These are always a hit at potlucks. It makes you feel like you're "pigging out" less! I do variations that don't usually involve pie filling. I drop a whole Oreo as a crust, and top with a fudge ice cream sauce. A Nilla cookie with ice cream caramel...ginger snaps...your imagination is as far as it can go with this one. All you need is a small round cookie really.

By the time I was done with this recipe there wasn't one ingredient I didn't change. I used dinner rolls instead of bread for a sweeter flavour. Sauteed onions and garlic in a good amount of butter. Dropped the water altogether. Added chopped frozen cranberries. Spices...sage, celery salt, a bit of cinnamon, a bit of curry powder, dash of rosemary, tiny amount of bay leaves. The result is a sweeter than spicy combination but with a touch of both. At the very least, I say use the butter instead of the water and cook the onions.

Hmmm...8 hours? Mine are sitting in the freezer and they're half gone! There's nothing to say about this, it's perfect. Follow instructions, no need to change anything. I might clarify, wait until it's boiling to time the 3 minutes. I don't know what club crackers are, but with soda biscuits, these taste like a SKOR bar.

Good. Needed a lot more milk than called for though. I switched out half the milk I needed with cold coffee and it was fantastic. Then, not leaving well enough alone, I added cinnamon, which would have been great, except you only need a SMALL pinch! Apparently my pinch is too big. SO, try the cinnamon, but be very careful how much you add. I didn't melt the butter, just used room temp, which might be why I needed so much more milk.

This is a perfect batter. It's thick, and coats the fish nicely and yet, doesn't come out overly oily. I do spice the flour with garlic powder, italian seasoning, salt, pepper and vegetable seasoning. I followed suggestions and lowered the baking powder to 2 tbsp. It's a good batter for pretty much anything going in the fryer. Cheese, onion rings etc. (Try the cheese, it's phenomenal!)

This is very good. I used a full pint of berries in it, and a half pint for the puree on top. I didn't use coolwhip (the thought of edible oil is just gross) so I used real whipped cream. I also didn't have graham (I know!) so I used a chocolate base. The chocolate with the rasberries was fantastic. I drizzled the top with hot fudge sauce and raspberries. I didn't find they melted too fast, even with the hot fudge. All in all this makes an easy, elegant dessert, that looks like it took a lot of time.

This was yummy. I added a can of mandarin oranges, juice and all. Some salt, some pepper. I used cornstarch to thicken it, but it almost didn't need it. I decided to have a backup plan, in case people didn't like it, so I cooked a couple chops just with shake and bake. To taste on it's own the sauce was a little weird, so I had the shake and bake chops on the ready. But the sauce with the meat was fantastic! We served it like a dipping sauce. So what happened with the backup chops? With the sauce, they were EVEN BETTER than the simmered chops!! Next time, I'll just make the sauce to serve with them.

Thought I'd add my 2 cents to the pile of positive reviews. Fantastic! Added a 1/4 tsp. nutmeg for a bit more spice, and replaced some of the oil for applesauce. This is the first cake I've ever made where I was tasting the batter before it was cooked! I've never made carrot cake before and I'm glad I tried it. Unlike almost everyone else, I ADDED sugar to the frosting to make it a bit sweeter. The only issue I had is that the frosting makes WAY too much! I got 2 cakes using loaf pans and I have about 3 cups frosting left over.

I want to marry these cookies. Followed the recipe exactly, except I don't have mini muffin tins. I just rolled the cookies in a ball. I only got 35 cookies, using a measuring tablespoon to keep them uniform. I see these going VERY fast at work tomorrow. If I go to bed right NOW...they may even make it to work. Did follow the suggestion of freezing the cups.

I think I finally have figured out the mystery of the filling. It all comes down to bad instructions. The first 10 I followed the instructions, and well..they weren't good. When rolling the dough, roll it to a 1/4 inch. The cut out with the smallest cutter you have, I used the smallest biscuit cutter, about an inch. Most people wouldn't have a glass small enough. A childs juice glass might work. When you have all those cut out, there's about 70. THEN, roll them again to almost a paper width. I used almost all the filling, and they didn't taste like breading. That being said..and being Polish...they did NOT taste like my grandpas... I don't think they're worth the work.

This is excellent and worth the work. I didn't change anything, but I did add more vegetables. More cause I was craving green than anything else. Snow peas, bok choy and celery are nice additions. I did do the peanut butter sauce, but next time, if I add it, I'll only do 2 tbsp. I could really taste the pb. Tasting during cooking made me wish I'd skipped it altogether, the brown sugar/sesame oil made a fantastic glaze on its own. When you do the oil/sugar mix, make SURE you're only on med heat. Trust me, it makes quite the mess of your pan if you don't pay attention. Also, toast the cashews for a couple minutes first. But I will make this again. And it got rave reviews.

Fantastic!!! But I did find some tips. I didn't have graham crackers (I know!) So, I did half a batch with crushed rice krispies and half with crushed chocolate cereal (In my case, nesquick). I hate semi-sweet chocolate and liked them much better with milk chocolate chips. You will need more chocolate than the recipe calls for if you dip them all. For chips I won't bother with a double boiler. Just microwave for 1 min and stir. Refrigerated them for an hour before I rolled them, and coated my hands in icing sugar. Made it way easier. I used "chopsticks" (two straws) to roll them and get them out. Other than that, I didn't change a single ingredient. I think I'll go get one now!

Awesome! I didn't use short ribs, cause I had back ribs. I also didn't use any of the hot items, chili etc, cause nobody but me likes it. Other than that, I followed the ingredients exactly. When they were done, I felt that it LOOKED like boiled meat, although it tasted fantastic, so I browned it in the oven. When all is said and done, everyone is still raving, and I had a hard time transferring it to the plate because the meat was falling off the bone. I was looking forward to the meat in sandwiches tomorrow like someone suggested. But there's no meat left!! Update: I made these again, this time I strained the sauce and added 1 tbsp. cornstarch with 1/2 c. water and cooked it out. It makes a great sauce!

These are delish, and very VERY forgiving. Let me start by saying this is a LOT of dough. I recommend halving this recipe unless you have enough counter space for 40 LARGE rolls. Once they rise, they look like individual bread loaves. Now the forgiving. Even though I had to go to the store to get more flour, and wait through a power outage, these turned out perfect. A little firm on the outside, nice and soft inside with a great mild salty flavor. I'll make these a lot. I didn't change anything, but I think if I lived somewhere with saltwater that would be great to try!

I usually buy a certain brand of marinara sauce and then freeze it, but I wanted to see if I was getting my money's worth. And now I know that I wasn't! I followed recipe exactly except I added a clove of garlic, a good handful of Italian seasoning, 2 onions that I *accidentally* cooked to almost caramelized. I'll never buy it again! **On a second note, I've now used the frozen batch, and it freezes great! Now it's five stars. **On a third note, if you don't know what to do with the leftover wine and you don't drink it, you can freeze it in ice cube trays for the next time you make this. **My favorite wine with this so far is a Canadian Riesling. I do NOT like it with red, it has a funny flavor.

I love this recipe! This second review is just to point out that it freezes great! We ate the frozen batch last night, and nobody knew it was frozen. As I said before definite keeper. I used turkey kielbassa this time, peeled and run through the food processor, and a little more pepper because kielbassa isn't spicy, also added an extra chicken bouillon cube to the water. To make it true potato soup, you have to run it through the blender or take a hand or stick blender to it. Otherwise it's just potatoes in stock.

These cookies are fabulous. If you don't want to print out the recipe, just take it off the package of shortening.

So I tried these with an open mind. And I learned what happens when you try to make cookies healthy. First sheet I cooked exactly according to recipe, on a silpat liner. Mmm, raw peanut butter. Pass. Next, I added another 1/2 tsp of baking soda, and a teaspoon of baking powder. Also cooked for 8 minutes. They rose to look like cookies, and they taste really good. Not the best I've ever had, but it's hard to hate a cookie.