I love these cookies! They're a bit off the beaten path and so tasty. I did a few things differently out of necessity, though. I only had light brown sugar, so I added a tablespoon of molasses to compensate. Also, instead of 1 1/2 cups of Butter Flavor Crisco, I used 1 cup of regular shortening and 1/2 cup of softened butter. This produced a cookie that may be a bit different in texture from what was intended (a little flatter, a little crisper around the edges). The one thing I would change, and this may be because I used salted butter, is to reduce the salt to 1 1/2 teaspoons. Still, very very very tasty cookie.

Wow! I'm so glad I made this. It's awesome; I could have had just peas for dinner. Here's what I did: drained one can of peas. Put in a bowl. Added 1 tablespoon butter. Sprinkled pretty heavily with dill and lemon pepper (I had lemon pepper salt, actually). I probably used a good half-teaspoon of each. Maybe the submitter has really big fingers. :) Anyway, I nuked it for one minute and stirred it to distribute the butter and seasoning. SO GOOD.

I love love love this stuff. We've made it several times. I do use sweet potato instead of potato--start with fresh ones; canned are too soggy. Also, this time I added more garlic, which was pretty tasty. I hate leftovers, but I could eat this stuff three days in a row. Oh, it's good with joloff rice.

Mmm, this cake is yummy. I have a variation in the oven right now I made with kirschwasser (cherry brandy) instead of coffee liqueur. Since kirschwasser is so strong, I probably will go ahead and make a chocolate glaze, but usually for this cake I don't.

Very very good. I also used beef broth, two packets of seasoning, and no extra salt. I did have trouble with it getting tender enough to shred--five hours on high in my crockpot just didn't do it--so next time I'll just allow a bit more time.

My husband and I are always looking for those "leftover" turkey recipes to help us whittle away at what's left of that gigantic turkey. And while our search will never be over, I'm glad to say that this recipe has found a permanent place in our leftover turkey recipe collection. Now for the savory details! We followed the recipe as directed except that we reduced the flour to 1/3 cup for a lighter soup, and we added 1/2 of a red bell pepper for some additional color and flavor; it was delicious! Our next project will be to try and make a reduced fat version. I'll edit this post if we succeed.

This stuff is great! I use it as my default veggie dip now. I'd use buttermilk to thin it a bit if I wanted to use it as a dressing, though.

Oh wow, this bread is good. I mixed mine in the bread machine (1/3 recipe) and then baked it in two pans in the oven. After baking, I buttered the tops. Mmm, mmm, good. And AWESOME toasted.

This wasn't bad, but it didn't really have the texture of pound cake, and it wasn't as chocolatey as I'd hoped. I doubt I'll make this again, although it would probably be good served with strawberries and whipped cream.

I've made these per the directions before giving them as gifts, and I've made them the standard cookie way, creaming the butter and sugars, then adding the eggs, flour, and other stuff. They are easier to mix the standard way but taste absolutely wonderful either way. And they make beautiful gifts. I notice one reviewer said that the eggs and butter together curdled. They don't curdle, exactly, though that is how it looks. It's just difficult to get a homogenous mixture. Doesn't hurt the end result, though.

These biscuits are quite good—light, fluffy, and tender—but just a smidge short of the biscuit nirvana I'm searching for. I will try making them again but topping them with butter. I do think that the people who rated this recipe poorly likely used all-purpose flour instead of self-rising flour; self-rising flour contains both baking powder and salt, and a biscuit without salt would truly be wretched. If you don't have self-rising flour (as I didn't), use four cups of all-purpose flour, two teaspoons of salt, and two teaspoons of baking powder (in addition to the tablespoon that's already called for).

This was tasty, and I love that you don't have to have fruit on hand (except the applesauce) to make it. I did also sprinkle cinnamon sugar on top, and that was the best part. I think this would be wonderful with nuts, or with other pudding flavors, etc.

These were quite tasty. I like the flavor of sweet potatoes (and they're good for you!), but I am NOT a fan of the whole marshmallow/brown sugar thing. I also didn't have shallots but used mild red onion in its place, which was okay, though next time I would chop it rather than slice it in rings.

These are good in a light, fluffy kind of way. I usually make my mother-in-law's incredible sticky buns—got to remember to submit that recipe—so we like 'em gooey. Next time I make these, I'll make extra icing. The dough was a little wet, but I didn't mind that as it made it easier to roll out without a lot of tough gluten pulling it back. You just have to flour your rolling surface and the top of the dough fairly well. I also used quite a bit more than 1 1/2 teaspoons of cinnamon, and, as another reviewer did, added a little almond flavoring to the icing. Yum!

The cracker crumbs gave this a really lovely crust, and the meat was SOOOO tender. The gravy was quite good as well. The only things I might change are adding a bit more salt next time, and dredging the meat in cornstarch as the very first step so that the coating doesn't "puff out" from the meat. (That only happened on one of mine.) Oh, I cooked them a little differently too. Rather than pan-frying them, I deep-fried them for about five minutes each. (Before breading, the steaks were about 3/8 inch thick.)

This was pretty tasty. I did make a few changes based on the earlier reviews. I added about 1/4 cup of milk to the chicken mixture, and I added a bit more seasoning (salt and pepper to the chicken while cooking, and garlic in the chicken mixture).

I will have to be really, really pressed for time to use prepackaged hamburger buns from now on. These really "special up" a burger. Sooooo soft and yummy ...

Fairly tasty. I had to use dill relish because I'm out of dill pickle, and I had to cut the amounts down because I'm using a smallish loaf of bread, but it's pretty good, actually. I'm sure it'll leave me with fierce breath, though. :P Also, to NENAH25: I think it's called "Poor Man's Sandwich" because it's meant to emulate a sandwich made with meat when it's actually made with less expensive peanut butter plus stuff most people have on hand.

Wow. This was tasty. My only regret is that I didn't tenderize (pound) the pork beforehand. I just forgot to. Soooo good, though.

These were quite yummy. I also used a George Foreman grill and mixed the blue cheese inside, plus put more on top. The chopping blade of the food processor makes chopping the mushrooms quick and easy.