These are utterly fantastic. Any time my husband makes happy yummy sounds and asks when I can make more of something, I know the recipe is good. I still need to figure out the best way of shaping and cutting the dough, and I'd put in 1/2 a tsp of salt instead of a dash. Otherwise, these are really good!

This turned out fantastic! I added diced green chilis, onion, and Rotel to the ground beef and taco seasoning. I pre-baked the crescent roll crust for 10 minutes (prior to adding the meat and cheese). After pre-baking, I added a thin layer of refried beans on top of the hot crust, then layered the meat, sour cream, and cheese. For the top, I crushed up Nacho Cheese Doritos. After baking, I topped with diced tomatoes, shredded lettuce, and (just for the hubby)diced black olives. Salsa was served on the side. My husband said this was now his new favorite dish. The only thing I would change up would be to add hot diced green chilis instead of mild.

I found this to be quite tasty, especially after following another reviewer's advice to bake the tomatoes for 10 minutes first, then add the chicken so the meat wouldn't overcook. I couldn't find the suggested McCormick's spice packet anywhere in the store, is it new? Anyway, I used a different McCormick's packet that was intended for marinating meat prior to grilling. It had many of the same ingredients, so I just added oregano and went with that (doubling the sauce). It turned out very good. I think that if I used sweet Italian sausage next time, my husband would enjoy it even more.

The pasta tasted like...pasta. We used extra, fresh basil, yet could barely taste the herb in the pasta. This really wasn't anything special.

I rated this as a 4 instead of a 5 because of the changes I made. First, don't use Frosted Corn Flakes (unless you have a serious sweet tooth). Use regular. I made a double batch and used most of a 'regular' sized box of Corn Flakes, 2 cups peanut butter, and 2 bags of the Nestle butterscotch chips. I accidentally bought the lower sodium and lower sugar peanut butter (Jif). My husband said the peanut butter wasn't sandwich-worthy, but was perfect in this recipe. You get plenty of sweetness from the butterscotch chips. My mother-in-law used to make these as a special treat for my husband, and I'm glad that I can continue the tradition now that she's passed away. We could both eat these until we got tremendous tummy aches!

Delicious crust - buttery and flaky. I have just one recommendation - do NOT refrigerate the dough overnight. Holy Moly, but that made it difficult to roll out. Unless you want to risk startling your family with curse words coming out of your mouth while you're rolling out the dough, just refrigerate for a couple of hours. Mine was in the fridge overnight, and I wound up having to beat it down with the rolling pin (while yelling lovely curse words).

Very tasty! The hubby asked me to save this recipe. I made some very minor modifications based upon other reviews. I doubled the recipe, used ground turkey (it was on sale), added a dash of vinegar and a tiny bit of cayenne pepper, and added diced onion, red pepper, and yellow pepper. I topped each sandwich with a slice of mozzarella cheese. Quite tasty!

I'd give these 10 stars if I could. OMG! I made them pretty close to the recipe, but I added the powdered sugar to taste. They were very easy to make - the cooking time required a couple extra minutes. My father loved these and asked me to make three dozen for his next poker game (he even offered to pay for them). I took most to a potluck, and some friends decided to eat just these instead of any of the other food (I'm not sure if the hostess was a little ticked off). These little things are fantastic, and they're staying in my recipe box. You do have to love lots of frosting to enjoy these!

When I had all these ingredients together in the crockpot, I thought the result looked gross (I'm used to standard red chili) and tasteless. Even though it wasn't hot yet, I took a taste. To my surprise, it was really quite yummy! Everyone at the potluck liked the chili, and there were hardly any leftovers. I bought a whole rotisserie chicken and pulled the chicken off (I added all the chicken, and this made the chili very hearty). I used 1 can of broth, 1 can of great northern beans, 1 can of corn, 2 cans of rotel (necessary), one large jar of the Archer Farms salsa verde that another reviewer recommended (fantastic addition, btw), 1 red pepper, 1 onion, and lots of garlic. I used the spices as stated from the recipe, but forgot the oregano. No need to add the extra chiles with all this, as you don't notice them with the salsa. I recommend offering sour cream, shredded cheese, and crispy tortilla strips to add on top of a bowl of this chili. Cook on high in the crock pot for at least 2 hours.

I made these for a potluck, and then since I had so many, gave a bunch to my parents for their poker night. Not a single pretzel came back from either source. I used Rollos and Hugs (the milk chocolate/white chocolate variety), all topped with M&Ms (too many people allergic to nuts). I kept the Rollos in the oven for 3 minutes, and the Hugs for 2 minutes. I thought the Hugs were the prettiest, because the stripes gave a nice presentation. Both were tasty, although the caramel in the Rollos was a bit chewy (caramel Hugs or Kisses might work out better, if I can find some next time). That's the nature of the candy, though. Very easy and inexpensive to make. Oh, I also used Snyder's square waffle (buttery and salted) pretzels. I kept eating the 'naked' pretzels while I was prepping the other pretzels to be coated. I actually wished I had some kids so they could help out with this. It seems like a great activity for them.

Fantastic! I made this as a side for Easter dinner, and everyone raved over it. I doubled the amount of apples (served 6 adults with a little left over), and tripled the amount of cinnamon (personal preference). Everything else, I left the same. I wanted to try brown sugar instead of white, but wound up being out of that ingredient. White sugar worked out fine.

I followed other people's suggestions and only added 1/2 the can of frosting. After forming the cake balls, I froze them for 3-4 hours. I used an entire bag of semi-sweet chocolate chips for the outer shell, but I don't think I used enough shortening to thin the mixture (3 tsp). The shell hardened fine, but it turned out rather thick and I ran out. Anyway, I used chocolate cake mix with cream cheese frosting. I called them little balls of chocolate death, they tasted so good! I took them to a potluck and received rave reviews. The cake texture turned out similar to a truffle. If you don't like truffles, you won't like these. Make sure to drizzle an opposing color on top of the balls to make them look really nice. I used white chocolate. These things wound up looking and tasting like I bought them from a candy shop.

This recipe turned out fantastic. I used suggestions from a few other reviewers. First, I proofed the yeast in warm water and sugar for about 15 minutes. Once the yeast was happily bubbly, I mixed in the other ingredients (ending with the flour). I used my Kitchen Aid mixer with the dough hook attachment to knead the dough. I transferred the dough to a plastic bowl (don't let it rise in a metal bowl - that can interfere with the yeast), coated in oil, covered, and then let it rise in my warm garage for 30 min (perfect rising temp out there in June). I punched the dough down, kneaded it again and added some sun dried tomatoes, and let the dough rise for another 30 mins. Afterward, I pushed the dough out into the pan, brushing with olive oil and sprinkling with coarsely grated sea salt. Half way through the baking, I added dried Rosemary and sprinkled with an Italian cheese blend. (The Rosemary is an absolute must.) My bread turned out puffy and light, and I'm making it again next weekend for a birthday potluck.

I agree that this came out tasting like a big buttermilk biscuit, but I like biscuits. I have no idea what real Irish soda bread tastes like, but this was certainly yummy. I made one round following the directions to a 'T', and one round with lots of raisins. I recommend adding raisins or something else similar in order to counteract a bit of blandness. Also, while it's good for quite a while, it's best right out of the oven. I had lots of compliments at a St. Patty's day potluck.

These were a hit at a holiday get-together with several friends. If you make the topping, I recommend doubling it in order to make sure it covers the entire top. Beware, these are incredibly rich. They'd probably be good without the topping as well.

This really turned out well, and was zapped up at the holiday Christmas party. I would recommend doing the following: double the crust and double the chocolate glaze. Othwerwise, there really isn't enough to spread over the whole pan. Also, the glaze comes out with a consistency like fudge. As the recipe states, spread it over the cheesecake while the glaze is still warm (or else it will set just like fudge and you'll be SOL). Use a butter knife to spread the glaze over the warm cheesecake, and then chill the whole thing. Cut up into small squares, as this really is very rich.

I thought this recipe sounded interesting, and decided to try it out on my co-workers during a chili-cookoff potluck. My mother gave me a strange look when I mentioned the mushroom soup, but I just shrugged it off. I used 1 lb ground venison (my father had lots from a hunting trip) and 1 lb ground, hot polish sausage. Otherwise, I followed the recipe pretty closely. I like how you can make this hotter or milder based upon your preference just by reducing (or, gasp, increasing) the cayenne pepper, or choosing different spice levels of salsa and beans. The cream of mushroom soup and Velveeta gave this a nice, yummy creaminess. I made this the night before, threw it all in a crock pot, and then cooked it on low all night (about 10 hours). I then cooked it some more at work in the morning. This recipe, which I made on a lark due to its interesting ingredients, tied for second at our chili cook-off.

My fiancee absolutely loves hot dogs. Therefore, despite how odd a casserole involving hot dogs sounded, he practically begged me to make this recipe. He even bought all of the ingredients. I took one reviewer's suggestion and pre-heated the hot dogs in the microwave just to be sure they'd get hot enough. I also added more cheese inside the tortillas along with some onions. I also used 1/4 lb all beef hot dogs. Next time, I'll add more onions and some sour cream. This recipe is excellent if you like chili dogs. They were VERY tasty, and even reheated well a couple of days later. I would suggest, however, not eating ice cream for dessert afterwards. Chili dogs and dairy don't seem to mix well in the tummy.

This is a good sauce recipe, but I've made my own alterations. First, I used canned tomato paste that came with its own Italian seasonings. Next, I made the other reviewers' suggested cutbacks on the olive oil and water. I also added about 1 tablespoon of ketchup to sweeten the sauce a little bit. I then added 1/4 tsp of sugar. Finally, I increased the garlic and used a dried Italian seasoning mix of herbs. It comes out tasting close to spaghetti sauce, but it was too bland and bitter without the additions.

This fudge came out well, set perfectly, and tasted yummy. I didn't have the problem that the other Denver reviewer had, and my fudge looked great. My only problem was a significant one. The texture was a little embarrassing, as you wind up chewing on the sugar granules. Anyone who makes this recipe should use a very fine white sugar, and not the ordinary variety. If this is done, then the fudge should come out great.