This was a great recipe, though I changed some of the prep method(I know, I know, I was just leary of "sloppy joe on a bun" as several reviewers mentioned). I mixed better than boullion beef with minced onions and mayo(as close as I could get to the onion soup as we can't use it-my daughter has an MSG sensitivity), then I mixed in the ground beef and put it all in the processor(although I probably didn't need to premix before the processor). I then formed the meat mixture into small, thin patties and cooked them in a cast iron skillet over water, minced onions, and butter(1-2T butter, c of water-just enough to cover the onions completely). I opened a pkg of sunbeam dinner rolls, cut them in sets of 6(they come in 2sets of 12), placed cheese over the entire bottom bun-this ensures better coverage than placing the cheese on each patty. I placed the onion covered patties on top of the cheese, put a tiny amt of butter on the top bun, wrapped in sprayed foil, and popped them in the toaster oven sans cookie sheet for 10min to melt the cheese and warm the buns...they were EXCELLENT!!! The whole family said they were just like White Castle(that we haven't had in years although I am from Chicago), while Im the only one that ate WC slyders regularly &I don't think they are EXACTLY like WC, they are the closest I can come and far superior to the frozen version...they would be perfect party food since you could make the burgers in advance and then just pop them in the oven at party time!

I do something similar and the family loves it for a nice change of pace in the lunch box. I would like to point out that the picture does not match the recipe in that it shows cheese but there is no cheese in the recipe. We personally always add cheese(not the processed american in the photo, but some type of mozzerella, cheddar, muenster-shredded or sliced doesn't matter but we love cheese), but again all in personal preference.

We love these pork chops, I use a whole pork loin when it is on sale, lightly freeze and slice very thin(no pounding necessary)...the first time I made them as is and they were good, but missing something. The second time I made them I seasoned the flour with garlic, ginger, salt, and pepper and they were fantastic! Such a small change made such a big difference in flavor!! My 9yr old that rarely eats much meat ate 6 of these...not sure where he put them ;-) Served with jasmine rice, stir fry veggies(frozen bag of stir fry blend + bag frozen broccoli), and buttered potatoes(chinese buffet style)...but the pork chops are always the highlight of the meal!!

These were WONDERFUL! I did add a few more spices to by bread crumbs just based on personal preference(salt, garlic powder, gen season blend, and a bit of parm cheese). I was confused if I was supposed to cut them in half to make them shorter or to make them thinner...so I cut to make them thinner, was the perfect ratio of cheese to breading! They were all gone in record time, the kids couldn't get enough...glad I made 48 sticks!!

THANK YOU THANK YOU THANK YOU BETSY!! Wish I could give you a million stars!! These are the Indian FryBread tacos of my youth...we used to travel to South Dakota for vacation every year and I remember eating these in the Badlands...I have been trying to recreate them for YEARS with no success(no other recipe uses yeast). They were a HIT! My kids(14yr step son, 11yr old, 9yr old) and hubby LOVED them and they brought me back to my childhood. They are perfect!!! Thank you so much!!! I could eat this bread all day!! My kids even had dessert with some leftover bread and cinnamon sugar, that's also to die for. PS I just used ground beef and taco seasoning mix, but the meat sounds wonderful too, next time I will be sure to have the ingredients on hand to make them even better!!

These are GREAT!! I did make small changes based on my families preference(I don't like PP spice). I always make a double batch with 1/2 oil 1/2 applesauce, 1-1/2 tsp nutmeg, T cinnamon, 1 extra cup sugar for the double batch(we like sweet) and fresh pumpkin(I don't used canned-the trick to fresh is to put it in the blender or food processor after baking to avoid stringiness). I have made it with steusel and with plain raw sugar on top, both are great!! Just depends on my mood for the day ;)

Awesome recipe, I have been making it for years and am just getting around to reviewing-opps ;) I always have to make this recipe X2 for my family, they love it!! I use no nutmeg, more cinnamon in the apples and add a little to the batter, and reduce the eggs to 6 or 7 for a double batch depending on the size of my eggs(we use farm fresh eggs), I also use salted butter and omit the salt. Great weekend breakfast. My son has to have some put up for lunch, he loves it THAT much!! Tip: to get the apples to stay on the bottom of the pan, let them sit for 30min to an hour after cooking(I cook the apples, make the batter, wait 30 minutes and put the batter in and bake)

AWSOME AWESOME AWESOME!!!!! These cookies were by far the best bar cookie I have ever had. One tip, the crust should bake the full time(16 minutes for my smaller pans). I had forgotten to check on it and when the time was up, they almost looked burnt, I decided I couldn't unwind a clock and moved forward. They were the perfect texture when done. To avoid the sticky uncooked texture I read about, I reduced the temp to 325 when the filling went in and used one 8X8 and one 8X10 I actually preferred SOME stickiness of the middle pieces and will likely use a 10X15 nex time, but still use the 325 temp. I think this is the first time I didn't feel the need to modify a recipe either before or after. Thanks Sylvia for a great recipe!!!!

AWESOME pork chops!! The kids loved them, everyone loved them!! It was an easy after school meal. Thanks so much for sharing this recipe!! We will be having these often.

This is the BEST way to cook a turkey, and as far as the foil, rack issue.... I put my turkey in the pan-no rack, then tent my foil. If you wrap your turkey, the seasoning will be on the foil and not on the turkey!! I have also found that tenting causes the turkey skin to have a better texture than wrapping. Good Luck to all for Turkey day!!! Enjoy!!!!

These are great!! Be sure not to overbake, they are best if they are a bit soft...barely brown in the oven...I use pecans and chocolate/carmel kisses...the whole family gobbles them up in a hurry-we NEVER have them around more than 2 days!!

This was the best black eyed pea recipe that I have tried...I substituted a pound of bacon for the ham hocks...it was GREAT...could be served as an entire meal...I impressed everyone with this one, even "seasoned" black-eyed pea eaters!! I made this the first time for new years and have been making it ever since!!

These bars are AWESOME!! I made a few modifications after reading reviews, but I don't know that they were nec. I "eyeballed" 1/2 c of honey, BUT, I added 1-1/4 c. of butter(2-1/2 sticks)...I used only 4 c of oats, but it seemed to wet...so I added another cup (5 c total)...I think that 1c of butter with the 4-1/2 c of oats would be fine for next time...Basically the only change that I would make is increasing the butter to 1 c. I added pb and milk choc chips to 1/3 of my batch, yellow raisins to another 1/3, and semi-sweet choc chips to the remaining...I shaped mine into granola bars before baking...when they come out of the oven they ARE crumbly, allow them to COOL COMPLETELY to soften and be removable from the pan(or you will end up with a crumbly mess!! Have fun and ENJOY!! They are GREAT

These are GREAT!!! I used butter instead of shortening...they are the BEST!!!! The whole family is requesting these rolls at every meal...a tip...I use 1/3 and freeze the dough in ziploc bags(2 bags with 1/3 each)...the next 2 nights I thaw the bread for 2-2-1/2 hours form into rolls and allow to rise the second time. That way we get fresh rolls for 3 nights with one batch!! Each batch is as good as the first.

For those that asked for suggestions for flavor...with everything we make in our home, I added cajun seasoning and garlic powder in addition to the chopped garlic, onion powder in addition to the chopped onion. We love seasoning, I grew up in a home that lacked spice(we had salt, pepper, oregano and garlic salt-lol) and oh did that change when I began cooking on my own!! So for the man looking for suggestions...there is my input...I season everything from the first time I make it. We also as another reviewer dip our "burgers" in mustard. Enjoy!!!

this turkey is the BEST!!! I can't say enough about it!!! I grew up in a home with a chef and still I have to say this is probably the BEST turkey I have ever had....I will never make a turkey any other way...I am on my third turkey since thanksgiving and usually I don't like turkey!! Thanks so much for the great recipe...side note...I made a 19 lb turkey, with 2 full sticks of butter-same everything else.

AWESOME AWESOME AWESOME...I was out of plastic zipper bags(how did that happen????) so I poured the oil/salt/pepper in the pan and shook it up...worked equally as well. These are the best, I have been craving them for a week since I had them last...this is definately a favorite!!

These are GREAT potatoes...I added salt, pepper, garlic, and cajun seasoning to the rosemary/oil base...I sliced my potatoes instead of quartering(to speed up the cooking process...and make more crunchy area) and they were GREAT!! These are some of the best potatoes I have had.

This is a great twist on corn bread!! It is excellent...the only "cornbread" that I will make anymore! The whole family loves it...I do however add a bit of sugar (about 1/3 cup) and it adds to the taste greatly!!

absolutely delicous...a must try for chocolate lovers...even the non-chocoholics in my family loved it...like brownie with fudge in one pan!!!!!