Excellent burger topping!! Here are the things I did differently . . . 1. DIDN'T GRILL THEM! I didn't have the 40 minutes so I cooked them in a pan on the stove top. 2. Heated some oil in a pan on medium heat (not too much though - maybe about 1 tbsp?). 3. Added 1 cup of chopped onion. Don't really remember how long I cooked them for exactly. Maybe 10 minutes or until slightly soft. 4. Added in 1 tbsp butter and 1/2 tsp of beef bouillon granules (which was about 1/2 a cube for me). 5. Sprinkled with garlic POWDER and pepper. The bouillon is already pretty salty so just start there and add salt to taste. 6. Turned to low-medium and cooked/stirred until ready to use (probably less than 25 minutes)!!

GREAT recipe!!! I couldn't stop eating it!!! Here are the things I did differently . . . 1. I used lemon & pepper seasoning salt so I left out the 1 tsp salt. The chicken was salted just fine in my opinion. 2. After seasoning both sides of the chicken, I ended up with about 1 1/4 teaspoonful more seasoning mixture than needed (keep for further seasoning). 3. Used 3 tbsp of Smart Balance 50/50 stick butter. 4. The sauce was a good consistency without any help from flour or cornstarch. Maybe it has to do with the fat content from the cream or the fat from the butter or the high heat . . . I'm not sure! 5. You will probably need more sauce. Maybe double the cream . . . if necessary use more butter and seasonings!

What a different take on a cupcake! I cheated a bit and bought the pre-made cookies that were already cut and everything! I just threw the package in the freezer and they worked perfectly. And as usual, I used cupcake liners! For $0.88 for a package of about 100 they are well worth the money!

My fiances favorite dessert! Here are the things I did differently . . . 1. Make sure you have a few extra nilla wafers and margarine. I used the proper amount once and the crust wasn't solid enough so when I put the cream cheese layer on, it all just lifted right out of the pan. 2. Didn't use the baking chocolate b/c it tastes fine without it.

Great/pretty easy dish! Made a few changes . . . 1. If your chicken breasts are pretty thick you can cut them in half the long ways. That's what I did so I only had to use "2" actual chicken breasts. 2. Season, season, season the chicken!! 3. Just brown the outside of the chicken - don't cook all the way through otherwise the chicken could dry out when you bake it. 4. I had a hard time spreading the cream cheese with a spoon so I ended up using my fingers - way easier! 5. I did cream cheese then dried parsley then shredded cheese and then chicken. 6. Maybe lightly grease the pan before you add the pastry pockets.

The people at my work place loved these! Here are the tips I used . . . 1. Don't be concerned with your frosting size - I used a whipped frosting that was only 14 oz and it turned out just fine. 2. It took almost a whole "standard" pkg of almond bark to coat a whole box of cake mix. 3. One cake box made about 35 cake balls. 4. Wait at least 1/2 hr to mix the cake and the frosting! The cake has to be WARM but not HOT otherwise the cake balls won't stick together. 5. Freeze the cake balls before you dip them in the bark.

Awesome "bar" snack! My fiance made these for me and I loved them! 1. We didn't use nearly the amount of flour/cornstarch so I would cut that in half. 2. We also cut our cheese sticks in half which was the perfect size for our small saucepan. 3. Plain breadcrumbs + 2 tsp Italian seasoning. 4. Followed the dipping order. 5. Did NOT use a quart of oil . . . we just fried them in our medium saucepan, a few at a time. Just be careful not to overfill the pan with oil or add too many cheese sticks at a time!

So EASY!! Here are the things I did differently . . . 1. Used 2 boneless pork loin butterly chops (about 8 oz) -- cut them in half so they made 4 servings. 2. Made these in a skillet so I heated the olive oil over medium heat and added the flour-dredged (seasoned with PEPPER ONLY -- there's a lot of salt in the soup mix) chops. Browned on both sides and reduced heat to low-medium. 3. Used Kraft Light Catalina dressing. 4. Added 1 clove of garlic, chopped. 5. Used 1/2-3/4 envelope dry onion mix. 6. Accidentally used an 1/8 c honey lol!! They were too sweet but not actually by a lot. Maybe eyeball half of an 1/8 c (1/16) of honey 7. Added sauce over browned pork chops. Flipped occasionally to make sure they got sauce on both sides. 8. Cooked until the chops were done!! Spooned some sauce on top of each one and served with a green salad. 9. There was about 1/2 c sauce leftover after I generously topped my 4 chops so you could probably make 5-6 2 oz pork chops.

Very good! Made a few changes . . . 1. I used a little more than a cup of fresh diced strawberries because I didn't have blueberries. 2. Used buttermilk. 3. Substituted brown sugar for the white sugar for the topping. 4. Maybe could make less topping - I had a lot leftover. 5. Filled 6 jumbo muffin liners to the top! Make sure to grease the top of the pan as well!

Really good dip and very easy! Here are the things I did a bit differently . . . 1. Used about 6-8 oz of imitation crab meat (I know, I know, fresh is better but for a large party, it will definitely do). 2. Combined 8 oz 1/3 less fat cream cheese, 1/2 c Lite Miracle Whip, 3/4-1 c grated Parmesan/Romano cheese, and 1 cup lite sour cream. 3. Added 3 sliced green onions (green parts only) - a little more than 1/4 cup. 4. Added in 1 tsp worchestershire sauce, 1 tsp of old bay seasoning, and at least 1/4 tsp of pepper (eye-balled it). I'm a little convinced it is probably just fine without the worchestershire sauce/old bay so I wouldn't run out to buy them if you're short on funding. 5. Finely diced two LARGE cloves of garlic instead of crushing them. My cloves probably equaled four smaller ones. 6. Baked in a 8X8 square pyrex dish and served with slices of Italian bread!

Great!! I LOVE caesar salads and this recipe is so easy. Here are the things I did a bit differently . . . 1. I didn't make the croutons like the recipe. I used olive oil to lightly coat my old bread, seasoned with Italian seasons, pepper, salt, baked at 350 for about 10-15 minutes (stir if necessary). 2. Used Kraft olive oil mayo. 3. I only used 1 tsp of anchovy paste and thought it was just fine. 4. I let the dressing sit overnight and it was thick. However, I rinsed my lettuce and once the dressing was in it and tossed, it was just fine. The water from the lettuce worked perfectly as a thinning agent. 5. I tossed some shredded parmesan cheese in with the salad. 6. One batch covered a 10 oz bag of romaine lettuce with a bit of dressing to spare (depending on your taste).

Excellent cornbread muffin! Served them with chili and the eaters raved about them. Here are the things I did differently . . . 1. Used a thicker clover honey instead of "normal" honey but it worked out just fine. 2. Substituted a 14.5 oz can of sweet corn (drained) instead of the frozen corn. 3. Used paper liners --> easy clean-up! 4. Made about 16 muffins for 1 batch. 5. Oh, and I used 1% milk.

AWESOME and FAST!! Here are the things I did differently: 1. Used 1/4 cup melted, unsalted butter- so basically half the butter. 2. Increased the curry to 1 1/2 teaspoonfuls because we like the flavor. 3. Sprinkled my chicken pieces (breasts without skin and legs with skin) with kosher salt and coarse pepper and then let rest until room temp. 4. Put them in a 9X9 dish, covered with sauce, pierced chicken with a knife to increase flavor, sprinkled with cayenne pepper, and covered with foil. Baked for 30 min then uncovered and cooked until done. 5. Served with rice the first night. ROUND TWO: Make sure to save any extra sauce or consider making extra! Reheated chicken and sauce the next day and used the sauce as a salad dressing. MMM warm chicken and dressing over fresh salad greens!!

Awesome cheesecake! It tastes VERY similar to pumpkin cheesecake without the pumpkin. I made them into mini cheesecakes (regular muffin size). Here are the things I did differently: 1. Used 1/2 a lb box of gingersnaps - grind finely in a food processor. A 1/2 box is about 2 cups crumbs. Add 1 tbsp sugar and if you're using unsalted butter (as I did), add 1/8 tsp salt. 2. Pressed about 1 heaping tbsp crumb mixture into 24 muffin tins. Bake at 350 for 5 minutes then cool. 3. Used 1 pkg 1/3 reduced fat cream cheese and 2 pkg normal. 4. Baked muffin tins in a water bath for 12-13 minutes. DID NOT OPEN THE OVEN DOOR. When the timer went off, I just shut off the oven and left it closed for about 3 hours, then opened it a crack to let some more heat out, then removed after about another hour. Waterbath + slow cooling = no cracks! 5. Ended up only making 22 cheesecakes (about 1/4 cup of filling per cake). Topped with a ganache of 1 cup heavy cream, 1 tsp vanilla, and 1/2 c dark chocolate chips + 3/4 c milk chocolate chips (all I had on hand). Made WAY too much chocolate - should have only made half.

Great recipe! I could have eaten the whole thing by myself! It's a little sweet but I didn't mind it. Here are a few changes I made . . . 1. Used an 8 oz brie because that's all I could find. It worked just fine! 2. Didn't use fresh rosemary - the dried stuff worked great! Used 1/2 tsp. 3. Substituted dried cranberries for the cherries 4. Rolled to only a 12 in square and it covered my brie.

Very good! Made a few changes that I think pushed this recipe from 4 stars to 5. Here's what I did differently . . . 1. Seasoned the chicken with Lawry's seasoning salt (any seasoning salt would probably do) prior to cooking. 2. I did NOT add any other spices while cooking the chicken. I mixed those in later. 3. Cooked 1/2 cup, maybe more, of diced onions with the chicken. 4. Drained my chicken mixture and added it to a small bowl with black beans, green chile peppers. 5. Here are the spices I used: 1 1/2 tbsp dried cilantro, 1/4 tsp each of garlic powder, onion powder, paprika, and 1 tsp each of chili powder and cumin. 6. I also added about 1/4 c (1 small can) of diced black olives. 7. Let my mixture sit overnight b/c I didn't have enough time to cook it! 8. The next day I added the sour cream and the cheese directly to my chicken mixture. Followed the sauce/layer directions 9. Baked in a round pyrex bowl using two whole wheat tortillas per layer. 10. Topped with whatever salsa I had left in the fridge! 11. B/C of the bulk, would more cooking time while covered with foil -- otherwise the layers won't be all the way warmed.

Loved the walnuts!! They took under 15 minutes to make. Here are the things I did differently . . . 1. I used a 6 oz bag of walnut pieces and 1/4 + 1/8 c sugar. 2. Used Pomegranate dried cranberries (made by OceanSpray). 3. Didn't have the cheese so I just added some shredded cheese. 4. Just used the raspberry vinaigrette but am going to try adding the vinegar/oil to cut back on the sweetness of the dressing.

FANTASTIC RECIPE!! I LOVED this soup! I followed this recipe almost perfectly! Here are a few things that I did: 1. I used yukon potatoes. 2. Instead of using 1 cup of water I used 1 cup of chicken broth (use REDUCED sodium). 3. DO NOT ADD ANY SALT. Wait until the bacon and sausage have simmered for awhile and THEN add to taste. 4. I used regular evaporated milk but next time I'll try fat-free. 5. YOU MUST ADD THE DILL WEED. It totally adds flavor. 6. Pepper!!! Pepper!!!

These are spicy little snacks! I loved them but some of them were a bit too spicy. Here are a few changes I made . . . 1. WEAR GLOVES - otherwise you'll ruin your eyes/contacts for a day. 2. Thanks to another review, I used raspberry cream cheese instead of the plain stuff. Don't worry about getting the whipped kind, you can just beat it with a fork. IT'S AWESOME! 3. I stuffed my halved peppers, sprinkled them with BROWN SUGAR, and then wrapped them in smoked turkey bacon. The turkey bacon was perfect due to its thickness. 4. I also used a whole piece of bacon. 5. I also used chive/onion cream cheese (w/o the brown sugar step) and those were great too!

AWESOME!!! Everyone who tried them thought they were gourmet!! I followed the recipe exactly and frosted them with the allspice cream cheese frosting from this site (however, read the reviews of the frosting first to fix some of the measurements). If you can, try not to skip the crystallized ginger. It is fairly expensive ($7.99 a bottle -- which really only makes about 1 1/2 batches) but 100% worth it. I found it in a jar in the spice isle. I cut some of the bigger pieces to make it go farther . . . I ended up making one full batch (24 normal sized muffins) and a half batch (32 mini muffins).