Warning: This makes a ton of dip and is addictive. The cottage cheese gives it a texture that is sooooo yummy (think chunks in bleu cheese dressing). I used the big container of cottage cheese 1 lb 8 oz because 8 oz was not enough. I also used a heap of the dip in mashed potatoes, very garliky and good. I used garlic powder in leiu of the garlic salt. I was worried about too much salt with the dry ranch dressing bein so salty. I can't wait to make it again.

I seasoned up the chicken with olive oil, garlic powder and salt and pepper. I also mixed all the "salsa" ingredients together with salt and pepper and served it on top of a bag lettuce mix. I used canned petite cut tomatoes since they were not in season. Really yummy. The salad is gone but I have extra salsa left over to munch with chips!

This was such a hit! We fought over the left-overs, and there wasn't much left over! I used a bag of Pepridge Farm herb stuffing and added an egg and extra chicken stock then the recipes called for. Soooooo good!

Might just be the best mashed potatoes that passed my lips. I just put them together, and I can't stop eating them. I hope I have some left to bake tomorrow night!! I did adjust a little bit to suit our family's taste. I boiled 5lbs.potatoes with 3 whole cloves of garlic and salt to infuse the water with flavor. I tossed out the garlic before mashing. I used one stick of melted butter and added it first to the potatoes (if you add butter first- the potatoes will taste more buttery then if you add it in at the end. I added 1 1/2 tsp salt (we love salt). Cut back on the onion flakes to 2 tsp. I did not want the onion to overpower. They were so yummy, I can't wait to taste them out of the oven. Thanks for a great recipe.

Yumm. I could not stop eating the cupcakes with this frosting. I did add just a tiny splash of orange extract to the mix. It adds just a bit of brightness and depth without an "orangey" taste.

I used 2 whole pork tenderloins, started them stove top as the recipe called for. I finished them in the oven until they were 155 deg. I doubled the sauce recipe and it was the perfect amount for the tenderloins. Delicious! Everyone in the family gave it a big thumbs up.

The glaze was good. I however resorted to frozen brussels because my store did not have any fresh. I don't know if it was because of the moisture in the frozen product or because I boiled them... but, the brussels were water logged and did not pick up the sauce at all. Next time I will buy fresh and steam them to avoid the water problems.

A little too sugary-sweet for my taste, but they still disappered. I toasted the nuts in the oven while the bottom layer was baking. Have a big glass of milk or coffee close by!