Wow, made these for my husband's coworkers as breakfast cupcakes, topped with storebought cream cheese icing. He said they disappeared as soon as people heard about them. I left a few uniced, which I preferred as well as only using half the cinnamon/sugar mixture. They seemed awfully sweet already but I guess some people just can't have enough sugar in the morning! Very easy to make and hard to mess up.

It wasn't quite the texture I was looking for - almost too firm and cakey for my taste. Initially I thought I may have overcooked it but it was in the oven just under 50 minutes. If I do try this again, I may strain the entire mixture before pouring it into the flan. I remember my mom doing this with her recipe, which was much more custard-like. However, the taste was good.

It was my first time making brisket and it was a hit. I browned it first and put it the crock pot for 6 hours on low. I thought it might come out dry so I added 1 can of cream of mushroom soup with a little water. No need for flour. The gravy was delicious and my family wanted the leftover for sandwiches the next day.

Brought this to a neighborhood gathering and simplified it since I only had a few minutes to get it ready. I bought the rice vermicelli and rice wrappers at the local asian store. I also found rib eye very thinly sliced which is usually used for Korean bulgogi. I marinated the beef in the soy and ginger rib eye marinade I also found on this website (I added more soy sauce and red pepper to the original recipe to add a bit of kick to it.) Instead of getting all the different herbs, I grabbed a fancy salad mix with baby spinach, arugula and radicchio. I stirfried the beef, boiled the water for the vermicelli and then saved that same hot water to put the rice wrappers in one by one to soften. These rolls disppeared first off the picnic table - perfect for a warm summer evening. So many people asked me for the recipe and they couldn't believe that I did this all within half an hour!

Simplified this a little by throwing a package of double stuff oreos in the food processor which ground them perfectly. Used half for the crust with two layers of different flavored chocolate ice cream and the cookie/margerine mix between. Just topped it with cool whip. I omitted the fudge and cherries because I felt it was sweet enough. Next time, I might use my peeler to shave some chocolate from a cold Hershey bar on top of the cool whip. Got lots of compliments and it was simple to do.

Wow, fabulous flavor and got high marks from my guests! I didn't have all the fresh ingredients handy so I substituted red hot pepper flakes for the hot sauce, ground ginger for fresh ginger and added a teaspoon of horseradish. I marinated the meat overnight and boiled the leftover marinade for a sauce. Definitely restaurant quality.

Simple, elegant and yummy. Looked beautiful next to my grilled steak.

Got raves when served during my dinner and my guests asked for the recipe. I had some of the dip left over the next day so I decided to stuff my hamburgers with them before grilling. Wow - just as many raves from husband and family.

I scaled this down for 3 people using a 5 lb. roast and had plenty left over. Everyone wanted medium to medium well so I cooked it at 400 degrees for 50 minutes, turned off oven for 45 minutes and it turned out well. Personally, I'm not a big mustard fan so I would use a little less and I also might used garlic powder mixed in with the salt and pepper. I felt that slivered garlic flavored the immediate surrounding meat too strongly - plus everyone ended up picking out the garlic anyway.

I didn't have the exact ingredients but my guests raved over this side dish. Instead of the canned corn, I mixed sweet white and yellow frozen corn. I added the sour cream, just one beaten egg and 1/2 cup skim milk, a few pieces of crumbled cooked bacon pieces. I skipped the butter entirely and did not add any extra sugar, it was sweet enough. There was barely enough left on the dish - I think they were too polite to eat those last few kernals.

This is very close to the recipe my mom used as I was growing up. She would make 50-100 at a time and freeze whatever wasn't used. You don't need to defrost them when you're ready to cook. Remember when frying the lumpia, put the seam down first - it helps to seal it better. The dipping sauce we used was a mix of vinegar, pepper, crushed garlic and tiny chilies (and/or some soy sauce.)

My favorite pasta salad so far - far better tasting than the usual bland offerings at picnics. I always get requests for the recipe and there are rarely leftovers.

I didn't bother browning the chicken in the olive oil. Instead, I just placed the chicken on my preheated pizza stone and it turned out great. I've found using the pizza stone for alot of chicken recipes keeps the chicken moist and outside quite crispy.

I made this last night and brought it in for a work luncheon today. I ended up using a cup of a Parmesan/Romano cheese mix rather than buying two separate types (I might add 1/4 cup more next time.) Also added cooked shrimp (quick frozen) and it was a huge hit. The sauce did look a little thin initially but seemed to thicken and it looked fine when reheated. Will definitely make again.

Really and easy and simple. Tastes very similiar to mom's flan.