These were fabulous! I made them last night and refrigerated them until today. I placed them on the counter (still foil covered) for about 4 hours today before baking. They taste great (noodles are a little more "done" than I'd prefer, probably from sitting prepared in sauce all night...still GREAT, I just prefer mine a little more al dente). I added 1 egg, Italian seasoning, garlic salt, a small handful of grated Italian cheese, parmesan, and crushed red pepper to the cheese/spinach mixture. I took the advice of others and piped into the manicotti using a ziploc w/the corner cut off. I also used an entire "big" jar of spaghetti sauce. Quick, easy, yummy...thanks for a great recipe!

The chicken in this recipe is a "5", for sure (the spinach, more like a "2" or "3"). To start w/, I tripled the marinade...it just didn't seem possible for 2 TBLS of liquid to marinate 3 chicken breasts. I tripled everything and added a dash of worchestershire sauce in place of cayenne pepper. The chicken was great and I think it will be great leftover as wraps or in salads. The spinach...eh....very bland. I was surprised as I was liberal w/the garlic and onions. Pretty tasteless. Doubt I'll make the spinach part again, but the chicken is a keeper!

I wanted to like this so much better. I took some of the suggestions from others and bathed the chicken in Red Hot before coating. I LOVE Red Hot, but I couldn't even finish these. I'm not sure why, but I really did not like them.

I made this at the advice of others when I was unexpectedly hosting a dinner for my husband's band. It was great! I used the advice of others and melted the butter (1 full stick) along w/some EVOO, 2 heaping TBLS of pre-minced bottled garlic, a dash of lemon juice, and 2 big squirts of yellow mustard (no dijon here) in the oven as it was pre-heating in a glass cake pan. I stirred, added the shrimp and coated, and then baked for about 10-12 minutes. While it was baking, I boiled 2 boxes of linguine/fettucine (I also added a little butter to the baking shrimp to ensure I had enough "sauce" to coat 2 boxes of pasta). I drained the pasta and tossed all together-then served sprinkled w/Italian blend shredded cheese. Yum, yum. So easy and so "fancy" looking! Thanks for a great go-to recipe for unexpected company!

Wow! These TASTE amazing! Presentation wasn't so great, but w/a little practice I'm sure it will improve. I used Devil's food cake w/vanilla buttercream icing. I tossed some in 10X sugar and coated the rest in melted baking Hershey's kisses (I didn't have any bark or desire to go to the store). Awesome. I will continue to play w/various flavors and presentation methods! Yum, yum.

This was a great something different for the holidays! I made it for a Thanksgiving dessert. I made it according to the recipe, except I substituted slivered almonds. The tart and sweet were a great combination; a refreshing change from traditional desserts. Added bonus is how quick and easy this was to prepare!

This is hard for me to rate, because I realized I'm just not sure I like peanut brittle. This was super easy to make and set well, but it tastes so sugary sweet to me....I haven't had peanut brittle since I was a kid, so I'm not sure if that's the way it's supposed to taste or not? Mine was also very oily/greasy on the bottom-possible I over-greased the sheet? The peautty flavor is excellent though and you really can't beat the ease of the recipe for a peanut brittle fan. I'll update when I see how others react! UPDATE: Others have raved about this peanut brittle, but I'm still concerned w/the greasiness.

These are sooooo good! The PB center is just the right consistency and none of those "weird" ingredients like graham crackers! I followed other reviewers advice and reduced the 10X sugar to 3 C. I also increased PB to 1 C and will probably add still more next time. These were a little time consuming and my presentation isn't the best, but I'm sure both will improve as I continue to experiment w/this recipe. I melted my choc chips in the microwave (45 sec, stir, 30 sec). The first time I used 1/2 bag of milk choc chips w/the shortening. Next time, just the chips. Finally, semi sweet mini chips (yes, all 3 "batches" of choc covering for 1 batch of balls....about 1 1/4 bags of chips and I used it all). This made about 86 smallish balls for me. Thanks for a great recipe! I made the balls and then placed in freezer for 30 min, consistency was fine for dipping.

This cake was heavenly and looked like a bakery bought cake! I made the cakes as stated in the recipe (w/liquid creamer). When I went to make the filling, I realized I had no vanilla pudding, so I used chocolate. As the birthday "girl" and her husband do not drink, I did not use Amaretto in the filling. I also am not a big fan of heavy cream, so i substituted fat free Cool Whip. The modifications were awesome! I used the filling solely as filling between the layers. I then frosted the cake w/Duncan Hines vanilla frosting (no choc drizzle). Awesome cake w/minimal effort above and beyond baking a plain box cake. Thanks! Ooops, forgot, I baked at least 30 minutes (toothpick test). UPDATE: VERY important to line pans w/parchment if you'd like them to come out in tact.....if you forget (as I did on my second try) this will create a wonderful tasting trifle!

This really good! I'm a huge fan of Jagerbombs (sugar-free Rd Bull & jager) so when I stumbled across this recipe I thought I'd give it a try. Now, I honestly don't remember the last time i drank root beer, so it may be the root beer taste that I'm enjoying, but this is good! My only complaint is Diet Root Beer isn't usually on the menu out so I don't think I'll be wasting calories on "real" root beer when dining out, but I'll def keep some diet root beer at the house for Diet Drunk Germans!

This is nice hearty soup for a cool fall day. Even though I didn't use cumin, it still tastes like chili w/cabbage to me. I used a lot of the suggested modification: 2 cans of tomato sauce, can of diced tomatos-not drained, a little minced garlic. My bullion cubes were about 6 years old, so I used a can of beef broth instead. I browned the beef and added all to the crock pot about 7 and it was on low all day until we ate at 6.

I guess since I just finished my 3rd helping; this gets a hearty 2 thumbs up from me!! What a great simple weeknight meal w/ingredients readily on hand. This will def become a staple at our house. I followed the recipe pretty much, except I didn't measure the onion (1/2 of a container of pre-diced), used a little more bottled minced garlic than called for, and used 2 cans of diced tomatoes (liquid drained). Next time I will probably use a little less than a full can of chicken broth and slightly less vinegar. I might try adding some spinach for some extra nutrients. Thanks! UPDATE: I made using baby spinach leaves (let them wilt in simmering mixture towards the end of simmer time) and it was a great way to make the dish a little more nutrient-dense. Thanks, again, for a great weeknight meal in under 10 minutes!

WOW! For a weeknight meal, this was great! Based on mixed reviews, I wasn't expecting much, but after we ate my husband said "You'd better get on that site of yours and tell them it's a good one"! I'm not a big fan of pastry crusts, so I used reduced fat biscuits and unrolled them along the bottom of a 9" pie pan. I then par-baked it for about 9-10 minutes (firm, but not browned). While it was baking, I browned the meat/onion/garlic mixture and followed the rest of the recipe as is (w/less cheese, you don't need a full 2C). I used skim milk, extra lean ground beef, 2% cheese and it was still excellent. DON'T skip the pickle juice, that's what makes it "special". Next time I will try w/baby bella mushrooms and Swiss (oh, I used Cheddar this time because I was too lazy to shred Swiss!). BTW: 2 dill spears diced = 1/3 C. Thanks for a great weeknight meal!

Just ok. I probably will not make again; not enough taste to justify the high calorie to low nutrient ratio. I made according to directions, except I added a layer of whole wheat noodles as the bottom layer to prevent sticking. I also used "real bacon pieces" instead of frying bacon (I added them to the onion garlic saute) and folded 1/2 of that mixture into the potatoes and used the other 1/2 on top (under the second 1/2 of the cheese). Maybe it will be better left over for lunch tomorrow. My husband liked it, so I'd probably actualy rate it about a 31/2. Thanks for something different!

This is one recipe I wish I hadn't followed the advice of fellow reviewers! Per prior reviewers, I used 1 lb ground beef and made the mini meatballs using my favorite meatloaf/ball recipe (minced onion, italian seasonings, garlic salt, worchestshire sauce, milk, egg, bread crumbs), used 8 cans of broth (7 chicken, 1 beef), 2 bags of spinach (1 baby, 1 regular), shredded carrots, and 1 C ancini de pepe pasta. The soup tastes great, but I realized I actually prefer a blander Italian Wedding Soup. I will make again, but this time I will follow the original recipe w/a blander meatball and all chicken broth. I will also use more spinach next time (and chop it before adding it to the soup). Thanks for a great recipe!

These cookies are great! I was a little worried because the base isn't my usual cookie base, but these are great! I followed the recipe to a tee, except I baked from 8-10 min at 350, per prior reviews. I found it easiest to "plop" all of the vanilla cookie dough on the sheet first because it was a little more wet. Then, I plopped the choc cookie dough beside and and molded the seams. Thanks for a great cookie recipe! *UPDATE* Still AMAZING! I froze half and thawed a week later for a family get together and they will as delicious as they were fresh. This is my new "go to" cookie recipe. *UPDATE #2* I just made these again and wanted to add the recipe as is made 42 "half & half" cookies + 6 all chocolate (umm, I ate some of the "white" dough :)). I figured out what's so great about the consistency, too...they don't fall! They stay exactly the same as when you take them out of the oven.

These are a very good cookie; a pleasant change from the usual choc chip. I followed the recipe as is, but next time I will increase the amount of M&M's and use mini choc chips as opposed to regular. My first batch was rather thin, so the following batches I increases the cookie size in hopes of having a chewier cookie. Looks good so far, but they aren't totally cool yet so they may still fall.

I wanted to love this, but it was just ok. I did not have cilantro, so that could have made a difference. I served it w/Spinach w/a Twist from this site and I devoured the Spinach but left lots of chicken on my plate. My husband and guests ate theirs, but no rave reviews like I usually get. It's unique and worth a try, it's just not my fav. I actually think I might try the lime butter on a blackened filet.

YUM YUM! Based on prior reveiws, I sauteed the onion w/garlic & baby bellas, then added about 3/4's of a can of diced tomatoes and the spinach. Tossed w/blue cheese just prior to serving. The only change I will make is I will use less blue cheese next time; it tasted great, but it's strong enough I can cut some fat/calories w/out sacrificing taste. What a great, easy, healthy, inexpensive side dish! Thanks for a new staple at our house.

This is an ok weeknight meal. Based on prior reviews, I halved the recipe and browned the beef w/the onion and some minced garlic. After draining the meat mixture, I added a can of diced tomatoes, a can of tomatoe sauce, 1/2 cup brown rice, and about 3/4 of a head of cabbage to the same pot and simmered covered for about 20 minutes. I'm not sure if the cabbage is "supposed" to be soft, but I like it w/a little "crunch" still, those this worked out well. I also added a dash of Worchestershire sauce, a dash of garlic powder, & a dash of Italian seasonings for some flavor. Served w/a dollop of fat-free sour cream and a sprinkle of 2% cheese.