Delicious! The recipe is very easy to make, but time consuming. It would make a great rainy day project. I used devil's food cake mix, and made my own cream cheese frosting (whipped together 8oz. cream cheese, 1/4 c. butter, 1 c. powdered sugar, 1/2 tsp. vanilla extract). I also melted down a few oz. of Trader Joe's 72% bittersweet chocolate for the outside chocolate coating, instead of confectioners coating, and it was delicious. I melted the chocolate in the microwave, instead of a double boiler.

These cookies taste delicious, but completely crumble when I try to pick them up. They certainly 'melt in your mouth'. Perhaps I should have used 2 cups of flour like some other reviewers did. Also, my cookies are much flatter than the photo. Not very photogenic. I followed the recipe exactly, except I added 1 tsp. of almond extract to the batter. I cannot imagine what went wrong here....

Although the recipe was a bit more time consuming than I planned for (about 1 hour total from start to finish, including all prep work), it was worth it. My family raved about the sauce. Also..who knew sirloin steak could be so good? I served it with mashed potatoes and roasted asparagus. This recipe makes lots of extra sauce, so make a side dish that will help use up the sauce (mashed potatoes were perfect)...you will not want to waste it!

I actually want to give this 4 1/2 stars. I made 1/2 the batch with blackberry jam, and the other half with strawberry jam. The presentation of the cookies on the plates is very pretty and impressive. It looks like you spent all day baking, when, in fact, the recipe is simple, and easy to follow. I liked the taste of the final result cookie, but didn't love it. I would have preferred a more buttery flavor to the cookie. I found the cookie a tiny bit bland, but the jelly helps make up for it. My guests and kids loved the cookies, and I certainly ate my share, but I was hoping for more of a butter cookie.

I have made this twice now for dinner guests, and they always rave about it. My family loves it as well. They call it my 'homemade Rice-A-Roni', and will not eat the boxed version anymore! This dish is MUCH better! When making it for a dinner party, I make it the day before. I under cook it by several minutes, let it cool, cover it, and stick it in the refrigerator. An hour before I am ready to serve it, I take it out of the refrigerator, and let it get to room temp. Then I pour about 1 cup of extra broth all over the top of the rice to moisten it. Cover with foil, and cook at 350 for 20-25 minutes. Check for heat and doneness, adding more broth if needed. Comes out perfect every time!

Excellent! Chicken Marsala is one of my favorite dishes, but it can get very bland and boring if not done properly. This recipe is perfect! Easy and quick to prepare, perfect flavors (I added a little more salt and pepper than the recipe called for), and impressive enough to serve company. My entire family gobbled it up, and there were no leftovers. This proves sometimes the simplest dishes are the best!

It is almost a waste of time to rate this recipe, since it is obviously so popular already. These muffins were the best banana muffins I have ever had AND they were the quickest and easiest to make. I took suggestions from other reviewers and substituted canola oil for the melted butter, and added 1 tsp. of vanilla extract to the batter. The recipe made 12 med. sized muffins that barely lasted 24 hours in my house. YUM!

The flavor of these sandwiches was good, but I had to chop up the meat into tiny pieces after cooking because the beef sirloin was very chewy. I am pretty sure I bought the correct cut of meat, and I am not sure why I seem to be the only one with this problem, but once I chopped up my cooked slices, the sandwiches were delicious. It just took about 10 extra minutes of chopping to make the meat soft enough to chew.

This fondue had a wonderful taste to it, but the consistency was a bit too thin for me. I followed the recipe exactly, with the exception of having to double the recipe in order to fill my fondue pot and making it a day ahead of when I was serving it. I would describe the consistency as a little thicker than Hersheys chocolate syrup. I prefer my fondue to be more thick, like fudge sauce, so you can really glob it on your fondue dippers. This sauce, although delicious, kept dripping off my fruit and cake, leaving little fondue left on my dipper to enjoy.

I used thin sliced cutlets, instead of chicken tenderloins. This dish was so flavorful and zesty. Quick and easy to make. The sauce will make an excellent topping for rice, which is what I will serve it with next time.

This was surprisingly delicious. I added 2 # of baby potobellas, sliced, and 1 jar of chopped roasted red peppers in oil (drained) to the saute. Added another tablespoon or two of butter and more than a pinch of garlic salt. Hubby and I loved it! Served it with Lemon Butter Chicken.