This is one of my favorite recipes. It is so easy and so delicious. I don't change a thing about it because it is so good just the way it is. I also think that the oven broiler method is still really good. It doesn't give the same smokey flavor as the grill, but it is still delicious.

Love these. Very easy and very yummy. I used matchstick carrots and one of the fresh veggie parks of broc & cauli that come in the ready-to-steam bags in the produce dept (they are fresh and already chopped), so there was basically no prep work on my part.

I really enjoyed these and thought they were the best I've had thanks to the review that suggested doing 1/3 confectioners sugar (so as not to have the granular texture), and 1/3 brown sugar (to keep them moist and chewy). Definitely a keeper.

The best punch, hands down. I have served this at two parties now without a drop left over. It is a great compliment to the Champagne Peach Punch found on this site as well because you cover both bases - liquor and wine.

YUM!! Didn't change a thing about this recipe - it was fabulous!

This was quite good. The only thing I have to say negative is that it was a little on the thick side, but was very easily remedied! VERY good sauce!

Love this, love this! I've made it for two parties already. The only thing I did diffrently is that I had to use Peach Schnapps instead of the brandy. My liquor store was out, so I made do and it was fabulous!

This was excellent and I have had many people ask me for the recipe and make it themselves. I didn't really vary from the recipe except I didn't really "measure" anything - just eyeballed. One thing to note is that this makes a MOUNTAIN of spread.

This was fabulous. I made it with the leftovers from the Pork Chile Rojo recipe I got from this site. It was spectacular and I will definitely be making it again!

This has been an absolute staple this winter. It all came from how to use ham leftovers I froze from Thanksgiving. The ham was smoked, so it added a fabulous smokey flavor to the soup. Anyway, these are the changes I think seem to make the best batch of soup - so good I always double the recipe and never have any left over. First off, I make it in the crockpot and just leave it on low all day (or all night) whatever the case may be. Next come my ingredient modifications - I use chicken broth instead of water, I use matchstick carrots (I just always have them on hand), extra white pepper, omit the salt (the ham is salty enough)and last but not least, I use 2 tsp of ground mustard powder. I wish there were 6 stars, because I'd definitely give all 6 to this easy, inexpensive recipe! LOVE IT!

Geez, I hate to be the only one not giving this a stellar rating, but in my opinion this was totally mediocre. It was by no means bad, but was no different in taste that just putting warmed salsa over a decent boston butt. There was nothing complex about the flavors and the meat was no more tender nor delicious than an other cooking method I've tried. ...And with having several more steps before sitting down to eat(cockpot, shred meat, simmer in dutch oven, etc.), I just wasn't impressed. Sorry everyone, I just expected more.

These have been such a big hit everytime I've made them. I also make them with crab meat in place of the shrimp. The only complaint I get occasionally is that they are pretty salty, but that's what a lot of people love about them. Regardless, they are so easy because the freeze so well. I slice them into quarters with a pizza cutter prior to freezing and they can go straight from the freezer to the oven to the serving platter.

As another user noted, these are an excellent starting point and I have had tremendous success with making them. I've always added a bit of cream cheese and fresh garlic. I've also done a version with artichoke hearts and parmesan. They are soooo easy and are always a big hit. I think next time I may try the sundried tomatoes another user mentioned - yum...

Very good, very easy. This recipe will be in my "party rotation" now. I'm not exact with the measurements because I just use what I have on hand, and that is the beauty of it - it lends itself to substitutions. Anyway, the only change that I suggest (just for ease) is that I use the bagged "real bacon pieces" that you find on the salad dressing isle. It just saves time and mess and tastes just as good.

This is a great recipe and I have made it several times now - it works well as written up, but it is also very easy to "play around" with.

I must say that I loved this chili, but my husband swears that this is his favorite. That's a LOT coming from him too because I cook a lot and he likes it all. Anyway, I think it was great (with the reduction of the amount of broth as recommended by others - I used about 2 cups). It is a fabulous blend of flavors. The second time I made it however, I doubled the recipe (I like to have some left to put in the freezer), and I added a can of mild rotel and a can of rotel for chili (we both love tomatoes). It was PERFECT. Just enough extra seasoning to kick it to the next level. It was a small enough amount though to still have that "white chili" look and taste. This recipe is great and has now been put into our normal weekend rotation. LOVE IT!

Love this toffee recipe, I got some from a friend a couple of years ago and loved it so much I asked for the recipe and now I too make it every year. It's excellent.

This is an excellent recipe that I make every year at Christmas time. I can't say enough for the ease of this recipe. THere may be better recipes out there somewhere, but I can guarantee you that there aren't any that are this easy and taste this fabulous. I don't even have any changes or additions to the recipe. I make it as written 100%.

This is one of my standby summer recipes. It always gets rave reviews. Don't be fooled by the number of servings though - this will feed a crowd. The only alteration I would suggest is instead of 2 cans of pinto beans, I use 1 can of pinto and 1 can of black beans - I mix all the beans together during rinsing.

One word - FABULOUS. I've made this numerous times and my only alteration is that I use wing sauce (intead of just hot sauce), and I typically use almost twice the amount of sauce suggested (I just eyeball it). This receipe is really easy to "lighten up". Substitute, light ranch, reduced fat cream cheese, and 2% cheddar - doesn't compromise the taste of texture at all(just don't use totally "fat free"). I've also found that I prefer this just in a stoneware dish heated at the end before serving, and stays warm forever without getting the cruddy "film" on the top like it does in the slow cooker.