SO good! These taste like Christmas. :o)

I've been making these as part of my Christmas baking for at least the past 5 years and every year they are perfect. Delicate, lightly sweet and decadent all at once.

WOW! So simple, so delicious! This literally came together faster than the oven could preheat.

Very odd recipe. First I was intrigued by it; Then I read the reviews and was almost intimidated by it; Decided to give it a go anyway; While cooking it, I thought I had made a terrible mistake (as it was a grainy lumpy mass in my pan and I tried to stir it while letting it get hot enough to dissolve the sugar but not hot enough for it to boil); finally I added a bit more butter and some water to it--so the sugar would have something to dissolve into; Finally I had something that resembled jam!...however my success was short lived. After canning it and cooling it, it's returned to the crumbly sugary state it was before adding the water. Clearly there has got to be some liquid missing in this recipe? I found another one on another site I will try...its basically the same recipe with the addition of 1/2 C apple juice.) For what it's worth, it tasted fantastic before it cooled and hardened.

Not bad. Not at all like chinese restaurant fried rice, but not bad for "homemade" chinese. Healthier that the real stuff since it doesn't have the MSG and oil.

This dip was pretty good, although it was very thick. I added a bit of milk before baking to thin it out a little bit and it still was thick, almost more like a spread. Next time I would add more milk for sure to make it a thinner creamier dip texture. Flavor was good.

First-reuben dip is awesome! Second- DO NOT use canned corned beef...I can't even fathom how nasty that would taste. Lastly-Don't rate a recipe low because you have a question about it-that's rude. My suggestion would be to try a batch before serving it to any vegetarian guests/family to see how it tastes. Do they like meatless reubens? If so they'd probably like it. The ingredients are cheap so whip up a batch and see how it goes over. Thanks for sharing!

4 stars, since I would give 3 and my husband would give 5. I used white cake and before dipping in white chocolate I tested one and it reminded me of eating the cake "skin" left on the bottom of the board/pan when you lift off a slice of cake. I froze them before dipping and that worked well (although dipping anything in chocolate is always a pain, in my opinion) They also set up quick from being frozen and then set back on the cold/frozen pan. My husband declared that none of these were leaving the house on a cookie tray--he wants them all for himself (lol) so I am guessing I will be making them again. Once chocolate covered they are pretty good. This is one of those recipes you'll just have to try for yourself.

We have game nights often in the cooler weather and my husband has deemed this dip a game night necessity! I just used pepperoni and not any onion, olives or green pepper. It was a definite hit. Thanks for sharing!

Very good! I didn't use heavy cream--just skim milk and a bit of flour added to it. Also cut down on the spinach and onion. Very tasty soup!

I love this recipe. There is nothing better on a cool night than a dish of warm chocolate pudding. Thanks for posting!

Wow! These muffins are fabulous! I didn't have cream so I used vanilla coffee creamer. My husband LOVES these.

These were tasty little treats! I made them for over night company b/c I wanted something quick and easy for breakfast without making a mess. Everyone loved them! I used precooked bacon and hot pepper cheese. I am making some tonight with sausage and cheddar cheese for breakfasts for the rest of the week. I am going to make them "normal" sized instead of mini this time too. Thanks for such a quick and simple recipe!

Thanks for the idea to add spinach to a smoothie! I never would have thought of that on my own. Imade mine quite differently, so I can't really rate this recipe, but I definitely wanted to give you credit for the spinach factor. :o)

The icing is definitely spot on, but the roll itself is just okay. The texture of the cinnamon roll is really different; Not like bread really at all, like cinnamon rolls are supposed to be, but more like a bread/cake mixture. I will stick to my mother's recipe, and maybe make this glaze to go with them when a "Cinnabon" is sounding good. (It's the icing is what makes Cinnabon stand out from others anyway.)

I just mixed this up, and it's great. I did modify it though--I didn't use any dressing and I didnt cook anything (other than the chicken, which I already had cooked and shredded in the freezer). I spread the cheese in the bottom of a pie plate while the chicken defrosted. I melted the butter in the microwave and then stirred in almost 1/2 a bottle of chicken wing sauce. When the chicken was defrosted I stirred the chicken in with the sauce and butter then poured it over the cream cheese. Easy Easy Easy. I had no trouble with it being too thin, since I only used 1/2 the sauce and omitted the dressing. If you want blue cheese flavor add some dry crumbled blue cheese to the chicken mix. It would be better than the dressing.

This was a great recipe. I made it for a cook out we had at the end of the summer and it was a huge hit! Thanks for sharing!

This is a very good recipe, it has a nice "old fashioned" quality to it and it is v-e-r-y chocolately@ (How could it not taste chocolatey with a whopping 6 Tbsp. of cocoa powder!) Anyone who has left a review less than 4 stars has either A) Expected something with a more "commercial" taste or B) Done something wrong. I dusted the top with powdered sugar to "dress it up" a bit. I would have no problem serving this to guests, it looks pretty served in a small white bowl/ramekin with the sauce spooned over the top. Definitely a GREAT recipe. Thanks!

As listed, there is way WAY too much whiskey in this. We made a two batch using "Maker's Mark" whiskey and Crown Royal. The first batch we cut it back to just one cup of MM whiskey and it was WAY too strong. The second batch we used just 1/3 cup of CR whiskey and mixed it with the MM batch. Total, as listed, we would have used 3 1/3 C whiskey. We only used 1 1/3 for a double batch. I also added some milk since it was so thick, probably because it's missing 2 C of the alcohol it originally called for. The flavor is pretty good though, so three stars from me.

I gave this as gifts last year to some family members who LOVE sponge candy but can no longer find it in any of the candy shops. Great recipe. Thanks!