I make these almost every Christmas Eve and they are always a hit and are never around for long. I'm not sure where I learned this, but I serve them with a mayo mustard dip. I take maybe a cup of mayonaise and just stir in maybe 1/4 (total est.) and stir it. I add the mustard in small batches until I achieve the taste I'm looking for where you can taste the mustard, but it's not overwhelming. The dip always goes over really well too. My sister likes Miracle Whip instead of mayo so we make a batch using it in place of the mayo too. Always a hit!

I didn't quite love these. I think they were just way too sweet and I tend to like things sweet. If you do make them, I filled a large plastic bag with the frosting and then turned over half of them and lined them up. I then piped in a large glob of frosting on each and then used the remaining cookies to top them. I'm sure it saved a ton of time to do it this way and piping the icing was way faster than if I would have tried to scoop it in.

Delicious. The only thing I changed was to sprinkle a little powdered sugar on the tops of them after they baked because rolling them in sugar before baking didn't result in enough for my taste. I took them to our Christmas Even gathering and got rave reviews.

Oh my word! This is so good. It's reasonably easy to prepare, and very impressive. The blueberry sauce adds just the right touch, although the kids preferred it with regular maple syrup. We enjoyed this for our Christmas morning brunch and I will definitely make it a staple for our future Christmas brunches.

These turned out fabulous. I actually prefer these to mashed potatoes for the holiday. I followed the recipe, and kinda of basted the potatoes with the vinegar. Excellent recipe.

This recipe was fabulous. The yams are out carrots are in! I followed the recipe, but used 6 eggs and used 3/4c dark brown sugar. I also topped it with brown sugar,crushed cornflakes & butter. Delicious.

Outstanding. This was really so good and so simple. I decided to add two 15 oz cans of diced tomatoes and one small can of tomato paste in place of the tomato sauce because I love tomatoes. I also chicken broth in place of the water and added 2 chicken boullion cubes. It did need a little more salt, but we're adding that when we serve instead of to the whole pot. This is so much better than even the soup they serve at the local Italian restaurant. Definitely top with fresh grated parmesan as it adds that little extra something and a little saltiness. Thanks for the post.

So very delicious and super simple. I did double the crumble as some had suggested and had a little leftover. I served warm with vanilla ice cream.

Heavenly. I decided to use a graham cracker crust as some have suggested and it was delicious. I did do half banana cream pudding and half vanilla. I topped with fresh whipping cream (recipe: 1 cup heavy whipping cream, 3 tablespoons powdered sugar and 1/4 teaspoon vanilla. Whip all ingredients together). Thanks for the post.

Perfection! I used this for the topping on a banana cream pie. Turned out beautifully and wasn't too sweet, but definitely sweet enough. Thanks for the post.

:-( Both my husband and I thought this recipe was bland. It tasted like ground beef in broth. I tried to doctor it up ~ adding fresh garlic, some italian seasoning. Nothing helped. Maybe our taste buds just need a little more pow!

Thank you Maggie for a fantastic recipe. I've made it a couple times now and have made only some small changes. We are big blue cheese fans so I added more blue cheese. I didn't add the butter to the bacon grease. I just cooked the garlic and mushroom stems in the bacon grease. (which is a must) Lastly instead of the bread crumbs I took a 1/2 a cup of cheddar fishy crackers, put them in my mini food processor and then added them to the cheese mixture. This has joined the family favorites file.