I've been wanting to make this for a few years - since I first found the recipe on Allrecipes. Cute idea and so easy, but very sweet! I misread the directions from my iPhone app (too tiny!) and used a baking "dish" instead of a baking "sheet" so I have a lot of loose oreos, pretzels, and peanuts under the hardened almond bark since the almond bark didn't drip down to the bottom of the dish. Tonight, I am going to pick up some more almond bark, M&Ms for more color, and maybe some potato chips or something else salty to offset the very sweet sweetness. (Might need to add more pretzels instead of chips, the sweetness is overwhelming!) Then, I plan to break up the bark I made last night and reuse what's on the bottom for another batch and use a cookie sheet this time!

Great tasting cake and super easy! While I did dust it with powdered sugar, it would've been beautiful garnished with some strawberries as well. Add a little ice cream or whipped cream and YUM! I used mini chocolate chips so that the chips wouldn't sink in the cake while baking and I probably use closer to 1 1/2 or 1 3/4 cups of chips instead of 1 cup. I didn't have enough almond extract for the full 2 tbsps., so I used amaretto to make up the difference and added more. I probably used closer to 3-4 tbsps. total of extract and amaretto. I will definitely make this cake again for it's ease, convenience, and taste! Way to go, Judy!

This is a simple recipe and it was a good recipe to make in a hurry because I had all the ingredients on hand. It was especially easy because I used a mixer to blend and a mini food chopper to coarsely chop the pecans. This cheese ball was good, but I thought a full packet of ranch dressing mix was too much. There was just too much of a tang and it didn't hit my taste buds the way I would've wanted, so I added about 1 c. more cheese and about 4 oz. more cream cheese. I wish I had some bacon bits because I know that would've been delicious, but I didn't so I thought I would try to offset some of the tang from the ranch and I threw in about 1/2 of a small can of pineapple chunks and some juice for a little bit of sweet. I also added a couple squirts of lemon. The pecans I used were so good and I did not toast them like some reviewers suggested...I don't think that it's necessary. I will definitely make this again because this one turned out pretty good with my little adjustments. Next time, I will follow the recipe exactly, except that I will not us the whole packet of ranch and I will make sure that I have some bacon bits and maybe some chives to throw in. Thanks for the recipe!

Quick, easy, and tasty. I love simple recipes that take no time and this is one of those recipes. As several other reviewers suggested, this would be great with ice cream, maybe with a little caramel drizzled on top. I ate this casserole for breakfast this morning and it really hit the spot. In fact, I think it would be a good breakfast casserole too! I took this to a church dinner and one guy got 3rds! Since it's so easy, I might make it again for Thanksgiving and I may sprinkle a little bit of cinnamon in the brown sugar and oatmeal.

Very filling and tasty, but not a quick and easy meal. This makes a very large dish, so be prepared for leftovers. It took a little time for me to chop the onion and bell pepper, but I'm slow at chopping and dicing. I only used one onion because I'm not a big onion fan. I bought 1 1/2 lbs. ground beef, so I added a little more rice and water than what was called for. I used minute rice and it turned out fine. I also added a can of diced tomatoes with green chilies and about 1/4 cup salsa...would've added more salsa, but that was all I had. I sauteed 2 cloves minced garlic with the onion, pepper, and meat. I used a lot more seasoning than what was called for and it turned out delicious. I think that ground sausage would be good to use in place of the ground beef. I served it with cornbread. My brother commented that it would be a great tailgate food and my mom said that she liked it better than my jambalaya. If you use the tailgate idea, you could serve it with corn bread muffins.

Very quick and easy, and very good! I am not a huge fan of pumpkin, but I really did like this dip and I will definitely make it again. I got several compliments on it. I had to use two 3.4 oz. packs of pudding because I didn't have a 5 oz. I also used light cool whip. I served it with cinnamon graham crackers; I wanted to use cinnastix, but I couldn't find them. I had a good bit left over (I do not think because of the dip, but because there was a ton of other food) and I decided to make a pie from what was left and take it to a church function today. I spread it into a graham cracker pie crust, spread cool whip over it, and sprinkled some cinnamon on top for garnish and froze it. Someone hunted me up just to tell me that it was the best pumpkin pie she's ever had! Wow! That made my day! If I do the pie again, I may mix some cream cheese into the cool whip before spreading it over the pumpkin dip.

11/1/11: I made these cookies again and added amaretto and dried cherries. They were delicious! So soft and rich and flavorful! I can't wait to make them again! I plan to add M&Ms next time and make another batch with the Andes Mint chips. I can't wait! This recipe is probably one of the best cookie recipes I've ever used! These are really good! I will definitely make these cookies again. I used SR flour instead of AP flour, etc. and they turned out fine. I made mint chocolate chip cookies using about half a bag of mint chocolate chips and one bag of semi-sweet chocolate chips...the mint flavor is not too strong. I used the large pampered chef scoop and baked the cookies for 13 minutes or so. I was really pleased with the creaminess and prettiness of the mixture before I added the cocoa. I may use brown sugar and leave out the cocoa just to see how regular chocolate chip cookies would turn out using this recipe as a base. Thanks for the recipe!

We really enjoyed this dip. It is very good (even though my brother called it "a heart attack waiting to happen." :-) I served it with tortilla chips and the salty chips were great with the spicy spread. I eyeballed the jalapenos and also chopped up a fresh jalapeno and put most into the dip, then left a few slices for garnish. I might use a little more peppers next time. I added about 1/2 cup of sharp chedder to the spread and then sprinkled some on top. I'm glad I used some cheddar. I also added a dash of garlic powder and may add more next time. Although this dip was good, next time I may do 1/2 c. mayo, 1/2 c. sour cream instead of the 1 c. mayo. Try this spread. You won't be disappointed!

I have to say that this wasn't the easiest dish I've ever made, but it was good. Not wonderful, but good. We had it Saturday morning -- one person didn't like it at all and four others liked it okay. I would make it again for maybe a girly luncheon or brunch, like a bridal brunch or something. *** I followed some other reviewers suggestions and I found these things helpful. -- Don't cut back on the sugar in the syrup! It's perfect like it is. In fact, I think I enjoyed the syrup more than the french toast. It's a good contrast to the eggs in the casserole. I did add about a half of a cup extra of blueberries to the syrup and a couple of squirts of lemon juice, which may of offset the sweetness that others didn't like. -- I used some cinnamon swirl bread, which helped with the flavor, and I found it easier to pinch the bread in 1 in. pieces and cream cheese in 1/2 in. pieces rather than cut it. -- I spread one brick of cream cheese on the bread, but I really thought that was too difficult. I think it would be best to just pinch it all. Some reviewers worried about the cream cheese, but I think the richness is a good thing. -- Definitely add a little more cinnamon or PCs "Cinnamon Plus."

I didn't care for these, even though my family members and a co-worker enjoyed them. I followed the suggestions of other reviewers and added 3 tbsp. instant coffee. I also added extra mini chocolate chips because I love chocolate. I do enjoy banana bread and I thought the coffee taste overpowered the banana. (This may just be my personal preference...I'm not a regular coffee drinker...maybe those people who are would like these muffins more than I do.) If I make these again, I will definitely limit the coffee to no more than 2 tbsp. I baked 12 regular size muffins and one loaf pan. I baked the loaf pan for 30 minutes, but I would suggest longer because it wasn't quite done in the middle and it fell. (I was a little worried about overcooking the loaf because I thought that the muffins were a little too brown.)

This salad is really good. I especially liked that both salami and pepperoni are in it, but I might use more pepperoni next time. I used a red bell pepper instead of green (not a fan of green) and eliminated the pimentos. I used Newman's Own Family Recipe Italian dressing...the ENTIRE 16 oz. bottle. I think I would've regretted not using the whole bottle if I hadn't. Next time, I might grate some fresh parmesan in. This makes a HUGE bowl of salad..don't make it if you don't have a crowd to feed or you don't want to eat leftovers for a week. :-) Again, this is a really good pasta salad. Try it!

I had to make something for a wedding shower and I was looking for some kind of cheese straw recipe that had rice krispies in it. (I'd had them before, just never made them.) This is exactly what I was looking for! These turned out just as I'd hoped. Next time, I may use extra sharp cheddar and add some extra pepper and garlic powder for a little more punch. These were so easy to make. The dough didn't stick to my fingers. I used parchment paper, so that probably helped with the greasiness that others complained about. I flattened them and ran a fork across for a little decoration. I had to cook them for about 15 minutes instead of 12.

This is excellent! My mom and I made 4 different kinds of fudge and this one is the best. Kinda tastes like the middle of a reese cup. I took some of the different fudges to work to share and this one went first. I've had several people ask for the recipe. Fortunately, I still have some left at home. Whew! I will definitely make this again.

This was pretty good, but I make some additions and changes. I cooked 3 large chicken breasts in olive oil and seasonings in a skillet and chopped the breasts into bite sized pieces. Because I thought I had more chicken than what the recipe called for, I used 2 cans of cream of mushroom and 1 can of cream of chicken and about 1 cup of milk. I wanted to be sure that I had enough gravy. I used more cheese than what the recipe called for also. I also doubled the biscuits and followed the instructions on the box. Since I made the dish so big, I should've used more bacon. (btw, the real bacon bits in the package worked well and made things easier.) I really like the the french fried onions on top. My husband said this dish was "tasty" and my brother and his girlfried got seconds.

These were really good and really moist. I doubled the recipe. I made them for Thanksgiving because I have some good and fresh pecans that I wanted to use and I knew there would be plenty of pecan pies. I got lots of compliments and my aunt wanted the recipe. I used semi-sweet chocolate chips, but I would like to try the milk chocolate caramel swirl as another reviewer mentioned. I will definitely make these again.

I got this recipe from this site several years ago and I've made it every Thanksgiving since. My cousins love it and always take some home because this recipe makes a lot. I've never been a big cranberry sauce or cranberry salad eater, but now, I just can't have Thanksgiving without this salad. It takes a lot of prep with chopping the apples, grapes, and orange, but it's worth it. It's also good with some pecans added.

Yum! I made this for a tailgate and everyone loved it. Several people asked me for the recipe. I made no changes, but I did use a rotisserie chicken and my KitchenAid mixer and that made this dip super easy. I used all the white meat on the chicken and that was enough for the dip, right at two cups, chopped. I don't think it would hurt to put a little more cheese in the dip. Next time, I might use a little less Frank's. Even though my hubby loves wings, he likes them mild. I served the dip with Frito's and Tostitos Scoops. I personally like the Frito's best. I will make this again and again.

I made these last night just because I wanted something butterscotch and I love chocolate. The cookies were great -- very, very rich and soft. My brother loved them. And, I would've pigged out on them with a glass of milk if I weren't dieting. So, I'm giving 5 stars for the finished product. I have to say that the cookie dough was kind of gross -- way, way too oily. I was wringing the oil out as I rolled them. I have a couple of cake mix cookbooks and many of the recipes require 1/3 c. oil, 2 eggs, the cake mix, and whatever. Next time, I may cut back on the oil a little bit and see if the cookies still turn out as good. Also, I baked the cookies on parchment paper which may have helped in soaking up some of the excess oil during baking.

Great cookies! I've made these several times following the recipe exacty, but omitting the walnuts and adding more chocolate chips, and they're great. These cookies are so chewy. I actually made them last night and I was short on the oatmeal - I had just under 2 1/2 cups. The cookies still turned out fine, but spread out a little more while baking than before. Try these! If you like chocolate chips and oatmeal, you'll like these cookies.

This is so good and moist. I would give it 4 1/2 stars just because it's a little crumbly, but it definitely has a 5 star taste. And, it's so easy! I made it last night and brought it to work today. Everyone is enjoying it with their coffee. I did cut down on the oil as suggested by previous viewers, but it's still so moist that it's crumbly. I baked it for longer than 1 hour and 5 minutes. I sprayed the bundt pan really well and the cake came out easily once it was cooled. I also used the Caramel Frosting IV (or was it VI?) as suggested by previous reviewers, and drizzled some of it over the cake when it cooled. Then I sprinkled some pecans on top. Turned out pretty. For ease, taste, and presentation, I definitely recommend this cake.