Very good. I changed a few things. 3/4 c chicken broth instead of water. 1 bag frozen mixed veggies, 1 can (only) of Pilsbury grand biscuits (cut into strips and placed on top)1/2 t poultry seasoning and seasoned salt. 1 T fresh parsley, 1 t pepper. 1 can cream of chicken and 1 can cream of celery, cooked as directed except, I placed everything in the crock except biscuits, cooked high 3 hours. Then I placed biscuits in and cooked 3 hours more on high. Just right!!!

Awesome with a few needed changes: For a 16 oz box of shells, I used 1c small curd cottage cheese, 1 & 1/2 c ricotta cheese, 16 oz shredded mozz cheese, 2 jars spag sauce, 1/4 c parm cheese, 2 eggs, 1 t garlic powder & 1/2 t each: oregano, basil, parsley, fresh pepper. Mix all spices, all cheese (excpet 1/2 of the mozz), & eggs: set aside. Cook shells 3 minutes less than directed, emerge in cold water until cool, place on a clean towel and let air dry (1 hour or so). Cover bottom of 9X13 dish with sauce, fill shells (I used a gallon bag with dime size whole at one tip and add 1/3 of mixture at a time).Place shells seam side up and very close together, top with rest of sauce, make sure you get all of the shells. Sprinkle with some parm cheese and the rest of the mozz cheese. Bake covered 20 minutes and uncovered 15 more minutes. Let sit for 10 minutes prior to serving. I added meatballs and sausage to the dish, just wonderful.

very good, made tons of cookies, the only change I gave it was only 1 cup peanut butter chips and 1/2 c peanut butter. 8 minutes was all it took for my gas stove

AWESOME: for serving of 8: I changed to 2 lbs ground turkey breast, 1/4 c italian bread crumbs, 1/4 c finely chopped onion & 1 clove garlic chopped as well, 1 egg, 2 T dried parsley, 1 t seasoned salt, 1/4 t pepper, 1 T bbq sauce, 5 splashs worch sauce, 1 splash soy sauce, mix together, add a little flour when shaping patties to form a nice crust

1/3 cup butter, 1/2 cup brown sugar, 1/4 cup honey baby carrots underneath , crock pot, lift lid and baste often, stud ham with cloves

5++ stars, so long can mix. I changed just a few things, for 1 lb meat, 1/2 onion, 1/4 cup celery, 2 cloves garlic chopped, cooked all together, drain. Add can tomato soup, 2T ketchup, 2t white vinegar, 1T & 1t brown sugar, 1t worch sauce, 1/4 t salt, 1T + 1t BBQ sauce, 1/2 splash liquid smoke , mix all together, simmer with lid on for 15 minutes. My family love it.

Great, with a few changes for our taste: for 5 lb pork butt roast: rub is 2t paprika, 1 t brown sugar, 1/8 t cayenne pepper and 1/4 t each of celery salt, garlic salt, dry mustard, pepper and onion powder. rub roast and wrap in foil tight and refrig overnight. In morning, melt 1/2 c packed br sugar in saucepan, add 1t liquid smoke, then add 1/2 c cider vinegar,1/2 c water, 1/4 c ketchup,2 t salt,2t crushed red pepper flakes, 1 t pepper. In crockpot, place 2 onions quarted, cover with 1 t liquid smoke, add roast , top with 1/2 of sauce and 1 t liquid smoke. Cook 8 hours low, remove roast and shred, return to crockpot, add rest of sauce and cook 1/2 hour, done good!!

Very good, only changes I made was:I used 1/2 c apple juice and instead of garlic powder I used 1 clove of garlic minced

THIS IS BETTER THAN OLIVE GARDEN. IT IS AWESOME!!!! I DOUBLES IT AND USED 3 CLOVES GARLIC WHICH I DICED VERY FINE AND SAUTEED IN THE BUTTER, DO NOT BOIL, SLOW COOK, CONSTANT WHISK. WILL APPEAR THIN BUT THICKENS UPON SITTING. ADDED STEAMED BROCCOLI AND SLICED COOKED CHICKEN BREAST!!

Super. I made a few changes though. We did not use a pork roast, we used hot dogs and smoked sausage. For one package hot dogs and 8 sausage we used 2 cans sauerkrat, 2 T brown sugar, 1 onion sliced thin, 1/2 t caraway seeds, 2 t bbq sauce, 2 apples, quarted. We sauteed the onion in evo, added the brown sugar, bbq sauce and seeds. After they are cooked I added sauerkraut, mixed together, and placed in slow cooker along with meat. Cooked on low for 2 hours, added the apples and cooked 3 hours more. Very good taste. Thank you

very good, made as directed. 7-8 minutes top shelf

Another 5 star from my picky hubby! I made a few changes and it was 10 stars in my book. No garlic salt, only fresh garlic. I replaced the garlic salt with seasoned salt, added a pinch of ginger, placed all in foil and put in fridge for 30 minutes. Then I sauteed in a skillet with 1 t butter and all of the marinade, top salmon with a piece of buttered parchment paper (sounds crazy but keeps the moisture in, yummy) and cook 4 min each side. Served with rice (topped the salmon and rice with sauce from skillet) and some southern greens....restaurant quality

This is perfect and so good. The only chnage I made was I used 1/2 butter and 1/2 shortening for the shortening. I also started to add the milk and vanilla (I had mixed these two earlier to save a step) after the sugar and butter/shortening started to resemble crumbles (just a few minutes if that). Very easy and great

Perfect and easy. I took other's tips and only used 3 c flour (used rest to roll) and for sure only cook at 350, 8 minutes for us. Plus you must use butter, it is a given in all baking

Very good! better than box of course. I did have to change a few things. Used 2 eggs and put in greased 9 X 9 pan 350 for 33-35 minutes.

10 stars. This is awesome with some minor adjustments. My entire picky family loved these. For serving of four: I used 5-6 small white potatoes (sliced thin) 1 small onion (diced), 5T flour, 5T butter, 2 and 1/4 c milk, 1/2t pepper, 1/2t dry mustard, 1t each of garlic powder, onion powder, paprika and salt, pinch of cayenne pepper and 1/4 c parm cheese. OK grease 2 quart casserole dish, preheat over 425, make roux in saucepan: melt butter then whisk flour cook one minute until it resembles wet sand, add rest and cook until slight thick. put one layer potatoes, one layer onions, one layer sauce and continue once again. Top off with paprika and parm cheese, cook 425 5 minutes then 375 for 50 minutes. Awesome and actually very easy. Must try will not be sorry

Awesome. My picky hubby and 6 year old loved it. I changed a few things. For a serving of four: 4 boneless chops, 1 cup fresh cranberries, 3 T sugar, 1/2 t salt, 1/8 t pepper, 1/8 t pumpkin pie spice,1/8 cup water and 1/8 cup oj. cooked as directed, great and easy dish

Divine and easy. Hubby gave 5 stars and he is hard to please. I used Pillsbury moist supreme devil. I added 1/2 c oil & 1/2 c water. I also placed batter in 2 greased 9 inch cake pans baked 30-35 minutes. I cooled the cakes and in between the layers I put chocolate icing then covered the entire cake with it. So good!! Icing simple: 4 & 1/2 c confec. sugar, 1/2 cup milk, 1 c soft butter, 1 & 1/4 c cocoa, 1/2 tsp vanilla and 1/2 tsp almond extract. Beat butter, then add rest and beat....so good and like I said easy

The title says it all, the best!! I microwaved the fluff for 15 seconds and mixed it along with the peanut butter, flour, 1 tsp vanilla, 1/4 tsp butter extract. Set aside and wisked into the sugar mixture aftre it reached 238. You really need a candy therm.. You can not go by time due to different heating and raising heat temp.. After mixing all together I put it in a pan sparayed with non stick spray. Chilled in fridge for 2 hours. I also used cake flour instead of regular flour, enjoy.

Easy, simple and delicious