This was amazing!! Way better than any way that you could possibly season hamburgers. Thanks so much stacey!!

As another reviewer said, this is simply the Crisco recipe. But, with the whole corn syrup is bad for you thing, they've changed their recipe and I didn't ever save a card. So thank you for posting it. I do always add in an extra 1/2 c. of flour and don't roll between wax paper. I add 1 t. of almond with the vanilla. Yumm-O!!

These are very good. I didn't think they were that hard to make, but I think that I cut them too thick bc I didn't get 5 dz sandwiches. Oh well. lol Maybe that's what made them easier. I tried the log & slicing and I'm not good at that I guess bc it was a pain in the butt. But these are beautiful cookies and tasty too.

Really yummy. Lost my recipe so tried this one this year. I used evap. milk just because I also do in fudge. I mixed the pb and flour to avoid lumps. For those having problems, start the 5 min. only AFTER the candy has come to a full boil, which means you can't stir down the bubbles. And for those with dry, crumbly fudge, you've cooked it too long. If your fudge doesn't set up, add 1/4 c. milk and cook again. Not sure how to save dry fudge though.

I used devils food and baked a little longer to make sure it was a little dry. Added choc frosting and came to a nice thick dough. I also froze them, but they never became solid and were still leaving crumbs in the almond bark so I can't imagine trying to dip them right away. Also, 3 oz is like 2 1/2 squares, no where near enough. I thinned out the chocolate w/ several T. shortening and still used nearly the entire package. The time is also very wrong, no way that you're done in an hour. The taste is okay, very sweet of course. But since there are so many other problems with this recipe as written, I don't feel that any more stars are deserved. Sorry.

None of us cared for these. Way too sweet, and DH didn't like all the soy sauce. He thought they were supposed to be a chinese recipe. Too bad, because I really had high hopes, and this makes a LOT.

This wasn't anything special, really. And I ended up with the majority of the sauce left. I can't imagine using that much sauce for each serving. The batter wasn't on the chicken at all, so I added 1/4 c. flour which made for a very light, very thin breading. Only my eldest thought it was great, but he'll eat about anything. I guess if you're not real picky, that this is fine. It is a lot of time and work for ordinary though.

I've been making this recipe for a long time, it's in the Sneaky Chef cookbook. All three kids eat it without complaint, and it does taste good. The picky hubby however doesn't like it simply because you can see an orange color. I only use cinnamon and vanilla.

These were so good! I did use the whole packet of seasoning, and did not think that it was too salty and I don't care for salty foods. I couldn't make them quite as stated since I only had cheap hamburger and didn't want all of that grease in my rolls. So I also baked the meat in the 9x13 that I had also made rolls in at 400 for about 15 min. I didn't add the cheese in, one of the kids don't like it, so I sprinkled it on top after baking. Even my three year old, who never eats any meat but chicken, ate her whole slider. I made Sweet Dinner Rolls from this site and made 16 sliders.

I did not care for this recipe. None of us liked them even a little bit.

I've been making a recipe almost like this for about 12 years. The only difference was butter instead of oil, and it called for 1/4 c. flour too. I made this recipe as stated, hoping to cut the carbs slightly. With that much oil, the flour is really needed. It gave much more of a coating that I missed with these. So maybe butter instead of oil, since they were very oily, or leave the oil and add 1/4 c. flour. Still very good though.

These look wonderful, and I've made them several times, just never ate them until this morning....they are HORRIBLE!! Very, very salty. My son made them last week for lunch and I just assumed that he had messed up somewhere along the way. But then I made them again this morning, following the recipe except for adding vanilla, and they really do just taste that bad. I'll stick with the truck stop buttermilk pancakes from this site.

First, I always peel my zucchini before I make anything with it. Doing this eliminates the green give-aways that so many others complain of. I omitted the walnuts because I hate them. The recipe says to spread, not pat into the pan, so I turned up the kitchen aid until it looked like brownie batter. This of course, also chopped up the zucchini shreds more. They were not cake like, but not like fudge brownies from a box either. Somewhere in the middle. The brownies were good though, no green aftertaste, but I make spinach brownies all the time so I may not notice. I did think that the frosting was more sugary than chocolaty tasting, but that may just be me.

This was such a waste of good strawberries. :(

Yum! My dh would have adored this recipe as written, but he'll never know now. I, on the other hand, prefer sausage in my gravy and not the other way around so I also doubled the flour and milk. No salt, 1t. of pepper. We had it with Grands! and hashbrowns for a super-carbarific breakfast. I did brown the flour after I added it to the sausage, but you wouldn't want to if you like the "white" gravy.

YUM!! I baked them for 5 minutes, flipped, and then baked for 3 more. They were not golden on the bottom when I flipped them, but they continue to brown after you flip them over. LOVE how crunchy these are.

This is my favorite recipe for fried potatoes. I fell back to this recipe with nasty canned potatoes, but also started zapping fresh spuds in the microwave to cut down the frying time from an hour like my mom's recipe took. My family has always added the onions in the beginning, and yes they either get very caramelized or get a little burnt. I think it must be an acquired taste: ). I usually sprinkle them with garlic powder while I'm cooking them, and the kids eat them half potato/half ketchup.

I used the crisco recipe for the cookies, and chocolate cake. I made Dream whip frosting. I only baked them for 16 minutes, and they came out just fine. I had mixed up the cookies the night before and froze cookie/ice cream scoops of them, but cut them in half for the cupcakes. I made 24, but there was batter left for 2 more cupcakes. Kids loved them.

Kids all love them, and a fun way to serve up an old favorite.

These are delish!! I used bread flour instead of all-purpose, and proofed the yeast with the water and sugar in the bread machine for 15 minutes. The first time I made them into clover-leaf rolls, the ones I'm making now I'll just put into a 9x13. The crescents seem like too much work. After forming, I let them rise in the oven, after heating it to 170 which is the lowest mine goes. I cover them with oiled wax paper and let them rise 1-1 1/2 hrs. I haven't had a problem with sticky dough or them not rising, but I have had to through out the yeast and start that again. If your yeast is no good, you'll end up with biscuits instead of rolls.*Update*I made them tonight as stated, with AP flour and they still turned out wonderful. Formed them into 16 dinner rolls to use for Super Bowl Bites.