As written, it does not work, even with extra sugar. Making this takes time. Cook for one hour, add 1/2 tsp of baking soda (let foam, don't try to stir it in), cook for another 1-2 hours.

I was nervous about trying this, since most peanut butter cakes I've had in restaurants have tasted like fake peanut butter. I was pleasantly surprised how great this one tasted! It is very peanut buttery. The changes I made were that I only used 3 cups of confectioners sugar in the frosting and instead added another heaping tablespoon of peanut butter. I also used natural peanut butter throughout the recipe. Everyone I served it to thought it was sweet and rich.

I made this dish for 2 by using a 2 lb. pork roast. I cut back the ingredients accordingly, but I wish I had cut down the salt even more. I cooked the 2 lb. pork roast for 40 minutes and it turned out perfectly. It was so moist and flavorful. I think we're going to serve it at our Florribean themed wedding reception.

I used moistened sun-dried tomatoes because they're fat free and I didn't have to boil them. I also halved the garlic and found it garlicy enough. I even forgot the yellow squash and it was still a delicious dinner!

These are by far our favorite Christmas cookies. I substituted Splenda for the sugar and skipped the frosting ...they were plenty sweet. This recipe actually made 50 cookies for us, so next time I'll use a hardy tablespoon for placing on the baking sheet.

This was the best side dish I've made in a long time! I substitued 1 cup of low sodium broth with 1 cup of a dry white wine, which added a lot of flavor. I used dried thyme and basil and didn't miss the fresh herb taste. This recipe is a keeper!