Lovely cookies in a flash with what you have on hand! I used strawberry jam and drizzled melted white chocolate over them after they were backed and sliced. Next time I'll sub almond extract for vanilla. Be sure you do leave the 4" of space between rolls when baking, they do spread.

Wonderful recipe and far better than grocery deli bought! I adjusted the spices a bit but not much (more garlic, a little rosemary) and put the birds in breast side down. Went about four hours at 250 then cranked to 375 to crisp the skin for about ten minutes. Fabulous!

Gotta love a versatile recipe like this! But I couldn't leave well enough alone, of course. My modifications: Omitted the butter and used parchment paper on a sheet pan. Used one egg plus about two tablespoons of Italian dressing and two tablespoons of creamy Caesar dressing then dipped in the potato flakes with some additional parm and cracked black pepper. Sprayed the tops with a little Pam and baked them at 350 for about thirty minutes and did not turn them. They were delicious and disappeared at dinner!

What a wonderful, simple recipe! Great flavor, great crunch. I added some whole almonds to the pecans and the result was top-notch. I'll definitely make these again, they're an easy way to impress guests!

Easy as can be and plenty versatile; I used one can of cream of mushroom and one cream of celery because it's what I had on hand. I added a good dose of cracked black pepper and that was it, no leftovers and plenty of compliments!

Fantastic recipe! If you have instant oatmeal on hand like I did, six packets will equal the three cups of rolled oats required; just cut the sugar by about a quarter cup otherwise they can get wicked-sweet due to the flavoring in the instant. I used Quaker's 'Holiday Spice' but you could surely use Maple & Brown Sugar, Apples & Cinnamon or Regular Flavor...probably a couple other varieties, too! They turn out a little flatter/chewier with the instant oatmeal but the cookie eaters in this house seem to dig that. ;)

Without a doubt the best roll & cut sugar cookie recipe ever. Not at all sticky and the cookies turn out consistently attractive and the texture is lovely, even on the last few cookies when you've reworked the dough and incorporated the inevitable additional flour from the board. This one is a keeper!

Everyone in my family loved it but when I make it again, I'll reduce the cornstarch in the sauce mixture by at least half; the half cup was far too much and I had to cut the sauce considerably with water/stock. I substituted powdered ginger for fresh and red pepper flakes for the chilis. Left out the MSG but even with the substitutions and omission, I know there was still something missing. Hoisin sauce, maybe? Don't get me wrong, it was excellent but I'd love to find that missing ingredient. ;)

Very easy and very good! I think I used a touch more oil to prevent sticking to the pan. Make sure you keep things moving until the egg is set, it'll stick in a flash if you're not watching it.

This is the essential in-a-hurry-pie recipe. The cherry topping can be substituted with whatever you have on hand. Foolproof, every time.

This is a REALLY nice change from doing tacos or burritos with ground beef and the flavor was excellent. The roast I used was just over two-pounds and while it wasn't hard to shred by any means, it took more effort than I had anticipated. I can't imagine a four pound roast being tender enough in the time allowed. However, I have to admit that I did leave out the wine and the extra acid probably would have helped things along. I used two cans of Ro-Tel type tomatoes & chilis, one packet of taco seasoning and four teaspoons of chopped garlic. (I never met a recipe I didn't modify.) I'll certainly make it again, husband & kids LOVED it, as did I! This one is a keeper.

Very nice, lighter than a traditional pumpkin pie. However, I did add a good deal of pumpkin pie spice to the filling as it would have been very bland without it.

Excellent recipe! The olive oil is a lovely idea and adds a nice flavor (depending on the brand, of course); the chicken stayed wonderfully moist which, when dealing with mass-quantity purchased frozen chicken breasts, is a huge plus.

Excellent recipe! I did roll two batches for uniformity and they turned out fine, the centers were done. these are a sturdier cookie than the traditional Toll House recipe, which is nice for storing, packing and putting in tins for gift-giving. They don't have the chewy-gooey factor quite like the Toll House do but honestly, the fact that they stay in one piece and taste just as good if not better...well, this is my new standard.

Without hesitation, I can say this is THE peanut butter cookie recipe to add to your 'keepers'. I'll pass this one on to my daughter when she goes out on her own, it is more than worthy of being an heirloom recipe. I only made one change to the recipe, using all butter instead of butter & butter flavored shortening. I was just blown away by these....the texture is PERFECT, the taste is right on the money and they are extremely easy to roll into balls. Bravo, Mrs. Sigg!