My sister and I made these for the first time yesterday and they are sooo good! We used both Reeses cups and Caramel filled Hershey kisses to mix it up a bit, To add some decor to it before cooking we rolled the dough in colored sugar...

These are my FAVORITE to eat and make---they can be tedious to make but I feel if they cool off a little in the pan they are easier to work with, and make sure you have well greased hands and I keep a small bowl of water to dip them in like a PP said water works just as good as greased hands. Also I use red sprinkles instead of red hots for decoration.

LOVE these cookies! First time making them they turned out perfect, they do spread out quite a bit in the oven so be sure to space them good. But my fiance will be eating them all tonight I think!

These were so tasty and easy to make! What a fun idea. We just used our regular sugar cookie recipe since we made a huge batch of those as well, and colored some of it red to make these.

I have never been a good baker, always burning things, getting amounts wrong etc...Ive been leaving it up to my fiance this whole time... WELL when the opportunity came for the annual camp cookie bake where I work I was DETERMINED to find a great recipe and do it right! And I did!!! These cookies were a huge hit. I doubled the recipe and the one thing I recomend is when rolling, roll them THICK (if you like a chewier cookie) we rolled them just about 1/2 inch thick and cut them into Christmas shapes. Cooked until the edges JUST started tanning up and theyre perfect! And wasnt as hard as I had expected.

This is a VERY good basic creamy stroganoff recipe! I didnt have all the ingredients (no onion or paprika) but added fresh mushrooms and garlic to saute the meat in. And it turned out AMAZING! First time ever making something like this and I love it, oh and we used Venison instead of beef.

WOW!!!! I never thought I could make something SO tasty and EASY! I used the following and it turned out absoloutly amazing and I thought that the dry ranch seasoning really evened out the spicyness of the Buffalo sauce I used! I used five chicken breasts cut in half and put in my slow cooker. For the Buffalo sauce I used "Lowrys" brand, I bought 3 bottles of it and used two and a WHOLE packet of hidden valley ranch seasoning, mixed it all up cooked in my crockpot for about 5 hours, shredded cooked for another half hour (the key is NOT to cook to long, the juices will soak in overnight in the fridge) I started this around 5-6PM and stopped cooking it around 10 then put right in the fridge, packed some for my fiances lunch and he called me raving! With the amount of sauce I used initially I didnt need to add anymore sauce afterwards :-)

I made this for my baby shower with about 40people--I doubled it to serve 25 and had plenty (it was away from the other food since I was keeping it warm on the stove) EVERYONE raved about it though, they thought it was from tastfully simple! I used 3 packages of spinach, 1 can of artichokes, 2 1/2 packages of cream cheese and 1 jar of Alfredo, plenty of garlic, salt and pepper Im so glad we have left overs its so good! I served it with sliced baguette and Hawaiian sweet bread.

I make a similar version of this using Canola oil and Ranch seasoning packet, I came across this one and added the Worcestershire sauce, EXCELLENT! Currently making these for my baby shower tomorrow :-) great easy to make snack that goes over VERY well.

I havnt made to much chili in my 21 years but this one tops it all! I LOVE the different types of veggies (red/green peppers and Celery) Adds alot of color to it...I did make a few changes of course--- --Was running out of room in my crock pot so put 2 cans of dark kidney beans and 1 can of spicy chili beans --Took another reviewers suggestion, cooked my own bacon then sauteed HALF of the onions and celery in the grease along with the garlic --The meat I browned all together in a large pot using mild italian sausage squeezed out of its casing, drained well then I rinsed extra well in warm water (I dont like a greasy chili) Next time I think I will also add a little water once drained and rinsed and season for a while with some chili spices ---I also left out Tabasco and any other spicy pepper (I do not like spicy foods!) ---A very flavorful chili, I served with homemade cornbread muffins as well I plan on making this Chili again doubling the recipe to make a very spicy version and my mild one for my baby shower in a month.

I have been a fan of Jerk pasta since I was 15 working at a gourmet restaurant in my hometown, Now that I am pregnant I have been craving it ALL the time, but at over $10 an order I decided to make my own...I use only Walkerswoods Jerk Paste, I can buy it from that restaurant for around $7 a jar--Im sure you can find it online or at your local store--I followed this recipe since It sounded just how we made it at the restaurant and it tasted EXACTLY like it was made there!!! I couldn't believe myself, and Im not the most experienced cook around....The only thing I did was saute slices of raw chicken in the olive oil, garlic and jerk paste until cooked...Took that out, then added the ingredients minus the chicken stock and upped the lime juice since I feel Jerk can be to spicy, lime juice tames it down. Let that cook together for a bit, then added lots of cream but DID bring to a boil to thicken some, added penne pasta, the cooked chicken, heated well and added a bit more lime juice and it was perfect!!!! I recommend making it extra saucy and serving with a really good french bread toasted with garlic butter spread, GREAT for dipping.

Very quick and easy to make! We usually always have these ingredients on hand too! I would have cooked the potatoes longer and sort of mashed them but the flavor is pretty good, I think if you added heavy cream it would have a better flavor. I also like to add cheese for better flavor!

Will be making 3 different lasagnas for our first formal dinner party at our new home and this one will make the cut! Family and friends...looking forward to it!!!