I loved it, it was super easy and added 1 tsp. I cut the sugar down to 1 cup though and thought it was a little too sugary even cut back, I think next time I'll try 3/4. If you have trouble with texture make sure you soften the cream cheese to room temp, I had no prob with blending.

Ha!! And I always thought I needed a bread machine to make bread?! This is my new favorite recipe and I can't wait to make it again. I followed the recipe to a T, used a can of Budweiser, and it turned out fantastic. I can already tell that I'm going to save a fortune on bread (good rolls cost 50 cents a piece at the grocery store!) My next mission is to figure out how to get it a bit less crumbly so I can use it with sandwiches. Thanks so much for this recipe!!

I thought these were pretty fantastic! They really tasted like enchiladas from a restaurant! The chicken soaked overnight in my fav. chicken marinade: a package of spicy taco seasoning, about 1/3 cup of water, a bit of oil, and about 1/4 cup of salsa all mixed together. I didn't add any seasonings or anything (which I usually do) and I followed the recipe for the most part, except that I couldn't find chile peppers at the store so I substituted with 4 chopped fresh jalapenos. I also added one can each of corn and black beans and omitted the can of chicken broth as my pan was looking quite full and there was plenty of liquid. I actually had to drain some of it (mostly tomato water). My 9x13 pan was stuffed to the brim and I had lots of leftovers. I got 8 enchiladas out of this, but I also kept a lot of the sauce (There was way more than 2 1/2 cups left but it was all the good stuff so I didn't want to throw it away). The only thing is that everything kind of turned to mush so it's not really 'enchiladas' anymore but I'm sure it's something I did. It doesn't matter anyways, because they were great!

My favorite part about a tiramisu is the creaminess- this drink lacked that.

Wonderful, delectable & delicious! This is hands down the best chocolate cake I've ever made! It was so moist and rich- just was too good! I followed the recipe exactly, didn't change a thing, and it was complete perfection, plus easy to make to boot! Thanks for a wonderful recipe that will be a standard in our home!

Delicious! I followed the recipe, with the exception of how I cooked it. I did it in the microwave as other reviews had suggested for 45 sec. and it was great. Too easy to be so good! Thanks!

These were great waffles, but they tasted a little bland. (Of course one you load tghem with buttermilk syrup, fruit and powdered sugar, they were AWESOME!) I made them for a baby shower this morning and they were gobbled up. Like other reviews, I made them the night before and left the batter rise in the fridge. Just a warning, though, put on a paper plate or something because I left it in a 5 quart KitchenAid bowl and it still over-flowed!!

I eyeball a lot of ingredients when cooking and this recipe was no exception. I had a package of 6 pretty thin boneless pork chops and decided that 3 cups of saltines and two cups of cheese was way too much! I crushed up one package of crackers and used about a half cup of parmesan cheese. This still ended up to be too much but not by much. I'm always trying to reduce the fat and calories in my meals so I used a half cup of margarine instead of one of butter. I also found that after dipping the chops and coating them in the cracker mixture, that pushing the mix into the chops really helped to make it stick well. I have a gas stove that I'm still learning about (we just moved in) and it took 19 minutes at 400 degrees for them to cook through. I flipped them at ten minutes (as per another reviewer) and they were moist and very flavorful--not dry at all! My husband and I were very happy...Superb!

This is the same recipe that is in my Better Homes and Garden Recipe Book and it works every time! My suggestions: - Just bake at 400 for about 30 minutes, or goden brown and dry. - For the filling, use white chocolate instant pudding and Cool Whip and use pastry bag with long tip to fill rather than cutting off the tips. - For the chocolate glaze, Mix 1/3 cup cocoa, 1 cup sugar in sauce pan. Add 1 teasp vanilla, 1 stick butter, 1/4 cup milk. Boil for 1 minute, then set aside to cool. Dip the tops in the glaze, yummy!

I don't like this recipe personally, my family loves it though. We always add a teaspoon or two of McCormick Salad Seasoning, a cup or so of chopped pepperoni, and a couple of chopped up sticks of string cheese.

Here's what I did so I didn't have to roll each roll out, and it turned out great. I used 8 Dinner Rolls, thawed but still cold 1/4 cup orange juice concentrate, thawed 1 tablespoon sugar 3 tablespoons brown sugar pinch cinnamon orange zest, if desired Glaze: 1 tablespoon orange juice concentrate, thawed 3 tablespoons powdered sugar Combine orange juice concentrate and sugar in a small bowl. Dip each roll in orange juice mixture until well coated. Place coated rolls in a sprayed 9-inch round cake pan or deep dish pie pan. Combine brown sugar, and cinnamon. Sprinkle over rolls. Cover with sprayed plastic wrap and let rise until double. Remove wrap and bake at 350°F 15-20 minutes. Remove from pan onto cooling rack. Combine glaze ingredients and brush over warm rolls. Garnish with orange zest if desired