wow......thats all i can say. i really didnt know that the longer you beat shortbread the more tender tey come out...so i tried it.....beating the butter alone for 5 mins then adding 1/2 cup of flour at a time and beating 2 mins in between additions finally adding the sugar and beating 10 mins more. they are by FAR the most tender, beautiful shortbread's I've ever made and ive made a LOT of them always wondering why i couldnt get that same consistency! Now I know! I tried piping them....umm, unless you're she-woman dont try...the dough is thick and it took all my strength to do one tray.....i rolled the rest lol this is DEFINITELY my new shortbread recipe.....thank you so much!

very tasty variation to regular ol' pork chops n soup. i followed the advice of another reviewer and made 2x the sauce.......dont. when it came time to put the sauce on i only used about half of the ORIGINAL recipe and the chops were STILL swimming in it! tasty.....but you dont need to make 2x the sauce unless you are feeding an army. seriously. make em! nice winter change.....

pretty good.....i should have known they wouldnt be like a shortbread when i saw the eggs and oil and cream of tartar....duh but the picture made me think they would be more dense. As it turns out they are quite light....with a nice nutty flavour and the sugar coating is a nice and necessary addition, without it i think they might be a bit bland. I followed advice from other reviewers and added more sugar/salt and vanilla. My husband loves them......he's eaten at least 20 of them in the past day. Great for a cookie exchange.....it makes a LOT of them. I used my tablespoon measuring scoop to ball em out so they'd be about the same size. yummy. ill make em again

I didnt like this at ALL....but my family liked it better than I did. I would have given it a one star because I didnt like the smokey flavour the bacon gave the gravy....it seemed to overpower everything. I think I focused on that flavour though....so it wrecked it for me. I was disappointed. Family gave it 3 stars. I gave it one....averaged it out to a 2 star rating. not for us, but MANY others did so it just must not be our families taste is all.

this was excellent.....the first recipe i go to when i have chicken and no ideas to go with it lol it never disappoints

Didnt really like it very much :(

O.M.G. this recipe was wonderful! I used a smoked (uncooked) picnic ham. It was about a 6 lb ham and i cut and lifted the fat layer on top and stuck cloves in and lay the fat flap back down (sounds gross i know but i like to bake these hams with that fat on top) i stuck cloves in all over because i just cant imagine making a ham without cloves! Also I used honey instead of syrup...it was really REALLY good we ate it for days. Buying another ham today to have handy so I can make this again soon!

just ok. Probably wouldnt make it again

Amazing. I've never made french onion soup before but we just LOVED this. I didnt put the sherry in, because i dont like the flavour of cooked alcohol and it was beautiful. Can't wait to use up the other half of our french bread on more soup!!!

Really really great......only change I made was I added about a tablespoon of cornstarch to thicken. However....reheating it makes it thicker anyway, so if you will have leftovers, maybe just thicken what you'll be using for that meal! Delish!

Very good! I also substituted f/f sour cream mixed with skim milk for the heavy cream to cut fat/calories. I mixed it until it was the right consistency, about 3/4 cup sour cream to 1/4 cup skim. It came out a wee bit too runny, but scalloped potatoes usually are more thickened the next day anyway. They were delicious! I will definitely make it again....the same way, the runny-ness didnt bother us because the flavour was so good!

Maybe this isnt a fair review cuz I changed a lot. This was a last minute recipe I decided to make. I didnt have a graham crust so I used a regular crust, and I have homemade jam, so I used that, and I didnt have cool whip, so I used real whipped whipping cream (no sugar added). These changes should have made the pie LESS sweet....but it wasn't I still found it EXTREMELY sweet. I've had a lot of compliments on it though, others enjoyed it!

Delish. Makes quite a bit though, if you only need a bit halve the recipe.....so easy though, wish I hadnt wasted so much money on those tiny tubs you buy from the grocery store!

LOVED this recipe, honestly it was so easy and tasty I cant imagine why I would bother making a fuss for a roast anymore!!!! It went from the fridge to the oven in like 10 minutes and the gravy thickens itself from the flour on the roast, so it's ready to go. Really loved it, and my husband and son kept saying mmmm-mmmm-mmmmmmmm!!! lol

I thought this recipe was FANTASTIC. I followed it almost exactly, I just didn't have celery seed. I found the sauce was too much. Way too much actually, I couldn't fit it all in my crust. I just used a regular frozen deep dish shell and was surprised there was too much sauce because of all the other comments about it being dry. Wasn't dry one bit. In fact is was nice and creamy. delicious. I'll make again next time I want Chicken pot pie!!

They have potential but I may have made them when the cake was too warm. They got all doughy when I mixed the cake with the icing. I may change this rating if I make them again. I used an orange cake with vanilla frosting. Also, I froze them with toothpicks stuck in so they'd be really easy to dip in the chocolate. Try that.....a great way to dip then the toothpicks come right out when they thaw:)

Wow, thats a thick soup. I think it'll be REALLY thick tomorrow for leftovers lol I think next time I might use milk instead of half and half, and might sautee some onion for it as well. It's mighty tasty the way it is though. I did add one stalk of celery just because it seemed like it would be missing something.....and had no veggies in it. I'll make it again this winter for sure. Yum!!

AWESOME!!!!! I made it exactly like the recipe said to and it turned out beautifully!! Thank you!

I thought this was really good! Two things I hate about baked casseroles is 1. they get dry 2. dont like crunchy raw veggies in my cooked dishes So I made a couple changes that I was happy with. I sauteed onion, finely sliced celery and grated carrot, and mixed the cheese in so it wouldn't "peel right off" like another reviewer said happened to hers :) I also added another can of soup and a half can of skim...It was really quite good and will make it again as my usual tuna cassarole, since my "usual" one I eat without baking because it gets dry :)

This was really realy delicious. My husband and I loved it, and my son ate it without being made to which is a really good sign :) Followed the recipe exactly......and will make again for sure