I, too, remember eating these at King's when I was growing up in Nebraska (They were also on the menu at Grandmother's Restaurant). This recipe was exactly what I remembered. I used Texas Toast which I think helped to prevent them from being too greasy. I also froze mine for about 3-4 hours which helped as well. I did have to use 3 times as much egg wash and crumbs, but that was probably because of my oversize bread. I like that I can make them ahead of time and freeze them. This will be a great help on busy days. My kids loved them too! Thanks

Reviewed On: Mar. 17, 2008

This wasn't quite what I expected. Rather than being a creamy dip it was more like artichoke hearts held together with cheese. I even added extra mayo. The flavor was really good. I was in a hurry and accidentally used mozzarella instead of monterey jack, which made it a little stretchier than intended. I really want to emphasize the need to drain and paper towel dry the artichokes. I did all that and it was still a bit greasy.

Reviewed On: Dec. 25, 2007

These cookies were perfect for making Christmas cookies with my 3 and 6 year old. They had good flavor, if just a bit too much baking soda (of course that made them have just the right kind of crispy). I was in a hurry and rolled them out a bit thick, which turned out to be a good choice. Once the kids decorated them they were just sweet enough (but a tad garish :)

Reviewed On: Dec. 25, 2007