These are good. I wish they were a LITTLE more buttery flavored though. Otherwise, perfect!

You'll love these for the fall holidays!! They taste very festive!

If you want these to stick together and not be as crumbly, add 1 egg and 1 tablespoon of milk. Works like a charm every time. You'll need to increase the baking time a little with those 2 added ingredients. Don't undercook or they wont set, especially in the middle. 28 minutes always works perfectly for me. When the top is golden brown and the edges start to look brown, the bars are done. I always pop mine in the fridge for a few hours to make sure they set really well and I can easily cut them into pretty bars!

Great, easy recipe. Followed it almost exactly, but I did add a lot more than 1 tablespoon of the seasonings. We like it really flavorful. My whole family loved it.

Great recipe. Doubled the sauce and used 8 ounces fresh crab meat + almost 2 cups of ricotta cheese. Filled 12 manacotti shells perfectly! Very rich, but very good.

For a thicker crust, combine 4 cups of graham cracker crumbs and 2 sticks of butter. Mix well, press into pan. That makes a thick, tasty crust and no crumbs. I always put a lot more chips on top too. Great recipe, and so simple to make!

Bake these muffins a day ahead of time and seal them in a plastic container. They have virtually no flavor the first day, and then all of a sudden they get moist and heavenly the next day!!! FOR SINKING CHOCOLATE CHIPS: Coat chips with 1 teaspoon of flour before pouring into the mix. This works!!! I used a whole cup of pumpkin, 2 cups of choco. cups of choco chips, doubled all of the spices, omitted the water and added a little milk. 22 minutes at 350 did the trick.

Good recipe! I doubled the sauce, marinated the chicken in it overnight in the fridge, then dumped it all in the crock pot in the AM and cooked on low all day. Meat fell off the bone and the chicken had a thick layer gooey, yummy teriyaki sauce from sitting in it all night. The only way this would have been better is if I'd have grilled the chicken first to give it that grilled teriyaki taste, but I didn't have time!

I followed this recipe exactly except I only had 1/2 cup semi-sweet chocolate chips, so I just used that. I'm eating one now, actually. They're thick and chewey (not at all cakey). Taste great, but are not the absolute best I've ever tasted. I didn't have any brownie mix on hand and my kids wanted some brownies, and this did the trick.

Well if you're looking for a thick sauce, this isn't the recipe for you. The sauce is soupy and not thick AT ALL. I used Dr. Pepper instead of Coke and that's the only alteration I made. I probably wont make this one again.

Good base recipe. I alter mine to be a little more Mexican. First you MUST cook the onions first in olive oil before adding them to your mixture or they will NOT be cooked. I use a whole rotisserie chicken, use 1 can cream of chicken and one can of Campbells fiest nacho cheese soup. I substitue salsa for Rotel and also add 1/2 package of Taco Seasoning Mix. I also add a can of corn. I mix everything together all at once and layer it over the chips. I reserve some of the shredded cheese for the top at the end, too. This makes a really tasty mexican dish!

This turned out heavenly. I'm not sure why others said their sauce turned out watery with 1/2 cup of water. I think those people must have skipped the step where you let your sauce sit for 30 minutes on the enchiladas. Next time I'm going to double the sauce (1 cup sugar, 1 cup b. sugar, 1 cup water) because we loved it and there wasn't enough to go around! Also, we baked it for 35 minutes to get the outside good and golden brown. Turned out great!

I don't like cakey brownies. I wanted a recipe for brownies that taste soft and dense and fudgey. This is the ONE if you like brownies like I just described! I left out 1 egg, and didn't put any baking powder in. Turned out just right!!! YUM! Will never use boxed again!

This is the best pork recipe I've ever made! I did alter it a tad. Before browning the roast in oil, I rubbed it with cajun seasoning. I also used light cranberry juice and 1/2 cup of sugar instead of 3/4 to save a few calories, and it was still extremely flavorful! The meat was so tender that we didn't even need a knife, it just fell apart. Also, I did thicken the gravy with the cornstarch and water like the recipe said to do, but in my opinion the sauce tasted better before doing thickening it with the cornstarch. It was still pretty thick beforehand anyway. Next time I will skip that step!

This is a good basic recipe. I read the reviews and modified as follows: 1. 1/2 diced onion, 1/2 diced bellpepper, 3 diced chicken breasts - saute those 3 ingredients in a few tablespoons of olive oil and add creole seasoning, salt, and pepper to taste. Needs seasonings or it will be bland! 2. Boil 16 oz. egg noodles. Drain and return to pot. Add cream of chkn, cream of mshrm, and 7 oz sour cream. Mix in chicken and onion/peppers. Add salt and pepper to taste. Mixing in the chicken instead of adding it to the top keeps it moist. 3. Put in a baking pan and top with Ritz and butter combo (minus the sour cream). Do all that and this is a fantastic dish!

I cooked this once and never cooked it again. I didn't like the flavor, it tasted processed...I think because of the jarred stuff.

These were good, but I had to make some changes for them to be the buttery-creamy-yummy goodness that I grew up on. 1. Instead of milk I used 1/2 cup warmed heavy whipping cream. 2. I used a whole stick of melted butter instead of a half. 3. I needed a LOT more salt than what was called for. Probably over 1 1/2 tablespoons. I also added a lot of pepper. But, I'm from the south and I like BOLD flavor. This are a great basic recipe, though!

This recipe is pure heaven. The only alternations I made were substituting 1 cup of chicken broth for wine, since I didn't have that on hand. I also took the advice of a few other reviews and spread some Dijon mustard on the chicken breast before stuffing. My husband ate 3 breasts and raved about it all night! I thought it was the best chicken I've ever made, and I cook A LOT! Don't be afraid to try this one, you wont be disappointed!

I was expecting more of a bacon flavor, but it was very mild. These were good but nothing like Mamma used to make! I'd make again, but add more bacon!

This one is time consuming, but worth the effort. I shared this recipe with a message board I'm on, and have gotten over 20 rave reviews on it! This one is a keeper. The sauce is to die for!