Yummm! Fabulous dessert, very very rich. The bourbon added to the whipping cream was awesome. I cut the amount of bourbon in half and there was just a hint of flavor. I didn't want to over-power the taste of this amazing pie. BUT! The recipe says to place ingredients into 2 pie shells...it should just say 1 pie shell! I also had to add about 15 minutes the the baking time but it could have been that my oven is off. I will make this again and again. Thanks for sharing the recipe with us!

Very, very good. I added crumbled bacon to the salad. Next time I will cut the dressing ingredients in half if I am not planning on making another salad in a few days. The dressing and the dried cranberries are what makes this salad awesome!

This is an amazing treat. I followed some advice and whipped the cream in a chilled mixing bowl and couldn't believe the difference it made in the texture. I also used a candy thermometer. I will make this again and again.

This has become the "ask for" beverage at my house! Don't change a thing - it's perfect!

I made this as an early afternoon "snack" before the Thanksgiving feast that evening. My husband loved this corn chowder! The only thing I changed was I used 1 cup milk and 1 cup 1/2 & 1/2 instead of the 2 cups of milk. Great recipe! Thanks for sharing it with us!

Exceptional.

Didn't really care for this recipe. It was too sweet. I did cut down on the milk and added red grapes.

The only reason I gave it one star is because I put Bar-B-Que sauce on it.

This is the first Tres Leches Cake I have made and so far it looks FABULOUS! I did separate my eggs and beat the whites... but when I went to add them to the "flour mixture" as suggested, they had separated into foam and whites, so it was rather gooey, but the cake batter turned into a cake! I cut the top off to make it flat and have been dipping the pieces into the milk mixture, and that's tasty, so I can only imagine what this is going to taste like in the morning!!! Yay!!!

Ok, a little help here please... I'm not really willing to go off of everyone's anecdotal evidence that I probably won't get botulism and die if I don't follow the USDA recommended canning method, because it is JUST anecdotal evidence, and the USDA put that step in because just enough people got sick to make them think twice about it. So I inverted the jars and filled the pot with enough water to go about halfway up the jars, boiled it for 15 minutes. Now what? Do I leave them inverted until they cool? Do I flip them right side up? Do I stick them in the fridge? When I took them out of the pot of water, they started fizzling; I'm not sure if air was coming out or going in. The bottom of the package that the jars came in said don't boil the lids & leave them rightside up after filling, and don't continue to tighten the bands after the initial tightening. I'm reading the exact opposite on all three points on this website. Yeah, I want crisp pickles, but I more want to make sure they seal, which they don't seem to be doing. How do I ensure that they seal? This is my first attempt at canning, so any advice is very much appreciated. They smell & look awesome, though; I put cauliflower, cucumber & green beans in each jar. I can't wait to try them; I just hope I don't have to eat them all in the next three days if they don't seal!

I tryed this recipe yesterday, Very Good Tasting. I agree about the cooking time though, about 45 to 50 minutes for the cooking time then the additional 10 minutes to melt the cheese. I didn't have Parmesan Cheese so I used grated Sharp Cheddar is what I had in the fridge. Thank you for the recipe. Would make it again very yummy.

OH MY GOSH, these are sooo good! Only changes I made were butter instead of margarine, 3/4 c sugar, fresh ginger instead of dried, lemon juice instead of water (didn't have OJ) and a dash of cayenne. I'm keeping this recipe, and pulling it out again at the first sign of cold weather!