Sometimes messing with the recipe too much is not a good idea, and this is one of those times. The only thing I did really is saute mushrooms, onions and green peppers instead of ham and added salt pepper and ground thyme and it was outstanding. I used it as a steak side dish.

I tripled the recipe using a cheese called Buttermilk Blue Cheese and used less vinegar and it was perfect.

Because anything with flour usually needs some salt and these desperately need that at least. I think they could be fluffier. Perhaps using half brown sugar instead of straight sugar. Its important to cook only until lightly golden brown, that is what makes them softer and moist. Also fill the cups to the rim and they will puff up like a muffin, also pull down the temp to 350, baking for closer to the 15 minute side of the 20 minute top range. 20 is too long. These probably wont taste like you think they will.

Hey guys remember the experiment in school with vinegar and baking soda? Thats why the curdled milk is necessary. The reaction the vinegar causes the pancakes to fluff up. Great recipe

Great Flavor, the wine is critical. I used more garlic and some olive oil too. Make sure you reduce the wine sauce some. you want to burn off the alcohol.

Great Sauce. I breaded the chicken rolls in a mixture of seasoned bread crumbs and flour. After browning, I transferred to baking dish and cooked at 350 for about 35 mins. At 30 minutes I spooned some sauce over and baked the last 5 minutes. I also brined the chicken breasts for a day because brined chicken is more flavorful and moist. I used Prociutto and swiss cheese. This sauce is heaven. Make extra because its that good. You have to use wine because it is what makes this sauce. No substitutions , i suggest chardonnay. Spoon the sauce over the chicken and over rice. 10 stars.

Great recipe, but i think it works better if you mix the eggs and milk into the flour mixture , then add the melted butter last. For the topping I did a mixture of half white sugar, half brown sugar and added some cinnamon and topped with a basic glace after the cake cooled. I also doubled the recipe and put in a 9x12 pan. Would work with any fruit. Thank you for the recipe

I have made this slightly easier. I used a box brownie mix instead for the cake layer and baked as directed minus a couple minutes. While the brownie was cooling I took 40 big marshmallows and 3 tbs butter and melted in saucepan on low creating an more easily pourable liquid. I poured the melted marshmallows on the cooling brownies so there was no spreading problems. (this way the marshmallows dont need to go in the oven nor do you have sticky knife issues) I placed this double decker portion in the fridge to cool just a little while I made the chocolate peanut butter portion, then spread that on top and placed back in fridge and then cut into squares after cooled. I think next time I will use marshmellow cream spread over the top and bake that a couple minutes for a toasty middle. But good recipe and idea.

1. To spread the cake layer easier wet your finger tips. 2. I created a very light layer of brown sugar mixed with cinnamon in the middle. 3. The cheese layer would be much better if it was created with just using the philly cream cheese - cheese cake recipe on the box instead of just mixing powdered sugar with cream cheese. It was way too sweet and I even put lemon juice in the cheese mixture. I wont make this again, Sorry

I love this recipe. I made changes based on other suggestions, using chicken stock instead of water (1/2 water 1/2 chicken stock), 8 oz can of tomato sauce, butter instead of oil, adding cumin, used 2 kinds of chili powder. Its so important to toast the spices in the roux before adding the liquid. It is just a great recipe that reminds me of my favorite mexican restaurant

This is a fast easy coffee cake. I used 2 vanilla per suggestions. I also used 3/4 cup apple sauce and 1/4 oil instead of 1 cup of oil per suggestions. I did this because I was worried about 4 eggs and 1 cup of oil being too much grease and making the batter slick. This was my first time using apple sauce as a replacement and it works great. After the cake cooled I drizzled a basic frosting on the top.

In my experience, Cake like cookies are caused by sifting the flour, like this recipe says to do. However, based on all the positive ratings, I decided to give this one a shot and followed the directions to a T. Baking at different time ranges, if you wait until the edges are brown, you will end up with a dry cakey cookie. But if you cook about 13 mins with no browning, and take the cookies right off the sheet when the come out of the oven, your cookie will be less cakey and more gooey. Because I dont think cookies should have their flour sifted, I wont be trying this one again. Edit: Upgraded the stars because I think my dislike is more personal preference than receipe problem.

Its so easy not much to critique. I used almost a whole jar 18 oz of seedless raspberry jam. (about 2 cups) I also included the lemon juice as directed by other reviewers and that change seriously makes this dish great, because it really needs the acid to combat the butter. I also drizzed cream cheese frosting (from this site) on the top. Very good, very easy.

This is a great recipe and heres a few tips. 1. I didnt want to use cloves so I didnt, no biggie, recipe still works. 2. I didnt have any butter flavored crisco, no biggie, substituted regular crisco in place of butter flavor, recipe still works. Also used the recommended about of real butter. 3. I refridgerated the dough before cooking 4. Theres a review on the first page from someone that ended up with cookies that fell apart, that almost caused me to question the baking time. DONT. If you follow the recipe, and chill the dough, 10-11 minutes is plenty of time. You really dont need these cookies browned. 5. I use insulated cookie sheets, for me, these always turn out the best cookies without burning the bottoms.

I used this recipe together with another recipe I had to create a soup. I also made changes as usual. You really cant mess up these soups. I added extra things I just had in the pantry and fridge, in addition to the items listed in the recipe. For example, I added, half a jalapeno, piece of green pepper, can of cheddar soup, couple red potatoes in addition to the baking ones, chipotle hot pepper sauce, plop of cream cheese, plop of ricotta cheese, and some sour cream. All this to get rid of things I had in the fridge. The large pot was full to the rim. I love spooning it over torn up pieces of croissants or sprinkling with canned fried onions. I didnt include amounts because you can truly just eyeball extras. You can freeze this type of soup as well. Experiment and have fun. Its a great soup base.

Ok Here goes my tips. First of all, this is an excellent recipe. This is the recipe I will use from now on. Tips 1. Sift the dry ingredients together. 2. Put butter in freezer to harden then grate onto the dry ingredients (from another poster) 3. Use more than 3/4 cup buttermilk. I use at least 1 cup because it helps the ingredients incorporate better and is easier to knead when its not so dry. 4. After kneading I roll into a rectangle and cut with a pizza cutter into about 12 square biscuits. 5. Please cut squares on pan right next to each other and let rest for at least 15 minutes 6. I bake on a insulated cookie sheet at 375 with the dough squares right next to one another. ***Update***** You can actually freeze these biscuits. I make a double batch. Roll them out, cut them into squares and lay cut dough on a cookie sheet and place in the freezer for about 30 minutes. Then transfer the semi hardened biscuits in freezer bags and just bake them on an as need basis.

Who would have thought that biscuit mix could make such a nice cookie. My little tips are 1. It is not necessary to change the recipe at all. 2. We as bakers are used to browning our cookies, not the case with this cookie, its really not necessary. Cook for the alotted time maybe a minute more on the choclate kiss time to 2 mins or so. 3. I baked on a insulated cookie sheet covered with wax paper. Kids will really love this cookie!

This is my favorite recipe I have ever found. I do make some changes as follows. I buy 1 precooked chicken from my grocery deli and take all the meat off the bones. I saute mushrooms and greenpeppers then dump the chicken in the sauteed vegetables and add some taco seasoning. Just enough to flavor and meat and veg and stir. No need to cook the chicken its already cooked. To assemble. I take the tortilla, add the chicken veg mix, top with a layer of cottage cheese/sour cream mix, then top the cottage cheese with some monterey jack cheese then close the tortilla. The tortilla will have 3 layers inside. I make a double batch of mrs espys enchilada sauce from this site and put a little bit on the outside fold of the tortilla to act as glue and line up the enchiladas in a pan that has some enchilada sauce on the bottom. After all tortillas are rolled i cover with some more enchilada sauce so that all the tortillas are wet (not swimming) then top with some more monterey jack cheese. This works with either flour or corn tortillas. Bake covered with foil for 15 minutes then bake for 20 minutes more uncovered or until the cheese is bubbly. You can add more sauce if you notice the tortillas are drying while cooking. Thank you so much for this recipe idea.

Man I hate to bash a recipe, but 1 cup of oil and 4 eggs is just way too much for this. After mixing all the ingredients you could see how visibly slick and oily it was. Like others said, cut to 1/2 cup oil and I even think you can get away with 3 eggs since youre adding a 1 cup of sour cream. I honestly dont even want to eat it.

Really good, I made the following changes 1. As someone suggested i did 3/4 sugar 3/4 brown sugar. Added vanilla and cinnamon. Covered with a thin layer of cream cheese frosting from this site and drizzled with semi sweet chocolate glaze.