I made this for a potluck and it got many compliments. I used a chocolate crust and drizzled chocolate on the top. It is very thick and rich, so I suggest taking a small piece and have a BIG cup of milk. A must have for peanut butter lovers.
One word....YOWSER!!! I made this for a potluck and I thought it made waaay too much. But to my surprise, they went like hot cakes. All the buzz was..."Who made the shells?" Such a simple, yet tasty recipe. But I used about an additional 14 ounces of sauce. Thank you so much for posting this recipe, and my office thanks you!!!
I just made this for Christmas dinner for 8 guests. All I heard was "WOW!!" I used a 2-liter bottle of vanilla coke for a 12 pound bone in smoked ham. I turned the ham over in the roaster every hour or so to evenly distribute the cola juices. This saved me from having to stay in the kitchen to frequently baste it. I skipped the step with the paste and additional cooking on a roasting rack. This ham is very juicy, not salty at all, and very tasty. When my guests heard how I was making the ham, there was a lot of raised eyebrows. But when it came time to eat...let's just say I never heard them be soooo silent. All their skepticism went away with the first bite. Thank you for posting this recipe and the bellies of my guests thank you!!!!!
This is a wonderful sweet, yet tangy and savory accompaniment to holiday hams. I have served this to my family and at a Christmas party and it is a hit every time. Everyone loves it. It is a fresh side dish option at the holidays. It is perfect just as the recipes states. I do not change a thing.
I absolutely love this recipe. It is such a fresh twist to the old tired cream of mushroom version. I love green beans, but hate the classic casserole version. I have made this several times for my family and at holiday parties and everyone loves this dish. I get so many requests for this recipe. The only thing I do different is I do not use onion, as I feel it overpowers the dish, and I mix in a little cheese into the beans.
One word.... WOW!!! I made this last night for my husband for Valentine's Day and he could not stop raving about them. They were so delicious and the best cordon bleu I we have ever eaten, even at restaurants. I used cooking sherry instead of white wine and the sauce was to die for! I also double battered the chicken (egg, flour, egg, bread crumbs), and finished them off in the oven. THANK YOU SO MUCH FOR SHARING THIS RECIPE!!!!!!!!!!
I made these last night for my husband for Valentine's Day and they were a hit. So simple and tasted amazing. Although, I did not use the shortening. I drizzled them with white chocolate too. Wow, so good. For those people who mentioned how much left over chocolate this recipe makes, I recommend using the serving conversion. I converted this recipe to 10 servings. Note a drop left!! Thanks for sharing.
I am updating a previous review I did on this recipe. I originally used blue cheese instead of ranch, and everything clumped. I later found out it clumped because of the blue cheese, so I made it again and used ranch, as the recipe calls for. Wow, it really made all the difference. I made this recently for a 6 year olds birthday party (for the adults, of course) and it was such a hit.
Just made this as a make-ahead dish for Thanksgiving. It turned out AWESOME!!!! It is still cooling and thickening as we speak, but tastes so tart and luscious as it is right now. Made a couple changes based on other reviews and ingredients I had around the house. I used 3/4 cup Organic pure sugar in lieu of white sugar and 1/4 brown sugar Splenda blend. I added 1 tsp pumpkin pie spice (no cinnamon on hand), 1 tsp pure vanilla, and added 2 shots of grand marnier at the end. Thanks for the recipe Toni. I know I made some minor changes!
These eggs were so delicious and so beautiful. I also made some in white chocolate that were a huge hit with non-white chocolate loving folks. Next time, I won't use semi-sweet though. I will use milk chocolate.
I love this recipe! I grew up on these and make them several times a year. Although, I never thought of adding onions. I will try that next time. But if you grew up on these, I don't recommend using balsamic vinegar. I tried it and hated it. It was not the pickled eggs I grew up on and gave it kind of a bitter coffee aftertaste. The only thing I do different is use pickled beets, 3/4 cup vinegar and 1/4 cup sugar, then add water for enough juice to cover the eggs.