I made for Christmas dinner appetizer and they were YUMMY! But i also read a lot of the reviews and took some of the advice (and left some). I rated accordingly since i changed it a bit. I used 12 large mushrooms (caps about 2" wide) as the recipe called for as well as the the whole pkg of cream cheese and it was just right. Next time, though, I will use bite size smaller mushrooms but double the amount of mushrooms to make it easier to eat as a appetizer. Used olive oil instead of vegetable oil and added to the original ingredients for the filling: 2 stalks green onions (minced and cooked with the garlic and mushroom stems), a bit more parmesan (used fresh grated parmesano reggiano), a bit of garlic powder, 1 crisp, crumbled bacon and about a cup of cooked dungeoness crab. I dunked the mushroom caps in melted butter & lemon before filling, sprinkled with more parmesan and baked in a mini muffin pan. (Beware: if the mushrooms don't fit all the way into the muffin pan, they will come out shaped like muffins! It is kind of cute though.) Cooked for 20 mins and they came out beautifully! Everyone loved them! The parmesan topping gave it that extra crunch too! And love the heat the Cayenne leaves after you eat it. Will make (my new revised recipe again!) Thanks!

I was surprised how yummy this turned out! First cream pie I've made and I'll definitely make again. I had to make it in a rush and this was super quick. I used homemade crust. Make sure you use RIPE bananas. Per suggestions, I used 1 pkg vanilla and 1pkg sugar free/non fat banana cream (because that's all the store had), a smidge less milk, and used an electic mixer to thicken which it did FAST! (I freaked out a little because the nonfat instant pudding is only 0.9oz and not 3 oz like the recipe calls for - these are equivalent!! Don't go out and buy 3 pkts of the nonfat stuff! Lucky I got wise before I made a mad dash to the store.)I also mashed up the ripest banana that I had and folded it into the mix before the whip cream. That gave it a great texture. I added the whip cream topping and bananas and THEN chilled. Which worked out just fine. Thanks to the people who suggested mixing the bananas in lemon juice to keep it from browning - it worked and made for a beautiful presentation! It was delicious!!!

I normally don't like cherry pie, but I'm building my pie making skills and what's "pie maker" without cherry pie in her portfolio? Glad I used this recipe thanks to all the reviews as well. I only made 2 modifications to the recipe: Definitely need to get more cherries than the recipe calls for. I used 3 14.5oz canned Oregon tart cherries in water plus added a handful of frozen (but defrosted) dark sweet cherries that I had in my fridge for making smoothies. Next time I will use 2 cans tart cherries and 2 cans (or equivalent) sweet cherries. The sweet cherries added the punch of sweetness needed to balance the tartness. Drained the cherries well to take out any liquid since it produces a lot when cooking. Used 1/2cup brown sugar, 1/2 cup white sugar to taper the sweetness (since i added sweet cherries). And used my favorite pie crust: Ruths' Grandma's Pie Crust which I brushed with egg wash (on the bottom crust and top). Also, when the pie was done, I brushed the lattice weave top crust with a light corn syrup wash sprinkled with granulated sugar and put it back in the oven to set for 3 mins (per tips from allrecipes). It came out beautifully AND everyone loved it! Even people who never liked or had cherry pie raved about it! So proud of my 1st cherry pie! I only had a sliver, it was gone before I knew it! And that sliver was DELISH! 4 stars because of modifications and needing to figure out the right amount of cherries to use.