Oh my gosh- SO YUMMY!! My coworkers are going nuts over them. I had no problem getting them to stay soft and chewy. My Pampered Chef small scoop was perfect for spooning them out. I took the others' advice and used 5 cups of cornflakes and didn't bother with the chocolate drizzle. I think I need to move them out of my office before I eat the whole batch!

This was very good. We omitted the mushrooms, since we don't care for them. I put the horseradish in the patties, rather than in the gravy. I also sauteed some onions in butter, then made homemade gravy, rather than using jarred, and poured that over the patties. My husband says this is a definite keeper.

This is a keeper. I used butter since I didn't have bacon grease available and used seasoning salt in place of the regular salt. Like some others, I think I might double the 'gravy' portion of the recipe next time- I prefer a saucier sausage gravy myself. This was my first attempt at homemade sausage gravy, though, and I'm very happy with this recipe. Thanks for sharing!

This was great. I didn't have any bourbon, chives, or green onion so I left them out. The citrus and soy sauce combo was wonderful. My picky hubby said this is a definite keeper. I used a 1 lb. filet and ended up marinating it over 24 hours (planned on less but didn't end up making it the day we'd originally planned on.)The extra long marinate time really gave it a chance to soak in, though. Too cold to grill, so I cooked under the broiler for about 12 minutes.

Perfect! This is one of those standard recipes that just doesn't need improving. I used this to frost a graham cracker cake and it was wonderful. To get it nice and fluffy, beat the cream cheese and butter at a fairly high speed once it's blended together.

These were pretty good. Like the others, I had to add some water to get the dough to form. I didn't have a lot of luck rolling large pieces out to cut into strips, so I just hand rolled them all, which did take a while. This recipe makes a TON. I might cut it in half next time. I sprinkled each cookie sheet's worth with something different- red pepper, garlic powder, seasoning salt, sesame seeds, chili powder, and paprika. I served them at our Super Bowl party yesterday with chili and everyone seemed to enjoy them. Thanks for sharing!

My mom used to make this, and I forgot how good it was until I came across the recipe here and made it over the holidays. No one I've served it to believes it's only 3 ingredients. I find that it's easiest to chop the artichokes in the food processor. I also like to mix all the ingredients and let it chill over night so the flavors can blend. It also comes out best if you use freshly grated or 'premium' (found in your grocer's deli case or cheese case) parmesan, rather than the stuff in a can. I also recommend using Hellmann's mayo for the best results. Thanks for reminding me what a simple, but great recipe this is.

This was pretty good, overall. I served this to friends and my husband with vanilla ice cream and homemade caramel sauce after a Mexican themed dinner, and everyone seemed to enjoy it. My husband said he'd eat it again. I agree with some of the others that the sauce was too runny. Next time I'll cut back on the water, or leave it out altogether. I was hoping for something more syrupy. I think I'll also not pour it on top of the enchiladas, just around them, so the tortillas will get a little crispy on top.

This was very quick and tasty. I kind of combined this and the Cod with Italian Crumb Topping recipes, and used this recipe for the sauce, but sprinkled my fish (cod) with some breadcrumbs seasoned with garlic powder and parmesan cheese. My husband (who's still sometimes hesitant about fish dishes) couldn't believe how good it was- he said it was better than at a restaurant.

I personally wasn't really impressed with this. It seemed to be missing something, and I had a hard time getting the bacon crisped but not overdone. However, I tasted these fairly soon after they came out of the oven. I never got to taste them at room temperature because our party guests snatched them up so fast. So they must have been good. I'll try them again but may add some more seasonings to the cream cheese.

This was great. It couldn't have been easier to make- just mix everything into the punch bowl! I made it in 2 batches since my bowl was too small to hold the whole recipe. I floated orange slices on the top and dropped in some marischino cherries for color. We had a party for about 15 people and they drank every last drop. I'll definitely make this again.***I had to come back and add this- my husband isn't big on punches or ginger ale, but he cannot get enough of this! I can't count how many times we've made it since we first tried it. He keeps making it up and keeping it in a jug in the fridge. Thanks for such a great drink!!

I made this when we had some friends over for dinner and it was great. There were clean plates all around. I served it with fettucini and a salad and crusty bread. I admit, I did tinker with the recipe a little. Before sauteing the chicken, I dipped it in a beaten egg then dredged it in flour that I'd seasoned with a little garlic powder, poultry seasoning, and oregano. I also didn't really measure anything when making the sauce, just went by what seemed right. In any case, it came out great and got rave reviews. I'll definitely make this again.

I make this frequently and it always gets rave reviews. I have a hard time finding the leek soup mix so I use Knorr's Vegetable Soup Mix. The bread bowl presentation always looks nice at potlucks.

All I can say is YUM! I cannot believe how good this is, like chocolate chip cheesecake. I didn't have any trouble getting it to form into a ball. Like others who were successful, I let my butter and cream cheese soften by standing out, not in the microwave. It should also be noted that it is very important to use REAL butter. Margarine, especially the tub kind, can greatly affect the texture. The faster you work shaping it, the easier it is, since it will soften as it warms and make shaping difficult. I rolled mine in more mini-chips and served with regular graham crackers for an office potluck. People are currently fighting over the last bits on the plate. I will definitely make this again. ****** After making this a second time, something else that might be helpful to others who encountered shaping difficulties occurred to me. Some of the reviewers who had trouble getting the ball to hold its shape mentioned adding extra powdered sugar. Keep in mind that powdered sugar does not act like flour does in a dough. It doesn't help thicken or bind- it actually makes the mixture smoother. When making this, you might want to use a little less powdered sugar to start until you see how the consistency of the mixture is. I add the powdered sugar second to last (chips are last) when mixing this, and add it a little at a time. I hope this helps out those who had trouble getting the ball to form.

The flavor was excellent! As suggested by others, I used just 1/4 cup sugar and added celery seed. My only complaint is that the dressing was very runny. But, once I switched to using a slotted spoon, that problem was taken care of. I made a big batch for a cookout this weekend and got loads of compliments.

This dish was okay. It got mixed reviews at the potluck I took it to. Some people loved it and begged for the recipe, others (myself included) weren't crazy about it. I topped it with pepperoni (which I zapped in the microwave to get rid of the grease as suggested by others) and crumbled sausage and served with bagel chips. The recipe has a lot of potential, so I think I might try playing around with it some.

Maybe I did something wrong, but this tasted awful! The chicken soup flavor was really overpowering. Other than the soup flavor, it was very bland. The potatoes lacked 'zing' themselves. Maybe it would have been better if I'd fried them first.

This sauce is Wonderful! So quick and easy, I'll never buy jarred alfredo sauce again when I can make this. Thickens a lot when standing, so don't overcook for thickness. I used asiago cheese the second time I made it and it was even better- also helps cut down on the grainy texture that sometimes occurs with parmesan.