Mrs Sigg's has another 5 star cookie in this recipe. But ofcourse I took it too another level- First I used 2 sticks butter(no shortening-didn't have) and added 1 1/4 cup peanut butter(per other reviews) and instead of 2 1/2 cups flour-I did two cups flour and 1 cup oatmeal(blended into powder)....Now that is one heck of a peanut butter cookie!! Thanks for the share!

I must admit that I am not a huge fan of sausage and peppers to begin with-but this recipe has changed my mind for good. Absolutely delicious. I felt like I was eating the prize winning sausage and pepper on a roll at the state fair. It's that good. Only changes were I only had one onion, used parsley instead of cilantro, and more green pepper than red...I used two thirds sweet and one third hot for the sausage. I did add a bit more paste than what called for as well. My husband moaned in satisfaction with every bite-I'm not kidding! I would suggest using a better grade of sausage-it tends to omit less fat!

Very yummy cookies-but did some fine tuning. I did add an extra 1/4 cup flour and an extra 1/2 tsp baking soda. In this hot weather-cookies tend to flatten easier so I added an extra 1/4 tsp baking powder to that as well(if it's not humid I would leave out the powder). Picture perfect shape to these cookies. I also left out the nuts and added an extra cup of chips. I blended my oatmeal into powder-that's my taste preference- it comes out sooo good when you do that-sometimes oatmeal leaves a weird crunch that I don't like in my oatmeal chocolate chips. I do think if you don't up the flour and baking soda-you will be left with some flat cookies.. The end taste is fabulous. 12 min is perfect cooking time-they do look a little undercooked but rest assured they are not!

One of my favorite sandwiches to make for lunch for my husband and I. I have also tried out a few alternatives that are equally delicious. I always use good season's italian salad dressing mix and use balsamic for the vinegar part and olive oil for the oil part and drizzle over the inside of the bread instead of dipping. The added seasoning and the olive oil/balsamic give it such a great flavor. I have added a slice of provolone which adds wonderful flavor. I have added roasted red peppers instead of tomatoes and grilled chicken. I have also used all kinds of diff breads but we like the italian or harder crusted breads best. The original recipe and all the diff ways I make this are all 5 stars! You can't go wrong.

So tender and juicy-cooks perfect this way. I too left the husks on and microwaved for 7 minutes turning over halfway. Now why couldn't I have thought of this super easy way sooner...Would've saved me some hassel of hanging over a hot boiling pot of water many a nights!

5 stars for sure-I put this recipe aside thinking how good could a dessert taste with canned peaches...Well I'm so glad I gave it a try because it is to die for. What a treat to find a not so average dessert that tastes so fabulous. I used a can of diced peaches instead of sliced(all I had) and only sprinkled maybe half the sugar/cinnamon mixture on top and baked for 30 minutes and it was perfect. I'm not sure why others crust didn't turn out right because mine was perfect without pre-baking. It's not suppose to be like a standard pie crust. Also make sure to use a 10 inch pie plate because I think most standard pie plates they make now are 9 inch and that could be why the crusts are not coming out so great. Leave out some of the crust mixture if that's the case. You will love this-don't pass it up like I did!

CAN I GIVE IT 10 STARS!!!! I love trying out any tomato cream recipes and this is def the BEST ever! I used fresh chopped up basil instead of dried, freshly grated parmesan cheese(it really makes a difference in taste to use fresh), and half and half instead of milk(ran out of milk) and I also added in 2 tsp cornstarch as well for I like a thicker sauce and I through it over angel hair spaghetti...YYUUMMYY!! Can't wait to add chicken, or shrimp, or mushrooms, or sun dried tomatoes..the options are endless with this sauce..ABSOLUTELY DELICIOUS!

I had a huge bag of ravioli I wanted to use up-and this was such a nice change of pace. The sauce itself-I used 2 cans diced tomatoes and two huge cans of crushed tomatoes-that's all I had on hand. I sauteed the onion and garlic in 3 tbs olive oil on low heat for 10 minutes and added in fresh basil and parsley from my garden. I then poured in all the sauce and added salt, pepper and a handful of parmesan cheese. After that simmered for 2 hours-I cooked the ravioli and gently mixed in some sauce. I spread sauce on bottom of pan and did ravioli, parmesan cheese, mozz cheese, more ravioli, sauce, parmesan cheese and mozz cheese as my layers. I baked covered for 30 minutes and removed cover for last 10 minutes to get a nice top. My husband thought it was a cool idea to make a ravioli lasagna!

This was very good-the crumb topping alone was sooo delicious. I took in all the reviews and this is what I came up with. I used butter instead of shortening, added in 2tsp vanilla, used 1 1/2 cups of flour and 1/4 heavy cream 1/4 milk for the liquid for a richer flavor(can also use 1/2 cup sour cream instead which makes it very tasty too). As far as the topping- I as well used 1/4 cup brown and 1/4 white sugar. I don't think you need to add any extra blueberries-there was plenty. It is a very heavy batter so don't be fooled when you can't pour it into the pan-just spoon it in and spread it around. Does take like 50+ minutes to bake-so keep checking the middle til your knife comes out clean. Def a keeper! If making for a larger crowd..double and bake in a 13x9 inch pan for 1 hour.

This was pretty tasty for baked salmon. I usually make mine on the grill so this was a nice alternative. I didn't have any pecans so I used pistachios instead and generously brushed on the mustard mixture on the salmon then added the crumb/nut mixture and then poured the rest of the mustard over that. I needed to bake for more like 20 minutes since I had a thicker cut. Next time I just might cut down on the honey a tad bit or just buy the honey dijon mustard that is already mixed in a jar. Was just a hint too sweet and that overpowered the mustard taste I love with my salmon.

OK these are five + star cookies as is-I make all the time and people rave about them(minus the nuts)..but you MUST try this. With halloween coming I needed to clear out all existing candy in my house so instead of grating a regular chocolate bar..I stuck some mini snickers, twix, m&m's, baby ruth's, and hershey bars into a food processor and blended it up nice and added that to the cookie (maybe 10 mini bars altogether). OOOOHHHHH my it was so good the next day I had to make another batch using the same candy bars and even mixed in some reeses p-butter cups and a whatchamacallit bar. Even better. Now I can't wait for my kids to bring home all their trick or treats so I can make yet another batch...My co-workers love me this week! TRY IT...IT"S SO YUMMY!!

Moist, delicious and YUMMY! I've made without altering and it is delicious but ofcourse I always take it to another level which is even YUMMIER! I used 3 cups of zucchini instead of 2, 2 cups white sugar and 1/4 cup brown sugar instead of all white sugar and added a sprinkle of nutmeg. I also make a crumb topping( 2/3 cup flour, 1/2 cup brown sugar, 1/2 cup white sugar 1 tsp cinnamon, 1/2 cup chopped walnuts and 1 stick softened butter-mix altogether with hand) and sprinkle all over the top of the loaves before baking. Now- that is one heck of a good loaf of blueberry zucchini bread! Will not leave my recipe box!

This was tasty. I too added fresh baby spinach, chopped up genoa salami and it def needed more grated cheese and salt and pepper. I used good seasons made with balsamic vinegar and just eyed the dressing as I added it in. Wish I had some fresh mozz cheese to add in. I still felt like it was missing a little something but it was a good side dish at our bbq and there wasn't much left at days end.

5 stars for sure!! I made my pudding by using half milk and half heavy cream- it comes out so delicious that way and I also made my whipped cream by whipping 2 cups heavy cream with 3/4 cup of confectioners sugar and a squirt of vanilla. Comes out better when you chill the bowl in the freezer for 20 minutes prior to whipping. I did put a whipped cream layer on top of the first layer of pudding as well as on top. I also used butter pound cake instead of the white cake because I had some to use up and it was yummy. It was gone in a heartbeat! And I got requests for the recipe. Good Share...

CHEESY, CREAMY, AND YUMMY! I used another suggestion and cut down on the cream cheese and used more cheddar. I was having a party so I doubled the recipe and used 1 and 1/2 8oz packages of cream cheese(really should buy philadelphia-generics just don't taste as good) and about 6 cups of extra sharp shredded cheddar and I skipped the topping. I baked in a tin lasagna pan and it was SOO good and SOO tasty. Reheated was delicious as well-just sprinkled milk over to give it that good creaminess again then heated. Thanks for the share!

Restaurant quality for sure! First I marinated my chicken(6 breasts) in buttermilk for a few hours as I do with all my chicken(1cup milk 1 TBS vinegar or lemon juice if no buttermilk) for that extra moistness. Then I mixed 1/2 cup flour with 1 tbsp paprika and dredged chicken in before frying. I did it all in one skillet-why dirty more than one pan! I sauteed garlic in 4tbsp butter(instead of oil) on low heat then I raised heat to med and added chicken which I cut into strips and browned on all sides. Then I added sundried tomatoes and 1 cup mushrooms and sauteed a little longer. I followed others and doubled sauce so I added 1 cup chick broth and 1 cup white wine(for a greater flavor) salt, pepper and reduced to low, covered and cooked for 30 minutes. I removed chicken added heavy cream with 2 tbsp cornstarch(I like thicker sauce)and fresh basil and cooked to my desired thickness then added chicken back in and tossed on fettuccini. WOW what a dish..Yummy! Fattening but a much deserved treat.-don't pass it up!

Holy Salt! Def need to use a low sodium soy sauce. I doubled the sauce which I made in the afternoon and poured about 3/4 of it in 13x9 inch pan and put 8 boneless chicken breasts in. I let that marinate in the fridge for a few hours with some pineapple slices on top. I took out of fridge 1/2 before baking and baked uncovered at 375 for 30 minutes and they were perfect. Didn't really need the extra sauce I reserved. Next time I will also add 1/2 the ginger as well because I'm not a huge fan of a strong ginger taste. As a side note-the sauce does take a good 1/2 hour to thicken and bubble. Will def try again with minor adjustments because it was good!

OK-originally I rated this 3 stars after trying the cake the same day I made it. The Kahlua aftertaste was way too overpowering against the chocolate. Knowing the good chocolate flavor comes out after a day or two-I waited and tried it again and it was much better. Very Very moist but next time I will add only 1/3 cup Kahlua because it still comes out in the taste. I would def consider making this in advance and letting it sit for a day or two to let the chocolate flavor age.

Great glaze..Unfortunately the cake(chocolate cavity maker) I had put it on wasn't very good but I was glad I had the chocolate glaze to make up for the loss. Will def make again and again for I'm always trying out new chocolate cakes. And next time I will just throw all the ingredients in bowl and microwave-much easier.

I am in love with this sauce..How delicious. As I ALWAYS do with any chicken I make-I let it soak in buttermilk all day(1cup milk 1tbs white vinegar or lemon juice if no buttermilk on hand)-makes the chicken sooo moist. Wiped off the milk and sprinkled with the seasoned salt and fried for 4 minutes on each side. I would def do 5 minutes because I did have to cook in the oven for 20-25 minutes as it was still a little pink after 15 minutes. I used 1/2 dijon 1/2 yellow mustard for the mustard part(for those that don't know what prepared mustard is- it is any mustard in a jar or container)I also coated the chicken in the sauce after browning and poured over the top before adding the mushroom, bacon, and cheese. Didn't reserve any. Next time I will cover the dish with tinfoil and cook for 15 minutes then remove tinfoil and let the cheese melt..that only takes a minute. Great share-THANKS!