This wasn’t bad- very tender, but a little bit bland in my opinion. It just wasn’t anything special. However, one thing that may have affected it is that I did not have any ‘butter’ crackers on hand, so I used some kind of whole grain crackers I had, so maybe that affected the flavor. The whole grain crackers had a bit of sweetness flavor to them, and it smelled delicious in the oven, but just didn’t taste too ‘special’. If I try the recipe again, I’ll buy some butter crackers for it.

this was very tasty!

pretty darn good! very easy too. I gobbled this stuff up. I ate it with penne pasta, cooked chicken pieces (marinated in Kraft Sun-Dried Tomato dressing), and threw some sundried tomatoes in the pasta/sauce. YUM!

very yummy! I toasted the bread slices and did not have any problem with them getting soggy.

Perfect!!

I love bruschetta, but this was just okay.

these were perfect, and super easy and quick.

This is wonderful (and not so healthy). Tastes like a super moist chocolate chip muffin. Easy to make too. A keeper!!!!!

These weren't bad, but were a little firmer than I expected, and not as hot as I thought they'd be. I served them with icecream, and I wanted them steaming hot so they'd be good with the icecream. Next time I'll bake them longer than the recommended time in the recipe.

yummy. this was super easy and super good. served with whipped cream on top. my cousin's favorite dessert is key lime pie and he loved this. will definitely make again! too easy!

this was just 'ok'. A little too garlicy. Kind of a strange flavor. Not awful, but I probably won't make it again.

This was very good, but could have been better. I was low on garlic and didn't have time to go the store to get more. I shredded the cooked chicken & added black beans. Also sauteed the onions a little first. Next time I make it I think I'll do the same changes as above except I'll also add some jalepeno, a little more broth, and use a little more garlic. It's good served with tortilla chips, monterrey jack cheese, and avocado pieces. I hope to perfect it next time I make!

Yum! This cake is perfect. Did not change a thing. Super easy to make as well. The vanilla flavoring in the cake really stands out, it is so good!

Ok I am giving it 5 stars because it tastes fabulous and the texture is great. However, I had problems with it cracking! I wanted to make this and freeze it since we'll be out of town and then will have relatives in when we get back. So I made it Tues night, and it was all cracked when it came out of the oven. I was worried it wouldn't freeze well like that so i went ahead and dug into it and brought some to work. I figured I beat the eggs in too long. So, the next day, I tried it again, being more careful with the eggs. It cracked just a little around the edges in the oven (and I took it out 14 minutes early!!) but as it cooled, it cracked all over the cheesecake again!!! I am going to go ahead and freeze it though. It won't be a very pretty cheesecake but it sure does taste good. Anyone know what I am doing wrong, and why it keeps cracking on me? I've made other cheesecakes and they did not crack.

I did not care for this; I have another recipe for eggplant parmesean where you fry the eggplant in olive oil first, and it is delicious, although messy to fry... So I thought I'd try the baking method. When doing this recipe, I didn't change anything, however my eggplant was soggy in the dish (and yes I baked them) and I thought it was waaaay too saucy...the tomato sauce overpowered the eggplant. Maybe I did something wrong, but this dish was just a soggy mix of eggplant, a ton of tomato sauce and cheese.

This was ok. First of all, don't try it on a pizza baking stone, the egg drips everywhere out of the crust once it starts baking. That was a nightmare, but my fault for doing that; I'm not usually that airy! But I don't have a pizza PAN, as we cook our pizzas on the stone. Also, how do you make a circle pizza as described in the recipe with one container of crescent rolls?? I could only get a semi circle...So I rolled the dough up and flattened it out into a crust...But ended up transferring the whole thing to a pie dish since the eggs ran all over the pizza stone and stove...so we had breakfast pizza mush out of a pie dish. maybe next time i'll try it with a pizza PAN if I ever buy one.

The texture of these was great-- if you like SOFT chocolate chip cookies, these are for you. I too added about a teaspoon of baking powder and the cookies rose very nicely. As for flavor, it was good too, but I think I prefer the flavor of the cookies I usually make a little bit better...(the recipe from the Toll House chocolate chips bag.) But these weren't bad.

These were okay. Maybe it's because I'm from Texas and we have too much other good 'real' BBQ here. I wasn't crazy about the sauce on these. But the crockpot did make them very tender. Definitely better on the grill though.

My husband and I both loved the sauce, and it smells so good too. I don't think I pounded the meat enough maybe, because our pork was not as moist as it could have been. Good flavor though, just wasn't 100% perfect for me. I will probably make it again and see if it turns out 'perfect' next time. :-) Very pretty dish though.

Well maybe if I'm not a huge roast fan, I shouldn't make pot roast...but I'm trying to make more use of my crockpot. :-) It was good, but not as moist as another one that I have made once before (The other one I did was a pork roast with some kind of seasoning mix I bought at the grocery store). I'd try the recipe again, but I'll add veggies next time, and maybe if I buy a different kind of roast (pork roast?) it'll be more moist?