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super good, super easy! I followed the reviews of others and added spices to the breadcrumbs. I also used frozen chicken breasts so I baked them for extra time in the oven (followed the directions on the bag of chicken for baking times). This meal is definitely one of our staples now. I will never pay for chicken parm again!

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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Dec. 26, 2009

these tasted very good; but they didnt stay fresh very long. If you make these cookies remember that they HAVE to be consumed within a few days.

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Big Soft Ginger Cookies

Reviewed: Dec. 26, 2009

soft, chewy, and stayed that way for over a week in a plastic container.

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Broiled Tilapia Parmesan

Reviewed: Aug. 26, 2009

this was very tasty. i wish i could give 4.5 stars because i will definitely be making this again.

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Baked Dijon Salmon

Reviewed: Jul. 27, 2009

Wonderful recipe. This is the 1st thing I've made that my husband actually referred to as "delicious". Will definitely be making again!

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Carrot Cake III

Reviewed: Jun. 17, 2009

definitely a go-to recipe....I used the cream cheese frosting II for the topping and it took the cake to another level.

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Cream Cheese Frosting II

Reviewed: Apr. 1, 2009

the absolute best ever!!!!! i will never buy a premade cream cheese frosting again. this was creamy and had a little bit of tang while still being sweet. simply mahvelous!

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Carrot Cupcakes with White Chocolate Cream Cheese Icing

Reviewed: Mar. 8, 2009

I made these for my son's 1st birthday and everyone loved them. I didn't feel like doing a lot for the frosting so I used the recipe on this site for Cream Cheese Frosting II. They were a big hit and I will definately be making them again.

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Roquefort Pear Salad

Reviewed: Mar. 8, 2009

This salad got rave reviews when I made it. Even the people who don't like blue cheese liked it. I used bosc pears and dijon mustard to make it. I followed others' suggestions and added a little water to the pecans and I also doubled the dressing. Definitely follow the post's instructions to use WAX PAPER to cool the pecans. Some people complained about the sugar consistency and I believe this is why. I used aluminum foil the first time and they came out too "candied", not carmelized. I will definately be making this again.

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Too Much Chocolate Cake

Reviewed: Feb. 17, 2007

I cannot stop eating this and I don't even LIKE chocolate cake! I agree with the other posts to cut back on the vegetable oil. Otherwise, this is a great, chocolatey recipe.

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