I took this to a church Christmas party and won most creative. Then my husband requested it for his birthday pie. A winner!

I used this as a substitute for Pampered Chef's Coconut Lime Sauce in a tart. It was delicious. So much better than buying Snack Pack Pudding, too, and my 3 year old loved it.

This cake had all the flavor. It was light, fluffy, moist and the icing was good enough to eat all by itself. This recipe is a keeper but I believe it does need a few alterations. I would definitely double the icing next time. I had enough to barely cover the whole cake but would have loved more. The center layer was very skimpy. It was very crumbly, which made it hard enough to cut. Maybe adding more flour as some other reviewers suggested would help? I also omitted the chocolate drizzle. It seems like overkill to me & I'd never had it on german chocolate cake before.

I quartered the recipe initially & discovered that the recipe does need added granulated sugar to differentiate these cookies from biscuits. I also rolled them very thin because how much they spread & was also ridiculously liberal with my dusting of powdered sugar to be able to roll & cut the sticky dough at all. Definitely not 'The Best' for me, but maybe next time I can try adding a cup or two of both powdered sugar & granulated sugar and see what happens.

This was tasty! The chicken smelled wonderful slow cooking in the Italian dressing mix. I used 8 oz of garden vegetable cream cheese & tossed in some leftover veggie dip I'd made with ranch seasoning & sour cream. I also added some fresh mushrooms. Next time I think I may only use one instead of both as the flavors did compete a little. I think I'll also add a package of Knorr vegetable mix next. Yum!

Quick and awesome. I either halve the butter or leave it out totally. This is in my rotation. Thanks!

This was good! I tried it with a can of Campbell's French Onion soup, which added a lot of flavor but didn't turn as great as I imagined. Next time it will be plain beef broth with a little extra water to bring it up to 2 even cups and cut down on some of the heavy saltiness of canned broth. I also swapped the onion slices for canned mushrooms which was marvelous! The sauce was thick enough right out of the oven but I would advise adding maybe a tablespoon or two of flour and ¼ - ½ cup of of flour to make it a little creamy. I took a hint from another reviewer and took an hour off the cooking time - don't do it! The steaks were tough. Even though I’m wary of it becoming too tender (I like cube steak a little bit chewy) I will definitely cook it the whole time and not uncover it next time. Thanks for the great recipe this isn’t as “sorta” as I thought it would be.

This was alright. I'd definitely omit the bread crumbs if I ever made it again. I think I'll stick with making mac & cheese with Velveeta and a little milk, however.