Easy and delicious. I used the spaghetti sauce/mozzarella cheese version of the recipe and added onion powder, garlic powder, seasoned salt, pepper and basil. Next time I'll make it with penne or ziti though - I made a mess trying to serve this thing.
Yummy Yum Yum! My husband and I loved this. I took the skin off the chicken before preparation and it still tasted great. In fact, I think it would have been too greasy with the skin on. Also, I thought it was a little salty - and I love salt. Next time I'll use 1/2 t. and add any additional salt at the table. But, I added some parmesean cheese to the breadcrumbs (about 1/4 c. - something I learned from another oven fried chicken recipe), so maybe that was why it was salty. Otherwise, I absolutely loved this recipe and will definitely make this chicken again.
Hmm, not sure what happened the first time I made these cookies (see old review below), but I accidentally printed this recipe the other day and made them again (years after the first review) and they were delicious! I didn't realize I had used the wrong recipe until I was looking for it again last night to make another batch. Again, delicious. I use salted butter, pecans instead of walnuts, add an extra half cup or so of chocolate chips, and make 1/4 to 1/2 of the chips milk chocolate instead of semi-sweet. This is now my chocolate chip cookie recipe. MY OLD REVIEW I was a bit disappointed with these cookies. The one thing I liked is that they weren't flat. But they turned out not to be very chewy, and there is definitely something missing in terms of flavor. I'm still searching for a perfect chocolate chip cookie recipe.
Fantastic recipe. I think this will be my basic recipe for a while. First of all, the cookies looked perfect - they were just so pretty and uniform. Also, they were done perfectly at 10 minutes. Usually my cookies are burnt if I cook them for the entire time a recipe says to at the stated temperature. When I first took them out of the oven they tasted like any other fresh chocolate chip cookie. It wasn't until the next day that I really appreciated the flavor. They have a bit of a salty/baking soda-ish tinge that I really like. The vanilla flavor was too much at first, but it has grown on me. Next time, though, I will try using dark brown sugar in place of some of the light brown sugar for better flavor. I also might try substituting milk choc chips for half of the semi-sweet ones for a bit more sweetness. Overall - yum!
Excellent - used ordinary bread crumbs instead of crackers, turkey sausage, and egg substitute instead of real eggs. Hubby thought the sausage taste was a little odd, but he still liked it overall. I liked the flavor the sausage added, and the sauce was yummy. In total I used about 2.6 lbs of meat to make 6 loaves, and they were done in 45 min. Thanks, Ann!
This pie cured my craving for Baker's Square many times over! I tried a similar recipe on Pillsbury's website that advised beating only 2 min. after each egg, and the pie came out smooth (not grainy) but very dense. With this recipe the filling was light. I gave it 4 instead of 5 b/c I like it a little sweeter, so I subbed half of unsweetened chocolate with semisweet chocolate. Also, I think whipped cream is a must with this pie. I used Easy Whipped Cream with extra powdered sugar. Overall, super yummy!
Hubby heard someone talk about monkey bread on the radio and asked me to make him some even though he didn't know what it was. I looked for a recipe using biscuits rather than from scratch and this was perfect. This is too rich for us to eat on a regular basis, though. From now on I'll save it for holidays and guests. Yum!
Perfect and easy. Thank you!
I was a little disappointed with this icing when I first made it. It was good and easy, but there was just a little lacking in terms of flavor. I made it again and this time used salted butter instead of unsalted (as a previous reviewer suggested), doubled the vanilla (previous reviewer again), and used evaporated milk (next time I might try cream, but I didn't have that on hand) instead of regular milk. I used extra sugar to compensate for the extra vanilla and the thin texture it had the first time (don't want to reduce the milk because I needed every drop of frosting) and it was perfect. I doubled the recipe and it was just enough to frost a 3-layer cake. I'm giving the original recipe 4 stars.
Served these at breakfast this weekend and they were a big hit. I will serve them again at my daughter's birthday party. The only difference is I prefer mini, individual pizzas, so I just made individual cookies to serve as the crust.