This was a simple and quick recipe to make. Hubby rated it as a 3, said was good, not bad but needed something. My daughter Emily said it was awesome gave it a 5. I was in the mild with both of them. I will make these again, but will agree with the both of them that they were good. Hubby and I agree that maybe I should add some cumin, chili powder or more red pepper flakes or maybe less brown sugar. It needs an added kick. Please give this a try people. It's a really good recipe. Worth the try. Will make them again.

WOW, thanks to AR buddy Keri for suggesting this recipe. I had accidently bought pork stew meat, and shouted out about favorite AR stew recipes. Keri suggested this recipe as an alternative if I wasn't set on making stew, it is something she makes. WELL!! It was a total hit with my family. Now, I did serve this as one because of the meat. And DH said it was the most tender pork. Now I also had it in the slow cooker as well and it cooked all day. The flavor was spot on, not to hot and not to mild, just right. My kids had 2 bowls which was amazing. Thanks to Keri for introducing me to this one. I've saved it.

I made these. I want actually a 4.5 stars, couldn't give it a total 5 star for sort of being messy. I did follow the recipe to a T. And all the steps were really really simple. The flavor was great from what my kids tell me. Son didn't like the onions but oh well. My other 3 children gobbled them up. The only part I found was it was hard to spread the potatoes on the tortillas. I think I would do what I do with refried beans for the next go around, because I will make them again, is put the potatoes in a ziploc baggie, snip the corner and pipe them out on the tortilla for easy coverage. But all in all, very simple recipe. Get way to use leftover mashed taters.

This was a wonderful pie. Light and airy, sweet with the light salty flavor from the peanut butter. Now, the next time I make this, I will make sure it refrigerates over night. Two to 3 hours just doesn't hold up every well. I only got one nice standing piece out of the pan, the other peices flopped on the plate. I guess I'm glad it was just for my family. But all in all it was simple to make, flavors were great. And it diffently makes your mouth water.

This is a rating review from my daughter Emily who made this recipe. We had to do a couple of tweeks. To help this recipe be a success for her. I only helped her when she got a little confused on why it looked like shredded cheese with mayo and pimento. So here's the adjustment. We took out a hand mixer to break down the cheese and get it like the bought version you get at the local grocery store...This helped a lot. It lacked something, but didn't add salt or pepper, we added 1/2 tsp of paprika and to Emily's taste it worked. She was so proud of her self that, she wants to make this again.

My family and my neighbors really enjoyed this recipe. Using one of those hand blenders I followed the suggestion from a previous review. And found that to be so helpful and handy....now I know how Taco Bell's taco meat is always this way. I will totally make this again and now use my hand blender in other uses like this. This gets my 5 star. I didn't change not one thing to this recipe. Everyone had more then one hot dog. Thanks

My family really really enjoyed this. I thought it tasted great. Funny hubby said more salt and zing other then that, he'd like me to make it again....Me and the kids thought it was excellent. I ate it with out the noodles while everyone ate it with the noodles. Thanks for the recipe. It's a keeper.

I make this recipe every year, it's been a tradition since I was a kid. We have used almond bark melting chocolates in the place of semi-sweet baking chips or Baker's brand melting chocolates. Simple and easy to do, even the kids have fun helping in this area by putting the peanut butter on the crackers and sandwiching them together.......

I make these once in a while. I like to use almond bark but still a simple and easy to do.

This was a very good recipe, flavor was excellent. However it was slightly dense. I would have lessen the milk to a 1/3 cup. But other then that it was very good.

Just as I remember it, when I was a kid living in Guam. Hmmmm soo good, didn't do anything different from the recipe other then using boneless pork chops, pounded slightely, trimmed the little bit of fat off the edge, and sliced in half to fit on the screwers nicely. Wonderful Wonderful.

I used this topping for my Blueberry Muffins and it was an instant hit, will use again. But more topping on them because I forgot how much muffins expand when they bake, very very simple and worked soo well.

This was really good, I didn't use the cinnamon in this recipe because I used it on top of Blueberry Muffins, worked out soo well. I will use this again. It made such a nice light crunch, flavor and presentation to my morning breakfast with my family. I totally forgot how much muffins spread when they rise in the baking process, I will totally douse them with more crumb topping the next time. It turned out great. Thanks

The mushrooms made flavor in this dish, would however add more shrimp. I doubled the recipe, big family! I used a 1 pound of shrimp, but didn't thicken I like I wanted--guess I'm picky. I don't like runny, I like real creamy sauces. But I added Konjac glucomannan powder used like cornstarch about 3 teaspoons for doubling the recipe(if your curious I bought the powder from miracle noodle dot com--it's amazing). I cooked the pound of shrimp with 2 tbsp butter 1 tbsp of fresh minced parsley & 1 tbsp minced garlic. Then added it to the cream mixture. But would add more shrimp the next time I make this. I soo will make this again. Flavors in this dish just popped! YUMMY YUMMY YUMMY!!!

This recipe was good. But didn't thicken. I did cook shrimp in butter and garlic separate from the 1/2 & 1/2 and parm. The parm. didn't melt like it should in the beginning But did have to raise the temp to a slight boil to get it to melt. I didn't use the suggested noodle with this recipe, was trying a new noodle called "Miracle Noodle" made from Gluomannan. Instead of using flour to thinken it, used Konjac Glucomannan Powder, used just like Cornstarch. The sauce was doubled and I only used 1 tsp of the powder to thicken, and it did it just beautifully. Hubby and I rated it a 4 because the flavor was good, but not out there knock your socks off, but a very good recipe. And simple. I'd make it again with additional garlic and more parsley.

We love these cookies... I had never been able to roll out successful cookies and get them to a pan, as easy as this and still tast wonderful. This made a lot of little cookies with small cutters, and using big cookie cutters, it made a lot. My kids had fun eating them all up before I could decorate them. They taste great with or with out frosting. Thanks for such a wonderful recipe.

This recipe was really good. I cooked the rice in a rice cooker, the only draw back was the rice cooker on the 2nd step. It kept sucking up the milk and sugar really fast. But I kept adding and adjusting milk, sugar, butter(a 2nd tbsp) and vanilla (1 1/2 tsp more). It cooked so fast. But next time 2nd step on the stove. But turned out soo well anyway that hubby was in pain for eating to much. I will be making this again in the future with my family.

This was really good. Took longer to cook then given in the directions, but my chicken was 5 1/2 pounds. I added 4 green onions to the inside when I stuffed the chicken with carrots. And increased the broth to a total of 2 cans of beef broth and 1 carton of baby portabello mushrooms. I removed the bacon as suggested in the finally step of baking and chopped the bacon up and used it as a garnish. With the broth and mushrooms, I removed the mushrooms, strained it and made pan gravy(pulled a portion of gravy out from my son, who doesn't like mushrooms) then added the mushrooms back and served it over garlic mashed potatoes and chicken. We soo enjoyed the flavors of this recipe.

These were a lite flavored cookie with just enough sweetness from the seedless red raspberry jam I used in thise recipe. 1st cookie tray I made got a little crisper then I wanted, so the 2nd tray I put in for 10-12 minutes. I think I also didn't make the thumbprint big enough, some of my jam runth over. But hubby gave me a 4 star his thought in the over all taste of the cookie. I'd make this one again. And try my homemade pineapple jam in it.

I wished I had read other reviews but didn't. These were an expensive waste. I followed the ingredient list and directions to a T and it didn't help with the mess that it made. Almost like battering chicken fried steak...now that I know is messy but it turns out great. I used parchment paper and cookies had to completely cool before removing. After making the cookies, I viewed other reviews & wished I had not used the tube almond paste but that was my only option. Before adding the confectioner's sugar and egg whites. I thought it would be a good cookie, looked like the start of a sugar cookie. Smelled wonderful and looked great. After adding the c.s. and egg whites it became gooey and un-ball-able. Lightly flouring your hands didn't do the trick like it mentioned, no little bit is enough you have to completely toss them in flour to help hold their shape and then dipping them, as a so called ball into egg white wash made it worse. They instantly lost shape again. Shaking excess egg white doesn't come off very easily either. 1 1/2 cups of pine nuts didn't work in my favor for I ran out before completing the last step. I was glad I bought extra because thinking ahead. It took 2 cups of pine nuts. This recipe was expensive to make. 7oz almond paste was $6.19 a tube & had to buy 2 and had to weigh it exactly to get 12 oz. The pine nuts were $2.69 per 1/2 cup and used 4 little bags. So my total with all ingredients included was $23.95. They looked good baking, but didn't taste rem