My son and I just finished making a double recipe for his spanish class.(It made about 48 small ones). It took about an hour from start to finish. I used a cookie press and it worked very well. They taste just like the ones we got from a street vender in Mexico!
I've made this one several times now and there are never leftovers. I put onion and chopped fresh mushrooms in to saute with the orzo. We use freshly grated parmesean and just a little basil. It's a family favorite.
we served this at my daughter's wedding for 250 people. We used friut punch concentrate from Costco and Ginger Ale instead of lemon-lime. It was delicious. Be aware that a serving size in this recipe is about 3 ounces. Allow two servings per cup and your're ready to go. I also froze the ice cream in muffin tins ahead of time so the servers could just unwrap and drop them in.
Toby loves these cookies. I rolled out the entire recipe 1/4" thick, cut out lots and lots of 1" circles and baked for 20 min. We even mailed some to the doggie cousin in Texas. They ship well and keep well. Now if puppy housebreaking would only be going so well...
I took these eggs to a brunch and they were a hit. I cut the salt to a few shakes but otherwise followed the recipe exactly.
I make several of these every year. Everyone loves them. I add a little more flour to the dough than the recipe calls for. The icing I use is a basic powdered sugar, vanilla, butter and milk one.
I made three batches of this for Christmas this year and was asked for the recipe multiple times. It was always the first candy to disappear form the plate. I use smooth peanut butter and like it best with white almond bark. It gets too soft with white chocolate chips. My son claims it's better than the Rocky Mountain Chocolate factory version,
I made this with red and green cabbage. It looked colorful and nice. It was a little too sweet for our taste. I'll try it again with less sugar next time
We all loved this recipe! I cut the butter to 3/4 cup and left everything else the same. (We didn't have artichoke). I used precooked bacon. I browned the chicken first and then browned the mushrooms while the chicken cooled enough to cut it up. I put the chicken and mushrooms in a separate plate and made the lemon butter sauce. I put the bacon and capers into the sauce, then added the warm chicken and mushroom mix. We chose to put it on top of the noodles at the table instead of tossing together. I used curly noodles because that was what I had on hand. (they cooked while I was doing all of the fussy stuff.) I think the whole thing took about 45 minutes from start to table.
I made this for a brunch and was amazed at how quickly it disappeared! I used 8 eggs and increased the milk. I spread the cream cheese on the bread before cubing it and it worked great. Frozen blueberries were all I had and worked well. I did increase the amount of the sauce to 1 1/2 what it called for. To give it some extra flavor, I used half brown sugar and half white sugar in the sauce. The leftovers warmed up well in the microwave for a different lunch at work.
I made this for a brunch and was amazed at how quickly it disappeared. I used 8 eggs and added more milk. Following some advice in another recipe, I spread the cream cheese on the bread before cubing it. I made 1 1/2 times the syrup and we had a small amount leftover. I used half brown sugar and half white sugar in the sauce for extra flavor. Frozen blueberries work well. An added plus is that this warms up well in the microwave.
I made this for Christmas Eve breakfast. I made one recipe of dough, 1 1/2 of filling and 1 of frosting. Ity was great. I mad eit the day before, refrigerated overnight, and let it sit out for an hour or so before baking. After reading others reviews, I baked it at 350 for about 20 minutes. These rolls are great. I made 18 out of the recipe- 12 in a 9x13 pan and 6 in a pie plate. I don't know how you could eat a much bigger serving than that. They are also great two days out...