Well I guess you CAN teach an old dog, new tricks! I've been baking over 60 years and I'm here to tell you, these are the "BEST" Chocolate Chip cookies I've ever made. Crispy on the outside and soft on the inside. After reading other reviews, I added 1 teaspoon of baking powder and 1 tsp of salt to the dry ingredients, and upped the Vanilla to 1 Tablespoon. I did refrigerate the dough overnight. The next morning I let the cookie dough set out on the counter about an hour. For consistent sized cookies, I used a small ice cream scoop (about 1-1/4" across). While these cookies don't seem to spread out as much as some, they will spread out. Cookies need room to bake correctly, so don't crowd your pan. I placed mine about 1-1/2” apart, on a parchment paper lined cookie sheet. You can use the parchment paper over again for the next batches. I put the cookie dough back in the refrigerator between batches because I noticed, as the dough got warmer, the cookies spread out more as they baked. For my oven, I baked the cookies 11 minutes, at 350 degrees. This make an enormous amount of cookies, I got about 14 dozen (2-1/2") cookies. I would suggest making 1/2 a recipe for a normal sized batch. Of course if you like "enormous sized cookies"… GO-4-IT and make the whole recipe, just remember to place them further apart and bake them longer.

If you are looking for a creamy, comfort food type, Mac & Cheese... this isn't it! Personally not what I think of when I want Mac & Cheese. The milk curdled and it looked like cottage cheese had been mixed in. You know how Cheddar Cheese separates, and doesn't melt to a creamy consistency? Well that’s what it did! You could feel the graininess of the Cheddar Cheese in your mouth. If you are going to try this recipe, I would recommend a creamier cheese, with a better melting consistency. If you use salt in your cooking, this definitely could have used salt (yes, even with all that cheese) and some additional flavors, perhaps garlic powder or onion powder. After reading other reviews, I doubled the cheese but that didn’t help. I used 8 oz. Cheddar and 8 oz. of a Monterey Jack/Colby Blend, 1/2 tsp. white pepper and 1/2 tsp. dry mustard powder. Easy isn’t always good! Cooking the macaroni and making a cheese sauce isn’t really that much more difficult or time consuming and, bottom line, well worth a little extra effort. I won’t be making this recipe again.

I was home alone tonight and we had our first snow shower of the season: put a chill in my bones thinking of what's to come... LOL Saw this recipe and figured a nice hot bowl of soup would warm me up. Well if you like canned, cream of chicken soup... go for it. To me this was nothing more than that... canned cream of chicken soup, with some lemon juice and a bit too much rice. Some recipes, made fast and easy, just don't measure up. Won't make again, but now I'm on the hunt for a really good recipe for authentic Avgolemono Soup, which really isn't that difficult or time consuming to make, in the first place.

Ok, I’ll give this recipe 5 stars for mixing and baking methods, it worked well for me, no cracks and a decent texture (didn’t use a water bath). Only 3 stars on flavor though. To me this cheesecake fell flat on flavor and it didn’t seem sweet enough. The crust ingredients didn’t look right, so I followed the ingredient list on the box of Graham cracker crumbs. After I formed the crumb crust, I greased the sides of the pan. I then blended the cream cheese and sugar with an electric mixer. In a small dish, I beat the eggs together and added them all at once, using a rubber spatula to blend in the eggs and all the remaining ingredients, didn’t want to over mix. All said, I will make this recipe again but tweak it some; maybe a bit more sugar, and some lemon juice and grated lemon rind, so the flavor is more to my liking.

I tried this sandwich, as written, and it was good but a bit too rich for me. Another reviewer called this sandwich a fake, which is wrong. This sandwich can be baked and broiled or fried in a pan, with or without Mornay or Bechamel sauce. Gruyère is traditionally used and is a Swiss cheese, although camembert or brie can be used. The version served with the egg on top is called a "Croque Madame". Made with tomatoes it's a "Croque Provencal," made with Bleu cheese a "Croque Auvergant." So you see, as with any recipe, there are probably as many variations as their are cooks.

This was just OK. I just don't think it beats Grilled Cheese and Campbell's Tomato Soup... Ahhhhh now that's comfort food.

When my Daughter-in-law gave me a plate of these SCRUMPSIOUS cookies, I asked her for the recipe and was surprised to find it was from Allrecipes.com. I have been a member for years but somehow missed these gems. These cookies are SOFT, CHEWY, DELICIOUS and FOOLPROOF. After reading all the reviews the only conclusion I can come to, for those having trouble with this recipe, is they are measuring wrong, not chilling long enough, or their ovens temperature is off. It’s certainly not the fault of the recipe. I too prefer DARK brown sugar but I still use margarine, butter makes the cookies spread out more. By the way, place day old cookies in the Micro for a few seconds and they're like they just came out of the oven. These cookies are easy to make and simply WONDERFUL!

If you are going to take the time to make Tamales, you want them to turn out perfectly. This is a good recipe but the instructions leave out a few important steps: (1.) One of the biggest mistakes, when making the Masa dough, is not mixing long enough; which causes the tamales to fall apart. Mix the Masa dough with an ELECTRIC MIXER, until a small amount (1 tsp) will float in a cup of cool water. (2.) Spread the dough on the bottom 2/3 of the corn husk; placing the filling in a line down the center of the dough. (3.) You should never have to secure your Tamales with a toothpick or strip of corn husk, if folded properly. When folding; fold in one long side, about 1/3 over filling; then fold in the other long side, overlapping the first (this will help to hold the tamales together). Fold down the top 1/3 and place in steamer standing upright, with the folded end down and open end up. Turning your pan on its side will make it easier to stack the Tamales on top of each other. As you lay the Tamales in the pan, on top of each other, this will also help to keep them folded. Don’t over pack the pan, just tightly enough to keep Tamales in an upright position. If you don’t have a Tamale steamer you can use a large pot with cover. Place an inverted cake pan in the bottom of the pot and place an inverted pizza pan over the cake pan. Stand your Tamales (open end up) in the pan; add water, cover, and steam.

My family and I really liked this. Half the bread was eaten before it cooled completely. Nice moist bread, not overly sweet, with a pleasant texture. I made a double recipe and added 1 cup of raisins to one loaf; mixed in with the dry ingredients prior to adding the buttermilk. The raisins added a touch more sweetness and we all agreed we like the loaf with the raisins best. I wouldn’t really call this Irish Soda Bread. It’s not at all like the typical hard, hockey puck type Irish Soda Bread I’ve had in the past. I will definitely make this again, with the addition of the raisins.

THANK YOU... THANK YOU... THANK YOU!!! I had been making this pastry dough for years, until I lost the recipe. I called it "1 2 3 Puffed Pastry" because I always doubled the recipe for my LARGE extended family, for the holidays. I remembered the amounts "1 2 3" but my mind kept telling me I used cream cheese. When I found this recipe the light went on...LOL I used SOUR CREAM... not cream cheese...DUH! Roll the dough out thin (1/8" to 1/4") cut out 2-1/2" rounds of dough. Place a scant teaspoonful of Solo brand fruit, nut, or poppy seed filling down the center. Fold the sides up and over the filling, overlapping the dough and pinching together to keep the dough from unfolding during baking. Bake on parchment lined cookie sheets, in a 375 degree oven, 12 to 15 mins or until light golden brown. When baked, cool completely on wire rack and dust with powdered sugar. Since there is no sugar in the dough you can even use savory fillings of cheeses, vegetables or meats, for great appetizers. I can't THANK YOU enough, Patti. My family will be delighted, that I can make one of their favorites once again.

These tasty treats are a favorite of my Daughter-in-law and have become a holiday tradition in our family. I always use 1/2 cup of butter in the crust but this year I forgot and only used 1/3 cup... OOPS! Be sure to really press the crust into the pan quite firmly and make them a day ahead of time, they'll set up and cut better. These don't always cut into perfect bars, there is always a bit of crumbling but hey they are homemade... and homemade always taste the best. If you want something that looks bakery made... I suggest you go to the bakery...LOL

Thank you for trying my Creole Seasoning Blend and for your reviews. While Creole seasonings all have similar ingredients, the combinations and ratios do differ. I was never happy with the commercial blends so, through trial and error, I came up with a blend that has a good amount of heat while still allowing the flavors of the spices and herbs to comes through. And no, KPATER, this is not Emeril's “Essence” recipe.

Greetings all! :-) Thank you for trying my recipe and for your reviews. I love to read how others have taken one of my recipe and added to it, to make the recipe their own. The addition of corn, black beans, green onion, etc... all great ideas. Most recipes, with the exception of baked goods, are adaptable to variation. So never be afraid to experiment, that's what makes cooking fun. And when someone says "I love this, can I have "YOUR" recipe?"... now that's a great feeling.

Oh what fun... I just love the flower design. I have been making this cookie for many years. AKA "Amish Sugar Cookies". Because the dough is so soft though, I found if I use 4 3/4 cups of flour, the dough is a bit easier to handle and refrigeration isn't necessary. I always used to flatten the cookies with a fork, in the old, boring, crisscross pattern used for peanut butter cookies. Using the thread spool just makes a wonderful cookie look even better. And since they say "we eat first with our eyes" maybe the flower design makes them taste even better too... LOL Thank you, Jacquie, for the great idea.

This is close to my own recipe but I've always used all butter. I was never quite happy with the results because the frosting was always a bit too sweet for me. Following Rick's recipe, but using half salted butter & half regular Crisco, 6 cups of confectioners sugar, about 4 to 5 ounces of heavy whipping cream and 2 teaspoons of pure Vanilla, I found the PERFECT BLEND. Great spreading consistency and just sweet enough. The Crisco seems to cut the sweetness, while giving the frosting a bit more stability, which is great if you're going to use it for piping borders around a cake or making rosettes and leaves on top. Be sure to beat the frosting with an electric mixer on high speed, a minimum of 10 minutes, or until nice and fluffy. Had enough to GENEROUSLY frost 24 cupcakes, with about 2 cups left over. Can‘t believe using Crisco would make all the difference. Thanks Rick!

This recipe is close to my own recipe, except I've never used sour cream in my Baked Ziti before. With all the 5 star reviews, I thought I'd try it. After all, there's always room for improvement... right? Well, after being asked "why did you have to go and change your recipe"... a couple of times too many, I decided I'll stick to Ricotta. Thanks anyway.

Greetings all! :-) Thank you for trying my recipe, and for your reviews. Some have commented on the rice being under cooked or mushy and I'd like to address that issue. Unfortunately, oven temperatures very dramatically and not everyone has the same type of cookware. For my old oven, and the very large enameled roaster pan I use, the rice did cook correctly. I recently purchased a new gas stove and nothing seems to cook the same (wish I had my old stove back...LOL). I find it now takes closer to 2 hours in my new oven. With this in mind, I suggest checking the rice more often during the baking time, and adjusting the cooking time and/or temperature to suit your oven and cookware. And if you cut the recipe amounts by half, please remember to adjust the cooking time too. Traditionally Jambalaya has more of a porridge consistency; therefore the rice will absorb most of the juices. If you prefer fluffy rice, surely you can cook the rice separately. If you like a soupy consistency, you can certainly use less rice.

Thank you, thank you, thank you, I had this recipe years ago. This is from an old cook book, which I lost while moving. I would often put a thin layer of Solo fruit filling, or almond paste, over the crust, between the two layers. Easy and elegant dessert, great for company.

After reading previous reviews, I added 1/2 tsp. crushed garlic and an 1/8 tsp. cayenne pepper to the milk and butter mixture, for additional flavor. The dough is quite similar to cream puff dough. I am used to working with this type of dough, as I have been making cream puffs for 30 years. These puffs did not rise correctly, did not brown nicely and they collapsed as they cooled. I can only assume the addition of the cheese produces a heavier dough. The flavor was good but the finished product was disappointing.

Very easy to prepare, less then 5 minutes, and the oven did the rest. We enjoyed this recipe and will make again. I used (2) large boneless, skinless chicken breasts. The chicken was very good but a bit dry, could be my oven. Next time I will reduce the cooking time (for 2 pieces) to 35 or 40 minutes. I used 1/4 cup of mayo and cut the other ingredients by half. I agree with one of the other reviews, it could be a little spicer, so next time I will add some additional spices to suit our taste. I baked the chicken on a cookie sheet, lined with aluminum foil that was sprayed with oilve oil and clean up was a snap too. Thanks Elizabeth!