Wahoo! First one to try this recipe and I give it 5 stars. I followed it to a T. Note it does spread while baking. I got more than 24 cookies, about 40. Appearance wise ok, but the texture and taste is great. Second batch I put a flat almond on top so you can tell the type. It is a nice change from chocolate chip cookies.

I made this for 4 but still used a whole pepper and a whole onion. I also added mushrooms. I used hickory smoked sausage which I did not brown beforehand. The slowcooker was on HIGH for 4 1/2 hours. My husband was home and noticed it was burning so he added water (although I used a 15 oz can of tomato sauce. The final result was waterdowned so I used a slotted spoon to put it on hoagie rolls. It still tasted very good and I'd make again but watch if the sauce gets low.

In the past most meatloafs taste like hamburgers but in a different shape. This one is better. I used 1/4 br. sugar, 1/4 milk, 1 egg, added 1 garlic clove and 1 TBL worchester sauce. I replaced the cracker crumbs with seasoned bread crumbs and did not have ginger to use. The most helpful review was putting a slice of bread on the bottom to soak up the grease. I used 2 endpieces which also was helpful when it was overcooked so that they almost burned instead of my meatloaf. I put 1/2 the meat mixture on top of the bread, then 1/2 the brown sugar mixture in a middle layer, next the rest of the meat and then the rest of the sauce on the top. I cut slits into the meat for the top sauce to sink in a bit. Cut back on the sugar in the original recipe and you'll really enjoy this meatloaf with minor changes of ingredient amounts.

This is my absolute favorite beef stew recipe!! It is SOOOO good, and is very easy to make! I've been making it for years. . .

This is my absolute favorite beef stew recipe!! It is SOOOO good, and is very easy to make! I've been making it for years. . .

This was the pot roast I've been trying to replicate since childhood. Very tasty, tender and juicy. I added potatoes, onions and carrots as well as some worstershire and a dash of tabasco. Excellent hardy meal. I believe cooking this in the crock pot on low is very important to the tenderness and flavor of the roast.

Very easy and quick, I will make again when I'm running short of time. This dish tastes pretty good even though I found it slightly bland. Even with reducing the sour cream and adding more herbs and spices, it was still needing some kick.

Fabulous!! I will keep this on hand always. The second time I made it I used part red wine vinegar and part balsamic and it was very tasty!

One of the best 'bars' I've ever made. Similar to cream cheese bars but better! Easy, quick, moist, chewy, rich but not too sweet. A keeper! These bars will become a regular at holiday gatherings.

I absoloutely love this recipe! As a college student I am constantly trying to find something quick and easy. I came upon this recipe a few days ago after I picked up some tilapia at the grocery store and decided I needed a way to prepare it. I thought this looked tasty so I tried it. I made a few of my own changes, however, because I was lacking some of the ingredients. I only used Mayo, butter, an Italian blend of cheeses (instead of just the parmesan), lemon juice, garlic salt, rosemary and tarragon. This recipe was quite a change from what I usely eat. (My mom is a very southern cook so I have decided I want to venture out.) I have already made this twice in the past few days. A great meal for one.. I actually just had some for lunch along with a ceasar salad and sauteed asparagus!

I first made these at least 30 years ago. They take some time to make because of forming the logs and frosting them, but they're really delicious. Sprinkle some nutmeg on the frosting while it's still wet for a really festive look. You might try some real rum in the frosting too instead of the flavoring.

I did not care for this recipe. I think something went wrong with the hot cream cheese; there was just SO much of it. This will not be a repeat.

Yesterday I bought a lb. of cooked crawfish because it was 2.99 as opposed to 1 lb. of shrimp for 4.99. I knew I'd find a recipe from this site. I didn't know the cooked crawfish had to peeled which revealed very little meat. Although I didn't have a ramekin, I just kept adding the ingredients in a large skillet to make a crawfish sauce. It has a mild spicy taste. I served it over brown rice (it looks better than white rice since the sauce is white). I saved a whole crawfish to put on the dinner plate for decor.