Ok...made these as written except used vanilla since I had no almond extract. Cookies are delicious, light and flaky...but mine spread WAY out...they didn't hold their shape nicely like in the picture. I am not new to baking, but admit I've never done thumbprints before...delicious, but not the dainty cookie I was expecting.

Followed the ingredients as written, but changed up the procedure just a bit. I used my xlarge muffin tin (makes 6 giant muffins)sprayed with non-stick spray. I mixed the eggs, milk, butter and baking mix with my blender stick. I took the bacon and cheese (and a bit of precooked sausage I had left over) and divided it evenly between the 6 muffin cups...then I poured the egg mixture on top...was exactly enough. I baked for about 20 minutes. The only problem I encountered, was a there was a lot of extra butter on the top that I had to mop up with a paper towel...next time I will cut down on the butter, or leave out entirely. The little *mini quiches* turned out just beautifully...made for a lovely presentation and easy storage of the leftovers. It also makes it easy to personalize for each person...I added some green onion and red pepper to my own since my husband and son wouldn't have liked it in theirs.

Oh, my! This stuff is the BEST. We just had hot pot for New Year's Eve and I made this as a dipping sauce for the chicken and pork...I can't tell you which one we liked better, as both were awesome. (My 12-year-old son was drenching his meat in it) I was out of rice vinegar, so used lime juice as suggested by many with wonderful results. It is VERY IMPORTANT to let this sit for a few hours to meld the flavors. When I was mixing it, I didn't feel the taste was that spectacular...so happy to be wrong!

I've made many prime ribs before, but none were as wonderful as this one! Christmas morning while getting this ready for the oven, I discovered I was out of thyme...was still fantastic.

My mother's recipe called these *Sugar Plums*. We rolled them into balls and then used multi-colored sugars to roll them in. Which ever way you choose, these are just AMAZING! I've always loved these...worth the extra trouble.

I love this bread! I make it every Thanksgiving to use to make my stuffing for the turkey. My mom used to buy pre-seasoned stuffing bread at the local bakery, and I've looked for years in vain to find somewhere that sells something similar. I discovered this recipe about 2 years ago and it works beautifully! I use my bread machine to mix the dough, but bake in a regular bread pan.

My father-in-law showed up for his visit with a huge bag of fresh picked blueberries. I always try to impress him with my cooking while he visits and I didn't want to go thru the hassle of a pie. This was just FANTASTIC! The only change I made to the recipe was one of desperation...when I started making the topping I realized to my horror that I was out of cinnamon. I subbed maybe a 1/4t of nutmeg and added about a Tablespoon of dark brown sugar for some added flavor and it was still so very good. Don't think you can mess this one up. Baked up just beautiful.

Always out to impress my father-in-law when he visits, I tried these for dinner one night. I was a bit nervous, because my husband HATES cream cheese. I didn't have any sausage on hand, so I used 2 lbs ground beef and I was very careful to fully incorporate the cream cheese. They were a HUGE hit with everyone. They are indeed a very moist burger which is often hard to come by on the grill. I will make these often.

My favorite variation is to cook my bacon first and then fry the bread/egg in the bacon grease (leave out the butter)...declicious, although not very heart healthy.

I just love this recipe and have wowed both my father-in-law and mother-in-law on two separate occassions (they're divorced). Don't listen to the people that say you MUST cut the sugar. It's a personal preference, but I use every bit it calls for and no one I've served it to has ever said it was too sweet. I never add the relish and I use a couple of green onions in place of the regular onion. I also use small shells when I have them in place of the elbows. It's great right after you make it, but it's brilliant once it's had several hours to chill.

Followed the ingredient list except for the cornflake crumbs...didn't have any, so used Ritz cracker crumbs as I do for my meatloaf, and I added shredded cheese to the mix. Changed up the cooking method a bit for an experiment. Used about 6 small Italian hoagie buns, split. Spread the meat mixture about a 1/2 inch thick on one side and then put the top back on. I then wrapped each individually in foil and baked 30 minutes in the 375* oven. To serve, I cut each in half. Worked out faily well this way and kept the bun from getting too crunchy. My son liked them very much, but my husband and I thought they we just ok...just seemed to be lacking *something* for me, and my husband didn't like the soggy bread bits. My try again sometime.

My mother made this recipe for at least 40 years. It was a huge hit every where she took it and it was a favorite of our family. You can use any kind of pie filling you want to change it up...blueberry, strawberry, pineapple...all are fantastic. No one could ever believe there were crackers in the crust...it bakes up sooo beautifully.

I originally found this recipe inside of the Baker's chocolate box I'd purchased. It is sooo simple and oh, so decadent.

I use it all the time and it's absolutely wonderful. Make sure you use about a pound of ice cubes...one tray may not be quite enough. One very important missing bit of info...make sure you rinse chops thoroughly and pat dry with paper towel before you cook. They are best if grilled or broiled. Don't be afraid of the salt...but make sure not to marinate more than the 2 hours...slightly less if chops are very thin...this is NOT an overnight brine.

oops! Rated wrong recipe...Made *Stuffing Bread* not this recipe

Only cut my slabs in half and marinated nearly 24 hours. Cooked them low and slow for about 3 hours. Used *Sweet and Tangy sauce* instead of bottled and they were AMAZING!

Used this in place of bottled sauce in Freak'n Good Ribs. Everyone just devoured them. Not too hot, not too sweet.

Very good, but I discovered a variation I like better. I use a can of apple pie filling or a package of Stoffers escalloped apples in place of the pineapple. yum.

Used Sweet Baby Ray's Honey BBQ sauce and Wishbone's Robusto Italian dressing. Made great sandwhiches and even better pizza with the left overs!

Used leftover *A Number One Egg Bread* from this site from Christmas dinner. Absolutely brilliant! Didn't add raisins...don't care for them in my bread pudding. Great hot or cold.