This is totally "lick-the-pan" good, but not without a little adjustment. First of all, depending on your preference, I'd definitely either drain the bacon grease or omit the butter (I choose to omit the butter). I am guessing it's in there for sauteing the beans, but I found that I can still get a really tastey dish by precooking the beans and then tossing them together with the bacon and almond mixture just to coat everything nicely. I've been doing this with green and wax beans from the garden and the colors and flavors in this dish are amazing. I can also see playing with the basic idea and perhaps trying some garlic or onion in the saute or stirring in some other diced garden veggies (yellow or zucchini squash, tomato perhaps) along with the green beans.

Wonderful soup with some of the suggested modifications (carrots, celery, onion, garlic). I used skim milk and it was totally fine. I wasn't sure about what rice to use but found a 6 oz box of Uncle Ben's long grain and wild rice worked just fine. I don't think this rice was "instant" but if you let your soup simmer just a bit to blend the flavors the rice will cook up just fine anyway. So, so good!

Made this exactly as written and it was perfect. Got many compliments at the carry-in dinner and the dish was nearly empty when time to go home. Very rich without being over-the-top sweet. Perfect in every way!

This stuff is really yummy! I made it for dinner tonight and can't stop picking at the leftovers. I used Diet Coke and it had just the right amount of tang. I wasn't sure from the recipe if I was to drain the kraut or not so I did (drain it) and found that it was just right. Such a nice color too. I served it over mashed potatoes which is customary here and it was a real hit. Will definitely play with it by adding bacon or pork or sausage. A really good recipe.

I'm the cook who posted this recipe and to those who had issues with the syrup being grainy...take heart!...I've had that happen to me once or twice too. I think that this happens when I'm impatient and try to bring everything to a boil too quickly and some of the sugar is not fully dissolved. I have also seen that boiling it too rapidly also seems to make the mixture want to crystalize. I recommend using a medium high heat (stoves will vary) just so that you have a nice SLOW bubbling boil going. Once crystalization happens there's nothing to do to reverse it so that batch is pretty much a gonner at that point. I've also read that humidity and heat (air temperature) play a roll in candy making and it is best to do this on cool dry days. Hopefully these tips will help.

I had some leftover buttermilk so I decided to give this recipe a try. I doubled the recipe to make two loaves and made it the old fashioned way (without the bread machine). It turned out beautifully. Rose very well and the finished bread is very tender and light. One tip that works well with any bread is to butter the tops immediately after removing from the oven, take the loaves out the pans and cover then with a wet tea towel to cool. The wet towel adds moisture to the crust and makes it very soft and tender when done. Enjoyed this recipe very much and will probably have to buy buttermilk in the future for the purpose of making this bread. Thanks for sharing.

I'm chuckling guessing that Grandma NEVER started her chicken soup with canned chicken broth and a rotisserie chicken! Certainly they make the recipe convenient, but hey, if you're going to make real chicken soup start with a chicken and a pot of water and make your own stock. If you're not sure how, check out the Boiled Chicken recipe elsewhere on this site. Not only will you have wonderful, flavorful broth to start with, but you can easily control the salt, seasonings, and fat. Granted, it will take you longer...you need to make your chicken stock a day or so ahead and let it chill to skim the fat away, but it will give you a great start to this recipe. Otherwise, the soup recipe is wonderful! Just add some other vegetables if you wish, adjust the salt and seasonings to suit your own tastes, and you can't go wrong! Aren't Grandma's recipes always best?

I goofed up...prepared and used a jelly roll pan. I couldn't figure out why each layer seemed so "skimpy" but now I know why! Actually it turned out well as it was a thinner more toffee brittle texture. Wasn't actually a bad thing as it sort of broke into smaller pieces (rather than squares) and was also great considering how sweet it is. Overall, it's a wonderful cookie and I will be making it again. Am undecided if I'll use the proper pan or will repeat my error and go for the thinner cookie again.

With all the reviews and 5-star rating I expected the earth to move or something! While they are really good, I didn't think they were much different than any other oatmeal raisin cookie recipe. Probably won't make them again.

Really, really good! I made this as the recipe said although I sort of "eyeballed" the amounts according to what I had on hand. Will be making this salad again and again. Thanks for sharing!

A very fuss-free great tasting recipe! Nice color, nice consistency. Try it!

Amazing recipe (with some minor modifications). Who would have thought that veggies could steal the show at dinnertime?! I used fresh wild morels (which are in season here), substituted about 1/4 t of minced garlic (sauted with the onion) for the garlic salt and left out the salt, seasoned salt, white pepper and just did a generous shake or two of seasoned salt instead. Wonderful! Will now work at reducing the butter to see if that can be done without sacrificing flavor. Will definitely be making this again.

Wish I could give this recipe more than 5 stars...it is excellent! Not much can be said that hasn't already been said. I think that the key for this recipe are the baking instructions. I tend to overbake cheesecakes and check on them frequently while baking which leads to cracking. I followed this recipe's baking instructions exactly and even though it didn't appear to be done, the cooling time firmed everything up, leveled the top and resulted in a perfect cheesecake. Wonderful taste, wonderful texture. Don't bother with looking farther than this recipe...this one's the best! Thanks for sharing.

I had a lot of trouble with this recipe and I'm not sure why (given all the rave reviews!). I did use butter flavor Crisco instead of butter and did not melt it but used it a room temperature which I perhaps mistakenly considered "soft". At any rate the dough was very dry and crumbly and only stuck together when I kneaded it like playdough. It rolled out okay but still tended to crumble and the finished cookies were hard and broke easily. The taste can only be described as "extreme chocolate" which was more than even this chocolate-lover could handle. Sorry. Disappointing recipe for me. Seemed like the proportion of liquid to dry ingredients was maybe off.

Yum! I tried these out of curiosity because the recipe was so unlike my traditional molasses or ginger cookies, so I wasn't expecting much. I was surprised at how easy they were to stir together, how nicely they rolled out, and how tastey they were when finished. I didn't roll my dough quite so thin so the cookies were a little more chewy. Really great recipe...thanks for sharing!

Oh, sooooo good! I made it exactly as the recipe says and it was awesome. Have tried various corn chowder recipes before (usually with chicken) and never cared for them, but the bacon was just right! Be sure not to skip the step of lightly browning the potatoes and onions with the bacon and drippings as I think this really develops the flavors. Will probably try it with milk instead of the half-and-half and may possibly try reducing the salt, but otherwise, this is a wonderful recipe. Thanks for sharing!

A really good recipe that you can change to suit your own personal tastes. I used a rolled grain mix (oats, rye, wheat, and barley)from the bulk food store, substituted walnuts for peanuts, threw in some sunflower seeds, dried cherries, and as someone else suggested a few shakes of cinnamon. The main thing that I found was that the mix was still sort of gooey after 1 hours of baking and partial cooling. I decided to bake it about 15 minutes more but was distracted and it was probably more like 45 minutes until I checked it again. It was really a nice toasty brown and this time had a nice crunch to it when cooled. I think that baking long and slow until crispy was the key to a good end product and I definitly would recommend doing that as opposed to stopping at just one hour.

A very tastey bread, but not really as light as I had expected. Actually not much different from my usual recipe which was rather disappointing given the extra steps.

A very good basic recipe that would be easy to customize to individual tastes. I made it as directed except was using leftover chicken so I sauted the onion in a bit of olive oil. When I got to the topping I discovered that I was out of sour cream so I used some french onion chip dip instead. What at lucky mistake! It really added some zing to the topping and the entire casserole. Will be making this one again!

Super recipe that I've used for years. My original varys slightly, so for those who aren't quite sold on this version, here are the amounts in mine: 1 c oil, 1/4 c soy sauce, 1/4 c corn syrup, 2 T seasame seeds, 2 T lemon juice, 1/4 t garlic powder, (no garlic salt) and 1/4 t ginger. I allow my chicken to marinate overnight and use pineapple chunks in addition to the vegetables mentioned. Otherwise, the proceedure is the same and the results are always excellent.