I first made these for my husband when we were dating because he loved PB cookies. 8 years later, I am still making them for him. I don't smash them too flat and I am careful to pull them out before they are completely done so they stay nice and soft. Sometimes I sprinkle them with finely chopped walnuts or peanuts to make them pretty. This is a great recipe!

Ok, this definitely gets 5 stars for ease of preparation, but only 4 for texture. It was a little too thick for us. I had to keep adding milk to get a "saucier" texture that we liked. I'm also not sure I like the tang of the cream cheese. I might cut that in half and substitute sour cream next time. Certainly worth putting on the regular rotation especially when you have young kids and are busy, busy, busy.

Soooo good!! I made it for a crowd and it was a HUGE hit. I'm not that experienced at making cheesecake but I followed the directions exactly and it came out completely smooth on top--absolutely perfect!! The only issue was that I used a water bath and the water seeped into the crust. After a day in the fridge the soggy crust firmed up a bit so it wasn't a huge loss but it would have been better without being water logged. Not sure if I want to attempt it again without a water bath since it came out so beautifully.

Delicious! I followed the recipe exactly and was very happy with the results. Some people liked the crust best, some liked the frosting the best. This will probably be a regular fixture on the Thanksgiving table!

I personally prefer more adventurous dishes but this was definitely a crowd pleaser. The hubs went back for seconds and the picky princesses enjoyed theirs as well. I love the versatility and adaptability of this dish. I used penne and a mixture of the cheeses I had on hand and it came out really good. I made a small batch tonight but next time I'll make it as written (with a little more sauce) and divide it between 2 8x8 so I can freeze one. This was a hit.

What do I say about these...a cross between a truffle and a piece of cake? I couldn't really put my finger on it. It tasted faintly of cake mix. I absolutely hate canned frosting so I made my own cream cheese frosting and paired it with a devil's food cake which seemed to be a good combination. They turned out beautfully and I didn't find them to be THAT much work. I've made bigger messes with more mediocre treats. Would I make them again? Only if requested but I doubt that will happen.

OMG--so good!!! Reminded me somewhat of Sonic onion rings. I was impressed by this recipe because I don't have much luck with deep frying things. It is usually a huge mess and the coating doesn't stick, etc. These were amazing!!

This was great! I sliced the potatoes very thin and took the advice of some reviewers by tossing them with salt, pepper and granulated garlic. I didn't have green onions on hand so I chopped some yellow onion very fine and tossed it in with the potatoes. I also arranged the potatoes in a very thin layer so that it would make a crust. I let them cook for a long time to get nice and dark on the bottom before tossing in the spinach and ham. I mixed most of the cheese into the egg and milk mixture (reserved a little bit to sprinkle on the top), and let it set a bit on the edges before finishing it off in a really hot oven. Delicious and soon to be repeated.

Ok, so it's not gourmet and I resorted to this because I was simply NOT going to stand over a hot stove tonight. But it's full of veggies and lean protein, clean up is minimal, and all I had to do was pull it out of the oven and plop it on the table. This will not go down in the hall of fame for great meals I've prepared but it did its duty. I used chicken broth instead of water, threw in a big dollop of sour cream, and topped with bread crumbs instead of cheese. So the family was not pouring on the compliments but I have to admit that our table has probably not seen the last of this easy weeknight meal.

Hmmm...I don't know what to say about this cake. My first attempt was a total mess and never cooked through even after over an hour in the oven. I realized that I used the smaller box of pudding mix so I tried again. The second time I did a little research and found this exact recipe but with 1/2 c. of oil and the smaller pudding size. This time it baked just fine but I still wasn't that impressed with the cake. It was very heavy and dense. Not as moist as I like even with all that extra fat. Maybe I'm just a total cheapskate but I think that 1.25 for cake mix, 2.50 for chocolate chips, 1.00 for sour cream, 1.00 for pudding, 4 eggs, and an entire cup of oil makes for a pretty expensive recipe. I won't be making this again. The next time I need a good chocolate cake, I'll use "One Bowl Chocolate Cake III." One good thing I got out of using this recipe is the suggestion by other reviewers to use "Satiny Chocolate Glaze." That was excellent.

This is good stuff! Easy to work with right out of the microwave it had the consistency of hot fudge and drizzled beautifully. After setting up, it stayed soft, never getting stiff or crunchy. A great go-to glaze for lots of uses.

I made "salsa chicken burrito filling" from this website the other day and needed a dish to use the leftovers in and this was perfect. I made my own sauce by simmering a can of tomato sauce with chili powder, garlic powder, onion powder, cumin, s and p, and chicken broth for about 15 minutes. In my opinion, the corn tortillas are a MUST. Like another reviewer said, they disintegrate into the filling and impart a really nice flavor throughout. It tasted exactly like enchiladas but I didn't have to do the labor intensive task of filling individual shells.

This is a great recipe!! I don't like handling raw chicken so I was happy to take the advice of others and put two frozen skinless chicken breasts in a slow cooker with the other ingredients. I think only about two and a half minutes elapsed between the time I found this on AR to when I had everything cooking away in the crock pot. I haven't bought taco seasoning in years. I seasoned with chili powder, onion powder, paprika, cumin, garlic. It smelled so good I didn't think I could wait for my husband to get home before digging in to it. Delicious! Even the picky princesses ate their burritos.

I was at the grocery store today and splurged on dinner from the deli. I brought home orange chicken and rice but I was disappointed that there was no sauce. I just needed a little bit of sauce for the two of us so I simmered smaller proportions of the ingredients and it was PERFECT with the store bought orange chicken. I like Asian food but I've not had much luck in preparing it and I would NEVER have figured out how to make a sauce for orange chicken. This was super simple and just wonderful.

I knew this was going to be good when I lifted the lid about 7 hours into cooking. Even without the sour cream, the sauce was really good. I have never put a flour mixture into a slow cooker like this recipe calls for but it worked beautifully. I intend to use that the next time I make stew or soup. We never have wine around the house so I had to leave that out but I'd be curious to try it and see if we like that better. Other than that--and using stew meat--I followed the recipe pretty closely and I thought it was a great dish.

I actually really like this dish! It is a favorite of my husband's from his days as a boyscout, only they always made it with hotdogs. When I make it I cut the potatoes in a pretty tiny dice and let them sit in the pan for at least 7 or 8 minutes without messing with them so they get a nice crust. I also like to throw in a handful of well drained, thawed spinach for a little boost of nutrition. After everything is in the pan and the eggs are almost set, I top it with cheese, slap the lid on and take it off the heat. This is a great diner-worthy dish that is good morning, noon, and night and everything in between!

The whole family gave their thumbs up to this one! Even though I used turkey smoked sausage to cut down on the fat, I still felt the dish had plenty of flavor. The only think I might do differently next time is to add the parsley at the end. It got a little dark and gummy during cooking. Otherwise, very good. It may not have the spiciness or the seafood in "real" jambalaya but that's just fine for my midwest palate. I'm sure we'll be having this meal often. Thanks for the recipe!

Ok, THIS is why I love allrecipes. So, I have this ground meat/rice/soy/water chestnut concoction in the fridge left over from the other day. I don't want to just heat it up but I can't think of anything else to do with it. Who would have imagined that 20 minutes of searching would yeild the perfect recipe to bring new life to this dish?? The original meal had plenty of onion and garlic flavor so I just sauteed some carrot and celery, dumped in a can of beef broth, some bite sized pieces of red potatoes and stirred in my leftovers. Delicious, satisfying, completely camoflaged. I love this website. Now I have leftovers of my leftovers! Never thought I'd get so much mileage out of a pound of ground meat.

I had a feeling these cookies would be good when I noticed the unusually high number of reviewers who consider themselves "expert." Such rave reviews from so many experienced cooks! I was not disappointed. I have made lots of cookies from this site and this is the first recipe I have written down and tucked away for future use. Even though the ingredient list is short (I even used store brand ingredients!) and the method is pretty basic, they came out perfectly round, they didn't spread, they retained their nice shape after cooling, and they're still nice and soft the next day. Just a perfectly wonderful cookie.

I was suddenly bitten by a sweet tooth about a half hour before my little ones went to bed so I searched for something quick and chocolately and found this. They came together very quickly but they came out so darn flat I thought I made a mistake when writing down the recipe. As I was mixing and measuring, I thought 1/4 tsp of leavener was not nearly enough. So, when I sat down to look at the recipe again I realized I had done it right but now I can't figure out how others who made this got cookies that didn't spread out and get completely flat. They tasted delicious but I don't generally care for flat cookies. Bummer.