Bacon, cheese, bread....how could this be wrong?! It's not! This was really good, though I had a tough time getting it cooked all the way through. I did sub Grands biscuits for the frozen bread dough, so that could be the issue, but I would think they would actually bake FASTER? This was very simple and a nice addition to our Mother's Day brunch.

Do not be scared! Live a little and step outside the box; these are fantastic! I followed the recipe w/2 minor alterations: 1. I made as cupcakes (baked for right around 20 min a batch and the recipe made 30 cupcakes for me) and 2. I never have buttermilk so I used the milk (1% at our house) and vinegar substitution. I should probably make it known that I'm NOT a from scratch cake fan; I tend to prefer Duncan Hines box mixes, so I baked these more for the novelty of the sauerkraut w/low expectations...well, they certainly exceeded the low bar I had set! These are great! great flavor...I'm not sure what the sauerkraut does (some bites I felt I could get the barest hint of sauerkraut, but maybe it was all in my head), but these are def worth trying! I frosted w/butter cream (butter cream II from here, actually) but next time I think I'll try w/either a cinnamon-y or a caramel or a PB or a mint frosting (the possibilities are endless!) thanks to the suggestions of wonderful RE members.

What a great simple nutrient dense soup! I didn't have/don't like all of the ingredients, so I just used the veggies I had on hand (2 red bell peppers, 1 orange bell pepper, 4-5 carrots-some chopped/some shaved, 1/2 a red onion, 2 broccoli crowns, about 1/2 bag of frozen white shoepeg corn, and 1 box of frozen peas) and didn't measure anything. I sauteed the onion and peppers in a dash of EVOO and 2 healthy spoons of minced garlic, then added a carton of chicken broth and the remaining veggies and simmered for about 10 minutes. I added a can of skim evaporated milk w/a dash of flour mixed in. Then, I lightly blended some of the soup w/my immersion blender and added about 2/3 a 2 cup bag of 2% shredded cheddar. Good stuff! Even Mr. LTH said "Tell them Mr. "L""T""H" like this"....

This was really tasty & easy...what a great combo! I did take the advice of others and double the sauce (for 2 VERY large chicken breasts and 2 heads of broccoli). It was a tad salty to me (which is odd in my world), so I think I will try w/reduced sodium soy sauce next time. I browned the chicken in just cooking spray to reduce the oil, though I did dredge the chicken pieces in flour, first. I chopped my broccoli very small and next time I will leave it a little larger for more flavor and better presentation. THANKS for a great weeknight recipe!

This is AWESOME! I did change it a bit personal taste, but I'm rating it anyway because it would work w/any personal preference cheese/bread combinations. I'm not a fan of cream cheese, so I used provolone for me (and American for Mr. LTH). I used 12 grain bread for mine (and pumpernickel for Mr. LTH). Outstanding! I've been on a ham, pineapple and onion pizza kick, so this was a much more figure friendly way to feed that craving (and I'll add some onion next time, too!). THANKS for a great recipe!

I was looking for something different to do w/shrimp (other than garlic butter/scampi style) and stumbled upon this. It looked interesting so i decided to give it a whirl. I followed the recipe (minus black pepper) & I subbed lemon juice for the wine. I only used a couple tblsp of butter for the basting sauce. These were a nice change of pace & I will make them again.

These are lovely little appies! I needed a use for cukes after Mr. LTH mistakenly picked up a couple thinking they were zucchini, so I turned to the RE and someone (CC?) recced these. I made them for an appy for dinner w/my in-laws and they were a hit. I followed the recipe to a "T" (though I did half my cuke slices and kind of stagger stack them on my bread slices) & will make these again. Thanks for a great recipe for "zucchini"!

I really liked these! I marinated them in the pickle juice (didn't measure, just dumped to cover the meat) all day and then grilled for a yummy easy dinner! These had a great dill taste, kind like a Dill Pickle Potato Chip. But w/pork. And not crunchy. Good stuff!

This was just ok for me. Nothing to write home about, but a nice easy side high in nutrients.

BIG fan of these! They weren't difficult to make at all, and took no more time (less, actually) than baking a potato in the oven or on the grill. I left the skins on mine for the nutrients and set in a wooden spoon to cut (it took me a few cuts to get the hang of it). I skipped the butter and just drizzled w/a little EVOO. For the second part, I topped w/a mixture of bread crumbs (panko would be even better!), parm, garlic salt, crushed red pepper, and chives). I'm not a huge potato fan (unless they are deep fried, of course), but I really like these. These will be a potato staple at the LTH house! TY!

This recipe has a lot of potential! I need to preface this be saying Mr. LTH and I love, love, love beer, yet do NOT, as a rule, enjoy foods cooked with/in beer. Yet, this recipe intrigued me and I took a risk and made it anyway (come on, cheese, bacon, beer, pretzels?!). As written, it's a little bland (I more than doubled the garlic and couldn't taste it!), but with a few minor tweaks could be my second favorite mac & cheese (nothing's going to top our recipe!). I'd rec increasing both the garlic and the bacon significantly (the bacon taste was almost undetectable, sadly) and adding a dash of dry mustard, as well as the *wet* mustard. I'd also rec using a variety of flavorful cheeses. I also found I needed to cook my *roux* a lot longer to get it to thicken up, so don't start boiling your noodles until the white sauce has begun to simmer. This is def worth giving a try!

This is a really nice soup! I made a few changes, but the underlying idea was the same. I only had one head of cauliflower and had to use onion instead of shallots because my store didn't have shallots. I also used an entire bulb of garlic. I subbed 1% milk for cream to lighten it up and added a dash of crushed red pepper and a handful of shredded cheddar (i forgot to adjust the milk for less cauli and needed to thicken it up a bit). This is not the most visually appealing soup, but it tastes GREAT! I will reduce the thyme a little next time per personal preference.

This broth had a GREAT flavor, but I wasn't a huge fan of the chunks of chicken and potatoes (personal preference). Next time, I think I'll use my immersion blender to blend the potatoes a bit and I'll shred the chicken. I'll also add even more corn. This is def worth trying!

These received mixed reviews, so it's kind of hard to rate them. They seemed to be a love them (some aid they were the best cupcake they'd ever eaten) or hate them (my dad didn't finish his) cupcake. I'm on the fence w/them (the texture is a little weird to me...the wetness of the filling at the bottom of the cupcake) personally, but will probably make them again. Very easy & I followed the recipe to a *T*, though I did add a little marischino cherry juice to my home made butter cream to give it a pinkish tint and a slight cherry taste.

These were very simple to bake and baked nicely. I followed another reviewer's suggestion of baking in oven safe bowls to retain their shape. I also added Italian Seasoning, garlic powder, and crushed red pepper to the dough and I'm glad I did. While I like the texture, I think these would have been incredibly bland w/out the added flavors. This made 8 SMALL bowls for me; if I make them again I will make 4-6 larger bowls instead.

I thought these were pretty good, but none of the other 7 people I served them to ate more than one, so.... They were also kind of a pain to make, as the cream cheese mixture is very thick, so coating the grapes, then getting them out of the coating and into the almonds was not an easy process. I added at least double the cream to try to thin out the mixture for easier coating, but it was still a little time consuming. I'm surprised at the number of reviews that claimed these were bland...my biggest issue was there was almost too MUCh flavor, overpowering the grape. These are def worth trying!

Do NOT be scared of these! They are FABULOUS! The bacon adds a nice salty/smoky flavor and the coffee (I HATE coffee/coffee flavor) serves only to bring out the depth of the chocolate taste. I'm also not a fan of *from scratch* cake recipes (they never taste as good as the box to me), but THIS does! Unbeknownst to me, Mr. LTH had used the last of our milk, so I had to use heavy whipping cream in its place, but that was the only change I made (other than to halve the recipe, which gave me 11 cupcakes). DO try these; TY for a great recipe!!! EDIT: I made these for the second time as minis for a meeting I was catering in case people were a little *intimidated* by them. They make 10 dozen minis!

FABULOUS! This is my new *go to* company dessert! Crazy easy (using ingredients I readily have on hand) and tons of impressive presentation possibilities! Mine did crack when I plated them, so I need to determine what caused that and fix it, but other than that they were out of this world! The 2 *non-dessert eaters* in the group even ate every last bite of theirs! These are a MUST TRY that can make the most novice baker look like a rock star! TY for a great recipe!

I hate to be the odd one out, but this did not work for me. I was super excited to try this because I'm a big fan of box cake mixes and assumed since this started w/that as its base, it would be like a box cake, only BETTER. Um, not so much. I tried one fresh out of the oven (un-frosted) and was underwhelmed...so, I thought I'd reserve judgement until they were frosted...still underwhelmed, so I thought I'd see the guests (made them for a baby shower) reactions....still underwhelmed (they thought they were brownies!), so I tried them after a couple of drinks, STILL underwhelmed (and if a chocolate cupcake doesn't taste great after a few drinks when you're starving, it never will)... I followed the recipe to a *T* (other than baking in cupcakes, rather than a bundt pan)...my batter was very thick and my cupcakes had very little taste, less than a traditional box mix chocolate cake. I won't be making again, but hundreds of other people can't be wrong, so def try it for yourself!

These taste good, but I had a hard time getting mine to set and look pretty. I used black cherry Jello. These are really good, but so are *regular* grapes, so I'm not really sure when I'd make/serve these again (made them this time because they intrigued me!). I followed the tips of many reviewers and stirred in the Jello powder while the grapes were still in the strainer.