This does taste good, but here are a few tips to cut down on the cost of more ingredients. Don't cook the chicken with the bacon. Chunk it up and cook it in 6 cups of lightly salted water. Voila! instant chicken broth. There is also no need at all for adding half and half or like some reviewers have suggested...cornstarch. When you mix up your biscuit mix make sure it is very thick, but not dry enough to make biscuits. By tablespoons submerge the spoonfuls into the bottom of the liquid and give it a little shake. It will come off the spoon and float to the top of the pot and will also thicken the liquid into a wonderful gravy like consistancy. I have been making it this way for years, and it is fabulous, although the bacon was a new idea.

I'm giving it a four as written, but some tweaking will definately make it a five. To start I used a non-stick 2" high 9" springform pan. My recipe ends up being medium not hot, but adding a can of jalapenos instead of green chili's will take care of that. One can of refried beans is plenty, but don't add them to the meat mixture. I browned the beef with a little salt then added 1 can of enchilada sauce, one can of tomato sauce, one jar of hot salsa,and 1/2 tsp of chili powder, garlic powder, and cumin. I used whole grain tortillas which hold up much better and don't mush out, and with all the sauce no one will ever know. If you use a non stick pan don't spray the bottom. Starting from the bottom the layers go...tortilla, pepperjack cheese onion and chili's, tortilla, meat sauce, tortilla with beans placed bean side down on meat, cheddar cheese, onions, and chili's, tortilla, meat sauce, tortilla with beans side on meat, pepper jack cheese onions and chili's, torilla, meat sauce, tortilla with bean side on meat, and finish off with cheddar on top. Bake for about 30 min. until the cheese is brown and bubbly, and let it sit for at least 30 min before releasing the pan sides it needs to cool in order to set well. served with sour cream on the side. DELISH.

This is very good, and very easy to make. Be aware, though, that it does make alot of filling. I used a 10 inch deep dish pie plate, and still had a bit too much. I managed to get it all in, but it overflowed a bit. Normally that wouldn't be a problem, but even the little bit of smoke my oven produced managed to sink into the top 1/4 inch of the pie. lemon sponge pie should never have a smokey flavor. I took off the top little bit and it was then fabulous. I'll just put a little less in next time,and voila fab pie.

This is very good. To make it fantastic...it needs a different crust. Pie crust just doesn't do it for me. I used a shortbread crust: 1 cup of butter, half a cup of powdered sugar and 2 cups of flour. Mix it all together and put into a 9x13 pan and pat it out onto the bottom and up the sides. It will be soft. DO NOT PRE BAKE THE CRUST. Double the ingredients for the filling. Pour it into the crust and bake it for 45 minutes at the 350 temp. This is so ooey gooey good.

I'm not sure why everyone keeps cutting the crust recipe in half. It's just fine as long as you DOUBLE the filling. I didn't have enough lemon juice, so I used half a cup of lemon juice and half a cup of lime juice. They were fabulous. Make sure you whisk the filling until a creamy froth developes. When it bakes it will create a thin wafer of an almost merangue consistancy. Also DO NOT bake the crust longer than 15 minutes. It will be pale and not browned at all on top, but will be completely done, and a lovely golden on the bottom after the filling has been added and it's been in the oven for another 20 to 25 min. (max.)If the edges start to brown...take it out immediately. It is definately done. Be sure to watch it if you leave it in longer than 20 minutes.

These are fabulous. For those of you who don't like biting into a hunk of ginger...the recipe does call for MINCED ginger. I take my chef tony super duper chopper and it takes it to fine little pieces. You want them to be no bigger than a peppercorn, tops. Even my two year old loves them. Someone recommened little jars of the chrystallized ginger...that can get spendy. You can also find it in the bulk bins at most stores or nutrition centers. Half a cup of ginger pieces ( you must chop them up yourself )will run you about a dollar. I make these all the time, and they will taste just fine if you double the ground ginger and omit the fresh, if you don't have any on hand.

This was so delish. I just added the amount of cinnamon suggested, as well as an extra cup of apples. Then I used naples34102's suggestion of a caramel sauce of cream, b.sugar, and butter. I loved the caramel apple flavor. It was to die for! I would give this 10 stars if I could. I will make this again, and again, and again....

Fantastic!! These were so easy to make. I really appreciate the reviewer who reminded me about useing a piece of string to slice the dough, so that it all came out in pretty rounds instead of all squashed. I did add extra brown sugar and cinnamon,both to the inside and as topping the next morning right before baking. I also spooned about half a cup of melted butter over the tops before sliding them into the oven. Unless you like crunchy rolls then 25 minutes should be the maximum time in the oven. I will definately be making these again..and again...and again...

These are fabulous. I had so many compliments. People were surprised that I had made them, and that they tasted like a restraunts dumplings. I had a few as regular dumplings like the recipe calls for, but I premade these for later in the evening. After boiling them, I put them on a cookie sheet lined with reynolds non stick foil and popped them in the fridge. When we were about 15 minutes from dinner being served I put a tsp of sesame oil in a non stick frying pan and cooked them about a minute or so on each side. This warmed them up and voila instant potsticker. The other thing I did that made this so easy was to use a small bag of coleslaw mix instead of messing with so much grating. This also had the purple cabbage bits in it and made it very colorful. I did also add a bit more soy sauce and a little dribble of balsamic vinegar. Then just let it all steam until soggy. Beware this makes a ton. I used a package of wrappers that had 60 in it and still had a heaping cereal bowl of filling. People went nuts for them though and nothing was left after about an hour, as some came back for seconds and thirds. I will definately be making this again.

These were fabulous! Just make sure that you ring out the zucchini well. Mine produced about 1/2 a cup of water. I also didn't use any oil. I just put the patties on a cookie sheet lined with reynolds aluminium non stick foil. I put them in the oven on 400 degrees for 15 min., flipped them and put them back in for another 15 minutes. I served them with sweet potato fries and a fresh green salad. A word to the wise...if you're not really fond of peppery food then be careful with the old bay. Those who suggest doubling or tripling the amt. are out of their gourds.

The first time I made these they were good, but the second time they were fabulous. I didn't have any instant pudding, so I tossed in the chocolate cook and serve pudding and a Tbsp of dark chocolate cocoa powder to the sugar mix. I let it boil for 3 minutes instead of two. Instead of letting it stand for 5 minutes, I started to spoon it up after 3, and was much easier to work with. Here's the kicker though. I added a bag of toffee pieces to the first batch, and two bags of peppermint crunch chips that I had leftover from my december 2007 cookie marathon. The first ones were good, but the second batch got rave reviews....they were positively decadent. The cookies start to set up quickly, but really firm up after about 30 miutes in the fridge.mmmmmmm

This thick soup was a hit at my house. I did put in 1 can of beef broth, 2 cans of tomato sauce, left out the bell pepper, and added 1 small can of diced jalapenos. I also added a small package of frozen corn. I found this was a very easy recipe, although I did fry the beef, onion, and jalapenos together (I think the taste and texture of onions comes out better when it's cooked with beef rather than boiled.) before dumping everything into a big pot and simmering for 1/2 an hour. At the end I served it with diced avacados, grated cheddar cheese, and sour cream. mmmmmmmmm.....I think I need another bowl.

I think this is a good start, but there are ways to make this so much better for you and still have good taste. If you substitute reduced fat sour cream for the heavy cream, and a good quality margerine ( I use canola harvest marg. It tastes very close to butter )it will taste fabulous w/o all the fat.

This was very good. I just didn't expect it to make so much. I'd say this makes at least as much as 3 cans of tuna. I did add one hard boiled egg, and all I had was regular yellow mustard, but this was fabulous. The texture is very much like flakey tuna. Definately a keeper.

If I could give this 10 stars I would! OMG!!!This was so delish. I did alter it a bit....I used 2 1oz sugar free CHEESECAKE boxes of pudding, instead of vanilla. So I layered crackers, pudding mix, 1 can of wilderness cherry pie filling, crackers, pudding mix, crackers, choc. frosting.I let it sit for about 12 hours too. It tastes like choc covered cherry cheesecake......it is fabulous.

These were very good. I did cut down on the butter a bit, and added a 12oz bag of semi sweet chips and about half a bag of bittersweet chips together. I also never cook chocolate chip cookies at anything over 350 degrees. I find I get a much better cookie if I cook them for 15 minutes at 350. They were moist and chewy on the inside, without being doughy.

I didn't try the ham butter, but the biscuits were excellent. I always have these ingredients on hand. I just patted out the dough instead of rolling it, and used a drinking glass for the cutter. These were so easy. I love being able to do things all in one bowl, so I beat the egg, then added the sour cream and salt. Then added the baking powder. I always let it sit for a minute or two while I prepare the pan to give it a chance to disolve. Stir it again, add the flour enough to moisten and then just pat it out to half an inch. I always try to remember that this is not a yeast bread that likes to be beat to death. The less you handle biscuit dough the better the biscuits. These rose beautifully. My oven runs a little hot, so I lowered the temp to 400 and cooked them for 14 min. Definately a keeper.

This is a good basic starter recipe. I used a mix of chopped jalapenos, red and black beans for the bottom layer. Then added the rice mixed with the enchilada sauce, and then layered the hamburger spiced with chili powder, garlic powder, and ground cumin(smells and tastes just like taco seasoning). This gives the taste of taco seasoning without the orange oily, greasy taste,and all the additional chemicals. I topped it with cheddar and cooked it in the oven until it was hot and the cheese melted. Then I just added some chopped onion, salsa, lettuce and sour cream for the toppings. My dad just couldn't leave it alone. I served it with chips on the side. It's not the most nutritious thing, but it's not junk food either and it cooks up quickly, and some nights that's what you need.

These are so easy and soooo good! Just remember that they will rise alot. 2" balls will become at least 4" rolls. If you put a smear of butter or margerine on the tops of each roll as soon as they come out of the oven it will prevent a hard crust. Soft chewy butter top rolls are my families favorite, and these are fabulous.

I love these. I do leave out the bouillon granules. If you do this they turn out fabulous. If you have ever visited another country or stayed at a really nice hotel....these are the same eggs served at the buffets every morning. yummmmmmmmmmmmmmm