Joyce, thanks for sharing your recipe! I was looking for a sauce for some frozen meatballs to be served as an appetizer. This sounded so different and interesting that I had to try it. I used brown mustard since that's what I had on hand. I realized after we'd gobbled up the meatballs that I had forgotten the worcestershire in the sauce, but it was still delicious! I like that I nearly always have all the ingredients on hand; that it is easy to prepare; and, of course, that the flavor is just fantastic (the cider vinegar and horseradish are key). I didn't feel like using the stove or dragging out the slow cooker, so I heated the sauce in a large bowl in the microwave til it was simmering; added the frozen meatballs; then heated on 30% power for 10 mins and 20% for another 10 mins, just to thicken the sauce a bit. Adheres very well to the meatballs. I served with some fresh pineapple cubes on the side, and the flavors were perfect together. By the way, I doubled the sauce recipe and it was just the right amount for about 2 lbs of bite-size frozen meatballs. If you're looking for something different than the usual BBQ or chili sauce + jelly/preserves thing, be sure to try this sauce -- you won't be disappointed. Thanks again, Joyce! :-)

Wow, fantastic! I used Emeril's Steak Rub since I was out of Greek seasoning, and it was great (I'm sure any seasoning combo you like would work just fine). The BUTTER is the key ingredient here. I would never have thought of trying it this way. I pour this over steaks in a ziploc a day or two ahead and then set on the counter about 20 mins prior to grilling. I use a gas grill and let it heat on hi about 10 mins, then reduce to medium and add the steaks. It will flare like crazy, so keep an eye on things (but, unless it's obviously badly burning, don't pull the steak off the fire since that gives it great flavor). After a couple mins, I turn the steaks 90 degrees to get the nice grill marks. After a couple more minutes I flip and repeat on the second side. Be aware that whatever temp you use, the steaks will cook more quickly due to the flaring. FWIW, medium thickness steaks take about 8 mins total on medium setting on my grill to reach medium doneness. Once removed to plates, we top each steak with a very thin pat of butter, tiny sprinkle of kosher salt and fresh cracked black pepper, then cover with foil and let rest about 5 mins to let the juices reabsorb. I can't speak to other cuts, but for ribeyes (we look for ones with nice marbling, which always helps) -- absolute perfection! Thanks so much for sharing, Jetta! :)

This is delicious as written, but I change it a tad to suit our personal preferences. I use one block of cream cheese instead of two; add 1/2-3/4 c. sour cream; a handful each mozzarella and cheddar cheeses; plus a tsp of kosher salt. I like a slightly less-thick dip, so I also add about 1/3 c. milk. Bake for 15 mins @ 375 and then turn to Lo Broil til lightly browned (about 5 mins more). Don't overcook the dip since that can result in the oils separating from the dish and causing greasiness. It really needs only to be warmed through and browned a little.

This is the recipe I've used for 20+ years, adding another good handful more of cheddar. I can't believe some recommend to cook the sausage before mixing. No, you do NOT cook the sausage first! Your sausage balls will be dry and lacking the flavor the grease gives them during baking. Just toss them in a paper-towel lined bowl to absorb any excess grease afterward. If you use nice sausage (it really is worth a buck or two more), you won't have the super greasy problem to begin with. If you live in the southeast, look for Neese's Hot Sausage (the BEST!). Failing that, Jimmy Dean is fine (don't go lower in quality than that, tho). Set the ingredients out an hour ahead of time. You have to use some muscle to get it totally blended. You'll know it's ready when you can smoosh it into one big old smooth mass that isn't crumbly or dry. DON'T add liquid if it seems dry - that isn't the problem! The warmth of your hands and the kneading will do the trick. Just keep at it; it'll end up just right. I make mine large-marble size (ends up walnut size after baking) and cook about 15 mins. This is THE recipe to try. Don't use tons of baking mix or add liquids like some recipes call for. Use parchment/silpat; the bottoms won't over-brown or stick. For heaven's sake - whatever you do - DO NOT precook the sausage! :)

I love jelly and mustard sauces for cocktail franks or smokies. Mmmmm! I like the grape jelly a lot, but my favorite is to use smokies with apple jelly and mustard (1 part apple jelly to 1/2 to 2/3 part regular prepared mustard; you can substitute a few tablespoons spicy mustard for more kick). Any way you make 'em, they're a fun and yummy little guilty pleasure! :D

Delicious! Nice alternative to the traditional Karo syrup pecan pie. I noticed that a member named "Kym" (a beginner cook) asked a question along with the picture that she posted. To answer her -- Kym, I believe you simply cooked the pie too long. That can cause the top to become very poofy. Next time, try removing it while the center is still slightly jiggly. It will set up as it cools. Also, your oven may run a little hot, causing the poof to occur before the cook time is finished. Might want to invest in an oven thermometer (very inexpensive and can be found in any kitchen store, Walmart and grocery stores). You can set or hang the thermometer in the oven to test the actual temp. If it's off, adjust recipes temps accordingly. The correct temp makes all the difference in baking cakes, pies, cheesecakes, etc. Hope that helps you have better luck next time! Have fun with your learning adventure and don't be afraid to keep trying -- you'll have it down pat in no time! :)

I've been using this recipe for a few yrs -- love it! It looks like a few may need some advice on using a bread machine. I never bake bread in mine since it turns out so much better in an oven, but I love it for mixing, kneading, rising. I use LESS SUGAR (1/4 c. for 2 loaves) since we prefer a classic, non-sweet sandwich bread. I usually halve this recipe to make one loaf, adding ingredients to machine in this order: 1 c. warm water, 2 TBS oil, first cup of flour, 3/4 tsp. salt, 2nd cup of flour, 2 TBS sugar, 3rd cup of flour; make small well in top of flour and add 2-1/4 tsp. rapid-acting/bread machine yeast. Start dough cycle, and once done, remove dough, punch down, knead for a few, then shape into loaf (don't fret over that - it'll conform to shape of pan as it rises). I boil a cup of water in the microwave, then remove it and put the bread pan (covered with Pam-sprayed plastic wrap) in there to rise. When I make two loaves, I still use the machine to mix/knead, but once that's done, I put the dough in a large bowl to rise (2 lb machine doesn't allow enough room for 2 loaves to fully rise). Start the bread at least 4-5 hrs before you want to eat it (2:40 prep/bake, 2 hrs to cool so center isn't too moist to slice). Hope this is helpful!

This cake is phenomenal (and I *hate* carrots -- that oughta tell you just how darn good this cake truly is)! Although the revisions suggested by others are also yummy (I've tried them as well), we prefer this cake pretty much just the way the recipe is written. The only changes I make are to add an extra tsp of cinnamon to the batter and a bit of grated orange zest to the frosting. I make either two or three round 9" layers (in my oven, approx. 40-45 mins for 2 layers and 30 mins for 3 layers). I make 1-1/2 times the frosting so that we have plenty of that deliciousness to go with every bite. The orange zest in the frosting is subtle and so complementary - doesn't compete with or overwhelm the flavor of the cake itself. Once frosted, I sprinkle the remaining cup of chopped pecans atop the cake and press lightly onto the sides (using wax or parchment strips under edge of cake helps avoid goobering up the cake plate.) Looks like something from a gourmet bakery, and it tastes far BETTER! I suggest lining your cake pans with parchment, then greasing/flouring. Because it's a moist cake, allow to cool nearly completely before turning out onto racks. If necessary, refrigerate frosting for a while so that it's thick enough that your layers don't slide off one another (try a little dollop under bottom layer to "glue" it in place, too). Tastes MUCH better as the days go by...I try to make at least a day ahead, if not two. Thanks so much for this fabulous recipe! :)

Whether as a snack when playing board games, watching football or served to hubby's poker buddies, everyone loves this fun dip! I make 1-1/2 times the recipe, using 2.5 lbs chicken (seasoned with s&p, baked covered til tender, then finely diced). I also use extra cheddar (probably 3 cups total). I make my own ranch (3/4 cup each of milk & mayo + 2 TBS ranch dressing mix for 1-1/2 x the original recipe). We serve this with tortilla chips and celery sticks w/blue cheese dressing. If you can find it (our Sam's Club has it), Lighthouse Blue Cheese dip/dressing is fabulous! If you have problems with oiliness, it could be that the mayo in the ranch dressing is being overheated and the oil is separating. You really only need to warm this through -- once it's hot, you can turn the broiler on for a few seconds to brown the top a little -- this seems to avoid the oiliness issue for me. I find that holds true with other baked dips (esp. artichoke) as well. Thanks for sharing this fabulous recipe! :)

These are basically the same proportions (water, lemon juice, sugar) we've always used to make lemonade since I was a little girl, though I think I may use slightly less juice and closer to 1 cup of sugar (1-3/4 c. sugar seems a lot for a 2 qt recipe). I have never boiled anything at all. I just dump the sugar in my pitcher, run enough hot water over it to cover, then stir til dissolved. That hangs out and cools to room temp while I juice the lemons (about 6 for a 2-qt. pitcher, depending on size). Then I add the juice to the pitcher and fill to within about an inch of the top with cold water and toss in a few of the squeezed-out lemon halves. It's delicious right away, but of course it's much more flavorful once it's had a chance to sit the fridge for a few hours. In my humble opinion, the boiling is unnecessary. I tried it to see if it made any difference, but I couldn't tell that it did. To each his own, though -- either way, there's nothing more refreshing and delicious than homemade lemonade on a hot summer's day! :) Oh, almost forgot to mention -- I am diabetic and normally make my lemonade with Splenda, and you can't tell one bit of difference. I'm picky about that since sweet iced tea and lemonade are two things I'd rather not have at all than to have with some off flavor. So don't be afraid to try Splenda!

This was really tasty! I read through a ton of reviews and two things stood out -- the dish needs more seasoning and it can become mushy when cooked 1-1/2 hrs. Taking that into consideration, I socked the seasoning to the meat/onion while it was browning -- salt & pepper, a lot of garlic, oregano and basil and a heavy dose of both red pepper flakes and cayenne pepper. Also sprinkled some of all those things over the cabbage I'd chopped (I estimate 10-12 cups, fairly large head). To avoid "mushy" cabbage, I gave the rice a head start -- added the tomato sauce & half the broth to the browned meat/onion, then stirred in the rice, turned the burner off and let it hang out for about 10-15 mins. I tossed it all together in a large bowl, poured into lasagna dish (way too much for 9x13) and baked covered for 50 mins. Excellent! Rice cooked perfectly and cabbage, while softened, still had a slight crunch. Try this one, and don't be afraid to add a LOT of seasonings! :)

We've made this recipe several times and really enjoy it! I always add a sprinkle of red pepper flakes, a little minced onion and garlic, and I use whatever frozen potatoes we have on hand (tater tots and hash browns both work well). I do add a good bit more sharp shredded cheddar, though. Actually, I add a lot more -- probably 1 cup in the casserole and 2 cups on top, cooked til the cheese is bubbly and browned a little. If you live in the southeast where Neese's sausage is available, you've GOT to use that -- and get the "hot" variety. So good! I sometimes use a pound and a half, depending on what's in the fridge. We slice squares of this casserole, wrap individually and freeze -- it freezes beautifully! That's a big plus. So nice when you wake up hungry and don't have time for (or don't feel like) cooking -- you can just defrost and then heat a square of this casserole in the microwave, and it's just as delicious as fresh out of the oven. Very much a comfort food. Thanks bunches for sharing this recipe! :)

Thanks so much for sharing this super easy and super delicious recipe! What a yummy comfort food on a cold winter's night, especially with a loaf of freshly baked bread! I used red potatoes and removed a few strips of skin from each with the peeler before dicing. I sauteed the onions, celery, ham and potatoes (along with a bit of minced garlic) in a little butter before adding the liquid. I used chicken stock but still added three bouillon cubes to bring the flavor up (since there are 2 cups of milk in the roux to be seasoned as well). The longer you cook the roux (butter/flour/milk mixture), the thicker it will get. You have to stay with it and stir so that it doesn't thicken on the bottom of the pot and scorch. You want it to be about the consistency of heavy cream or just a bit thicker. Soon as it hits that point, add to the soup pot. The soup will continue to thicken so long as the heat is on. So if it's a little thinner than you'd like, just cook a little longer once combined. If too thick, just dissolve a bouillon cube in water and thin with that. When the soup was done, I stirred in a TBS or so of chives and some fresh parsley. Garnished each soup bowl with a nest of shredded cheddar and green onion. Sometimes the simplest things are just THE best, and this soup is the perfect example. I'm going to try some add-ins like corn, broccoli, Italian sausage, bacon...the possibilities are endless! This recipe is a keeper. Thank you again, Ellie! :-)

This is the holy grail of buttermilk pancake recipes -- FABULOUS! The pancakes cook up nice and high and fluffy without the heaviness or "doughiness" you sometimes get with thicker pancakes. I've tried just about every pancake recipe out there. This one is THE BEST, without a doubt. This recipe yielded about 20 good size pancakes. One thing I especially liked was that the batter remained stable right down to the last pancake. Sometimes as you get near the last of a pancake batter, it'll be runnier and produce thinner pancakes. Not so with this recipe -- perfect from beginning to end. THANK YOU for this fantastic, absolutely scrumptious recipe! :)

We loved this! So simple to make and so very tasty! I used a ratio of about 1:2 Parmesan:Crumbs and homemade sauce. Topped with Mozzarella since that's what I had on hand. I really think this is one of those recipes that will easily lend itself to creative or last-minute, use-what's-in-the-pantry substitutions and alterations (cracker crumbs, jarred sauces/soups, various cheeses). I would recommend at least slightly flattening your chicken breasts so that they are a more uniform thickness. They cook so much more evenly that way. I just place between sheets of plastic wrap and use my heavy marble rolling pin to pound and roll it a bit. Thank you for a wonderful, super easy recipe! :-)

Wow...scrumptious! This is really more like a giant peach pie than a traditional cobbler -- and that is more than fine with me since I prefer pie crust to spongy cobbler crust. The crust here...oh my goodness...to die for! I made 1-1/2 times the crust recipe, and it was just the right amount to split evenly between bottom and top layers. I took a cue from another reviewer's (FrenchBlue) photo. She placed the strips atop the pie in three alternating diagonal layers. Looks so beautiful that way! I don't think I would've had enough dough to do that with a single recipe. I measured the peaches in the scale at the grocery store and bought 3.75 lbs. Ended up being just the right amount. It took 9 med-large peaches to reach that weight. I used the full 1/4 c. lemon juice but reduced the OJ to 1/4 c. as well. Hubby and I both thought the full amount, while it probably would have been good, might've overpowered the delicious peach flavor we were going for. I just made up the difference in water. Also added 2-1/2 TBS cornstarch. Filling was juicy without being runny. Thank you so much for this fabulous recipe...we loved it! :-)

Very tasty, although I'm not sure I prefer breaded vs. non-breaded wings. I think I will try non-breaded next time to see what suits our tastes best. For those who like breading and know they want it, this IS a great breading technique. We popped the wings in the oven (350) for about 15 mins after tossing with sauce, just to set the sauce a bit since it was very runny on the wings. I think that actually gave it a little better flavor, too. Since we had the deep fryer going, we went all out and had onion rings as well (just an fyi...easiest and best recipe for batter is simply half flour/half beer plus salt to taste, and you can thin to suit your tastes for more/less coating). I think I gained a couple pounds just watching this meal come together...but boy did we ever enjoy it! Thank you so much for a wonderful recipe! :)

These wings were so yummy! Perfect for summertime -- light but very flavorful. I love the balance of the sweet honey and tangy lime. After tossing with the sauce, I did pop the wings in the oven (350) for 15-20 mins just to set the sauce a bit, so that it adhered a little better to the wings. These are the type of wings that are perfect along with a light salad or slaw, fresh corn on the cob and a fruit plate. Mmmm mmm! Thank you so much, Jana -- fantastic recipe!

Tracy, thank you for this fabulous recipe! I deep fried our wings (about 12 mins). Once they were done, I tossed them with the prepared sauce in a large bowl and poured them onto a foil-lined (and Pam sprayed) jelly roll pan and baked for about 20 mins, basting a few times. I sprinkled with some toasted sesame seeds during the last few mins. of baking. I used Splenda for the sauce and it worked perfectly. One note with the Splenda -- I started with half a cup, based on reviews saying a full cup of sugar was a little too sweet. It tasted great at that point. I heated it through, though, before tossing with the wings, and it lost some of its sweetness. Not sure if that's the Splenda or the heating process, but I did end up adding the other half cup of Splenda to get the sweetness back up. I made a second batch of sauce to serve for dipping (just thickened by adding a little cornstarch/water mix and microwaving for a few mins). The wings were SO scrumptious -- and they were even better reheated the next evening. The technique and flavor are so wonderful...please try this one, folks -- you won't be disappointed (especially if you like the TGIFriday's chicken with JD Dipping Sauce!). Thank you again...we LOVE this recipe! :)

I've never been a fish person at all -- made this recipe for my husband's sake. Was I ever pleasantly surprised -- it's absolutely delicious (and not "fishy" tasting at all)! I followed the recipe exactly (except for using celery salt...didn't have any). I used a jelly roll pan lined with foil (and sprayed with Pam) and started with the vein side up so that it would be right-side up after coating. My husband was thrilled with this fish and said it was better than a similar tilapia recipe he'd recently had at a nice restaurant. Served with cole slaw and bowtie pasta (over which we drizzled a little of the sauce from the pan...so yummy). Thank you very much for this fabulous recipe -- it's going into regular rotation in our household! :-)