'm still not sure how to tell when it's done. I baked mine for 1 & 1/2 hours and it was still really jiggly in the middle and when I stuck a knife in the middle..it came out very wet. Since I was afraid of over-baking, I turned the oven off at the point and leaving the oven door cracked a bit, let the cheesecake sit for a couple of hours. Then refrigerated overnight. Was a little worried the next day that we'd be eating it with a spoon, but it was perfect! Garnished it with fresh raspberries (highly recommend!) and dark chocolate pieces. Everyone loved it and I will definitely make it again.

Really tasty way to eat green beans. Everyone enjoyed them, except for my green bean hating 8 year old, but she was the exception! Followed the advice of removing the bacon grease (left just enough to barely cover the pan), cooked the onions and garlic and added chicken broth instead of water. When green beans were just about finished, I added back in the cooked bacon pieces to warm them back up. Will definitely make again!

Let me start by saying that I did not have high hopes for this recipe...my daughter wanted to try it and I'm not a chocolate pudding fan myself, but I agreed to make it. So glad I did! It's a wonderfully delicious and easy dessert. I used a box mix for the brownie and slightly undercooked it so it would be more fudgy..crumbled them up and layered the brownie crumbles, then drizzled caramel sauce over the brownies, then the chocolate layer (made with the pudding mix, water, swt.condensed milk, and whipping cream that was whipped with just a spoonful of powdered sugar), then half of only an 8oz container of Cool Whip, then sliced fresh strawberries, then repeated. Made it the night before and everyone raved! I like that the chocolate layer doesn't taste like pudding...it's more whipped in texture too. We will make this again..soon!!!

This has to be one of the easiest, most fool proof and most delicious fudge recipes out there. I've made it the past 2 years over the holidays as gifts and it always gets rave reviews. Some of the batches get different flavors (kahlua, chambord, creme de menthe), but they all come from this recipe and I haven't had a batch yet that hasn't turned out. Highly recommend this recipe for making fudge.

Still trying to figure out all the fuss over this recipe...it was good, but not "world's best". It was a lot of work to make the sauce and I honestly didn't think it was all that special. My friend makes a better homemade sauce..I need to get her to post the recipe. Other than the sauce (which could easily be substituted with a good jarred sauce), this lasagna was the standard middle of the road lasagna. Good, but not amazingly so.

This was good, but not quite what I expected. "Vaguely resembles Bavarian cream".....not exactly. Tastes pretty much like when you mix your pudding up with Cool Whip and eat it. Definitely better for you than some of the other frosting options..I put it on a coconut cake and the combination was good, but I'm not sure it will be a regular in my recipe box.

WOW!!!! This is just delicious! I first made it for a bbq at a friend's house and 3 people asked for the recipe and one told me I should make it and sell it around the neighborhood at breakfast time! It really is that good. Even my kids, who can be picky fruit salad eaters, loved this recipe! I made it with 1c skim milk and 1/2c fat free sour cream..everything else the same. I've since made it 2 more times and one of the best things I've learned is to make the dressing the night before and let it sit in the fridge overnight. It gives it a chance to thicken a bit. Then gently fold over the well-drained fruit when you're ready to serve. Any fruit you use will be fine..I used pineapples, mandarin oranges, halved and pitted cherries, blueberries and sliced strawberries. Now it's one of my favorite summertime breakfasts!

Made this in the bread machine following the ingredients list and it turned out tasty, but not amazingly good like I expected from all the reviews. I might try it again, but it won't be a staple in my recipe box.

This was just so-so for us...easy enough to prepare, but seriously lacking in Mexican flavor. I think next time, I would add a package of taco seasoning to the meat to give it a little more taste. Otherwise, it's just cheesy meat in a tortilla. Mild enough for the kids though. Did not fry the tortillas ahead, just used them as is.

As a coconut cake fan, I was skeptical about using a cake mix for this recipe, but I'm glad I tried it...it was fabulous! Nobody could believe it was a cake mix recipe and it disappeared quickly! The only thing I did differently was to use the recipe for Cool Whipped Frosting for the top instead of the recommended recipe. For the coconut cream, I used the can found in the wine/liquor section and I did use all the recommended liquid, which kept the cake moist without being soggy. After I poured the liquid over the cake, I let it cool completely before refrigerating. After it sat in the fridge for 2 days, we devoured it! Yummy!

Love, love, love this recipe!! It was so easy, yet tasted like I slaved over it! I used the bottled Key Lime juice instead of regular lime and my sister and I (who are both avid Key Lime pie fans) thought the tartness was perfect, but my husband thought it a little too tart and added whipped cream to the top of his to cut the tartness. We all agreed the only way to improve this would be to melt white chocolate and pour a thin layer over the crust before adding the filling. I also used the graham cracker crust. I will be making this frequently this summer!

SOOOOO GOOD!!! Made these for Christmas goodies for the neighbors and got rave reviews! Since I could only find sweetened coconut, I cut down on the white sugar a little bit. I also used 1/2 coconut extract and 1/2 vanilla extract for flavoring. These were so moist and delicious! One word of warning, make sure they cool completely before you package them up...I ended up with a clump of cookies on the bottom of my container because they stuck together....they still got eaten though!

Oh my goodness----I can't believe how delicious this was (and so easy!). I made it for a neighborhood party (doubling everything) and it was gone and I had people coming up saying how good it was and asking me to make it again for the next get-together. I used fresh chicken (that I poached and shredded) instead of the canned and mixed it with Frank's hot sauce until it had enough kick to my liking. I did NOT use the cheddar and really don't think I needed it. I made it up the day before, refrigerated it overnight, and then put it all in a crock-pot and reheated it for the party (keeping it on the warm setting during the party) and I didn't have any problems with separation. I will be making this frequently! One note: I had someone say that they've tried a dip like this before, but that it was smooth (everything went into the food processor) and they preferred it this way because "you could tell what you were eating and the pieces of chicken were fabulous!"

I was looking for an easy recipe to use up some leftover ham and came across this one...glad I did! The whole family (3 kids) enjoyed it and wanted seconds...and THAT doesn't happen often! I followed the recipe with the exception of using whole wheat pasta, dijon instead of reg. mustard, and a colby/jack blend of cheese. Next time, I'll be doubling the recipe. We'll be making this often.

DELISH!! These cookies were easy to make and looked great without even having to roll them into balls before baking. I followed the recipe just as written and will make them again (and again!) without any changes! Yummy and on day 2 they still have a great texture and taste. Thanks for the great recipe!

Just made these this afternoon and the kids had already eaten half the pan before the bars finished cooling! These are really tasty. I doubled the recipe (but I cut down BOTH sugars to approx. 3/4c each) and increased the apples to 2 large chopped apples (just over 2c). Left out the nuts. The bars were still sweet enough and don't require any frosting (although the caramel drizzle one reviewer suggested would be delish). Did not double the cinn/sugar topping. Baked in 9x13 pan for 33 minutes. My daughter said to save this recipe and we'll definitely make again soon!

WOW! That was my husband's reaction to this dish---he said he could eat it 4 nights a week! All 3 kids loved it too--this one is a definite keeper. I used frozen chicken breasts that I cooked for about 25 minutes, then added the broth, olive oil and fresh garlic. Seasoned the chicken and used fresh Parmesan to finish cooking the chicken, then broiled a couple of minutes on low to brown the cheese....YUMMY!! I was hesitant to add the balsamic, but I tried it and it was fabulous...even the kids wanted it on theirs and it got thumbs up all around. We'll be making this frequently..thanks for sharing!