So very good and so very easy. We love it and I will make it often. I initially made it for muffalettas and they were perfect. I can think of a lot of other things that this recipe will be perfect for. We've already eaten it as a dip for crackers and straight out of the bowl!

My mother in law gave me this recipe several years ago and it is awesome. They are crispy on the outside and light and fluffy on the inside. I've found that the recipe is best when doubled. You really need to use a generous scoop of batter in order for them to fluff up and the original scale just doesn't make enough batter to do so. Of course, these are best served hot off the iron but any leftovers freeze pretty well. Just pop them in the toaster until heated through.

My whole family LOVED this bread. I did not use sesame seeds but I did brush on a VERY thin layer of egg wash. As it turns out, even that wasn't necessary. Also, I used olive instead of vegetable oil. Like others, I spritzed the bread every 5 minutes or so (only had to bake it for 25 minutes) and the crust came out perfectly crisp while the inside was soft and not too dense at all. We had half a loaf eaten before I ever got dinner on the table. I can't wait to make this again as we didn't have any leftovers tonight and I'm anxious to use the finished product to make French toast and garlic bread. Awesome!

My kids said they liked this but I don't expect them to ask me to make it again. I didn't think it tasted bad, but it tasted just like the ingredients - mushy bread, ham, and processed cheese. Except for the fact that it was held in a square the eggs were undetectable (and I even added an extra one by mistake). This is not something I would serve to company. It sort of reminded me of something you would get in a school cafeteria. I doubt I will try this again. If I do I will make several changes. First, I would use a sturdier bread (french as opposed to the wheat that I used), I would substitute real cheese for processed (probably a combination of cheddar and something else), I would cut back on the milk and butter too.

Awesome. I used about a 6 pound chicken and cooked it on a charcoal grill. It took a little less than two hours to cook. It was perfectly tender - enough that it was a snap to carve but not so much so that it fell apart. I did not follow the recipe exactly. I used a commercial rottissere rub. I did not use oil or butter nor did I add any additional spice to the beer. I will add spice to the beer next time (I was just in a hurry and didn't read the recipe carefully enough). Keep in mind that it is the method of cooking that makes this recipe so good. So don't be afraid to play around with the spices. What a great, no fuss, recipe. There is definately no better way to make use of a whole chicken. I can't wait until summer as these will make the perfect cookout fare!

I can't believe how GOOD this is! I used reduced fat ground pork, made it the night before, and put equally sized balls between two sheets of waxed paper and flattened them with a wide-bottomed glass. I cut the recipe in half and had 12 regular sized pattys. I think it made a difference letting the spices meld overnight. The kids LOVED it and I can't imagine ever buying a roll of sausage again - this as better flavor and is meatier. As a matter of fact, if I ever come across a good sale on ground pork I'm stocking up! I can't wait to try it in my other recipes calling for sauasge. Thanks for for sharing this Lee.

WOW! This was such a hit and so easy to make. My 6 and 4 year olds helped and had a blast. I think the consistency is perfect. Cold, it is just right for spreading on toast. Warm, it is awesome over ice cream, pancakes, or waffles. This one is a must try. I for one will be making it all summer long. And what a great gift to give!

I think these are pretty good and my kids gobbled them up but they aren't anything super special. They were very easy to make and I like that they can be served a room temperature. I would make these as an occasional snack for the kids but I don't think I would go so far as to serve them to guests. We made one roll with just the sausage mixture and one which included the pepperoni. I didn't think the pepperoni added so much that I would bother with that again. Also, I had no problem with the filling leaking out as other reviewers have mentioned. I prepared the crescent rolls on parchment paper and pressed the seams well. When it was time to turn them over I just pulled up on the parchment to flip them and then peeled the paper back again.

This banana pudding is really very good and so simple to make. I've always used boxed pudding so it was a real treat to find a homemade pudding recipe that used ingredients I always have on hand. I did not have any of the problems some other reviewers experienced...the pudding thickend with no problem and firmed up nicely in the fridge. And, I found that the texture of the pudding was velvety despite egg whites being a "culinary no-no" in sauces and pudding. I made a couple of changes. First I used three whole bananas and cooked the pudding over medium heat until it began to thickend and then turned the heat to low until it came to the desired consistency.

Very good. I made this with my children to take to neighbors as a holiday goody. I'll have to make another batch as my kids can't keep their hands out of it! I didn't pop quite enough popcorn or have quite enough pretzels so I made up the difference by adding coarsely chopped pecans. It convinced me that this is a perfect recipe for experimenting. I can't think of many add ins that wouldn't be delicious.

I thought this was really good. It is the same basic recipe I've always used except for the cream of chicken soup. It definately makes a difference for the better in terms of taste and texture. I did not include chicken in mine so I used one can of chicken broth in place of the stock and I sauted the onion and celery in a bit of butter before addint to the mixture. I will definately be using this recipe for dressing from now on.

These were edible but certainly not close to krispy kreme doughnuts. We din't even finish frying all of the dough. Even my kids didn't ask for seconds. In our opinion, the doughnut wasn't sweet enough although the glaze was pretty good. For the time and effort involved, and because of how infrequently we eat doghnuts we'll just keep going to pick up the real thing. It was fun trying though.

We love catfish but this was my first attempt at frying it. We were very pleased with the results and will make this a regular at our house. We were lucky to get very fresh catfish that was prepared as thick fillets. I cut the fish into fingers and it was perfect...thick enough to be meaty but not so big that the coating and seasonings weren't still a significant part of the overall flavor. A big hit!

AWESOME! I can't even imagine buying bottled sauce again. It is just the right balance of spicy, sweet, and tangy. And it just doesn't get any easier than stirring the ingredients in a bowl and chilling.

These were pretty good. I would make them again but I would probably add more blueberries. The streusel topping was good but I was expecting more of a crumble. This seemed more like a crunchy candy coating. I did not find the muffins cakey as others have suggested. I used buttermilk rather than plain milk and I think that added more flavor to the muffin. I am going to keep this recipe on hand but will keep looking for something that suites my tastes better. This one isn't bad, it just wasn't exactly what I was looking for.

Perfect warm or chilled. So easy to make and such basic ingredients. A great recipe!

I've made ribs using this method a couple of times since finding the recipe. I've found that for really tender ribs they need to simmer more than an hour - our best yet were simmered for 2.5 hours at a very low simmer and then covered and put in the fridge to cool in the cooking water until we were ready to grill. Also, rather than salting the water I used Adolf's meat tenderizer. While the sauce which accompanies the recipe is good, I've found that we actually prefer our favorite bottled BBQ sauce. It's just as good and much easier. I grill the ribs until heated thorough and then brush on the sauce during the last few minutes to prevent the sauce from burning. These are great for making ahead and require so little effort that they are definately a keeper.

We thought this recipe was okay. The blueberry filling was good but we thought the crust was rather dry. Also, I expected the top crust to be more like a strusel but it didn't quite turn out that way. I added a vanilla glaze to add the the presentation and it happened to remedy the dryness a bit. I served it with a scoop of ice cream which is why I think it went over as well as it did. I don't think my family would have eaten it plain. No one said they didn't like it but they didn't ask me to make it again either.

Awesome! I've tried many homemade crusts and although they've been much more trouble to make they haven't been as good as this one. The dough is so easy to handle and the end results are foolproof. We like to stir in our favorite seasonings - garlic powder, oregano, and basil.

I can barely get my family to eat potatoes any other way. They are much like potato skins but so much easier.