YUM! I made them almost as stated - I did put the cocoa powder in the pan and cooked it along with the butter, sugar, and milk just because I didn't read the directions all the way through - and they still turned out perfect! Wouldn't change a thing about these cookies! Do make sure you get your mixture to a big old rolling boil before you set your timer for a minute and they will set up just fine!

Wonderful entree! I made this tonight using boneless pork chops - didn't bother pounding them thin - just cooked them like I always do which is to brown them on the stove top in a cast iron dutch oven over med hi heat in a little olive oil, once browned, toss about 1/2 c water in the pan, slap a lid on, turn the heat down to Lo and let them cook for an hour - tender everytime! Once they were through, I removed them from the pan, made the sauce and voila! A fantastic supper that the whole family enjoyed!

An awesome recipe AS IS!! After reading the reviews, I starting tweaking the recipe with disasterous results. Because I was making this for a back-to-school special for the local Kindergarten teacher, I had to make them again. This time I followed the directions as written and they came out perfect. Things I did do were: used the 3 (large)eggs, reduced the vanilla to 1 tsp, and really packed the flour into the measuring cup - usually I spoon the flour but didn't in this case. 10 Tbsp of cocoa is just a hair over 2/3 c so I put in the 2/3 c of cocoa. The dough came out perfect - even tho we didn't mix in all of the flour and cocoa powder in the end - this is because my son turned the mixer on high just after I added some of the flour mixture and blew brown powder all over the kitchen - so I may have been lacking 1/4 c of that mixture, I am not sure! I did sift 1/3 c cocoa powder and 1/3 c powdered sugar together and used that to flour my rolling surface. 10 minutes baked on parchment paper made absolutely beautiful and perfect cookies. A definite keeper of a recipe with the results tasting like Nabisco's Famous Chocolate Wafers!

YUM! Out here in West Texas we rarely have to worry about humid days and this whipped up (pun intended) beautifully! I followed the recipe only deviating at the last minute by making 5 individual "nests" instead of just one. I still baked it as stated in the recipe and the five little "nests" turned out beautifully!

These were FANTASTIC! I used chicken thighs instead of wings, dredged them in a combination of 1/3 c breadcrumbs & 1/4 c flour and baked them at 350* for 30 minutes on each side and they came out PERFECT! Loved the hot sauce - I used Tabasco and the whole family thought the combination of butter,vinegar, hot sauce & salt was unbeatable. I did make extra hot sauce (1 T butter, 3 T vinegar, 3 T Tabasco, and 1/4 t salt) and put the extra sauce on the table so we could dip our chicken pieces in it...A definite keeper of a recipe! Can't wait for football season or a reason to entertain - these are definitely going to be a mainstay in my kitchen!!

YUMMERS! I had 2 pounds of shrimp and began the recipe from memory. I thought the original stated 1 cup of butter, so I accordingly halved it to 1/2 a cup, or one stick. I used 2 beers and added garlic and Old Bay Spice as well. The shrimp was divine! Great with pasta and French bread to suck up all the juices. I have frozen the rest of the broth for fish sou someday. So, even though I inadvertently cut the butter WAY down (and I am a butter freak), it was superb and I will keep to the one stick whenever I make this dish again.

All I can say is yum, yum, yummers! I made it exactly as the recipe is written (mine was a 16-ounce bottle of peperocinis). I shredded the meat, put it on a sliced hoagie roll, added some of the juice and a couple slices of Provolone cheese and broiled the whole thang and WOW! a super result! The entire family pigged out on this one!

YUM! I was looking for something different to make for breakfast and came across this recipe. Taking the comments of other cooks to heart, I used only 1 can of the green chiles, added some diced bacon to the mix as well as 1/4 t salt. I just throw in the shredded cheddar and have a sneaking suspicion it is less than the designated 2 cups though it is definitely cheesey. I have made it twice and the family loves this breakfast treat!

Yummers! A spur of the moment decision to make these and use them as dumplings in my homemade chicken soup turned out to be inspired! My family gobbled them up and demmanded more! I made the gnocchi with the full teaspoon of pepper and you could really taste it. I was surprised my 6-year old who doesn't like spicy things loved these but she did! Next time I will definitely double the recipe, cook them all and freeze half. Delish! I did cook them seperately from the soup - put about half at a time in gently boiling salted water, waited for them to float to the top (about 4-5 minutes), plucked them out with a slotted spoon and popped them into the chicken soup.Fantastic!

A wonderful staple that should be in any family cook's recipe box! I made my strognaoff in a dutch oven on the stove and didn't have to remove the meat while I browned the onions. The lovely thing about using a dutch oven is that you can leave it on the stove on the lowest setting and with that tight heavy lid, the meat tenderizes till you can cut it with a fork as long as you cook it "Low and Slow" I actually ended up cooking the meat between 1 hour and 45 minutes to 2 hours due to having to take a child to basketball practice but the end result was beef so tender, none of us used a knife to cut the meat on our plates! (Some of the meat had stuck to the bottom of the dutch oven but once I added the mushrooms and white wine and stirred with a wooden spoon, the stuck bits became unstuck and everything was fine.) I read the recipe wrong and added 1 t DRY mustard instead of the PREPARED mustard and the end result was still wonderful. I didn't add the sour cream until right before I was going to serve - just let it heat through and then spooned it onto the hot egg noodles sprinkled with poppy seeds I had already cooked. This way I didn't worry about the sour cream curdling. My daughter has requested this recipe to go into her notebook of recipes she is building in anticipation of the day she moves out and has to cook (she's only 6 right now!). A definite keeper written AS IS!!

How I wish I had had this recipe years ago! What a fast and delicious way to cook cod! I changed things around a tad due to missing some things in the kitchen: 1. I cooked the fillets in a baking dish sprayed with cooking spray rather than a broiler rack. 2. I brushed about 1 T mayonnaise on the fish first then spooned the crumb topping on top. (I found out at the last minute I didn't have a lemon on hand so it was just plain mayo.) 3. I bumped the Parmesan cheese up to 3T and it made the topping super cheesy tasting. So, as you can see, the changes were minimal but the fish still turned out FANTSTIC. I would recommned this recipe to anyone who is starting out cooking fish and is afraid - I would say it is close to foolproof and the outcome is so flavorful!

This drink mix has become a staple in my cupboards for all time! I cut back the sugar to 1 cup but that is the only change I have made to this recipe. I do process the mix in my Cuisinart but it still is grainy at the bottom of the cup. Never mind! I love this mix, have made it for friends at Christmas time and take it with me when I travel. It is every bit as good as the Trader Joe's Chai tea and I like the fact I can make this decaffinated!

A recipe that is AWESOME! I have made this countless times for my family since receiving it in an email . I make Pleasant Pork Chops "as is" - no changes - and they are fantastic. If cooks are finding that their chops are too dry, try lowering the heat! I have cooked my pork chops this way for years and as long as you have a tight fitting lid that does not allow for much evaporation, a little liquid, and use the lowest heat your stovetop has to offer, your chops will be moist and juicy every time!

An AWESOME recipe! My husband makes cakes on the side but hasn't had the best of luck working with fondant. I saw this recipe and was intrigued. I made it, substituting the glucose syrup with corn syrup and the fondant came out perfectly. I did make it the day before we actually decorated the cake so just put it in a ziplock baggie, squeezed out as much air as possible and left it out on the counter overnight. It was a little stiff the next day but I found if you microwave the fondant - no more than 10 seconds, it becomes pliable and completely easy to work with. A lesson I learned is don't use the cornstarch until you are ready to roll the fondant out. Once the cornstarch gets added to the mix, the fondant gets much stiffer and is prone to cracking.Just keep kneading in that powdered sugar until it is not sticky and use the cornstarch just to roll the stuff out.I flavored my fondant with lemon extract and it tasted like a Skittle candy to me. My husband made a cake for a Cincinera party and we used the fondant to make strips of "ribbon" that ran around the bottom of the cake then enhanced it all with tiny little flowers we cut out with a gum paste cutter. The results was wonderful and I am looking forward to working with fondant more often now that we have had a success.

Fantabulous! I made my dish using Orange Roughy and served it on a bed of fresh spinach I had steamed then poured some of the reserved sauce on. Had a side of couscous and the family gobbled up every morsel in sight - even my 2-year old I-hate-vegetables baby! I too omitted the lemon pepper but other than that, stuck to the recipe. Something in the reviews that attracted me to this recipe is that it is a super fish recipe - doesn't really matter what fish you use be it cod, orange roughy, catfish, tilapia, etc. I will be making this quite often - it truly tastes like something you would be served in a restaurant. Can''t wait to make it for my parents some night!

Delectable! Absolutely wonderful flavor as well as mixing up to just the right consistancy to pipe onto cupcakes! As per other reviews - it doesn't make much frosting at all. Even to frost 24 cupcakes, I needed more than one batch. In future, I am always going to double the recipe and go from there.

Such a great recipe! I love it as is and then there are other days when I throw in chunks of potatoes, peas, cauliflower, carrots, etc. Excellent as leftovers and I always serve it over Jasmine rice. You can't go wrong with this dish!

Exquisite! I followed DeeDee's advice and marinated the chicken for 15 minutes in the juice of two lemons before cooking it and adding crushed garlic to the butter. You just can't go wrong marinating chicken in lemon juice then cooking it in butter! It will always taste incredible! I did cook my chicken in a deep dutch oven - less splatters to clean off the stove later and since everyone loves capers in my house, I threw in extras of those. I didn't double the sauce and we had the perfect amount for four servings. There was enough to let you know the chicken was in a sauce but the chicken and pasta weren't drowning in a rich sea of cream...

OOOOOOOH! Can I have this every night please??? I wasn't sure if this was going to be so sweet, it should be the dessert instead of a side at the dinner table but it is the perfect accompiment to pork and chicken at dinnertime!

Who da thunk to make margaritas from beer? I HAD to give this recipe a try and the result was a refreshing and really good margarita. CAUTION: these sneak up on you just like the "real deal"!