Very good recipe. No "WOW" factor, but very good. I used sourdough bread. I will make again, but I might play around w/some additional ingredients, like chocolate chips or something. Thanks for the recipe, Ellen.

This is a good recipe. It was not quite sweet enough for me, so I will adjust the sugar the next time. I am making it for a bread pudding also on this website, and I'm excited to try it. Once the sugar is adjusted to my taste, this sauce will be very addictive!!! Thanks for the recipe KDA949.

I made these for an office function, and every one was raving about them. i followed a few of the reviews advice. i mixed the biscuit and sausage first, and then added the cheese (only 8 oz of cheese). i first baked them on a cookie sheet, but they burned on the bottom, so i followed another tip to put a cooling rack on top of the sheet and then put the sausage balls on the cooling rack. I also cooked for 20 min. They turned out great!

Very good! I made this today to practice for Thanksgiving Day. I try to make things at least once before company comes over and eats them and let me tell you, this chutney is going in my permanent holiday recipe album and I will serve this every Thanksgiving and Christmas from here on out. Wonderful flavor, beautiful color, and it smells soooo good while it's cooking. I will make another double batch to give as gifts too. Thank you for a new holiday tradition recipe for my family, Cheryl.

Great fall recipe! And the best part is that you can play around with the ingredients to use what you already have. I even threw in some elbow macaroni (to use it up) and it turned out great. Typically soups like this taste better the next day - but by then, my macaroni had sucked up a lot of the liquid, keep this in mind so you can account for it. :)

I was really excited for these, but was dissapointed in the end. I didn't think that they had much taste to them. I did omit the molases, so that may have been the key ingredient. I gave 3 stars b/c although i didn't like them, my boyfriend said he would eat them again.

I used way more cheese than called for but it was so delicious.

Best apple pie ever.

This recipe is very versatile. I added green peppers and sauted the onion and peppers with chopped chicken tenderloins to make it more like actual fajitas. I cooked the salsa/bean/corn mixture in a separate skillet while the chicken and peppers cooked. You can use any kind of salsa you have on hand, I only had bean and cheese salsa and it was great. I used one package of fajita seasoning for each skillet. When everything was done I layered the salad by laying down a bed of tortilla chips, followed by lettuce, topped with chicken/onion/pepper mixtures, topped with corn/bean/salsa mixture, then added cheese and sourcream to top it off. Tomatoes on the side made for nice presentation, plus baby tomatoes are all I had. There is a lot going on with this salad but it all work sso beautifully together and tastes amazing.

I tripled the recipe and turned this into a stir fry. While I was mixing the sauce, I used raw shrimp and sauted them with garlic in a little olive oil. Once they were almost done I added the sauce and let it simmer to thicken a bit. While it was thickening, I microwaved two bags of "steam in bag" stirfry veggies. When they were done I added them to the skillet and heated through. I served over rice. Super easy, super tasty, and a wonderful presentation. Looked like something right out of a chinese restaurant.

I have been making this recipe for some time now and it is the only recipe I have felt the need to post a review about. I make the marinade exactly as the recipe calls and it is absolutely delicious. But it is also easy to tweak for whatever you have in the house. Any kind of venegar or mustard tastes fine with it and I often use lemon and lime juice instead of squeezing the citrus (I just eyeball it and use half as much lemon as lime) and it is also always delicious. It is very hard to screw up this recipe. This is definitely best for grilled chicken kabobs, but making kabobs is too time consuming, so I put a grill basket inside a 9x13 pan and pour my marinating chicken into it letting the marinade drip through to the pan. I then cover the chicken with large chunks of onion, green/red/yellow peppers, and pineapple. I take the whole pan to the grill and put the basket chicken side down on the preheated grill, then pour all the runoff marinade from the pan onto the veggie side of the basket so that everything is well coated with the marinade. Let it grill on medium for about 10 min per side (until everything is nice and brown) and youve got tasty kabobs without the hassle. I usually serve it over a bed of lettuce and make extra marinade as a dressing and turn it all into a salad. My "shishkabob salad" is a huge hit with my husband and his friends.. and getting men to rave about salad is a testiment in itself.

Great recipe! Made it for a boating trip...my friends gobbles them up! Thank you for sharing!