This was so good. I can see having this for a brunch. A dressed up version of biscuits and gravy. I made a milk gravy to go with it from the sausage grease. YUM!

Outstanding!! I used two jalapeno peppers, and bottled lime juice. I let it marinate for 12 hours. This was so juicy and full of flavor, I will diffently be making these again. Thanks for a wounderful recipe.

I wrapped it in foil with a little cheese and grilled it. YUM!

I didn't use garlic [I forgot]. Didn't soak the corn.I didn't have red pepper flakes, so I used cayenne pepper. Placed in foil, used all the other ingredients, excellent!

Excellent. I didn't use lemon pepper. Just the Italian dressing. Chopped up basil and tomatoes, and a little cheese with a little more Italian dressing. [Kraft] Put a piece of foil on the grill, placed chicken on that, sprinkled brushetta toppings on top of chicken. closed lid till chesse was melted. This is one of my favorites for chicken breasts.

I've just got done making this, I think it tastes great. I bet it'll be even better tomorrow.

We liked these. I think the only change I made was, I did't dredge in flour in fry. I just baked them at 350* for about 30 min., and doubled the recipe.

We thought this was very good. I had 'cream of celery' soup, but not the chicken gravy. So I used 1\2 and 1\2 and a packet of 'chicken gravy mix' with the cream of celery. I used two extra potatoes. [I really don't think that made a difference.] I cooked it for the time stated and it was perfectly done and very creamy. Will make again, very easy.

I love this recipe. I made a couple changes. I use 2 boxes of 'french vanilla pudding',1 box of regular grahm crackers, and 3 1\2 c. of milk. For the frosting I use 1 1\2 c. of confectioners sugar, 1\2c of cocoa, 3TBSP. of butter melted,1\3c. of milk, 2 tsp. of corn syrup, and 2 tsp. of vanilla extract. Should be chilled for at least 24 hrs. It turns out perfect.

I've made this for years. It's my favorite potatoe salad. I usually make it if I have 10 potatoes I'll use 5 eggs, or 4 potatoes, 2 eggs,[and so on] and adjust the mayo and mustard to taste. I use yellow mustard. Sometimes with bacon sometimes without, or like this time just sprinkled on top.

I followed the recipe to a T. It is wounderful. I got some great reveiws from my family. Thanks!

I liked this alot. I made as written, and will make again.

These are wounderful. I made a double batch of the Puffs [if I had extra that was ok, because I can always use them for egg salad] there were a few extra, but these are so good. Very impressive. Thanks.

This is the way to do it, if you don't want them green.

These are great. I had little pieces of homemade marshmallows, some chow main noodles left over. So I decided to try these. I followed the recipe, I just added 2\3 c. of coconut. I didn't have butterscoth chips, so I used 'Reeses' peanutbutter chips. Wounderful. I'm bringing these to work for an Easter treat. Thanks for a wounderful recipe.

I've made these on top of the stove for years. I love it that way, this way is just as good. It made it a little easier for a work night though. I browned my chops [boneless country style ribs, this time] layed in my sprayed casserole dish, then sauted onions and soup and other recipe ingredients with a chicken boullion cube till desolved. Pour it over the chops. Covered in the fridge. When my son came home, he just took the plastic wrap off, put in a 325* oven. Let it cook for 2 hrs. YUM. Threw in a micro. steamed bag of brown rice, heated a can of beans, and some brown and serve rolls. Nice work day meal.

I used about a pound and a half of hamburger, and grated about a half a large onion. These were good. If you like onions, you'll most likely to like it.

I really liked these. I had pears, and it worked well. I forgot my parsley. So I just sprinkled a little Gorgonzola on them. Nice.

These are sooo good. Very easy to make. The texture is crumbly, but it does hold together well. I let mine chill for about an hour before I started dunking. I might have to make some more before Easter, my bag there in keeps shrinking. Hum! courious?

These are really good. And it makes alot.I used the whole can of milk, put a little more extract [1\2 tsp?] and about a cup or so more sugar. I was doing heaping TBSP's. after awhile to get the right texture. I made mine small, dime size, then flattened. I just let them air dry. By the time I was done making and flattening, and melting chocolate, I started at the beggining of my mints to start dunking, I just dropped one in [so the bottom had chocolate] picked up with a fork, used a spoon to pour choco. on top of mint, then tapped the side of my pan to tap off extra chocolate, dried on parchment paper. Excellent. Will make again.