Oh my goodness! This was the most phenomenal chocolate frosting I have ever made. Its the first one I made, not using cocoa powder, and I will never go back. I had to make a birthday cake for someone who loves chocolate - oh my, this one requires a big glass of milk alongside. I actually doubled the recipe to make sure I had enough to frost a layer cake, and I ended up only adding the first amount of milk because I thought it appeared too thin. As it began to set, it was just perfect. Once I had the layers frosted, I thinned out a portion to use for piping and decorating, because I was afraid it wouldn't come through the tip, and it was perfect. This is now my chocolate frosting recipe. And anyone who said it wasn't sweet enough is just crazy.

Reviewed On: Nov. 6, 2006

I can't exactly rate this recipe, because I haven't tried it with this cooking method, but the ingredients are almost identical to the one that I use, quite frequently. I do cook my own chciken, rather than use the canned as instructed, but maybe in a pinch I would try the canned. I do like the idea of combining the chicken with the hot sauce prior to mixing it all together. Maybe next time I'll try that. I use blue cheese dressing, rather than ranch - my recipe says "either, or." My recipe combines all of the ingredients and putting in a baking dish, then baking the mixture for about 20-30 minutes at 350 degrees, or until sharp cheese is melted. It doesn't call for putting an extra layer of cheese on top. Before serving though, I sprinkle a layer of chopped fresh celery on the top of the baked dip, just to give that final "buffalo wing" touch, and serve it with tortilla chips, although wheat thins work nicely, too. I have also, on occasion, just placed a bowl of the chopped celery alongside, for those that want it. Its a wonderful dip that gets rave reviews, and it sure does satisfy that "buffalo wing" craving, with a lot less mess. Hot sauce, of course can be added to suit your heat tolerance, and any of the wing sauces work.

Reviewed On: Jan. 16, 2006

Oh my goodness! The BEST lasagna I have ever made. I don't think I will ever go back to slapping it together with a jar sauce again. This was just too easy. I used chopped Italian Style tomatoes, so there was a little extra garlic, pepper and onion flavor, but it only enhanced it, if that's possible. I put it together one evening while kids were at wrestling practice. Covered it with aluminum foil and put it away for the next night. Left note for hubby to put in oven with foil for most of the cooking, as suggested, and then remove for last 15 minutes or so. Letting it sit overnight is essential, and the sauce itself is to die for. Its got to be the brown sugar! When I make my own sauce I usually put in white sugar, but no more. This is definitely a keeper. Thanks, Rosemary.

Reviewed On: Nov. 16, 2005