Fantastic! Great use of our leftover Thanksgiving turkey!

This was fantastic! I made it for teacher gifts, using the small ceramic loaf pans you find at craft stores - tweaked the baking time to 35-40 min (and in a few of them, only did one layer of cinn/sugar) - sprayed the pans and dusted with the cinn/sugar mix, as well as added some on top. So easy and so yummy!

End result was nice enough, but I hoped it would be less labor intensive - despite following suggestions to freeze balls, these were a pain to coat - what I found to work best was to dip half the ball and lay that (dipped side down) on wax paper, let that set, then dip other half in (used red velvet cake/crm cheese frosting/white coating/green sprinkles -cake speckled the coating. If I make these again, I wouldn't use all the frosting - made cake balls seem doughy/uncooked.) My daughter didn't mind my problems, as she got to eat the "ugly" ones that I didn't think turned out well : ) (if hand rolling, I suggest using latex gloves, esp if using red velvet cake!)

These weren't the quickest thing to prepare, but I could do better on that by having everything out and ready. Taste-wise and unique-wise - fantastic! My husband wasn't thrilled with me using leftover T'giving ham for a "highly carb'ed" (biscuit)breakfast food, but he ate 4 of them, so obviously he liked them! I did some (for him) with ham, fresh m'rooms, egg, little bit of browned b'fast sausage; in mine I added green pepper, scallions, taco seasoning, dried chipotle pepper, fresh spinach (plus the other items orig. called for in the recipe.) I hope these DO freeze well, as I made so many and hope to serve next weekend when we have family in town!

YUMMY! Made this to keep me warm while watching the husbands play in their annual "Turkey Bowl" - the guys enjoyed it after the game, once they heard what it was loaded with : ) I cut back on the brown sugar and used diet ginger ale - I see many batches of this in my holiday party future...

Wow, this is a snap to put together, and so MOIST! I used 1 can of pumpkin (15 oz) and was surprised that it wasn't more pumpkin flavored (was a subtle pumpkin flavor) - added nutmeg, cut back on the sugar some (the cake mix is sugar'y enough) and made in a bundt - served with whipped topping. We all loved it - sent Mom home with leftovers (and she's a chocoholic, so that says a lot!)

This was a GREAT way to use up random things we had in the freezer (half a bag of frozen cheese ravioli, about 7 pearl onions, 1 and 1/2 bags of frozen veggies, plus open chicken broth in the fridge.) I liked adding montreal steak seasoning as one person suggested, a small bag of salad shrimp (added a lot of protein to the recipe) as well as "juice" from a jar of minced garlic. Served with a salad - great, easy, versatile dinner!

LOVED this! I love pumpkin, but for some reason, not pumpkin pie (too moist, I think.) This was the perfect solution - so creamy! Only thing I changed was make the bottom layer a bit deeper as some suggested. Also, it needed to cook about 10 to 12 min more for me. Great recipe!

VERY easy and quick to toss together. Peas are a dish we usually overlook, so this was a nice change. Found out into the recipe I didn't have the onion I thought I had, so I used dried chopped and some onion powder, minced garlic juice, chicken broth and a sprinkle of garlic salt (so in retrospect, did I even make the same recipe? : ) Same basic idea, just tweaked to what was onhand and we enjoyed it.

Served this at a "Thanksgiving sampler" at my house (everyone brought a dish they wanted to try out before T'giving) and this was a huge hit!! (and who doesn't need to free up oven space on T'giving?) I used a brick of sharp white cheddar and a generous sprinkle of parm/romano from the can and held my breath that it would be OK - I am delighted with the result. Only pitfall is the "squeezing dry" of the spinach (I used 2 - 16 oz bags)- it is HARD getting all that liquid out of that much spinach!!

SO rich and yummy! Not sure why, but I layered the choc chips on the bottom as others suggested (gave in to peer pressure from the reviews! : ) The bourbon smell did seem strong, and I can taste it, but its not overpowering to me (if I planned to serve it when kids were present, I may scale back.) Great, easy pie!

OK, I didn't make these - my friend did, and they were INHALED at a get together at my house! RIDICULOUSLY delicious - so glad she brought them (thanks, T!) Definitely looking foward to making this myself! (*UPDATE - I DID make these myself on T'giving - hubby was MAD when he saw how "creamy" they were - "That's not how stuffed mushrooms are made in the north!" I tried to convince him to try something new...When I had them out to cool, I noticed a huge gap in the pan - when asked about it, he gave me a dirty look - "I ate about 6 of them, d@mit..." (needless to say, he LOVED them! : )

I love how healthy this is, not to mention easy to toss together. I used 4 pre-shaped (raw) turkey burgers and crumbled them (on sale!) and added a can of chiles, along with lots of other spices (chili powder, crushed chipotle red pepper, cayenne to name a few.) While I do like the taste, the "mushy" factor is what brings my rating down (though what do you expect w/2 cans of pumpkin, I know : ) A great recipe for my own eating, but not something I'd serve to company based on unappetizing appearance. GREAT way to use up extra canned pumpkin!

So yummy! Love that it's different than your basic apple crisp with the cranberries for tartness and beautiful color. I "1 1/2x'd" the recipe, using 6 apples (3 red/3 green) and sliced them as well as cut the sliced pieces to "fit" better onto a big spoonful of a bite ; ) - also combined the topping mix, sprinkled that on top then poured melted butter over it, rather than cutting the butter (that never works for me - always end up with dry patches.) Such a great fall dessert with vanilla ice cream and a cold glass of milk!

This was fantastic and SO easy!! I whipped the cream cheese/mayo with a mixer, which made it very creamy. Added some Italian breadcrumbs to the freshly grated parm cheese - so yummy!!

Very tart and tasty - made an oversized batch to take to a Halloween party (I was dressed as a martini, and drank this out of a huge martini glass) - certainly did the trick! I used triple sec in place of cointreau.

This was fabulous! I followed some other suggestions of scaling back on the butter and flour (6 T and 1/2 c, respectively) as well as added fresh slicked m'rooms, carrots, Italian seasoning, chicken seasoning, part skim milk/part fat-free 1/2 and 1/2, and a rotisserie chicken from Sam's. Great comfort food on a rainy day!

Wow...definitely five plus stars! I made them for some girlfriends today and they got inhaled - so addictive! Tried coating the chips in the dry mixture, but that didn't keep mine from sticking/sinking somewhat (didn't detract from how much we loved them!)Made a second batch later in the day, and - not sure if it was one of these tricks or a combination of both - but the chips didn't stick as much, and the end result looked a bit prettier (lighter in color, chips stayed on top.) I popped the b'scotch chips in the freezer while prepping the rest, and when it came time to put into the muffin tin, I layered: small bit of batter, few chips, bit of batter, few chips pushed slightly into the top, then baked. The chips didn't melt as much, keeping their shape better.I'm going to stock up on butterscotch chips asap!

Given that it's white chocolate and I really don't care for white chocolate (I also used white choc chips - had onhand,) these were good (I made them for teachers, not for myself.) I used the Halloween oreos for color, thinking (ha!) that the fudge would stay white and the orange/black of the oreo would stay intact - the cream of the cookie turned the fudge orange, so it wasn't really as pretty as the original intent, but - once cut - it looked a lot better. Definitely recommend serving chilled and cutting into tiny pieces, as this is crazy rich - my 11 year old indulged in one "regular size" piece and, though she loved it, afterwards said she probably should have had a smaller piece. I also roughly cut the cookie pieces as others suggested, and placed them in a collander over the sink to shake out the crumbs. Doesn't get any easier than this!

Fantastic! I didn't use tortillas at all, and used 2 cans chicken broth, 1 (almost full)can water, scallions, can of diced tomatoes (not whole)and garbanzo beans (not chili beans - what I had onhand); tossed 3 frozen breasts in on high for 4 hours/shredded when cooked. SO yummy with a spoonful of sour cream and shredded cheese stirred in. I LOVE this flavor, but hubby won't touch it (stomach can't tolerate onions/beans - his loss : (