Made as directed. I was weary of the caramel sauce. I thought it would be too sticky sweet. But the sauce was really good! The dish was much better with the caramel sauce vs. maple syrup. Next time I will try using large cubes of french bread and tossing the apples in the spice/sugar mix before topping so that all of the apples get some of the spice/sugar. (Also, I used Granny Smith apples and they seemed too tart. I will try a less tart apple next time.)

I scaled this so I could use 2 lbs. of ground beef. I added extra crackers (one sleeve of Ritz crackers - about 1/4 lb.) and used 3 eggs. It didn't set up as firm as I had hoped. I used the glaze another reviewer suggested (3 T. ketchup, 1 T. honey and 1/2 t. Worcestershire sauce) and it was great. I used mild cheddar but next time I might try some mozzarella, too. It was pretty good for basic meatloaf but it almost seemed like it was missing something to give it a little "zing."

These turned out great. I love the fact that they are crispy on the edges and soft in the middle. I used a tablespoon sized cookie scoop and got 5 dozen cookies. I also had to bake for 11 minutes because I used parchment paper.

A friend brought this to one of our parties. It was so addicting, I had to have the recipe! You need to use real butter if you want this to be hard enough to make a cheese ball. To make it a spread, as we often do, use margarine.

I make this recipe regularly. It's easy and very tasty. I use 28 oz. cans of both tomato sauce and tomatoes. I also double the spices but I cut back the salt to 2 teaspoons. I also double the onion. I usually leave out the celery as I don't usually have it on hand. But I have made it both ways and it is great with or without. I always add the sauce to the pan with my sausage. Then I mix in the pasta. I layer half of the mixture with 2 cups mozzarella and then the remainder with another 2 cups of mozzarella and top with the Parmesan. (My family loves cheese!) I only bake it about 35 minutes to keep the top from drying out too much. ***Don't miss out on the sauce by using a jar of pasta sauce. The sauce is very easy to make and tastes great!

These were very easy. I, too, used butter flavored shortening and they tasted great!

I followed the recipe exactly and came out with perfect cookies. I used a tablespoon sized cookie scoop and baked them for exactly 8 minutes. They came out nice and soft - but not too soft. They were great!

This is the best cut-out cookie recipe. My husband raved for years about his mom's recipe. He would eat dozens of them in one sitting! That was until I tried this recipe. Then his mom asked me for the recipe!!

I followed the recipe exactly and they came out absolutely perfect! Very easy and very delicious!

I love these cookies! I make them every year. I am not wild about nuts so I use a cup of mini chocolate chips. I used a tablespoon sized cookie scoop and had about 72 cookies. I don't know if it was the combination of my oven and the fact that I use parchment paper but I have to bake them for 16 1/2 minutes. They are soft cake-like cookies that are soooo addictive!!