This was a fantastic alternative to a birthday treat in lieu of turning on the oven on a hot day... I made half with peanuts and half with pecans since I always get my Peanut Buster Parfait made with pecans instead. This was delicious and simple. Can't wait to "mix it up" by using other flavored oreos, ice cream, carmel sauce, etc.

Absolutely delicious and super easy! I seasoned the chickens and put them on a spit for my convection oven in my spare time and left them to sit for 2 days. Later I just put the spit in the oven and roasted for 5 hours. Wonderful flavor and beautiful presentation!

These were really good corn dogs. I dried the room-temp dogs before dipping and had no problems with the batter sticking or sliding off. Came out very smooth and golden brown as well. I was only able to get 10 hot dogs covered with some batter remaining. The flavor, while much better than frozen, lacks some depth and seems a bit fluffier than those from the carnival. Next time, I will use a bit less baking powder and sub season salt for the salt as well in an attemp to rectify those issues. PS-the leftover batter makes fantastic hush puppies when you add a bit of onion and some "heat" and fry them.

This recipe is fantastic! My family does not care for chunky salsa, so I puree it first. Additionally, I added 1 tsp. cumin to give it some traditional zing. Don't skip the sautee and don't open the lid until its time. This is a perfect side dish for mexican night at my house!

Fantasic recipe as is! I like to prepare things ahead of time for quick and easy dinner, this freezes very well and takes no more time to make a second batch! Also works great as a casserole when layered with peppers from the garden (sweet bananna, bell, even a mixture including some hot peppers), just freeze in advance and then thaw and bake as directed! Wonderful way to use up small peppers from the garden!

I went to college near Springfield and had completely forgotten about this wonderful (albeit unhealthy) delicacy! Indeed a splash of worchestershire sauce is necessary, and I prefer mine made with sliced deli turkey. My kids can't believe I have waited 15 years to share this wonderful dish with them!

Simply Divine! I make the sauce ahead while prepping dinners for the week and freeze in 2 parts. That way I don't have to simmer it as long AND I have sauce for a second dinner another time. Same thing goes for the ricotta mixture, mix it together (don't forget some freshly ground nutmeg) and freeze in two parts. This way I can put together a lasagna for 4 (half recipe) in about 15 minutes before I leave for work and pop it in the oven when I get home for a super quick and delicious dinner.

Excellent Recipe! I made this as a pancake topping and it was perfect! I am going to buy some vanilla ice cream to use up the remainder later today! Next time I might try using some nutmeg or apple pie spices instead of some of the cinnamon to see if it brightens the flavors.

Fantastic dough, easy to work with and very smoothly textured. Scalding the milk first certainly helps keep the dough from being sticky, however, it also could make it easy to kill the yeast if it does not cool properly. I too used my bread machine which made this so much easier. I also substituted higher gluten flour for the all-purpose flour, as I would in any roll/bread application. The topping is different, but delicious on these delicately flavored rolls.

I have a "pet peeve" about those who ammend a recipe before even trying it first. However, I chose to do just that in the case of this recipe. I sweat most of the onions and celery in the butter to make sure they were really soft and then ran a stick blender through the white sauce just to be sure that they were completely unnoticeable to my finicky children. I chose to use ham base instead of chicken boullion and added no additional salt at all. I was amazed, in no time at all, I had delicious soup that everyone loves. What a great recipe! The possibilities are endless with this recipe - cheese, chicken, veggies! Used what little was leftover as an excellent base for making twice baked potatoes the next evening.

I made these exactly according to the directions. They are wonderful! They are rich, light and soft. Do not even need frosting they are so good! Probably in the top 5 of everything to ever come out of my bread machine. I am already thinking of other applications for this divine dough.

This is fantastic--my family loves it! I removed all the pepper seeds and it still has a great flavor, but quite a bit of afterburn. In fact, I made a second batch with Anaheim peppers and blended them together and canned them for winter. YUM!

Quick easy and satisfying! I hot air popped the corn (reduces "old maids" and fat) and added about 1 cup of peanuts. Instead of rolling into balls, I pressed the warm mixture into a bundt pan (what else do you use it for) and let it cool completely. We then turned it onto a plate and put salty pretzels in the center hole for movie night snacks.

Fantastic taste! I substitued half as much dry mustard to eliminate the yellow color and reduced the sugar as others had suggested. The dressing yields enough for about twice the amount of macaroni in my opinion.

Easy, quick and so good! Although I think I had enough dressing for about two batches and just used 6 cans of beans instead.

What a great recipe! Yields a crispy outside and chewy inside. Only problem is that they disappear so quickly that I only got a couple!

I chose to sweat the onions and celery in the butter to soften them. I agree that the cheese should be added to the white sauce, however, next time I would use Velveeta for a smoother texture, since cheddar seems to break pretty easily. This recipe would be great with a cheese substitute of asiago, parmesean and romano and penne pasta. What a great base for so many casseroles using whatever your taste and ingredients on hand.

These are fantastic! We added 1/4 c. brown sugar and 1/2 tsp. vanilla.