This recipe was went over well with my whole family. Even my pickiest eater cleaned her plate. Before making this i read many of the reviews so i made a few modifications. I doubled the amount of sauce and added about half a cup of an Italian cheese blend to it. I used fresh mushrooms which i sauteed with 2 cloves of minced garlic. And i used a 13 ounce box of spaghetti. I ended up with extra white sauce, which will be great for keeping re-heated leftovers from being to dry.

These were AWESOME. I'm making more tonight. I followed someone's advice and only made six, but they turned out too big to just be one serving size- this time I will stick with 9. I did add two tablespoons of vital wheat gluten. I topped with kosher salt... Tonight I'm going to try some cinnamon crunch bagels. Other than the vital wheat gluten though, I didn't make any changes and they turned out beautifully. They looked and tasted professional!

This recipe is AWESOME. I ended up using wonder bread (only stuff left in the house)-- which normally disintegrates under french toast treatment. This recipe had the bread holding up strong and actually tasting really good. Can't wait to make it again, I think I'm going to try making enough that I can freeze it and have my husband reheat as he needs for breakfast.

Good stuff- not too sticky sweet, but still kind of marshmallow-y. Use fresh egg whites (at room temperature). My mother attempted this frosting with egg whites from the box (like All Whites), and the silly things wouldn't turn into a meringue (even though the box claims it will work).

Wow- super simple, and super fast. Great for using up parsley, I have also added fresh chopped basil.

We LOVE this recipe. As is, no changes, nothing- it is just awesome. I have doubled it with success because biscuits seem to disappear in my house.

This recipe was AWESOME. Great proportions. I did change it a little to suit my family's taste and to accommodate what I had in the house. I omitted the celery, and reduced the roux to 1/2 cup, instead of 3/4-- it made the soup a little thinner, BUT that is how we like it. I added about 1.5T of Old Bay Seasoning for a little spice... I also used "fancy whole clams" in the can, because that is all we had. Great recipe though- we loved it... Even my husband, who insists soup is not a full meal, ate only this with the Baking Powder Biscuits (also on this site).

This is a great, versatile recipe. I made it as a sheet cake, and as cupcakes (changing the baking times, of course). Very tasty and moist each time. Great with any frosting or just a dusting of powdered sugar!

Sticky dough- I had to knead in more than a cup of flour!

Very tasty- I added a little bit of cinnamon, nutmeg and vanilla. It puffed up nice and high around the edges and was like custard in the middle. We ate with jelly and some powdered sugar. I really liked that this recipe was for 2... Cute! I may try in a muffin tin next time to have small individual servings.

What a lovely frosting... I used it to frost some cupcakes (Chocolate Oil Cake recipe)... the contrast of depth of chocolate was amazing. This frosting is beautifully buttery with a smooth chocolate flavor- like milk chocolate, where the cupcakes are more dark-- Easy to work with, though a bit soft- that was my fault because I couldn't find any more powdered sugar. Great recipe!