These are wonderful. I halved the recipe and the only change I made was that I added an extra cup of blueberries. These muffins also keep well and are wonderful the next several days heated up in the microwave. Will definitely put this one in my recipe book!

Reviewed On: Jul. 18, 2009

OMG this is AMAZING. Best pot pie EVER. I made a few adjustments based on previous reviews. I upped the onion to 1/2 cup, added 1/3 corn, increased the chicken broth to 2 cups, added 1/2 tsp of garlic salt and added extra pepper. Came out perfectly! Also I used 2 cups of pulled chicken breast because I have no idea what the pounds come out to be - it was about 2 1/2 medium chicken breasts. I wouldn't put more for fear it would be too dry. I prebaked the bottom crust for about 6 minutes on 425 in a deep dish pie dish and that was crucial because soggy crust gives me the willies. I also lowered the temp to around 375 and baked it a little longer than normal. This was simply amazing!! Will become a permanent recipe in my recipe collection!

Reviewed On: Apr. 15, 2009

OMG - THIS IS AMAZING. The best strawberry cake out there. I won't bother with any other from now on. The secret is to add strawberry puree to both the cake batter and the icing. I followed the recipe exactly with the exception that I took 14 oz of frozen whole strawberries (unsweetened!) and thawed them partially and then pureed them in a food processor. I set aside 2/3 of it for the icing and the rest I put in the cake. I heavily sprayed 2 round cake pans with baking Pam and the cake was just perfect. So moist and flavorful with that real strawberry taste - not artificial tasting at all. Then for the icing, I made a cream cheese strawberry icing that is to die for. I took 12 oz cream cheese (which is one full block plus another half) and 2 sticks of unsalted butter and used a beater on medium speed to cream that together until smooth. Then I added the 2/3 cups strawberry puree, 1 tsp vanilla, 4 cups of powered sugar and pinch of salt. Mix together with spoon and then beat again until smooth. It is just amazing. The consistency is not very thick, but will ice the cake just fine. Just use toothpicks if you made the cake in two 9 inch pans. The flavor is out of this world. I made this for my uncle's birthday and everyone raved about it! This will be a permanent addition to my recipe book and I won't bother making a different one ever!!

Reviewed On: Apr. 13, 2009