This was my first attempt at biscotti, so I won't hold the recipe's author responsible for the fact that the dough was waaaaaay too wet. Had I added a bit more flour these would have been perfect. As is, they're still delicious, but they flattened out quite a bit while baking.

As so many have already commented, this is the same recipe I grew up with and continue to make now in my dotage, EXCEPT that we have always used a red Jell-O (raspberry, strawberry, black cherry) rather than lemon. I was going to make it with the lemon this year just to see what it was like, but I chickened out. I WILL try it that way for Christmas and will report back though!

Yummy, moist confection that is so pretty on my holiday platter. Thanks for sharing, Bug! :) UPDATE: Wow, these things get better and better as they sit! It's now day four and they're really scrumptious!

Very, very good and ridiculously easy (the biggest thing to remember is DO NOT STIR AFTER IT STARTS TO BOIL!). I will definitely use a better quality chocolate next time, but I will absolutely be making this again and again and again.

This was very good gravy, but for the time and effort involved I think I'll go back to my good old last-thing-hurry-hurry-10-minute-gravy-from-drippings.

Delicious and couldn't be easier. I threw everything in my crockpot on Thanksgiving a couple of hours before the turkey was to come out of the oven. A couple of stirs here and there and it was good to go.

We weren't real thrilled with the way the rosemary paired with the asparagus. It was such an easy side with Thanksgiving dinner though: I had it all ready on the pan a few hours before, then popped it in the oven after removing the turkey. I'll be using the same method for Christmas but with a different herb.

I loved this pie! My husband found it to be too tart, but he's simply not a fan of anything tart so we'll ignore his commentary for the purposes of this review. I did use a sweet apple (Honeycrisp) rather than a tart one because cranberries are so very tart I was afraid of overkill. And I used three cups of cranberries and 2-1/2 cups of apples (there just wasn't nearly enough filling for my 10" pie as written). Otherwise, I followed the recipe exactly and will be making this again for every Thanksgiving and Christmas dinner. Yum!

This was, as promised, quick to throw together and quite tasty. I used homemade hot Italian sausage and evaporated milk in place of the cream because that's what I had on hand. Next time I think I'll add half again as much sausage as it seemed just a bit heavy on pasta.

I had a "chili cook-off" weekend and made this, the "Boilermaker Tailgate Chili," and the "Habanero Hellfire Chili." My husband prefers, the latter, hands-down, saying this one tasted like "fast food chili" in comparison. Well, he's wrong! This chili is quite mild (which I think is my husband's real complaint) but it's VERY flavorful. I liked it equally as well as the Habanero Hellfire Chili so I'm giving it the full five stars.

I could eat this every day. :)

This chili is recommended more than any other chili recipe on the Recipe Exchange, so I had high hopes. Unfortunately, those hopes were dashed as I found this to be pretty "Eh." There's really no spicy-heat and it's also a tad too sweet for my tastes.

Mmmmm, good. I doubled the cocoa and (inadvertently) used 1/2 cup less sugar than called for and it was just a quarter step away from perfect. Next time I'm going to add some instant coffee crystals to see if I can nudge it that quarter step into perfection.

I made this back in December of last year, before I became an "AR Addict." Now that I AM an addict, I know to read several of the "most helpful" reviews for tips and hints about how to tweak recipes for my own tastes. Since I did make this exactly as the recipe directed, I wasn't overjoyed. I found the sage overpowering and they definitely took a lot longer to cook than stated, which made the rest of my meal cold by the time they were done. Other than that, it's a good jumping off point for saltimbocca, so thanks for the recipe, Nikki.

I grew up on these and still love them! Aside from using white sugar instead of brown (and I am SO going to try them with the brown now) we did only one thing differently: We coated each whole biscuit quarter in butter or margarine and then cinnamon sugar (rather than just the tops). Doing that, you can just plop them into an 8" round cake pan and when they're done they come right out of the pan because of the buttery bottoms. Two advantages to this method are: Getting to lick the buttery cinnamon sugar goodness that builds up off your fingers as you coat the quarters of dough and the "butter-brickle" that forms on the bottom of the pan in between the biscuits while baking. Bake these up, give everyone at the table a toothpick with which to spear the tasty morsels and dig in!

This was a perfectly serviceable crust, but I really don't think it's anything to get rapturous over. I doubled the recipe and had just a little more than I needed for a double crust 10" pie.

Scrumptious pie that was heartily enjoyed by all. I used frozen raspberries and they kind of disappeared/melted into the peaches but their flavor still gave this pie some extra zing. I'll definitely make this one again.

YUM! I completely forgot to put the baking soda in, but this stuff is still deeeeeelicious. DO NOT BE AN IDIOT LIKE ME, and say "Why on earth do I need a 2-quart bowl for less than two cups of ingredients?" The sugar mixture bubbles up and over in anything smaller, I found out too late! Thanks so much for sharing, SUBGIRL. :)

This was a very flavorful fondue. The consistency of the fondue was perfect after adding only half of the total shredded cheeses. That may have been in part because I switched things up by using 8 oz. of Emmentaler and 4 oz. of Gruyere, but do keep an eye on the consistency as you add the cheese so as not to overload it. I strongly advise tossing the shredded cheeses with two or three tablespoons of flour to encourage smooth blending. Finally, don't be afraid of the balsamic vinegar! It adds an unexpected flavor note that really works. Use white balsamic vinegar if you don't want your fondue to have a brown tint.

I made this tonight for the second time in less than a week, meaning I LOVE THIS BREAD! Super easy, super flavorful. I doubled the caraway seed but followed the recipe to the letter aside from that. If you like rye bread, you've got to try this one. :)