These muffins were very good and I will definately make them again. The only disappointment with them was that the crumb topping got soggy during storage.

This carrot cake was one of the best I've had, however I can't give it a full 5 stars. The cake was extremely moist, almost too moist. I had a hard time telling it was done baking because the toothpick I inserted in the center to test with, wasn't exactly dry and clean but it wasn't gummy either. It didn't come out dry and clean because the cake is so wet. I actually had to cut a little chunk out of the middle to see that it actually was fully baked. I will definately replace my old carrot cake recipe with this one, just perhaps I'll cut down on the oil a bit. I also replaced the pecans in this recipe with walnuts because walnuts were cheaper. Also I had never had carrot cake with pecans before, only walnuts.

This was a delicious potato salad! I hate mayo, so I was on the hunt for a potato salad that didn't have mayo in it and found this gem! I made it the night before for a BBQ the next day and just popped it in the oven 30 minutes before we were about to eat to reheat it through. It came out perfectly and not dried out. I also tripled the recipe to feed a dozen people.

These are oh-so-good! I find with these that in order to achieve the golden brown bottom, I had to remove them from the over just before they were starting to brown, because you need to let them sit on the cookie sheet for a couple of minutes before removing them, so they don't break apart. This achieves your golden brown bottom.

This tasted super good and was very moist! My batter was only enough for two loaves (no complaints about that though, as I was wondering if three loaves would actually get eaten up). The bottom of my loaves did burn a little bit before the toothpick would come out clean. Perhaps I'll try baking this as mini loaves, like a previous reviewer.

This dish tasted so good, after a slight modification and some aggravation. The "cheese mixture" was so, so, so, soupy that I had to transfer it to a saucepan and cook it on the stovetop to thicken it up. I will definately be making this again...but will cook the "cheese mixture" on the stovetop again, before mixing in the macaroni.

I love cream cheese, so I was excited to make these. I took the suggestion of previous reviewers and made these folded into individual pockets out of the individual cresent rolls, which I think was a good call. This way people had their own individual pockets and the cream cheese filling wasn't overwhelming. I added WAY more dill weed than was called for in the recipe. I just kept shaking more in and adjusting to taste, so I have no idea how much I actually ended up putting in there.

This dip was amazing! I made this with Old Elpaso's Hot and Spicy Taco seasoning mix. I think it would have been a little bland had I not used the hot and spicy seasoning. I was a little unsure of this dip when it was done as the cheese was just sitting in there and not incorporated, until I stirred it all together and it came together perfectly!

Spectacular recipe! This was so quick to put together. I made it with peaches, apples, blueberries and a few raspberries. When I was sifting the flour mixture together I added in some nutmeg and cinnamon, it was so delicious! My man had never had cobbler before and absolutely loved it!

These cookies tasted so very good, however they are not molasses cookies. They are ginger snap cookies - which is not what I was looking for. I will keep this recipe along with my others, but under the name "Ginger Snaps" and keep searching for a good molasses cookie recipe.

What a horrid mess. I have recipes for peanut butter cookies, but wanted one that was more peanut-buttery. Figuring this was the solution, I decided to give it a try. I make cookies once a week and never again will I make these. They were way too wet and burnt before they got dry enough to lift with the spatula. With the remaining dough, I baked it on the top rack of my oven to try and avoid the burning issue. Same story, burnt before dry enough to lift.

Better than sex? MAMA NO!!! I will definately take sex any day over this cake. I bought all the ingredients with excitement to make this for my man's birthday, and ended up so extremely disappoited and frustrated with the outcome. The caramel sauce made this so soggy and the cake tasted like, you guessed it: caramel. It sure looked like devil's food cake, but the flavor had no indication of devil's food cake. The thawed whipped topping would not stay on this cake. I ever tried sitting it in the freezer and it all slid off. So here I am almost an hour into fooling with this cake and almost in tears at this point, being so frustrated. I ended up sopping up all the "whipped topping" and making a chocolate frosting for this cake. It saddens me to relive the moment of making this cake to write this review. I definately will not even try to tweak this recipe.

I originally started off making this recipe as is and have now adjusted it to suit our tastes. With other reviewers I too found the soup rather bland as is, so whenever I make it I am sure not to forget the bouillion and seasonings. I also leave out the flour. When I was making it with the flour it would foam up all over the top of the soup and not incorporate into it. With these adjustments the recipe for us now is to die for. Thank you for giving us a good base to work with.

I tried this out and found it tasted very good, but did not hold up well at all. My onion was a big soggy mess. I made sure to wrap it tightly in foil to keep it's shape, and was extremely careful when cutting the onion to make sure I had the "flower" shape. When we unwrapped it, it looked like the onion had exploded. Although we all enjoyed the flavor, we were somewhat disappointed at ending up with soggy grilled onion pieces.

This recipe was not at all like I had anticipated. Like another reviewer, I too felt the recipe needed more peanut butter. You could barely taste the peanut butter in it. Maybe that's what the recipe author was going for, a subtle peanut butter taste, but we were expecting a bold, traditional peanut butter cookie flavor with the added bonus of chocolate chips. I added more chocolate chips than the recipe called for, as it looked like it needed more as I was getting ready to spoon the cookies out. I also questioned the cornstarch. My cookies were fairly dry and I think that may have had something to do with it. I will try this recipe again later, but with adjustments based on my first experience.

OMG these are unbelievably good!!! They were simple and quick to make, but I didn't end up with 4-5 dozen as the recipe stated. I ended up with about 3 dozen.

I loved the idea of this pie as something unique over the holidays, but yet made with something common over the holidays. My pie didn't set up as well as I'd hoped, so I stuck it in the freezer and froze until firm. We quite enjoyed it frozen with additional whipped cream on top.

This recipe was alright. I made it for some friends who got a look at it when I was taking it out of the oven and asked somewhat frightened "Is that dinner"? I did season the chicken beforehand,used garlic flavored croutons and baked with shredded cheddar on top. The taste was not bad, but some of my croutons were way too crunchy from being baked. I served this over rice and with a side salad.

Growing tired of the same old hamburgers I decided to give this one a whirl. Yummy! I used seasoned bread crumbs instead of regular bread crumbs. I really liked the incorporated bacon bits. I was scheptical at first, but it all worked out in the end. Dee-lish!

I'm not a fan of mayonaise so I've never liked traditional potato salad. While planning a BBQ I decided to search for a mayonaise-free potato salad and came upon this. It worked out wonderfully for out gathering. A real hit, leaving some disappointed when there was none left! Instead of slicing the potatoes I cubed them, which required a little longer baking time, but I was glad I did cube them.