I made some recommended changes, and I don't feel they affected the overall idea of this recipe. I LOVE eggnog, and eggnog milkshakes, but cookies? Nope, I chilled the dough to make it more manageable, but still just did them as drop cookies. They spread but weren't ugly per se. I added the extra half cup of eggnog and equal extra flour, and did half and half on the sugar with brown sugar. I kept the spices the same, and even sprinkled the extra nutmeg on top and they still weren't spiced enough for me. Oh well, it was fun to try!

This is delicious!!! I will say though that I can't get the proportions to reconcile between the meat and the sour cream filling (which is the crux of this recipe). I just make it anyway and find a way to use any leftover fillings later. So good, but an all day affair for sure. I make them less than I do my simple chicken enchiladas, but when I make this, it's like restaurant quality and a real treat!

I make these frequently, and I love the recipe, but I do make two changes: no jalapeño, and the salt I reduced to 3 1/2 t. instead of 5, which seemed like to much and I experimented several times to conclude my new measurement. :)

I've been using this recipe for years and realized I forgot to leave a rating! It's perfectly delicious, a great addition to homemade Mexican dinner night. I just made it last night actually, and I was in a hurry and used a half teaspoon of granulated onion instead of chopping an onion and my hubby said he liked it better this way! I also always use a half teaspoon salt and a half teaspoon granulated garlic instead of the full teaspoon garlic salt.

I'm giving all five stars because I've never had roast this good! I'll admit I did add a packet of onion soup mix, but really, it's the slow cooking that's the biggest key here. SO tender, falling apart good! The juices make a great gravy too. ;)

Delicious! I was really skeptical about this, but I was surprised at how good it was! I used two really large red potatoes, and only half a large onion, but followed the recipe exactly from there. The chops were very tender and the potatoes were almost of a scalloped quality. My husband likened the chops to a Swiss steak. I think I just found myself a new way to cook chops!

It was okay, nothing too exciting. I had to cook it about an hour and fifteen minutes to get it up to temperature. Just not a keeper for me.

It seems a little strong, and also seems like it's missing something, but at the same time, I make it about every other time I make Chinese, and it's still in my recipe box, so it's a keeper. Thanks for sharing!

I'm putting five because the cookie part was perfect. The only change I made was using white chips instead of semisweet (seemed more palate pleasing to me), and it was a great change! My husband made these for me and they turned out superb. Matter of fact, they're all gone!

I just didn't care for the flavor of this at all. My husband ate the leftovers, so he apparently liked it okay. Just wasn't for me.

I couldn't get the chicken breasts to cook in the time allotted without burning the garlic. Maybe pounding them out would've helped? It's entirely possible I just had a bad cooking day, but it just didn't turn out for me.

This was a fun new recipe for me, but it does need some work. I followed some previous reviewers' advice and mixed one whole jar of sauce with the noodles, and the the other jar with the meat. I used italian sausage for a twist on the usual ground beef (turned out great!), and left the rest of the recipe intact with the exception of the noodles. I was unable to find ziti in my grocery store, and I used rigatoni instead - probably a mistake as the noodles were too bulky and made it impossible to fit everything into one 9x13 dish. I had to use an additional 9x9 square dish for the overflow! I did enjoy the flavors of this dish, and the sour cream actually tasted more like a ricotta so it was not at all a "weird" ingredient for me. I will be trying this again in the future with more tweaks so that I don't end up with such a large amount.

I omitted the garlic salt, and otherwise followed the recipe. The flavor was great, but the bread was very dry (or crispy). I prefer my french bread soft in the middle and moist, so I think I will try this recipe again but put the halves back together and wrap the loaf in foil to bake.

These turned out wonderfully - just what I was looking for! I did double the recipe, and after reading all the comments I felt compelled to add only one thing - one teaspoon of vanilla. I did use frozen strawberries, and I only let them thaw enough to chop easily. I ended up with 3 cups of berries only because I chopped first, then measured later. :D I found them to be quite tasty, very refreshing and not overly sweet. I'm not sure why others had so many problems, but this recipe was so simple to follow and everything came out perfect. Thanks for sharing a tasty way to use up last year's crop!