Awesome recipe! I am very picky about blueberry muffins and these are wonderful. They are even better than Otis Spunkmeyer (and I always thought no one could beat them at one point.) I usually play with recipes but the only thing I did to this recipe was add some vanilla (don't know exactly how much because I just poured some in. Will make it again many times!

This is a great recipe! I didn't make them "Big,Fat" but they were definitely the best and chewy! I used a regular sized cookie scoop from Pampered Chef and cooked the cookies for 11 minutes. They were golden around the edges and I let them sit on the pan for 3 minutes before I transferred to the cooling rack. I think the next time I will cut back on the salt a little bit because they were a little bit salty for me. (Even though I used unsalted butter.) I used 1/2 cup butter and 1/4 cup butter flavor Crisco just because I didn't have the last 1/4 cup of real butter. (They turned out so great though I don't think I will change it next time because they are so nice and chewy and perfect consistency I don't want to change it.) I think next time I will also cut back the chocolate chips to 1 1/2 cups because I like a little cookie with my chocolate and these had a lot of chocolate. (For those of you that complained that the cookie spread out to much....use parchment paper instead of greasing your cookie sheets.) Parchment Paper will make your cookies not spread out as much and grease seems to make the cookies spread out extra. This is definitely a keeper! I have thought that my old cookie recipe could not be improved but I think this one is better. I will continue to tweak it to my tastes but it is a great recipe! Thanks so much.

This is a awesome recipe...for taste it is definitively a 5 star recipe. I was a tad disappointed that it had a bit to much liquid in it for my tastes but, even the caramel type liquid was wonderful (I would just prefer it to not have as much although perhaps my apples were just really juicey. I ended up cooking mine 15 minutes longer than suggested. Next time I think I will precook the apples a little bit after I get the caramel sauce done try putting the apples in it and letting it cook with it for a while. I didn't make a lattice pie crust so I just mixed most of the liquid except what I saved for the top with the apples and poured it all in before I put the top crust on. I made this recipe yesterday and it was gone before the day was over. I have already had requests to make it again. I used a recipe for a pie crust I found on the internet on another Recipe site and OMG it was the perfect combination to this pie. I had always thought I made great pie crusts but when everyone bit into this pie and the crust that I made I was told it was a apple pie flakey crust piece of heaven. I can't wait to play with this recipe a little bit (I did add a TBSP of vanilla, 1 tsp of cinnamon, and a 1/2 tsp of nutmeg (next time I think I will cut it down to 1/4 teaspoon of nutmeg.) I am not sure if I will continue to put some of the liquid on top or not...I can't decide if I liked it or if I would prefer just a egg wash. It gave it a different look but, I just can't decide if I liked

Edit since Original Review - These cookies are great but, after about 36 hours if there is any left overs they get kinda blah...even though they were stored in a tight container. It took some time to get the feel of the cookies. I ended up putting the dough into the fridge overnight (even though it was a lot harder it seemed the cookies turned out better.) A metal cookie scoop from Pampered Chef made scooping the hard cookie dough out no problem even after sitting in the fridge all night. These cookies are definitely a cookie you do NOT want to over bake. I found 10 minutes cookie time was exactly perfect for these (and letting them sit on the cookie sheet for 1 minute. I ended up using only half of a Andes Candy on each cookie a whole piece just made the cookies to rich if you make the cookies walnut sized (this is with using parchment paper on my cookie sheet so my cookies didn't really spread out much.) I loved the ones that have a lil bit of green left on the top of the cookie I wish that more of the cookies had the brown/green swirls in them but unfortunately it is hard to keep the swirls in sometimes. I think I may add a 1/8 teaspoon of mint extract to the cookie dough next time (I just want a hint of mint in the actual cookie so figure 1/8 of teaspoon might just be enough.) If you overbake the cookies they seem to taste a bit more like thin mints (crunchy) but I prefer them soft and chewy. I found taking them out when the cookie began to crack that it seemed

I just used the sauce from this recipe. It turned out great!!! I don't like chunks in my sauce so I put the tomatoes in the blender before I started. I think I will play with the spices a little next time but it was great!!! Thanks for a great pizza sauce that I can make myself and don't have to worry about what is in it.

I am always trying new recipes to try to find the best out there. I tried this instead of using my usual recipe. Unfortunately I was disappointed it just didn't stack up compared to my normal recipe. It didn't have the flavor, or the consistency that I normally have with my pizza dough. It was a ok dough but, nothing spectacular. I will go back to my regular recipe.

These were awesome! I have tried many different Au Gratin Potatoes Recipes and could never find a recipe that I liked. These will be my new Au Gratin Recipe from now on. I used 1 tsp of Onion Powder instead of a onion (I just don't care for consistency of onions but I like the taste they give so I prefer using onion Powder or Flakes.) I also added 3/4 tsp of Garlic Powder and 1/2 tsp of Italion Seasoning. (All of the seasonings I added to the butter as it was melting. Then just poured the cheese sauce over the potatoes. They were so amazing thanks for a great recipe!

Awesome recipe!!! I don't even like Pork Roasts but this was awesome!

I ended up making these twice today (Christmas Day) the first time I just didn't like the results. (Good thing I started at 4 am) They were ok but just not up to my standards of what I normally make for Dinner Rolls. So since it got such great reviews I decided to try again. The second time I made a few changes...instead of adding the 1/4 cup of butter at the end I changed that to shortening and actually added it into the dough in the bread machine. I had to add another 1/4 cup of flour because after I added it the dough was just way to sticky (which I knew it was going to be) After I made these changes though the rolls were perfect. They were light, fluffy, had a nice bread taste, and turned out beautifully. Instead of rolling them out I put 3 small balls each into each muffin pan to make Clover Leaf Rolls. They were really good. The only person who didn't like them was my cousin and I think that is just because he is used to my grandma's recipe....although he did eat 5 of them so he couldn't have hated them that much.

This Pie has become my Favorite Apple Pie to make. I made it for a pre Christmas get together the other night of 4 women (figured they never eat much so a apple pie would be perfect) Before they were gone the entire pie was gone (and all I got was a tiny sliver to say that I actually know what it tastes like) Everyone loved it and wanted 2nds and a couple even 3rds. I was like WOW. I am always afraid people are just being polite but when they left I knew they loved the pie because they didn't stop talking about it (even called the next day to get the recipe) The only thing I did different this time around was I used the 6 cups of Apples as suggested by other users. I also used the T. Marzetti's Caramel Apple Dip instead of caramels (I am handicapped and anything that makes baking easier I will do so using the Apple Dip for me was easier) I also put a bit of sugar on the top of my pie crust after the milk just for decorative purposes (because a apple pie is not a apple pie unless it looks beautiful....although the first one I made I forgot the sugar that I always put on pies and it came out really golden brown and pretty without it but I personally just prefer the extra flair of sugar on Pie Crusts. Oh and I added a little bit of Cinnamon/sugar my Pie Crust Recipe ....it makes this Pie to die for. I had a recipe years ago that had cinnamon/sugar in the Pie crust...I lost it now but I always just add a bit to my pie crust and it makes all the difference in Apple Pies.

I followed the recipe exactly. I was really looking forward to this recipe. The sour creme was to overpowering for me. I ended up throwing out the potatoes and rushing to make another batch of mashed potatoes with just butter and milk. I like sour cream but this was just a bit much.

Just finished Thanksgiving Dinner using this recipe it was the best turkey I have ever made!! I used Sparkling Apple Cider instead of Champagne just because I wasn't sure how the recipe was going to turn out but WOW everyone raved over it and how juicy it was. I stuffed the bird with apples and stuffing (it was a 24 pound bird) The stuffing and the gravy made from the juices both turned out spectacular. Thanks for a great recipe!! I will definitely use it for Christmas too.

This is very similar to the recipe my family has always used. For us the Mayo is a bit more (never measure it just eyeball) and we use mixed mustard. I have tried dry Mustard and the taste is not as good as with already prepared mustard. Excellent recipe because it is so adaptable.