Wow, I wont be ordering these out again...they taste so much better made at home, and really aren't a lot of trouble to make! I also add in some fresh sliced mushrooms, and always use real bacon (not the bits)...throw a couple of slices in the microwave, and wallah!!! I serve it with fresh homemade salsa and guacamole!

These mini upside-down cakes are the perfect summer dessert to serve and look so impressive and pretty...with hardly any work! I always use fresh pineapple, and use some of the reserved juice in place of the water in the cake mix batter. Fresh raspberries or fresh pitted sweet dark cherries taste so much better than maraschino cherries!

I am always looking for new ways to serve fish, and this recipe caught my eye! I did change it up a little bit by making it into a Fish Taco Salad! I used hearts of romaine, a shredded cabbage mix, chopped up avocado, a fresh tomato, chopped red onion, and corn tortilla chips. I followed the recipe exactly for the sauce and used that as the salad dressing, except I used nonfat vogurt and light mayo (you wouldn't even notice) and it was awesome, I loved the flavors of the capers and jalapeño! I used a fresh piece of cod, but really any cut of fish would work! Can't wait to make it again!

These cookies were to die for...sinfully delicious!!! I made them with some help from my nieces for my Mom on Mother's day...she loves chocolate covered cherries, so I knew she'd enjoy these! I bought a large candy box and placed each cookie in a silver foil candy wrapper and tied the box with a big silver bow...it was a beautiful presentation. I followed the recipe exactly and it didn't need ANY alterations, although it did make way too much icing...but I used it to top some ice cream sundaes for the girls!

I made this recipe to top homemade buttermilk pancakes and it was to die for! I did half the recipe and still had a lot leftover...but it stores well in a covered container and goes great on toast and bagels!

I love banana bread and this healthier version did not disappoint me or my family one bit…we ate every last crumb! I added another ½ cup of banana, and a ½ tsp. of cinnamon, ¼ tsp. of ground cloves, and ¼ tsp. of ground ginger for some additional flavor…I prefer a spicier bread. This was an extremely quick, easy, and tasty way to avoid wasting some over-ripe bananas!!!

For someone who loves blue cheese in just about anything this was really good! I was looking for a unique side dish for a filet mignon dinner, and this was the perfect accompaniment. I used half and half to lighten the alfredo sauce up a little and instead of an Italian seasoning blend, I used basil, thyme, oregano, and a pinch of nutmeg. It was delicious!

This is simply the easiest, yet tastiest chicken recipe I have made to date...It goes to show that good food doesn't have to take a lot of prep work or fancy ingredients to be fabulous! I love salsa and I am always looking for new ways to incorporate it in my recipes! I topped it off with some sliced black olives and sliced jalapeño peppers to kick it up a notch! I served the chicken with some Spanish rice and no-fat refried beans! It is a healthy, low fat dinner, and unless you tell…no one will ever know!

I was looking for a truly authentic Latin rice and beans recipe that a friend used to make for potlucks years ago…and I found it here! I followed the recipe pretty closely, except I added a few crumbled strips of bacon, because I remembered my friend’s recipe had bacon in it, and I used a yellow Spanish rice instead of the brown, and chicken broth instead of water for more flavor. Even my picky eater son enjoyed this and actually had seconds! It was a perfect side dish to chicken fajitas!

You really can't go wrong with this recipe...I omitted the butter completely and I did not use Sherry, I just added a little more Marsala. I took other reviewers advice and doubled up on the mushrooms, added some fresh garlic, and served it over garlic and basil angel hair pasta! I served it with fresh grated Parmigiano Reggiano cheese to top…it was delicious and very elegant!

As a true born and raised Lancaster County native…I must say, this recipe really does capture the authentic “Pennsylvania Dutch” recipe you will find at the local Fairs or Festivals! I did add some additional seasonings to my taste…tarragon, white pepper, saffron, and a dash of poultry seasoning. For the rivels, the trick is to make little pea size balls of dough, if not, the dish would be more like chicken and dumplings. I made this for my sick niece one weekend we were snowed in together, and it was a perfect snowy winter night dinner to sooth a cold!

There is something truly special in making your own bread, from your own hands...I am just learning, and this was no exception! I did activate my yeast in a half a cup of warm water with a tsp. of sugar before I added it. The recipe wasn't real clear on that, and I am no expert, but it seemed logical…and it turned out fine. I used herbs that I happen to have on hand and didn’t want to go bad, like fresh thyme and basil, and added some roasted minced garlic into the bread mixture (you can never have too much garlic in my opinion)! I topped the focaccia bread off with some grated fresh mozzarella and parmigiano reggiano cheeses. It was fabulous served with a glass of white wine, assorted cheese, and some fresh fruit!

This was a truly authentic taste of Tuscany soup! I used hot turkey sausage, and added fresh garlic, sliced carrots, white beans, chopped broccoli rabe and the greens instead of kale, and some grated Parmigiano-Reggiano cheese. We could not get enough of this soup on a rainy, cold, winter night!

Wow, these are sure to impress anyone who sees them or tastes them! This was my first time baking scones, and they turned out perfect for my best friends baby shower! I used pastry flour and chilled the dough before rolling it out, and I used my pizza cutter to cut out the wedges. Additionally, I sprinkled the tops with some course sanding sugar crystals, and then drizzled the melted cinnamon chips and chocolate! Honestly, these were better than scones I have bought from the local bakery!

I loved the idea of this recipe, but I cheated and bought a honey mustard marinade and coated the potatoes in that. I roasted them in the oven for a little over a hour turning frequently. They turned out wonderful, great flavor, and very crispy!

My best friend has told me that out of everything I make...and I cook a lot, that these cookies are the absolute best thing I have ever made! She is pregnant, and craves chocolate chip cookies…so I wouldn’t argue with that! I always scale the recipe to half, and I add a full tablespoon of vanilla (pure vanilla, not imitation). Additionally, I completely omit the white sugar and instead use all half dark brown and half light brown sugar. I do believe I have finally found the perfect chocolate chip cookie recipe!!!

Oh my gosh…this simply beats any store bought roasted chicken!!! This was the first time I have tried to roast a whole chicken, and it was so much easier than I thought it would be! I stuffed the squeezed lemon, and a the chopped up onion, and some fresh thyme into the cavity of the chicken, and the flavor was just wonderful!

I use this chicken recipe for a lighter version of my Chicken Parmesan because I like the fact that you bake the chicken instead of pan-frying. The chicken is so moist, tender and delicious! I use fresh grated Parmigiano-Reggiano cheese, and seasoned Italian bread crumbs. The last five minutes of baking I top the chicken with spaghetti sauce, mozzarella cheese and a sprinkle of additional Parmigiano-Reggiano cheese.

As a lot of other reviewers, this was my very first attempt at making prime rib. I served it for a New Years Eve dinner party and it was delicious!!! I am lucky to have farmer’s market close by, because I got the nicest piece of meat from the local butcher. I made an 8.5-pound roast and I didn’t alter the rub marinade at all, and it covered the entire roast nicely. The secret to this recipe truly is using a meat thermometer… you can’t go wrong. My total cook time was approximately 2 hours and 45 minutes, I took it out of the oven at 130º and as it rested the temperature rose to the desired 140º…it was done perfectly!

One word comes to mind after taking a bite of this…decadent! This truly tasted like a fudge truffle, it was rich, creamy, almost silky! I used reduced fat cream cheese, but trust me, you would have never known the difference. I would also recommend that you use a very good chocolate, I used Wilbur semi-sweet chocolate. Also, make sure your cream cheese and eggs are at room temperature to achieve that smooth silky consistency and I always add the eggs one at a time as I beat them in. The cookie crust is absolutely perfect, I wouldn’t cheat and use Oreos for the crust, they just don’t seem to go with the taste of a truffle.