I'm still giving this 5 stars for being a good springboard recipe. It's very rare I can follow a recipe exactly :) Instead of frozen broccoli I used fresh and I steamed it. I skipped the celery because I didn't have any. I also used regular long-grain rice which I cooked before assembling the casserole. Instead of processed cheese I used sharp cheddar and monterey jack. I also added bacon because...well, bacon makes everything better!!

Sooooo good!! I've been nervous about making risotto for many years. Back in the day all you ever heard was how time-consuming it is standing there for hours stirring the rice and adding the broth. I didn't have arborio, but being half-Japanese we always have the Japanese short-grain rice around. Usually we rinse our rice before cooking it, but I didn't want to lose the starch so I skipped the rinsing. It worked perfectly AND it's much less expensive. Will definitely make this again!

Every scone I've ever had at a bakery or restaurant was so dry that I finally stopped eating them. I've never made scones before so I thought I'd give it a shot. Instead of sour cream I used buttermilk; I didn't have cream of tartar so I used vinegar and doubled the amount; instead of 1 cup of butter, I used 1/2 cup unsalted butter and 1/2 cup coconut oil. I didn't have any dried fruit, so I chopped up some almond toffee candies and some milk chocolate. I was in the process of patting it out so I could cut it and bake when I realized I forgot to put the candy in. I dumped the 1 cup total of almond toffee candy and milk chocolate onto the dough and kneaded it in. At this point I was sure it wasn't going to work because every recipe I've read about scones warns you NOT to overmix. This recipe is VERY forgiving! I patted the dough out into a 12-inch circle, approximately 1/2-3/4 in thick and cut it into wedges. I baked at 350 for 18 minutes and they're yummy. Not super moist (my fault for overmixing) but not dry either. Definitely not crumbly. And definitely better than any I've ever purchased. I took some hazelnut non-dairy powder and mixed it with a little buttermilk and drizzled over the tops. So good! I don't care for overly sweet baked goods so these are perfect for me. Thanks for sharing!

...I seriously don't even know where to begin. These...are...sooooo...freakin' AWESOME!!! I'm shocked to discover that I actually prefer these to GS Thin Mints. I used regular Ritz crackers. I like the very, very slight salt taste combined with the mint chocolate. I could, quite literally, eat these until I'm sick! I used the 10 oz. bag of Andes Creme de Mint Baking Chips (Walmart $2.50), melted in a bowl over a pot of simmering water. As my mint chocolate was melting, I lined a cookie sheet with wax paper and put it in the freezer. I used the suggestion of breaking the two inside prongs of a plastic fork. This worked fabulously for turning the crackers in the chocolate and lifting these delicious "cookies" onto the baking sheet. I made 52 cookies from the one bag of Andes. I should've made a double batch! There's always a next time though :) As another reviewer stated, these are so much cheaper than buying Thin Mints. The last time I bought a box was a few years ago and they were $10. Others have stated this is a messy recipe but I didn't have that problem at all. Even if I did, I would still make these. They're THAT good! You have my lifelong gratitude for this brilliant recipe Kim!!! Thank you, thank you, thank you!

My chili gets rave reviews but it takes a long time to prepare and tonight I was in a lazy mood so I thought I'd try this recipe because of all the great reviews. Hubby and nephew liked it well enough, but for me it was just okay. A little too tomato-y (even though I cut the tomato sauce to 2 cups and added a can of diced tomatoes) and super thick. I had to add beef broth to thin it out a little. I don't care for kidney beans so I used pinto, black and great northern beans. It had absolutely no kick and we like our food spicy, so I added a teaspoon of cayenne and a jalapeno. All in all I think this is a good springboard recipe.

YUM!! I could eat a dozen of these! I'm serious...I could. I forgot to mix the bacon in so I had to sprinkle it on top...still YUMMY-LICIOUS!!

Delicious, comforting & satisfying! I modified the recipe as follows: I prepared it in my slow cooker on high. I used only 1 onion, which was plenty. Next time I make this I'm going to chop them up a little smaller though, as I don't care for big chunks of onion. Instead of water I dissolved 3 rounded tsp. of chicken granules into 3 C. of water to make a broth and omitted the 1 tsp. of salt called for in the recipe. Next time I'll reduce the amount of broth as it came out on the thin side and I like my 'gravy' a little thicker. Even though I'm a total meat 'n potatoes gal, I left out the taters because I figured the dumplings would be enough, and they were. I used fresh carrots and frozen peas. I also halved the dumpling/milk mix and added garlic powder, onion powder, paprika and parsley. After mixing, I dropped the dumplings by heaping tablespoon into my crockpot and cooked for approx. 30 mins. Perfect! Will definitely make again!

Ok, so I rated 1 star for now because of the consistency of the dough. I haven't baked these yet so I'll update after they come out of the oven. I normally use an ice cream scoop to form my cookie dough. Well...I just took my dough out of the fridge and omg, it's hard as a rock! Perhaps this is why the instructions say to 'roll the dough' because, quite literally, it's unscoopable. Being the stubborn gal that I am and, I'll admit it, I'm feeling lazy today...I'm going to let the dough sit out for a bit and see if it softens enough to scoop. I shall return! UPDATE: Alright, I couldn't wait until the dough softened. I struggled with my ice cream scoop, dropped 'em on a parchment lined baking sheet, DID NOT FLATTEN, and stuck 'em in a 375 degree oven. After 8 mins, the edges were browned and they were utterly flat. I pulled them out but they still looked completely raw in the middle. Back in they went for another 2 mins. Although they looked like the middle still wasn't fully cooked, I took them out because they were getting really dark. I made 2 different batches, one with butterscotch chips, the 2nd batch I made with semi-sweet chocolate chips, dried cranberries and toasted almonds. The second batch turned out better. The flavor is really good. We'll see if they stay soft. I decided that if I make these again I'll reduce the amount of oats and NOT refrigerate the dough.

Oh yum! Check out my pic :) Last night my husband bought me my very first KitchenAid stand mixer (yay!) as an early Christmas present. I used it for the very first time today, on this recipe. I didn't realize until too late that I only had about 1/2 cup of walnuts so I had to supplement that with a 1/2 cup of toasted, sliced almonds. Other than that, I followed the ingredients list to the letter. I didn't dissolve the baking soda in the water, I just sifted it with the flour and salt. I baked at 350 for approx. 11-12 mins. and they're perfect. Thanks for sharing this wonderful recipe!

I'm giving this 5 *'s for taste, it IS really yummy. I had a problem with the consistency but I think it's a machine malfunction...it's definitely time for a new mixer. I was only able to add 2 cups of confectioners' sugar because it was so thick it climbed all the way up my beaters. I had to use milk to thin it so the frosting would stay in the bowl lol! Other than that, mmm mmm good!

Yummy! This soup is extremely rich and tastes exactly like the FOS I've had at high-end restaurants...actually, it tastes BETTER! The FOS I've had at those pricey restaurants is so dang salty! I changed mine up quite a bit. I'm the type of cook who doesn't really measure anything, unless I'm baking. I used 5 huge white onions, which btw, took 3 flippin' hours to carmelize!!! Maybe it was my choice of onion? Next time I'll use yellow onions. It was so worth it though :) Didn't have sherry, so I used red wine...I don't know how much, maybe 1/4 cup, with which I deglazed the pan. For the cheese I used fontina and fresh mozzarella and left out the parmesan. I cut my french bread about an inch thick then cubed it and toasted it til it was golden brown. French bread is light and airy inside, even though I toasted it, it seemed quite soggy. I think next time I'm going to use a baguette like I normally do.

I had a huge pumpkin that I forgot to carve for Halloween so I cut it up and roasted it til tender. Once it was done I cut the 'skin' off, chopped it up and pureed some of it for this recipe. The rest of the pumpkin is in my freezer to use for future peanut butter & pumpkin dog treats :) This was fun to make for my pup! For some reason I only had 1 cookie cutter...my fur-child is enjoying his peanut butter & pumpkin snowmen :) Thanks for the recipe!!

So yummy and so easy!! I took the suggestion from other reviewers to melt the peanut butter WITH the butter for easier mixing. I had to use honey graham crackers because that's what was in my pantry. I used 1 stick of salted and 1 stick of unsalted butter and even added a big pinch of sea salt. This was perfect for my taste. The semi-sweet chocolate helped to tone down the sweetness of the p.b. mixture as well. If I would've used milk chocolate chips, as another reviewer suggested, it would've been WAY too sweet for me. After patting the peanut butter mixture into a parchment-covered 9x13 dish, I refrigerated for approx. 30 mins. before spreading the melted chocolate on top. I'm glad I used the entire 12oz. bag of chocolate chips rather than the 1 1/2 cups the recipe called for because I feel if I hadn't, my chocolate layer would've been pretty thin. I refrigerated again for approx. 45 mins. and then cut into small squares. I read a few reviews where folks had trouble with the chocolate layer separating from the p.b. mixture and I'm happy to say I didn't have this problem :) These are so good with a tall glass of ice-cold milk...mmmm!

Most carrot cake recipes include pineapple, which I can't have, so I'm glad I found this one. As many other reviewers, I also tweaked this recipe using 1 C. of white sugar and 1 C. of brown sugar. I also used walnuts because I had some in my freezer. I used 2 9-inch round pans and baked at 350 for 30 mins. then rotated the pans (because I did notice the middle sinking a bit) for an additional 10 mins. The cake is pretty dense but has a great flavor...tastes like carrot cake lol! Overall, I'm happy :) Thanks for sharing the recipe!!

Very similar to what I had growing up. My father was German and Croatian, my mother is Japanese. Dad taught mom to make these but because he wasn't a fan of tomatoes, he asked her to substitute with cream of mushroom soup. Just follow your usual recipe but instead of tomato sauce/juice, thin a can of cream of mushroom soup with milk or water, pour over the cabbage rolls and bake or use your slow cooker. Give it a go, you won't be disappointed!

Very similar to what I had growing up. My father was German and Croatian, my mother is Japanese. Dad taught mom to make these but because he wasn't a fan of tomatoes, he asked her to substitute with cream of mushroom soup. Just follow your usual recipe but instead of tomato sauce/juice, thin a can of cream of mushroom soup with milk or water, pour over the cabbage rolls and bake or use your slow cooker. Give it a go, you won't be disappointed!