Absolutely Delish and super easy!!!! I am keeping this one. I doubled the recipe and cooked it in a 9x13 pan. It is amazingly tasty! Thanks for sharing this recipe! :o)
I made this last Christmas and I was absolutely amazed! I actually made a pie that was THE BEST PIE I EVER TASTED!!! I was shocked because I have never made a decent pie before this one. I am making four of them for Thanksgiving this year and I will be so proud to share what I created. Absolutely, hands down, the best pie ever! Thanks for sharing it. :o)
Wow, talk about an easy recipe! I have always gone through much trouble to make my fudge so I was very leary about this recipe. After reading the reviews I decided to give it a shot. Boy am I glad I did! It is super easy and very tasty. Definately creamy with no sugar grit whatsoever. I am not a fan of dark chocolate so thanks to the reviews I changed it up a bit too. I used 4 cups milk chocolate chips and 2 cups semi-sweet chocolate chips. I doubled the recipe as offered by the author of this recipe and also lined my pan with foil saturated with butter. Its a keeper! Thank you so much for providing such a fantastic fudge recipe. The fact that it is super easy to make is a super bonus but I would make it again if it took me all afternoon! :)
Absolutely Fabulous! This recipe is a definate keeper!!! After reading the reviews I would like to offer my advice. First...don't leave this to cook on its own, you must stir it the entire time or it will burn! Also, a warm cookie sheet covered in foil definately helps to spread the brittle out. One last thought, I would NOT attempt to make this without a trustworthy candy thermometer. You really do need this to heat up to 305 degrees or you will never get it out of your teeth! P.S. I also waited until 250 degrees before I added the peanuts. It turned out so good that I am going to go make more right now....but I really should be cleaning my house for my company tonight!
I tried this crust last Christmas and in this last year I have made more pies than in all the 30 years previous, combined! This is the best crust, so flaky!!! I use it with the "Apple Crumb Pie" recipe, also on this website, and I now make THE BEST PIE. Seriously, it tastes like a pie from an expensive restaurant, yet it is so easy and quick to make! I am still impressed everytime I make it and I am NOT a baker! I really don't think anyone can go wrong with this recipe...super yummy!
I made this last night for our New Years Eve/Anniversary dinner and it was soooooooo yummy! I absolutely love the rub and it definitely seals in the juices! I have made these before with the roast already seasoned at the store and yes, the roast spits and sizzles and smokes while it cooks. It is messy! This recipe, however, did not do that! The flour coating locks all of the juice in so it does not end up all over the walls of your oven. Even better than that though is that the meat is soooooooo tender and juicy because the juice stays *inside* where it belongs. I even doubled the salt because I like its flavor. Fabulous recipe, thank you so much. Everybody likes their meat done to different levels of doneness so the person cooking it needs to decide how well done they will cook it. I like mine very rare so I cut down the cooking time. One person can NOT predict each person's pallet, so we need to take some of the responsibility in the cooking length. If you want to cook a prime rib that tastes as good as it looks, than you have found the perfect recipe right here. :o)
This is my 3rd holiday season making this peanut brittle. I used to spend hours over the stove trying to get it right and it never turned out right. This is absolutely perfect!!! in "my" microwave. I don't know what power it is, but I follow the recipe to a T and it always makes perfect brittle. Yummy is what this is...thank you for sharing!
This recipe is fabulous because of the meatballs!!! I often serve these without any sauce because they are that good all by themselves. At least half are munched down before the sauce even hits them when I do use sauce.
These are excellent tamales. I have made them a dozen times, at least! Sometimes I use beef, and sometimes I use pork. They are always a hit. I follow the recipe to a T except for cooking the meat. I use my crockpot because I can set it and forget it. Wonderful recipe; make sure you have lots of time.