I made these last night from memory after seeing the recipe during the day. Couldn't remember exactly but I was very close. I didn't dredge in flour and I pan fried in light butter. I was out of bread crumbs so used crushed saltine crackers. By mistake, I dumped in a lot of oregano because the top was missing. I also used garlic powder, salt and pepper (I don't have Old Bay). They were AWESOME! I called them "Crabby Patties" and the kids thought they were great, even the fussy neighbour kids that stayed for supper. Thanks so much for this recipe, it was a delicious (and sneaky) way to get my kids to eat their veggies without complaining.

This was WONDERFUL! I scaled it back, using 1 large eggplant, 1 jar of sauce - but added more cheese. Still filled a 9X13 pan. I peeled and VERY thinly sliced the eggplant (1/8") and soaked in cold and salted water. Drained and let sit in the fridge overnight. DH coated the Egglant in egg whites and self-made seasoned breadcrumbs (garlic powder, salt, pepper, parmesan, breadcrumb)using the baggie method (threw the slices in the egg white baggie then dumped the whole thing in the breadcrumb baggie and shook) baked on EVOO brushed on parchment lined sheet and assembled. Baked for 30 min. covered with tinfoil, then broiled for 5 min. Served with garlic bread baked in breadmaker through the day and spaghetti noodles. Thanks!

I made it with 2 changes, I didn't have any white wine in the house, imagine that, so I used Chicken stock instead. And I used a combination of butter and olive oil. DELICIOUS! Thanks.

This was good - not the best, but certainly deserves some kudos. It was more like a big apple pie than a bar. The first time I rolled out the dough it looked good but fell apart as I tried to pick it up, so I threw it all back in and added more water. The second try rolled out a beautiful dough and easy to handle, however, not thick enough or firm enough to handle the weight of the filling to make it a finger dessert. It was delicious and people really liked it, but just not the bar that I was looking for.

I make this all the time - everyone asks for it. I chop my fruit very fine and mix it together and then let it strain for at least an hour or the salsa is juicy. I occasionaly add a finely minced jalapeno pepper for a sweet and hot contrast. We usually use butter spray and spray a staff at a time of tortillas. Cut the up into wedges with a pizza cutter and then shake them in a Ziploc bag with the cinnamon sugar, then we bake them in a muffin or a mini-muffin tin to create a "Scoop" chip. I like them crispy so I cook mine longer too. Love these!

I made this without any substitutions, I didn't think it was fair to rate it with making changes, however, all along I knew I should have been. The graham crust was a disaster. It needed double the butter to hold together. It was a crumbly mess, but I got it pressed into the pan. There was no where near enough toffee and I could not spread it because the graham cracker layer would come up with it. I finished it and in the end, even though it flopped, my husband and I could pick up the chocolate and toffee with some some graham stuck to it and it tasted great, just like a Skor bar. With some tweaking: double the butter in the crust and 1 and 1/2 the times of the toffee layer, I think it has potential.

This was a great recipe! I used somewhere around 4 cups of apples, you could use the 2 cups called for but I wanted to use up the apples I had. Perfect coffee cake, great density, awesome texture with a wonderfully crunchy outside. Will lighten this up next time with sugar subst. and applesauce for an anytime cake. Loved it and easy to make!

FABULOUS! The only thing I changed was I left out the nuts and I added raisins. Great for parties but too heavy for home.

This recipe was great! More of a cake though than a firm bar. The only thing I added was some Pumpkin Pie Spice. Everyone was crazy about them - saying that they were even better than the awesome carrot cake next too it. Great for special occasions, but if I were to make for home, I will try to lighten it up - lots of fat and calories as is.

I made this recipe "as is", with no substitutions and here is what I found. The toffee hardened quickly so I did not need to refridgerate at all and the chocolate spread nice. I needed more toffee - and because it hardens quickly it was difficult to spread after poured on. The cookie crust was too dry and did not stick to the toffee layer. I would need to use more butter next time in the crust. Those squares that I did get to stay together, I presented, and whoever ate them, said they tasted just like Twix bars. Great flavour, needs some tweaking to be perfect.

I just made this for my daughter's birthday party and it was a hit! I used a freshly made Angel Food Cake cut into large pieces, strawberries and raspberries cut up with glaze and Sweetened cream cheese with sugar free vanilla pudding. I layered it all three times and topped with sliced Kiwi. It was beautiful and delicious -and even beat out the double-chocolate birthday cake - WOW!

I just made these last night as a "try-out" for a Cinco De Mayo Party this weekend. I'm glad I did. First, these are good, however, not "showy" material. Not sure if they're good enough to bring to a potluck. We tried all different ways using a variety of the reviews found here. If I do bring them here are the changes I will make. I will add a bit of chili powder to the filling - which was very tasty. The crushed cornflakes are WAY BETTER then the bread crumbs (as was suggested by others) and we added chili pepper flakes to the coating. I read a review to blanch the peppers first, which we didn't do but I will next time because they were not nearly soft enough. We found the the amount of Jalapeno Pepper to filling was not in proportion so I would ream the pepper out a bit more before I stuff them too. I will also change the cooking time. The coating was done and the cheese started oozing out at the 10 minute mark. It was a good start to a potentially great appetizer.

Loved This! We had this for a soup course at Easter and everyone thought it was great. I first quartered the peppers and roasted them until soft and puffy - not black. I used an immersion blender and did not strain the soup - unnecessary - it was perfectly smooth. I also added some cubed cheddar cheese after the cream and it was fabulous! I thought it was super easy with those changes.

The is the BEXT artichoke and Spinach Dip recipe I have ever had and I've been looking for quite a while. I used frozen chopped spinach (thawed and drained) instead of the fresh and it turned out wonderful. It makes a big enough pan to bring to a potluck. Thanks for this one, I'll be making it again and again!

This was an awesome recipe. I don't like sweet potatoes but this made me love them. I also halved the sugar, omitted the coconut and boiled the poatoes first. I could have used a quarter of the sugar even and it still would have been fabulous. Everyone ate it right up and it was just as great the next day. Thanks for this one!