Great recipe! I boiled the sauce mixture on the stovetop and added 1 tbsp cornstarch for thickness. I also added more ketchup and also added BBQ sauce and the flavor was excellent. I had to cook the wings at 450, but they came out great and were gone quickly. Thanks for sharing this great recipe. :)

The reviewers weren't kidding when they said the blue cheese was overpowering. For my two big pork chops, the recipe yielded enough stuffing for at least four chops. (I threw the extra away, and I really hate wasting food.) I wasn't a fan of these and I wound up scraping out 90% of the filling and eating the chops that way and I still felt gross afterward. My fiance is not a huge fan of blue cheese and thought they were decent, but I doubt I will make this recipe again. I would be willing to give it another shot if I used swiss and cream cheese to make up for the blue cheese. If you LOVE blue cheese, you might love these, but if you're on the fence, keep looking.

This is absolutely divine. The glaze is the star of the show....the flavor is SO good, and the consistency once cooled is absolutely positively perfect. This dish is so versatile...it tastes a lot more complex than it is to make, which makes it perfect for weeknight dinners OR for formal meals with company. Don't worry if your glaze looks too thin while it's cooking....it will thicken when you're done and it's had time to cool. I served this over jasmine rice with broccoli and yeast rolls....my fiance went crazy for this. I used a roll to sweep the extra glaze off my plate and it was delish. :) Thanks for the recipe; this is a favorite at my house.

You've found it....the perfect recipe for sweet cornbread. I used 1/2 cup of sugar and it was definitely noticeably sweet, but I feel like anything more would be like a muffin. I cut down on baking powder to about 2 1/4 tsp and used a pinch more oil for added moisture. I filled up a muffin pan and baked until golden brown. Perfection! They were gone before the rest of dinner was. This is now my go-to cornbread recipe. I recommend making them in muffin form rather than in a pan for easy serving and convenient storage. These are FABULOUS cut in half with butter spread on a each half.

YUM! I made this according to the recipe, except I seasoned my beef with lots of onion powder and I omitted the green chile peppers because I'm a wimp with spicy stuff. Plus, I figured the taco seasoning and green chile peppers with the diced tomatoes would give it a little kick, and it did. It tasted basically like chili as is. I would definitely add shredded cheddar, a dollop of sour cream and / or guacamole, and crumbled Fritos or tortilla chips to the top to make it recognizable as taco soup rather than chili. Between the cheese melted slightly from the hot soup and the cool sour cream....this was such a divine rainy weather food! It's very thick and hearty; add more water if you'd prefer it to be thinner or to make it last longer. I made it with 'Golden Sweet Cornbread' from this site and they pair beautifully. Thanks for the recipe!

Great dip! This went over well at my Superbowl party. I only used one 8-oz. package of cream cheese, used bleu cheese instead of ranch, measured the hot sauce only to taste, and baked it rather than slow-cooked it. It's fattening as all get-out, so it's really rich, but I think it was a 9 out of 10. It should definitely be served hot, I'd say. The recipe made a ton, so I had a lot left over from my gathering of about 10 people. I will make again. Thanks for the recipe!

Not bad. Mine were not quite as sweet as I'd like and I'd say definitely too floury as is. However, I see a lot of potential in this recipe and I won't give up that easily. Made this as dessert with chicken pasta. I made mine with caramel-milk chocolate morsels and it came out very well using that. For presentation, I squeezed caramel in a drizzle pattern first and then melted chocolate with a little butter and drizzled that over the caramel. Pretty good as is, and with tweaking, it can only get better. DF loved these and said they were remniscent of Chewy bars. Thanks for the recipe!

A tasty crust that baked up nicely....and so much better for you than the junk in the frozen food isle and at chain pizza joints. Thanks for the recipe.

This was a pretty good recipe. I added a little extra butter and cinnamon and was careful not to overtoast [burn] the marshmallows. Sprinkled pumpkin pie spices lightly on top for flavor and aesthetics. DF devoured this, and he doesn't usually like sweet potatoes. Good recipe!

Painfully simple, but deli / bread company / restaurant quality. Add deli meat and/or sliced cheese for more interest. I wholeheartedly recommend using fresh potuguese rolls as the bread. I also added a sprinkling of onion powder to the mayo mixture. I served this with cream of pumpkin soup on a chilly fall day and it was phenomenal. Looks beautiful too, and tastes like it was a lot more difficult to make. A+ ... you've gotta try this!

I was completely in mourning after a chain bread/soup company discontinued their fabulous pumpkin soup, but this recipe is a dead ringer for my fall favorite. This soup is great, whether you make it savory or sweet. I've tried it both ways, but prefer it on the savory side. I use a heaping HALF cup of onions and only salt it to taste. I use extra pumpkin pie spices in addition to the spices specified, and I add a splash of buttermilk. The croutons are worth the effort, in my opinion. [Just be careful not to burn them.] I alternate serving it with the croutons, or with a dollop of sour cream and topped with fresh parsley or chives. This is a fantastic soup....don't miss this one!

Great recipe! I substituted half of the vegetable oil the recipe called for and used apple sauce for the other half. I also added a splash of vanilla and added more cinnamon than the recipe calls for. I added two tablespoons of molasses, which lent a nice color and depth of flavor, and sprinkled a fine coating of powdered sugar to the top of the finished loaves. Though I had to bake mine longer than suggested in the original recipe, the end result was worth it - moist, spicy, fragrant, wholesome, and distinctly autumn. Give it a shot!

Delicious, easy, and fast to prepare....not to mention much better for you than those chemicals in a tub they called Cool Whip. You can taste the difference. Make it as sweet or not sweet as you prefer by adding or subtracting the amount of sugar you use.

Too good to be true! If you like chicken parmesan, you will L-O-V-E this recipe! It's painfully easy, yet it tastes like what you'd get at a restaurant. My DF tore this UP! I am definitely going to be adding this to our regular rotation. Also try serving on a bed of pasta with red sauce and chunky vegetables, like onion and zucchini. No matter how you serve it, this recipe is the bomb! Thanks!

This was pretty good, but honestly, this just isn't a recipe that I would use for anything formal or to impress anyone with your mad culinary artistry skills. It was just a bit too much all at once for me, and this is coming from a lifelong dessertaholic. I could only eat a little bit of it at a time because it was so sickeningly sweet. In my opinion, it's just too much and too clumsy of a recipe to make again. I was attracted by how easy it was to make, but the problem seems to be that you can TASTE how easy it was to make. But you never know how YOU will feel about it, so give it a shot anyway.

What a great recipe! This will be my primary cookie icing recipe from now on. The frosting finishes smooth and glossy, and the flavor is great. When fully dried, the frosting is durable enough to stack and not worry about, but it won't break your teeth when you bite into it, either....it's surprisingly soft in texture to eat. I used liquid food coloring in my last batch and it turned out just right and not runny at all. The colors were vivid and beautiful, and were easily mixed into the frosting. For professional-looking (and tasting) cookies, use this recipe. Experiment with different extracts and flavorings, such as berry and mint, as well. Perfect!

This is a great basic recipe for juicy, tender pork chops. I modified this recipe to include seasoning such as sage and a dash of garlic powder. I also poured a thin layer of honey barbeque sauce on top of each chop before I placed them in the oven. I used a single vidalia onion and it was more than enough for the whole pan. I also added a squeeze of lemon juice to the water in the pan. If you're afraid of serving the same dry, chewy pork chops everyone has regretfully endured at one point or another, try this recipe. The method of baking the chops in water is excellent and will be my base for all pork chop recipes. Try this recipe and modify it to make it your own.

A great recipe! I didn't follow the recipe exactly, though, because for something like key lime pie, you need to make it as sweet or as sour as reflects your preference. I added a little bit of lemon juice, splash of vanilla, and heavy whipping cream to my filling. I highly recommend making a homemade graham cracker crust, which I did, and I added a pinch of cinnamon to my crust as well. After the pie was out of the oven, I added an even sprinkling of crushed graham cracker crumbs, lime zest, and a twisted lime for decoration in the center. I served with homemade whipped cream on the side. The result was fantastic. Everyone raved about the pie and one key lime fan said it was the best she'd ever had. A great recipe, but remember to change it if you think it's too sweet or too sour as is - everyone has their preference.

SUCH a great frosting! I piped it out and it worked wonderfully. Here's what I did...I thoroughly whipped just 1 cup of heavy cream in a separate bowl and stuck it in the refrigerator, then I put the sugar / cream cheese mixture in a pot on low heat on the stove, just to get it a hair above room temperature. I mixed the cream cheese and sugar with a spoon as it was on the stovetop until it was almost totally smooth. I removed it from heat for a few minutes, then added it all at once to the bowl containing the chilled, very whipped heavy cream. I mixed all ingredients until velvety smooth and immediately placed in a piping bag. I then put the piping bag in the refrigerator for an hour or so, and when it was time to decorate my apple turnovers, the consistency of the frosting was PERFECT for piping. Not too runny or lumpy. Just right. The flavor is wonderful as well...sweet, light, creamy, and not overpoweringly sugary. Tastes divine and looks beautiful. Thanks for the recipe! Will use again and again!

Wonderful recipe! This is something I will certainly add to our regular rotation. I usually find myself adding or taking away something from an ingredient list right off the bat, but this is great as is. The chicken was so tender and moist, and the sauce was excellent. The only thing I would add is a little bit of grated parmesan cheese to the top of the chicken before coating and also a sprinkle of fresh parsley on top of the chicken when it comes out of the oven, for both flavor and aesthetics since the chicken and the sauce is pale. This is such a yummy recipe, and the leftovers held up fine and tasted great! Thanks so much for sharing!