This was fantastic and easy. Added a tiny bit of freshly squeezed lemon juice and let it sit and cool for about an hour. I reheated it with a couple of splashes of red wine, and served over pound cake and frozen yogurt. At the refrigerated leftovers alongside a couple scoops of plain nonfat yogurt. Yum!

I found this on another site, and made it tonight. I made few small changes: 1 cup heavy whipping cream and 1 cup 2% milk, I did not have nutmeg, I added a tsp or so of Creme Bouquet, and I let it sit in the fridge for a few hours before baking (to get it done and not take up time and space while I was cooking dinner). This was divine...rich and subtly sweet, warm and homey and everything I want bread pudding to be. Raisins would have been good (didn't have them), I didn't make the sauce, but it was everything I wanted without it.

My go to dumplings recipe when I make chicken and dumplings. I don't change a thing (except every now and again add a little garlic powder to the dry ingredients), its perfect as is. Thank you!

I'm generally not a great baker. Case in point, this morning I managed to flub up the Betty Crocker bagged sugar cookie mix. Don't ask how. I came on here looking for a substitute to make my nieces for Christmas, and only seeing the rating, without reading the reviews, I made the dough. I followed the recipe to the Tsp, with the exception of an extra tsp of Creme Bouquet, and one of almond extract. I also doubled the recipe. After making the dough and then reading some reviews, I was very worried my dough would be sticky and unmanageable. I don't know what Baking God looked kindly on me today, but I've never had a dough set up more beautifully then this one did. I had no problems with it. I didn't think it was sticky at all. I made sure to incorporate each cup of flour before adding the next. I followed another user's suggestion of rolling the dough out on a parchment sheet, and dusting with powdered sugar instead of flour. I also only cut out circles, since I couldn't find my Christmas cutters. I got exactly 60 cookies with a 2.5" cutter. I rolled the dough to about a 1/4" (and possibly a shade thinner), and cooked them for exactly 6 minutes. I even took them out before I thought I should, which was the absolute perfect amount of time. The taste is perfect, the texture is perfect, I'm over the moon happy with the way these turned out. Thank you!

Oh my gosh, I know I'm preaching to the choir here, but this pie is To.Die.For. I've made a few tiny tweaks. After I make the syrup, I add to it about a tsp each of Creme Bouquet and vanilla, and about half a tbsp of lemon juice (it balances all the sugar beautifully). I pour the sauce right over the apples (I only needed 5, and they were smallish--I used all 8 the first time, and had leftover coated apples--delish to snack on) and coat the apples before pouring them into my pie dish. This pie is out of this world warm with vanilla ice cream. Thank you so much for sharing this wonderful recipe!

I made this as a dip for homemade pretzels. So easy, and so delicious...just like the honey mustard you get at a restaurant. The only change I made was to add a tiny pinch of cayenne pepper at the end.

I made this as a dip for homemade pretzels. So easy, and so delicious...just like the honey mustard you get at a restaurant. The only change I made was to add a tiny pinch of cayenne pepper at the end.

This is a phenomenal recipe! It's my go-to asparagus recipe. I made it as a side at the first meal I made for my in-laws...and even though they teased me about how much I was making (I made a double recipe, knowing how much they, my husband, and myself LOVE asparagus), but there was nothing left over. :) So delicious.

This was fantastic. The only changes I made was to use fresh minced garlic instead of garlic salt, and a heavy tablespoon of Italian seasoning instead of the separate spices, and about half a cup of caramelized diced onions (that I had leftover from making onion rolls). I served it over rice and steamed broccoli. I wish I had made more, there were no leftovers, and even my super picky nieces ate every bite. A definite keeper!

I have never made a pork chop that was so tender that my knife lay unused and forgotten until I used this recipe. I did make a few changes, though, so I could not rate it a 5. To start, I seasoned my breadcrumbs further with garlic powder, salt, pepper and Italian Herb Seasoning. I browned the chops in a med-high pan until brown on both sides (by the last batch it took less than 5 minutes per side, the first batch a little longer). I doubled the sauce recipe. I sauted 2 slices of diced bacon over low heat. Once it was cooked through (but not crisp), I added 1/2 c diced onion, 4 cloves of minced garlic, and a can of sliced mushrooms. I then added 1 can of cream of mushroom soup and 1 of cream of chicken (all I had). I substituted half chicken stock/half apple juice for the wine (I had no wine in the house), and added a cup of milk. I seasoned to taste with salt, pepper, a little garlic powder (we're big garlic fans) and Italian Herb Seasoning. I let the sauce simmer on low for 15 minutes. I only cooked the chops for 30 minutes before adding the sauce, and then another 30 minutes after. I probably could have taken them out 10 minutes sooner than I did. Served with mashed potatoes (with the extra sauce poured over them). Hands down the best pork chops I've ever had, let alone made. Will be keeping this recipe.

These were amazingly good. I made a full pan of them for dinner last night, and they were all gone in about 10 minutes. I made a few small changes. I used whole eggs, because I was being lazy and didn't feel like separating the eggs. I added about a tsp of seasoning salt to the eggs before I beat them. For the breading I used panko bread crumbs to which I added garlic powder, onion powder, and a little paprika, and around half a cup of parm cheese. Once I had them on the baking sheet I sprayed the tops with Pam. I forgot to flip them, but they were crispy on both sides anyway. Definitely holding onto this one.