Very good. Full of flavor. I was expecting it to be salty, but I didn't think it was as salty as some canned brands I've used before. I tripled the recipe and I'm very glad we have left-overs. You will be impressed.

I used store bought pre-cut cookie dough. So much easier & faster than making the cookie dough, plus they're already fairly hard from being refrigerated. I used a generic store brand yellow cake mix and used Creamy Chocolate Frosting (Tracy Larsen)from this site. The recipe made 24 cupcakes. I had extra of the frosting. Both recipes were outstanding. Out of 24 cupcakes, there are 4 left and I just made them 5 hrs ago! They were supposed to be for Mother's Day BBQ tomorrow. I guess I'll be baking on Mother's Day.

This was very easy to make and lots of wonderful flavors. One tiny bit of advice.....you only need a small amount of the Sesame Ginger dressing. It poured out too quickly and it was a bit over-powering. (totally our fault though) Otherwise, all other flavors were delicious. To avoid cleaning my pan and save some time after cooking the chicken, I think I'll just saute the noodles, almonds & scallions in the same pan. Maybe it will absorb some of the yummy drippings. There were only two of us and we still have enough for one more left-over salad tomorrow.

I doubled the recipe & made exactly as indicated. I put chicken, marinade, peppers & onions in double-bagged ziploc. I didn't have skewers but still wanted the grilled flavor so I used an old pizza pan with holes. I made an extra batch of the marinade for basting. On the grill I added crushed pineapple & grape tomatoes. I grilled everything together, basting occasionally until chicken was cooked through and veggies were soft & grilled. Served over brown rice. It was amazing!! The chicken was juicy and very tender. Only regret was not making more. Even with a double batch, there were no left-overs for me today :( Absolutely will make again. Maybe try beef next time??

When I have left-overs, it's always a challenge to come up with a new way to serve the same meal. This recipe worked perfectly. I used the basic ideas of this recipe but didn't follow exactly. I mixed 1 8oz cream cheese with 1 c. sour cream & added fresh minced garlic. I mixed this with the left-over noodles and put them in the 9x13 pan. I used the left-over spaghetti sauce w/ meat & poured that on top of the noodles. Topped with mozz cheese, covered w/ foil and baked for 50 mins. then removed foil and baked an addl. 15-20 mins to brown cheese. It was creamy & delicious. I will keep this handy for next time we have spaghetti left-overs.

After eating @ an italian restaurant this past wknd, I wanted to duplicate the amazing meal we had. Tortellini in alfredo sauce with prosciutto. I will say, I think my meal was as good if not better than theirs. I tripled the recipe (big family), & added minced garlic, otherwise, made exactly as recipe indicates. It made a huge batch. The only thing I'd do differently is cut down on the butter, especially if I triple the batch. It was plenty rich on it's own. I may add peas or asparagus to it next time with the prosciutto. Add some candles, a glass of wine and some bread and you just created a very romantic getaway to Italy. YES, it's that good! UPDATE: made this a second time & used diced, store bought, pre-cooked chicken & added broccoli that I had partially steamed. Again, very yummy. This is a nice basic recipe for the sauce. You can snazz it up any way you'd like.

This was the recipe that caused me to become an allrecipes.com registered user. I have tried dozens of recipes from this site, almost all have been wonderful. This however was amazing! I did reduce the b.sugar to 1 1/2 & it was just right. Very rich and yummy. Can't wait to make again.

YUM-YUM. I took others suggestions and combined the cocoa with the dry ingredients & eliminated the 3 TBSP butter. I don't believe it affected the taste or texture. Baked 8-9 mins. They taste like a brownie cookie. Slight crunch on the outside and soft on the inside. Really yummy warm! Because of the ease of these, they will be great for my holiday cookie platters.

I had a craving today for iced coffee but it's not in the budget today so I thought I'd try this recipe. It hit the spot perfectly. Only addition I made was to add one of my little french vanilla creamer cups I usually add to my regular coffee. I've been able to now duplicate my favorite hot & cold drinks I used to get at the expensive coffee houses....all from the comfort of home/office but without the daily expense.

I made exactly as written and they are amazing. We wanted to rename them, French Toast Cookies. We snuck a few when they were still warm...oh dear, they're addictive. This recipe went into our "favorites" file! Only thing different is they took a couple minutes longer to bake but I still kept them under-cooked just a bit. (that's the secret to a perfect cookie)

Yummy & rich. I made exactly as written however, I don't have a mini muffin pan so I used a regular sized one. I think they would have been better in a mini pan. They turned out just fine and the taste is great but because of their size, they were very rich. I will make them again as one of my many Christmas treats, but I'll invest in a mini muffin pan for my next batch. **Side notes...I did have alot of chocolate left over so I think I'll double the cookie part next time--let them cool for about 5 mins before forming the well & removing from the pan or they do fall apart easily--making the choc mixture in the microwave & using a zip-loc baggie to pipe the chocolate worked great.

This was so delish! I made a double batch thinking I'd have enough to share with my in-laws the next day, but my family almost wiped out the entire 9x13 pan. I like to make things "semi-homemade" so I used a bag of frozen mixed veggies that I pre-cooked in the microwave & instant mashed potatoes for the topping. Made the ground beef mixture according to recipe. I loved that it wasn't made from a creamed soup. Baked for about 1/2 hr then put under broiler for 10 mins so potatoes & cheese crunched up a bit (almost like twice baked potatoes). Absolutely a keeper.

WOW...so very yummy. I used Texas Toast and made both stuffed french toast and some plain slices of french toast. The stuffed was the first to go. If I could make one suggestion though....I did as the recipe said, spread cream cheese on one slice and the jam of your choice on the other. Next time I make this (which I was immediately informed would be in a couple days again) I will mix the jam & cream cheese together first & then spread in between the bread slices. I was blessed to have fresh strawberry jam from a friend so the flavor was delicious. I served it with the Absolute Best Pancake Syrup from this site. I've had this at a fancy breakfast cafe near our house and always have cravings for it but can't afford it very often. Now I can make it at home and have seconds without paying for a second plate. YES. It really is that good.

You MUST try this. It was amazing. Don't let the color from the picture scare you. It isn't dark brown or thick like store bought syrup but the flavor is out of this world. I made according to recipe & also added 1/4 tsp maple flavor. Served over Stuffed French Toast II from this site. It was a restaurant quality meal without the price. A for-sure way to WOW everyone.

Simple & yummy. I used this frosting on the Chocolate Chip Cookie Dough Cupcake recipe from this site. Easy ingredients. Very light, smooth taste. So much better than the waxy store bought kind.

I made exactly as recipe indicated using a variety of apples. These do take some prep time but the flavor is so worth it. The hardest part was rolling out the dough so I'd add flour to the counter as needed and lift the dough to sprinkle flour underneath & continue to roll out. It takes a little work but take the time needed and it will be much easier. Very yummy. These bars are great for bake sales. Once cooled they hold together well.

I made this as an after dinner treat to go on top of ice cream. I used our MN famous Honeycrisp apples. I crushed a granola bar & sprinkled it on the ice cream then topped it with the apples. My husband LOVED it. My son & his girlfriend had just returned from an upscale ice cream shop and I asked them to try my new dessert. They both said they wished they had tried it before they spent $10 on theirs. The only addition I might try next time is to add some pecans. Otherwise, no need for any changes.

At least 5 stars! This was delicious. I quadrupled the recipe and now we have leftovers for tomorrow's freezing MN weather. My only changes to the recipe were adding diced carrots and I used 1/2 & 1/2 instead of milk. The recipe lived up to the great reviews it's rcvd. My family went back for seconds, thirds & fourths. This will definitely be a winter repeat.

This was delicious. I made it for the first time and took it to our annual family Christmas party last night. NO LEFTOVERS. I did as others had recommended and combined 1 c. grated parm. cheese w/ 1 c. Panko bread crumbs. I baked it 30 mins., then put it under the broiler for approx. 3-5 mins (just until it was a light brown). It created a yummy, crunchy topping...just like an actual popper. Served w/ Wheat thins, but I'm sure it would have been great w/ Triscuits or toasted french bread. Packs a little punch too.

I have been using the Betty Crocker Choc Chip Cookie mix (in the pouch) for years and everyone always loves my cookies, thinking they're homemade. I made this recipe last night for my family to test and before the second batch came out of the oven, the first batch was gone. Soft, not too sweet and it makes a nice amount that I'm hoping will make it through the day today. I noticed that about a dozen went missing between the time I went to bed & got up this morning. Either it was late night munchers or my husband who "quietly" left for work this morning with more than his lunch in hand. Very good recipe! UPDATE: I've made this recipe several times now. It averages approx 100 cookies using a medium size (1 1/2 diam.) ice cream/cookie scoop. UPDATE #2: I've lost track with how many times I've made these...just wanted to add this tip...don't be afraid to use various flavored chips. This recipe works with all of them. I just made them with mint/choc chips to put a holiday flare on them and they are wonderful. Great for cookie exchanges because one batch makes alot.