I was able to find Greek yogurt at the supermarket (Trader Joe's and Lucky's have it), so I was able to skip the yogurt straining part. I followed the recipe for the most part, but following cues from previous reviewers, I strained the cucumbers (for one hour--I couldn't wait!), and then gently folded the ingredients all together with a spatula (with the addition of a sprinkle of paprika). After the ingredients were mixed, I felt it could have been a bit thicker, so I put the tzatziki in a cheesecloth and let the entire mixture strain for about 30 more minutes. It came out tasting exactly like the tzatziki from my favorite Greek restaurant! My boyfriend couldn't stop moaning about how great it was and was scavenging around the kitchen for more things to dip in the sauce. I'm doubling the recipe and making a vat for him tomorrow, since he ate all of mine. :)

As per various reviews of this recipe, I added a packet of ranch dip mix; I thought the flavor result was a little overpowering. Also, the peppers were not hot at all--I was nervous because so many reviewers mentioned it was TOO hot. Next time, I'll leave a bit of spine and seeds before I stuff the peppers, maybe I'll even mix in some seeds and cajun seasoning with the cream cheese. I used applewood smoked bacon to wrap around the peppers, and it tasted absolutely divine.

I used to nanny for a family that LOVES cinnamon rolls. They would buy them from Costco almost every week. I made them a couple dozen of these one time and they went nuts! Never again did they buy cinnamon rolls, but they employed me to make them :) These are super soft and doughy, with the perfect amount of cinnamon. They expand a lot, so I would recommend to not roll them SUPER tight, so that they don't end up bulging too much.

I grilled some of these babies up for an end-of-summer BBQ, and it was well-loved by everyone. I even got one person who doesn't like fish, and one person who doesn't like spice to eat it, and they were the first to grab seconds. This is also a great dish to prepare when camping; I've left the salmon in the marinade for about a day--we prepared everything right before we left and ate it the next night. It was super easy and a wonderful treat.

I used to order a pizzetta very similar to this at my favorite swanky lounge in Santa Cruz. They recently took it off the menu, so I have been trying to satisfy my cravings for it every once in a while with this recipe. The cheese can get very greasy, so I would recommend putting a very thin layer of flour on the dough before you put the cheese on; it will absorb some of the grease. I've tried using Asian pears, as well as Bartlett, and Green Anjou, and they've all been delicious in this recipe!

Super delicious! I've made two double-batches of these in the last two days and they have been a big hit, both with my family and my friends at work. I prefer to use Wisconsin Sharp Cheddar, and i like to mix in a bit of fresh parsley to the butter mix that you brush on the top. Also, I used a small ice cream scoop the second time around to get bigger biscuits at a more consistent size. These will be great for Thanksgiving!

I paid $49 for a steak this good at an upscale restaurant. It is absolutely divine--great, full flavors, nice texture and super juicy. I made it three times with fresh cut Ribeye from my local butcher and this has become my go-to recipe when I want to make something special that everyone loves--whether they are 6 or 60.

I've been using this recipe for the last few years; it's definitely a family favorite, and great on a variety of occasions. Best of all, I can make it using a total of 2 bowls and one baking dish. Easy clean up!!!!! Out of all the salmon recipes I've tried, I like this one the best because the salmon can really shine through all the other ingredients, rather than be masked by them. The breadcrumbs and pecans give it a very nice texture as well (I've also used walnuts and pistachios and they taste great too!). I sometimes like to add balsamic vinegar to the mix to give it a little extra kick, but most of the time it is great on its own. A squeeze of lemon right when it comes out of the oven can be the perfect touch. I like to make a rice pilaf or wild rice with lemon and asparagus on the side--my favorite accompaniments for this type of dish.

My grandpa has a secret recipe for peanut brittle that he's been making for 50 years and this one has totally trumped his. Sorry gramps! Thanks for this one!

This one trumped everyone else's dessert at Thanksgiving. I ended up making about 6 more of these for my friends in the few days following.

I love how simple and elegant these can be. This recipe made me famous among my friends--I would make them all the time and people would beg me for them. It's all about the filling though; my favorite is to sautee apples (Spitzenbergs are my favorite) in pressed apple cider with allspice, cardamom, nutmeg and cinnamon, reserve some of the juice, mix that with some candied walnuts or pecans and use homemade whipped cream to fill it. Mmmm..... For something more savory, I will make a "Crepe Benedictine" and chop up some poached eggs, canadian bacon and pour hollandaise sauce over the top. I also loved to macerate strawberries and mix them with strawberry-raspberry jam. For dessert, sometimes I will put some cocoa powder in the batter stuff the crepe with strawberries and a Kahlua chocolate sauce. It's absolutely divine.

Hold on, let me wipe the drool off of my face. These are so deliciously genius! I have made vegetarian versions of this as well as the real deal, several times, in large batches for groups. At first I thought there was too much liquid that was being unused, but I find lots of uses for the extra sauce now, like flavoring for rice as a side.

I made this twice and it came out very dense like a cinder block. Maybe I need a newer bread machine?

I love a good ole Fondue party, and this one is always the biggest highlight, regardless of what kind of chocolate fondue is served. Absolutely PERFECT in every way. I never change a thing! I like to serve it with apples, carrots, cauliflower, broccoli, red and green peppers, baguette, jalapenos, celery and other vegetables. The pot always gets licked clean within 15 minutes.