Nancy

I made this in a 10" cast iron skillet. Adjusted the recipe as follows: 4 eggs, 2/3 cup milk, 2/3 cup flour, some salt. Added 1/2 tsp vanilla & 1 tsp cinnamon. Put the skillet with just under 1/4 cup butter in the oven to heat up while oven preheated to 400. Watch the butter; you don't want it to burn. Baked at 20 minutes. Perfect. To me it tastes more like french toast than a pancake, but we loved it. Served with maple syrup.

Great the way it is, but use more cheese (if you like a lot of cheese) because it does melt away. Also, I made it so much easier by having the egg mixture & bread crumbs ready in 2 separate plates. When you use regular plates, the egg wash isn't too deep. Flatten the breasts, then lay 1 side of 2 breasts in egg wash, being careful not to coat the up side. Then put the same 2 breasts in bread crumbs, and press down to coat. Then put same 2 breasts in baking pan & fill them there. Then just fold over & close. Really great dish!

I thought this was excellent! Great way to cook pork chops so that they are tender & not dry. The 3 of us in the house loved it! I did season the pork chops with salt, pepper & garlic powder before I browned them. And I also added about a tablespoon of crushed rosemary into the rice, milk, soup mixture. It was really good. The rice was a bit mushy, but it's instant rice, of course it was going to be mushy. I wonder if I use converted rice, would it hold up better?? Still very very good recipe.

I tried this because I wanted something different & new for my boneless chicken breasts. And my husband is a "comfort food" style eater. So I thought he'd like it. It was delicious!! Because the chicken breasts are coated really good, they are so moist and tender! I always cut the chicken breasts in half lengthwise. Makes them easier to eat, shorter to cook & always moist. I followed the directions exactly as written. Only difference, I cooked for about 20 minutes at 375. And that was plenty of time. Because the chicken was sliced thinner. My husband loved it! So did our son! Thanks for the recipe!

Excellent flavor! I also doubled the rub & doubled the marinade, but kept all proportions of ingredients the same. The only thing I added was sliced garlic inserted into the meat. My whole family loved it! Thanks for sharing it.

These cookies are addictive! I've made them for Christmas gifts, for cookouts, for parties, and everyone asks for the recipe. I follow the recipe just as it is. One thing I watch is the softness of the butter. Don't let it get oversoft on the counter. It should be a bit firm when you're creaming with the sugar. This prevents the cookies from flattening out. And using a really good raspberry jam is a must! I love the taste of almond, so you could add a bit more to the glaze if you like. Excellent cookies!