Delicious! Sweet and salty! I use whipped peanut butter and be sure to smash the crackers together, otherwise when you coat them with the warm bark they will slide around and fall apart. I make these for each holiday, and change the color of the sprinkles accordingly.

I loved these...making them for boyfriend next week which will be the true test. A little on the spicy side, I usually omit the green chiles and buy a mild salsa but that fixes it right up for me.

Delicious and easy. I took some suggesstions from reviews and cooked the sausage/green pepper/onion mix the night before. Boyfriend is allergic to onions so I used 1/4 C. minced dry onions in their place and this turned out great. Substituted real fried potatoes for the bag potatoes, fried them with a little Country Kitchen seasoning and then baked it all at 375 for 30 minutes. Yummy!

Mine didn't turn out much like the photo...was not as creamy, I doubled the stuffing like the reveiwers suggested but I think next time I will mix a can of cream of mushroom soup in with the prepared stuffing. The taste was still good just a little dry, but it was crunchy on top which we loved.

Excellent salad, very versatile and it is simple to change this to fit your personal taste or to be able to use whatever is in the cupboard. I used chicken breasts cooked on my george foreman and diced, green bell peppers, frozen corn niblets (thawed and drained), croutons and some red onion. Also, for a good kick I mixed ranch dressing and bbq sauce, 1C ranch with 1/3 C. BBQ sauce. Served on a bed of iceburg lettuce. Delicious!

The shortbread cookie itself is delicious, and with the jam and frosting, it's outstanding. However, the appearance and baking process did not go as well for me. It may have been my fault, I used a uniform scooper to drop them (that's ball-shaped, right?!) and they baked much larger than expected and turned flat and strawberry jam leaked all over my cookie sheets. However, I didn't follow instructions to the letter, next time I will actuallt take the time to roll them into tiny balls and see what happens! Thanks for the recipe!

Yummy yummu! I made this for brunch and it was a hit! The only thing I want to specify is to use fresh blueberries if you can get ahold of them. I couldn't find any, so I had to use frozen and it was a little more watery than expected but the bread soaked it right up. The syrup is delicious, you may want to add an extra T. of cornstarch if you are using frozen blueberries because of the excess water. Otherwise, awesome and I will definitely make this a regular!

Oh my goodness, this dip + onion bagel makes me get out of bed in the morning! Thanks for the recipe1

These brownies are good. I wouldn't say "best", but a good recipe. I've said it before and I will say it again--I'm not baker. And every time I try to make brownies it's an adventure for me. These, however, turned out well for me. Gooey and fudgy on the inside, crisp on the top and chewy on the edges, which is what a brownie is supposed to be, right?! I did make one mistake, but it was my fault...I used coarse salt thinking it would dissipate while baking, of course it didn't and now I have salt crystals in my brownies...but they're still edible and yummy. Thanks for a good brownie recipe that made me a little more optimistic about my baking skills!

I only gave it two stars--for creativity. Couldn't even trick my young nephew into eating these.

This is a great idea but it needed a little help to make it perfect. First, I melted the caramels in the crockpot. Then, I melted white and dark almond bark in pans on the stove. I used the back of a spoon to "swirl" the caramel on the rods. Was a little difficult and time consuming, but worth it. Let those cool and harden. Then, dip in almond bark. Before hardened, sprinkle nuts, andes pieces, crushed reeses or toffee bits before almond bark is hardened. Then use the leftover almond bark in contrasiting colors to drizzle over rods. Perfect! Used 1T. of water for 2 bags of caramels, turned out perfectly chewy.

Chicken doesn't get much better than this. If you're a kitchen gadget lover like I am, there are stands for preparing this on the grill to set the beer can in, and place the chicken on. If you use this, then the cavity of the chicken will still be open to stuff with celery, onions, and carrots for even more flavor! The flavor is excellent, I also like to put parsley and a little chicken grill seasoning on mine.

Great recipe for the not-so-great bakers out there. Super easy, I made two batches (produced 120 stone-sized cookies) and brought them into work after frosting with fall colors for the first day of autumn. They were a hit and I love them because they stayed soft! I omitted the raisins, and next time I may omit the chocolate chips (although they were tasty with-I prefer plain cookies). Try this recipe!

My family has been making this salad for years, but I never got the recipe. Finally, I have it! The recipe was good, but I altered it a bit for my own taste. I left out the pineapple, and used 24-oz container of cottage cheese instead of 16-oz. I think that was a good change. Also I would like to note that you need to eat this the day it is made-after that it turns into a soupy mess...but that is to be expected with the whipped cream. Delicious recipe, thanks!

One word: Extraordinary! This is the best pot pie I've ever made. I followed the recipe but made a few small changes. I used frozen I had on hand: carrots, corn niblets and green beans. I sauteed some onion and added it as well, and since the reviews all seemed to concur on this-I used cream of mushroom in place of cream of chicken. It was spot on. I noticed some didn't find the cream cheese necessary, but I used the amount the recipe stated and found it perfect-rich and decadent. If you would like it lighter-I would say leave out the cream cheese.

These are very tasty! I came across these while looking for recipes I can pack in a cold lunch. Whether the chicken is warm or cold, still tastes great! I couldn't find sundried tomato dressing, but these tasted fine without. You could dip in ranch, or anything really. I used white flour tortillas and chicken cooked on my George Foreman. I will make these again and again!

Very yummy! I am not a vegan, however, I wanted to make pancakes in a pinch and happened to have everything on hand. Cooked just right these were everything promised: fluffy on the inside, soft and crunchy on the outside! I also added 1 tsp. honey and 1 T. fresh lemon juice for some zing. Excellent and I will make these a regular!

I tried this recipe because I am not a baker--and this looked super easy. However, after beating the eggs and oil together, I begin to add the dry ingredients and the batter became so thick it BROKE my hand mixer after only 1 cup! After double and triple checking my ingredients, I ended up adding an extra egg and 1/4 C. water to the mix. It was still not as creamy as it should be. I have no idea what I did wrong but I will probably not make again. I will post a picture after they are done baking.

Where to begin?! Best meat sauce I've ever had. I will even continue to use this meat sauce on other things like spaghetti and manicotti. You can absolutely taste every flavor you added to this. I could not find 'sweet' italian sausage, so I substituted 'hot' italian sausage. Turned out fantastic and added a kick! I also added layers of cottage cheese because my family has always used cottage cheese in lasagna. Great addition! Very easy, but also time consuming. In the end, completely worth it!

VERY easy and delicious! If you don't want the dressing to be too sweet (although I didn't find it too sweet) add sugar by 1/8 C. increments until desired sweetness is reached. I doubled the bacon, and you could also mix all ingredients instead of layering, and add the dressing instead of keeping separate. Delicious both ways, will make again and again!