This is the classic version of this recipe; works very well IF you make sure your ham slices and dill pickles are very dry! I dry mine on both sides with a paper towel. It helps the cream cheese spread better. I get more than 5 ham/pickle rolls per 8 oz of cream cheese though--more like 10. This year I ran out of pickles and had to sub pickled jalapeno pepper rings for one of rolls. My husband said he likes that too.

I decided to try this recipe because I don't usually use a tortilla with mine. It didn't really work; the tortilla (Mission brand flour tortilla, fresh, fajita size) cracked when I rolled it :( Maybe my rolls were too thick?

Wow, it was a bit too spicy for me! But really tasty, my husband particularly liked it because of the spiciness. I might add more shortening next time. There's no reason to beat the eggs before you add them to the milk either. You're just going to beat them again after you add them. No point wasting an extra bowl! Thanks, this was a great way to use up those extra egg yolks I had from holiday cooking!

I liked it, although my husband wasn't really excited about the spaghetti. That's not the recipe's fault. I found the recipe a bit weird until I added cumin and chipotle peppers. I guess I'm just not a Cincinnati style gal :) I rather liked the spaghetti spin on the usual chili, personally. If my husband were more keen on the idea of the spaghetti part, I'd make it again--it's good.

Mine burned using 17 mins at 350 degrees as per the recipe. Will try another version of this recipe on this site--there's plenty to choose from. Ruined a double batch!

These turned out really well! I was very surprised; I tried another recipe similar to this one once and was highly displeased with the results. I doubled the recipe (and doubled the cookie sheets) & used peanuts & cashews, because that's what I had. I used the already-salted-in-a-can kind & omitted the salt from the recipe. I used PAM spray to lubricate my pan & wished I had used butter--after a few times turning the nuts, the PAM spray was no longer functioning, and I think the butter would've been better. Still, if you're feeling fat-conscious, the PAM spray did work--I just had to peel the last 1/4 cup or so of nuts off the foil very carefully! Thanks for the recipe, it's going to make great gifts this year! (P.S. 1 lb peanuts = 3cups, 1 lb cashews = 4 cups)

I had to triple the Cajun spice, and I still think it needed more heat. But I don't think my andouille was the most flavorful kind I've ever had, either, so that might be part of it. I enjoyed this a lot and will play around with the spices to make it perfect for us. Thanks for the recipe!

We liked this. I'm not sure if it's because I had to size it down to fit a 1.12 lb roast or what, but it was too salty. (Also, with the smaller roast, I cooked it a shorter period--about 10 hours). At the 8 hour mark, the juice was so salty I was afraid my meat was going to be ruined. I added a half cup of water and just hoped for the best. It worked out fine, though still a bit saltier than was strictly necessary in the end. I mashed my pickled mixed vegetables into mush and we ate those too--perhaps in the future I'll skip those as I'm not sure what they added other than salt and another step. Thanks for the recipe--I'll make this again :)

This recipe worked out very well for me. I forgot the brown sugar entirely (oops)! I will make sure to use it in the future as I'm sure it adds something delicious to the Worcestershire sauce! I served mine on onion rolls, as sandwiches. Thanks for the recipe!

Worked very well. I'd probably use a little more cream next time, to increase the softness factor, but these were pretty nicely soft on their own. I like the taste the butter adds. I used salted butter instead of unsalted--I'm pretty sure I wouldn't do that again unless I was rolling them in nuts. Thanks for the recipe!

While I concede that the taste may not be exactly 5 stars, the presentation & ease, along with the simple ingredient list make this a 5 star recipe, to me. I'll probably add more cheese & bread crumbs next time, and probably some garlic (mmm!) but as written this is still a very tasty, very impressive recipe. It took me a couple potatoes to get the hang of the cutting right, but I attribute that mostly to the fact that I used small potatoes. Give this a try if you're looking for a side dish that will impress company. One thing to note: When you put them in the oven, they won't look impressive. But, while cooking, they split open & make the pretty spaces in between the slices that you see in the pictures. Don't be worried if you don't see those before cooking! Another thing to improve the flavor: When serving, use a utensil that allows you to scrape up some of the " butter-cheese-goo" in the bottom of the pan to serve underneath the potato. It improves the flavor without compromising the appearance :)

I was very pleasantly surprised! Not only was the whole wheat unnoticeable, but this bread succeeded in making a very bad beer (Mad Elf ale) taste very good in a bread. I also added the recommended butter on top before cooking, and would again, as I found it added a wonderful dimension to the bread's flavor. I did reduce the sugar to 1/4 cup simply because I was too lazy to go find my 1/3 cup measure. Thanks much!

We liked this. I'd make it again if I had roasted red peppers to use up (as I did tonight). I would add more of them, if I had more, as 6 oz was not really enough to even taste the red peppers. I used my immersion blender to liquefy my vegetable medley, then pre-baked & skinned my potatoes from the microwave to the pot (because I used Yukons, they would have taken forever to just cook in the soup). I added extra potatoes, also, & mashed them in the pot with a potato masher. Served with Cheddar cheese & real bacon bits on the side. Thanks for the recipe!

This recipe works as written. However, it is VERY difficult to work as written, because there isn't enough cream. On this same site, Ghirardelli brand chocolate used 1 full cup cream to the same amount of chocolate (12 ounces chopped = 2 cups). The chocolate centers resulting from this recipe are fairly stiff. They do hold up well at room temperature, and I suspect this recipe would mail very well also. Thanks for the recipe--I will probably use another recipe next time though, one that calls for more cream than this.

I'm giving this 5 stars even though I messed mine up by using too much turkey stock (I had had to use too much water to cover my bird). So mine never thickened up like it should. But, I have made soups like this before, and I know that there's nothing wrong with the method here, so 5 stars. If you wish to use brown rice, you'll just have to cook the soup longer, or pre-cook it before you add it in. Add your cream at the very last so it doesn't burn or curdle while the rest of your soup is boiling. I personally used more veggies than called for, because I like them, and like any soup, you can adjust those to your taste. This soup may require more salt for some tastes or depending on your stock. We liked this, it makes a very generous amount, thanks for posting!

This cake had a nice texture. I subbed applesauce for half of the oil & added 1/2 tsp. of each of cardamom & ginger; I reduced cloves to 1/4 tsp. because they easily overpower me. I cut the sugar to 1 1/2 cups. I made this into a layer cake using a springform pan, and frosted with "Buttercream Icing" from this site--I wouldn't recommend doing that. Even though I reduced the sugar in this recipe substantially, with the frosting it was WAY too sweet for me. It smelled absolutely marvelous while baking, however, and I might try this again with a simple frosting, or in bread pans with no frosting. Thanks for the recipe!

I halved the recipe, & I think my muffin tin must be jumbo sized, I got 12 cupcakes halving the recipe. I must say, the filling is AWESOME. The cake part is probably a 3 or a 4--it tastes good, but it isn't the "most chocolatey" or "most tender" or "most" anything of recipes I've tried. It's just a good sturdy cake part. The filling is outstanding. I frosted mine with "Buttercream Frosting" from this site, which is pretty much the same recipe as the filling for these cupcakes. I'm sure I'll get roped into making these again :-) Thanks for the recipe!

I was pleasantly surprised by this recipe. I subbed Splenda for part of the sugar, but the part that threw me was how vinegary it tastes the first day. But, I made mine Sunday to serve Thursday, and on Thursday it was amazing! It tastes sort of like a sweet & sour pickled spiced fruit sauce, if you can imagine that. Our family had never tried cranberry sauce (or cranberry chutney) before, except in a can which we hated. We really liked this, I served it hot with cold cream cheese & crackers. We also liked it hot with the cheese ball made by someone else! This is a recipe we'll use again! (I liked this better with cheese than with turkey. With turkey it was sort of...too sweet? But again, I didn't grow up eating it!) Thanks!

If I could give it more stars, I would. I only had butter flavored shortening, so I couldn't make white (or off-white icing), but between the butter & the butter flavored shortening, there was such a LUSCIOUS and RICH flavor here. I used less sugar than called for, and I made a chocolate version as well, subbing chocolate powder for part of the sugar measurement I was using. I sifted my powdered sugar, but I'm not sure it was necessary, because I whipped it so long with the hand-mixer anyway that I think there would not have been lumps even so. It sets up nice, and stays soft and delicious (in covered containers, not refrigerated). I had no idea I could make such a delicious frosting at home! Thanks very much, I'll use this many more times!

This reminded me so much of the way my mother used to make them :-) I didn't have a lid that would fit my cast iron pan, so I just didn't cover them. It did take longer to get them done, and mine blackened a bit (mmm just how I like them!). I added onions, garlic powder, and chili powder. I'd make them again, but only when I'm craving comfort food, as oven-fries are just much easier. Thanks for the recipe!