This was great - couldn't be easier. I did mine as written (we did 10 minutes for 4 ears -- I think next time I might up that to 12 minutes for 4 ears) we wrapped it in the wet paper towels.. and it worked out beautifully -- will definitely be the way we do corn in this house from now on -- Thanks!

Ok -- these came out really good. Only change we made was instead of simply salt and pepper to season -- we used sea salt and a six-pepper spice blend... gave the potatoes a really nice kick, thanks for sharing this!

I've been making this for years off this site -- I've done it with peanuts, cashews, mixed nuts -- never had a bad batch yet - and Dad just absolutely adores it. Quick, easy, couldn't ask for anything more, thanks for sharing this!

We loved this - though as others suggested I think it'd work slightly better with salami instead of the pepperoni.. in any case, wonderful salad, thanks for sharing this!

Wonderful cheesecake, everyone in the family thinks this is the best. Only change I made is that I make my own crust (using the recipe on the Honey Maid Graham Cracker Crumbs box) - and blind-bake it before I fill it with the cheesecake mixture. Next time I'm going to try using ginger-snap crumbs instead of the graham cracker in the crust, but otherwise, as written this recipe is totally a keeper -- thanks for sharing!

Doubled the pasta, doubled the sauce (would've doubled the shrimp, but didn't have enough here) -- I too used more garlic than called for and half the wine and as I had pre-cooked shrimp, I didn't add it to the sauce until right before it was time to serve it - just to reheat -- but in the end, this turned out amazingly well. My (ULTRA PICKY) 10 year old cleaned her plate and asked when I'd be making this again... (and she NEVER eats ANYTHING). You're a miracle worker in our family, thanks for posting this one!

We made this the other day -- doubled the sauce and made a couple changes as per other reviewers suggestions... and while I have to say this was SO not to my taste at all (and the pork chops were overdone, even though we had nice thick Omaha Steaks chops in this recipe) -- hubby liked the sauce enough that he shredded the dried out pork chops and saturated them in the sauce. He claimed to really like it (but didn't bother putting the leftovers away for tomorrow -- which to me speaks volumes) - Probably a good recipe if you can get the right cook-time down, but for us this is one we won't be making again (sorry!)

Excellent cake, though I did just pour all the ingredients together in a bowl and mix it like you would a traditional cake (without all the wells separating ingredients etc) -- and it was very good. Didn't use frosting of any sort, ate it plain and it was very similar to a brownie-taste -- just in a lighter fluffier cake format. VERY good.

Not my kinda thing (so I didn't even taste it) - and I did change the recipe slightly based on veggies here that needed to be used (and an abundance of V8 that nobody would willingly drink) -- but hubby thought the soup was wonderful and asked if I could make it again - often. (Shame I didn't write down what I DID end up using, huh?) LOL Anyway this is my new go-to for vegetable-mystery soup -- thanks for the excellent base to start with!

Ok - personally I missed walnuts in this recipe, next time I'll add them for sure -- but otherwise these were terrific. Added vanilla (per other reviews) and while they were really good fresh from the oven, I thought they were even better the next day (cold.) I doubled the batch (because I happened to have 6 bananas that needed to be used) - and it made 29 average sized muffins. No complaints here at all!

I made a few small changes, but this is most definitely a staple in our home -- FABULOUS recipe! When I make this I usually do about 1 1/2x the amount of dressing (otherwise it seems a little dry to me) -- and I've used half broccoli and half cauliflower in the past and we liked that also. I added about a cup of sunflower seeds for a little extra crunch, a little extra bacon (maybe 10 slices) and 2 cups of cheese) and once I have it all together and am about to either serve it or walk out the door with it to whatever function I also add a small container of either grape or cherry tomatoes right on top -- they add a nice splash of color -- and I have never EVER served this at a function without being asked several times for the recipe. This one is most definitely a keeper!

Skipped the celery seed, reduced the sugar to 1/8 cup and the mayo to 2/3 cup (our bag of broccoli slaw was only a 12oz bag) -- but otherwise made recipe as written -- absolutely fabulous! Will definitely become a staple here! Thanks!

Ok - in defense of the original recipe, I did leave out the sugar and vinegar -- so my version was a little more basic (and I cooked the cabbage separate as it wouldn't all fit in the crock pot) - but at best, this was "ok". Meat was tender, but potatoes and carrots had a decidedly unpleasant taste, we threw them out after trying a bit of each. In the end, I might use this again to cook *just* a corned beef roast, but I imagine there are better recipes out there and I'm going to continue looking for one that more suits our family's taste. (Sorry!)

WOW! Used sour cream vs the mayo, added a bit more minced garlic (2 tsp) than what would've been 2 cloves (about double) and used the whole 4oz pkg of feta cheese. Wrapped each breast in 2 slices of thick cut bacon, baked at 400 for 45min then turned to broil for another 5 to crisp up the bacon and nobody could get enough of it. Thanks for an absolutely FANTASTIC recipe that will now be a staple in our home!

Excellent and easy recipe to make. I followed the other users suggestions and I made only half the sauce. For me, certainly plenty - but definitely easy enough to make a second half batch with the leftovers (if there are any!) if we need it. I too used canned peaches and only half the apples since we only had 2 left - but it was my first try making bread pudding and sure won't be my last. Thanks Suzanne!

These are too good to be *just* for special occassions. A little work, so I usually double or triple the recipe to get it out of the way, but these are our favorite cookies in this house...

In a word... WOW! Elizabeth - amazing cookie recipe... Just made some toll house cookies last night and was a little disappointed they weren't as good as I remembered. Tonight *still* craving a good choc chip cookie recipe I tried yours and WOW just NO comparison. I doubled the recipe and made the cookie dough balls about the size of a child's fist and they were about 2.5 inches diameter cookies -- made about 36 or so - and wow.. if they're as good tomorrow (if they last that long) -- this is a recipe I'll be using again and again and passing out with my Christmas cookie trays next year as part of the gift. Thankyouthankyouthankyou!

Omitted the vinegar since hubby usually says hot wings have too much vinegar in the sauce and it was excellent! I too opted to bake the wings (425 for an hour) vs deep frying and we'll make these over and over again - thanks!!!

AMAZING meatloaf.. and we don't *like* meatloaf normally. I made dinner, then threw this in the oven just to have *leftover* meatloaf sandwiches for hubby to take to work. It smelled so good we HAD to try it - and ended up setting aside the hot fudge sundaes we made to eat the meatloaf instead. Just unbelievable - this is the absolute BEST - thanks Lauren!

Sorry to disagree - and we hate to seem picky - but wow was this just NOT a keeper. This is the ONLY recipe I've ever gotten from here that I'd call out and out *bad* - the only one who seemed to like it was the 2 year old - and the ingredients separately are all things we adore. Way too many good things to do with tomato basil feta cheese. Sorry!