THIS RECIPE IS WONDERFUL!! I read the other reviews and used 1 1/2 cups shortening and 1/2 cup salted butter and about 6 cups powdered sugar and beat my mixture until it was really, really fluffy, and I agree with other viewers who wrote previously that this recipe is truly lickable!! It almost didn't make it to the cake I wanted to frost; my family kept coming in and sneaking "swipes". Thank you for such a delicious recipe!!

This is delicious! I scaled it down for 4 servings but next time I will double the sauce because my parapalle (sp?) pasta sucked up the sauce! I used half and half instead of heavy cream, but other than that didn't change a thing! Served with garlic bread and a salad with homemade Italian dressing, and my husband said he wants this again and again---yay!

Wow, this was delicious! I used homemade chicken stock and added a minced clove of garlic and more thyme than called for, also was out of half/half, so I used 1% milk and some unflavored coffee creamer (!) and it was wonderful! Next time I make this I'll add the sherry; I didn't have it today. But we gobbled this up, and it was so easy to make, too. Thank you for the recipe--this goes in the permanent rotation.

This made my house smell so savory-flavory good! My whole family loved it and I recommend using fresh mushrooms. I checked my liquid at the end of the covered bake time and had to add about a half cup of beef boullion because I had forgotten that I had only added one and a half cups of the red wine, (didn't want it to be too "winey" for a first attempt) and that worked out perfectly! Also, I only had to bake it uncovered for about 15 minutes. I also used the meat from two T-bone steaks I had in the freezer instead of the stew meat and it was still delicious and tender. Thank you Teri for a great recipe!

This was easy and tasty. I left it uncovered and used Kosher chicken and it was delicious!

I was neither wowed nor disappointed by this recipe. It's tasty, but not "knock your socks off" caliber, in my opinion. Nice overall.

Tried this today for Father's Day and it was very good! I doubled the Oreo's called for and next time I will use more Cool Whip, but my family gobbled it up (although it's pretty rich)---I will be keeping this in my recipe file for sure!

I gave this recipe 3 stars because although I loved the fact that the ingredients were all ones I already had in my pantry, it was so-so for us. The flavor was good, but not great, and my chops were tough, even though I had done what others wrote and covered it with foil for the first 30 minutes. Nice recipe, but I think I'll continue searching.

This tasted pretty good, and I made it with sliced chuck roast; no need for sirloin. The only reason it didn't get 5 stars from me is because my green peppers were mushy. I think next time I will add them after the meat has cooked about 3 hours. But, I will be making this again, so thanks for posting it.

I've made a cake very, very similar to this for years and I've discovered that the apple taste is better with 4 Granny Smith apples, sliced about 1/4" thick. I've sliced them before with my Pampered Chef apple corer/slicer thingy and couldn't taste the apples, so it's better if the apples are sliced thicker, but not too thick. I usually add 1/2 tsp of fresh orange zest to the batter, too, just to take it up a notch, and next time will mix my apple slices with the cinnamon-sugar mixture instead of sprinkling it over the apples. People love this cake, and it smells SO good while it's baking!!

This is the exact same recipe my MIL used 20 years ago. Terrific then, terrific now.

you can use crushed corn Chex cereal with melted butter if you're out of cornflakes.

I'm giving this recipe three stars because it seemed bland to me, however I only used one and a half cups of Starbucks' Italian Roast coffee (I'm the only coffee drinker in the house)and the rest of the liquid was beef bouillon. Next time I'll add more coffee and some herbs----but here's a tip: I layered 3 sirloin steaks on top of each other because that's what I had on hand, and it cooked beautifully in the crock pot for this recipe!

The ingredients sounded good so I tried this recipe...I gave it three stars because it's ok, my family ate it, but I wasn't as impressed as I thought I would be. Easy recipe, though.

This was pretty tasty, even though I found out by reading other reviews that I had made a mistake! I didn't top it off with tortillas, only the cheese, and didn't realize it was supposed to be covered. So, I baked it, uncovered, for 40 minutes and let it sit for 5 minutes, and I think it turned out pretty good! I think the fact that it turned out good and not soupy like others have mentioned, is because I didn't cover it in the first place! LOL. I like the addition of the cream of chicken soup/sour cream base. I also sauteed fresh chicken strips with a little olive oil, cumin, and chili powder since the recipe doesn't exactly say what to do with the chicken. I think I'll be making this again.

My family loved this dish! I loved how the mushrooms picked up the flavor of the sauce, and it was a nice change of pace for us, since we eat a lot of chicken (picky husband, lol). I will double the sauce next time and all all the vinegar recommended because I was concerned that it would be too tangy with the orginal amount, but it was delicious! Can't wait to make it again. I used boneless chicken thighs which were wonderful. Thank you for sharing!

This was delicious on carrot cake! I added a bit more vanilla and Neufchatel cheese, and it mixed beautifully in my Kitchenaid mixer. It was tangy, yet sweet and vanilla-y. Thank you for a good, basic cream cheese frosting! Be sure to use only unsalted butter! ****For the poster above me: this will stiffen up in the refrigerator.

My house smelled heavenly while my cake was baking! The taste is good, the texture light.....I think I like a denser cake for my taste. I added a cream cheese frosting to mine. I think I'll keep experimenting with carrot cakes.

I also can't believe how simple and easy this little recipe is! Perfect for when your family craves cookies and you might not have the time! We added chocolate chips to ours and scooped them onto the cookie sheets with a teaspoon and they released nicely, not sticky at all. Good recipe for children to learn with. Thanks for sharing!

Well, my dough is mixed and resting in the frige right now, so I don't know what they'll taste like, but I used my Kitchenaid mixer with the paddle first and dough hook second and even though I used all 6 1/2 cups of flour, my dough was soooo sticky! No one else has mentioned sticky dough, so maybe it's just me? Plus, I am a little confused as to where to let the rolls rise after being in the fridge overnight: in the fridge, or on the countertop? I'm going to bet on the countertop, so I'll let everyone know. I'm also used to placing dough in a greased bowl, and there was no mention of that in this recipe, but I did it anyway. Three stars so far for the confusion.*****update: I changed my review to 2 stars because the rising rolls stuck to the non-linty towels that I used to cover them, and when all was said and done, I had bread shaped like rounds of dough. My dough was still sticky when pinching off pieces to place on the cookie sheets for the final rise, and these didn't melt in your mouth or were fluffy----it was bread in texture and taste. I guess that's ok if you wanted to make homemade bread without kneading it.....but I won't be making this recipe again. Not impressed at all.