This is a standard with fried ham or Autumn Spiced Ham Steaks and applesauce. There are never any leftovers. I use my small cookie scoop to make bite-sized biscuits, and make them on my pizza stone. It's an incredibly easy quick bread for dinner, and the results are just as good cold for breakfast (if they last that long) as they were hot for dinner.

We loved it. I got a pork roast on sale, and after reading the reviews of this recipe decided to use it here rather than pulled pork--again. Made it as directed, no changes, and was very satisfied. No leftovers, and several "please make it again"s from the picky eaters.

I liked it--mostly because it tastes like my mother's pot roast, which is comfort food. I used 2 packets of soup mix instead of one, and thickened the juices at the end with flour/water, but the family liked it best as sandwiches the next day--with the thickened sauce, when it was cold it stuck together really well. I'd like to add something to it, but I don't quite know what. My husband found the taste a little dull.

I too was happy to find this recipe. Long-time friends of ours were missionaries in Cameroon (I think), and served African stew to us one Friday evening. My husband loved it! That was many years ago, and he says this version doesn't quite match his memory, but he liked it anyway. Not sure what's different--I remember discovering the peanut butter, but I was more fascinated by the bananas with mayonnaise and chopped peanuts that were served as a side dish. It totally distracted me. Anyway, we love this dish, and I'm taking it tonight to the church potluck, where other former African missionaries and a few African exchange students will be eating. Wish me luck!

Wow! My entire family liked this recipe. That's pretty rare. I had to modify the cooking because I didn't have an hour and a quarter to bake it. So I used boneless skinless chicken breasts, seared them and then fried them to almost done in a skillet, poured on the sauce, and simmered them covered for about 20 minutes. That was probably a little too long, the sauce nearly caramelized, but it was oh!so-good! I did make a couple sauce substitutions, as well: garlic salt instead of plain, and spicy brown mustard instead of yellow. Thank you, Gretchen, for sharing this. It got an enthusiastic "Make this again!"

Three of the five of us thought it was fabulous, but the other two thought it was okay. I made it exactly as stated, and it overflowed my 9x13 casserole and made a lot of smoke. (This could have swayed one voter, who is rather sensitive to odors.) The one thing I didn't do was top the breadcrumbs with melted butter, but I don't think it really made a difference to the taste. I liked it, I'll make it again for potluck suppers, but I'll definitely use fewer potatoes.

Pretty good! I didn't have peppers, so I used onions and frozen broccoli/ cauliflower, sauteing the onions with the chicken and then tossing in the frozen vegetables at the end (put a lid on it, they steamed nicely and even caramelized a little--and they could also be added to the pasta at the end of the boiling, two birds with one stone). My half-and-half separated as soon as it heated, so I ended up thickening the sauce with a little flour/water before pouring it over. Though it wasn't creamy, it tasted fine. I added minced garlic in with the herbs, and the sauce didn't look pretty but it smelled heavenly. Then our dinner guest was a little late, so I put it in the oven topped with mozzarella to stay hot. Everyone liked it, most people had seconds, though if I make it again I'm going to add a lot more seasoning.

I thought I made this up, just using stuff I had on hand when I hadn't made it to the grocery in three weeks, but I found this when I searched the ingredients. We were really surprised at how well this turned out, all things considered, and even the leftovers were eaten (which rarely happens in our house). This dish definitely goes into the rotation!

I used this brine two years ago for Thanksgiving, and everyone raved about how great the turkey was. This year, I couldn't find where I stashed the print-out I used, and ended up using another brine--different ingredients. It was good, too, but this is the stand-out recipe, the one everyone talks about. I'm using it tonight on a pair of chickens for my son's birthday (by his request). Thank you! I have it marked, now, so I won't lose it again!

I too have been making this recipe for years. My mother found it about 25 years ago (maybe more) in the city newspaper. I even made it for my bridesmaids' luncheon, chiefly to impress my mother in law to be with my cooking skills. Generally I only do the crushed croutons if it's a fancy dinner. The family is too impatient to bother with the extra step. This past week, I made it with leftover Christmas turkey meat, and it was excellent!

A great, simple brine, nothing I didn't have on hand (I used tap water because our tap water is pretty good). The turkey came out fabulously! It was supposed to cook 4 hours, and I put it in breast-down to make sure the white meat was juicy. When I pulled it out after 3 1/2 hours to flip it and brown the skin, it was too done to put back in. It fell off the bone, it was so tender, and perfectly seasoned, perfectly juicy, excellent all-round. (Which really saved my reputation, because I had been late getting it in the oven!) Thanks for sharing a good recipe!

Yum! I only made half a batch because I was low on butter, but I'm so glad I tried them. (I used half salted butter and half unsalted, and also used self-rising flour, forgot to put vanilla in at the beginning so I put a little in at the end, during the kneading.) I used my cookie scoop and flattened them with a sugar-coated cookie press. We never got to give them away, because we ate them!

My older daughter and I made these together. We were amazed at how simply they came together, and how the rest of the family loved them! We rolled half the cooling cookies in powdered sugar for variety, but both versions were gobbled up. A winner!

WOW! Even without the Hawaiian sea salt (could not find it, so I used Mediterranean) it was fabulous! I've made it twice, and it's been a huge hit with even the most finicky eaters in the house.

Really, really good. I have some picky eaters, and this was a favorite across the board. The first time I made it, I didn't have maple syrup, so I did what my mom used to do: I used brown sugar and a little water (mom hated maple flavor, having made herself sick as a kid on maple candy, so we always had brown-sugar syrup on pancakes). It was fabulous, even without the maple. Next time I made it, I laid out the cash for the maple syrup, and it was worth it. Raves from all family members.

This was a huge hit with my entire family, especially my children (who hate fish). I had to make some substitutions (I used lime juice because I didn't have lemons, and I used garlic salt in place of the celery salt), and I also used low-fat mayo. It was delicious!

This is pretty good, and very easy. My fifteen year old made it for the family and the sitter when my husband and I were out of town, and it was a big hit with them. My husband thinks it's too sweet, but it's tender and juicy, and we'll make it again and again. I've used it with pork roast, but the kids made it with stew beef and served it over noodles.

I really liked it--made it when I was craving taco salad, which is hard to find nowadays. My kids thought it was a weird idea, and my husband wasn't interested in salad, but I thought it was delicious. Thanks!

We really liked it. Really. I used brown sugar instead of white, because I like the hint of caramel with peaches (and apples too, but if I was using cherries I'd go with white). It turned out splendidly. Even my kid who doesn't think it's dessert unless it's chocolate thought it was delicious. I am working on a way to make it for a cycling group of about forty-five under camping conditions, and I'll let you know how that turns out if I have any success. To those who said it's too dry, check the size of your cake mix. You need to use a single-layer size, not a double-layer. In my part of the country, Jiffy is about the only brand available in that size.

Made this for dinner last night, and four out of five diners loved it. (My husband would have liked more cayenne, and wished that I had not left out the mushrooms, which I did so that the kids would eat it.) Excellent no-crust option! I did leave out the mushrooms, but it was tasty anyway. I didn't get a chance to stir it in the middle of the 6-minute cooking, but it didn't suffer much from the lack (microwave turntables are Good Things). I will make it again, probably sauteing fresh onions while frying the bacon, and maybe dicing the mushrooms extra-fine so the kids don't notice. Thanks for the recipe!