JackRussellLover

These were GREAT! They were gobbled up in no time. I made them exactly like the recipe states. Keeper!

2 found this helpful

These wings were the "bomb!" My teenage son and his friends gobbled them up and asked for more. I added a little bit of honey to the sauce. Definitley sit them in the fridge for the 90 minutes!

2 found this helpful

Sauce was a little watery, but the taste was devine. Shredded the left over meat and sauce together for sandwiches tomorrow. P.S. Do not skip browning in oven part. Makes a big difference. Spray slow cooker with pam for easy clean up. :)

4 found this helpful

Very Delicious. Nice big yummy taste! Makes 10 perfect muffins. Fill the other 2 muffin spaces with water. Makes them cook evenly.

2 found this helpful
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These cookies are very good and easy to make. I put them in the refrigerator a few minutes after they bake. When you take them out of the muffin pan, give them a gentle twist and they will come out perfect.

4 found this helpful
Taco Pie
JackRussellLover's rating

I made this recipe, but i baked it in a 9 inch pie plate. I did not pre-bake the crescent dough, and I put a layer of nacho chips on the crust before the meat mixture (add an 8oz can of tomato sauce to meat mixture). I only used about 3-4 TBLS of sour cream. I baked it at 350 for 30 minutes and it was perfect. My husband and 16 yr old son loves nacho doritos and mexican, so it was right up their alley! (Oh yeah..use more cheese) :-)

2 found this helpful

I have been making this recipe for about 6 years. Follow the recipe exactly. I use a 18 oz jar of pbutter, cuz i cant find a 16 oz. It works just fine. Boil exactly 7 minutes. It will seem a bit soupy when you pour it in the pan at first, but it will eventually set up. I keep at room temp. It really is the best pbutter fudge i have found yet.

3 found this helpful
4 found this helpful
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This cookie was delicious. If you like Gingersnaps, and Butterscotch, you will love this cookie. It is rich....but we love rich!