Delicious but the bottom of my cookies burnt when I baked for 8 mins @ 400 in my electric oven. So next time I'm going to try 375. I'm not giving up! I used 3 tsp of Vietnamese Cinnamon (very sweet smelling) and about 3.5 TBS of white sugar. I agree with other reviewers, they taste better after sitting for a while, I enjoyed them much better the next day.

DELICIOUS! Taking other reviewer's suggestions I also made a few changes - Added potato instead of celery, brushed the bottom of the crust w/an egg white (pre-baked it on 350 for about 6 min), cooked the veggies & chicken in chicken broth (I actually didn't have any extra on hand and only had a beef bouillon cube which surprisingly worked out perfectly) Also added 1/4 c extra of broth and 1/4 c of milk to the mixture (for the dryness everyone mentioned) I felt like I made so many mistakes (my pie crust had holes in it so I had to fix it, my mixture overfilled the crust) Baked it on 375 for 40 mins. And it all turned out so YUMMY in the end, I was pleasantly surprised, the flavor is wonderful! I will definitely be making this again!!

Following other reviewers - I made some changes as well. Sauteed a few cloves of crushed garlic with an onion in 1 tbsp of vegetable oil before adding the beef. Drain. I added a few shakes of paprika, then added 1 packet of brown gravy mix with 1 cup of water. 2 tbsp of Ketchup (I do not think Worcester sauce belonged in Shepherd's Pie so I did not add it, unlike most reviewers who did) Then I put in a 12 oz bag of frozen mixed veggies (the kind with corn, carrots, peas and green beans in it). I did not add flour, I felt it didn't need it. Simmered it for about 5 mins. I layered this on the bottom of a 9x13 pan, then topped with my mashed potatoes (I didn't add onions to it, only mixed in the butter and cheddar cheese). The cheese is enough to not have to add salt (in my opinion). Topped with more cheese and baked at 375 for 20 min. Came out perfect and delicious! WONDERFUL for the Fall Holiday season!

AWESOME HEALTHY recipe! After reading reveiws, I used Panko instead (Japanese version of bread crumbs, less sodium and preserves) and added spices to it (Cayenne, Paprika, Garlic powder, Onion powder, and Italian seasoning). I also used Green Beans because I don't really like asparagus. Used half can of broth as others stated and it worked out perfect. I did not pound out the chicken, wasn't necessary. I also felt 5 TBS of olive oil was too much so the second time I made it I used only 3 TBS and it was enough. I added Provolone cheese to it 2 min before done, and put the lid back on during that time to get the cheese all melty on top of it. I read others preferred it more on the chicken but I thought that would be too much with the breading and stuff and it was. I tried both ways and my bf and I preferred cheese on top of beans, brings it all together best that way.

Excellent sauce! Very healthy yet it's full of flavor! We added some chili paste to kick it up a bit. Next time we'll use less ketchup, it was a bit too sweet for us. I normally don't eat much shrimp, but this dish made me clean my plate!!

The peppers didn't seem to cook through, next time I will try cooking them a little first...but still delicious. In fact was yummier the next day when it was re-heated and the pepper cooked more =)

SUPER YUMMY dish. I briefly sauteed the mushrooms with minced garlic and EVOO (not too much, didn't want to over cook) and then added a can of Chicken and Mushroom cream soup (yes, they have a can that contains both, I found it at Ralphs, couldn't find the normal cream of mushroom so I went with this one and it turned out fantastic!) and 3/4 cup of Chicken Broth, heated through and then went to prepare the chicken. Used chicken tenders and I think this was what got more flavors in the chicken, being smaller pieces, but still came out totally moist. I added to the Italian bread crumbs, a few dashes of onion powder, garlic powder, black pepper and italian seasoning. Used 2 eggs to dredge. Then browned both sides of chicken in a pan with butter, then placed them in the 9x13 pan, covered it with the sauce (which was pretty thick) and put in oven for 25 min. Then topped with slices of Havarti cheese (decided to get a more tasty cheese) and put back in oven for 10 more min. Came out delicious and perfect! Served over brown rice (Because I love rice!)

simple and good.

a bit too sweet but still the crowd loved it.

excellent. used fresh basil.

Super delicious and easy to make! I used 2 cans of Italian seasoned diced tomatoes, added 1 small can of sliced mushrooms and used 1 can of artichokes, not marinated. I'm making it again tomorrow!

Very hearty, great tasting mac and cheese. I use the Mexican blend cheese, I tried sharp cheddar the first time and found it too potent. I don't use butter and use Fat Free Sour Cream, normal small curd cottage cheese. I use 1/4 tsp Kosher salt, 1/4 tsp ground black pepper and 1/4 tsp paprika for more taste. I add ham (the thick kind and I cube it) and 1/2 cup of frozen peas. I also add 1/2 cup milk to make it more moist. Comes out perfectly delicious!

It really was very good. I added an extra can of clams, cooked bacon first and used the fat and clam juice to cook the veggies. Substituted corn starch for flour - added Creole and Old Bay spices - put clams in at the same time I did the seasoning. Came out DELICIOUS!!! Will def. make again.

scrumptious! next time I might put in less chips since I felt it was a bit too sweet. BUT - they were a big hit at my office, so I would make them again!

These were great! I used 1 cup butter, 1/2 tsp all spice, added a dash of ginger and nutmeg and soaked the raisins in hot water with a splash of vanilla. I think they came out a bit small and too soft the next day because I put them in containers too quickly, I'll try keeping them out a bit longer after baking and see how they turn out next time. But they were delicious!

First time I made this the sides got a little burnt and eggs in middle didn't quite cook all the way. This time, I used some tips from other reviews. Prebaked crust for 5 mins at 375. Used 2lbs of hot sausage and 7 eggs to 1 cup of milk. Added 1/4 tsp black pepper, 1/4 tsp onion powder and 1/4 tsp garlic powder. I didn't add any salt because i felt with everything already in it, seems salty/flavorful enough. Topped with 2 cups cheddar-jack cheese blend. Oven is set at 375. Baked for 15 mins, then removed and covered the edges w/foil to prevent burning and popped back in for 15 more mins. This time middle got cooked but i still felt the edges were a little dry, so next time I will just try covering the edges for the entire time and cook 30 min straight. But still came out DELICIOUS and everyone gobbled it up!

Needs a bit more flavor, but it was overall good. I omitted the water, used a can of green chilies instead of green pepper and topped with enchilada sauce instead of taco sauce. I also shredded my chicken and used corn tortillas.

Goooooooood!! Added some sesame oil and cayenne pepper too - smells great and tasted so yum!

Cookies did come out very moist and soft. Halved the recipe and added 1/4 tsp salt and 1tsp baking powder, also 1/4 tsp almond extract. I didn't so much like the vanilla pudding powder smell when I ate the cookie, but I think I'll just try a different flavor next time.

THE BEST CHICKEN NUGGETS! And so healthy! I only had plain bread crumbs so I added 1T Italian Seasoning, 1tsp each of onion powder, garlic powder, paprika, ground black pepper. Didn't use butter, used milk w/capful of vinegar and 1 egg to dredge. Baked at 400 for 15 min on cookie racks and then flipped them over and broiled for 5 min. They came out perfect and so tender!! Also made the Honey Mustard Sauce on this site - I don't like mustard and this sauce tasted so good with the nuggets - it's a MUST!