My grandmother used to make these and I lost the recipe years ago...I am SO happy to have found this again, they are a great snack any time of year!! Thanks Bschaffler!!

WOW!! I don't care WHERE Baklava is originally from, it's prevalent all over the Mediterranean and Middle East...I wanted to learn to make Baklava for my husband, this recipe is IT! It is so easy-time consuming, esp my first time- but well worth it. I followed the recipe exactly except I folded over the sheets instead of cutting them in half. At the beginning I was buttering in between EVERY single half-sheet, but then I got nervous I read the directions wrong and switched to every 2 half-sheets. I don't think it made a big difference. I didn't even let the Baklava cool completely before I poured the syrup on. I did that right before bed and waited to try a piece til this morning, HEAVEN! Thanks Mtclross87, what a great recipe!

I didn't have time to marinate the chicken for 9 hours (just about an hour) so I cut it up into pieces and then cooked it in a pan with the marinade. Then removed the chicken and reduced the sauce. Served with zucchini & parmesan. TASTY! I will cut the salt next time as it was a bit too salty for us.

Great idea! I used italian herbs in place of the spice mixture recommended and it was delicious!!

This was good but I still think it needs tweaking...I used FF sour cream and fresh basil and garlic and added some quartered cherry tomatoes. The seasoning was kind of one note with the cajun seasoning (I love it, but it just needed something else). I think I will play with adding other seasonings, otherwise this is an amazing base recipe and has tons of potential! The chicken tasted great cut up in pieces and we used rotelle instead of linguine.

DELICIOUS!!! I seasoned some diced chicken breasts with ginger powder and cracked pepper and sauteed it, then added it along with julienned carrots and sprinkled cilantro on top with the green onions and chopped peanuts. I personally thought it was plenty spicy with the chili pepper paste, but my husband likes his food REALLY spicy added some red pepper flakes. I also just used spaghetti. Can't wait to make this easy dish again!

Eh, this wasn't that great. I don't know where people are finding the types of salsa described in the recipe, I could only find Green Enchilada SAUCE (not salsa) so I used that. I felt the onions were weird (and too chunky- even though I sauteed prior to using) and the sauce wasn't that great either. And they were soggy to boot. I'll check around to see if I can find another recipe from this site.

I too subbed bleu cheese for ranch and used fresh chicken breasts. This dip turned out DELICIOUS. I made it for Superbowl this year and everyone loved it! I thought the chicken tasted a little wierd in the dip though, so I probably would just omit it next time. You get the drift of the taste if you just used everything else and use chicken flavored crackers and celery to dip

I can't even begin to describe how delicious and easy these were. DON'T CHANGE THE RECIPE, it's perfect as is. Just be sure to sift your dry ingredients, blend your wet and gently mix them together until just moist (still will be lumps) and refrigerate for 10-20 mins. Using a 1/4 cup scoop made 8 perfectly fluffy and delilcious pancakes!! I've never made homemade pancakes before and these were a home run with my husband!! THANK YOU for a great recipe!!!!!

Maybe I just like a different kind of mac and cheese, but this was too cottage-cheesy. We were looking for more of the kind you get at a steak house with gooey cheese. I felt the sour cream added a lot but the cottage cheese just made it a weird texture. I'll try other recipes before I go back to this one.

Thank you! I always zapped mine but had to make a large amount and was totally lost on the cook time.

Very tasty! I omitted the walnuts and raisins, left the skin on the apples and sprinkled brown sugar on top before baking. I think next time I'll take off the skin and use another reviewer and add granola on top to add some crunch as I don't care for nuts and I think raisins sound grossss in there. All in all a great recipe!

I made these with a few changes based on other reviewers ratings...to help decrease the flatness I added 1 tsp of baking powder (along with the 1 tsp of baking soda). Also, to keep them soft, the best trick is a large package of instant vanilla pudding (I use sugar free)and I've found that realllly keeps them soft for days...if they last that long! I just tried with 1/2 butterscotch 1/2 milk chocolate, but my husband and I agreed that all chocolate chips is really the best!! Make sure all your eggs and butter are all room temp, these turn out great every time! :)

What the heck?? I made these 3 times and on the 3rd time I finally omitted ALL the cloves and all spice to get rid of that super spicy taste. They were good muffins, but too many changes had to be made to get them to my liking. I will be trying another version from this site to be my go-to Pumpkin Muffin recipe.

LOVED this soup. I love to make soups and this was a really interesting addition to my soup repitoire. It's super easy, and has a VERY unique flavor (not in a bad way!!). I used creamy PB and it turned out excellent. My husband is usually pretty critical and he LOVED this one. Thanks for the great recipe!!

This turned out great. I stirred the entire time it was boiling to prevent the marshmallow from burning. I agree with some reviewers that any fudge recipe with chips and marshmallows doesn't really constitute as REAL fudge, but cooking it without takes a lot of skill and this recipe turned out creamy and delicious without all the hassle. Thanks Aunt Teen!!!

INCREDIBLE. I only made this with 2 steaks (used Trader Joes frozen- not bad!) and made the same amt. of topping for the 4. What a beautiful presentation. I'm making them for my in-laws tonight, easy and very impressive looking dish. Thanks! (OH also marinate them in Italian dressing...that helped with the lack of flavor some reviewers complained of).

These were so easy and very holiday-y looking! I would use only 1/3 cup butter next time, they were pretty greasy (perhaps I sprayed too much pam on my cookie sheet to make them not stick). Great recipe though, thanks for sharing a great addition to my holiday baking!

I halved the recipe and added 1 tbsp of vanilla and 1/2 tsp of salt. The taste was fine but they were pretty cakey. All that needs to change to fix that was lessen the amt. of flour in the recipe. I think I'll try them again this way. My husband said they had a funny aftertaste (probably due to the pudding) but they stayed REALLY soft due to its inclusion so I'll leave it in anyways (he ate 5 cookies in 20 mins so I' pretty sure it wasn't THAT bad of a taste) :)

Super easy! I cut the portion down to 12 and made a batch to frost Pumpkin Muffins II. It was pretty runny, so I'm not sure if the proportions were wrong, but the taste was good. I've got in the fridge now to see if it thickens. Thanks for the recipe!