Awesome brownie!!! I added 1 tsp of instant espresso powder to flour mixture and used 60% cacao chips (personal preference to use dark chocolate) but otherwise didn't change a thing. Fudgey and great chocolate flavor! Baked in a metal pan for minimum time. Not sure how some are getting a dry brownie.

I have been using this recipe for years (with the exception of the coconut extract and nuts). We all love this cookie. (4 stars as written, 5 stars my version) My recipe does call for 2 cups of chocolate chips. I like the additional amount of chocolate. Mini chips, regular size semi-sweet or dark chocolate chips all work well. These cookies also good to freeze.

I am giving this 4 stars for the exact recipe but 5 after the minor changes I made. For the original recipe pan size, I increased the apples to 1 cup, reduced the white & brown sugars to 1/4 cup each and added 1/2 cup sour cream. For the topping I used: 1/4 brown sugar, 1 TBS butter, 1/2 tsp. cinnamon, 1/4 cup chopped nuts (optional). Cut the cold butter into the sugar & cinnamon then add the nuts. Add topping then bake. You won't have the problem of sugar falling off the top of the squares with this method. I tried one person's suggestion of a powdered sugar glaze & that was a hit. Next time I will try a butterscotch/caramel glaze. However, these apple squares are wonderful without the additional glazes...just a way to make the recipe a little different.

This recipe is almost exactly the same one I've been using for the past 20 years. The difference is I use three thin slices of ham and two thin slices of swiss per chicken breast. A trick that works well is to skip the toothpicks and put the rolled up chicken breasts in a loaf pan-typically a 9x5 size. About 10 minutes before the end baking time (I do bake mine at 375 for 40 minutes), melt a couple TBS of butter and pour over top of chicken.

I have made something similar (Cream Cheese Squares from this site) but loved the addition of the honey from this recipe. I did cut the topping sugar down to 1/3 cup (could do 1/2 cup~I think 3/4 is too much). This was one of the desserts at the Teacher Appreciaton Mexican theme luncheon I did for the middle school staff. Very popular...teacher's came back looking for more. I should have made more. Next week my son is taking this for his Spanish class fiesta. Easy to make and tastes awesome. Cut into small squares. Since it is sweet and rich, it will go far in terms of serving.

This is a family favorite! I use a 10 inch bundt pan and add one more can of biscuits. I use a little less white sugar and add more cinnamon. Otherwise, the same! We make this for Christmas morning and have found that it is ok to prepare through step 2 and cover and refrigerate the night before. The next morning I finish the recipe...needed to cook a few minutes longer. Still turned out great and saved time.

After having an overnight slow cooker egg dish bomb for our Christmas morning breakfast I needed to redeem myself with New Years Day. This recipe is a winner. The changes I made were slight...used a 9x13 pan, 9 eggs, 2 cups of milk, 1 lb. of bacon and 1 5.5 oz pkg. garlic cheese croutons, and no butter (you can also use 1 tsp. dried mustard in place of prepared if need be). I did opt to prepare it the night before and bake it the next morning at 350 degrees for 50 minutes since that is what all my other egg dishes are baked at. The eggs turned out perfect...great flavor, not too much bread. I don't crumble the bacon...we like it in big bite sized pieces. I think that adds to the presentation. Enjoy!

I made this for our Christmas morning breakfast and it was a total flop. I started it on low at 12:15am and by 7am it was overdone, dry, and burnt. My slow cooker is a 6 qt. but I thought that the decreased cooking time would make up for the larger pot. Plus the recipe says 4 qt. or larger. I would not try this again...even adding more ingredients to make a larger dish.

Made the recipe exactly as written. A huge hit at our house! Little pumpkin cakes is a good way to describe these cookies. I had extra cream cheese frosting from another recipe on this site and frosted some of the cookies with that as another option. That version was the favorite!

I have made this for a few different breakfast events and it is very popular. For the most part I double the recipe because I am making it for large groups. Next time I will try the muffin tin idea. I do add one more egg but otherwise have made the recipe as written. A recommendation from the deli dept. for Muenster cheese was to use either Boars Head brand or Finlandia. Both of these are not too soft and will shred easily. I have added sliced tomatoes on top and that adds to the presentation. I also like the idea of roasted red peppers mixed in. There are so many options!

My kids love home baked macaroni and cheese. I tried switching this up a bit after making it as stated...still used Velveeta but added shredded Monterey Jack as the second cheese. It blends well with the Velveeta taste and still stays creamy. I also have since omitted the flour. I don't think you need it. I use skim milk & 2% Velveeta to help on the fat content. Although, comfort food, such as mac and cheese, is not usually low fat!

These cookies turned out great! My three teenage cookie testers gave them a thumbs up-make these again review. I did bake them for about 9-10 minutes at 350...otherwise I followed recipe. To bake at the lower temp. you would need to bake for longer.

I have made these a few different times and each time they are enjoyed by all. Last week I served these at a cocktail party. People were eating them as soon as I put them on a platter. No leftovers (and I had lots to choose from)!

Loved this recipe. I made it for a cocktail party. Took the advice of others~used half pepperoni & half salami, omitted the Swiss, otherwise kept everything else the same. (I also think artichoke hearts would be good in this) Received lots of compliments. I like it best as this kind of salad. However, I did add rotini, some red wine vinegar and more oil, oregano, garlic to make a pasta salad for a swim meet a couple days later. Since this makes such a large amount I will use this salad as one of my recipes for our teacher back to school luncheon.

The cake mixture was difficult to pat into pan. I dropped the remaining batter in clumps on top of the caramel mixture. We love gooey but these were a mess. I was taking them to an event the same day I made them and had to put the pan in the freezer to firm them up so I could at least cut them into bars. I love to bake but won't make this again.

I have been making this exact recipe for years. I don't change a thing and they come out perfect everytime. They are always quick to go when on an assorted cookie tray. Great for the chewy chocolate lover!

This cookie got rave reviews from all the chocolate lovers in my family. I have made them twice-some for home-most for a cookie exchange. Good quality chocolate is key to a great cookie. I used Ghiradelli bittersweet & added 1 cup of chocolate chips-semisweet one time and milk chocolate the other time. Dutch process cocoa is a must too. Droste is the brand I use and it's got a great flavor. If you don't wait too long between melting the chocolate & adding it to the sugar mixture, the dough won't get too stiff when you mix in the flour. Once the dough is all mixed, letting it sit for half an hour will let the chocolate firm up and not be too difficult to roll into balls.

These brownies were easy to make and turned out perfect. I used a Dutch cocoa powder (Droste) and the flavor of the brownie and frosting were great. (I did leave out the honey.)