Very yummy. I combined several reviewers' comments. I used 2 cans of condensed cream of chicken soup, replaced water with chicken broth (1 can), and I added 2 small cans (8.25 oz) of mixed veggies, making sure to drain it before adding them to the pot, and just 1 pkg of the refrigerator biscuits. I had my slow cooker on high for 5 hours and I added the dumplings after 3 hours (2 more hours left to cook). It was delicious. =) Chicken was tender, soup was just the right consistency.

I was sick with a cold and really wanted homemade soup, no canned! This was quick and easy to make, warm and yummy. I stir fried my cubed chicken with some olive oil and salt for taste. I omitted the zucchini, and added a few chopped red potatoes and also added egg noodles, with salt and pepper to taste at the end. Next time I will probably add celery.

Mine came out a bit too salty. I think 2 tbsps of soy sauce is probably enough. I read other reviews and didn't put the peppers in until the last hour.

Taste was great! And so basic, there's no way you can mess this up. I think next time I will use a little less olive oil though.

I halved the butter to 4 tbsps and halved the sugar to 1 tbsp. It's definitely sweet enough. Simple to make and DELICIOUS. This was alllll eaten up. No leftovers.

Perfect when you are multi-tasking around the house. Just toss all the ingredients together and throw it in the oven! I didn't need to bake it for a full hour. Mine was done in 40 minutes. I also sprinkled some grated parmesan cheese on top before serving.

This was awesome. Looks and tastes reallllly good. I didn't really follow the exact measurements for ingredients because I think you can totally eyeball how much mayo to spread, and how much salt/hazelnuts/pepper to sprinkle. I did not have any tarragon on hand so I sprinkled a few rosemary leaves in the middle of each salmon piece. I also didn't use any orange zest. The timing for the baking was perfect. The salmon was moist and flaked with the touch of the fork, perfectly. =) yummm. Oh, and I served each salmon piece on top of a bed of spring salad on each plate.

The dressing is great. I followed the recipe exactly, but added a little more peppers and grated carrots. The carrots were a nice addition to giving it some vibrant color. This will be my macaroni salad recipe for many bbq's to come.

I've used this recipe twice already. It's delicious and the crumb on top of the pie is fantastic. My bf is very picky about his pie and he loved it. Note, the bottom shell you choose can improve the pie overall (taste and appearance). First time I made it, I used a generic pie shell from the grocery store. Second time, I used Keebler's shortbread crust which made it a whole lot better. They also have a graham crust which I think would be good as well.

Very yummy, easy to make. Instead of provolone cheese, I sprinkled some mozzerella cheese on top (and did not stick it back in the oven). The cheese will melt on its own on top of the hot meatballs. The bread was great, nice and crispy. Be careful you don't put too much salt on the bread. Also, I baked it for 18 minutes. (5 minutes to bake/toast bread was perfect) And I ended up making about 15 meatballs because I didn't want to make them too big.

I read the reviews and added breadcrumbs (which resulted in the mushrooms not being soggy or in a pool of water) and used less ricotta cheese. I still ended up with LOADS of filling, enough to make a second batch.

super duper easy to make and perfect for those weeknights where you're too tired to cook anything fancy. I used elbow macaroni instead of penne, half and half instead of heavy cream, and paprika instead of red pepper flakes. Also, to further make things easier, I used garlic powder instead of minced garlic and dried parsley instead. Fresh is always best, but when you've had a rough day or you've run out of stuff in the pantry--- it tasted fantastic with these substitutes as well. However, please note that I seasoned to taste (garlic powder, salt, and paprika. I didn't follow exact measurements for those.

fantastic and easy to make. i actually did slightly overbake it which gave it a slightly browned top... so i did a quick fix by coating it with Coolwhip and sprinkled the top with some (2) crushed oreos.

guests loved this and it looked great. it's also a great way to sneak in veggies =) After reading some reviews, I added a little bit extra tomatoes and spice for added flavor.

Goodness, these cookies are amazing! A pretty simple recipe that yields the most delicious cookies. I followed the advice of other reviewers-- I checked the cookies midway through the baking time to even out the jam to make sure it wasn't overflowing everywhere. I found not much need to fix anything. Just don't put too much jam in the cookies. Then it should be fine. Also, do not even think about substituting the almond extract with vanilla. The almond is key in making these cookies smell and taste wonderful!!! As for the icing, I would add a little extra milk to make it less thick for easier drizzling. However, I'd like to add that after drizzling 3 cookies with icing, my bf who has a big sweet tooth said he liked them more without the icing. It's too sweet with it and scrumptious enough without it. I'm definitely making these cookies again.

These are tasty and very good. Definitely take the advice of the reviewers and refrigerate the dough for a couple of minutes before rolling into balls. It makes a HUGE, HUGE difference. Otherwise, it is a bit too soft (at least this is what happened to me).

These are fantastic, quick and easy to make. Kids and grownups love them! Just a side note, 1/3 cup of butter = 5 1/3 tbsps.

I took the suggestions of other reviewers and substituted the shortening with vegetable oil and I diced 2 apples rather than shredding them for more apple flavor. It definitely helped otherwise you wouldn't really taste it so much. I used two 12-muffin muffin pans. One pan was slightly burned and the other one was fine, reason being, I did not grease one of the pans enough. Please note to grease the bottom of muffin cups well or else they will definitely burn!

super easy to make and it is scrumptious! the buttermilk smelled soooo good while mixing everything together =)

I made a variation of this. Instead of one big ball, I made small, bite size cheese balls. I put the chopped pecans on a plate, sprinkled some breadcrumbs on top, and tossed them together. (But don't use too much of the breadcrumbs. There should be more pecans to breadcrumbs or else the pecans won't stick to the cheeseball.) I then rolled each small cheeseball in the pecan and breadcrumb mix until it covered it entirely. I followed the recipe's directions in terms of ingredients and instructions.