Wow, what a great sugar-free frosting! (Especially after you've tried that nasty stuff in the can!) I used a large box of choc. pudding mix and 1 1/3 C milk. It didn't hold a swirl as much as I would've liked, so I think I'll use 1 1/2 C milk next time. But the taste is fantastic and it's so easy to make! I had leftovers, so I'm debating serving it as a mousse, or maybe freezing it to make sugar-free fudge pops. yum yum! Awesome recipe!

BEST CUT-OUT RECIPE EVERRRR! This is the first sugar cookie cut-out recipe I've tried where the dough rolls out well and it doesn't poof up while baking, leaving me with distorted blob-shaped cookies. I did have to refrigerate the dough for about 20 minutes because it was too sticky to roll (sticking to parchment paper even!) but I didn't change the proportions at all. I might add more vanilla next time, or maybe all it needed was some icing (I only sprinkled with colored sugar and baked). I felt GREAT about this recipe and am looking forward to making cut-outs for the holidays! Grandma Minnie rocks!

I made changes suggested by others: cut the sugar out, used 4 eggs instead of 3, added a couple ounces cream cheese, 1/4 tsp cinnamon, and almond instead of vanilla extract in the filling. I topped it with blueberry sauce (from this site) and Cool Whip. In hindsight, I would add maybe 1/4 cup of sugar, because without the topping, the filling didn't add a whole lot. I made these into cupcakes and the ricotta mixture sank into the middle of the cupcake when baking, creating a wonderful surprise and texture.

This was pretty good. The filling held together nicely (hubby claimed "I can pick it up and eat it like pizza!") and the flavor was great. I did follow the other reviewers' suggestions to decrease the sugar, etc. I never could quite figure out how to cut in butter to make crumblies, so i skipped the butter, combined sugars (brown and white) with cinnamon, and sprinkled that over the filling. It worked like a charm and looked beautiful, but without the added calories. Note: I used sugar substitutes (part Sweet N Low, part Splenda) and this pie was still great.

I took some creative liberties (but within reason): added approx. 1/2 cup shredded/minced carrots, used 1 cup wheat flour and 1/2 cup all-purpose, did not use nuts, added 1/2 tsp cinnamon, 1/4 tsp allspice and 1/4 tsp nutmeg as suggested by "sinsofangels", used flax meal instead of wheat germ, broiwn sugar instead of white, applesauce instead of oil. Hubby would like oil instead because they stuck to the paper liners. Taste was great and healthy. Might try adding white choc. chips next time.

I tried this recipe like other reviewers did and used a mini muffin tin ... they were cute and fluffy when I took them out of the oven, but then sank in the middle. It only happened with some of them; I think it's because I didn't "seat" the dough nicely in the muffin cup; I just plopped it in thinking it would work itself out. I'll try again because hubby really liked these.

I've been making the same carrot cake for ages and decided to try this one solely because I had white choc. chips to use up and this frosting recipe was intriguing. The results were DELICIOUS. Hubby has requested this for his bday cake. I did not put the nuts into the batter, just put extra on the frosting.

Tastes just like the stuff from the bottle! Made my own "buttermilk" with lemon juice and milk. Used milk, sour cream, and mayo as suggested. I want to dip everything in this!

Hubby said thse cookies were awesome (I'm on a diet, so he's the official taste-tester). I followed another reviewer's (PinkPenguinStar) suggestion and used dark cocoa powder plus unsweetened cocoa powder, semi-sweet mini choc chips plus white choc chips, some walnuts and added a pinch of salt and some vanilla extract. I also did half baking powder and half baking soda. These baked perfectly (if a bit lumpy from all the add-ins) at 8 minutes in my oven. They do look a bit undercooked, but let them sit on baking sheet for 5-7 miunutes before moving them to cool on a wire rack and they are perfect. I halved the recipe and still got 28 cookies using my standard size cookie scoop.

Have made these over and over! Took the advice of other reviewers and brushed the butter on top instead of pouring it. Have tried this recipe with fruit preserves but everyone agreed that made it too sweet; these are perfect with the cream cheese filling alone!

A big hit with everyone I've served these to! The one big recommendation I'd make is to use chocolate liqueur instead of coffee .. the chocolate just makes it! Trust me, no need for icing or frosting, a simple dusting of powdered sugar and fresh rasp- or strawberries makes it decadent and fancy. (I made this in mini bundt pans and they were adorable!)

These are great, very diet-friendly, and also works well when made as a regular sized 9x5 loaf. I go overboard with veggies and add in lots more than the recipe calls for (finely minced carrots, zucchini, broccoli).

Addictive! This recipe completely changed my mind about Dreamsicle pops!

Great for the low-carbers out there! This recipe is so versatile. I usually add in some minced carrots and cubed ham, use a 2-cup bag of shredded colby-jack cheese (our favorite), use a full 16-oz bag of thawed and squeezed frozen chopped spinach. If needed, I'll add more egg (Eggbeaters and egg whites are great, too), and will just shake in extras of garlic powder, salt and pepper. Onion powder also works. We eat this weekly!

Oh my my ... these are FABULOUS. Definitely took the advice of others and doubled the coating mixture ingredients. Also, bake for an hour and stir, then stir every 15 minutes for another 45 minutes. These are a godsend for those of us trying to cut back on sugar .. Splenda works great with these. I make these just about every week!

We love this! Very diet friendly! Our favorite combos are: black forest yogurt w/choc. pudding and blackberry yogurt with vanilla pudding. Tried it with lemon yogurt and lemon pudding and it had way too fake of a lemon flavor. Just about any berry yogurt works well. Made a berry compote sauce one time - delicious! Be sure to add pudding mix and incorporate little by little or you'll get clumpy filling. I always ended up with a lot of extra filling that didn't fit in the roll. I just serve it in a dollop on the side. Hubby eats it plain!

Very similar to the Colonial Brown Bread on this site, which we preferred to this recipe. Taste is pretty much the same, except it seemed that this bread got moldy quicker than the Colonial recipe. Could just be the funky weather we've been having.

Hubby loved this! He said it's like hamburger helper. The best thing is that he didn't miss the noodles; not that he was fooled by the spaghetti squash, but it was a good sub. Kinda hard to find though; not available in all Northern Calif. supermarkets.

This soup was on the bland side for us. Needs more seasonings.

It was great the first couple of nights, but not something I'd want to eat all week. (And for me and my husband, that's usually what soup recipes mean for us .. the same thing all week.) After those first few days, the peanutty taste just got too rich for us. But a good soup if you're having company or plan to freeze and reheat at a later date.