I just finished my second batch of these adorable treats. I'd thought to practice these for Easter, but then saw the appropriateness to use them for favors for a baby shower we're having at work this week. I added a Peep for a bit more drama. I used hard shell chocolate eggs instead of jelly beans. Otherwise I followed the recipe exactly. I highly recommend this one.

I'm of an age where I just couldn't use an actual recipe for meatloaf but I DID follow the glaze recipe and it was wonderful. I also threw some beef boullion into the mix which may have enhanced the flavor too. I'm sure I'll make this again.

My first attempt at cinnamon bread, this turned out quite delicious. I'm also delighted that it is so beautiful! I used the precise quantities called for but based on other bread-baking experience, I changed the add-in order of ingredients. I used my KA dough hook and since I didn't want the raisins beat up I added them last. I forgot the melted butter until after the second rise and I think adding it at that late time may have affected the crust. I'll report later the verdict from the four little guinea pigs next door.

This is a great recipe for rolls. I baked them on my baguette pans and put poppy seeds on half. I followed the recipe exactly but adjusted temp. per the pan mfr. The dough is very nice to work with in the stated quantities. I used my KA mixer. The texture is very rustic like french bread and I'm quite quite pleased with my effort. Thanks for sharing this recipe.

This was a winner with the four little guinea pigs next door who had previously come only as close to eating tomatoes as ketchup. It's a very attractive dish and the kids liked the little plastic sword picks I served them on. I drizzled with balsamic glaze. I will make this again often.

Test run before a big baby shower next month, I made these to suit the 4 kids next door--no pickles or onions. I melted the cheese into the browned ground beef and went from there. Very easy to do. I trimmed the long tail off the crescent roll dough and reformed the leftover dough. I think I'd prefer them smaller for the shower so I'm planning to cut each roll in half and reshape myself to make an appropriate diaper...more bite-size. Can't wait to try them with seasonings. I think taco seasoning would be good too. But so far so good. Great presentation. Oh, and, the kids loved them. UPDATE: Made them smaller and with pickle and onions for today's shower. They are much tastier than the first go-round. They're a hit so I'm upgrading my rating to 5 stars!

My butter exploded all over the microwave as I was preparing this so in my panic I didn't do as thorough a job of it as I should have. Nevertheless, it was very tasty and it does make a lovely presentation. I'm going to try this again.

The taste is everything I remember from Charleston. I love that nuttiness. I used the recommended parchment successfully. No problem with sticking. I may have done something wrong because nobody else mentioned their's turning out lacy. My baking powder is not out of date but they just didn't rise--not that the laciness isn't exquisite. I may cut back on butter or add flour to tweak.

Changes I made: I did not brown the meat or onion per other reviewers. I added 50% more cinnamon and I cooked it in the crockpot all day. OMG! We loved this. The spice mixture is perfect. It tastes just like Skyline. I wished I hadn't used a red onion for our 4th way. It was close to overpowering. Because others had textural issues, I asked the butcher to regrind my beef. That worked very well and I may ask them to do that with a lot of my future ground beef purchases. Also, I used a Reynolds Oven Bag to line my crockpot. It worked beautifully but time will tell if we ingested anything toxic. Oh, well. Thanks for posting this recipe. The closest restaurant who serves this style is ten miles away, so I'm sure I'll make it again.

This was an easy, light, delicious and quick supper. Four stars because it's so simple. It's great recipe to have in your repertoir because you can almost always have these items in the pantry for a last-minute meal. Perhaps I'll add in Italian seasonings and/or black olives next time. Thanks for posting this one, Jean.

This was only so-so but it will make great open faced sandwiches tomorrow.

I added some fresh celery and carrots but otherwise followed the recipe precisely. We didn't care for it at all: too salty, the so-called dumplings took longer than indicated. Even though it was very easy, which is what I suspect all the positive reviews reflect, I won't make this again. Even Bisquick dumplings are MUCH better.

I've been using this great formula since 2004--even since before I joined AR. Might've been the reason I joined--can't remember now. Corn syrup is the key to hard, shiny icing.

This was my first attempt at English muffins. I had fun and they're everything I hoped for in homemade. I will definitely be making these regularly in the future. I added my sugar to the proofing yeast. I can't imagine that matters, only that it dissolves. I didn't rush the second rise. Made 18 muffins. I used my large carving fork to split each one. When you pull them apart, they have lots of nooks and crannies. They're really something to sink your teeth into. Thank you for sharing this Linda.

This was a fun project. I made half salty and half with cinnamon sugar. Way too much sweetness in the salty ones, but the neighbor kids LOVED the cinnamon ones. I'll review this again after I perfect my technique.

We really enjoyed the lemon/mustard combination. I added in broccoli and a bit more broth. Very nice change of pace.

These are very good but very rich. I would cut way back on the butter if I make these again. A simpler way to cook the spinach is just to steam it with a little bit of water...less to squeeze out. The recipe gives no instructions for draining the spinach.

I had a ball making this for my next-door 2 yo twins' birthday this morning. Doubt I'll get a bite of it, so I can't rate on taste, but it is quick and easy and TCFW. I used 3 raisins for each eye and I don't know what instant yeast is so I just used my regular "active dry" and it seemed to work just fine. A great kids' recipe. Thank you for posting it. One of the boys liked it so well he said my name for the first time!

I enjoyed this simple recipe. The proportions and timing are great. It is true peasant food so it doesn't get the five stars of, say, elegant oyster soup, but it's a great way to get your cabbage.

While I am an experienced bread baker, this morning was my first attempt at bagels. The outcome is that I'm quite satisfied with taste and texture. I used several reviewer tips both for the good and the bad. I mixed the dough in my Kitchen Aid mixer and needed to add an extra tablespoon or two of warm water to get the dough to form a ball. I should not have let the shaped bagels rise for the hour that a reviewer suggested. I didn't realize the bagels would continue to rise in the simmering pot! Yikes! It was a little alarming. I used an egg wash before my seed toppings. And I followed the boiling and baking times precisely. Four stars only because I feel the directions didn't have enough "if you don't do this, the bagels will __________" type of information for beginners. They also don't tell me at which step I could add raisins etc. It took me 2 hrs. start to finish. Too much time to do on any but lazy holiday mornings like today.