After making these six times this holiday season, I believe I've perfected this recipe! You can use any variety graham crackers or even gingersnaps for the crust, but always use pure unsalted butter. Make sure you crush them well into small enough pieces/crumbs (a food processor worked perfectly) so they'll have enough surface area to absorb the butter and not be greasy. Make sure they are about half crumbs and half pieces, not all pieces! This will also make sure the crust will cover the whole pan and be nice and crunchy. Bake for ten minutes and the crust may not get browned, but take it out. Boil the mixture for at least two minutes and spread evenly. Bake for exactly 10 minutes more and let stand for five minutes. Use one cup of chocolate chips for a thick chocolate layer (equal to the crust) or one-half cup for a thinner chocolate layer. Let stand for five minutes, then spread and immediately press 3/4 cup chopped nuts onto it. I also used toasted coconut (or a mix of the two) in place of the nuts. When you take it out of the pan (using greased parchment paper!!) some of the nuts usually fall off. And finally, after about half an hour out of the oven, so the pan is cool enough to handle, pop it in the freezer! This was the step that made the most difference in my recipe.

This is absolutely fantastic! I had a bone-in breast that I had no idea what to do with, and all my whole-bird recipes in the oven were awful. I used a lot of butter under the skin, stuffed the cavity with quartered onions, a tablespoon or so of minced garlic, lemon juice, and more butter. Then we rubbed the whole thing with Poultry Seasoning, left it breast-down on High for about 3 hours (actually, we forgot to turn it down!) and then for about 2 hours on Low. This is so easy and incredibly delicious. Every time a turkey or even a whole chicken is on sale, I'm going to fix it this way and use the meat, not wasting it on full-price chicken breasts!

This wasn't a crisp in the least. It was a rubbery, bland cake with blueberries on the bottom! Definitely won't use this again.

It was nice and buttery, but nothing special. The horseradish all dropped to the bottom of the foil ... was it too thin? Will try again with some doctoring.

This was quite easy and very good for our Christmas dinner. I used lemon oil for the cream cheese filling and used a Bundt pan. I happened to use a whole can of pumpkin and it turned out fine - very moist and dense, more cakelike than breadlike. The filling looked like it would completely overwhelm the cake, but it turned out to be too little! Next time, I will use one and one-half of the filling. Thank you for this recipe!

Chicken breasts were overcooked in the crock-pot, even set on low. I simmered all the stovetop ingredients -plus 1 thawed and drained box spinach and 1 drained can mushrooms - for about 1/2 hour. Should have used low-sodium soup and broth. This was way too soupy and salty. Diluted with water and mixed well with egg noodles, was ok. It was easy. I would make again with modifications.

This bread was amazing! I can't say if it was "authentic" or not, but it was so delicious that I immediately baked another loaf to share with relatives for Christmas. This one will be in our Keepers!

These were fantastic - the hit of the Christmas Day potluck. I used regular-sized red potatoes that I had on hand [rather than the teeny ones], increased to 2c sour cream and 1/2lb. bacon and baked for 20 minutes at 375. I will be making these again, and soon!

These were great! Used 2c powdered sugar with 8oz soft cream cheese and 1tsp vanilla for the frosting.

I followed recipe with no substitutions. I was expecting a spectacular cookie, but these were just ok. A little bland - needs some salt, maybe? Not bad, but I think I will try a different recipe next time.

This was good, and so easy! The only thing was that it was WAY too sweet. The apple flavors didn't come through at all. Next time I will decrease the white sugar and omit the water as suggested. It's still a keeper!

A fantastic cake. We used 9-in. pans -- cutting them apart with dental floss is very easy. We reserved 1 cup lemon/milk mixture for topping, but it was way too much. Should have used most of the mixture for the layers. BE SURE to add more lemon juice to the mixture that will be used in the middle. I will definitely be making this again, and soon!