I'm chowing down on some my coworker brought it and they are amazing. She uses the confectioner coating instead of chocolate to get a nice hard coating without tempering the chocolate: I plan to do either-or, depending on what's on sale. I can't detect any saltiness from the Ritz. These really do taste like (not exactly like, but quite close) a Thin Mint and they really are so simple: Thanks for sharing :)

Very good quiche. I added an extra egg and kept the milk the same and it was still too much: not as soggy as I feared, but I think a scant cup would be good with four eggs. I used fresh broccoli and definitely cooked it with the onion in the skillet first: as much as I love cooked broccoli I dislike it raw so that step was important to me, if I were to chance frozen thawed drained broccoli I would just plop it in with onion powder instead of chopped onion. I didn't understand the reasoning behind a little bit of butter in the pan and a melted tbsp in with the egg... just added that tbsp to the broccoli and onion and got a richer saute. I used cheddar cheese (preference) and layered it first in the crust as a reviewer mentioned: I actually got the best bottom crust ever out of a quiche (regardless of the high milk content of this one) so I will definitely layer that way again (Thanks!). I may play with the egg mix in this quiche but I loved the technique for using fresh broccoli: thank you for sharing.

These are delicious, and the only cookie I made this year that will NEED to reappear on my cookie tray each holiday season. I do like fruitcake, so maybe I'm biased, but the sweet nutty candied-cherry-and-pineapple dessert makes the holidays and this cookie is even better than the cake. The nuts have that amazing toasted flavor after baking on the sheet, and the cookie size (I did go to about 1.5/2 TBSP dough) is just great for individual portion control. It is also great for people wary of fruitcake: they think, "Oh I'll take one it's just a couple bites" and before they know it someone new is hooked. I made the dough exactly as written (well no golden all standard raisins) and see no need to change it. A cup of whiskey seemed like a lot and the raw dough smelled strongly of it: no problems after baking however, just a deeper flavor to the cookie that we find indistinguishable as whiskey. I was also tempted to skip the step of chilling the dough overnight in the fridge, but it can only help the flavors and the chill is important to help the chunky dough stay together. Making the recipe as written I did NOT have issues with crumbling, I did however make sure each drop cookie was nice and compact in the scoop, using my fingers as neccessary to pack the dough. Pretty on the plate and oh-so-easy: don't be afraid of this one! Thanks for sharing :)

The afternoon I baked these I was thinking they earned a four, but after sitting a few days (like true chocolate covered cherries) they get a solid five. In future attempts I might try adding an extra egg to the dough as coming out it was kind of dry, but then I'd worry they might fall apart after a couple days because as-written after sitting the cherry kind of settles into and makes the cookie moist. It'll probably be decided by the timeframe I'll be serving: these are for the holidays so I appreciate the heartiness. I did pipe the icing on before baking as written with no problems. Piped, not spooned, which in hindsight created more work and didn't really look any better IMO. The icing isn't strongly cherry flavored, but it tastes rich and fudgy which I think pairs better with the whole cherry in the cookie so I won't make any changes there either. A definite repeat recipe, thanks so much for sharing.

I debated between a 4 or a 5 on this because while my end product was great, 2 teaspoons of each liquid was not NEARLY enough, it didn't even incorporate all of the sugar and could not possibly be put even thickly onto a cookie. Humidity varies widely in homes though and the extract made this AMAZING, so a 5 it is. My first time with cutout cookies and icing went perfectly with this recipe, thanks so much for sharing :)

I have never made my own Christmas cutouts, so I searched cookies and chose this one based on reviews, and followed it to the letter. This turned out perfectly. Followed all the tips for actually rolling out and cutting the cookies from Alton Brown (Good Eats, one of the few cooking shows I watch) which amounted to well-sugared work space, pre-placing all of the cutters on the dough, using rubber bands on the ends of the rolling pin to easily roll the dough to desired thickness (1/2 inch for large cutters, 1/4 for small) and transferring the cookie with cutter around it by spatula to the pan, THEN removing. These cookies are always going to be a lot of work but I think with this recipe I had the best experience possible, they taste wonderful: Thanks for sharing!

I made these for my boyfriend's birthday by request, and we really enjoyed them. I smuggled a bunch in my purse to the bar for his birthday night out, and I didn't get one complaint. The peanut butter flavor was nice and pronounced too. These cookies definitely have a lighter, more cake-like texture than the chewy/moist cookies we prefer. Among these thick types of cookies I've found the best ones come from a secret ingredient of dry pudding mix in the dough: the cornstarch made these a little too dry. We still really liked these though: the obligatory glass of milk was just that much more refreshing :) Thanks for sharing.

I grew up with my mom making these and came on here for the recipe because she requested them for Thanksgiving and making them at 0130 in the morning I couldn't call her for the recipe. We leave out the nuts for nut-haters and they still taste great. When people want my mom to bring a dessert they request this one, even though she has no problem/is capable at making much more involved and complicated cookies and bars. This has graced my family's table as long as I can remember and it works very, very well for us. Thanks Eagle Brand :)

This was a yummy pie, I thought the crumb topping was perfect and I made it exactly as written. Reading reviews I knew to not add the excess flour/sugar/starch mix: I let my berries sit for 10 or so minutes before I put them in and the extra coating they took thickened the pie up more than it should have, so I imagine adding everything would cause lots of problems. Next time I'll just add more berries to the coating and really fill the bottom crust. I had no problem with the pie being too sweet. Brown sugar may be good in here too but this is a delicious pie made as-is without all the flour mix: Thanks so very much for sharing, this was a hit at Thanksgiving :)

This was a yummy fish dish that was light and fresh, yet satisfying. I really love the idea of lemon juice in water soaking into the fish, it gave what I thought was the perfect hint of lemon flavor in each bite. Halfway through assembling it I didn't think I'd like it as much as I did: the layering seemed to separate all the ingredients too much and I assumed it'd be baked fish with semi-roasted veggies on top. The topping must have somehow allowed everything to blend though because I was very pleased with how it turned out and will be making it again. The one issue I had was that the fish itself was a little under-seasoned. Besides the cheese which was all in the topping there wasn't any saltiness in the recipe, and with our normal blood pressures we do love salt. I seasoned the fillets with my standard season salt, dill, pepper combo and would have really missed the flavor had I not. Thanks for sharing.

I've held off on rating this for awhile because I always think I'll make it as written one day, but I just love using this for leftover beef cuts. Steaks and roasts, if I have at least a pound and a half of cooked beef I cube it up and follow the recipe as-written, throwing the bay leaf and barley into the mix and cooking until the barley is done. Like all my soups I do saute the veggies, I really miss the flavor notes that provides when I don't. I typically use broth, adding whatever juice or gravy my leftovers might have. This is probably the best and most impressive leftover-utilizing recipe I use. Thanks very much for sharing.

OK, I hadn't made a roux in awhile and I completely scalded this one. It didn't burn, but it sure did bubble and thicken and eventually the flour got crumbly, somehow. I went with it though (adding an extra half cup or so of milk to compensate) and it was still delicious! The texture was off, but both my boyfriend and I really enjoyed it. When I remember to mind my temperatures and get the sauce a better consistancy it will be phenomenal. I'm someone who loves to use reduced fat anything, but for the taste to be worth the carbs you really need to use the full-fat cheese. I did cheat with skim milk and still thought it was rich enough. Of the mac and cheese recipes I've made I think this tastes most "pure": thank you so much for sharing!

Super delicious, and it really does just take 20 minutes. I was looking at different Chicken Broccoli Divan recipes and settled on this one because it had fresh broccoli and uncooked chicken (what I had) and was stovetop. Because I was looking around I misread this recipe and used a can of cheese broccoli soup: we liked it, I could see using chicken if I wanted lots of cheese on top or more chicken flavor to fit whatever sides I was serving with it. Using broccoli cheese we didn't feel it even needed shredded cheese on top. I followed the milk portion as stated and thought it made plenty sauce. I might even use sour cream instead to make it super creamy, but this recipe needs no changes to be wonderful. I felt like I needed a zip this particular evening so I added some red pepper flakes: purely preference. This is what I'll make for lean protein and veggies alongside say, sinfully rich mac and cheese: thanks for sharing :)

This was amazing the first day, especially when still a little bit warm. I buttered the pan really well but some of the chocolatey topping still stuck to the pan when I turned it out: I'll really layer it on in the future. The pan size was perfect, I had no mess in the oven. It is still good once the topping fully cools, the firm top kind of mooshes the cake when eating but the taste more than makes up for that. I will not use the boxed cake mix prepared as directed in the future, however: I thought that texture was too "wimpy" for the rich, heavy chocolate topping. "Chocolate Candy Bar Cake" on this site provides an amazing doctored-up cake mix recipe with pudding mix and milk which I will put on top if I don't feel like going scratch. This recipe comes together quickly and made a great birthday cake for my mom and I: thanks very much for sharing :)

Slathered this on a baked chicken recipe and it was absolutely awesome. With that said, I made two huge changes: onion powder instead of minced because it would be uncovered in an oven at 450 and 500 degrees for a combined hour and I was afraid of burning, and parsley for thyme because I had no thyme but really wanted to make this. I discovered while researching subsitutions thyme is one of the hallmarks of jerk blends so don't make that change if you want it authentic, but for us it worked really well. As others have mentioned not the most spicy interpretation, but I liked how the allspice and cinnamon flavors were more prominent instead of just, HOT. Will use again: thanks for sharing!

I loved this recipe because I've never had meat so tender and juicy come along with a skin so crispy and delicious: I've always had to sacrifice one. I did use a 4 lb chicken and it was not quite done in the thighs with the time specified: either stick with a 3lb like the recipe states or at the end of the written cooking time cover with foil and lower to 350 for half an hour, which is what I did with great results. The seasoning is good with a moderate spicy kick, not too overwhelming. I did quadruple the seasonings and would probably go to 5x in the future, I like it crusted. Thanks so much for sharing :)

I had this in my box since 2005 and just made it this weekend: it's a shame I waited so long, absolutely amazing and I will never look for another roast recipe again. I made it to the letter and as we don't eat roasts all that much, I don't think I'll ever see the need to tweak it. Some have commented the water is too much: I think it's a perfect amount. We eat it with lots of delicious gravy over everything, so people who enjoy it in different ways might feel it's too much. I used chuck roasts very well trimmed: not too much fat and super tender. Be sure to mix a couple times throughout cooking so there are no hunks of roast out of the juice for too long. All I needed was a pot of egg noodles to round out this comforting meal: thanks so much for sharing :)

No problems with this bar, sweet and satisfying especially with a strong cup of coffee. I'm aware Karo submitted this version but I was all out of corn syrup (surprise!) so I substituted honey. I made these to satisfy a childhood memory my boyfriend had of peanut butter chocolate cereal bars so I also nixed the butterscotch and used all chocolate chips on top. I have a hunch the 'scotch chips would make this more flavorful still but I sure haven't gotten any complaints making it with just chocolate. Followed the recipe and reviews closely and allowed the mixture to come JUST to a boil: the bars were firmer than the marshmallow recipes but I actually prefer them that way to pack so easily for work. I will make these again, thanks so much for submitting and sorry Karo!

Oh, you know it.

Very, very good. For my own tastes I'll increase the preanut butter for a bigger punch of flavor, but I got rave reviews on these and really enjoyed them as-is. I didn't have a problem with the amount of butter: I think all the ratios are perfect, one of the best scratch brownies I've ever made. It fills the 13x9 pan with a great thick brownie, which is rare - usually they're too thin for my tastes in the larger pan. Thanks so much for sharing :)