This dish was a hit! I had friends over for dinner and they loved it! I made this recipe with a few adjustments that were necessary simply due to time and what was available to me. I didn't marinate the chicken, so I minced some garlic and threw it in with the spinach. I used frozen spinach because I already had it. My small grocery store didn't have herbed feta, which worked out because it carried sun dried tomatoes in an herbed olive oil, so I went with that combination. I also used half a sheet of the puff pastry to make it go further, and beat out my chicken breasts in order to fold them over. I put egg wash on the rim of the pastry where the two sides would join and had no problems with leaking. Next time around I think I will throw the tomatoes in a food processor to get them a little smaller, or maybe even turn them into a paste.

This recipe was absolutely delicious, and a wonderful way to do something different with squash! I gave it four stars instead of five because I do think the recipe needs a little altering. I followed a lot of the suggestions from the reviews. I prepared the stuffing ahead of time (used Stove Top's Savory Herbs mix) and also added about 2/3 of a tube of cooked and crumbled Jimmy Dean sausage to the stuffing. That was more than enough for two whole squashes. Next time I think I will melt down the butter and sugar ahead of time, too, and mix that with the stuffing. All the butter and sugar just spilled out of the squash and couldn't be enjoyed with the rest of the dish.

Loved this recipe! This is the first Key Lime Pie recipe I have tried. I loved the consistancy and flavor. I left out the rind because I accidentally threw away my limes before getting the zest. Also, I didn't have a full 3/4 cup lime juice. Next time around I will be sure to add the zest and the full amount of lime juice to see if that will give it a little more bite than the one I just made. I loved how easy it was to make!

This sauce was a complete hit!! I followed the recipe as written with one exception: I had every type of berry preserve except for blackberry. So, I used up three left over jars of random berry preserves. The sauce definitely tasted too ketchupy before it was cooked, but after the ribs came out of the oven I couldn't taste the ketchup at all. I will definitely make this again, and try it with the blackberry preserves next time!

This is a wonderful recipe!! I've never had the soup at a restaurant, so I guess I don't have anything to compare it to. However, having made quite a few soups myself, this one is by far the tastiest, heartiest soup I've had yet. I was worried at the lack of seasonings in the recipe, but the bacon and sausage went a long way toward giving the soup a lot of flavor. The only thing I did differently was to add kale instead of spinach (my hubby ate all my spinach the night before). I will definitely make this often!

I don't really have anything to compare this recipe to, as I don't think I had ever tried real buttercream frosting before. I even got a complement on it. I didn't have any problems with graininess due to using the white sugar, as I creamed the butter and sugar for a while.

This was a good recipe. I decided to follow the recipe as is, despite the "runny" reviews. I did however, use shredded cheddar cheese instead of the processed cheese. My casserole came out runny as well, but by the next day all the extra liquid had been soaked up. It's just my husband and I eating, so we had leftovers for a few days. It got better and better. My mother used to make something like this, but she would use broken tortilla chips instead of corn tortillas. Maybe that would also help with the runniness.

This was the first pecan pie I ever made. After looking over a ton of recipes I decided to go with this one. Oh, it was wonderful!!! I followed the recipe exactly, and had a hard time not eating the whole pie in one night! The brown sugar makes the difference to me! I have since made this pie 3 or 4 times and have gotten rave reviews from everyone who has tasted it, plus multiple requests for the recipe. Like others have said, you do need a deep dish pie shell.