These are amazing! I wasn't sure they were going to come out correctly at first, but once I got them cut out and they went through the second rise, they looked great! I baked them in a size 10 black iron frying pan and they look as good as Thomas's. I scaled the recipe down to 6 servings and for about 40 cent we have 6 gorgeous muffins for the morning which beats paying 3 dollars for a package. I will be making these again! :)

My family LOVED this! The bacon keeps the chicken moist on the grill. The chicken is a delightful mix of hot and mild. The cream in the center cools the heat. I served it with a basil noodle dish, watermelon and some Blue Moon beer (everyone was over 21! :p) I used Niman Ranch uncured bacon to roll the chicken up in that I purchased at Whole Food. Loved the taste....this is a keeper!

This was an amazing crust. The secret to it is the butter. I used a shredded parmesan cheese to add to the crust and it was simply amazing! I agree with Zedar....there isn't enough crust. I used Pampered Chef deep dish pans and it was really close. If you're expecting to made a beautiful fluted shell, it's not going to happen the way the recipe is presently. I will add 1/4 cup more flour, 2 more tablespoon of butter and enough water for it to get it to a ball stage. The taste and flakiness complimented the spinach quiche and ham quiche that I made this evening for dinner. Both crust turned golden brown, and I didn't prebake the crust. I will use this recipe again as I experiment with some different quiche recipes that I am trying out on my family. Thanks for sharing Joanna! :)

This was wonderful! It's not low cal, but it tasted wonderful with some strip steaks I made for dinner tonight and was a perfect accompaniment! I actually added some swiss cheese to my mixture to pump up the taste a little. Next time I make it, I am going to experiment a bit more with some other cheeses as I often have leftovers in the packets that you buy. I baked it in one of my ceramic dishes and it got a beautiful dark crusting on it that my family loves. Thanks for sharing with allrecipes.com!

These were great! Tyler Florence has a similar recipe, but I wasn't quite as crazy about his because he used just the egg white rather than the whole egg. Not being too crazy about egg in the first place, all I found was egg white in those. These however didn't do that. I love how crisp they got and I was thinking about a few variations that I might try at another time for them. One of the things I like to do is to put swiss cheese in the last few minutes of cooking....it tastes great! The secret is to making great hash browns squeeze the excess water out of the potatoes and that russets make the very best hash browns. Thanks for the recipes, these were great!

While reading the other recipe reviews, I decided that I would try something a little different. I mixed the honey with two beaten eggs and then rolled the chicken in the flour mixture, then again in the egg and flour once again and then allowing it to sit on a cooling rack until I got all chicken covered. I put the chicken in skin side down in the hot oil and lowered the heat, cooking until the poultry reached about 170 degrees. When I took the chicken out, I allowed it to cool some. Everyone in the house raved about the taste. You will need to watch this dish as the sugars in the honey will get dark easier, but I never experienced any burn on the chicken. This was really great and I certainly will make again! Thanks!

I had a recipe from a German friend of mine that I had lost and this one was fairly close to hers. In addition to the ingredients the poster listed, I added about 1 tablespoon of red wine vinegar and 1 tablespoon of parsley which made it darn close to the one I lost. I used 9 red potatoes as they tend to be around the same sizes and boiled them whole with the skins on. No need to peel them...just slice when cooked, make the bacon and sauce and it's all good! Thanks for sharing :)

These were very good. We had them for our Good Friday dinner and I bought large wild pink shrimp at Wegmans that were very easy to peel (they were pre-deveined) and I marinated them for several hours. I put them on bamboo skewers that I had soaked for several hours in water. My husband grilled them until they were done and I served them with pineapple coleslaw. The only thing missing was some sort of light sauce. They were flavorful but I missed having a sauce to dip the shrimp into. I will certainly make again!

This didn't have quite the taste that I was expecting but it made a fine product and baked well in the breadmaker :)

This was rather tasty and a good way to use up some noodles I had not to mention a very thrifty dish to make. I used some julienned ham strips that I purchased at Aldi to prepare the dish with, but a it could really be a budget dish by using ham leftovers. I added a little nutmeg for flavor...it was a nice touch. It's the perfect dish for a cold, winter evening, not to mention quick and easy.

While visiting my friend up north, she had some lemons that a friend sent her at Christmas and wanted to make lemon bars with them. She had been looking for a recipe from Wolfgang Puck for *his* lemon bars and couldn't find it. I suggested looking at allrecipes.com where we found this one. My friend had her heart set on this other one that she had once before, but I talked her into this one. Not being a lemon bar dessert fan myself as I like lemon in iced tea and that is about it, well I must say it changed my mind about these. They were light, delicate and very flavorful! My friend remarked that after having this recipe, she would not be using the intense Wolfgang Puck one again! Thanks for sharing! :)

This came out tender and juicy without all the trouble of dragging out the rotisserie. The spices are just about right. In reading some of the other reviews, while I wasn't surprised that some cooks cut the salt, I have to say that the only place I even tasted it was the pan juices and even then I wouldn't say that it was overly salty. The only change I made was to cover the chicken for a little while because for whatever reason the chicken began to dry out a little too much. I haven't really figured that out because I was using an larger chicken...but it could have just been my oven, who knows. The next time that I make it I think I will try the roasting bag method another poster mentioned just because of my oven. Overall though, the family was quite pleased with the taste....there is none left! It was tasty...thanks for posting :) Update: I just made this on the gas grill rotisserie for July 4th and it came out amazing! My family just raved! We had 4 meat selections and the only thing I have left is hamburgers...the chicken and pork tenderloin were the first to go. From here on out, I will be marinating it and then putting it on the spit.

My local market used to sell cornmeal mush in the refrigerator case and I guess due to east coasters really not knowing what it was, they discontinued it. My hubby and I had it at a Bob Evans when we traveled to a wedding in Chicago and loved it. Naturally, I was pretty excited when I saw it in the market knowing how much he loved it. So I searched for a recipe that would work and was pretty much unsuccessful until I found this one! This one is *perfect*! I changed nothing at all. The only thing I would do different now is double the ingredients so that I will have a loaf sized slice. I have a large loaf pan that I turned the mixture out into, so don't try this tip unless you have one of those larger Pyrex style loaf pans. My husband loved it and I can now make his favorite again. Looking at some of the other reviews that have the meat incorporated in them have piqued my interest as well! Thanks so much for posting this....we loved it!!! :)

This was very good, but the next time I make it I want to spice it up a little differently. Pork chops were beautifully browned. I served it with some mac and cheese and stewed tomatoes. Perfect comfort food on a cool, fall evening! Thanks for sharing!

These were really tasty! I have to admit to making the box kind just because of time during the week, but I decided to make them special for Easter and was quite pleased. The only changes I will make the next time I make them will be about 10 minutes before completion, I will pull off the foil and allow the cheese to get a little brown. Otherwise, there really wasn't much about them not to like. While not a quick potato and better left for a night that you have time to make them, they are worth the wait and nice to have with that special dinner :)

These were GREAT! I had some frozen bananas that I wanted to use up (little tip for those of you who don't know what to do with your very ripe bananas is to freeze them and save them for cake and muffin recipes...not only is there no waste of them but the sugars are perfect for recipes like this! :) )and my granola turned out to be flavored with strawberry so I substituted a cup of quick oats for it. They came out amazing! I did have to add about 7 minutes baking time, but that could be just my oven. I think that everyone's oven is different anyway and you just need to bake them until they have a nice brown appearance. Going to take an Easter Basket full of them to work tomorrow...the guys love baked goods! Thanks so much for sharing this recipes....I will make again for sure :)

Totally amazing! Closest thing I have had to a New York Cheesecake that wasn't from a bakery! I used the serving scaler to change the amount for my family as we needed one for 4 servings and I baked it in a a small 8 inch cake pan and it came out marvelous. I topped it with some fresh strawberries and voila(!) a beautiful dessert that I actually didn't put a whole lot of effort in like other cheesecakes I have made...give it a try!

This is a simple enough recipe and can be made rather fast! My family will eat cauliflower if I do make it into a casserole and this works for us. It's not cheap in calories, but it is tasty for a once in awhile side dish.

Really great! I have had this 3 times over the holidays with 3 different groups of people and there have been no leftovers! If you are looking for fast and simple at a nominal cost, this one will work for you. The taste is wonderful either hot or cold and is an elegant addition to any party or great for just an easy evening after work...pair it with a Caesar salad and dinner is on!

I made mine with rum...these are beautiful for gifts. Let them age some...the longer the better...but boy you will be tempted to eat them up before you can get them to that point. Thanks for the recipe!!