I made this for a whole bunch of foodies at a gourmet-style BBQ for my hubby's work. It was a MONSTER hit. Apparently it was still getting compliments the next day at work. Very moist and very elegant. Perfect with coffee on a cool Autumn night in front of a fireplace...

I really really enjoyed this. I didn't change a thing. Did it exactly as stated. If I were to try and make it better, I would play with garlic salt rather than salt and garlic cloves for a stronger garlic flavor. Loved it!

5 stars for easiness and creativity! Because there is nothing extravagant about toast and egg, I can't get myself to give it above a 4. When I have kids one day though, this is how I will introduce them to cooking, and I will certainly use this method often until then since it is fun :-) Thanks for the idea!

My oh my was that filling. I made only one modification, and that was to substitute chicken broth for water. I really enjoyed it. Hubby gives it 5 stars too!

Other than substituting almonds, I followed the recipe exactly. The dressing needs no modifications. Everything about this recipe is fantastic. Stick to it, and you won't be sorry.

Fantastic! Learn from my mistakes though... 1. Make sure the phyllo bread is thawed. Mine crumbled up, and was a headache to lay down in sheets. 2. Buy pre-chopped nuts; it will cut your prep time in half. 3. Watch the sauce so it doesn't over boil.. if you are using a small pan, as I did, it can overflow. Anyway, the baklava was excellent. I had made it was a party, but once my dad and husband got their hands on it they wouldn't let it out the door. Thanks for a recipe that makes me look impressive with very little effort!

I gave this 4 stars based on being a great starting point, but I think the yummy factor really depends on the type of salsa and chili seasoning you use. Whatever combo I used was yummy. However, I did doctor it up with a variety of spices to add some heat. I think next time I will blend some chipotle chiles and mix it with an additional can of tomato sauce instead of the salsa though. I wanted more flavor and more of a kick. Anyway, this is how I served it: I baked potatoes, cut them in half, and carved out a bit of the middle. Then I filled the potatoes with chili and covered it with cheddar cheese and green onions. I plopped the potatoe on a hearty ladel full of chili on a plate, and then sprinkled a good handful of fritos on top. I had sour cream and jalepenos on the side as extras. This meal was gobbled up. 5 stars all around from my mom, dad, and husband.

I LOVED LOVED LOVED LOVED it. This is the kind of food that makes me really happy... it is thick, flavorful, a little spicy, and so easy to make. I baked the tortillas just because I didn't have the patience to fry them in oil, and I served it heaped on a plate with a slice of cheddar cheese and an over-easy egg on top of the whole lot. My hubby gave it 4.5 stars, taking half a star away just because he wanted more spice... considering he hates corn tortillas like he hates the flu, the meal must be pretty good. For a morning or evening meant to be spent in sweats in front of the t.v, I couldn't ask for a better meal. Hint: shredding rotisserie chicken is probably the way to go... it is always moist and yummy :-)

Yummy... but not, "oh my god I could eat all these by myself" yummy. I made slight modifications only by doubling the cream cheese (at the suggestion of others), and using mini chocolate chips. Advice: When you dallop the cream cheese mixture, make sure you don't leave any cupcake batter showing or the batter will rise, and the cheese will sink... not very pretty. I ate these fresh from the oven, but given that the cream cheese is meant to be "cheesecakey", I'm willing to bet this makes a quick jump to 5-stars after sitting in the fridge overnight. Hubby gave it 3 stars, but tomorrow may be a different story.. ***Next day: Cupcakes are 100 times better. I actually made a cake out of this recipe, and the cake feeds off the cream cheese and turns out very moist. It tastes even better than the cupcakes***

Everyone loved this. haha, I made a bit extra, so by the end of the meal my husband had eaten a pound of meat. I know it isn't fair to rate a recipe based on modifications, but I gave this a 5 based on the suggestions of others. I doubled every ingredient in the sauce except for the ketchup, and I addded a can of cream of mushroom soup with garlic. I used Italian style bread crumbs in the patties, and I added a handful of diced onions. After browning the patties, I placed them in a foil-lined casserole dish and baked at 375 for 45 minutes with the gravy spooned on top about halfway through. The result was really yummy... even to the fine taste-buds of the picky little brother.

My dad even ate the three leftover mushrooms that sat on the counter overnight the next morning, haha. He said they were too good to let go to waste. The hubby liked them as well, but next time I will add more garlic for his tastes :-)

My picky little brother loved it. My hubby loved it, and called it chocolate pudding cake. I LOVED it. I didn't even use the caramel sauce (for some reason my family isn't big on caramel). It would probably taste great with whipped cream and fresh strawberries. For a non-frosted cake, I wouldn't want my chocolate cake any other way.

Flavor was 5 stars without a doubt. I do however highly suggest using a water bake; Although other users had luck without it, mine came out cracked, and brown on top and around the sides. I would also suggest a different crust, not because it was bad, but because there are tastier options (one user suggested chocolate graham cracker crust). Cooling over night is most definately a must. Just in terms of flavor... YUM. I wanted it when I woke up in the morning for as long as it lasted in the fridge (which wasn't long since the entire family kept sneaking slices).

The sauce made this extraordinary!! I made several modifications though. I halved the chicken and pounded 1/2inch thick (sprinkled both sides with salt, pepper, and oregano), placed the ham and swiss on top and then rolled it up, dipped the roll into a mixture of: 1 clove minced garlic, 1 egg, and chicken broth; then covered the dipped roll in 1 cup panko bread crumbs mixed with `1 tsp paprika, then FINALLY, baked at 350 for 30 minutes. I made the sauce seperate, and drizzled it over chopped and baked poatoes seasoned with paprika, cayenne, salt, and garlic. The chicken was moist and fork tender, and the sauce made it amazing. My whole family went nuts for it. My husband told me I can make it anytime :-)

Fantastic! I changed very few things (mostly at the suggestion of other reviewers)... I added about 1/4th cup of milk to the mix, and out of laziness I used the blender to get the mix smooth. I also used whole eggs rather than yolks. I stuffed these little guys with the suggested filling of 8 oz whipped cream cheese, 4 tbsp butter, 1 cup powdered sugar, 1/2 tbsp vanilla, and tbsp of dark corn syrup, THEN I drown them in chocolate ganache with a touch of dark rum, and finally garnished with powdered sugar and strawberries. Beautiful to the eye, and amazing to the tummy.

I used the microwave as suggested by other reviewers, and accidently put a full tsp of vanilla... it ended up not being a biggie as the glaze tasted great. Mine came out quite a bit like what you would expect to find on a good, thickly frosted, chocolate donut. Hubby certainly approved :-)

I use my baby brother as an excuse to make these, but secretly I can't wait to make them just so I can nab a few for myself. They have the exact texture I would want from a cookie, soft and moderatley dense. Everyone wants a go-to recipe when it comes to the various baked goods, and this has certainly become my go-to chocolate chip cookie recipe. Side-note: they are the perfect consistency for ice cream sandwiches... just dallop some vanilla ice cream between two of them and pop in the freezer. Just make sure to let them set out a minute or two before eating them so you don't break your teeth :-)

My husband and I both loved it. When I served it at a family dinner, the bowl was about licked clean. I can certainly see how this might not be universally popular as it has a very unique flavor and won't tickle everyone's taste buds the same, but it is a staple for me now. I found the balance between sweet and flavorful positively perfect.

I am of the opinion that "home-cooked" and "from scratch" baking recipes should be better than anything from a box. These were good, but just shy of amazing. In all honesty you can find a better brownie from a Ghiradelli box (which sets a fairly high standard). Having said that... the texture was nice, they are chocolate, and they are basic enough that they lend themselves to creativity. In short: Not bad, not bad at all. *edit* I made this again with the melted butter, added semisweet chocolate chips to the mix, and then put a choclate glaze (3 tbsp butter, 3/4th C choco chip, 1 tbsp dark corn syrup, 1/4th tsp vanilla, all melted and mixed together and poured evenly on top) and it was MAGNIFICENT. The batch I made when I reviewed it the first time (with the the recipe as is) wasnt' good. With the slight modifications (and the butter made a HUGE difference) they didn't even get a chance to cool before they were gone. Brother, Dad, and Husband all commented on the tremdous difference there was from the first batch.

I have made this at least fifty times now. My family makes me make it at LEAST once a week. This is what I do to make everyone go back for thirds: Use the hot Italian sausage in the casings (the ground beef looking stuff has an inferior texture). I use extra red pepper flakes to make it spicier. Extra garlic makes it yummier. Finally, I substitute kale for spinach... The Kale is chewier, but it doesn't shrivel up, and adds a lot of texture. This soup has made me famous. Thank you!