These have become a family favorite. I think I've made them 6 times in the last month! The recipe is very easily halved (discovered by accident when I only had one can of crescents in the fridge!) and it makes just enough to satisfy a sweet tooth. My husband likes for me to put just a little extra sugar in the filling (monster sweet tooth, he has). I tried mixing some strawberries in the filling one time and it was okay, but we like the original recipe best. Am making this again this morning for our family Easter celebration today. Wonderful recipe!

This was great! Made it pretty much to the recipe (ingredients/methods) because I'm not the best baker! I did 1 1/2 the cream cheese filling and 3 Tbsp milk/2Tbsp lemon juice for the glaze - this was a good consistency for drizzling. I did roll up the dough jelly-roll style and tried to twist it as I formed into a ring on my baking sheet. We DID put the baby in before baking after much discussion and he came out unscathed! I made my own colored sugars with food coloring, as I think a true King Cake needs sugar, not sprinkles, on top. Everyone at the party raved over the cake and had seconds. To me, it had a wonderful yeasty cream-cheesy flavor. DH said it could've used more filling, but I thought it was fine at 1 1/2. Will save the recipe and make again! Thanks!

Oh my gosh these were adorable! I made them with my two daughters (10 & 12) for a school Valentine's Day party. They were easy to make and looked authentic! We used the grasshopper cookies and would highly recommend those. Also used yellow icing below the "burger" and red icing above for the mustard and ketchup, dyed coconut for the lettuce...smush them and let the "condiments" ooze out a little and they're perfect. We used another reviewer's suggestion of water/light corn syrup for the glue to put on the sesame seeds. worked perfectly with a small paintbrush. My kids and DH thought they tasted good, but some of the kids at the party weren't overly impressed with the taste. My older daughter wants them for her birthday party next month! We set them in cupcake liners along with the french fried potato sticks - wish I had a picture to post! They were a hit!

This was pretty good. I salted and peppered it before baking, but it still needed more pepper at the table. I didn't use as much cabbage but made the full amount of sauce, and it was a bit too much sauce for us. The kids (14,7,5)all made faces but hubby and I thought it was okay. I may make this again as an alternative to our favorite stewed cabbage. Thanks for sharing the recipe!

This was our second attempt at cooking prime rib at home. This recipe wins hands down over the first one we tried. I used the full recipe of spices (but less oil) for my not-quite-4 lb. roast and covered the entire roast with it instead of just the fatty layer. The cooking times were accurate for my smaller roast and we removed it from the oven at 135 degrees. It came out perfect, wonderful flavor, beautiful appearance. Everyone raved over it. Thanks for sharing this recipe - we will use it on our next prime rib.

These are fantastic! I only had about 8 jalapenos from the garden and decided to try this since it's been in my recipe box for months. I didn't measure out anything - just put the ingredients together in amounts I thought looked about right. I probably went heavy on the real bacon bits. I found that the filling stayed in just fine and double-dipping with the bread crumbs is the key, I think. Mine came out absolutely beautiful with no leakage whatsoever. I added a little cayenne to the bread crumbs but that's really the only thing I changed. I loved the bacon in the filling. I don't think it was too much of a hassle..it was well worth the effort. My husband said "Awesome!" Thanks for a great recipe!

This is really really good! I used two cups of raw peanuts and it was perfect; I think any less would have been a mistake. You have to be patient, because as others have said, it takes a while to get to 300 on the candy thermometer. It's well worth the wait, though. I added just a little bit of vanilla in with the butter - maybe 1/2 teaspoon. And you really needn't bother with the forks, just tilt the pan to get it spread out like you want (but work fast!) Everyone loves this brittle and it is simple to make. Thanks for the recipe!

This is awesome! Based on reviews, I only put as much dressing as I would pizza sauce. I think it could have used a tad bit more, but definitely not a whole bottle. I did a small portion with Ranch dressing just to test it out and of course my husband liked the Ranch portion better and I preferred the Bleu Cheese. I shredded my chicken and used about 3 ounces of Frank's Red Hot and only 1 TBSP of butter. I used Jay's Signature Pizza Crust and prebaked it for about 10 minutes before adding the toppings, then baked for almost 15 minutes. We might try adding purple onion next time, too. This was a wonderful change of pace. Thanks so much for the great (albeit unusual) recipe!

One word - AWESOME! We prefer sweet cornbread and this is even better than the recipe I've been using the last couple of years (which I thought was great). The only thing I changed was the flour to 1 1/2 cups and the cornmeal to 1 1/4 cups. I used a 10 inch iron skillet which was the perfect size and baked for 25 minutes. This has a great texture and flavor. Can't imagine using any other recipe from now on! Thanks, Trish!

My kids and husband love these. I always use red apples, but think I will try a Granny Smith sometime. You have to make sure to get the English muffins really good and toasted or they'll be kind of flimsy when picking them up. It's a great recipe! Thanks for sharing, Lisa.

This is a great sauce. I doubled it but not quite all the ingredients. I only put 1 tablespoon of honey, no anchovy paste and I did the rest of the spices to our family's taste. It has a great flavor. Even with cutting back on the honey, I could still taste a hint of sweet - just enough in my opinion. Doubling the recipe made enough for two BIG pizzas tonight with some left over for cheese sticks this weekend. My husband said it was good, but still thinks Chef Boyardee is better. I happen to disagree! Thanks for sharing the recipe.

This is my first ever from-scratch pizza dough and it was awesome. I made it exactly as written (unusual for me!). I used baking stones coated with spray and sprinkled with cornmeal and I did not pre-bake the crust before adding my sauce and toppings. We load our pizza up and the crust held up really well. Thanks for the recipe! P.S. My 11 y.o wants me to tell you that he really liked it!

This is awesome! Just took it out of the oven and we had to sample it. My brother-in-law said it's quite possibly the moistest turkey he's ever had. My husband (who doesn't like turkey) said it was really good. My son is raving about it. I'm going to make gravy out of the broth for the mashed potatoes right now. Can't wait for supper! It made a huge amount of broth, so maybe next time I will cut down the water a tad (it filled my roaster up completely), but that's the ONLY thing I would change on this recipe. Thanks, Robin!

This was really good. I also subbed a can of Ro-Tel in place of the tomatoes and added some beef broth and extra water. I cut down the rice to 2/3 cup but I think next time I'll use the full cup. The Ro-Tel made it too spicy for the kids, but Hubby and I loved it. He said it was a keeper - high praise indeed! It does make a lot, enough for at least 5 adults. Great with cornbread on the side! Thanks for sharing the recipe.

This doesn't taste anything like the stuff you get in the big tins at Christmas - it's a million times better. This is quite addictive! My husband, who doesn't even like caramel popcorn, can't stay out of it. I added cashew halves and may try almonds next time. It has a wonderful flavor and tastes even better than the Crunch 'N Munch from the store. I baked mine the full hour (I don't care for it very chewy), turned the oven off and left my pans in there for another 10 minutes. It came out absolutely perfect. Thanks, Brian for the recipe. It's definitely a keeper.

This is absolutely incredible! Now I wish our garden would have produced MORE zucchini just so I could make this. I did cut back on the lemon juice the 2nd time (1/3 cup ReaLemon juice and added 1/2 cup water) as it seemed a bit tart the first time. It may seem like there's too much crust for the "fruit" and you may be tempted not to use it all, but please do. The crust is fantastic. We added just a few chopped nuts to the crust on our first try and that was a nice addition. People thought I was lying when I told them it was zucchini. It tasted incredibly like apple - texture and all. (Actually better than apple in my opinion) Thank you, Beverly, for a new favorite recipe!

This is an awesome dish! I've made it twice - once with ziti and once with angel hair...best with angel hair. I sauteed my chicken in bite-size pieces, removed from pan and then made the sauce...doubled the butter, cream cheese and soup and added sliced fresh mushrooms...mixed in the chicken and simmered slowly for 15-20 minutes..serve over pasta and DELICIOUS! DH loves it! 1st time I doubled the dry dressing and it was too much - one packet is plenty. Don't let the color of this dish throw you off - it tastes wonderful! Thanks, Marian!!

I had to tweak this a bit based on the other reviews, and I'm glad I did - it just wasn't enough tweaking! I used one can each of cream of chicken and cream of broccoli, one can of mushrooms, a can of milk and 1/2 can of water. I used instant rice and added it for the last hour. The consistency was a little mushy, so I think I will add the rice a little later next time. I also added salt & pepper, Accent, and garlic powder and a little thyme. It was still kind of bland. I will try this recipe again, but will keep tweaking to improve the taste..think I will add broccoli, too.

This was a good base for stew, but I did make a few additions to suit my family. I added carrots and potatoes and a pkg of onion soup mix along with salt, pepper, Accent, garlic powder, and thyme, which I think it definitely needed. The meat came out very tender and the broth was excellent (I thickened it a little at the end with instant potato flakes). I will be using this recipe for stew from now on. Thanks!

I can't believe this was so good! I would normally have passed this up, but after reading the reviews, I just had to try it. I used 3 tablespoons of brown sugar and equal amounts of the Coke and ketchup (a little more than a cup)and added a few slices of onion on top of the chops. I took the chops out at the end and thickened the sauce with some cornstarch and water. It was not too ketchupy for us and tasted great over rice. This was so quick to throw together and then fix the side dishes while it cooked. How simple! Thanks for sharing this recipe - I will definitely make it again...and again..