I made these according to the recipe except I only used flour to dredge the chops and added some mushrooms. They were ready in about 5 hours on low, but, the chops I used weren't thick. The pork chops were really tender and stayed juicy, but, the gravy was just ok. It was too bland for us. I will probably try to make these again and jazz up the gravy - but, as is this recipe was nothing special to us.

I thought this was really great! I did change a few things based on the suggestions from other reviewers. I added a packet of taco seasoning to the hamburger mixture and about 1/2 cup of water. I let it reduce until it was thick. I also spread the refried beans on the tortillas instead of mixing them with the hamburger. Definitely put in two tortillas per layer instead of one. It was just the right consistency and wasn't mushy. I made in a 10" springform pan that was the exact size of the tortillas I used so it worked perfectly. Really good and it made a ton. I would definitely recommend this recipe and just adjust to your taste.

YUM, YUM, YUM!! It was definitely a true cream cheese icing. Very creamy and really good cream cheese flavor. I used it with my Grandmother's red velvet cake recipe. This has a really strong cream cheese flavor - I loved it, but, my husband thought it tasted too "cheesy" and less like an icing. I guess it just depends on your preference.

Really good basic apple crisp recipe. I used a mixture of Macintosh and Granny Smith apples. I tossed the apples together in a bowl with sugar, flour, cinnamon, a few dashes of nutmeg, and ONLY two tablespoons of water instead of the 1/2 cup the recipe called for. I set the apples to the side while I mixed the crumble and they produced plenty of their own juice. I did double the crumble top based on suggestions from other reviewers. The apples were perfectly cooked and made just enough juice to have a nice thick syrup, but, not be too watery. I served warm with french vanilla icecream and received a TON of compliments! Thanks for the recipe!

I have been using this recipe for years and we love it. Our favorite version though is to use the Simply Potatoes Southwest Style hashbrowns instead of the plain hashbrowns. This gives it a real kick and has tons of flavor. If I use the Southwest style I leave out the onion. I don't usually have cornflakes on hand, so, I generally just use crushed Ritz crackers instead. The potatoes do stay a little firm which we like, but, if you like them softer - I would saute the potatoes a little before mixing everything together.

Simple recipe for honey butter, but the honey to butter ratio was off for me. I should have listened to other reviewers and reduced the amount of honey from 1/2 cup to 1/3 cup. With that alteration, I think it will be perfect. Good on hot cornbread muffins.

This recipe just wasn't for us. It was a little too heavy and rich and just didn't work as a sauce. The sauce actually reminded me of the sauce you find on spinach alfredo pizza. Good on pizza - not over pasta. That being said - the chicken breast itself was wonderful and I would give at least 4 stars. I used Paul Newman's Family Recipe Italian Dressing and slow-cooked 6 fresh skinless boneless chicken breasts on low for 3-1/2 hours. They were moist and juicy and FULL of flavor. Even thought I won't make the sauce again - I will definitely cook chicken breasts in the italian dressing again. They would be fantastic chopped up on a salad, pasta salad, pizza, or put into a wrap. Thanks for the idea!

First time I've ever made a turkey in a bag and it was very moist and flavorful and browned beautifully. I cooked a 13 lb bird at 350 degrees and it took 2-1/2 hours. I cut a large onion in quarters and a bulb of garlic in half and stuck it in the turkey cavity as well as seasoning the cavity with salt & pepper. You don't need to even peel the onion or garlic - just cut it and put it in the cavity. This will give the drippings a great flavor and help infuse your bird with flavor. I also carefully lifted the skin from the breast and liberally massaged the raw breast with a mixture of softened butter with some garlic powder, dried parsley, & rubbed sage. I then rubbed the same mixture over the entire bird before I bagged it and sprinkled with coarse sea salt. Rubbing butter over the breast will help keep the breast meat moist and flavorful. You can use just butter or any combination of seasoning you like added in. Just be careful not to tear the skin. I also let it rest about 20 minutes or so in the bag after I took it out of the oven. I plan on using this bagged method in the future because it really did help keep the bird moist and no basting!

Yummy!!! I am not a huge fan of "spice" cookies and don't typically like things with cloves, but, this cookie was great! The combination of molasses, cloves and all of that ginger was wonderful. I did use orange juice in place of the water as many reviewers suggested. I accidently used baking powder instead of baking soda (a common mistake of mine - when will I learn??). I thought I had totally ruined the recipe, but, I baked them anyway - I just flattened out the cookies a little more than the recipe called for. They didn't rise very much, but, they were still soft and chewy and had great flavor. Next time I'll hopefully get it right and use baking soda and I'm sure they will be even better! Definitely try this recipe!

This was pretty much the recipe I have been making for years - but it's nice to have exact measurements instead of eyeballing it like I usually do! I use hot sausage because we like it a little spicy and add some cracked black pepper. Depending on the sausage you use - you may need to add a pinch of salt. Great recipe!

I made the recipe as written except I subbed buttermilk for the regular milk because that is how my Mom always made her biscuits. My problem with biscuits has always been the ratio of how much of everything I need to put in! I thought the recipe had a good flavor and they did rise nicely so I gave the recipe a 4 star rating. The actual biscuit was probably a 3 star, but, that is entirely my fault because I think I overworked the dough and they were a little tough. I'll just have to keep practicing!!

I made the recipe as is and they were so good and exactly as described - BIG, FAT, & CHEWY! Mine did not get crisp and stayed soft and chewy. I really think they were even better the next day. These cookies tasted just like those cookies you get at a bakery that make you wonder - how did they get them to stay so soft and chewy??? Now I know - YUM!

This was so easy to get together and was really tasty. I made it exactly as the recipe states but added a little garlic and a few shakes of worcestire sauce to the sauce. I also used a sirloin tip roast because it was on sale, but, it worked perfectly. The sandwich was good, but, the leftovers were amazing! I saved the leftover dipping sauce along with the beef. I didn't have much fat from the roast because it was very lean, so, I melted 3 tablespoons of butter in a pan then whisked in 3 big tablespoons of flour and cooked it for a few minutes. I then added a little bit of the dipping sauce from the roast and whisked it into the flour to get rid of any lumps. I gradually added the rest of the dipping sauce into the pan whisking continually. Bring the gravy to a boil and then down to a simmer. Depending on how much of the dipping sauce you used with the sandwiches you may need to add a little beef broth if the gravy is too thick. We didn't use much of the sauce the first night so had plenty left over. I sliced the leftover beef in slices and put into the gravy for about 7 minutes to warm up. I served with whipped garlic mashed potatoes and baby peas. The meat was unbelievably tender in the gravy and my husband said if you could bottle the gravy you would be a millionaire! Definitely try your leftover beef using the sauce as a gravy. Yummy!

I made this recipe exactly as stated and it just wasn't for us. The frozen corn became a little chewy - the texture would probably be better if you used fresh corn like previous reviewers. The biggest issue for us though was that it was way too rich. The cream cheese seemed to overwhelm it and it was too sweet. I'm used to making cream corn with butter and half and half and I'll stick to that in the future.

I usually make a broccoli & rice casserole, but, was looking for something different. I thought this was really good. I used sharp cheddar because that is what I had in the house. I also had to use cream of broccoli soup because my husband is not a mushroom fan. It was pretty good with the broccoli soup, but, I gave it 4 stars because I think if it was made as written with the mushroom soup it would have been better. I will definitely try this again, but, try a different cream soup.

I didn't really know what to expect when I made this and was pleasantly surprised. It was really good and both my husband and I liked it. I did add two beaten eggs as recommended by others. It took an hour to cook in my oven, but, was perfectly browned on top and a great texture. I think I'll try the recipe as written next time though to compare the consistency. No need to look further for a corn pudding recipe!

This recipe is much simpler than my standard baked beans recipe so I thought I would give it a try since I was pinched on time. Although I thought the recipe as written had a pretty good flavor, there were several things about these beans that we didn't like. The texture of the beans became too mushy for us. There was also too much grease floating on top of the beans from the bacon. I even tried to drain them out, but, they were still a little greasy. I think if the bacon was cooked first and then added into the beans as some other reviewers suggested it would have been a lot better. Don't think I'll make this again.

This way exceded my expectations! Unbelievably easy to put together and really good. I subbed 12 oz chicken broth for the beer and added a couple of shakes of garlic powder and cumin. I also added extra chicken. We shredded some of the chicken and chunked some of it. I topped with sour cream, shredded Mexican queso cheese and lime Tostitos corn chips. I liked the soupy consistency but did notice as we were eating it the chips softened and thickened the broth - really yummy. We are used to having soup and grilled cheese so for a Mexican flair I served cheese quesadillas on the side. I definitely will be making this again.

This was so quick to make and very tasty - especially if you are having a chocolate craving and need a quick fix! I followed the recipe exactly but added a pat of butter at the end with the vanilla based on suggestions from other reviewers. I thought it was very good, but, my husband was not crazy about the texture. He likes the smooth & silky instant type pudding and this definitely has a thicker consistency of a cooked pudding. I am going to try cooking it a little less next time to see if it doesn't get quite as thick.

I went into the recipe not really knowing what a ham loaf was supposed to taste like, so, I am sure that for a ham loaf it is probably very good, but, it is just too bland for our taste. The glaze was a nice compliment but we just didn't really care for the taste of the actual ham loaf. It took me a long time to figure out what it tasted like and I finally realized it tasted a lot like spam which I haven't had since I was a kid. I wasn't sure if the ground ham was supposed to be cooked or not, so, I actually ground up leftovers of a smoked picnic ham I had already cooked. If it was supposed to be uncooked - I am sure this would change the texture for sure and possibly the taste. I don't see myself making this again. I'm going to try slicing it and searing it in a pan to see if we like it on a sandwich to use up the leftovers.