Excellent! I mixed up the shortbread ingredients in my processor then baked it for 20 min. The final baking need an extra 2-3 minutes. And I did add a little extra jam. The shortbread was perfect! Not at all crumbly or dry. After they cooled they cut into sqaures easily without any crumbling and they were a beautiful addition to they cookie tray. I will definitely make these again. Thanks for the recipe!

OUTSTANDING!!!!! Everyone loved it! I substituted the sugar with maple syrup to make it a nice healthy side.

Perfect! I followed the recpe exactly and they turned out perfect! Light and fluffy on the inside and crispy on the outside. I have been looking for the perfect waffle recipe for quite a while now. I will look no further. This is definitely it! Thank you!

Didn't like, sorry. Needed more flavor. Maybe sauteed onions. My husband and son didn't like it either.

Very nice! I followed the recipe exactly. Didn't have any of the problems others had. My family enjoyed it as well. Thanks!

Very good! I did reduce both sugars to 1/3 cup and I still thought that it was a little too sweet. I would reduce the sugar even more next time. I substituted applesauce because I didn't have an apple. I increased the bacon to 6 slices and next time I would increase it even more. I also shredded my red cabbage in my food processor which I would not do again. The cabbage was MUCH too small. I prefer bigger chunks of shredded cabbage that you can only get from hand chopping it.

Excellent! I make mine in my food processer and didn't process to long, just pulsed it several times. Delish!

EXCELLENT! I added them to the Holiday Chicken Salad from this site which made the salad over-the-top! I did use half the butter that the recipe called for and I toasted them for about 40 minutes. Definitely watch them closely because they burn very easily. O boy are they delicious! I was having a hard time saving them for the salad. I could have eaten the whole bowl full of them.

AMAZING!!!!!!!! Absolutely a more than 5 star recipe! I was asked to make chicken salad for a baby shower and chose this one. I am so glad that I did. Everyone was raving about it and I had many requests for the recipe. The recipe is GREAT as it is, however with these additions it was OVER-THE-TOP! I toasted the pecans using the recipe from this site. YUM! I used half the crasins that the recipe called for and substituted the other half with red grapes. I also omitted the peppers. This salad is definitely the BEST! Look not farther! Try it, you won't be sorry.

Wonderfully moist!! The recipe needs NO revisions. The only thing I did different is I used Sucanat in place of the sugar to make it just a little more healthy. And I only used 1 3/4 cup. My oven also took about 60 minutes.

I loved this! However, my son didn't and my husband said that it was just okay. I will probably make this again anyway. Next time I will double the sauce because I served it with brown rice and green beans and we poured the sauce over everything. Yum! I did use onions instead of shallots because that's what I had on hand. Baking time was right on.

Way too sweet for our taste.

WOW! These are AMAZING! A ton of flavor bursting from these tender muffins! Followed the directions exactly with the exception of adding an extra slice of bacon. Baking time for me was 33 minutes. Thanks for the recipe!

GREAT recipe! I used walnuts and I did use 1 1/2 times the sauce, however next time I make it I will definitely reduce the white sugar. It was much too sweet for my taste. I also, as did another reviewer, find that 350 degrees was a little too hot. I cut the baking time a little short because it was starting to get a little too dark. Next time I will bake it a 325 instead of 350. I thought this would be very time comsuming, but it was really quite easy to essemble and didn't take long at all. Thanks for the recipe!

Terrific! I used this to frost Michelle's Peanut butter marbled brownies and they were the hit of the party! I did reduce the milk to 1/2 cup and had to add more confectioner's sugar to thicken it up so next time I will reduce the milk even further. After I frosted the 13 by 9 pan of brownies I had quite a bit left over.

Words cannot describe how amazing these brownies are! They were the absolute hit of the graduation party that we brought them to. They were incredibly moist, not cake like at all. The peanut buter layer was just as good, gooey, mosit and peanut buttery. I topped them off with Caroline's chocolate fudge frosting also from this site. And finally after chilling them to harden the frosting I cut them into squares and topped them with crumbled mini resee's peanut butter cups. They looked just a great as they tasted! I did change them just a little. Here's what I did: I used a whole 8 oz. brick of cream chese, upped the peanut butter to 2/3's cup, only added 3 Tbsp. suger to the PB batter, used 1/2 and 1/2 instead of milk, reduced the sugar to 1 1/2 cups in the brownie batter, used milk choc. chips instead of semi-sweet and baked them for 37 minutes exactly. After spooning on the reserved chocolate batter over the peanut butter layer be careful as you swirl it on top as not to cut into the peanut butter layer in order to get a nice layered effect with nice swirls on top. This is one of those, YOU MUST TRY recipes! Everyone wants a copy!

OH MY! This was amazing! I don't know how anyone could write a bad review for this. Because of the reviews that stated that this was too sweet, I reduced the sugar to 3/4 cup to 1 cup water and we thought it was just right. Also I only sprinkled about 2 tsp. of sugar on top after baking 45 minutes. After sprinkling the top with sugar I baked for another 10 minutes rather than 15. I did not have self rising flour so I followed the instructions given for that. And I confess I did use 1/2 and 1/2 instead of milk. The dough was exceptional. Crunchy on the top and extremely moist underneath. Wow! NOT dry at all! I can't wait to make this again. Thanks of the recipe.

These are wonderful! The only thing I did different was to add jack cheese instead of mozz. because that is what I had. I husband and son who won't touch zucchini loved these. In fact I knew they wouldn't even try these had they known that they were zucchini so I told them they were potato pancakes. When they finished them off and commented on how delicious they were, I told them that they were made with zucchini. They liked them so much that they both took them cold to work the next day for lunch. Great way to use up some of the abundant zucchini!

Well, I certianly do not see what all the hype is about. This was just ok in my book. I listened to all the reviewers regarding the salt issue and reduced the salt to 1 1/2 tsp. and used garlic powder instead of garlic salt. Personally I think it would have been better the way the recipe was written. I marinated it for about 24 hours. And I didn't think the flavor was all that spectacular. I am used to using FRESH herbs as opposed to dried. Maybe that's the reason we thought it lacked flavor. With all the comments about how flavorful this was I really had high hopes. It was just ok and I will keep looking for a better rub.

Very good. Did not have the WOW factor that a 5 star recipe should have, but still good and I will probably make it again. I made it exactly according to the instructions. The marinade just didn't add a lot of flavor to the shrimp.