So I remember, this makes the greatest serving size cupcakes ...just bake for 20 min. For a 9X13, this worked perfectly at 35 min. Tried with all oil, and it wasn't as moist as using 3/4C oil and 1/2C UNSWEETENED applesauce. Adding additional spices were also a must b/c without it, the cake was a little bland (a total of 3t cinnamon, 1/2t nutmeg, 1/2t cloves, 1t pumpkin spice). Lastly, using the Cream Cheese II recipe from this site, this was divine but divide it in half b/c it makes a lot, so that would be 8oz cream cheese, 1.5t vanilla, 1C sifted confectioners sugar, and 1/4C butter with the optional addition of cinnamon.

HELPFUL TIPS AFTER READING ALL THE REVIEWS: I really make these reviews so i can remember what I did instead of having to go through all my mistakes again. 1st, don't overmix as stated. I always add wet ingredients then drop dry right on top and THEN mix. 2nd, add 1/2t nutmeg, 3/4t cinnamon, 1t vanilla to the batter. 3rd, tastes better with canola (or any oil) rather than using the melted butter! 4th, it was so yummy when using 1/2C sugar and 1/4C brown sugar instead of the entire 3/4C sugar. 5th, this made ~18 filling 2/3C. The topping is divine and I wouldn't trade it for the world. We make these whenever we have bananas we couldn't get to. Definitely use very ripe!

HELPFUL TIPS FOR SHAPING: 1st, know they make 39 using a med. cookie scoop (2t), so you'd need 78 candy corns! 2nd, very important to use room temp butter because this is a dry recipe and you need it to mix smoothly. 3rd. To be honest, I used my hand with disposable plastic glove and felt this was best w/this dough. Then I added eggs. As long as the dry ingred. are mixed well, you really don't have to worry about it being that playdough consistency it should be. When you roll into balls, it will turn into smooth perfect balls. 4th, I only fit 6 at a time on the cookie sheet. 5th, Dip tops with sugar then use a glass cup to flatten dough. Then use hand to continue to flatten it to about 1/4-1/2" consistency. 5th, for whiskers, use a toothpick (ran through then rolled toothpick a tad before pulling out). 6th, I used a 1/3C measuring cup to flatten these. AND MOST IMPORTANTLY, do not give the ears any "width" when you pinch to make them. I made mine very thin (basically pinched as thin as I can make it) because they spread to the perfect width). It's best to bake just a couple to see how they turn out, and then you're set with the rest! Oh, and 8 min was perfect. Anything more would have cracked them making hard to put candy in and I recommend putting them in AFTER you bake. EDIT: DON'T be scare by reviewers who said cookie was a 3. It IS a 3, but 3 tastes good not bad!! Just wouldn't win a cookie contest BUT would be something you'd serve ANYONE and IS good (fudgey)!! Oh & I us

HELPFUL TIP FOR THICK AND CHEWY: I was worried about mine turning out flat like many users said but I think the problem is they are overmixing. Use room temp butter, and as the directions say "STIR" with spoon not mixer. After you've "smushed" in the butter into the batter, and the must add 2T oil, and 1t vanilla, THEN add the eggs and chocolate chips. I also then stick this in the fridge for 30 min or even overnight when I'm preparing ahead ...or in the freezer for 15 min. I bake for 10 min (my oven is quick). Basically if you let this cool on the cookie sheet for 15 min. and the middle is still too gooey, just stick it in the oven again, and add 4 min. I do this with any cookie recipe, and always works. I posted 2 pics. One after not putting in fridge BUT NOT OVERMIXING, and then ones left in fridge plus NOT OVERMIXING. Clearly a difference in thickness. My husband likes flat and chewy, and I like thick and chewy, so both work! You can use yellow cake mix w/1/2C oats and 1/2C chocolate chips. Yum! A wonderful fast recipe with many ways to experiment!

HELPFUL TIPS: I only made this b/c I had some ground beef to use but I'm glad I did. I was worried they wouldn't have that nice crispy fried taste to them if baked but as long as you bake until they have a nice lightly hard touch (I had to bake them 10 min longer to achieve this ...just touch tortillas until desired doneness) they were fabulous! Definitely take the advice of cutting the corn to 3/4C and save the rest for a side dish the next night. I also added a can of green chile to the mix or can be used to substitute the green peppers and onions. Also great idea to only make what you need and save the rest of only the meat mixture and freeze. They thawed out and worked wonderfully the second time around, and saved me the trouble of having to make dinner! I DO add at least half a package of taco seasoning, and never have taco sauce, so use enchilada. I also agree you just need 1/2C of sauce to make these work w/o being soggy! For a SUPER quick side dish with minimal ingredients, try the "Best Spanish Rice" from this site. So easy and so good. ...and if you have chicken to get rid of, the "Chicken Chimichangas" is equally fabulous. ;)

I really think people should take note to the user who doubled her sauce. I only used 1 package (2lb) of boneless thighs (bone-in works fine though!) and 1.5 sweet potatoes, and the tops were burning and black beans dried out because it was not covered in liquid. So, I doubled the cumin, allspice, garlic, 1.5C salsa (light, med, hot doesn't matter), and 2/3C broth. Use a slotted spoon if you don't want soupy, but this really wasn't! Used box of uncle ben's chicken wild rice (with the seasoning) to serve on top of, and people go ga-ga over all the flavor. This definitely makes the house smell warm. We "HATE" sweet potatoes, so my husband cringed when I told him what this was made of, yet this is now both of our favorite meals. I'm so glad I trusted the reviews. Also added a can of corn, and glad I did as it was the perfect mix of flavors!

HELPFUL SUGGESTION WITH MANICOTTI: I didn't know what method to try on cooking the manicotti just enough to stuff and finish cooking while baking so I took the easiest, and each time it works out perfectly! Heat a big pot until it boils, take off, stick manicotti in it, and let sit for 15 min! Take out one at a time and let them dry as you prepare the filling. I wasn't sure if this would taste gross if I filled them too much and I'm glad they weren't overpowered by the ricotta! Using a gallon size freezer bag and cutting the end, I just stuffed as much as I could. Easier to not put ALL the filling in at once so you can squeeze it out the bag w/o feeling really weak (guilty). I didn't bother adding the Parmesan at the end of baking and w/all the mozz on top, it wasn't needed! 2C of sauce on the bottom of 9X13 was perfect. Served w/garlic bread and salad! Perfecto :)

HELPFUL TIPS ON FOLDING! I posted a picture of how I fold them, and I never have any issues with some of it not cooking like others did. Basically fold two longest sides up until they meet & pinch together. Then fold up and over the short sides (1/4th of the way) ...pinch, then flip over the entire crescent so the folded side is on cookie sheet (again, see pic)! Also, without a doubt... TWO crescent rolls are needed to complete these, making a total of 8. I find it a lot easier to use my largest cookie scoop 1/4C so they're consistent and it's exactly the amount of mix this makes!! Due to recommendations, I found a few T of red peppers and a handful of almond accents (sliced FLAVORED almonds in the salad section) make this taste wonderful w/a nice crunch. Breadcrumbs instead of croutons taste terrible as a substitute, so don't do it! Also, using generic crescents make this not turn out the same.

HELPFUL TIPS IN PREPARING: 1. Make the chicken ahead and save for whenever you will eat this dish. Heating in oven at 350 for 15 min. really does work and chicken is really crispy but that's really b/c the batter is so dang perfectly thick. DEFINITELY start with making the chicken batter, as described like pancake mix. When cutting recipe in half, ALSO cut in half the chicken batter (1C water, flour, 1T cornstarch&oil, 1/2t salt, 1/5t baking powder, egg). I never have self-rising flour, so that's where the baking powder comes in. 2. The sauce is only good for about 4 chicken breasts, otherwise double the sauce. It thickens up REALLY well, but as mentioned ...make sure the cornstarch is completely dissolved in water before adding it. I keep the sauce on lowest setting until ready to eat. 3. Take some frozen veggies, fry in pan with some soy sauce for a great side dish! 4. My kids love the chicken w/o sauce, so they think it's chicken nugget night w/ketchup. 5. Tastes better to coat the chicken in sauce rather than dumping over, but only use the chicken you plan on eating so you can save the rest for leftovers. Otherwise it gets mushy the next day when mixed in with sauce. I just reheat sauce while chicken is in oven for 15 min.

TIPS NOT MENTIONED & HELPFUL ALTERNATIVES: These are soooo good & everyone is so impressed you made them. The forming them into the mini muffin pans is the most time consuming part but make sure the dough is close to room temp for easy handling. Use smallest cookie scoop (1in balls) for each tin THEN mold. Perfect amount & suggested by a similar recipe. Which brings me to the ALTERNATIVES: During the holidays, nestle tollhouse had some Christmas ideas that would go GREAT along side this one esp. if they're like my husband who doesn't like cream cheese mixture (rich), BUT you do. I make it along with one made of sugar cookie dough (1 1/3C dough mixed with 1T flour for better consistency). Bake at 325 for 9-10 min. THEN add a mixture of craisins and chocolate chip OR white chocolate chips inside. The wives at our coffee think I'm Martha Stewart. lol The color is beautiful and it is always a festive hit!

HELPFUL TIP IF YOU WORK: I always make the chicken ahead of time then stick in my lock&lock container in the fridge, so that all I have to do is make the sauce when I come home, so the meal is ready in 10 min! I never use the rosemary since husband doesn't like it, but I do add lots of mrs. dash on each side while frying. Cutting the chicken to 1/2" thickness also makes this tastes better b/c it cooks faster w/o drying. That way you don't have to worry about the sauce cooking in raw chicken. I always add 1.5T of cornstarch (to part of the orange juice until it dissolves THEN add to saucepan) as soon as I add the syrup, and this thickened up REAL good. It's perfect when you're not in the mood to cook, but want something that looks like you did a lot. I've used all kinds of syrup, and it's all turned out fine!

WHAT REALLY HELPS!: 1. DO NOT USE generic brand biscuits. Have done this, and each time you will have a result that clearly isn't as good as phillsbury grand biscuits!! 2. I don't both putting veggies in until last 30 min 1-2 cans or 2Cs of anything works great. Don't want them to be mushy. 3. If you're going to be at work all day, SET on low and use high only when putting in biscuits. 4. 1 entire can of chicken broth really brings out the flavor 5. For seasoning, I tops a generous amount of mrs. dash which is perfect. Please do not add more salt to this. That's for heart attacks, lol, since the soups have enough in them! :) This is a great recipe purely because of the simplicity of it. It's so quick to get ready, and it's a great comfort food esp. in the winter when the house has the flu. So point is, the scratch recipe is definitely better, but this ain't too shabby.

HELPFUL TIPS: Unless you double the brownie mix, you really will have a flat/extremely thin brownie. I posted 2 pictures showing the thickness of the entire batch (2 boxes) to give some an idea. With two, they turn out the correct thickness for a brownie IMO. Just make 1 box, put it ALL in pan, then put cream cheese mixture, and top with another brownie box mix. Fits a 9X13 perfectly w/o even reaching near the top! Definitely line your 9X13 with parchment or foil (w/pam), so you can easily pull out the entire brownie w/o any crumbles. Also a must to wait for it to completely cool before doing or you will not have nice squares. I baked mine for 50-55 minutes (until toothpick came out clear), and it came out perfect. I also took the advice of adding 1T of flour, 3T of butter to the cream cheese (which I took straight out of the fridge before mixing). If you're a frosting person, adding frosting and then crumbled oreos really makes it the perfect dessert! I only gave the recipe 3 stars b/c even with changes the users here gave (and w/o), the cream cheese part is not spectacular tasting. I thought "Brownie Caramel Cheesecake" from this site had a better rating AND tasted spectacular! This is good enough for something quick though when you have to bring something to a potluck or kid's school.

WHY THIS IS 5 STARS: Simply because you can make something that is CHEAP and SURPRISINGLY delicious in 5 minutes ...and that's going really slow! Don't bother looking at the specifics as far as amounts. Or even what it will taste like with "ick" taco seasoning on it... first off, you won't taste the taco seasoning and that's with putting a large amount over entire breast. To finish this in 25 min at 375, you should pound these to 1/2" thick (basically take one breast and cut in half). Put pam in a 13X9, breasts, seasoning (again, don't be shy), then put any salsa on. I fit as much as I can fit on each breast. Even using hot, the cheese really subdues the hotness so don't worry about it. My toddlers eat it and they typically don't like MEAT (guess the key is all the cheese lol). Bake, and then as stated, sprinkle as much of any kind of cheese on top for the last 5-10 min. So simple. If you want an equally simple and QUICK mexican rice, try "BEST SPANISH RICE" ...you'll be shocked by the taste!

SECRET TO COCONUT STICKING which I'm surprised hasn't been mentioned: You have to chill the shrimp for at least 30 min. as recommended in another coconut shrimp recipe on this site! after you take it out of fridge, use your fingers to mold/glue on the coconut to the shrimp after it's been in the fridge for at least 15 minutes (but put back in fridge so it can continue to meld together). Just press down on each shrimp that is covered with coconut & the batter that has had time to meld onto the coconut will catch any lose flakes. I do this each time and never have any problems. Coconut burns easily, so I only cook about a small batch at a time so I can monitor their progress and flip faster. Also have paper towels ready after you fry to soak up the excess oil! This was very good, but don't get the point in heating your oven up for 5 min when the frying has already finished them off.

CHANGES I MADE: Instead of using mint ice cream, I used oreo because more people tend to like it more. Filled the pre-made oreo crust, let it freeze again, then took it out and piped on cool whip. Followed it up with some crushed oreos since I thought it was not only taste better but look better (just my opinion of course) than chocolate drizzled!! Plus it went with the theme of the pie. I gave this 5*'s b/c of the endless possibilities you can use with this simple LAST MINUTE dessert! I love how fast it is, yet you get the praise for it as if you spent all day on it!

I always get told I make the bestest ribs from soldiers thanks to this recipe! FIRST, do not ignore the baking in the oven first b/c it removed 1/2" of fat juice in a 9X13 pan!!! THEN, it was hard to decide what sauce to follow since there were a lot of choices suggested, so I went to the most reliable (top rated on the site) called Sylvia's Ribs b/c why ruin perfect ribs?! Basically, dump 2C ketchup, 1C bbq 1C brown sugar, 2.5T lemon juice, 2t Worcestershire, several dashes of hot pepper, 3T steak sauce, cloves garlic ...directly into crockpot. LASTLY, most of the sauces used will be thin in the end, so definitely take out and put in oven at 375 for 20 min to caramelize the sauce onto the ribs (make sure ribs are covered in sauce when you put in oven). These were perfect! You will be a hero if you have a house full of men like me.

HELPFUL TIP: For a more gourmet look, I decided to put the crabmeat in the middle and wrap the cut strips of flounder around the meat, ...kind of like you would if it were bacon. I thought it looked a little better :) I also added salt to the fish. Then I added several dashes of old bay and garlic to the crab mixture. If I don't have green pepper, I use red. It's no biggie, and it brings some color to it. I only had a few eggs left and needed them to make something else that night, so I didn't make the topping this time but it does taste delish!!!!!!

AFTER READING ALL THE REVIEWS: I tried this several recommended ways, and this seems to be the key to a happy crowd for us.. 1) changing mayo amount to 1/2C or it turns out to be very greasy to us. 2) add chopped green onion and red pepper (eyeball amount) esp since most our friends aren't onion fans 3) add 1/8C parsley 4) 1.5t Old Bay Seasoning, and lastly I followed the advice of putting a dash of Worcestershire's and lemon juice. What a hit this was. If you use the broiler instead of frying on med-high ...please check them often as they should not dark in color as some have shown but a golden brown.

COLLECTION OF REVIEWS: So many reviews, who to go with?!? I tried this many of the suggested ways, and this is what tastes best for the company I've served it to many times now... 1) definitely melt the UNSALTED butter (way too salty if salted butter is used) in a bowl and then add plain or my preference of any flavored uncooked stuffing. 2) Spray with PAM then add pounded chicken or thin breasts. Add some seasoning on the chicken such as Mrs. Dash. 3) Add mozzerella chicken on top of each piece 4) Add the soup, 1/8C milk & 1/8C wine mixture (or all milk but the wine really does bring out the flavor) into the 13X9 pan. 5) Press the stuffing down with your fingers so all is covered is soup. 6)COVER with foil as directed and bake for 50 min uncovering the last 15 so stuffing isn't soggy! This is great to make ahead of time and keep in the fridge.