I cut the recipe back a bit, since i was only marinating one rather large chunk of steak. I used real minced garlic instead of dried, and added a 1/2 cup of Merlot. Whisked it all together in a bowl and poured over steak in gallon-freezer bag, marinated 1 1/2 days. Cooked in the oven. I never got to taste it, but my son ate the entire piece of meat (enough for 3 people). He literally couldn't stop going back for more! Next time I will get to try it too. No need to look any further for a marinade recipe this is it!! Thanks SO much for this great recipe.

If you're looking for a buttery crispy chocolate chip cookie, this is it!!! I'm so happy to find a recipe that makes them like this, every time. I used 3/4 brown,3/4 white sugar, and cooked for 11 minutes. Then added some chopped pecans to second half of dough and made some chocolate pecan cookies baked @ 12 minutes. These are wonderfully crispy and warm right out of the oven. Yay! :+)

Soooooo rich and creamy!! I used 2 cps heavy cream & 2/3 cp half/half. I increased the cocoa powder to a 1/2 cp for a more intense chocolate flavor. Also added 1/2 tsp cinnamon and 2 Tb of Kahlua. I finely-grated Ghiradelli Dark Chocolate Bar into icecream mixture in the last 5 minutes of churning. If eaten like softserve it tastes like chocolate mousse with a more subtle chocolate flavor. When frozen more firmly the next day all the rich flavors of cocoa, cinnamon, and Kahlua blend together for an unbelievably smooth and creamy treat!

I'm thrilled with this recipe, I would give it 10 stars if I could! I only used 1 1/2cp sugar, added additional 1/4cp blueberries, 1 tsp orange extract along with the vanilla. This came together very easily, layered as directed in a dark coated bundt pan sprayed well with Pam Flour Baking Spray. I baked @ 375 x 10min. then 350 x 45 min. It took forever to cool, so by 1:00 a.m. I decided I was no longer interested in putting confectioners sugar on top. It was already pretty the way it was, and I just wanted to eat some, and go to bed! It is amazing when it's warm, and still wonderful and moist the next day. Such a fantastic recipe, I can't wait to make this for my mother. --Sorry can't tell you about whether it freezes well, Newman. There isn't any left to freeze, maybe next time :)

I made this last weekend, it turned out great! I love all the ingrediants, which is what caught my eye, and the combination of them was perfect. I let the chicken sit in the marinade for about 5 hrs, in the fridge. I really wanted to grill the chicken and then cook down the rest of the marinade for a dipping sauce......but couldn't get the grill to turn on! Either way, the family loved it and the chicken was juicy. I will try again with the grill next time and update later. Thanks Wolf for an awesome recipe! :+)

I used 3/4 cup buttermilk (cuz I needed to finish it up) instead of water, made tablespoon size drops easily, and cooked for 11 minutes. I set oven @ 375 and after a minute dropped it down to 350 and mine puffed up perfectly. I bought the pudding mix to put in it, but forgot.. my batter was thick and fluffy already so it didn't need it. I didn't have time to make your filling so I mixed shortening, confectioner sugar, orange extract, and marshmallow fluff together (in no particular measurement) Yum! Can't wait to bring them to work tomorrow.

I tried really hard to like these, but just don't. They definitely satisfied the chocolate craving that i had after reading all the reviews....but after that it was like.....meh?!? The only thing I did was cut the recipe in half...That's it. They were very simple to make, and to be honest I'll probably try again, but it seemed a little too easy of a recipe to have screwed anything up. The texture was a bit weird, but edible. Can't exactly put my finger on why i'm not thrilled. Thanks for the recipe though, I may try again and double the batch for thicker brownies and add chopped nuts and stuff.

This was a very simple recipe that turned out wonderful blueberry muffins. I cut recipe in half, which still gave 12 very large muffins. Added 1/2 tsp b.powder, 2 Tb lemon juice, 2 tsp vanilla, and used canola oil instead of veg. oil. Sprinkled generous amount of raw sugar on top and baked for 19 1/2 minutes. They are very moist and pretty! usually I do half each of brown/white sugar, but was in a hurry and did all white. They had plenty of flavor and rose really high!

This recipe was fantastic, I had just made 2 batches of the banana crumb muffins on this site, and wanted to see if these were as good. They were! I did half of wheat/white flour, half brown/white sugar. On topping I used all brown sugar and added some oats since people were saying the topping was too wet. I used Fresh blueberries, although I added more than it called for, which I don't recommend because it made some of the muffins too wet with blueberry juice. Otherwise these were awesome, and didn't last long. They do need to sit in pan a bit to cool off before taking out of muffin tins. Thanks for sharing. :)

Yep, just one more review of how these muffins rock!! These were amazing!! I did add cinnamon,nutmeg and vanilla to the batter. Added 2Tb oats to crumble topping which worked very well! Accidentally used one stick of butter instead of 1/3 cup(oops). put in good sized muffin tin, sprayed well with Pam and put crumble topping on generously at the begining. (not sure why SO many people are doing it at the end, there is no need to do so. Cooked for 18 min (even though i meant to ck them @ 16..) They came right out of pan, with beautiful muffin tops. The streusel was sweet and crunchy and wonderful. They taste even better the next day. I can't say enough about how great these are. Also made a batch of mini's and cooked for 10 min. :+) UPDATE: made them again, this time with whole wheat flour, canola oil, and used chopped pecans, oats and brown sugar, in the topping. They are still VERY moist and tasty, but now even healthier. :+)

I loved how easy these were to make. They did spread out a bit, so do make them teaspoon size drops, on parchment paper. I cooked them for 12 min. and they still didn't look done, so i let them sit on pan for a few minutes. They were crispy, chewy and chocolatey. I enjoyed the textures in this cookie and it wasn't too sweet. Thanks for sharing this recipe.

I enjoyed this and it was simple to make, although I added 2 tsp vanilla, and mini choc. chips, and 1 cup sourcream. It was definitely moist and dense, but didn't have much flavor. I may add a bit of extract like almond or orange next time. Very simple to throw together and I like that it was a recipe for a smaller cake. I brought it to work and it was all gone by 9:30 am. UPDATE: I made a chocolate version of this cake by adding 1/2 cup cocoa powder and 1 cup sourcream, 1tsp vanilla and 1 tsp orange extract, 1Tbs more butter,(used half brown, half white sugar) it was dense but moist and the orange/chocolate combo is fantastic. I love this recipe. (don't overcook the chocolate version! or it will be dry) :+)

These are simple and fantastic. I roll small balls in sugar and set on pan, cook for 8 min. Keep on pan for a few minutes before removing to rack, or they break. I always use Smuckers Natural PB, in crunchy or creamy (just make sure oil is incorporated into peanut butter before removing it from jar).

OK this was my 1st Angel Food Cake, let me start by saying I screwed up the part that said ROOM TEMP Egg Whites...... 35min with a heavy hand held beater and barely got to medium peaks,let alone firm peaks. Almost blew out motor so had to stop and put in oven as is. it rose nicely and looked pretty. Taste is good, unfortunately the texture was like sponge cake with holes. I know I screwed it up, so def. trying again tonight,per directions!! Will use 1/2 tsp orange extract in place of Almond just to see how that tastes. Hopefully I can do as well as others who've reviewed this cuz my son LOVES Angel Food Cake..

Overall this was super quick and tasty. I cut recipe in half, used strong coffee instead of water, added 2 tsp cinnamon, and 1/2 cup mini semiswt choc chips., cooked in 8" corningware dish for 35 min in middle of oven @ 350. pulled out of oven, poked holes throught out cake with back of wooden spoon, poured caramel topping(for icecream) in all the holes and across cake, set in refrig. to cool completely. Covered with whipped topping and served. Very rich and tasty!

These were TOO easy, which means i'll be as big as a house before the month is over!! best made with smuckers natural crunchy peanut butter and 1/2 brown 1/2 white sugar. Soooo Gooood. make them small so they don't break :+)

These were my first macaroons and I think they will be the only ones to make from now on. OMG, they were the quickest thing ever! They taste wonderful. I used 1tsp vanilla and 1tsp Amaretto. chilled dough for 30 min (had to clean the oven before I could use it) ;) Made small scoops,placed on parchment paper and cooked towards top of oven for full 15 min. I added mini semisweet choc chips to half batch. After cooling, I melted bowls of white choc. and dark choc. and dunked the bottom 1/2 in choc. and sat on wax paper till set. Crispy/Chewy/Moist!! I will fill tins and give as Christmas gifts. will try different extracts for cool combos like : lime juice/coconut, Pineapple/coconut, almond/dk choc, rum/coconut crm, orange/dk choc Thanks for a great, simple recipe!!

First time making a Pecan Pie. This was fantastic! I had to make a few x-changes with what I had but it worked. used 1/2 brown 1/2 white sugar, dark corn syrup, mini semisweet chips,Crown Royal 3 Tbsp, 2cups of Pecans. I sprinkled chips on pie shell and poured mixture over top. cooked for 60min. and had to let it set on counter for 2hrs before checking it. it finally set fully after well cooled. It was wonderful warm and chilled! Next time I may decrease the butter and sugar a bit and increase the alcohol :) I would love to try with Bourbon, or Kahlua, but Crown Royal was fantastic. I'm making another one tonight.

I cut the recipe in half since there's only two of us. Used blueberries,strawberries and blackberries. So nice blend of sweet and tangy. Used plenty of cinnamon and nutmeg in the topping and only made the top layer. very quick and yummy! Ate it warm with vanilla ice cream, and the next day, cold with homemade whipped cream. Loved it, berries were fresh and didn't need sugar sprinkled on them YUM!!!

still can't get over how quick I made these. They are similar to muffin tops, but they are amazing. I'm printing copies of recipe for everyone @ wk right now. I used plenty of lemon zest and squeezed 1/2 a lemon juice into batter, added 2 cups fresh blueberries and sprinkled with sugar in the raw, cooked 13 1/2 min. They are moist and wonderful. At the end of batter I threw in a few raspberries with the blueberries, that was a treat! Drizzled the lemon icing on right before serving. these are FANTASTIC!! thanks :+)