This is a great recipe! The only thing I had to change was to the cooking time. I had a 4 pound tied beef tenderloin roast and it took about an hour and 20 minutes for mine to come up to 155, which was about medium and perfect for us. Very easy and very very good. I put it on my buffet table and the compliments came rolling in! Thanks!

Great recipe! I used low fat mayo and maybe a 1/2 tablespoon less of dried dill. Chilling for 24 hours is the way to go. Gives the flavors time to meld. It was a big hit with chips, crackers, and baby carrots. Thanks!!

I followed this recipe very loosley and it came out great! I didn't measure the brown sugar; just rubbed it in and sprinkled some underneath . I had to trim my 10 pound ham considerably to get it in, then found the bone prevented the lid from fitting on completely. Oh no! Now what do I do? Well, I covered the ham with foil, then put on the lid and covered IT with foil on all sides to seal. It worked perfectly! Started the crockpot on high for 1 hour, then turned it down for about 4 hours til we were ready for dinner. So so good, and left my oven free for heating appetizers and, later, all of my side dishes. Thanks for the idea!!

I've been making these cookies for years, but with the changes I made based on the reviews of others, these were the BEST I have ever made! I used almond filling instead of almond paste (the whole 12 oz can), added almond extract, used only raspberry jam (no apricot), and added 2 tablespoons of butter and 1/4 cup heavy cream to the melted chips for the frosting. The frosting didn't crack like it usually does when I try to cut into pieces. These cookies were moist and extremely tasty. Absolutely wonderful. Thanks so much for all the great tips!!!

I made this for our family holiday gathering. It was a huge hit!! The only change I made was to leave out the pecans. I love pecans, but not every one is fond of nuts, plus I was afraid the nuts might get soggy. Really an easy and wonderful recipe. Thanks!

This soup is very very good. Been making it for a few years now after Thanksgiving so I thought it was time to write a review. The carcass has to be cut up to fit in my dutch oven. I followed the suggestions of others and used fat free 1/2 & 1/2 and reduced the butter to 4 tablespoons. Also used something less then a whole cup of flour, maybe about 3/4 cup. The taste and consistancy of the broth was wonderful and the seasonings are just right. Thanks so much!!

This roast is wonderful!!! I didn't even do very much basting. I covered my roasting pan with foil for an hour (after about a 1/2 hour of browning). It was done 1/2 after that for a total of 2 hours in the oven. There were lots of juices that made a wonderful gravy too. I just poured the drippings/juices into a saucepan, added around a cup of cold water that had 2 tablespoons of cornstarch whisked in, then cooked & stirred until it thickened and served with mashed potatoes. So juicy and flavorful. Thank you for a real keeper of a recipe!

I guess I wound up making a cross between this and the Double Chocolate Mocha Trifle recipe also found on this site. I made a family sized pan of brownies, adding an extra egg for "cakelike" and cut into 1 inch cubes. Then I used a lovely cut glass bowl and drizzled each brownie cube layer with about 1/3 cup cold coffee. I made double the amount of chocolate pudding and made the cooked kind instead of instant, so each pudding layer was about 2 cups. I had two 8 oz tubs of Cool Whip on hand and used probably about 3 cups per layer. Finally I used about half of an 6 oz bag of Heathbar toffee pieces divided over each whipped topping layer. It was quite a hit. More than one person had seconds. I do think I will take anothers advice and use crushed oreo cookies for the crunchy layer next time I make it, and I will be making it again! Thanks!!

I made this casserole for our churches monthly get together after mass. I followed some of the other suggestings and melted the butter in my glass pan, added the (simply poatoes) hash browns, mixed and then patted into the bottom abd baked at 350 for about 35 minutes. I fried the onion with the sausage I used...couldn't find sage flavored so I just used Premio loose breakfast sausage. Also, I used 8 eggs. Otherwise I followed the recipe ingredients as stated and let it sit in the fridge overnight. In the morning I took it out of the fridge about an hour before, then baked for about 35 minutes. This was the best thing there! It went very quickly. Got lots of requests for the recipe. Now I'm looking for an excuse to make it again. Thanks so much!!!

I made this cake for the 3rd or fourth time today and I think I finally got it right! After viewing other comments here are the changes I made: Yellow cake mix and vanilla pudding mix, 1/2 cup vegetable oil, 1/2 cup cold coffee instead of the water, and 1/2 cup sour cream. The cake looked great and tasted even better! It had just a little bit of a tasty brown crust, and was soooo moist. The dusting of powdered sugar was just the right touch. Thank you Lisa!!

This is a great starter recipe. I appreciated the suggestions of reviewers. Here's what I did: used a whole chopped onion and 2 large cloves of minced garlic which cooked while browning the meat; used drained great northern beans (that's what I had) along with the diced tomatoes and corn, sprinkled very generously with sea salt, pepper and chili powder, let that simmer for about 5 minutes, then added about 1/2 pound of cooked elbow macaroni. Finally added 2 cups of shredded sharp cheddar but no sour cream. It made a lot so I don't have to cook tomorrow night. This is fast and very tasty. Thanks!!

This stuff is great! I followed the directions as stated, doubled, and marinaded my (bought on sale for $1.99 per pound) sirloin steak over night. Seared both sides on the grill over high heat about 3 minutes per side, then turned heat to low, closed the lid and grilled for about 6 minutes (for medium). I let the meat rest for 10 minutes and then sliced it up like london broil. It was wonderful!!! I'm going to make this again for our big Memorial Day party. I'm sure now that everyone will love it. Thanks again!

I would have rated this cake a 5 but the baking temp and time are off. I now realize I should have checked before an hour was up...or maybe remembered to read some of the reviews before I put the cake in the oven! The resulting cake was very dark, almost burnt on the outside, but quite tasty after I cut off a good portion of the outside crust. I will make it again but cut the temperature down to 350 and watch the baking time to add or subtract as needed. I think I may also add some almond extract as others have suggested. Thanks!

I made this last night for Sunday dinner. It was very good...got raves from my family. I did not roast the potatoes; we had mashed instead. The marinade worked out great doing it the night before. It was easy to put together and did not overwelm the meat. I didn't change anything. Thanks for a better than average recipe!

I was looking for a way to use a very meaty hambone that didn't include split peas and found this recipe. It was easy and very good. I did follow the suggestion of another reviewer and stirred baking soda into the beans. That's a neat trick, thanks! A very flavorful soup that re-heats well. I think I will serve it with corn bread next time. Now there's a rib-sticking meal. Thanks again!

I've made these a zillion times now (okay, maybe about 10 times), so it's about time I officialy reviewed the recipe. This is one of the easiest and best wing recipes ever. I follow the original directions except when there's time I let the wings marinade in the sauce for a while, anywhere from 1 hour to 24. There are never ever any leftovers no matter how may I make. Good stuff!

This stuff is really very good. I've made it a few times now so I thought it was time to write a review. I don't make many changes to the recipe; just leave out the hot sauce, add about half a cup of diced red pepper, and make sure to use a good sized clove of garlic. This meal is full of flavor and I can whip it quickly on a week night after work. It's good, it's easy, and very tasty. Thanks for a vey good recipe!

I just finished making a double batch of these wonderful cookies. I don't understand what other reviewers mean when they say this recipe doesn't make many cookies. I doubled everything and got 10 dozen cookies! Even half of that is 5 dozen! Here are the changes I made: I put a teaspoon of vanilla and about a cup of finely chopped pecans in the (doubled) batter, and after rolling into a one inch ball, dipped each one half way in a bowl containing Sugar In The Raw. It's light brown, has larger crystals then regular sugar, and very sparkly. Then I flattened each cookie with the bottom of a glass and put a nice whole pecan in the middle. They are absolutely delicious and they look wonderful! These are now on my list to make every year! Thanks!!.....12/15/09 an update: My last batch is in the oven so I have time for a quick update. This year I got 16 DOZEN when I doubled everything! I think it's because of 2 things: refrigerate the dough over night and use a melon baller to scoop out the portions. BTW, mine took 10 minutes per batch.

I made this for Thanksgiving yesterday. It was the hit of the meal! It was SOOOO good that it will be on our Thanksgiving table every year from now on. I did add just a little bit of corn starch to help things go a little faster, and I may use 1/2 & 1/2 next time to save a few calories, but this stuff is REALLY good. Thanks for the recipe!

I was actually surprised that these were so good. Some of the reviews were less than stellar but I liked how easy it was so I tried it. Followed the recipe pretty closely, except I found that I was out of honey so I used pancake syrup (imagine that!) and it worked out just fine. I was going to double the gravy but that turned out not to be needed; there was plenty. I may have added about 5 minutes to the cooking time to make sure the chops were cooked through. Very good and used ingredients I usually have on hand. Thanks!!...10/15/08 an update: I have to take back what I said about there being plenty of gravy. The last two times I made this I doubled the gravy. It's so good that my son smothers everything on his plate with it! ....Okay, one last update....I promise!: I make this about once a week now (usually with the original honey instead of the syrup I substituted once)) and have been adding just a few drops of Gravy Master to the gravy....looks more appetizing that way.