I am not a huge pumpkin pie fan...but my husband is..and he loves these!! They are really easy to make, and even "special" enough for company. I use an 8 x 8 pan so the bars turn out thicker.....you have to bake them longer....just take them out when the filling is set.

I make this several times a year and it always turns out delicious. The key is the fresh herbs...don't substitute dried!! Also, cut the peppers into thick strips, don't chop or dice. You must stir it every 10 minutes so it doesn't burn!! It's worth the work!!

This salad is a lot of work...but it is well worth it. I have taken this to many parties/BBQ's and always get compliments on it!! I use turkey pepperoni and mozzerella cheese to cut down on the fat and caloires. This salad is a meal in and of itself!

Good and easy...but I agree with many other reviewers in that this is too salty. I will use low-sodium soy sauce next time. I served with brown rice and steamed brocolli for a quick easy weekday meal.

This is very good. I used half white potatoes and half sweet potatoes. I also added a bay leaf and a few cloves of garlic. This is an easy, realativley healthy winter meal.

I make this often and always get compliments. It is best when slightly undercooked....which makes the bars soft. I cook at 350 for the first 10 minutes, then cook at 325 and check every 8 minutes until very lightly browned on the edges.

This chili is super-easy and always turns out great. Per the advice of other reviewers, I always use 1 can tomato soup and one can diced tomatoes with green chilis. I also add either 1 can tomato sauce or 1 can tomato paste and 1/2 cup water (we like our chili a little soupier). This chili is pretty spicy....but not too hot!

very good

This is so easy and it is AWESOME!! I highly recommend it to anyone that is craving something sweet or wants to impress the in-laws!!

My family really liked this recipe; very creamy and buttery flavor. I recommend decreasing the amount of garlic salt and seasoned salt to 1/4 tsp (instead of 1/2 tsp) since it was a bit salty for our taste. Also cooking time was closer to 50-55 minutes. Overall we really liked this and plan on making it as a Thanksgiving side.

I used this recipe the first time I attempted grilling a pork loin roast on my gas grill. It definitely was a success; I allowed the rub to marinate on the meat approx 30-45 minutes prior to grilling. I also trimmed the "silverskin" off the roast prior to applying the rub (I like mine very lean). Total grilling time for me was approx 30-35 minutes on a 3-burner gas grill with middle burner turned off. Very easy recipe with good result.

it took so work, but well worth it. My brother loved them. Keep an eye, because they will blacken