Oh my freaking gosh, is this good! If there are men in your life, this is the way to their hearts. Needs no changes in my opinion. I now always get requests for "the dip" when I have parties.

Very good but definitely a little more cakey than fudgy. And I didn't overbeat or use an electric mixer. I will probably keep searching for a bit of a fudgier recipe. However, these are great if you don't have any baking chocolate. These call for ingredients that I would think most people have in their pantries. Thanks!

I have never boiled ribs before and was not picturing a good outcome. But these were awesome!!! Some of the most tender ribs I've ever made. Only reason for the 4-star rating is that they were just a tad sweet for me. But that can easily be adjusted next time. Next time I also think I'll line my baking pan with foil - all the sugar from the sauce burned on the bottom and I think it might be a nightmare to clean. Thanks, Sylvia!

I really liked this! I made it last night for a get-together with my girlfriends, and several of them asked for the recipe. I did sub lite sour cream for half the mayo. For less grease. I bet it is pretty forgiving, for instance I think you could probably use many different kinds of cheese to experiment with different flavors. I might try with some Italian blends next time. It's a keeper! Thanks for sharing.

I was disappointed in this recipe because it smelled and tasted too strongly of sour cream. I had high hopes but will try one without the sour cream next time. Thanks for sharing.

I have made this many times and am asked for the recipe each time. I do season the meat with some garlic powder, Accent and pepper before I put it in the crock pot. I used the sliced pepperoncini so I don't have to pick the stems out at the end. I LOVE THIS!!!

I made these several months ago and forgot to review them. I'm rating based on the fact that I never even got to try them, the men ate them all VERY QUICKLY. They smelled great and looked awesome. Thanks for the recipe!

I am SO GLAD I gave this a shot for the Steeler game. I didn't change the ingredients, only the cooking method (couldn't use my grill). I marinated the wings in the sauce for a few hours prior, then boiled the marinade and thickened it with 1 tsp cornstarch while the wings were in the oven. I basted the wings every 10 minutes and tossed them in the remaining cooked marinade after they were done. These were the best wings I've ever made. LOVED the flavor. I'll try them on the grill when it's nicer outside. :-) Thanks so much for the recipe!!!

Sooooo..... I had to do these in two batches because I didn't realize that I didn't have enough vanilla and soda to make a full batch. So I started half a batch and sent my husband to the store so that I could make a second, full batch after. That first half-batch turned out GORGEOUS, just like the pictures. Round and puffy. NOT FLAT!!! I whipped up the second batch exactly the same way, as the recipe was written, and to my dismay, they turned out flat!!! I could tell they weren't going to be the same, because the dough seemed more flimsy and sort of sticky. I have no idea why. Once in between bakings I tried adding a little more soda, which helped a tad, but they never got back to that original puffiness. So frustrating!!! But still very good. I'll try again with some suggestions from others on the "puffy factor". Thanks for the recipe!!

I made this yesterday in a pinch due to a lack of my "normal" pot roast ingredients. I was so pleasantly surprised, I may actually prefer this one to my old standby! My husband loved it too. I did add a couple bay leaves and a beef bouillon cube per other reviewers' suggestions. And I used the whole pack of soup mix. I will DEFINITELY make this again. Will try to add some mushrooms toward the end next time. So glad I gave it a shot. Thanks!

My favorite dip of this kind yet. I added all of the cheddar into the mix, then turned the heat off and moved into the oven in an 8x8 pan. Baked at 350 for a half hour instead of finishing in the crock pot.

These were great! Thanks to the reviewer who offered the suggestion of using the pastry bag to fill the mushrooms. Did that and it literally took less than a minute to fill them. Watch the cayenne pepper, 1/4 tsp doesn't seem like a lot but it sneaks up on you.

Love this! Made it for a get together and even one of my fiance's buds snuck one in between his beers. Topped it off with a little 7Up instead of the sugar. Also used fresh cherries since I had them. Would definitely make again.

This was really good, and my family raved about it at Thanksgiving dinner. Be careful with the green onions. I didn't think the amount the recipe called for would add much flavor, so I got a little carried away and probably doubled them. Very strong! Used a springform pan and seedless black raspberry jam. Would definitely make again.

Made this last night, making a special trip to the store to buy the "third" cake pan just for this recipe! Glad I did, it was worth it and looks spectacular. As one other reviewer stated, I regret skimping a little when frosting in between the layers. I was thinking that I might run out of frosting. I had leftovers. Still tastes awesome though. Very spongey. I suggest mixing in the hot water with a wire whisk, it blends in easier. LOVE IT.

This was my first time making barbecued beef. Yum. I used an (almost) 3 pound roast, but kept the liquid ingredients as the standard recipe stated. So glad I did, or it would have dried out. Will definitely make this again, the three people I made it for each had two sandwiches. Thanks!

My rating is a combination of my fiance's (who, by the way, threw out my deep fryer, thus we had to unexpectedly bake the wings) and mine. I think these would have been four stars if we could have deep fried them, because we like them crispy. But I still had higher hopes for the sauce. Thanks for the recipe, though!

We had this last night and really enjoyed it. Only had time to marinate it for a few hours. We used 4 Delmonico's. Definitely has a black pepper spiciness, so if you're not big on so much spice, you may want to cut back. We will definitely make this again. Thanks!

I'm reviewing the sauce only because I ended up not having enough time to make the whole lasagna, baking time and all. I will keep this sauce recipe for use in all my pasta dishes, it was just perfect. WONDERFUL. My fiance loved it!!

I added an 8 oz can of jumbo lump crabmeat to this, and omitted the lemon juice (left everything else the same). AWESOME. Did stir it after the first 25 minutes, then baked an additional 15 minutes to get the whole thing hot. My new "go-to" crab dip recipe. Thanks so much.