I probably won't make this cake again. I've made LOTS of cakes, but I had never tried a cake with heavy cream instead of butter. The texture was perfect, but it really didn't have much flavor. If I do make this again, I'll put chocolate icing instead of buttercream on it and add more flavorings.

I decided to make this recipe exactly as stated--to be fair. I was less than impressed. It was too sugary--as others had stated. It made a beautiful cake, and it was easily spreadable. However, taste is where it lacked. My boys (who love sweets) were even less than impressed. If I decided to make this again (not likely), I would use less sugar--way less.

I was upset with this recipe at first because I thought the rolls weren't going to rise. After giving them an hour to rise, I gave up and stuck them in the oven. There they finally rose some, and the end result was a little roll with a lot of flavor. I feel like they should have risen more, but they were still very good. We ate them with honey-butter. I followed the recipe this time, but next time, I'll proof the yeast first--as others suggested.

I read the reviews before I made these. I usually make a recipe exactly by the directions the first time, but it seemed unanimous that as-is the recipe was a little dry. So, I added two mashed bananas and a smidge more milk. I also added 1/2 tsp. vanilla as others suggested. These turned out great! My boys loved them, and they're PICKY! Thanks, Janice, for the great recipe. It's a keeper.

I only added a tablespoon of honey to add an extra touch of sweetness to this recipe. I let the bread machine do it all, and it was delicious. Perfect for spreading with honey butter. The texture probably would've been even better if I'd taken it out of the bread machine and baked it in the oven--but I wanted to see how it turned out in the bread machine first. It was still excellent in the bread machine. Thanks for sharing.

This is perfect! My husband, who loves light & airy strawberry shortcake, raved about this. I used 1 cup of sugar, as others suggested. I also dusted the parchment with cornstarch and left the meringue in the oven overnight. Just before serving, I topped it with sliced strawberries, and I intermittently added slices of 1 kiwi for presentation. I then drizzled homemade strawberry glaze over it. It was awesome!

This is great, quick, and simple...perfect for a weekday supper. Be sure to use hard rolls if you plan to dip them in the soup. I fry some onions in olive oil first. Remove the onions from the pan leaving behind as much oil (flavor) as possible to brown hamburgers in. Remove the hamburgers and pour off most of the oil leaving as much of the "bits" as possible. Add minced garlic to the pan and cook just until fragrant. Pour in the soup and heat. Add the hamburger back in and cook until done. I like to top the burgers with provolone while they're in the pan so it melts nicely. I also toast the buns well, especially if I'm dipping them in the soup. You can add any spices you like into the beef or the soup to make this recipe your own! It is great...even my extremely picky kids eat them!

This is a keeper. I've already made it a few times. The first time, I left the jalepeno seeds in...too hot. As long as you remove the seeds, the beans are perfectly spicy with all the other spices. Use the cumin! It really adds a lot. I used all the water called for and a ham bone (instead of bacon). This is really a soup recipe, but if you're trying for thick beans, just cut back on the liquid. Don't add salt, because the ham and stock have plenty. It is great if you like soup or beans.

I used this for a blueberry muffin topping. Have you ever tried the muffin mix with the crumb topping? Since they went to whole wheat muffins, I don't like them. I've been looking for a recipe I can use with another brand (not whole wheat). I have found it!

I've made these many times. They are very very good. I don't use marshmallows, though. I've always used salted peanuts. I don't like butterscotch, but, in this recipe, it is excellent. To upscale them a bit, I drizzle melted chocolate over the top after they've hardened in the refrigerator. The only thing you can do wrong is not try them.

Great starter recipe, but some changes definitely need to be made. As everyone said, entirely too much sugar. Actually, I cheated. I started with Prego. It's a great starter sauce. I cooked 3 cloves minced garlic, 1 c. finely chopped onions, and dried Italian seasoning in olive oil. Start with onions until transparent and then add others and cook only until flagrant. I added half the onion mixture to sauce and the other half to the meatball mixture. Instead of drued bread crumbs, I used three crustless slices of white bread soaked in 1/4 c. milk. I whisked only one egg into the bread mixture VERY well. I added extra parmesan and minced garlic into the meat mixture before balling. I made 2" meatballs and baked them in a high temp. oven. I drained them and let them rest before adding them into the sauce to cook on low for another 30 min. Instead of spaghetti, I served mine with garlic butter toasted Italian bread. My boys eat them separately and call them eyeballs in blood. My husband and I make meatball subs with provolone cheese. Any way you do it...they're good.

We have been cooking this for years! This is one dish all my picky boys eat. We always use a bag of seasoning and a healthy dash of loose Old Bay seasoning as well. You can't put too much seasoning. We also add lemon juice and onions. Crab legs or "crawl dads" can also be added. There is a big problem with this recipe, though, and I was surprised no one else mentioned it. Add the shrimp (large, uncooked, deveined, with shell) at the end as the recipe suggests, but you have to remove the pot from the heat before adding the shrimp. Cover the pot after adding the shrimp and let the residual heat cook the shrimp. It only takes a couple of minutes...even off the heat. Boiling the shrimp for 5 min. would leave you with RUBBERY, TOUGH shrimp. Using precooked shrimp is also a bad idea...unless you like tough shrimp! Trust me...we've been there done that! When cooking this, always remember...1. Never too much Old Bay, and 2. Don't overcook the shrimp! The best sausage to use is Hillshire Farm pork smoked sausage! YUMMY! Nuthin's better than Southern cookin'.

This is a great recipe, but I have to admit...I didn't follow it exactly. I didn't boil my chicken breasts, because you get so much more flavor from panfrying. To cook chicken breasts, I sprinkle salt, pepper, and chili powder over both sides of chicken. Fry them in vegetable oil and a pat of butter until lightly browned. Meat does not have to be completely done. Put breasts in a glass bowl with the juices from pan (deglazed by a little water). Cover with foil and continue to cook in 350 degree oven while preparing the rest of the dish. Sorry, but I didn't time it. Also, instead of adding 1 cup of water, add enough water to chicken juices in the bowl to equal 1 cup. Add that to the meat mixture instead of straight water. I'm sure this recipe is much less healthful, but these simple steps add LOTS of flavor. I fixed the recipe by the directions the first time, and everyone liked them. The second time, I made it like I stated here, and my husband thought it was a completely different recipe. He raved over it. Even my PICKY kids loved them.

This is a pretty good basic recipe, but it needs to be upped a notch according to individual preferences. First, we almost never have turkey left over (that's not devoured in turkey salad sandwiches the next day). So, I usually throw a couple of chicken legs and a breast filet in a pot to boil until done. I remove the chicken from the water and add my fresh veggies...lots of celery. They cook until tender in the broth while I shred and debone the chicken. This sounds like a lot, but it really isn't, and it will make the difference between a good pie and a great one. After that, I just thicken the broth with all the veggies and chicken in it with a mixture of two heaping tablespoons of flour and a cup of water. If you don't mind the chicken soup, you can use a slotted spoon to remove the chicken and veggies from the broth and add the soup to the chicken/veggie mixture in a prepared (sprayed) casserole dish. My husband loves crescent rolls, so that is the top I put onto my pie. I prefer the prepared pie crust, but...you know how that goes...:o)

I used thin pork chops, and I used a pat of butter with the olive oil instead of the butter spray. If I make them again, I will use way less sage (or none at all). It was overpowering. I will probably use a little more cayenne, too, but we like spicy food. This was not a hit with my kids, but my husband and I thought they were pretty good. I will probably fix them again sometime with a few changes.

This is wonderful! I added instant coffee to the pudding mix, and I used extra creamy Cool Whip. I also didn't fold in as much as the recipe called for. Next time I'm going to blend in whipped sour cream into the Cool Whip for the non-chocolate layers. I'm afraid that may be too much, though. This is really good, but really sweet.

This was great! I didn't microwave, though. I also added crumbled bacon on top with cheese. My husband loved it, and he hates baked potatoes (and doesn't care much for mashed potatoes). I will make these again!

This is a good recipe to play with. We like even more cheese, we added provolone slices to the top with the parmesan. Also, we like lots of sauce, so we used prepared sauce especially for lasagna. I added half a pound of Italian sausage, too. When I was browning the meats, I added bell peppers, onions, fresh garlic and Italian seasoning. I like adding fresh ingredients where I can. It wasn't overpowering with the prepared sauce. It only added more flavor. You can do lots with this recipe, just don't be afraid to play with it.

THIS WAS GREAT. I ADDED CRUMBLED BACON TO THE TOP WITH THE CHEESE. ALSO, I BAKED THEM INSTEAD OF MICROWAVING. I'M SURE THEY WOULD HAVE BEEN FINE BY THE RECIPE, THOUGH.