Instead of Rosemary used Pampered Chef Dill seasoning. It was fab!

Made just as written using a 1/4 scoop. Cooked for 12 minutes at 350. Turned out excellent, and this coming from someone who never get's cookies right!

This is one of the best meals I have had in a long time. We baked potatoes instead of putting in the sweet since that is what we had on hand. I seasoned with garlic powder and seasoned salt, seared then placed in slow cooker for 4 hours. It was tender as can be! Served with salad, peas and baked potatoes. I would normally make a gravy from the drippings, but I am the only one in my family who likes gravy.

I must have done something wrong. I halved the recipe and let it sit for 3 hours in the fridge. It was so sticky it made a total mess. I used powder sugar to help roll out and got them into shapes. But the shapes did not hold and spread into each other, half of them stuck to the greased pan. A waste of my time, and my 3 year old was covered in sticky dough.

I tried this recipe for a cookie exchange wanting something unique. I don't know if I would ever make these again because of the time it takes. It took me 3 days to finish these. * I baked the chocolate cake and refrigerated it. Left for several hours to run errands. * After cooled I mixed the cake with a tub of milk chocolate frosting. Then refrigerated that over night. * I rolled the cake mix into balls using the Pampered Chef small scoop. Then I froze the balls over night. * The 3rd day I placed toothpicks in the frozen balls only bringing out half at a time so they didn't defrost. * I dipped each frozen ball in the chocolate leaving the toothpick in until cooled. My pan was refrigerated as well so the candy hardened right away. * When all the balls were dipped I melted 1 cup Andes peppermint baking chips with 1 Tbl shortening and drizzled over where the toothpicks had left a hole. I am freezing these until next week's cookie exchange, we will see how they go over! I think they tasted great, but way too much work during this busy holiday season!

This turned out really well for my first roast chicken in the oven. I usually use the slow cooker. I didn't have oranges so I poured some orange juice over it and stuffed it with apples.

Love these! I ran out of flour so I substituted half wheat flour. I really dislike anything wheat, but still enjoyed these! I know they would be out of this world with regular bread flour! I can't wait to make these again.

Very tasty! I followed except for 2 tsp pumpkin pie spice and only 2 cups sugar. I left out nuts. I made one loaf and then added choc chips for muffins. Muffins cooked up in 20 minutes for me. Yum!

Very good recipe. I used 4 tomatoes from the garden and added 1 tbl balsamic vin. I marinated the chicken cubes in Italian dressing for 1 hour before draining and adding to the casserole. I highly recommend this one!

I made a double batch thinking it would last two functions on the 4th of July. But the bowl was scraped at the first BBQ, I had to make another batch before the 2nd BBQ. I tasted the first batch before adding the Vinegar and Sugar and it definitely needed it. Will use this recipe again!

I made these as the recipe stated, since that is what I believe you should review on. These are edible but not great. I was hoping to use these for a bake sale, but they stick too much to the papers to sell. Luckily my 3 year old seems to like them.

4 stars only because it was a bit dry after 6 hours on low, but that is to be expected really. I added 2 cups of water and it wasn't enough but the flavor was really good. I used fresh oregano (First of the summer!!) to the sauce and it made a great gravy. I really enjoyed this recipe!

Extremely good combination of spices! I cut down for 2 chicken breasts and marinated in the fridge for an hour. I must have said yum 10 times!! I wish I had enough for seconds or to throw on a salad for later. Good enough for company!

I followed the directions as is except I did not have any nuts. These turned out wonderfully. I used a small scoop to drop the cookies onto a baking stone. They kept there shape and were deliciously moist and chewy. I will try to remember to make these for the cookie exchange next holiday, I am sure they would win first place!

Used this recipe to teach myself how to make an omelet. Turned out great, used left over ham and cheese.

Like I remember my father making! I put butter crackers on top since that I was I had on hand.

I have made these 3 times this week. I love them and have been sharing with friends. I haven't tried with hazelnuts yet, but can imagine it would taste great! I make on a rectangle baking stone. they cook perfectly and are non stick!

4 stars as written, would be 5 using chicken broth and making a sauce out of the drippings!

Used Pampered Chef Asain Seasoning instead of lemon pepper since we were out. Loved it.

Used chicken breasts and cooked for 25 mintues. It turned out great! I used pan dripping + chicken bouillon cube and cornstarch for a gravy on mashed potatoes!