Karen Monahan

The dough came out really wet so I had to knead in quite a bit of additional flour. I used a small glass but only got 14, so I need to find a smaller glass! Mine took 20 minutes, I'm sure because they were bigger and also my oven is wonky, so next time I would try 375 or 400. I doubled the raisins, added 2 tsp of Vanilla extract and brushed the tops with an egg wash and sprinkled a little sugar on top. Flavor wise, these are delicious and I'm sure with the adjustments mentioned, these were work out perfect in the future.

After searching for a cheese babka for Easter and finding that all the stores and bakeries were out of them, we decided to make this on Easter Eve! My husband put all of the dough ingredients into the bread machine and ran it on the dough cycle while I was at work. When I got home, I removed the dough and got started. The dough was very sticky, so I would probably add some additional flour next time. For the filling, I subbed cream cheese for the farmers cheese and I also didn't need the whole 2 tbl. of melted butter, but otherwise I followed the recipe and it came out fabulous. On Easter, my family all said they hoped I would make it every year and never buy one again. This definitely was equal or better than any babka we've purchased...even from the Polish bakery. It wasn't too difficult to make and was so worth it. Thanks for sharing the recipe. It will now be a family Easter tradition for us. (Mine came out a little dark. My oven runs low, so I upped the temp to 375. Next time, I'll leave it at 350 and I think it'll be perfect.)

I used two+ pounds of thinly sliced chicken breasts, cutting each one into 3 long pieces. I needed to double the flour mixture but not the egg/milk. I fried in a cast iron skillet in 4 batches, with just enough oil to fry each side and then flip. My family all loved these and my daughter said it's now her favorite meal. Thank you for posting this...we'll be enjoying it often.

This was exceptional! The only thing I have to add is this: Make sure you let the coconut filling cool before attempting to use it. I didn't let it cool and when I started frosting with the chocolate, I had the coconut oozing out all over and it made a real mess. Fortunately, putting it in the fridge for an hour saved it. Once it set a bit I kind of smooshed everything back it and refrosted over with more chocolate frosting. It ended up looking great and tasting even better! I used devil's food cake mix and milk chocolate frosting...next time I think I will try dark chocolate frosting. Thanks!

This recipe was a different way to prepare pork chops and it was tasty, however it was a lot of work. Between all of the chopping and slicing, browning, etc., it made a lot of dirty dishes and extra work. My whole family liked it and my usually picky son said it was the best pork he ever had, but no one except me and my husband ate the apples...which by the way, did not taste like apples anymore! It smelled good cooking and looked pretty when it came out, but its true...they just kind of tasted like plain pork chops and I expected more with this much work and lots of ingredients.

This was the first rice pudding recipe that I ever made that came out "just right"! It was not too thick or too thin (my usual problem!) Everyone agreed it was delicious. I doubled the recipe and it still came out wonderful. I used boil in bag rice, so that cut some time off, but I still stood for quite awhile in front of the stove :)