Very good as written, even better if you add about 1/4 cup chocolate chips with the chopped strawberries. Use 1/4 cup batter per muffin makes 12 muffins.

Yummy, these are really good cookies. Recipe made about 45 cookies and I cooked them for 20 minutes, I didn't have any trouble with them falling apart. Definitely a once and awhile treat since they are really high in fat and calories.

This recipe works really well for a super low fat treat. I used unsweetened applesauce instead of oil and old fashioned oats instead of quick, increased the sugar to 1/2 cup and used frozen blueberries, and 1 tsp cinnamon. You won't get a light muffin making these changes, more chewy but if you are trying to cut fat and increase fiber it works really well.

If you like pumpkin pie you need to try this recipe, I used a spice cake mix, 1 tsp cinnamon,1/2 tsp ginger, and 1/4 tsp ground cloves instead of the pumpkin pie spice. A hint for no more "dry cake mix spots" Melt your butter in a measuring cup in the microwave, then use a teaspoon to drizzle the melted butter covering the dry cake mix as much as possible, this will eliminate dry areas. I agree after cooling over night in the refrigerator the flavor is much better. I'll make this recipe again.

After so many reviews do you need another "this is a great recipe". Flavorful, easy will definitely make this again next time I'll try sour cream instead of the mayonnaise and maybe a few chopped black olives.

This recipe worked great the way it is, I think I will try mixing the shredded pork with salsa for pork tacos/burritos. Stays moist and tender great for hot summer meal when you don't want to use the oven.

This is a great recipe, fast and fool proof. I used chunky peanut butter instead of adding the chopped peanuts, and used a 12 oz package of white chocolate chips, smooth creamy with lots of peanut flavor easy enough to make several batches for gift giving they'll think you worked a lot harder than you did.

Wow this recipe is excellent. I used more celery, three stalks, and 1 chopped onion, and thawed bay scallops. The scallops were perfect. After adding the evaporated milk I put it back on the stove long enough to heat to serving temperature. Served with green salad and toasted garlic bread wonderful. The recipe says 8 servings but this as a main course it fed 6 adults.

I used the 9x13 pan but doubled the amount of evaporated milk(10 ounces) and flour(4 tbs) 8 ounces of shredded sharp cheddar cheese seemed like plenty of cheese. I liked the thin layer of mostly chilies and cheese. The addition of salsa instead of tomato sauce made it to hot for youngsters but great for adults who like spicy food.This is a great side dish with barbecued chicken.

This is really good. I followed the suggestions and added 1 can of chopped tomatoes instead of a fresh one, about 1/4 cup of whipping cream omitted the onion (personal preference) and used 1 4oz pkg of Tomato Basil Feta cheese. This makes a lot and was way more than 4 servings but the left overs will be enjoyed. A caution, unless you have a very deep skillet adding the penne to the sauce may be tricky next time I'll mix the sauce and the penne in the serving bowl. My husband thought it was to lemony but I thought it was just right.

My family enjoyed this very much. I did use diced ham instead of bacon, and chopped fresh spinach leaves.I will try it again with asparagus and different kinds of cheese. Don't count on feeding many hungry people, it was enough for three but wouldn't have fed four.

Thank you for this recipe. The suggestions to flatten the chicken in a Ziploc bag worked well. Only two of the six chicken breasts had ham, things disappear in my refrigerator, they were excellant. I used dried tomato, Sonoma brand with olive oil and garlic, about a TBS per breast spread on a slice of Havarti cheese for the ham free ones. Either way they were a huge success. I did use string to tie them together which worked well but my family complained that it was hard to remove the string...

This recipe has good flavor but the texture was boring. I will try it again maybe with crushed tortilla chips in place of the corn tortillas to give it some crunch. Also two cans of enchilada sauce would be way to much. I fried the chicken breast in butter in a nonstick skillet seasoned with salt, pepper, garlic powder, and chili powder.

This recipe gets three stars because I didn't follow the direction so I'll take part of the blame. Because of the previous review (thank you very much) I didn't use expensive tenderloin instead I use high quality sirloin. 2 1/2 cups of cream????I reduced that to 2/3 cup and still had a lot left over. Dividing the pastry in 3 8x8 inch squares made it really easy to tear and when you add the liquid and the hot meat that is what happened. The juice in the bottom of the pan resulted in a soggy bottom crust that wasn't very appealing. At 30 minutes the pastry was pale at 40 minutes the pastry was nice and brown but the meat was over cooked. The flavor was alright but I wish I'd broiled the steak and used that pastry to make dessert. I probably will not make this again and I'm really glad I didn't buy tenderloin.

I usually don't care for "white" sauce but this is a really tasty change of pace. I used left over bacon and had raw chicken, so I cooked the chicken (breast tenders) in 2 tbs of olive oil, added the mushrooms when the chicken was done and a minced clove of garlic. An earlier review suggested mushroom garlic soup so that is what I used. 1 pint of cream I changed to, 1 cup of heavy cream and 1 cup of milk, added one small zucchini that was sliced in 1 inch pieces, the olives, and 1 can of quartered unmarinated artichoke hearts drained and let this mixture simmer for about 15 minutes just to reduce the sauce. Then added 2 tbs of feta cheese and 2 tbs of parmesan cheese. I thought the full amount of feta with the bacon would make the dish to salty and more can be added at the table if someone wants more cheese, we didn't add any additional. Mixed the sauce with 16 oz penne pasta (cooked and drained). It does make a lot so unless you have an extra large skillet a deeper pan maybe needed.

These are a great alternative to deep frying wings. Be sure to read the review from the author, Walt and follow his directions in the review. The recipe makes lots of sauce so I double dipped (coated all of the wings once and then started over and coated again) the wings after cooking at 400 for 45 minutes. Cooked the coated wings for 15 minutes at 400 and then put under the broiler for about 4 minutes to give them a crisper coating. Be very careful if you broil them they will burn quickly so watch them carefully.

This is a really good comfort food recipe. The trick may be in the sauerkraut, buy it in the jar/bag in the refrigerator section of your grocery store. The local brand that I buy is Claussen, the kraut in a can just can't compare. I prepared the recipe as written, adding only a little brown sugar as suggested by previous reviewers. Next time, and there will definately be a next time, I'll try adding the apples. I served this with steamed carrots, rolls, and green salad. The pork roast was so tender and juicy it fell apart and the sauerkraut was excellent. Thank you for a really easy tasty meal.

Couldn't resist trying this recipe, and I'm glad I did. After reading the previous reviews I adjusted the sour cream to 1 3/4 cups mixed with one can of cream of mushroom soup, laid the bacon on top of the chicken instead of wrapping, and used two (2 oz)packages of Buddig Beef cut in strips to line the 9x12 baking pan. I cooked the chicken for 3 hours uncovered at 300, I used a higher temperature because I live at a high altitude.The chicken was a little dry but next time I make this I'll try the lower temerature and see if that helps. The bacon did get crisp even with the soup/ sour cream topping but I don't think it would have if I had covered the dish. I didn't save the sauce it was kind of thin and there was a lot of grease from the bacon. The flavor was great, very elegant for a Wednesday night family dinner but they are my best critics. No bad reviews from any of my family.

Everyone enjoyed this recipe, I baked it about 8 minutes longer until it was golden brown, this additional time may be due to the high altitude where I live. I agree with another reviewer use real butter it makes a huge difference. Also added a few sliced peeled fresh peaches (about 2/3 cup) that I diced and added to the blueberries mixture. Fast, easy, and yummy!

What a great way to prepare brisket. My local grocery store sells whole brisket in a bag for as little as $1.70 a pound what a deal, just cut the whole brisket in half and use this recipe for a good inexpensive meal. My children like this served on hoagie or hamburger buns. One of the previous reviews mentioned Jack Daniels barbecue sauce, I was glad to hear that I wasn't the only one that didn't care for the flavor of this sauce. I don't experiment anymore, either I make my own sauce or use KC Masterpiece Original.