Awesome "bar" snack! My fiance made these for me and I loved them! 1. We didn't use nearly the amount of flour/cornstarch so I would cut that in half. 2. We also cut our cheese sticks in half which was the perfect size for our small saucepan. 3. Plain breadcrumbs + 2 tsp Italian seasoning. 4. Followed the dipping order. 5. Did NOT use a quart of oil . . . we just fried them in our medium saucepan, a few at a time. Just be careful not to overfill the pan with oil or add too many cheese sticks at a time!

Very tasty! Here are the things I did differently . . . 1. Used about 2 lbs. of bone-in thighs (they were on sale!). 2. Used the same amount of spices listed. Cut back the lemon juice to one lemon and 1 tbsp olive oil. 3. Rubbed the spice mixture underneath the top skin flap of my chicken thighs. Then sprinkled the rest of the mixture on top of them. 4. Drizzled the lemon/olive mixture underneath the skin as well as on top of the chicken. 5. Baked in a 8X8 pyrex dish with lemon skins, a few cloves of garlic, and onion slices. Next time I would nix the lemon skins -- my chicken was very citrus-y. 6. Baked at same temp listed in recipe until chicken was cooked through (prepare to keep them in the oven for awhile!)

Very good! Made a few changes that I think pushed this recipe from 4 stars to 5. Here's what I did differently . . . 1. Seasoned the chicken with Lawry's seasoning salt (any seasoning salt would probably do) prior to cooking. 2. I did NOT add any other spices while cooking the chicken. I mixed those in later. 3. Cooked 1/2 cup, maybe more, of diced onions with the chicken. 4. Drained my chicken mixture and added it to a small bowl with black beans, green chile peppers. 5. Here are the spices I used: 1 1/2 tbsp dried cilantro, 1/4 tsp each of garlic powder, onion powder, paprika, and 1 tsp each of chili powder and cumin. 6. I also added about 1/4 c (1 small can) of diced black olives. 7. Let my mixture sit overnight b/c I didn't have enough time to cook it! 8. The next day I added the sour cream and the cheese directly to my chicken mixture. Followed the sauce/layer directions 9. Baked in a round pyrex bowl using two whole wheat tortillas per layer. 10. Topped with whatever salsa I had left in the fridge! 11. B/C of the bulk, would more cooking time while covered with foil -- otherwise the layers won't be all the way warmed.

An okay snack. Here are the things I did differently . . . 1. I rinsed the chickpeas really well before I dried them on a paper towel. 2. Baked at 450 for 20 minutes and then took them out and tossed with 1 tsp olive oil and seasoned with garlic powder and whatever else I could find for seasonings. 3. Baked again for about 10-15 minutes (watch for burning) and they were done! 4. I tried to avoid salt when making these - always check the side of the can when buying beans of any kind, the salt content varies greatly with each brand! I found that La Preferida (sp?) ones were the lowest in salt at my grocery store.

The people at my work place loved these! Here are the tips I used . . . 1. Don't be concerned with your frosting size - I used a whipped frosting that was only 14 oz and it turned out just fine. 2. It took almost a whole "standard" pkg of almond bark to coat a whole box of cake mix. 3. One cake box made about 35 cake balls. 4. Wait at least 1/2 hr to mix the cake and the frosting! The cake has to be WARM but not HOT otherwise the cake balls won't stick together. 5. Freeze the cake balls before you dip them in the bark.

Great/pretty easy dish! Made a few changes . . . 1. If your chicken breasts are pretty thick you can cut them in half the long ways. That's what I did so I only had to use "2" actual chicken breasts. 2. Season, season, season the chicken!! 3. Just brown the outside of the chicken - don't cook all the way through otherwise the chicken could dry out when you bake it. 4. I had a hard time spreading the cream cheese with a spoon so I ended up using my fingers - way easier! 5. I did cream cheese then dried parsley then shredded cheese and then chicken. 6. Maybe lightly grease the pan before you add the pastry pockets.

Not the best cobbler. Here's what I did differently: 1. I sprinkled the top with cinnamon in addition to the sugar. 2. I doubled everything and baked it in a 9X13 pan. 3. SERVE WITH ICE CREAM. This is a must. Otherwise this cobbler would be "just okay."

AWESOME! I didn't change a thing! I put the dough in the fridge for a long time on accident but they still turned out good. I flattened some and didn't flatten others and I actually liked the non-flattened ones better. They turned out picture perfect! Before I baked them I rolled each ball in white sugar. AWESOME!

These are okay - I wish mine would have gotten crispier! Here are the things I did differently: 1. I used grated parmesan cheese instead of the romano. 2. The spoon trick worked great! 3. Used yukon potatoes. 4. Left the skins on

The salad itself was good but I didn't care for the dressing. Maybe it's just me because other people seemed to like it! Here are the things I did differently: 1. Roasted the beets - Scrubbed and cut off the ends. Wrapped in foil and put on a baking sheet (this is a MUST DO). Bake at 400 F for 45 min-1 hr. Let cool and then slice 2. Used feta cheese instead of goat. 3. Made 3X the walnuts. Awesome! 4. Other than the dressing - the salad itself is good.

FANTASTIC RECIPE!! I LOVED this soup! I followed this recipe almost perfectly! Here are a few things that I did: 1. I used yukon potatoes. 2. Instead of using 1 cup of water I used 1 cup of chicken broth (use REDUCED sodium). 3. DO NOT ADD ANY SALT. Wait until the bacon and sausage have simmered for awhile and THEN add to taste. 4. I used regular evaporated milk but next time I'll try fat-free. 5. YOU MUST ADD THE DILL WEED. It totally adds flavor. 6. Pepper!!! Pepper!!!

This recipe turned out pretty good with a few adjustments. 1. I added about 3/4 lb spicy Italian style ground turkey (browned) to my sauce. The meat is AWESOME! I use that stuff in everything and always have a lb or so in my freezer. Where I'm from it's generally pretty cheap (on sale $2, $3 if not) and still healthier for you than sausage. 2. I cooked about half a shallot and some cloves of garlic in a little bit of butter and added them to the cheese mixture. 3. Used grated parmesan cheese instead of shredded because that's what I had! 4. Used Fat Free ricotta!!! 5. I used less water and more sauce.

These are spicy little snacks! I loved them but some of them were a bit too spicy. Here are a few changes I made . . . 1. WEAR GLOVES - otherwise you'll ruin your eyes/contacts for a day. 2. Thanks to another review, I used raspberry cream cheese instead of the plain stuff. Don't worry about getting the whipped kind, you can just beat it with a fork. IT'S AWESOME! 3. I stuffed my halved peppers, sprinkled them with BROWN SUGAR, and then wrapped them in smoked turkey bacon. The turkey bacon was perfect due to its thickness. 4. I also used a whole piece of bacon. 5. I also used chive/onion cream cheese (w/o the brown sugar step) and those were great too!

Great recipe! I could have eaten the whole thing by myself! It's a little sweet but I didn't mind it. Here are a few changes I made . . . 1. Used an 8 oz brie because that's all I could find. It worked just fine! 2. Didn't use fresh rosemary - the dried stuff worked great! Used 1/2 tsp. 3. Substituted dried cranberries for the cherries 4. Rolled to only a 12 in square and it covered my brie.

Great recipe! I don't know how well I followed the directions but it's a great place to start! Here's what I did . . . 1. I started with a 64 oz bottle of tomato juice so I actually dumped out (and saved!) a few ounces to try to make 48 oz. 2. I ended up adding about a tbsp of horseradish, extra pepper, extra hot sauce, and some garlic powder. 3. I actually packed the mix, a jar of pickles, some cut-up celery in a plastic bag, a jar of olives, and a bottle of vodka in a cooler and had a traveling bloody mary bar!

This was okay - I don't know if it was better than taco bowls but maybe worth another go. I made a few changes . . . 1. I added a packet of taco seasoning (just the seasoning - no additional water) to the meat. 2. I also added a can of rinsed black beans and a can of drained sweet corn to the meat mixture. 3. I also added some peach salsa to the top before baking for some extra flavor. 4. Before serving I sprinkled some finely chopped cilantro for some extra color.

This recipe kind of reminds me of a Generals Chicken maybe? Either way, it's a great place to start! Here are the changes I made: 1. I made 1 1/2X the sauce. I probably could have gotten by with 1 1/4X as much but it just didn't seem like the original recipe was going to be enough. Because I had the extra sauce, I did not do the chicken broth + corn starch step. 2. I used a bag of stir-fry vegetables, 1 small can of sliced waterchestnuts, and some misc. vegetables I had in the fridge. You really can use whatever you want though! 3. I did add about 1 1/2 tsp of flour to my extra sauce to thicken it up. 4. I like spicy food so I added crushed red pepper as well. 5. Served over brown rice!

Awesome recipe!! I halved the recipe and only made one because it was just me eating it. I made a few minor adjustments . . . 1. Instead of the two kinds of shredded cheese I used just one (colby jack) and used about a cup. 2. Even with the help from the other suggestions, my filling spilled over while baking so make sure to cook it on a foil lined baking sheet.

I rated this 4 stars because I couldn't make the actual recipe - my local grocery store did not sell the puff pastry! GREAT LOOKING DESSERT! Here are the changes I made . . . 1. I used phyllo dough (mini shells) for the crusts. They were already cooked so all I had to do was let them thaw - which only takes 10 minutes. I did, however, opt to crisp them in the oven following the package instructions. 2. You probably need to make twice the amount of filling, even if using the puff pastry! I did and it filled 15 mini phyllo shells with about 1/2 c left over. 3. I piped the filling into the shells - this is way better than using a spoon! 4. Decorated with fruit and drizzled with chocolate. Yum!!!

They are great when they're piping hot but just okay when they're cold. I heavily seasoned the tops with pizza seasoning and garlic powder. I also served the sauce seperate instead of putting it into the puff itself.