This was absolutely delicious! I had an international finger foods theme for Christmas dinner and made this dip with a bit of finely minced red onion and italian cheese added and called it Crab Rangoon dip. I fried little wanton triangles to serve with it. Was quite a hit. (I am making more now actually as my husband took the rest to work with him!) I did leave off the worcestershire sauce, just because I didn't have any, but it was still completely delightful. Thanks for the faboo recipe!

I have made Chicken Fried Steak for years and am always looking for the ultimate coating. I think I have found it in this recipe! I, sadly, didn't have all the ingredients, no buttermilk or hot sauce, but used whole milk and it worked just fine. Crisped up perfectly. My family raved that it is the best I have ever made and it was "almost as good as Cracker Barrel's." Hopefully with all the ingredients, it will surpass it next time. =)

I made this for New Year's Eve. Since there were only three of us, I halved it. Instead of canned chicken, I used a baked chicken breast half that I had left over, diced. I also used powdered ranch dressing mix and powdered buffalo wing seasoning (half of each packet), and two tablespoons of mayo to make up for the moisture difference. It was absolutely delicious and I will be making it this way for Superbowl Sunday too!

This was absolutely delicious (I just finished my third slice of the night) and pretty darned easy... other than the fact that my nectarines were not all that ripe and didn't want to peel or come off the pit. I simply cut the skin off with a knife and sliced chunks off (instead of halves) and it was perfection. Baking time was good at 40 minutes. Looked good and tasted better. It is one of the only recipes I have found for good desserts that will actually cook right at high altitude too. =) I will certainly be making this again.

Very easy recipe using the food processor. I made 4 batches this morning for my sister to take for a work party. I did apricot chocolate chip and white chocolate almond. Both were delicious and enjoyed by my sister who is not really a fan of scones. I could make these all day and look forward to making many more in different flavor combinations.

I felt like treating my family to a homemade breakfast this morning and was going to cheat on the biscuits but didn't have any biscuit mix so I used this. I used half cream and half milk for my version and otherwise followed the alternate using the all purpose flour. I was a little scared by how wet the batter was but turned it out onto a floured surface, kneeding a bit more flour into it and it made up just perfect. Dipped in butter (I used half the amount as I originally planned to make half a batch) but did not bake in it the butter. Still came out fluffy, flavorful and delicious! I shall be using this again! =)

These were wonderful. I made a double batch (9x13) to take to a pot luck at my sister's(using the modified filling amounts found in comments here) and it is a good thing too as they were gobbled up (or squirreled away for later consumption by everyone). I was glad I had a third of the batch left at home. Cutting them into 1/2" by 3" bars seemed to be just the right size. I will definitely be making more of these, and experimenting with the fillings. =)

This is delicious. I used a lot more powdered sugar than it called for (about twice as much)as I coated it in two batches but otherwise... awesome. And I now have a belly ache from eating WAY too much of it (mixed with pretzles and m&ms)!

This is absolutely wonderful! I made it two ways, to spruce it up a bit for a party. I first made mini bundts. This required halving the recipe. I also added quartered glaced cherries to the batter (as I was supposed to make an actual English Christmas Cake but got lazy and needed a cake that didn't need to ripen). If making in mini bundt pans, only about 25 minutes baking time is needed. For the glaze, I added almond extract and a splash of maraschino cherry juice. The second time I made this (this week) I made it full sized. Again, added cherries, even bothered to paint the marzipan holly leaves. Unfortunately, I killed the glaze by adding butter. In theory it should work and make a nice glaze that crisps up, however, I was impatient and didn't soften the butter correctly. If you are impatient like me, don't mess with the glaze. It is fine as it is (though almond extract really does help). I have a feeling I will be making this recipe yearly if not much more often. It really is delicious!

Really very good. I added a lot more lemon than it asked for to mask the ketchup flavor but I also used less chili garlic sauce as well because the type I had was VERY hot. It was delicious!

My mom requests this recipe at every holiday meal... now that I am living with her, it is sneaking into weekly meals. I always half the recipe, but it is really pretty darned good.

I scaled this down from 30 to 12 servings (which uses only one packet of yeast) to make rolls for my super bowl party. I was afraid of just mixing the dry ingredients together, so I proofed my yeast adding a little sugar then followed the directions. I did add more salt (about 4xs) and a tbs. of butter. Everyone liked it and I was excited that it had an actual bread texture inside (I am SO not a baker). I shall be using this again.

I made this for a catering job. I omitted the worchester sauce (because I had none) and added some sour cream (to cut down on the tartness) and fresh dill. It received rave reviews. =)

The cookies are fantastic. Taste great and nice and stable for decorating. The frosting however didn't really do it for me. It was too clear for my taste and has an oily sheen that really isn't all that appealing. Next time I go with royal icing. addendum- I sent these cookies, decorated with the frosting included in the recipe, around the country. I spent a couple hours baking and decorating them only to find out, when sent pictures by the recipients of the gifts they received, that the white frosting dried clear and the colored frosting simply sunk into the red background so all of my decorating was wasted. I will never use this frosting again and suggest that you don't either if you will be doing anything other than just glazing a cookie.

I made this for caramel apple cupcakes. When whipping it in the mixer, I added a cup of powdered sugar and several splashes of cream to make it frosting like. I also added about 1/4 tsp of salt to the sugar and cream while it was cooking. The flavor was pretty good, but doesn't taste like commercial caramels.

I made this for dinner with left over Corned Beef. Had to add an egg and plopped scoops into seasoned flour, coating them completely, to get them not to fall apart on the griddle. Forwent prefrying the onion but it was quite delicious.