This is a great recipe. I renamed it Stroganoff Pork Chops because it is a lot like the stroganoff sauce you make with beef. Be careful not to use a dry white wine like sherry because the wine flavor can be too strong. I've made it with Chardonnay and Pinot Grigio and like the flavors much better. Thanks for adding another recipe to my box!

Did not love this recipe at all. Did not do on BBQ and that may have been the problem. I cooked it in the oven and the sauce was watery. My family did not like the taste of the "glaze." Sorry. It seemed like a wonderful variation for ribs but we won't be making this again. I did give it 2 stars because it may have been better on the grill. I'll never know...

These are BY FAR the best oatmeal cookies I have ever had. I made the adjustments as others recommended: 1/2 cup butter & 1/2 cup shortening, 1 1/2 cups flour, 1 tsp baking soda, 1/4 tsp salt and cinnamon (just sprinkled it in). I also refrigerated the dough for 30 minutes prior to baking. Super moist and not dry. I did not add nuts and doubled the chips but I know this would have been excellent with both. Definitely keeping in my recipe box! Thanks so much!!! I have a feeling we'll be eating a lot more oatmeal cookies this fall & winter.

This was excellent. I gave as gifts for Christmas and people raved about them. I thought they were pretty good tasting. A little crumbly to cut, though. I'll have to work on it next time. Thanks.

Good recipe. Makes a ton of sauce so if you aren't feeding an army, be prepared to have sauce left. Thanks!

My girlfriend has a sugar cookie recipe that she got from this site that contained sour cream so I tried this one. A very good sugar cookie and very easy to decorate but not quite as good as my girlfriend's recipe. I'll have to ask her for her recipe. Still, this one is going into my recipe box. I really enjoyed them and it was super easy. I had even left the dough in the fridge for 2 days (too tired to make the first day) and it was still really good. Thanks.

If I could give this more than 5 stars I would. My husband decided to give this recipe a try. I was surprised since he hates feta cheese and spinach. I loved it!!! The chicken wasn't dry. You can barely taste the feta (it's like it melts away into the dish) and each breast cooks in this amazing broth. I'm not a big fan of cooked spinach but this was wonderful. My 6yr-old wanted seconds! I hope my husband makes this again. Side note: I ate mine over couscous and it was WONDERFUL! Pour the liquid over and enjoy. I could have eaten this for 3 or 4 meals straight. Thank you so much for this great and easy recipe!

This was my very first time making gingerbread but they came out absolutely fantastic. I know I like my gingerbread a little spicier so I took the advice of others and added ginger, cinnamon, allspice, cloves and nutmeg on top of the spices in the recipe. The dough was sticky. I suggest only rolling out a small portion and keeping the rest refrigerated until ready to use. If it gets too sticky, put it back in the fridge and pull some from the chilled portion. I've tried different types of icing but I like Paula Deen's for decorating cookies. 3/4 cup powdered sugar and add 1 Tbl milk. Mix. If you need more milk, add by the dropful. A little milk goes a long way.

This is a great pie if you have leftover beef. I cut up 2 lbs of leftover roast and put 1/2 in pie crust. As someone else had suggested, I took 2 cups of beef broth and threw in cut up carrots, frozen peas and 2 cups of frozen hash browns. I boiled it together and strained it leaving the little bit of liquid still in the pan. Pour 1/2 over meat in crust. To drippings add 1 can of cream of mushroom soup and 1 pkg of brown gravy mix. (Another suggestion) Pour 1/2 into crust and repeat last layers. Cover with remaining crust and bake. It was wonderful and VERY EASY. Can't beat that. Thank you so much!

This was wonderful! I was expecting a little creamier soup but the flavors were outstanding. I also threw in leftover rotissiere chicken I had in the fridge. It wasn't too spicy (if you have little ones you're concerned about) but my husband and I spiced our own bowls up. We ate it for 4 days straight. Will definitely make in future!

This was WONDERFUL!!! I didn't have fettucine noodles so I par-boiled lasagna noodles and pulled them into strips. It worked perfectly. I did not use all the cheese the recipe called for and it was still enough. My husband HATES mushrooms and olives but I decided to throw them in anyway and he LOVED it. He asked for it again 3 days later. This is by far the EASIEST AND QUICKEST recipe for lasagna I have ever made and I will DEFINITELY be making this again. Thank you so much. This recipe made me feel like I can cook again since the last few recipes I've tried were quite as good as I had hoped for.

If you're looking for a wonderful apple pie filling, THIS IS IT!!!!

This pie was outstanding! And so weird, too. I kept re-reading the instructions to make sure that I read them correctly. It seemed strange to me to pour the hot mixture over the top crust. I used 1/2 Gala apples and 1/2 Granny Smith. Next time I will only use the Granny Smith. I added the spices and vanilla as others recommended. Definitely a keeper. This one is going to show up on the Thanksgiving pie table. Thanks so much.

My husband loved this. I thought the gravy was really thick and that was before adding flour so I didn't add any more. I served it over noodles and it was really good. I thought that it was a little on the salty side but I may have added a little too much boullion to my water (substituted for the beef broth). Would make this again.

This was wonderful! Will definitely make again. It was so easy and I always have the ingredients on hand. I used chuck steaks instead of roast which are thinner. I also reduced the apple juice to 1 cup and added 1/2 cup of water with beef boullion sprinkled in. I cooked it in the oven and it came out perfectly. I also added baby carrots the last 30 minutes. Will try adding potatoes, too, next time. Thanks so much!

This cake is WONDERFUL! Thank you so much for the recipe. I modified just a little...I didn't have chocolate pudding so I used French Vanilla. I don't think it really matters. I greased and floured my bundt pan but used cocoa powder instead of flour. I used 1/2 cp brown sugar and 1/2 cp white and added chocolate chips to the batter after I poured it into the pan. Everything was perfect. I thought that the rum flavor in the sauce might be overpowering for the "non-alcoholic" eaters because it smelled so strong but the taste was superb. People who didn't like rum said that they could hardly taste it and has a second helping. Because I was afraid it would be strong, I cut the cake before saucing and set 1/2 aside. Then I poured the sauce over the rest. It looked great, tasted great and I made 2 in one week because my husband begged me for more. So easy! Definitely a keeper!

This was REALLY good. I hadn't had bread pudding since my grandmother was alive. The pudding was a little sweet (not sure if you can cut the sugar back any) but the vanilla sauce helped balance the sweetness. Will definitely add to the recipe box. My 4 year old LOVED it. Thanks so much.

This was outstanding. I also put teriaki sauce in the pan first and then laid the chicken on top. It came out perfectly and I despise ranch dressing. The blend with the teriaki was great. My family loved it and my brother said it was like eating a chicken club for dinner. I would definitely make this again! Thanks.

This was great. I've already bought the ingredients to make it again. We brought it with us on a trip as an "already done-pop it in the oven" thing so we could spend more time with our guests. The kids were a little leary about eating it but once they tasted it, they loved it. The 7 year old had 3 helpings. I left out the mushrooms and spinach b/c I wasn't sure if everyone liked it but I'm sure it would have tasted great included. I also used restaurant style croutons which were larger and pre-seasoned. They come in 6 oz boxes and that's just the right amount to cover the bottom of your dish.