My Mom's been making this same recipe since I was little and she passed it on to me. I think it came in her "Osterizer" cookbook. The only difference is it calls for soy sauce instead of Worcestershire. You definitely don't need the full measure of sugar, it is good with as little as a couple of tablespoons. GREAT on grilled chicken!

One word to describe this recipe. D.R.Y. Dry. Which is too bad because it has potential to be quite tasty. You can't really cut the baking time down because then you're looking at undercooked sausage which wouldn't be good. I agree with previous reviewer Susanna that the cornmeal isn't all that great, it gave the swirls a gritty texture without contributing much to the flavor. I think that a more tender biscuit dough would make the swirls much nicer, maybe even just a batch of Bisquick. My husband tried the swirls and said "tastes good but needs something, maybe cheese" so maybe a cheese biscuit dough would be good. One tip I would suggest if you make this is to let your sausage sit out so it isn't refrigerator cold when you try to distribute it over the dough, it will be easier to spread evenly with your fingertips.

These are okay, but I won't make them again. I threw out most of the batch, nobody would eat them. If you underbake them at all, they are unpleasantly gummy in the middle instead of cakelike. I think there is more than a hint of "artificial" taste to them from the cake mix that just isn't right for a home made cookie. They could use some tartness to accent the lemon flavor and offset the sweetness, maybe some lemon juice and zest would help.

The flavor of these cookies is good, and I love the crisp edge and chewy middle. But they're greasy. As I cooked each succeeding tray of cookies I tried things to help the greasiness. Chilled the dough... no difference. Raised temperature to 375...some improvement. Cooked on convection setting... not much difference. You definitely should not underbake these cookies, it makes the greasiness much more evident. Cook till well browned, they'll still be chewy in the middle. *Later that day*... OK, I admit, these cookies are MUCH better after they've cooled completely. The greasiness goes away. They're still flat, but my cookiemonster, who spit one out right after they were baked said "these are good now".

I was trying to copy a toffee truffle cheesecake that I'd had and this recipe seemed pretty close. I used shortbread crumbs for the crust, added toffee bits to the cheesecake batter and garnished the top with toffee bits as well. Rich, smooth and creamy! Better after at least overnight in the refrigerator. The base of my springform pan is warped so not a very good fit, the butter from the crust ran out and scorched all over the bottom of the oven. I'll wrap in foil next time!

To have a good flavor this needs to be made with bacon grease (or sausage drippings), then it will taste like Mom's! If you're going to indulge in something this heavy and fattening, you may as well do it all the way! I think it is better not to brown the roux, just let it bubble for a few minutes to get the rawness out of the flour and then add the milk... it's supposed to be white. I love this gravy over biscuits because I'm just not a sausage gravy person. I crave it on Sunday mornings, but I'd eat so much that it's become a Christmas morning treat and that's about the only time I let myself have it. So good!

This was pretty tasty. The the tortilla crust added an interesting flavor, but was really hard to cut because the tortillas had become very crunchy during cooking for some reason. The quiche was pretty much destroyed after my efforts to cut it into slices. I am glad I put mine in a deep dish pie plate, it think it would have run over in a smaller pan. It also took longer than the specified time before the center was set in mine.

This was good. I didn't find the idea of vegetable oil appetizing so I used melted butter. I also added more liquid than called for and ended up with a set but spoonable consistency. I used a chopped granny smith apple in it and that tasted good.

Outstanding! How can it not be with those ingredients? A better alternative to the cheesy hash brown casserole. I microwaved the potatoes and left them unpeeled, so it was quick to prepare. I have no idea the purpose of calling for some shredded and some cubed cheese, so I just used all shreds and it worked fine. Looking forward to leftovers!

I really enjoyed this salad. I used brown basmati rice, which is a fairly short grain and I think a long grain brown rice would have been a better choice. The dressing was awesome, I added a dash of garlic powder to it and that added just the right flavor, espcially since I didn't use any onion in the salad. If you use a really good quality balsamic vinegar it isn't going to be too strong in the dressing.

Outstanding! I did make some modifications based on what seemed right to me. Beef instead of chicken broth because I think it goes better with mushrooms. Shiitakes were $9 a pound at the market while portobelllos were half that, so I used all portobello! And finally, cinnamon sounded completely bizarre, but a grating of nutmeg sounded like just the ticket. Chop the mushrooms and shallots fine and you'll have no need to puree any of the soup. Saute them until well caramelized for best flavor and be generous with the peppermill and you'll have a fantastic rich soup. However, the shallot flavor was a bit strong, so I'll use half the quantity next time. I am going to serve with a salad and garlic bread.

Super good! I couldn't stop licking the spatula after I spread the frosting on the brownies. I put about 2 tablespoons of peanut butter in with the chips and butter, just to assure a good peanut butter flavor. Once spread in the pan, I drizzled Hershey's Syrup across the top and then dragged the tip of a knife through it to make a pretty design. I kept it in the refrigerator till the frosting set up but I think that it tastes better at room temperature. Either way, the frosting wasn't runny. To be honest though, I think the frosting would be better on a Texas Sheet Cake than it is on the brownie.

Tastes really good! I used it on top of a coconut cake that called for plain whipped cream. I imagine it would be very good with fresh fruit. I don't think this whips up with as much volume as just plain whipping cream, so beware if you need a specific quantity, you'll probably have to scale up. Also, mine didn't come out quite as stiff as regular whipped cream does. After beating for quite some time I was afraid to beat any longer for fear I'd have butter and it was still fairly loose. The flavor is great though!

Good. I found a similar recipe that calls for only 1/4 cup of corn syrup (or golden syrup) which seemed a *much* less scary quantity! It also uses water chestnuts instead of mushrooms.

Nice and coconutty! All I could find at my store was Coco Real brand cream of coconut (in the "mixers" section for pina coladas). I don't know if that's the correct ingredient, but it worked. I'd suggest not refrigerating the cake until it most of the condensed milk mixture has a chance to soak in before chilling stiffens the mixture up and slows absorbtion. I used the specified quantity of condensed milk/coconut cream and my cake was moist, not wet, and not too sweet at all. Instead of plain whipped cream, I topped mine with "Easy Whipped Cream" from this site, which is half whipping cream half sour cream. I didn't toast the coconut as some suggested because I prefer the softness of it when it is untoasted.

Really a very tasty snack, I heard of the recipe originally at Weight Watchers. With the chocolate chips a serving is 3 points, without them, 2 points, and yep, using reduced fat cinnamon graham crackers it is only 1 point!

I won second place in a dessert contest at our office with a variation of this recipe substituting Snickers for the Butterfingers and caramel topping for the butterscotch. I don't usually like to do cake mix recipes but I was trying to throw together a bunch of desserts and this was quick and easy. I was shocked to win anything, but how can you go wrong with caramel and Snickers?

We are in the final stages of a "down to the bare studs" kitchen remodel. Throughout I've been really uncomfortable handling raw meat, especially chicken because of the less than ideal clean up facilities. But we are SO sick of packaged microwave food and going out that I finally broke down. I thought traditional barbecue sauce might be a bit too overpowering so I used Yoshida's Hawaiian Sweet and Sour Sauce/Marinade. 15 minutes before serving I tossed some sugar snap peas and some cooked rice into the slow cooker. I ended up with a welcome "real" meal all in one pot that I wouldn't mind even when I have a fully functioning kitchen. Thanks Jan, for an easy slow cooker meal that's not just 3 cans of cream of "something" soup plus meat! I would give the dish a 4 but my husband wasn't a fan, so it's a 3.

We do this ALL the time. It is an excellent, easy and quick side dish for any meat. If you are short on time, zap the potatoes in the microwave for 2-3 minutes and then proceed with the recipe, it will be done in half the time. Sometimes I add thinly sliced onion to the pan with the potatoes too.

I've been making these for a while. Usually people aren't sure about them, but once they try them they're hooked. For a more flavorful appetizer, saute a chopped onion and add to the mixture and add some cooked and crumbled bacon.