Good recipe for cornbread. Nothing super special, but I was pleased with the results.

Absolutely delicious. I soaked the milk and cornmeal for over an hour in the fridge before I mixed the other ingredients together. I also spread honey over the top of the bread immediately out of the oven. This is definitely a "sweet" cornbread, so if you don't like sweet then don't try this recipe.

Please Read! I read everyone's reviews and I was still hesitant to make these and I didn't expect them to turn out, but the did. I baked the cake and let it cool slightly during the evening. When my french vanilla cake cooled enough, I broke it into pieces and mixed with Dove Milk Chocolate Ice Cream Topping instead of frosting. (I read another review and someone decided to use the Dove, so I tried it.) I mixed well and I took a cookie scoop and scooped out and rolled in my hands until the ball was nice and smooth and held together. I rolled each ball in my hands for about 20 seconds each and I dropped them into a container to be refrigerated overnight. I also put the Wilton lollipop sticks into each one the night before which I highly recommend because it makes eating them easier as well as a mess free dipping process. I used Bakers milk chocolate and I tempered the chocolate, so I could leave them sit at room temp. and I do not have to refrigerate them. Came out perfectly, try using the Dove instead of cake icing and as much or little as you think you need and I highly recommend using the lollipop sticks.

These were great. Use Kelli Moe's suggestions. I just chopped everything finely.

Although I hate it when people change so many things in a recipe that it's barely recognizable to the original (and then rate it) I did have to change a couple of things but only out of necessity. I used lime instead of lemon juice and spicy brown mustard instead of dijon but that's because that's what I had on hand. I also needed it in a pinch so instead of using the slow cooker, I marinated the chicken for a while then popped them under the broiler, turning every 5-10 minutes until done. I like to use paprika as a browning agent so did sprinkle that on top before broiling. Overall, VERY, very good and moist. Excellent in a salad the next day. I don't think I will ever use this in a crock-pot since it came out so well this way and the flavor is delicious. This is a keeper but for me I will broil it instead.

Wow! My husband (who never cooks) made these for me for a surprise dinner, and he said they were very, very easy to make. They turned out SO well, and the recipe doesn't need a thing changed. He served it with fresh asparagus and boiled red potatoes, and it was perfect. I would suggest using a high-quality pork chop though.

This is a keeper. I have tried many recipes and this is the best so far. I added some red pepper flakes for a little heat. I also halfed the amount of meat. I froze the other half I alread browned for the next batch. YUMMY

This was surprisingly underwhelming! It wasn't BAD, but it wasn't great. I have a hard time getting excited about "OK" recipes. I probably won't make this again unless I make some serious changes. I'm looking for out-of-this world flavor and this recipe didn't even come close.

This is a good, not great tasting bread. I did as other reviewers had posted and added a 1/2 tsp of vanilla to the oil/sugar/buttermilk/egg mixture (I halved the recipe for only 1 loaf). I had also followed another reviewers suggestion and didn't use all of the cinnamon & sugar mixture and after tasting the bread I wish I had used as much as the recipe had called for. I will make it again but in the meantime I'll be searching for add-ins to give it a little more taste and moisture.

This sauce is great and does not seperate when reheated. I have tried many many sauces to find this keeper. I only made half for 1 lb of pasta. I added some chopped fresh baby spinach (3 0z for half recipe) to the sauce after I removed it from the heat and topped the dish with a fresh chopped tomato! YUMMY. I will also use this for my cheese ravioli topped with steamed chopped butternut squash and toasted pine nuts. nuts!

This was very tasty! I took the suggestions from previous reviewers and put less salt and added a little soy sauce! The fresh ginger is a must. Thank you!

Yum! Didn't use as much oil, just enough to cover the bottom. Next time I might decrease the amount of onion though, as it was a little overpowering.

We really liked this. I made a few minor adjustments to suit us: I drained, rinsed and chopped the tomatoes, added 1/2 cup chicken stock to replace the tomato liquid. Sauteed the onion and bell pepper for about five minutes, and put some crushed tortilla chips I had on hand in the bottom of the casserole dish before I put in the meat mixture. This was a very easy and tasty dish. I can see adding some Mexican squash to it or maybe some beans or corn if I'm in the mood.