definitely used an ungreased cookie sheet - not a silpat or anything like that or the cookie won't cook. i used a silpat with my 1st batch & they were not good b/c they never cooked, even after much longer in the oven. used an ungreased sheet w/my 2nd batch, and they were perfect! delicious! i used devil's food cake mix w semi sweet chips & craisins. YUM. i'm now baking spice cake w raisins and am sure they'll be great too! need to bake mine 10 mins.

hmm. i've made this before, using a very similar recipe, and LOVED it but something was missing in this. it was good, but not sure it was worth all the prep work. not sure why the rice needs to be chilled first b/c the end result is just like i took the chicken mixture and mixed it with jasmine rice that i'd just cooked - in other words, there's nothing "fried ricey" about it, imo. maybe it needed more spice? i used chile paste instead of serrano peppers, but i've done that before and it was great... i'll keep playing with the leftovers & see if i can find the "missing" ingredient!

i've made this for years - YUM! i don't add the yogurt, though. sometimes i do add marshmallows which are so yummy b/c they get so soft in the salad. also, pineapple tidbits are good with the crushed pineapple. i use fat free cool whip and splenda-sweetened pineapple.

my grandma's good friend used to make this a lot and she used sour cream instead of marshmallow cream and it is SO good - very light & refreshing. you do add a little sugar, but it's not too sweet. just a suggestion if you want to unsweeten this a bit!

i tried to make this a little less bad for us by using angel food cake mix, i can't believe it's not butter, and half splenda/half sugar (1/4c each). it was really good but the mixing the berries w/sugar first is REALLY not necessary as there is so much sugar in the cake mix. it's really cobbler-y and really good. i didn't have ice cream so put cool whip on top. good with a big glass of milk!

yummmmmmm. great just as written!

not crazy about this one. tasted pretty blah to me. used 4 frozen breasts, 1 can crm of chick, 1 can crm of mushroom, some minced garlic. cooked on low for 6.5 hrs then shredded & added sour cream. needed flavor so added black/red pepper mix & parm. to give it more texture i mixed it with spaghetti & put it in a little casserole dish, crumbled up club crackers on top and baked for a little bit - the crunch helped. the chicken actually tasted kind of like canned chicken for some reason & that really turned me off. it wasn't bad, i just don't think i'll make it again.

would give more than 5 stars if possible. really outstanding! just like the chicken you get in burritos in real mexican restaurants - shredded & lots of color & tons of flavor. made it in the slow cooker: 4 frozen breasts, 8 oz tomato sauce, 16 ozs salsa, 1 packet taco seasoning, minced garlic. cooked on high 4.5 hours then shredded it SO easily w 2 forks right there in the cooker. can't wait to make it again. SO YUM!!! and SOOO EASY! (love those crock pot liners! clean up is a snap!!)

this was my 1st time making beef tenderloin & this turned out really well. didn't do the potatoes like this recipe so can't rate those, but the beef was great. sooo tender - could cut it with a fork. i think something was wrong w my oven so i really don't know how long at what temp it cooked - i was aiming for 145 degrees/med rare, and it was prob more medium well, but still "fork cuttable." : ) we enjoyed it with a little marinade drizzled on top of each slice. will make again for sure.

great base & can really mix it up a lot w different flavors. i wanted to make a neoplitan one so i did an oreo crust, then the fudge topping spread over it (crust + topping was the best part!) - a layer of choc ice cream, a layer of homemade strawberry sauce (recipe on this site), layer of vanilla ice cream, choc frosting spread all over that, strawberry sauce on that, then little puffs of redi whip around edge & big puff in the middle. it was well-loved, but i learned that the strawberry sauce was a bad idea - frozen strawberries are REALLY cold & they just didn't work. next time i'll make the sauce to put on at the end. i was thinking a pretzel crust w a layer of peanut butter then chubby hubby ice cream might be delicious - will try that soon! i'm so glad i found the recipe - i know i'll use it lots. thank you!

WOW the ranch packet made this dip sooooo saltyyyy!! i added more lite cream cheese & lite sour cream to try to make it taste less salty - didn't work, so i added sugar to cut the salt. it's okay. i'm going to add some onions too. why not? it looks like an onion dip :) i wonder if it would be good baked and then served cooled so the cheese won't be in shreds still? might try that. anyhoo - just wanted to post that the ranch (hidden valley buttermilk ranch) packet made is super salty! (at least to me!)

i used this recipe's amounts along with a friend's recommended amounts so used 2 c arborio rice so the 5c of stock worked well, 1/2 c wine, and i had extra squash so used about 1 c more. also, i love some parm so added probably a cup of it. put salt in it and a lot of black pepper, plus some cinnamon and nutmeg. i was so excited about it but it had very little flavor unless you heavily salted it. that was the general consensus by the guests too. it had a nice texture, but not flavor. hate to put so much salt in it but don't know what else to do to get the flavor, so probably won't make again.

i'm giving this recipe, as is, 3 stars because it was good, but not fantastic. i doubled the recipe and changed up the second batch & would give that one 5 stars. i added: 1 c shredded cheddar, about 1/4 cup (maybe a smidge more) chopped jalapenos (from a jar), and some garlic powder. also, i left the corn "juice" in this one, and drained the corn before putting it in the "normal" one. the jalapeno cheese one was the favorite dish at our thanksgiving pre-feast potluck last night. it was very hot and full of flavor. VERY moist due to corn juice - thought it wasn't cooked through. can't say which consistency we liked best, but the flavor of the jala one was awesome. will definitely make that way again - probably for thanksgiving thursday! i did put the sour cream in both of them - think that's important.

yep, very yummy indeed! used about 3 cups of rotisserie chicken breast, light cream cheese, a little less dressing than it called for (only b/c i didn't have the full amount), 3 tbsp butter (but will omit entirely next time) and texas pete buffalo wing sauce. cooked about 10 mins longer. very spicy but very well received! requests to make it again already. good with tortilla chips! (scoops would be perfect!)

made exactly as directed & wow - it was so sweet it made my teeth hurt. very easy & pretty neat how those simple ingredients make a nice dessert, but it was just too sweet for me. chocolate underneath cakey part stayed very thin.

Yum! Just like a restaurant! Made just a few changes: didn't add shrooms, used crushed red pepper & chili paste w/garlic instead of peppers, added 1/2c h20 to give it more sauce. Served on jasmine rice w/eggrolls on side! also, steamed green beans & quick fried them in chili oil & garlic chili paste - very good! Will make again very soon!

excellent! when i flipped it out of the cake pan, it broke into several pieces, BUT i pieced it back together & after it had cooled, i poured a delicious ganache on top (ghiradelli semi sweet chips w/heavy cream) and it hid all imperfections! tasted very fancy and was even great a few days later. would definitely make again.

looks unappealing but it's really good! new name for it by my family is "the green stuff" :)

i don't know what i did wrong but the pretzel part didn't work at all for me - when i spread the cream cheese mixture over the baked pretzel crumbs, they all came up! like they weren't packed together at all. i food processed them into fine crumbs, and followed the recipe exactly as far as amount of butter and cooking time, then let it cool probably 20 mins before spreading.

yum & easy, but a little time consuming chopping stuff up. doubled the recipe. store had bad limes so used bottled key lime juice - had ugly red onions so used white one. used jalapenos instead of serrano. was very good but i think fresh lime juice & a red onion would be even better. did use the imitation crab. tried 3 ways: fresh roma tomato, canned wood-fired tomatoes, and no tomato. wood-fired was best! served on tostada and tostito scoops - really good with texas pete. i like it even better 24+ hours later. (tip: use a pizza cutter to cut the cilantro! just roll back & forth! soo easy!!)