A tasty crust that baked up nicely....and so much better for you than the junk in the frozen food isle and at chain pizza joints. Thanks for the recipe.

This was a pretty good recipe. I added a little extra butter and cinnamon and was careful not to overtoast [burn] the marshmallows. Sprinkled pumpkin pie spices lightly on top for flavor and aesthetics. DF devoured this, and he doesn't usually like sweet potatoes. Good recipe!

Painfully simple, but deli / bread company / restaurant quality. Add deli meat and/or sliced cheese for more interest. I wholeheartedly recommend using fresh potuguese rolls as the bread. I also added a sprinkling of onion powder to the mayo mixture. I served this with cream of pumpkin soup on a chilly fall day and it was phenomenal. Looks beautiful too, and tastes like it was a lot more difficult to make. A+ ... you've gotta try this!

I was completely in mourning after a chain bread/soup company discontinued their fabulous pumpkin soup, but this recipe is a dead ringer for my fall favorite. This soup is great, whether you make it savory or sweet. I've tried it both ways, but prefer it on the savory side. I use a heaping HALF cup of onions and only salt it to taste. I use extra pumpkin pie spices in addition to the spices specified, and I add a splash of buttermilk. The croutons are worth the effort, in my opinion. [Just be careful not to burn them.] I alternate serving it with the croutons, or with a dollop of sour cream and topped with fresh parsley or chives. This is a fantastic soup....don't miss this one!

Great recipe! I substituted half of the vegetable oil the recipe called for and used apple sauce for the other half. I also added a splash of vanilla and added more cinnamon than the recipe calls for. I added two tablespoons of molasses, which lent a nice color and depth of flavor, and sprinkled a fine coating of powdered sugar to the top of the finished loaves. Though I had to bake mine longer than suggested in the original recipe, the end result was worth it - moist, spicy, fragrant, wholesome, and distinctly autumn. Give it a shot!

Delicious, easy, and fast to prepare....not to mention much better for you than those chemicals in a tub they called Cool Whip. You can taste the difference. Make it as sweet or not sweet as you prefer by adding or subtracting the amount of sugar you use.

Too good to be true! If you like chicken parmesan, you will L-O-V-E this recipe! It's painfully easy, yet it tastes like what you'd get at a restaurant. My DF tore this UP! I am definitely going to be adding this to our regular rotation. Also try serving on a bed of pasta with red sauce and chunky vegetables, like onion and zucchini. No matter how you serve it, this recipe is the bomb! Thanks!

This was pretty good, but honestly, this just isn't a recipe that I would use for anything formal or to impress anyone with your mad culinary artistry skills. It was just a bit too much all at once for me, and this is coming from a lifelong dessertaholic. I could only eat a little bit of it at a time because it was so sickeningly sweet. In my opinion, it's just too much and too clumsy of a recipe to make again. I was attracted by how easy it was to make, but the problem seems to be that you can TASTE how easy it was to make. But you never know how YOU will feel about it, so give it a shot anyway.

What a great recipe! This will be my primary cookie icing recipe from now on. The frosting finishes smooth and glossy, and the flavor is great. When fully dried, the frosting is durable enough to stack and not worry about, but it won't break your teeth when you bite into it, either....it's surprisingly soft in texture to eat. I used liquid food coloring in my last batch and it turned out just right and not runny at all. The colors were vivid and beautiful, and were easily mixed into the frosting. For professional-looking (and tasting) cookies, use this recipe. Experiment with different extracts and flavorings, such as berry and mint, as well. Perfect!

This is a great basic recipe for juicy, tender pork chops. I modified this recipe to include seasoning such as sage and a dash of garlic powder. I also poured a thin layer of honey barbeque sauce on top of each chop before I placed them in the oven. I used a single vidalia onion and it was more than enough for the whole pan. I also added a squeeze of lemon juice to the water in the pan. If you're afraid of serving the same dry, chewy pork chops everyone has regretfully endured at one point or another, try this recipe. The method of baking the chops in water is excellent and will be my base for all pork chop recipes. Try this recipe and modify it to make it your own.

Never ate rhubarb ubtil I moved up north, I loved it. This a great recipe!