The four-star rating is given for the quality of cooking instructions, not the actual recipe. As far as the recipe is concerned, we modified things a bit. 1. We rinsed off the thawed chicken with water, then greased three skinless breasts with Country Crock butter. We used the waxed paper to simply place the breasts on to soak up any more butter while we prepared three plates-- one containing the flour, one containing one egg (next time we'll use two eggs), and the last containing bread crumbs. 2. We then sequentially rolled each buttered chicken breast in the flour, then the egg, then the bread crumbs. The evenly breaded chicken breasts were then placed in a 9" x 13" pyrex baking dish (which was lightly greased with Pam). Once all three breasts were placed into the baking dish, the top surfaces of each breast were covered with a deli-slice of Boar's Head mozarella cheese. 3. In a separate small pan, we poured 1 cup of wine (chilled chardonnay) and 1/4 cup of butter (country crock). To this mixture was added the minced garlic, about 1/2 teaspoon of oregano and 1/2 teaspoon of garlic salt. This pan was covered and simmered for about 5 mins until all of the butter had melted and the mixture could be easily stirred. 4. The wine sauce was then poured over the cheese-covered chicken breasts and any large garlic cloves were pushed off of the cheese surface into the sauce. The pan was placed into the oven (preheated to 350) and baked uncovered for 45 mins. 5. The chicken

Reviewed On: Jun. 21, 2009

this tasty, easy-to-prepare, marinade was very effective on our sirloin steaks. 15-20 minutes of soaking the thawed steaks in this marinade produced a robust and slightly spicy flavor. We chose Guinness for the dark beer (highly recommend this choice for this recipe), which we believe is responsible for our favorable results. Liquids seem to soak into the steak faster than any other solid ingredient, and if you can get your other flavors to dissolve into the liquid, it should carry into the meat. The preparation of this marinade is very enjoyable to the senses, filling the room with a smell of barley and garlic and spices. Wonderful to experience this marinade while enjoying a beer too. We did NOT barbecue our steaks either. We fried them in a Foreman grill, pouring the marinade over the grilled steak occasionally. The steak turned out delicious.

Reviewed On: Dec. 14, 2008

we found these cookies were delicious. soft, nice holiday-ish fruity taste, strong chocolate flavor which is rounded out by the brandy. We think that the better the brandy, the better the cookie, since there is a slight hint of brandy overtone in these cookies. If you get Walgrenns brandy, you can expect a Walgreens cookie, so we recommend breaking out the top-shelf liquor when preparing these treats. One problem we did encounter, however, was the cooking time. The suggested cooking time of 8-10 minutes wasn't even close. Our cookies turned out oily and half-baked (it should be noted that our pre-cooked volume of dough for each cookie was enough to fill a small shot glass). We recommend a cook time of 14-16 minutes at 375 F. When the cookies browned around the edges and small "dimples" appeared at the top of the cookie, it was time to take them out of the oven. These cookies still retained their soft, chewy texture after this length of time in the oven. Overall, a fun and simple recipe which suits the holiday season nicely.

Reviewed On: Dec. 14, 2008