My Grandmother used to make the BEST french dips on BAGELS & with SWISS CHEESE, but since she's passed on I don't know what her exact recipe was. I definitely added her unique touches to this recipe & lovely tips from you guys when I made this & it turned out SUPERB! I used a 2 lb CHUCK ROAST (next time I will use 4lb (which is about $16) because 2lbs didn't offer that much leftovers), fresh PLAIN BAGELS (get the ones in your bakery), SWISS CHEESE, 1 can beef broth, 1 can beef consume (instead of french onion soup), 1 Lipton Onion Soup Mix, Guiness Extra Stout Beer, 2 whole cloves GARLIC, Garlic Salt, dash of Worcestershire. I salt & peppered the roast & SEARED it on high heat in a saute pan in a little oil for a couple minutes. Then I added it to everything (cooked on HIGH for 4.5 HOURS & 30 minutes before it's done, took out, cut the meat & put back it with the juices to absorb the flavor). Buttered the bagels then popped them in the BROILER for 2 MINUTES, take out & put swiss cheese on top (melts perfectly) & flake the tender meat on the bottom portion (if you are taking the meat directly out of the juice skip this part, but if your meat is already separated from the juice: dip the inside of the bottom in the juices to moisten the bread a bit). O MY! Now that was a very good dinner; I'm sure I made my g-ma proud :)

SO Yummy! The sausage DEFINITELY makes this! I used Trader Joe's Spicy Italian Chicken Sausage. For me, I didn't need to drain any grease. I used drained diced can tomatoes & added Italian Seasoning & some Dried Basil & Dried Oregano. I topped it off with a little parsley & basil, plus grated parmensean cheese. THIS WILL DEFINITELY BECOME A REGULAR IN MY HOUSEHOLD! Next time I think I might added some sauted mushrooms or chopped frozen spinach.

I made the dough TWO TIMES & BOTH times the dough DIDN'T RISE. After investigating everything I did I think I microwaved the milk TOO LONG; it should not be bubbling, it should be WARM to the touch, NOT HOT; my stupid mistake. I did some more research & found Sandra Lee's recipe on FoodTV, which uses a frozen white bread loaf for the dough; THAT WAS A GOD SENT! I mixed the brown sugar, butter, & cinnamon together, which worked great. I used about 5-6 ounces of cream cheese & added a bit more sugar & vanilla... PERFECT! I greased a glass pie pan & placed the rolls in until they expanded. (PLACE ON A COVERED COOKIE SHEET, the juices spilt & smelled like I was baking burnt marshmellows!) Baked at 350 for 27 minutes. SOOO good!

First, I took the suggestion of turning the oven down to 325 degrees; they were done at 30 minutes. I softened the butter and started to use a mixer for the butter & sugar, but ended up using a PASTRY CUTTER 'til the end (this is what creates the PERFECT CRUMBLEY COOKIE texture). You DON'T NEED to add 1/4 more flour if you use the pastry cutter & freezer/fridgerate the dough. DO NOT CUT DOWN ON THE ALMOND EXTRACT. It might seem strong in the batter, but the flavor dies down when you cook it. Push all the crumbles together with your hands or the back of a spoon to get a ball of dough. I first made the dough before dinner, then put it in the FRIDGE, so I could cook dinner & eat, then came back & started to roll the dough into little balls. I used the BACK OF A COOKING SPOON, & this created a perfect little hole, but I found it too small. NEXT TIME, I'm just going to use my thumb, so there is an equal ratio of jam & cookie. Also, put the jam in PLASTIC BAG & smash the jam if there are any chunks of fruit, then cut the end of the bag & squeeze into each hole. I would suggest filling the hole ALL THE WAY, because the jam deflates when they cook. Turn on oven to preheat (325 degrees) & NOW PUT YOUR UNBAKED COOKIES IN THE FREEZER FOR 10 MINUTES. I covered the cookie sheet w/ parchment paper just in case of any spills, but there were no messes. I DID NOT USE THE SUGAR TOPPING & BELIEVE, THEY DID NOT NEED IT. Perfection!

Very yummy! Whenever I made chocolate chip cookies, I use the Hershey's Classic recipe, but now I will start using this recipe. I halfed the recipe & it ended up making 24 cookies(I used an ice cream scooper). I also used some of the recommendations that ppl suggestioned: Since I halfed the recipe I added 1 t baking powder, a little more than 1/4 t salt & 1 T Vanilla. I also also used 1/2 cup walnuts, a little less than 3/4 cup brown sugar, & one bag of chips (which had a little less than 2 cups & it was still a lot! AND YES YOU PUT THE INSTANT VANILLA PUDDING IN DRY. I froze the 24 individual cookie doughs, so I can pop one in the oven whenever I'm in the mood for one of these delicious cookies!

I LOVE dump cake! MY Grandmother always used to make this & it always reminds me of her whenever I make it... very good!

I was first nervous about making these because the serving size says 24, and I needed to make exactly 36 cookies. I then found that one reviewer commented that this recipe made 50 cookies for her. so, I decided to keep the recipe the same & not change the serving size. I added a heaping cup full of Trader Joe's Semi-Sweet Chocolate Chips, reduced the oatmeal to 1 & 3/4 cup, and added a Chocolate chip morsel in the center of each cookie. SO CUTE!!. You don't need to refridgerate. In the end, I ended UP making 48 regular sized cookies & 4 JUMBO COOKIES!!! YUM-O VERYYY GOOD. I love chewy, gooey cookies & these were perfect!

Not the best. STRONG Scent in the oven. I followed the top reviewer's tips. Tasted fine.

Love these!!! My Grandma always makes them & brings them over after church & every single time, the cookies are gone by then end of the day. My G-ma's recipe is a little different: 1 TABLESPOON White Vinegar & 1/2 tsp. baking soda, NO NUTS!, 350 degree oven, & her recipes makes 4 dozen. More corrections: Beat butter & sugar at low speed. Increase to high & beat till light & fluffy. At low speed add vinegar, flour & baking soda, Cover bowl & let sit in refrigerater for an hour or put in freezer for 15-30 minutes. bake 20-25 minutes! Perfect!

THE BEST SALMON EVER! I loved this salmon so much I ate it a-top of jasmine rice w/ soy sauce for 5 days in a row!!! I was not much of a salmon girl before, but with a little revision of this recipe, my outlook on salmon has changed. I have a cute little blue notebook I keep all my recipes & I have decided to name this recipe: "The Salmon EVERYONE Liked". This title came about because I made this recipe for MYSELF, but my whole family came begging for a bite because it smelled so yummy, and they all liked it so much, that none of them made any annoying suggestions for the next time I make it(which was a change, for once). This recipe is good for 12 ounces of salmon(2 servings) Okay here's my revised recipe: 1 T EVOO 2 T Rice Vinegar 2 T LOW sodium SOY SAUCE 1/2 t sesame oil or toasted sesame oil(which I use) 1 T & 1 t brown sugar 2-3 cloves garlic 2 T white onion 1 T chopped green onions/chives some grated ginger pepper I mix all the ingredients then pour over the salmon (keeping all the bits on top of the salmon). Refridgerate for about an hour. I cook in 350 oven about 10-15 minutes then pop in the broiler for about 5 minutes (If you like the charred/crispy taist leave in for 7). I serves on top of a bowl of Trader Joe's Jasmine Rice. Then drizzle everything with soy sauce. YUM-O I have made this for myself more than about 7 times in the past 2 weeks, so I think you can tell I like it A LOT! LOL

Very Very good! I usually try to make my own buttermilk with lemon juice or vinegar but YOU NEED to get the real buttermilk! It makes it so much better. I also add 1/4 cup sugar. Also, don't overmix, keep it clumpy: makes fluffier pancakes! Try this recipes, it's delicious!