SOOOO GOOD!!!! I made them twice in the past 2 days b/c the first batch was gone already!! The first time I made the serving size in the 8x8 glass pan and used a mixer to beat the ingredients, they turned out delicious and chewy! The second time I doubled the recipe and used a 9X13 dark pan, didn't use a mixer to beat the ingredients, and they came out cake-like but still very good! So it could be the way you make them that affects their turnout... either way these are YUMM-O!!!! :)

These were okay... My boyfriend and I both were not fans of the extra sweetness from the Jello mix. My favorite cookie recipe is from Nestle's so perhaps I just like a saltier cookie. These tasted really too sweet... but thats just me. Thanks anyway :)

Omigosh, sooo good! And pretty healthy- compared to what I normally make off of this website! ;) I just used the Spring Mix salad I had in the fridge and instead of bread crumbs, I decided to smash up these yummy little crostinis I bought from my supermarket's bakery to create my own, pre-seasoned, bread-crumbs. This was so good! I also added extra crumbled goat cheese to the salad that fell off when I was slicing it, some tomatoes, and more crostinis- chopped in half to look like croutons. I also used more olive oil & vinegar than called for but thats how I like it. :) This was delicious!!!!! *Also, I would add some sliced steak to this next time I have some on hand- it seems like it would taste great with this salad!

YUMMY! These were soo good! In case you are wondering like I was before I made these- use creamy peanut butter, not chunky. I almost used it out of laziness but was so grateful I grabbed some creamy just in case at the store, I can't imagine what these would taste like with chunks of peanuts in them. Anyway, these are delicious and are very small but rich, so I couldn't eat too many at once but my boyfriend sure could! I will definitely make these again. I give this recipe 4 stars because they are sooo rich (sweet), or else I'd give it a 5. :) Thanks again!

YUMMY!!! I LOVE THIS RECIPE!! But then again, I LOVE cheese! Especially the Velveeta kind. Mmm! This is so delicious. My boyfriend thought it was good but didn't love it as much as I did. I think it was because of the Velveeta, he has never been too into melty/creamy cheese sauces- I on the other hand love them. All in all I give this recipe 5 stars! And will definitely make it again- when the boyfriend's out of town, more for me! :) Thank you again!

I LOVE THIS RECIPE! I have not had such a delicious alfredo sauce in years! My boyfriend also loved this as well! We had our fettuccine with caesar salad and cheesy garlic bread on the side. You MUST buy the triangle shaped block of parmesan cheese and grate it yourself for this recipe- it makes the world of a difference. It is much more expensive (around $12 for the triangle) but then when you grate the cheese, you wind up with TONS of it. I accidently bought 2 triangles of parmesan the first time I made this (thinking one wouldn't make enough grated cheese for the recipe) and once it was all grated I had to put the leftover in a tupperware and we used it for another month & 1/2 for sprinkling on top of pizza, spaghetti, etc- and we use a lot of cheese. Anyway moral of my story is don't waste your time on this recipe if you are going to use pre-grated processed cheese, it will be lumpy and ruin your sauce. Thanks again for the delicious recipe!!!

I have NEVER liked spaghetti & meatballs but one night my boyfriend asked me to make it for him and thanks to your DELICIOUS recipe, I am now a spaghetti & meatballs LOVER! I follow this recipe exactly except I use Panko bread-crumbs in the meatballs, which are the bread-crumbs I prefer for everything. This recipe does take a long time but if you plan ahead and follow it exactly- its SOOO WORTH IT!!! Plan at least 2 hours of cook time and get the sauce going first- instead of doing the meatballs first like the recipe suggests. You have to cook the sauce for 90 minutes so you might as well do the meatballs while the sauce is cooking rather than doing them before you even start the sauce, taking on another 15-20 minutes to your entire cook time. This recipe tastes SOOO FRESH and authentic, thank you again!! I wish I could give you more than 5 stars!

THIS IS A FAVORITE IN OUR HOUSE!!! We make it at LEAST once a week now, with my Mom's mashed potatoes recipe as a side. I use the leftover rice cereal/cheese/breadcrumb mixture that fell off the chicken when covering it and pat it on top of the chicken in the baking pan. I then cover all the chicken in the baking pan with extra cheese (we love cheese). IT IS SOOOO DELICIOUS! *ALSO* I do not use Italian Bread-crumbs, I've never really liked those- so I bought Panko plain bread-crumbs and first used them for this recipe and that is what I now use for everything. This recipe deserves 10 stars!!! Thank you!

These were good but I used the displayed raters changes and added sour cream (16 oz. and about a tablespoon of milk). It was good but I wonder if the sour cream & milk kept the potatoes from getting crispy, which is how I like my hash browns. I also cooked it at 400 degrees with tinfoil covering it for the first 30 minutes then put crunched up corn flakes * melted butter on top and left it uncovered the last 10 minutes. Next time I will either use 8 oz. or no sour cream at all, depending how risky I feel. I wish the potatoes had browned, they really didn't at all but I think thats due to my changes. Otherwise, this was delicious!! By the way, I only used 1/8 a cup of chopped onion, as I don't really like onions and I'm glad I did because you could definitely taste them even with such a small amount. Thanks for the great recipe!! :)