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A very tasty recipe and very easy to make! I was afraid that I burnt the chocolate mixture in the microwave after only 4 minutes, and stirring every 1.5 minutes - but once I put it in the pan and let it refrigerate overnight, it set up to look and taste just like the fudge I knew growing up!

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3 users found this review helpful

Zucchini-Chocolate Chip Muffins

Reviewed: Nov. 16, 2011

These are stupendous! I left out the walnuts, and substituted raisins for chocolate chips. SO good!

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1 user found this review helpful

Pretzel Dessert

Reviewed: Sep. 15, 2011

This was okay. The pretzel crust got pretty soggy very quickly.

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1 user found this review helpful

Chocolate Eclair Cake

Reviewed: Feb. 18, 2011

This was good, but the graham crackers got soggy fast...definitely not a make head kind of recipe.

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4 users found this review helpful

Ham Tetrazzini

Reviewed: Feb. 9, 2011

This is amazing! I used mozzerella cheese instead of cheddar and omitted the peppers. This recipe is a keeper!

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2 users found this review helpful

Hamburger Soup I

Reviewed: Feb. 7, 2011

This was very good!

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3 users found this review helpful

Hot Water Pie Crust I

Reviewed: Jan. 24, 2011

I have a terrible time with pie crusts! I just can never get them right! This one was perfect! I did end up having to add a little more water so it wasn't just a crumbly mess, but otherwise, as written, this is a GREAT pie crust recipe!

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3 users found this review helpful

Chicken Pot Pie IX

Reviewed: Jan. 24, 2011

This was very good! I think that I will wait to add the flour once the milk and broth have been added though...I had a hard time getting the "dough" that it created with the butter to break up and thicken up the "gravy" for the pie. Otherwise, this was really good! I used the Hot Water Pie Crust recipe from this site for the shell!

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5 users found this review helpful

Apple Crisp II

Reviewed: Jan. 21, 2011

VERY good!! It didn't need nearly as much water as what the recipe called for, and I only had to bake it for 25 minutes and it was perfectly done.

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1 user found this review helpful

Peppermint Bark

Reviewed: Jan. 7, 2011

I was really, really not impressed with this recipe. I was hoping for a more creamy, peppermint-y flavor and this recipe just didn't have that.

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3 users found this review helpful

Banana Sour Cream Bread

Reviewed: Dec. 21, 2010

This banana bread TASTES really great, but the batter is so thick that it took a really long tome to bake up. Once it did finally get baked through, the "crust" was very crunchy. I think that the baking temperature needs raised to 350, that may help.

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5 users found this review helpful

Delicious Ham and Potato Soup

Reviewed: Dec. 5, 2010

This is great! A great twist on Potato Soup!

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2 users found this review helpful

Pizza Dough I

Reviewed: Nov. 13, 2010

I 100% agree with the first reviewer of this recipe that everyone is missing the point of this recipe (it's simplicity) by messing with it. I made this recipe AS WRITTEN and as an avid bread baker I will say that there is absolutely NO reason to go adding ingredients/steps! This pizza dough is BY FAR the BEST home made pizza dough that I have made to date. It baked up phenomenally, rolled out SO easy and tasted fantastic! The reason it doesn't require all the kneading and rising is because it doesn't need to rise that much in the baking process so the gluten doesn't need that time to "grow" -- it also won't roll out as well if it is handled too much (kneaded). Just make this recipe AS WRITTEN and you will be very pleased with the results -- I promise!!

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6 users found this review helpful

Cheesecake Brownies

Reviewed: Nov. 12, 2010

Soooooo sinfully delicious!! I used a brownie recipe from this site instead of a boxed mix. This recipe is a keeper!!

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3 users found this review helpful

Apple Dip

Reviewed: Nov. 10, 2010

Just like Grandma used to make!

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3 users found this review helpful

Mrs. Sigg's Snickerdoodles

Reviewed: Nov. 9, 2010

I'm sad that my cookies didn't turn out flat like in the picture...they were very puffy! I am 100% positive that is because I subbed vanilla yogurt for the shortening to save on some of the fat/calories. I also had to use a bit more flour than the recipe called for in order for the dough to be stiff enough to get into a ball and roll in the cinn/sugar mixture. I cooked at 400 for 8 minutes like several other reviewers said to and the bottoms of my cookies were still burnt black so I think next time I will lower the oven temp a little bit. These were really great cookies!

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1 user found this review helpful

Tender Chicken Nuggets

Reviewed: Nov. 2, 2010

VERY good!!

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4 users found this review helpful

Golden Crescent Rolls

Reviewed: Oct. 28, 2010

I was concerned when this dough more resembled cookie dough than bread dough, and then again when it didn't rise during the first hour. I went ahead and rolled it out (by the way this rolled out BEaUTIFULLY!!) and formed it into crescents. I preheated the oven to 150, shut it off once it was heated, and let them rise in there. That worked well and they rose great! I omitted the butter before rolling and didn't miss it. I also found that 3 cups of flour total was plenty enough for this dough. These turned out very delicious! They far exceeded my expectations!!

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5 users found this review helpful