WOW! Perfect! I followed other reviewers' suggestions and chilled the cookies for 15 mins. in the fridge before baking. I also used a 1/2 tbsp scoop to measure out the cookies, and a chapstick top to make the indent. I did not experience any trouble with the jam overflowing or with the cookies spreading too much. I followed the recipe amts and ingredients exactly, and I will definitely be making these again.

Wow - I was expecting this to be good because I love all the ingredients in it, but holy cow! This was excellent! I accidentally overcooked the squash, but it was still wonderful. I don't like black olives so I used kalamata olives instead, and I used 1 tbsp of jarred basil. I topped it with a sprinkle of parmesan cheese and this is now one of my new favorites. Definitely will make again.

I should probably not even review this b/c I made so many changes - but with the changes it was so good! I added: 2 cloves minced fresh garlic, used 2 cans cream of mushroom (no cream of chicken), 1 cup of skim milk, 1/3 cup mayo, 2 tbsp dry minced onion, 1 large can sweet peas, 1 8oz. block of cheddar cheese (shredded and mixed in), of course the sour cream and 2 tsp of dry onion soup mix. BF loved it, and so did I.

Very good - I used milk chocolate chips instead of semi-sweet. Other than that I followed the recipe exactly. I did not chill the dough - the cookies spread perfectly and they were perfectly done in 10 minutes. This recipe is a keeper!

These were good. I needed way more sour cream and milk to make it creamy than the recipe called for. Maybe next time I'll throw in some cheddar cheese. Will make this again!

These sounded great - but I was disappointed. I found them to be very bland - maybe more cheese was needed? I won't be making these again, but the concept is great and with some changes I'm sure they'd be really good.

Threw in some cinnamon and vanilla like other reviewers said. Used 2 granny smiths and 4 gala apples. Used store bought crust - this recipe caught my eye b/c of its rave reviews and the small number of ingredients. Needless to say, I will never make another apple pie recipe again. This one is a keeper and I'm already planning which holidays I'm going to make it again for! Simple, yet delicious! Thanks to Grandma Ople for the recipe!

Not very impressive. I won't be making these again. Although they are quick and easy, next time I'll go through all the time and effort to make regular cookies.

This was pretty good. I followed the reviews on here and omitted the eggs and doubled the cheese. This tastes great out of the oven but does not store well at all. It was expensive to buy all the cheeses, and since I cook for only myself I don't think I'll make it again b/c it isn't all that good the next day. And, just a side note - did anybody else realize that the recipe calls for vegetable oil but never says what to do with it?

These were really tasty! I couldn't find baking toffee or anything like that, so I smashed up a whole bunch of HEATH bars and used that. They came out really good - I liked how the chocolate from the HEATH bars added great flavor. I'd definitely make these again, and I won't even try to find toffee - I'll just use HEATH bars again! Oh - and I'll double the recipe next time - the original recipe only made around 14 cookies.

Amazing! I followed some reviewers suggestions: 1- You don't need parchment paper. Use disposable cake pans and spray them with non-stick spray. 2- I used 1 1/2 tablespoons almond extract added to the batter. 3- I added 1/4 cup cream and 2 tablespoons to the choc chips while melting so they wouldn't crack when cut. Next time, I'll skip the cream. It made the chips just a tad to liguid-y, almost like a frosting. Most important of all, resist the urge to try and speed up the chilling process. These cookies are better the next day. I'll definitely be making these again - they taste better than from a bakery.

This was really good! I followed some reviewers' suggestions and sauteed some onion and garlic with it to add extra flavor. I also used a whole 1lb box of pasta. When I served it, I threw a few capers on top for just a touch more pizazz. I will definitely make this again! It's SOOO easy. Thanks for the recipe!

I was pleasantly surprised by this recipe. As another reviewer suggested, I cut back on the amount of oregano and upped the salt. I thought the oregano complemented the sweet potatoes in a subtle way. I'd definitely make these again, maybe next time cutting up an onion and throwing in in with the potatoes.

This soup was excellent! I followed other reviewers' advice and added garlic, cilantro, corn, and jalapeno peppers. I also reserved one can of beans to add into the soup as whole beans. This soup was ok right after I made it; but the next day I reheated it and the soup was phenomenal!! Definitely better the next day - but an all around awesome and easy to make soup!

I used a vegetable infused chicken broth - that was the only change I made. I thought this was pretty good - I'd give it three stars except it was SO easy that I felt I had to give it another star; for the simplicity of it! Will def. make again!

Definitely not the best meatballs I've ever had. I followed the directions to a "T", but I was not thrilled with the result. They tasted ok, but I will not be making these again. The flavoring just wasn't what I expected.

This was great - my boyfriend and I both loved it - so cheesy!!

You must let this sit for a day! I tried it just after i made it and the sugar had not dissolved yet - but the next day it was awesome!! I will definitely make this again - perfect for barbeques!

I followed the recipe almost to a "T" - I did add more sugar to the batter as a few reviewers had suggested. Not much more, I just kind of winged it. These did come out very tasty; I like that fact that they weren't too sweet. My one major mistake was using foil cupcake liners. The cupcakes stuck to them and it was a pretty big process separating them. So, make sure you use paper liners or if you have to use foil liners make sure you spray them with cooking spray first. I'm taking these to Easter dinner tomorrow, if they're a hit there then I'll definitely make them again b/c they were very easy to make.

Wow - this rice pudding was perfect - notice that everybody who complained that it didn't come out right admitted to not following the recipe 100%. I read the reviews, followed the recipe to a T, (tempering the eggs before adding them like one of the reviewers suggested)and it came out perfect. Patience is the key with this recipe.