Years ago, there was a restaurant in Fort Myers, FL that served chili this way. I loved it and was happy to recreate it in my own kitchen. Good base recipe that's fun and easy to "play" with. Even my picky kids enjoyed this new "spaghetti."

Took these as an appetizer to my mom's Thanksgiving party. Ten minutes later there wasn't a single one left on the plate and everyone kept asking where they went. Will definitely make these again and I won't change a thing.

Unusual, but absolutely delicious and received rave reviews at two parties. So much prettier than a regular bowl of slaw as well. Last time, I used Granny Smith apples and they were great too. Enjoy.

This one continues to be a hit at our house! Serve with the hint of lime tortilla chips to fancy it up a bit. This soup freezes and reheats well too. While I have made substitutions when I didn't feel like heading to the store, I wouldn't change the recipe at all. THANKS!

These are a huge hit in our house and a favorite when throwing together a casual dinner party; however, be leery of the "easy clean-up" as I seem to get sauce everywhere no matter how tightly I wrap the foil. In the end, it's well worth it. Enjoy.

Being from Charleston, collards is something every girl should know how to do. Although I don't personally care for them (no matter how they are prepared), this recipe received praise at two family "Sunday dinners" and Thanksgiving. My only suggestions is that they cook significantly longer than an hour. I usually put them on the stove in the morning and let them sit as I don't think you can overcook a collard but oyu can certainly undercook them. Have pepper sauce available for the die hard greens eaters. Enjoy.

This gets 5 stars for ease and the number of people in my group that enjoy it and 4.5 for taste. It really is simple to put together. Dress it up with some garlic sauteed asparagus and you have an "adult" meal. Serve it with a side of peas and the kids will eat it up. Can't go wrong with this one! Also easy to modify with reduced fat ingredients with little to no change in flavor. Have fun playing with this one!

Over the last 2 years, my kids and I worked our way through several books of great cookie recipes. We made 192 recipes to be exact. Wish I had just started here. These have a great buttery taste. FIVE stars from this family of experts.

My husband and son made these on their own (code for this is not complicated) and we all enjoyed them. The second time around we used low fat sour cream and they were still good. Next time we plan to throw in some cooked bacon bits and scallions. Good solid addition to my collection.

I make it a policy to try a recipe 3 times before giving up. Unfortunately, I am giving up on this one. Not sure what I am doing wrong, but I feel like the other reviewers and I are eating different meals. My family of 5 has to pour A-1 in the stew to get it down. Even reducing the flour, it still taste more pasty than anything. Even a list ditch effort (3rd try) of using a better quality meat didn't work. Hope others have better luck.

Made it at Thanksgiving, and again over Christmas, and it was a hit. Didn't change a thing!

If a traditional wedding cookie shacked up with a lemon bar, this would be the result. I read the conflicting reviews and gave it a shot. I will agree, they were dry, but this type of cookie is suppose to be dry. My main problem was also the runny filling. I have since made them again, and experienced the same thing. My suggestions - if you absolutely can't get it to thicken after 30-45 minutes, whip in some confectioners sugar and put it in the fridge for a few minutes. . . it won't substantially change the taste, just the consistancy. I also srpinkle a little of the same on the top to "dress them up." These would be great for a wedding, spring tea, or similar event, (bake ahead, they are even better on day 2) but are much too time consuming for the everyday. I would give them a 5 for flavor but had to give a 4 due to length of time, difficulty with filling and overall usefullness in my cookie collection.

This macaroni recipe is a great combination of a traditional baked macaroni and the more modern creamy kind. Has aspects and flavors of both. The jack cheese gives it a nice kick but some younger children may be skeptical (mine had to be forced to try it, and then loved it). Made with "The Best Meatloaf" (also from this site). The flavors compliment and they cook at the same temperature. I made a double batch of this recipe and froze a portion. Ate it 2 weeks later and it was just as good. Allie - thanks for a great mac & cheese recipe to add to my collection.

My family LOVED this recipe and I will make it again. I used canned italian bread crumbs and A-1. Have made it twice and it's been great both times. For those who had problems with crumbling, a little extra egg will do the trick. This meatloaf freezes well too. I sliced mine before freezing it to make for easier reheating and serving. BTW, this goes great with Allie's Delicious Macaroni and Cheese (also from this site) as they both cook at the same temp. and have complimentary flavors. Thanks for a great recipe!

This is the 3rd hashbrown casserole recipes I have tried from this site and DEFINITELY the best. I didn't change a thing in the recipe. For a recent holiday party, I baked them in the oven at home using my croc pot's stoneware then let them sit on low at the event for an hour before we ate - they were just as good, if not better after melting and melding for a while. Thanks for a great EASY recipe my family enjoys.

Loved it. I'm from the south and somewhat picky about my red rice, but this was fantastic. Doubled the recipes and kept it in a croc pot for a family gathering. The second time around, I used regular sausage and it was even better, especially as leftovers once the flavors have settled a bit. Great recipe!

I've now made these 4 times and they always come out perfectly. These were a huge hit at our Christmas dinner - I ended up emailing the recipe 4 times. I agree with the other reviewers that you need a cookie sheet under the packets - they will leak. I don't however, find them better if broiled after baking. I like them straight out of the foil. My kids love them with the hashbrown casserole (on Allrecipes) and green beans. Hands down the easiest rib recipe ever.

Our family gave this cookie 5 stars. They are easy, delicious and different. Will definitely add these to our holiday cookie exchange. Our only mistake was doubling the recipe out of fear that the original recipe wouldn't provide enough. This isn't a dough that refridgerates well - so only make what you need. Thanks for a great recipe!

Rarely can I ace a recipe on the first try, but this was a huge success tonight with tots, teens and adults. As suggested throughout the reviews, I doubled the sauce to serve over pasta and added a little extra water and sugar during simmer so sauce wasn't as sour. Served over angel hair with very easy garlic asparagus from this site! Great recipe - much easier than many others p thanks!

Our first try, chicken needed a little more time in the oven and was a little bland. As other suggested, the second time, marinating the chicken and coating with egg before applying bread crumbs made it a family hit! Thanks.