This recipe is great!

Made exactly as the recipe said. It was fantastic!

Made bars exactly as recipe said. Took them to a Mite Hockey (kids ages 7-9)tournament. The kids gobbled them down and parents were happy to have kids have a healthy snack. The kids played harder then they ever have and took 2nd at the State tournament! Maybe these bars were the reason? I did have trouble fitting the whole recipe in the jelly roll pan. I'll try a larger cookie sheet next time or maybe something with higher sides so it doesn't overflow.

The best pasta recipe I've ever made! I used Barilla Plus rotini pasta which is high in protein. I also substituted sundried tomatoes for cherry tomatoes.

Yum! I used to be a flight attendant based out of CVG and ate many bowls of Cincinnati Chili while waiting for flights. I decided to try to find a recipe and duplicate the taste. I think this one is pretty close. I did grind the meat in my food processor a bit after lightly browning and draining fat. I was afraid of so much cinnamon but it was great! At first I didn't add the chocolate as one reviewer suggested but after tasting the finished product added it at the end. I always thought I tasted a very slight chocolate (mole) flavor in the original at the airport. The best thing was how the house smelled after we returned from work. My kids loved it served over spaghetti topped with cheese, beans and onions!

Like rhubarb meringue pie only easier and feeds more people. Delicious! I used half white/half wholewheat flour in the crust part of recipe.

I made it exactly as recipe. Delicious!

I made it for Christmas dinner last year. It was a hit.

Yummy! I've made this twice now. The second time I used 1 1/4 cup of sugar instead of only 1 cup and I think it was better. My secret to a fabulous crust is to use cake flour for 1/2 of the flour required. Cake flour has less Gluten so the crust is very tender. I also use half butter/Half Crisco for the fat measurement. My crusts are always wonderful!

Beautiful presentation and delicious! I mixed the leftovers in oatmeal for breakfast the next day. It did take me longer than the recipe stated to get the pumpkin soft enough to mix in.

I think better than traditional pumpkin pie. The oatmeal crust is delicious and easier than rolling a crust. The praline pecan top adds a wonderful crunch.