Amazing! I made as directed and they turned out perfect! I plan on making them for my annual Christmas cookie exchange this year!

Excellent Holiday cookie recipe! Everyone loved these and they were so easy to make! I followed the recipe exactly and didn't run into any of the problems that other reviewers experienced with flattening and the filling running out. I will definitley make these again!

Wow! So simple and elegant! I baked this is a 400 degree oven for about 20-25 minutes and they came out perfect! The bacon gives the asparagus a nice subtle smoky flavor - yummy! I will definitley be making these again and again!

Excellent and easy dessert! Our guests raved about this dish! I am not much of a baker, but this recipe is foolproof and perfect for this time of year! I will be making this again over the holidays for sure! Thanks for a great recipe!

Amazing! You can make this with so many different veggie combinations - I recently made these as an appetizer for a gathering- rave reviews! I used a creamy israeli feta cheese- very good! This recipe is so easy and yummy- I will be making again and again!

AMAZING! We had this last night for our Christmas dinner - rave reviews from all! This is better than what you will get in a restaurant- so easy and foolproof! I will absolutley make again.

I made this recipe as is – no alterations- The meat fell apart is was so tender but my husband and I were not huge fans of the au jus- The soy sauce and herbs gave it a very non-traditional flavor- good, just not my cup of tea. I would definitely make the beef using this method again, but with different seasonings and without the soy sauce.

I just have to add in my 5 stars to the list of stellar reviews… this recipe is delicious with the cream sauce! I used cooking twine to tie the chicken breasts, browned in a skillet and transferred to a baking dish. I covered with the sauce and baked at 350 degrees for about 20 minutes. I used half and half rather than heavy cream and added fresh basil and fresh parsley to the sauce- absolutely fabulous! I will definitely add this recipe to my list of “keepers”- very easy yet impressive!

I make this pie each year at the holidays as it is my husbands favorite - in fact- this was the first recipe I ever used from the allrecipes site! I use a store bought refrigerated pie crust and always use extra pecans (at least 1.5 cups!) You need to bake for the full 60 minutes to get the perfect consistency. You will also need to cover the edges of your crust to keep from over-browning (I remove the foil about 40 minutes into cook time). As others have suggested, I recently added a dash of vanilla to the mix- yummy! I don’t bake very much and this is SO easy! This is a staple pie in our house during the holidays – rich, decadent, and delicious!

Great use for leftover mashed potatoes! I made this last night and added some minced shallot to the mix- topped with snipped chives and sour cream- delish!

Incredible stuffing recipe – was the hit of our Thanksgiving table! I did not stuff the bird but baked the stuffing in a 9 x 13 casserole, covered for about 40 minutes. I used Jimmy Dean Sage Prok Sausage, added extra stock to moisten and used all fresh herbs- I did not use turkey liver and it was still AMAZING. I will NEVER use another stuffing recipe for Thanksgiving- This dish will be a staple at holiday dinners for years to come!

These were delicious little appetizers and my guests ate every last one! As others suggested, I microwaved the pepperoni prior to use to cut down some of the grease – great idea! I also sprinkled a bit of Italian seasoning over the mozzarella- yum! Thanks for a great recipe! I will absolutely make again!

Very easy and very good! I added 1 can of enchalida sauce but other than that I followed the recipe exactly. My husband loved these! I would have liked them a little spicier so in the future I may tweak the recipe a bit to add a little more spice. This recipe is very versatile and can be altered to your preference.

This soup was FANTASTIC! As BroncosFan suggested, I used 1 pound of Velveeta and about 2 cups of (freshly grated) cheddar- I also used two-16oz bags of broccoli rather than 3-10oz bags- These were the only changes I made and the recipe was incredible. This soup is comparable to one my husband and I love from a local restaurant! I will definitely be making this again!

I made this recipe for a baby shower and it got good reviews. I used fruit punch rather than strawberry, cut the recipe in half, and used diet ginger-ale to cut some of the sweetness. I ended up using double the amount of ginger ale for half the recipe. This recipe is versatile because you can experiment with different flavors. I will probably make again.

This was a good recipe, but a little on the dry side for me- I had to nearly double to sauce to get a traditional “sloppy” texture. The flavors are excellent and the taste is very much that of a classic sloppy joe. I would only suggest doubling the sauce- other than that I wouldn’t change a thing.

I made this recipe unaltered and it was fantastic as is!! I am not much of a baker and this was so easy and delicious. I bought the Pillsbury refrigerated pie dough and was shocked at how easy it is to make a lattice crust! My family loved it and has asked that I make again for Thanksgiving! Thanks for a great recipe!

I have been making this dip for some time now and it always gets rave reviews!! I use 2 fresh cooked (not canned) chicken breasts shredded and always grate my cheddar cheese by hand- I think this makes a big difference! As another reviewer suggested, I recently made this recipe in layers rather than one large mix- the bottom layer being the ranch dressing and cream cheese, next layer being the chicken and hot sauce, and finally topped with the cheddar cheese- it made for a nicer presentation but everyone gobbles this down so fast I’m not sure presentation matters!!! I serve with Tostitos scoops and celery sticks- always a big hit!

This is an easy and delicious Chicken Parm recipe! I cut the recipe in half and pounded out the chicken breast halves to ½ inch. I also used a combination of mozzarella and provolone cheese rather than the monterey jack- A trick I use for getting the cheese perfect and bubbly is turning the broiler on with about 2 minutes cooking time left- the cheese gets perfectly golden and bubbly! I served with whole wheat pasta and a salad of mixed greens with balsamic vinaigrette. My hubby frequently requests this recipe and the leftovers never last very long in our house!

This was a good macaroni and cheese recipe with a little zing. I made this recipe using an entire box of elbows and as another reviewer noted, there was plenty of cheese sauce. Be sure to use fresh grated cheese (not the pre-shredded stuff) – I think it makes a big difference! I didn’t have any croutons on hand, so I topped the casserole with seasoned bread crumbs instead- it was delicious! Everyone gobbled up this comfort food with a kick- we will definitely make again!