This was fabulous! Made a great Christmas brunch egg dish that's sure to become a family favorite for years to come! My pie pans were all "occupied" at the time, so I used 8 eggs and a 9" x 9" square casserole dish instead. Baking time was still 30 minutes. Perfect!

These are our Christmas morning staple. Chewy, gooey, and so easy made the night before! I agree with others that they're so much better when the sauce ingredients are doubled. The other thing I've discovered is that a longer baking time is needed to ensure that the middle rolls aren't still raw -- about 30-40 minutes.

Yummmmm! Super easy and super tasty. Who could ask for more? I appreciated the help with popcorn quantity: 3 bags of microwave popcorn were perfect. I used half margarine and half butter, and took the suggestion of mixing the popcorn, nuts, and caramel syrup in a large paper grocery bag -- one less pot to clean! After the caramel corn cooled, I drizzled some of it with melted dark and white chocolate, chilled it to harden the chocolate, and broke it into clusters. Makes a pretty gift in cellophane bags tied with a ribbon.

OK, can we say amazing? I expected something like a no-bake cookie, but the end result is definitely a candy -- creamy yumminess with a wonderful chocolate coating on top. It helps to line the pan with foil first for easy removal and slicing. Best refrigerated, IMO.

Easy and so delicious -- a huge hit at our potluck last night! I made two changes. First, I cut the basil in half and it was still plenty. Second, I stuffed the UNcooked shells. Just add about a cup of water to the sauce, cover the pan with foil, and bake about 50-55 minutes till noodles are tender. Four stars because I think it would have been way too much basil had I not cut it back.

Want to impress but don't have lots of time? This dessert will do it! This recipe won me a blue ribbon at our huge county fair! It's absolutely beautiful, quick & easy to make, and just delish! I used 2 tsp. pumpkin pie spice instead of the cinnamon & cloves, and I used pecans b/c that's what I had on hand. Make sure to line the pan, and use a thin tea towel for rolling. You can't miss with this one!

These are awesome! What a great combo of sweet & salty. I've also made 'em with butterscotch chips instead of chocolate. Yummo! Just a few tips: (1) Baking soda not needed. (2) OK to use all all-purpose flour. (3) If you can't find a 12-oz jar of topping, it's about 1 c. measured. (4) Line the pan with parchment -- the cooled caramel really sticks. (5) For best results, bake till caramel bubbles in the center of the pan.

Very tasty sweet-n-sour pork! Made as directed, with the following changes: (1) Sauteed in 2 Tbsp. oil instead of deep-frying; (2) reduced sugar in sauce to 2/3 cup as per others' suggestion; (3) reduced water by about 1/4 cup to achieve a thicker sauce. Delicious served over jasmine rice with fresh fruit on the side. We loved it---thanks, Pam_1!

Oh, this was yummy! I took others' advice to sear the meat first and then deglaze the skillet with red wine, which I drizzled over the meat. I also made my roast in the slow cooker (high for 4 hours and low for 3 hours). If you use a crockpot, make sure to put the onions (diced) and veggies under the meat so they cook thoroughly. For a bit of added flavor, I threw in two bay leaves and a splash each of red wine and Worcestershire sauce. The wine adds a nice richness to the gravy. Very, very tender and tasty...and fills the house with a fantastic aroma!

I love this savory pilaf! It went great with the Cornish game hens I served for Easter dinner. I would have given this 5 stars, but I had to doctor it slightly. The chopped veggies added color and rounded out the texture and flavor. (I chopped up some mushrooms along with the carrots, celery, and onion.) Also, I used chicken broth as per other suggestions. I knew it would be a little too bland, especially from what other reviewers said, so I added 1/2 tsp. salt, 1/2 tsp dried tarragon, 1/4 tsp. dried thyme, a few dashes of cumin, and a few grinds from my pepper mill. I'll be making this again--a hearty, satisfying, versatile side dish!

We enjoyed this for Easter dinner and it was so tasty! If you use kitchen shears, it makes short work of cutting the hens in half, and they look beautiful presented on a nice platter. I only made one change--I squeezed the juice of half a lemon in with the olive oil/white wine to add some extra flavor. I also had to bake the hens about 15 extra minutes. Such a nice change from ham and turkey. It paired well with the White and Wild Rice Pilaf from this site.

I made little "dessert shooters" in disposable shot glasses. I topped each with a squirt of canned whipping cream and a sprinkling of crushed crumbs (instead of crust). Huge hit! Just the right amount of tangy sweetness. Loved 'em!

A rich, thick, delicious hot fudge sauce! Mmmm! Sweet and chocolaty, it's a perfect topping for ice cream, mud pie, or brownies a la mode. I tripled the recipe and filled five jelly jars for gifts. Gets as thick as fudge when cold, so reheat gently before spooning.

A fabulous break from Ranch Dip! Wow---so flavorful! My son-in-law is on a low-salt diet, so we made it w/o the seasoned salt. No one missed it! But if you want a bit of a salty flavor, I think just 1/2 - 1 tsp. would be plenty.

You will not want to miss the joy of these amazing appetizers---among the best I've ever tasted! The combo of sun-dried and fresh tomatoes plus all that yummy basil---what can I say? It just about ruined Thanksgiving dinner because we ate so many! Only suggestions: Make sure the bread is sliced to the stated thickness so the filling doesn't seep through. I made the mistake of cutting the bread too thin at first. Second, watch the pan like a hawk while toasting the bread and during broiling. They can burn in a snap!

I think this dish was good, but not so good that it's worth making again. It was VERY expensive. I doubled the recipe for our family and spent over $30 on ingredients for a 10x13 casserole. Ouch! I adjusted the recipe as per many suggestions (pre-cooked, shredded chicken; frozen (squeezed out) spinach; real bacon; less than half the Italian seasoning). Flavor was tasty, but not something to rave over for the cost.

If you're looking for an easy, beautiful, cool, delicious dessert, look no further than this gorgeous fruit pizza! I used strawberries, kiwi, well-drained mandarin orange segments, and fresh blueberries. There was more glaze than I needed, and next time I'll reduce the water so the glaze will be a bit thicker. The cookie crust is the only reason I gave this 4* instead of 5*. I'm not a big fan of store-bought cookie dough. I can see how a homemade sugar-cookie crust would taste so much better. If you decide to use a pizza stone, don't bring the crust to the edge or it will expand and spill over during baking. Leave 2" to 3" for the dough to expand as it bakes. Thanks for a great recipe!

Really tasty! Roasting caramelizes the veggies and brings out their natural sweetness. I used whatever I had around, including zucchini, cauliflower florets, sweet potato, onion, carrots, and whole, peeled garlic cloves. Works well to prepare in advance or to use for a potluck since the veggies are also delicious served at room temperature. Great side dish!

I make muffins often and was eager to try these out for a baby shower. They were OK, but I confess I was a little disappointed. Typically, banana bread/muffins taste better the next day to give the flavor time to develop. But because of the streusel topping, these muffins had to be eaten fresh while the crumb topping was still crunchy, so we found them OK but not particularly flavorful. And it may have been my particular muffin tin, but this recipe should have made 11, not 10. Anyway, I'll go back to my tried-and-true banana muffin recipe--no streusel.

I only had one sweet potato and a few red potatoes, so I was delighted to find a recipe that used both! While the potato dish was indeed delicious, the cooking time was way off. I cut the potatoes into 1" cubes and they were still hard after 40 minutes. I had to microwave them to finish them in time for dinner. Perhaps a higher oven temp is in order.