Yum! Here's how to do it easily in the microwave: In a 4 cup Pyrex measuring cup, put your cocoa (I used a rounded 1/3 c), sugar (I used a rounded 1/3 c), salt, and cold water. Mix with spoon. (It will be quite lumpy). Microwave for about 2 minutes, stopping to stir several times. Microwave more if needed, but keep stirring several times until this syrup is fairly lump-free. Add the vanilla and the milk. Continue microwaving and stirring a bit until this is hot and creamy (about 5 minutes.) Pour into mugs and top with 1/ & 1/2 as directed or use whipped cream. Sooo yummy!!!

OMG this is fantastic made just as stated! (and I rarely follow a recipe to a T!) The drip-down-your-arm juice is FANTASTIC!!c

These were delicious, though they were crispy, not chewy. The only change I made was to add a 1/2 t salt. My next batch, I will try cooking less time in the oven.

Oh my GOSH! This was fantastic!!! My friend made it and brought it to our group to try out. Everyone RAVED about it! I think the only thing she shanged was to use yellow corn. It gave it a nice color so when I make it, I intend to do the same. Thanks for the GREAT recipe!

Yum! This was really an easy tasty dinner. I only modified slightly. Here's what I did: After placing the chicken breasts in my 9X13 glass pan, I sprinkles with grilled chicken seasoning (mostly garlic). I then topped with the soup combined with the milk. I didn't have Swiss cheese, so I used sharp cheddar, but I think Swiss might have been more flavorful, so stick with that. Then I topped with about 3 cups of the stuffing mix and a bit more melted butter than it said. My breasts were pretty big so I baked about an hour. It was really yummy.

Yummmmm!!! I'll admit, I changed a bit. I wanted more sauce to I tippled it (but used 1/2 and 1/2, not cream) I coated the chicken as directed with the Dijon mustard, but added the extra Dijon drippings back in as it was cooking in the sauce. I panned browned the chicken in seasoned flour first too. I don't normally like breasts because they're too dry compared to dark meat. I LOVED these! They were SO moist and yummy!

Excellent! The only change I made was to add about 1/2 cup of BBQ sauce when cooking. I cut the brisket in 4 pieces. When cooked, I removed the chunks of meat and cooled slightly before shredding with 2 forks and discarding the fat. I added the shredded meat back into the sauce after I'd skimmed the fat off and cooked for another 1/2 hour. I served on English muffins, but sourdough hogie rolls would have been great too.

Yum! I made it pretty close to the original recipe (something unusual for me). The only thing I changed were I used bulk Italian sausage and added an egg to the mixture. Oh, and I upped the garlic (like triple or more) and added fresh basil to the sauce. My recommendations- Use whatever sausage you like to start with. Italian was great. My friend Becky used Mushroom and Asiago that she got from Trader Joes. I don't recommend Mozerella cheese. Though it tasted fine, it resembled plastic on top. My friend used jack cheese and it was great. I love the sauce. I want more of it (50-100 percent more. We served it with Pasta. My friend used brown Batsmati rice. I liked them both, but the rice was better to me. We just wanted more of that yummy sauce.

This should be called an Apple Crisp, not an Apple Betty which should be made with bread cubes. Th was very good.

Oh my gosh this was great!! The caramel sauce was to die for. Double it for sure and pour on at serving time. I tried it in the microwave and it didn't get real thick until it cooled, but I probably overcooked it because it was not as brown as the picture showed. I topped with extra pecans because I love them.

I'm rating it a 5, but it didn't seem too easy. I had to stir it a lot to get it to thicken. I made it twice. Made with 1/2 & 1/2 was not so good. Much better made with heavy whipping cream. Thanks for the recipe.

This was really yummy Rebbecca. Thanks! I couldn't believe how fast it was and way cheaper and better tasting than the pre-made store bought stuff, I wanted to make it lower in fat so I used 1/3 water to replace 2/3 the oil. I suppose you could use lemon juice too but I loved it as made. I served it over linguine with a bit of fresh shredded Parmesan cheese and some toasted pine nuts. I made it twice. It was better made with toasted pine nuts rather than almonds, although, both were great.

This was really yummy! I made a few changes but I'm sure it would have been great as is. First, I mixed in about 1/2 sleeve of Ritz crackers in the stuffing with the butter. I used only 4 cups zucchini, which I pre-cooked in the microwave for about 3 minutes. I cut the sour cream in half since I had less zucchini and added some garlic POWDER (don't use garlic SALT, because it was pretty salty already with all the Ritz crackers) I wanted to make it a complete meal so I added a drained can of turkey meat to the zucchini/soup mixture. I probably cooked it 30 minutes and it was nicely crisp-tender, but the crust was dark and yummy. We ate 2 helpings each. Yum!!

This was very yummy. I'm not sure why, but mine had a bitter aftertaste in the crust. I used 1/2 King Arthur wheat flour because I ran out of white flour. I used Bud Light because it's what I had. Could it have been that? Other than that, it was great! I'll try again as directed.

Delicious! Made is just as listed. We Called it a Puff Baby. My 4 year old got a big kick out of the puff. Served it with Sauteed Apples from this site.

OH MY GOSH!!! These were FANTASTIC!!! We ate them right from the pan but they would be great on pancakes or with ice cream. I added a bit more cinnamon and cornstarch. I put up one jar canned to see how they come out. My 4-yr-old daughter won't stop telling me how great they were and keeps calling me the BEST mom!

I'm giving it a 4 because the chicken was great but the salad was just okay. The directions say to split the marinade so you save 1/2 for the dressing. There's where the problem lies. It makes a great marinade but a watery bla dressing. I added some oil because what's dressing without SOME oil. It was better but it still just tasted like juice. If you are one to like a squeeze of juice on a salad, then you may like this. My husband liked it even less than I did. Also, the salad lacked color for me to I added red bell pepper and slivered carrots. Sorry, I won't be making this salad again, but I'll keep the recipe for the marinade.

This was WAY Yummy! I made is as stated, but slightly redused the sugar and oil and added a bit more vinegar (white balsalmic). It was delicious! Don't let it set with the dressing on it. It makes the strawberries mushy.

Oh my GOSH this was yummy! I made it as directed only added way more liquid smoke. I used Kosher sea salt because it's what I had. When it was cooked, in less time than it said, I removed it to a plate to cool, then I shredded it. I Put the DELISIOUS broth in the fridge to separate the fat. Then added the whole thing back to the Crock pot (or nuke) to re-warm. My picky 4-year-old loved it too. We had it, and it's YUMMY juices over rice, but I'll bet it would be great on sour dough rolls too. Thanks for the GREAT recipe!

It was yummy. I was a bit sceptical of egg in the microwave but it was fine. Probably would be good with out cinnamon too.