Make sure that all the chocolate kisses are all unwrapped and place in a bowl in the refridgerator when assembling them. This way, they will stay intact and not melted from your warm hands. Also, use a cookie scoop when dropping these cookies so they are uniform in size. Experiment with other kiss flavors. Yummy!!

I wish I could give it 6 stars!!! I followed the recipe exactly except I added 1 tsp vanilla extract and substituted the 1/4 cup shortening with half stick butter (save the other half stick for the topping). I baked in a 13 x 9 inch pan and although it did not seem like enough batter, it rose beautifully (I admit I added one extra egg, so two eggs total). I did not change the quantity of any of ingredients. The only step I recommend changing is to sprinkle the blueberries on top and pat down rather than stir them in. This way, the blueberries stayed intact and the cake stayed white rather than being discolored from the berries. This is a GREAT cake base and I am sure, any fruit will work with this (ex, apples, peaches, other berries, etc)

I hate to give it ONE star but this was the most unappetizing recipe on this website that I have made!!! It was a complete waste of ingredients and WAY too many fat grams per serving.

The step for frying these "fries" is totally unnecessary. They can be BAKED on a noninsulated cookie sheet, lined with parchment paper. Brush will olive oil and bake at 350 degrees for 10 minutes. Turn over brush wil olive oil again and bake for another 10 minutes. Serve with marinara sauce!! This cuts calories considerably!!!

Great flavor but the proportions are a bit "off". I don't know if it's a typo but maybe it should read "1 cup water". Pizza dough is often 1 part water and 3 parts flour. The yeast solution needs to foam to see whether or not the yeast activated. Also, try adding 3 tablespoons vital wheat gluten for a fluffier crust or bread flour instead of all purpose. I also used a pizza stone at the bottom rack of the oven. Overall, good recipe!!

I am the poster of this recipe. Thank you all for such nice reviews. You can CUT CALORIES CONSIDERABLY by spraying them with a mister or PAM(TM). I use a "Misto"(TM) filled with olive oil. Also, you can decrease the salt and add additional seasonings. Enjoy!! UPDATE: The timing of the baking, as others noted, is critical. Baking too little results in limp kale pieces and baking too long causes a "burned" taste. Be sure to use the "curly" kale variety as it tend to be less bitter.DO NOT EXPECT them to taste like potato chips... that was just an expression I used in the description. Kale is a nutritional powerhouse and rich in calcium and other vitamins. GREAT way to feed yourself and your kids!! ENJOY!!

I think everyone is being a little tough on the poster. I have seen many variations of this recipe including those with east European origins. I think that this was created by "bare pantry items" when times were tough financially and ingredients were sparse. Like its "cousin" bubble and squeak was created as way of using up leftovers. There are many dishes that followed this concept during war times or the "Great Depression".

Thanks Vivian for the great recipe!!The flavor reminded me of Korean BBQ beef ribs (Kal Bi). I followed the recipe EXACTLY however I used low sodium soy sauce and added 3 tablespoons of water to the marinade since others commented about the saltiness. It turned out perfect. I served it as an entree with Jasmine rice and grilled zucchini. I used flank steak and grilled it for about 12 minutes (well done for me) and about 8 minutes for my partner (med. rare for him). TY!!

Thanks Marian for the wonderful recipe!The combo of ingredients rsults in a very flavorful sauce. I substitued low sodium soy sauce for the worchestershire. In the past, I have purchased "store brand" worchestershire sauce and it did NOT contain anchovies :) since I'm allergic to all seafood.

This recipe is very similar to mine. There are many variations to scrambled tofu. Make sure you use firm or extra firm water packed tofu and not silken. Also, only use spoonful of chopped tomatoes or salsa. This dish tastes great with toast and salsa.

Awesome!! I fried some cubed extra firm tofu (thas was already pressed) before I added the dressing ingredients. I,too, reduced the amount of soy sauce by half. It was delicious and 100% VEGAN!!

GREAT!! The recipe is very similar to the one that one was given to me. I add several sprigs of fresh cilantro to the broth in which the pork is simmering. Also at the end, break apart the pork into large chunks and place in a pan with some of the broth and bake at 400 degrees for 15-20 minutes or until most of the liquid has evaporated. This step gets the edges crispy and resembles the authentic style carnitas which is usually fried in lard.

I used tofu instead of shrimp and mint leaves instead of basil. I used a sushi mat underneath the rice papers so that the excess water can drip below. Also I was able to roll these tighter using the mat. Also, I added some smooth natural peanut butter to the hoisin sauce and the whole meal tasted like the ones served at restaurants.

OMG… THESE WERE INCREDIBLE!! I followed the recipe exactly as written except added an 8 ounce can of plain tomato sauce to the enchilada sauce to increase the amount of the sauce and to “tone down” the spiciness. I also added the juice from the crushed pineapple as well. I dumped the canned pineapple into a colander directly over the saucepan full of sauce. I also simmered for about 30 minutes to reduce the water but retain the flavor. I used whole wheat tortillas and extra sour cream and made about 4 fat enchiladas. I recommend laying the tortillas (like pizzas) on a clean kitchen counter to evenly distribute the filling and to keep the sizes of the enchiladas consistent before rolling them and placing them in a baking dish . They will cook more evenly and the presentation will be nicer. TY Jessie for this recipe and will make regularly.

Yum!! I followed the recipe EXACTLY except I used chicken tenders. Do NOT omit the potato flakes. I added a little more than suggested and it added SO MUCH flavor!! Here is the method I used to make the recipe a little easier. I crushed the crackers in a gallon sized ziploc freezer bag with a rolling pin. I then poured the crumbs into a flat round Tupperware container, along with the rest of the dry ingredients. Closed the lid and shook it all up. Then I used the same bag to pound my chicken tenders with a meat mallet. Then it was dip, coat, fry :) This worked like a charm and there were less dishes to wash and less to clean. I fried them in canola oil. TY Cassie!!

I made these for my 5 pound Maltese and her friends!!! They loved them!! I used the large bone shapped cookie cutters for the larger critters and cut "bite size" kibble for my wee little fur ball since her jaw is the size of my index finger (really *smile*). SEE MY PHOTO!!! I doubled the recipe and it made a massive mount. Next time, I will roll the dough thinner since these biscuits rose higher than expected.

I used chicken tenders and served this with rice pilaf. I added a pinch of oregano as well. Although the chicken came out very tender, I thought the sauce was too tart. Next time, I may omit the lemon juice.

I did not peel the eggplant because the chore seems so tedious and it came fine. Be sure to place the chopped up eggplant and sprinkle and toss the salt and place in colander for 30 minutes. This drains the bitter juices from the eggplant. I served this cold on top of crackers (SEE MY PHOTO). I do recommend serving this on top of Ritz crackers if serving to company. TY for the recipe!! BTW, this recipe is totally vegan too!

GREAT recipe!! I used 24 saltine crackers (1 cup cracker crumbs) for the filler instead and substituted white vinegar for the lemon juice. I used the glaze for the last 10-15 minutes (carefully check the glaze as it will blacken and blister very quickly!!). I also sliced it with an electric knife (one of my favorite kitcken tools)to make nicely smooth slices. SEE MY PHOTO!! TY Delia!!

I recommend that you use LONG grain rice and increase the liquid to 2 cups. The ratio should be 1 part rice to 2 parts liquid for long grained rice. I also added mixed vegetables (SEE MY PHOTO).