Oh my, this is nearly the same as my favorite elephant ears that I love to get every year at the Fair. So super easy to make! I didn't have shortening, so used butter (1:1 ratio). I decreased the serving size to 5 servings (I didn't need to make 15 ears, as I'm just making for me and my husband), which gave me easy numbers to work with. For the cinnamon/sugar mix I increased the sugar by 1 TB. When frying, it's important that you don't have the oil too high, nor too low and to keep a constant eye on the ear. It fries up quick! Spread with butter, sprinkle with the cinnamon/sugar and enjoy!!! =)

Didn't change a thing with this recipe. It was so easy to make and simply delicious.

Soooo utterly delicious, the meat just melts in your mouth and the flavor is phenomenal.

It tastes delicious, but for them to come out just right, I had to follow these tips: 1.) If using foil muffin liners (regular size, as I don't have a mini muffin pan), bake for only 11-12 minutes max, any longer and the cheesecakes start to crack. 2.) Make sure cream cheese is at room temp. Then, whip cream cheese first to smooth, silky texture, no lumps. Then mix all other ingredients in separate bowl. Then gradually blend into cream cheese. 3.) I wanted a graham cracker crust - 2 cups crackers (2 pkgs), 8 T butter, 8 T sugar. Mix with hands. 4.) 1 heaping T of crust at bottom of cups, then pressed; then fill about 1/2 way - 3/4 way up with the cream cheese batter.

Delicious! Won't ever use the boxed ones ever again. Only change I made was to add a 1/2 teaspoon of vanilla.

Absolutely the best fried clams I've ever had. I didn't have any crackers, so I substituted with Panko and flour: I had the eggs in one bowl, Panko in another bowl, and then the flour mixed with all the other spices in another bowl. Dipped the clams in the egg, then in the flour mixture, then in the panko and fried till golden brown. Yum!!! My husband, who isn't really a big fan of fried clams, thought they were delicious and ate them right up. Although I've lived in WA for over 15 years, this was my first time digging for, then preparing and eating razor clams. Now I'm a huge fan! =) Note: It's really super important to be sure to clean these clams properly, as well as to make sure they are thoroughly patted dry with paper towels before you begin.

I think I just found my new favorite pie. YUM!!! I used the recipe on this website for Best Ever Pie Crust. And I used a round cake pan. And I made the following modifications to this pie: Added 1/2 Cup brown sugar, increased flour to 1/2 Cup, increased cinnamon to 1/2 tsp. Combined the sliced (unpeeled) plums with the white and brown sugar, then microwaved for 4 minutes before adding the other ingredients. I didn't have lemon juice, so I used white vinegar instead (1/2 tsp vinegar = 1 tsp of lemon juice). For the topping, I wanted a thicker topping after seeing other's pictures, so I used 3/4 cup flour and also added 1/2 cup of brown sugar, increased cinnamon to 1/2 tsp and butter to 5 T (because I added extra flour and the brown sugar). We like our pies better sweeter than tart, so this is why I made these mods after reading everyone's reviews. The crust, the topping and the filling was just melt in your mouth delicious. Definitely will make this again and again!

Absolutely delicious!!! The flavor is just perfect. I made this one time before, and today I made it again. But this time, I used about a 1/4 cup of shortening and 3/4 cup of unsalted butter. But that was only because I didn't have enough shortening. But I think I will do it like that from now on, because it just tastes so delicious. I think the butter helps a lot. I had a hard time rolling last time, so this time I followed someone else's tip here and placed plastic wrap on the table, then I floured it. This made rolling out the dough a snap.

Yummy delicious!! Just like how my mom used to make it. :)

I can only give this recipe 2 stars, because although it tasted yummy, it was incredibly hard to remove from the baking sheets. I followed the directions exactly, and ended up with macaroons that were all fallen apart because I tried to take them off the sheets immediately as it says and it was extremely difficult to take them off without them breaking completely apart. I even tried to let them cool just a little bit on the sheets, which was a big mistake because now I have macaroons stuck like super glue to my sheets. I tried baking for a little bit longer and ended up with the same problem, but only with burnt bottoms. Oh well.

After going to Hawaii for the first time a few years ago, my fiance and I fell in love with spam musubi. I'm so glad that I found this recipe. BUT, I really don't like oyster sauce (I did a test batch of 2 spam slices marinated as directed in this recipe, and didn't like the way it came out) and after doing a bit more research for other musubi recipes online, I decided to substitute the oyster sauce with mirin (Japanese sweet cooking wine that you can find at any Asian grocery store/market). YUMMY YUM YUM!!! It was perfect, just like in Hawaii! My fiance couldn't get enough! (And neither could I!) TIPS: You don't have to use sushi rice, regular rice is just fine. When you cook the marinated spam slices, be sure to do it at a low heat, as the sugar in the marinade really does make the spam burn very easily. When I assembled my musubi, I kept a small bowl of water next to me to continually wet my fingers and the musubi maker (as well as using it to seal the seaweed strips). Speaking of the seaweed, before you cut it into strips, be sure to "toast" it - simply take each sheet and quickly make three-four passes over your stove burner and it will toast fine (don't let it linger over the burner or have the burner set too high or it will burn). I'll definitely keep this recipe as one of my favorites.

Yummy yummy, just like the chocolate crinkles my mom and I used to make every Christmas. They were mine and my dad's favorite cookies! I think using the unsweetened squares of chocolate, rather than cocoa powder, makes these cookies as chocolatey as they should be. If you are a chocolate lover, you will LOVE these cookies. I followed the recipe exactly, and the cookies came out perfect. Just make sure not to overbake, or else you will end up with hard cookies. These need to be soft and chewy.

I think that these are the best chocolate chip cookies I've ever had. I was wary of it at first because I never heard of using vanilla pudding in cookies, but WOW. That must be the secret ingredient that makes these cookies so delectably yummy and soft and chewy. I've made it for three separate occasions now and each time these cookies are the first to get all eaten up and people ask me for more more more! I didn't make any modifications to the recipe, make it just as is. I think next time I'll try using white chocolate chips or peanut butter chips for a variety.

Absolutely DELICIOUS! I made this for Thanksgiving for the first time, and it was DEMANDED that I also make it for Christmas! Even family members who don't usually like green bean casserole were going for seconds and thirds! I followed other reviewers' suggestions by: using frozen french-cut green beans (not canned), adding bacon and doing 1/2 a cup of sour cream and half a can of Cream of Mushroom soup (well, I like it a bit more creamy, so I probably used about 3/4 cup sour cream and 3/4 can of the soup). I also added 1 1/2 cans of French Fried onions to the green bean mixture, and 1 1/2 cans to the topping (increased the butter to 2 tbsps to the topping because of this). Yum yum yum, this has become a traditional dish at our holiday gatherings.