Very easy and very good. I had to add more milk, but other than that, stuck to the recipe exactly. There are so many reviews, the only helpful tip I can give is I used a tbsp of dough for each "ball" I rolled. It yielded EXACTLY 24 cookies. And the icing was EXACTLY enough. Not one drop more was left of either dough or icing. That kind of surprised me for some reason.

The taste is very good. I did make the roux as many others suggested. I also put pieces of the turkey in the gravy for "authenticity". This is a fabulous solution for the "big holiday". However, it is very time consuming. I did not stray from the ingredients listed. I did have to use 6 turkey legs as that's what was available at the store. This gravy takes just as long as cooking a whole Turkey on Thanksgiving. But I will say, it takes alot of stress out of an already stressful situation.

I thought these were a very tasty way of serving brussel sprouts. Who doesn't like bacon in anything? I used fresh sprouts. They usually come in a 10 oz. tub. I used 2 shallots (plenty) and 4 pieces of bacon. I boiled the sprouts before putting in the pan of bacon grease (no I did not use a second pan with olive oil). It was enough for four servings.

Fantastic! And not as hard as it looks.

5 stars for fast, easy and just a little different. Tried it with several different "dippers", and crusty breads or little italian toasts are best. I am surprised there aren't more reviews. Thanks kim!

Absolutely loved these. I did sprinkle garlic powder with the s&p. Thanks Patricia!

excellent! will cut the sugar in half next time though. I didn't have sesame seeds so omitted, but I think they woulld add to it.

I finally tried this last night. It was good. Everyone else LOVED it. That's why it gets 4 stars. BUT it gave me EXCRUCIATING heartburn (which is normally not an issue for me. ever), so I'm not giving it 5 stars. Having said that, due to rave reviews from those who ate it, I'm actually about to recommend it on the exchange!

I haven't rated these yet because I am a moron. I bought the refrigerated dough and used that. (Key word, refrigerated), and no, I forgot to freeze it. Next time I made them, I cut the dough up (out of the refrigerator) and then froze. Way better. They're excellent! And yes, the BEST. Thanks LTH!!

very good. lots of chopping but really good. made the night before.

ditto on the phyllo cups and bruschetta. fast and easy. cut the mayo by ALOT. make the filling ahead of time (2 minutes at best) and fill the cups when company comes. oven for 10 minutes. DONE!

I really wanted to like this. And it was good. However, "sugaring" the almonds was tricky, burnt them on the first try. watch the amount of butter. also the dressing, though good, is heavy. do NOT put on until just before serving. after that, doesn't take long for the fruits to turn into mush. also the prep time on this has got to be wrong. 15 minutes? took me that long to do the mango and papaya and get them in the blender for the dressing. 55 minutes, although I did use an extra mango. still way off. I gave it 3 stars because it took too long, was expensive and not a light summer salad as I thought.

As always when using crescent rolls as a base, I baked the bottom layer for 5 minutes in the pre heated oven first to avoid undercooking later. This also makes it easier to spread the cream cheese mixture. Personal taste, I cut down on the sugar in the mixture and also the topping can easily be cut in half. And let cool completely before you try to cut it. Easy, fast, cheap and delish! What more could you ask for?

This is hands down the best coleslaw recipe. I used hellman's and just shy of the sugar amount. Absolutely fantastic. The best things about it is that it takes two minutes to put together (literally), it's cheap, and the result is, you've brought the best dish to the party! Thank you Sandi!

I was really looking forward to this as an alternative to the usual tomato, onion, etc. It was okay. Not very tasty. I added one clove of minced garlic to give it more flavor.

Very good. A bit spicy. But beware. You must have at least three good burners to do this. It's all stovetop. You need a pasta pot, and two saute deep pans, one for sauce, one for chicken. Personally, my stovetop has one good burner, the other three are not as hot OR BIG. It was a geographical nightmare.. moving pots around. DEFINITELY cut in half the bread crumb mixture and egg. What a waste.

MOM! THIS IS THE BEST THING YOU'VE EVER MADE!!!!!!!!!! nuff said.

Let me start by saying I'm not exactly a genius in the kitchen, but...instead of using puff pastry sheets, I used the pepperidge farm puff pastry shells because I thought going through all that with the sheets wasn't worth it when all you needed was a pastry cup. Bad idea. I didn't realize they come flat and raise in the oven. They have to cook for 20 minutes, per the package instructions. So I cooked them for 15 minutes and cut out the middle. (You can't take off the top and fill them. When you take off the top, most of the pastry comes off and there's no "well" to stuff). When you cut out the middle, the space is so tiny. It was hard to judge how much nut mixture vs. cheese to get in there. I put them back in the oven for 5 minutes and the cheese melted. Having said all that, they were just okay. I thought the mustard was too strong (I used grey poupon). And don't chop the nuts too small or they just get lost. I gave it 4 stars because I didn't use the sheets as directed and maybe the filling would have been more balanced (more cheese vs. mustard mix) and tasted different. Another reviewer used phyllo cups and had success. The silver lining to this attempt is I found puffpastry.com and they have some recipes there that I'll try.

fantastic. made exactly as directed.

I halved this recipe and put in phyllo cups just to try it. DELISH! Took about 10 minutes to prepare and about 15-20 mins in the oven. The halved recipe called for 1/4 c and 2 tbsp of sugar. I used 1/4 c brown sugar and 2 tbsp. white. I also chopped the pecan halves. Because they were basically bite-sized, they were not too sweet. Because I was only trying this out, I had 15 phyllo cups. I halved the recipe and I think I had enough for 15 more. Good way to use up my pecans from the sweet potatoe casserole I made for Thanksgiving. Beats anything you can buy in a bakery. A keeper.