Wow, what a great cheesecake! I didn't have all of the spices, so improvised using ginger, ground cloves, allspice, and cinnamon. Otherwise, I followed the recipe exactly. Fantastic! I love that it's not too dense or heavy...just right. The crust was really delicious with the ground nuts -- a nice twist on the usual graham cracker crust. I am going to be making this cheesecake every Thanksgiving from this point forward!

Wow! This pie is far superior to the versions made with Karo corn syrup. Great nutty taste, delicate texture, sweet but not overly so. My family loved it and now wants this version instead of others. I used a deep dish pie crust and found that the recipe needs to be increased to 1.5 size in order to fill the crust. Loved it!

Made this in individual tall frosted mugs for a birthday celebration and got rave reviews. Used 2 ice cubes per glass, along with 2 scoops pineapple sherbet, then filled glass in equal proportions with pineapple juice and Sierra Mist. A yummy pineapple float!

Smooth and creamy comfort food. Good veggie dish! Fed this to my S.O. when he was recovering from the flu and it was perfect. I enjoyed it also!

I was a bit skeptical since I'm not a great fan of putting jam in cookies, but these bars turned out great. I used black raspberry seedless jam and it reminded me of a thick berry pie filling -- couldn't even tell it was jam. And a perfect crust. My family loved these and gobbled them right up. Thanks -- I will definitely make these yummy bars again!

Very good!

A good, moist cake. Very chocolately without being too sweet, which is fantastic. My one concern is that I think there is too much oil in the cake -- while the oil makes it moist, there is also a bit of an aftertaste and the texture reflects the oil content. I don't know enough about baking to understand how to keep the moisture but get rid of the oil aftertaste. Would appreciate some suggestions for oil alternatives. I used a basic vegetable oil (Wesson Best Blend). Thanks to anyone who can offer help!

This is really a great recipe as is, but I like to experiment and have had some good results with both the original and my own modifications (friends pleading for recipe is a good sign!). I used two 8-oz. packages of mascarpone cheese, plus one 8 oz. package of cream cheese, 3/4 cup sugar, and several tablespoons of fresh lemon juice as modifications to the cream cheese mixture. Also increased heavy cream to 2 cups. Folded 1 1/2 bars (6 oz.) of shaved Ghirardelli white chocolate to the combined cream mixture as a last step in that process. Omitted the cocoa dusting. Fresh,homemade poundcake works best and is worth the time. Used 1 1/2 loaves. For raspberries, thawed and crushed (with juice) 1 1/2 10 oz. packages and mixed with approximately 1 cup of raspberry liqueur (Razzmataz). Used this mixture to generously cover each pound cake layer. It was more like a cold compote, but delicious. Used 1 pint of fresh raspberries (3 total) for each of the berry layers, saving about a dozen to garnish the top.

Very good basic recipe that I will keep using! Like others, I changed it a bit. Used unsweetened apple sauce instead of oil. Used 1/2 brown sugar, 1/2 white sugar. Added 1 tsp vanilla to wet ingredients and 1 tsp cinnamon to dry ingredients. Added both chopped pecans and coconut. Baked at 325 for 20-25 minutes. The part that tied it all together for the WOW factor was frosting these babies with homemade coconut cream cheese frosting: creamed 6 oz lower fat cream cheese softened to room temp with 1 tsp vanilla. Beat in 2 cups confectioners sugar. Stirred in 1 cup coconut. Topped the warm muffins with this stuff and it was delicious!

A really good basic casserole recipe that can be modified based on your likes and needs. I used 3 cans of chunk light tuna in water, decreased milk to 1 cup and added 1/2 to 3/4 cup of sour cream, mixed in 2 cups of shredded sharp cheddar and omitted American cheese, added a 12oz package of frozen green beans, and used 12 oz whole wheat penne regate pasta. Used low sodium soup and omitted salt, but that was a mistake. It needs the salt for flavor and I added it when serving. I put butter pats and bread crumbs on top. All in all, came out creamy and hearty and tasty and I would definitely make it again. I liked the consistency of the casserole and the flavor of the cream of celery/cream of mushroom soup mixed together. You can feed a crowd pretty easily with this stuff.

I have made these delicious little gems for pot luck parties and it never fails to be the most popular item in the room. I get lots of requests for the recipe. A big winner! Question -- has anyone tried substituting chicken breast chunks for the smokies?

Been making this stuff for years and it's always delicious. I prefer to skip the cheese and cut the butter in half, then bake for only 40 minutes. Comes out very moist, just the way we like it. Also use no - salt corn and butter, and low fat sour cream.

I found the dough very difficult to work with, even after putting it into the freezer for 30-60 minutes -- so gooey and sticky. However, I floured my hands, found some patience, and went to work rolling those balls and must say they cooked up extremely tasty. Fabulous gingerbread taste and just the right amount of softness! The cookies flatten out quite a bit during cooking (I found 10 minutes was perfect cooking time), are a bit fragile and don't look very pretty. I frosted them with Duncan Hines cream cheese frosting (didn't feel like making my own this go-round) and they looked better and tasted out of this world. I am going to make these a regular holiday treat!

I made a 1 1/2 recipe in the 9x13 pan and then added a few extra tablespoons of flour to the lemon mixture. Liked this consistency a lot. Also added a dash of salt to the crust. Came out thick, rich and decadent in the 9x13 pan. This is now going to be my lemon bar recipe. My mom couldn't keep her hands off of them! Yummy!!!!! Also quite delicious making recipe as is. Don't need any powdered sugar on top...tastes great without it. Tender, buttery crust and delicious, not-too-sweet filling. Best eaten the day after making.

Great flavor -- my family loved it! I thought the sauce could use a little thickening, though, and will use some corn starch next time. Definitely a keeper and so simple.

I made this bread for Thanksgiving company and they raved about it, although I personally would lighten up on the nutmeg and cinnamon -- I thought the spices were a bit overpowering and got in the way of the banana flavor. Next time I think I will skip those spices and simply use vanilla extract. I used homemade cranberry sauce (cranberries, OJ and sugar), which worked well, and doubled the nuts. The bread was very moist. My mother made me promise to make this recipe again for Christmas, so I suspect it is going to become a tradition for us. Thanks, Linda!

The lamb, feta and olives are a nice combination. I tend to prefer meatballs containing breadcrumbs for a smoother consistency, but I liked these just fine. I used them to top off a Greek salad (gotta have protein!) and it was delicious. I will definitely make this recipe again!

These muffins are delicious! Very moist with a hint of sweetness, and the molasses give the muffins a great rich flavor. I've made these a number of ways and like them best when adding 3/4 cup of quick oats to the dry ingredients for the base muffin. A mashed banana added to the bran/buttermilk mixture is yummy. I have also added a teaspoon of blackberry butter (can get from an Amish store) or any fruit jam to each muffin tin in between scoops of batter in each muffin tin for a nice filling. I have also substituted unsweetened dried apples (soaked in the butter milk for 10 minutes before adding the wheat bran) or a fresh chopped apple for the raisins and it came out great. For a nutritious breakfast, I like to eat these muffins split and spread with almond butter (or peanut butter) with a banana on the side and a glass of milk. A great way to start the day!

Really easy and you can add all kinds of other nuts to the mix according to your taste. The coating is absolutely delicious -- buttery and sweet like PoppyCock, only a hundred times better! I love this mix best warm, right out of the oven. Those toasted pecans really made a difference -- I would like to try adding other fresh-toasted nuts next time I make this. Couldn't stop eating it!!!!!

I prepared this recipe as directed, using some excellent Alaskan Copper River Red Salmon, with fairly lackluster results. The dijon sauce didn't have quite enough zing for my taste and the crunchy topping fell flat -- it turned out kind of mushy and bland overall. I don't think I'll make this dish again.