This was fantastic. Used a couple other reviewers suggestions to add a squirt of lemon juice and a tbs of balsamic vinegar to the marinade and let sit in the fridge for about 2 days in a ziploc bag. Reduced the heat, perhaps too much, I want to say I put it at 325 but may have been 300 -- ended up having to put it back in for another 30-40 minutes. Came out perfect then. Nice, flavorful and tender and juicy. Mmmmm. Will definitely make this again when I'm expecting more than two people for dinner.

This loaf came out really nicely for me. Instead of water, used coconut milk for a bit more flavor. Used Bacardi Gold as well for more flavor instead of a light rum. May have used slightly more toasted coconut as well. DH said the real flavor seemed concentrated in the crust, but he really liked it too. Will make this one again. Thanks Michelle!

DH loved it. Kids thought it was too weird. Will make it again for the two of us.

This was fantastic! Used the Gingersnaps for the crust. Glad I've got another pint of eggnog in the freezer so I can make some later in the year!

Awesome soup! I had to set aside the sautéed leeks, garlic, and bacon (per reviews) overnight and that resulted in a nice melding of flavors when I finished the soup the next day. It may have cooked a little long, but mashing a couple of the potatoes against the side of the pan made a nice thick, tasty soup. Will definitely make this one again.

This was ok. Different, but probably not a keeper for us.

Definitely a sweet bread and the flavors are very subtle. DH said it was "like candy". Texture was nice and smooth. Ended up adding 3 tbs. of flour extra from the ingredients as listed to get the "tacky" feel to the dough (it's been very rainy here). Definitely rose too much -- filled my 2lb machine with 1 1/2 lb ingredients listed, but suspect that might be using liquids which were too warm rather than too much flour. Will definitely try again with cold liquids. Made again with cold liquids. Only had to add 1 tbs of extra flour to get nice elastic dough. Still filled my 2lb machine.

Made this as a first attempt in my new ABM. Will probably only use 1/2 the pepperoni next time. Was a bit greasy/gummy, but that could have been me messing up the setting slightly.

The dough seemed a bit wet to start with, but added a little extra flour while kneading. Definitely make sure your hands are well dusted before starting. Came out fantastic, other than the stickiness at first, didn't have any of the problems mentioned in other reviews. Taste was nice, light and perfect with strawberry butter (about 1/2 softened butter mixed with 1/2 seedless strawberry jam). Yummm. Aha!! Made them again this morning and figured out that by doing it all in my cuisine art, it breaks the apples down more, and makes the dough much wetter. Definitely need to use a tad less milk and only add enough to get to that soft dough stage and not go beyond it to the sticky mess stage. The recipe got rave reviews from DDs 2nd grade class.

DH raved about this one. Was a bit salty, but that's the onion soup mix. Added a small jar of drained sliced mushrooms to this. Will definitely make this again. Served over egg noodles.

Delicious. Had 4 small lobster tails -- single batch of stuff was more than sufficient. Cooking time seemed perfect as well.

Made these without the red pepper as I knew the kids wouldn't go for that. Easy to make. Made some with my small scoop, those came out great. Made some with my larger scoop and flattened those more like croquettes. Those came out more like Chicken flavored biscuits -- not a bad thing, but might try reducing the baking mix some next time. Thanks for a great recipe Nicole!

These are good. DH liked them and he hates anything that's too sweet/rich. Got 5 doz with my 1" scooper. Dipped about a dozen in dipping chocolate, which seemed thick and goopy and even with the egg dipper was a pain cause some of the balls slid through. Good idea though! Ended up dumping the melted chocolate in a ziploc, snipped the corner off and drizzling it over the remaining balls and then let them set up. Won't make these often, but when I need something that looks fancy these are fairly easy (tho a little time consuming but can be done in advance). Forgot to refrigerate the balls, that would definitely help next time. [Update] This is also a really good way to "sculpt" cake shapes for DS's Cub Scout Blue & Gold Dinner. It was the basis for this year's Death Star and Vader's Tie Fighter.

Used the suggestion to add the white vinegar. This was fantastic. DH heartily approved and will definitely make again. [update] This recipe works very well in a crock pot too. 1 hour on high and then low until 170oF internal. (sorry, don't recall how long that was).

Fantastic. DH loved it. Got the chickens on a sale and used the second one for all sorts of things from chicken salad to the Best Easy Chicken Croquettes recipe also on this site. Will definitely make these again come sale time.

These were easy and tasty. I used my Texas sized muffin pans to make them (the pineapple rings fit perfectly) and ended up with about double-sized portions for what's listed for the nutritional info with the recipe. Will definitely make again.

These were tasty, a little greasy, but good. One kid loved them without the mustard, the other was in "not trying anything new mode". Will definitely make again. Liked the puff pastry much better than using crescent rolls as we've done before.

This was very close to the one that my grandmother and mother used to make out of the Betty Crocker cookbook, but more complicated. Didn't use the food coloring. Tasty! Very good on a crisp autumn afternoon. The pastry works well for apple pie too.

THanks for a great recipe!

Thanks Jeanne, these came out very nice. Helps to let the biscuits sit out a couple minutes so they're easier to work with.