For a much prettier and dramatic bark, melt the white chocolate or candy coating and pour it out on a foil lined pan then sprinkle your fruit and nuts on. This way you can actually see all of the colorful fruits and nuts. Break in pieces and enjoy.

Great soup for a rainy day or for a lite lunch. For more flavor I added some dry chicken seasoning, and for more thickening I used boxed dried potatoes used for mashed potatoes (great for thickening soup and adding a potato flavor too). =)

My cheese ball I add bits of bacon, and some creamed horseradish as a secret ingredient that surprisingly drives everyone crazy wondering what it is. I like the way this cook decorated her cheeseball, how cute and creative...thanks!

Loved this soup but especially the whiskers!

If you want more of a candied yam where they almost look fried around the edges, then reduce the amount of sugar and butter. Too much sauce drowns the potatoes and they overcook in too much sauce and start falling apart, become liquidy and mushy. So many recipes call for too much liquid, reduce by half and make sure to cook your butter and sugar first for carmelization, then add your potatoes. Make sure there is just enough sauce on the bottom of the potatoes and NOT half way up. Then they become candied.

Toffee came out excellent! My mom, who was an expert candy maker, taught us that boiling sugar like in this recipe requires OCCASIONAL stirring. This recipe states to "STIR OCCASIONALLY" so follow the recipe. Some women who are not familiar with making candy want to stir and stir because that's what we know, but boiling sugar for candy does not require a lot of stirring. Always use a wooden spoon, no metal (changes the temp). The reason the butter separates: by stirring and stirring you're cooling the sugar down and not allowing it to get hot and cook. Do not take a spoon and scrape the sides of the pot "above" the boiling line, that's where the sugar crystalizes. If you scrape, your candy will come out gritty. Hopefully this helps.

In Mexico they add water to chopped salsa like this recipe. It's quite unique and adds a refreshing and delicious liquid to the salsa. Can also add cumin or celery salt.

If you love sweet and hot (mildly hot) you're going to love this. Great combo and very addictive. So easy to set up if taking somewhere.

The best Rabe is quickly sauteed in very little olive oil first to bring out all the color. Then add 2 tablespoons of water for a 2 minutes and cover. Do not overcook, watch it. At the end add a couple pinches of sugar to counter act the bitterness of the Rabe and a little salt, pepper, and vinegar....delicious.

Truly comfort food and a many years family tradition for us. When I stay home from work and play hooky, I always make this. It's loaded with tons of fat and calories, and don't use skim or low fat milk either. The creamier the better, and white sauce should be creamy and not stiff and glue like. Don't forget a generous amount of salt cuz sause it just butter, flour, and milk with not a whole lot of spice. We eat on toasted white bread, sauce on top, yolks crumbled on top, then gobble up. For men in the military, they know it as S*#$@t on a Shingle!!

For years I used brown chocolate, but now I use white chocolate. Oh my goodness, if you haven't tried white then do so. It's nice to offer both, very impressive.

My sister, Susan, is the queen of candied yams. They are the favorite dish on any table! Her secrets for stove top yams: cook the butter and sugar first to get it thick and syrupy (but don't burn it), then add the yams, this way you don't over cook the potatoes and get them all mushy and falling apart. Also make enough sugary mixture to "cover" the yams, this way you don't have to keep turning and busting them up and all mushy. If you have to, turn the yams over with a small spoon one by one and "make sure to cook on low" so they "slightly" bubble. Don't let boil vigorously, this turns the yams to mush. You won't perfect this dish on the first try, but if you master it after 3-4 times, you'll get the perfect candied yams and they will ALWAYS be requested on Thanksgiving. We don't add other flavorings, don't need to, but we do add marshmallows on top and stick in the oven just to brown. Even picky kids eat em up, enjoy! was to cook ied yams. They were truly candied, not mushy

My only suggestion - mix everything together except the avocado, mix it in last, and you will avoid serving guac that is all mushy, wet, and ucky. Small dice the tomato and onion, medium dice the avocado since it's the star.

I pop sliced bagels in the toaster, when done apply the toppings, put them in the micro to heat, and we are good to go.

My mom used to fill hers with a date mixture then dusted them with powdered sugar. A family tradition.

Yummy delicious! All of these comments on husband didn't like, bf likes, who cares. If they make it, then they can rate their own cooking.

Heat half butter and half olive oil with a little salt, parsley, and garlic to preference for about 5 minutes. Cut bread in half length-wise and spread on the inside. Also apply some olive oil only to the outside of the bread if you like your garlic bread crunchy. Heat in the oven with no foil.

If you've never cooked a tri-tip roast, it's a must. It's the easiest, fastest, and tastiest roast that most people aren't aware of. This is an old family tried and true recipe that my sister discovered thru a friend many years ago. In my family we bake it in the oven, so good for people who don't like to grill. Great for serving to big parties cuz people just go crazy for it and will ask for the recipe. Using a dry rub and add a 1/4 cup of brown sugar, marinate overnite. The brown sugar balances out the saltiness of the rub. Make sure the meat is room temperature, and with the fat side up, bake in a 450 oven for 25 minutes. Then with the meat still in the oven, turn oven down to 350 and cook another 25 minutes for medium rare. If you want medium, leave in another 5 minutes. Do not cover with foil while baking, and make sure when it's done to leave it on the counter for 15 minutes to rest before slicing thin. If you don't let it rest, all the juice runs out and looks messy and dries out the meat. Served best with a salad and baked potato. Enjoy! This will be the most tastiest and easiest beef you've ever eaten. Most beef roasts take hours to bake, perfect for an after work dinner that you throw in the oven with baked potatoes and leave it alone. Always comes out perfect.

If you haven't made this casserole, make it, it's delicious! If you like the flavor or chicken, green chiles, and tortillas, you'll love it. My husband who doesn't care for casseroles, eat this up; I have to make 2 casseroles. Don't forget to add a couple of cups of sour cream to the soup mixture, makes this dish much creamier and rich. 5 best basic ingredients are chicken, cheese, soup/s.cream mixture, tortillas, and chiles - all the rest of the ingredients like onion, tomato, garlic you don't need. Takes away from the authentic flavor of the dish.

Instead of dipping in eggs, coat chicken pieces (generously) in sour cream that's been mixed with 1 tablespoon of Lawry's seasoning salt, then coat in the crackers. Bake at 275 for 1 hr 15 minutes, do not skimp on the butter and do not cover with foil. It cooks slow and uncovered so that the coating does not melt off the chicken. This is an old church recipe that is so popular with everyone, they serve it when they want a big turnout.