There is just one word for this fudge! FANTASTIC! This fudge is so easy to make and oh so creamy. I mixed the cooked sugar/milk mixture with the rest of the ingredients (except the vanilla) in my 32-cup Tupperware bowl. Worked perfectly. I then split the mixture into two separate bowls and added 1 tsp vanilla to one batch and 1 tsp plus a smidge more of orange extract to the other. Absolutely delicious. I ended up using a 9" square pan and a 11" x 7" pan and they worked well. This is so much better than the recipe I had been using for years, which was Kraft's Fantasy Fudge recipe off the marshmallow creme jar. I did notice a small amount of butter pooling on top of the fudge so I may cut that back a bit next time. Oh, and there will be a next time! My husband commented on how much better it was than the batch I made last week of a different recipe. We liked the orange flavored fudge best out of the two. Tastes like the chocolate oranges you get at Christmas. Thanks so much Cindy for such a wonderful recipe!

This roast was one of the best roasts I have ever made. If you have a cast iron pot I suggest using that. It made it SOOOO tender and also cuts the cooking time down a bit. I used low-sodium beef stock in place of the water and ended up using 1 cup in all after adding an additional 1/2 cup when I added my vegies. I combined all my spices together first and added 1/2 to the flour before sprinkling on the roast. I also put the flour/spice mixture into a spice shaker to make applying to the roast easier and less messy. Worked out great and I only ended up using 1 tablespoon flour mixture in all - didn't need any more and the roast was well covered. The liquid does cook down quite a bit, unless it was because of my cast iron pot, so I suggest keeping an eye on that, especially if you want to make a gravy. You may want to add more if that is the case. I had just enough liquid to use as an au jus - no gravy needed. Delicious. Thanks for an awesome recipe! I will definitely be making this again!

In my search for a cornbread recipe to make cornbread stuffing with, this was recommended to me. This was a very good sweet cornbread recipe. It turned out cakelike. I did like the sweetness but think I may experiment with less sugar to see how this turns out. I'm not so sure it would work well for my stuffing with the amount of sweetness, but I did like it. Hubby enjoyed it too.

I followed this recipe to a T and it came out absolutely delicious. To make frying the bacon easier I cut the bacon in real small pieces with kitchen shears prior to frying. I made this recipe for a funeral dinner and it went over very well. This is definitely a keeper. Thanks for such a great simple recipe. I will be making this again.

I scaled the recipe to 32 servings, making 4 pounds to try before making a full batch. Definitely a keeper. We normally send our venison in for sausage but not anymore! This had just the right amount of seasoning for an excellent flavor. No need to change a thing. Thanks for a great recipe.

Yum! This was very good. I used a quart of home canned tomatoes in place of the 14.5 oz. crushed because that is what I had on hand. I also added a 15 oz. can of tomato sauce because my tomatoes seemed a bit watery. Added 1/2 tsp. of cumin to give it a little more spice. I only had about 1 cup of black beans I had cooked the day before and put that with an additional can and my turkey was in a 1.25 lb. package so I used it all. Threw in a stalk of celery cut up also. Very good and seasoned just the way we like it. I didn't think the changes I made altered the original recipe too much. Thanks for a great recipe.

This was good, but I can't say that it lives up to it's name. This is a little on the sweet side. It was also very watery so I would suggest simmering without the lid. I had to soak the extra juices out of the pan with paper towels after baking so we wouldn't have lasagna soup. I also tried other reviewers suggestions of soaking the noodles and I prefer precooking instead. Soaking them didn't leave them with a good texture IMO - but that had no effect on the flavor of the recipe. Good, but just not quite a keeper for us.

I really enjoyed this recipe. I tried to lighten this recipe up a bit since the fat and calories were pretty high and I am trying to cut back. I cut the recipe in 1/2 since there are only two of us and I wasn't sure if I would like the changes. I used turkey sweet Italian sausage, omitted the oil and substituted fat free evaporated milk instead of the heavy cream. I also can my own tomatoes so I used a pint jar and added 1/2 tsp of Italian seasoning. I blended the sauce with piccolini pasta (mini bow ties). With all the changes I made, this recipe was still delicious. Even good with a dash of parmesan on top. The heavy cream would have resulted in a creamier looking sauce, but this works if you want a lighter version. I was looking for a quick easy delicious meal and this fit the bill perfectly. It was on the table in 30 minutes as the recipe states. Thanks for a recipe that adapts well to change. If the lightened version was this good I can only imagine how delicious the regular version is! Thanks for a definite keeper.

I scaled this down to four servings for just hubby and I. I didn't change anything else. This would be great for breakfast or dinner, on ice cream or pancakes or as a dinner side dish as I did. Delicious.

This recipe is like the one I have been using for years with the exception of the baking powder. When rolling the dough I make sure my surface is well coated with flour. I then flip the dough over multiple times while rolling to coat both sides with the flour. This helps make rolling easier as well as makes the dough more workable and not as sticky. When making soup there really is no need to dry them for two hours. I make my noodles, then prepare my soup base, cut the noodles with a pizza cutter and toss them in my soup and cook until al dente! Delicious.

I used 3 Granny Smith apples, 3 Gala, and 3 Jonagold. My sliced apples filled a 3 quart bowl, which worked perfectly in my 4 quart slow cooker and cooked to just over 1/2 that amount but my apples were quite large to start with. One variety turned to mush and I am sure it wasn't the Granny Smith. Some held their shape well and were actually cooked perfectly. The flavor was very good and had just the right amount of sweetness. However, it never hardened on top. For this reason alone, I don't think I will be making it in the slow cooker again - I will stick to using my oven.

I have been wanting an ice cream maker for years and finally found a good deal recently I couldn't pass up. I have tried a couple different ice cream recipes but have been disappointed. They have turned out with ice crystals and were not very creamy. Not this recipe. This recipe was smooth, creamy, and the consistency was just what I was looking for. Yes, it is very rich as other reviewers have mentioned, but yummy nonetheless. I think the heavy cream and half and half mixture is what makes it so smooth and creamy. The other recipes I have used called for regular milk. When making this, be extra careful pouring the warm mixture into the eggs. Even though I poured the mixture slowly and was beating til the cows came home, I noticed very small bits of cooked eggs in mine - not so much though because hubby didn’t notice. So be extra careful with that step. Just wish it would have made more because it sure didn’t last long! Now I am trying to figure out how to make this into different flavors of ice cream! Thanks for the delicious recipe.

I was excited to try this marinade since it had such a high rating. Since it states "a great marinade for any cut of beef" I purposedly bought less expensive chuck steaks to try this recipe on, hoping for good results. I marinaded the steaks overnight figuring they would need it since they were steaks of a lesser grade. I have to admit we were extremely dissappointed. The flavor was too strong overpowering and yes, like other reviewers commented "sour". The steaks were not even slightly tenderized. Since I have used soy sauce and worcestershire in other steak marinades I am inclined to believe it may have been the lemon juice/vinegar mixture that we were turned off by. I will not be making this again.

This recipe is exactly like the one on the package of a certain dry veggie soup mix found in the store. It always goes over well.

I was looking for a grilled chicken recipe for dinner tonight that was a little different than that with regular old barbeque sauce. This fit the bill perfectly! I scaled this down to three servings and it worked great for the package of four thighs I had on hand. I used onion powder instead of onions (because hubby won’t eat onions) and I also used dried herbs instead of fresh, which worked great for me since that is what I had on hand. I cut the oil to one tablespoon and don‘t think it even needed that (with the chicken pieces being so greasy as it is I wonder if it would even need the oil at all.) I marinated for four hours before grilling. This recipe was delicious even changing it up as I did! I am sure it would be even better using the fresh herbs and onions as written. Thanks for a great recipe that adapted well to change.

Normally I don't like to review on a recipe that I have made alterations to but I thought the small change I made wouldn't have affected the final outcome too much..... I used this recipe as a starting point when I didn't have pizza sauce on hand. I used Contadina tomato sauce instead of the water and tomato paste and did not use the oil, mostly to make it nonfat. The rest of the recipe I used as written. This made a very good sauce. I used this to prepare my pizza pasta bake. Quick, delicious, and oh so easy. I don't think I will buy pizza sauce again. This had so much more flavor than store bought pizza sauce. Thanks for the recipe.

These cookies baked up beautifully. I didn’t have unsalted butter so I used regular butter. I thought these were a little on the sweet side. I may experiment by reducing the sugar next time I make them. I missed the part about melting the butter but they turned out perfectly with using butter I had pulled out of the refrigerator the night before. If you are one of the people that experienced flat cookies, no need to refrigerate your dough if you use the softened butter. Also, to prevent your dough from getting too soft and causing flat cookies - do not over beat your dough and do not leave it near the warm oven while a batch of cookies is baking. I thought I messed up one cookie sheet full (I was only able to get three of these bigguns on my cookie sheet at a time!) because I had inadvertently turned my oven off, but I turned the oven back on after it had already cooled to 225 degrees, kept the cookies in the oven and continued to bake until they looked done and they were a tad on the flat side but they were still chewy the next day! Thanks for the recipe.

These fried up beautifully. Nice and crispy. Looked like they could have come from a restaurant. I used 1/2 the dry ingredients but did use a full 1/2 cup of water and it was perfect for the two potatoes I peeled. I used onion and garlic powders because I thought with all that salt it would be a bit much, plus I only stock the powders. But when all was said and done they did need a bit more than the one teaspoon salt I had added. So I seasoned the finished fries with season salt. Yum!

This recipe had really good flavor, however the cooking time is off. I cooked mine to approx. 248 degrees for around 5 minutes. The caramels were perfect once chilled in the refrigerator but if left at room temperature they were a bit too soft.

There isn’t much food that I dislike but I think sweet and sour sauce just may be one of them. The “meat”balls themselves were very good. I just did not care for the sauce. I used only ½ cup of nuts to try and cut back on the fat content of this recipe. I also used one whole egg and four egg whites instead of the four eggs called for in this recipe. When mixing the ingredients I felt that one cup of bread crumbs was plenty, and I was right. Much more than that and I think they would have turned out hard. I have been using a similar recipe to this for years, however, my recipe does not call for the spices this recipe did. They lend a nice touch. Great recipe.