Loved this quick, flavorful meal. I served ours with ranch dressing and shredded pepper jack. I'll be sure to double this recipe from now on.

Great idea and no "leftover" flavor. However, it was a bit bland for us as written. It was better when I heated up the leftovers and added an 1/8 t of Taco Seasoning I, also found on this site, to each 1 - 1 1/2 C serving.

So good. I served it with Orzo with Parmesan and Basil, also found on this site, and baby Brussels sprouts.

I didn't have any fresh basil on hand, so I used 1 t of dried basil. The orzo I used absorbed the liquid in about 10 minutes. Very good with A Good Easy Garlic Chicken also found on this site.

I'm glad I had some salsa to pour on top of my piece because this is bland as written. If I make this again, I'll definitely add ham, bacon, or sausage and will heavily season the hash brown crust.

I'm not a fan of pumpkin desserts, but I wanted to serve one I'd enjoy at Thanksgiving. This was a hit with our whole family, especially with cream cheese icing.

This has a nice flavor, but it was too soft from the fridge and too hard from the freezer. If I make it again, I'll serve it from the fridge in individiual pie crusts to eliminate oozing.

My new favorite pot roast recipe! I omitted the water from the sauce and broth mixture and didn't add oil to my nonstick pan when browning the meat.

I don’t usually enjoy leftover turkey, but that’s what I used to make this great one-dish meal. I poured the filling in a frozen deep-dish piecrust and topped with a frozen regular depth piecrust for a perfect fit. I used 1/2 C carrots, 3/4 C peas, 3/4 C corn and subbed 4 T frozen seasoning blend (onions, celery, peppers, parsley) for the onion. When combining all of the ingredients, I generously sprinkled the mixture with Nature’s Seasons Seasoning Blend.

The turkey wings were difficult to find, so next time I'll use 3 turkey legs. I added a gravy ladle of turkey drippings when reheating. Yum.

I didn't want to waste the one very ripe banana I had left over after making banana muffins, so I thought I'd try this recipe. Although she declared this "the deliciousest smoothie [she] ever heard of," my preschooler only drank a couple of sips. I prefer my bananas nearly green, so I was surprised that I liked this even though I used a very ripe one. I used skim milk and omitted the honey. Update: I make myself this smoothie all the time now. When served cold (either with ice or a frozen banana as recommended by other reviewers) this is delicious, especially with the addition of chocolate milk syrup. Today, I used a room temperature banana and added a couple of scoops of vanilla ice cream. I bet chocolate ice cream would be even better.

So simple, yet so satisfying. This is definitely my favorite recipe for bone-in chicken thighs, skin removed. I used Italian seasoned breadcrumbs, so I omitted the Italian seasoning. I never have cornmeal in the house, so I omitted that, too. I loved it with ranch but will try using Dijon or honey mustard sometime. I bake it on a cooling rack over a pan, so the bottoms don’t get soggy.

Even though I only used an 8 oz container of whipped topping, the pie needed more than 1/2 C key lime juice for our taste, so I just kept adding juice until it was tart enough. I made 48 bite-size pies using graham cracker crusts made in mini cupcake pans. These were a hit with our friends. Sometime, I'll try mixing only the key lime and sweetened condensed milk like another reviewer suggested, topping each slice with a dollop of whipped topping.

I’ve saved several chicken salad recipes from this site in my recipe box but after making this one, I may never try any of the others. My favorite way to make this is with 2 (12.5 oz) cans of chicken, 6 T mayonnaise, and red grapes in place of the raisins. I omit the celery and throw in a couple of chopped bread and butter pickles because I rarely have relish. Absolutely wonderful on a croissant.

I used sweet Italian sausage but next time I’ll make it with hot Italian sausage for more flavor. The pizza was loaded with the toppings, so I might use two crusts next time.

A little bland as written. Next time I'll add basil and oregano to the ricotta mixture and will sprinkle the finished pizza with red pepper flakes.

Great recipe. Although I probably didn't need to, I subbed half-and-half for the milk in the pudding mixture. I'll definitely serve this to company.

Made ours with cranberry-grape juice and mayhaw jelly. These flew out of the slow cooker.

Moist and flavorful even though I only marinated the chicken for half an hour. I used just enough zesty Italian dressing to cover the chicken and sprinkled both sides with lemon pepper before refrigerating. I omitted the salt. When I realized I was out of propane, I sautéed the chicken, about 10 minutes a side, in a non-stick skillet over medium-high heat. Can't wait to grill them next time after marinating the full three hours. The chicken went well with broccoli casserole and crescent rolls but would also be delicious on a bun, in a wrap, on a pizza, in a salad, etc.

Delicious. Four of us polished off the entire pan. I used packaged cornbread stuffing and will try French cut green beans next time.