I've been making a version of this toffee every Christmas for the last 20 years. Invariably, the chocolate pops off of the toffee. I followed the recipe AND the suggestions from mom2oovc and it STUCK! Best toffee EVER! And it really is much, much easier than my 20 year old recipe. I especially love that you just sprinkle the chocolate chips on top and let them melt. My old recipe had me melting chocolate separately.

I make this recipe ALL the time. My family has sworn off store bought bread. It has a soft texture and is perfect for sandwiches. One of the few recipes I've had to make NO changes too!

Perfect! No need for expensive mixes. This recipe is spot-on!

This is my all-time favorite chili recipe! The vast list of ingredients is necessary for the incredible complex flavors. I don't normally like chili because most I've tried is just beans in tomato sauce, but this one takes the cake! I make a few adjustments to suit our tastes (less cayenne and hot pepper, eliminate the bell paper and celery) but for the most part, I follow it to a T and we are never disappointed!

Everyone in my family absolutely loves this recipe! I get rave reviews every time I make it and it's always the first thing to go. I usually make it in a slow cooker though. Couldn't bring myself to use the microwave! I don't change much in the recipe except I used white rice instead of wild. I also skip the onions when I use the slow cooker (they'd be soggy). When I bake it in the oven though, the onions are PERFECT in this recipe.

Excellent Rocky Road ice cream! My daughter is allergic to nuts, so we skipped the pecans and added crushed chocolate covered pretzels and chocolate chips to the batch. She said, and I quote, "you can NEVER have too many marshmallows," so that wasn't a problem for us like for some reviewers.

I absolutely HATE cauliflower! What possessed me to try this recipe I have no idea, but I am glad I did! Creamy and delicious and definitely not overpowering on the cauliflower flavor. A few hints to make it stand out: Be sure you drain the cauliflower after steaming. You may even find a way to squeeze excess water from it. Once everything is blended, it is very thin. It holds it's shape and "acts" like mashed potatoes, but still very thin. I felt the salt was actually lacking so I doubled the amount. Keep the food processor running the whole time while you add stuff. You want to really process the heck out of it to get that creamy consistency. HERE IS THE BIG HINT!!! Once you are done and ready to scoop it out of the food processor to serve it - DON'T! Scoop it out and put it back in the pot you used to steam the cauliflower (after draining and drying the pot). Heat it until piping hot. On medium, this will only take a minute or two while you stir constantly. Because the cauliflower is whirring around in the processor and you're adding cold cream cheese and cold parmesan cheese, it really brings the temperature way down. I ate it immediately (it was good) and then tried a 2nd batch after heating it and the difference was dramatic. HEAT!

My family loves this meal! I would have given 5 stars, but the amount of spice isn't even close to how much you need. For a pound of meat, use at least 3 or 4 tablespoons! Or, better yet, create your own spice blend.

Perfectly simple and delicious. Paired with a glass of wine and a crusty Italian bread and you have a wonderful and quick weekday meal.

I was extremely happy with this recipe! I tried to make Eggplant Parmesan only once before. I fried it and it was a soggy, oily disaster. This recipe was amazingly simple and very, very good. The eggplant stayed firm and crisp. The only changes I made was to bake for 7 minutes each side before assembling (instead of 5) and I used homemade tomato sauce instead of a jarred variety. Actually, I forgot to peel it too, but it made no difference and didn't detract at all.

Such a simple recipe! I followed all the instructions to a T and the pita pockets were perfect!!

Absolutely wonderful! I followed the recipe exactly, except I marinated for 48 hours (because I had no time to cook it). This was a great dish!

This was a perfect recipe with the exception of the lack of drain-the-ricotta instruction. I drained Sorrento brand ricotta (starts off drier) for 3 days in a sac I made of cheesecloth. It was the perfect consistency for piping through a pastry bag. Tasted wonderful! I skipped the mini chips and orange peel, but on a few of them I dipped the ends of the shell in chocolate. My taste testers loved these plain or with chocolate!

This was my first time making a frittata. I love how I can make a big batch of it once and then have breakfast for the week. I followed the recipe pretty closely, making minor substitutions based on what I had in the house. The oven time definitely seems a bit off in the instructions. I had it in the oven for 18 minutes and it probably could have gone another 2. Overall, a quick and tasty meal.

I love when I come upon a recipe and try it even though my first reaction is, "What the HECK?!" I never would have thought to combine these ingredients. But I had a squash that needed to get used and I apparently was feeling adventuresome. SO GLAD! This is definitely one of my all-time favorite vegetable dishes. The combination of jalapeno and bacon, as well as the splash of soy combine to make something very tasty and unique. Thanks to Ann_Girl for sharing!

This is a great appetizer or dinner when paired with a salad. I make my own dough (use a pizza crust recipe) but even then it is incredibly easy and fast to make.

This is one of the best recipes for stuffed mushrooms that I've tried. Ever. In my life. Thankfully, no one in my house likes mushrooms, so they were all mine! I followed the directions closely except, I didn't process, top separately, etc. No time for that and didn't want to dirty up the food processor. I just dumped everything (except the mushroom caps) in a mix and mixed well. Crammed as much into each cap as I possible could, and baked from there. The recipe was INCREDIBLE!

Classic recipe for sausage and peppers. Reminded me of being at my Italian grandmother's house when I was small. I made mine even simpler than the recipe - I used a bag of Birdseye Peppers & Onions instead of all the chopping and cutting. Incredibly quick!

I made these one evening for my family using Johnsonville Mild Italian Sausage. Very tasty and flavorful!

This is a wonderful, classic margarita recipe. Very light and refreshing. It would have earned 6 stars except for the instructions. I am SURE it is supposed to say "Combine the ingredients WITH ice and shake vigorously." A warm margarita is less than refreshing.