I wanted something comforting tonight for dinner and usually because it was something Mom would make I chose something with Campbells mushroom soup. I had six boneless chops that I browned in butter and set in a baking dish while I quickly made the sauce. I used fresh minced garlic instead of garlic powder and added 1/3 c. lowfat sour cream and 1 tbsp. of worchestershire sauce, as I learned years ago to make a creamier sauce. I did bake this with the sauce over the chops for about a half hour to meld the flavors and ensure my chops were done. Very comforting. And very reminicent of what Mom would make. I served this with Cowboy Mashed Potatoes.

I was short on time today so I cut out the middle man and used Cubbison's herb stuffing mix. Because there was more bread/seasoning in the stuffing mix, I only added a little pepper and poultry seasoning and I doubled the fruits/veggies. The bouillion wasn't needed because I used chicken stock for the liquid called for. I used half cranberries and half raisins and soaked them in hot cider before adding them to the stuffing. This was very easy and I liked it a lot. The family did not. Too bad.

IMO, these were just okay. I made one change, using rosemary instead of ginger. I know that's a major change but I really wanted the seasoning to flow well with dinner. It was good, but not WOW fantastic.

This has got to be one of my favorite egg salad sandwiches from this site. Instead of sweet pickle, I used dill and added just a touch of dill weed. I felt like it needed a touch more of the spices, no need to add more oregano as it's already in the Italian seasoning. I also added a couple ribs of fresh chopped celery. Good stuff. I might add a little more bacon next time.

I make this a lot during the summer. I call it Creamsicle Cake. The extract isn't really needed in the "frosting". If you don't have either and want your "frosting" more orange-y, you can add a half packet of orange unsweetened drink mix (think Kool-Aid) and have it come out close. I stud the top of the cake with mandarin oranges.

No bread machine but I do have a Kitchen Aid mixer. I followed the directions the best I could, warming the beer just enough to proof the yeast with the sugar in the mixer bowl for ten minutes. I added the rest of the wet ingredients, then all the dry. After the dry, I added the shredded cheese. I used Tillamook sharp white. It took another....cup and a half of flour to get the dough less pissy and to get it to grab on the hook and knead. That will happen with most homemade bread that adds cheese. This was a slow riser, for both risings it was about 4 hours, maybe more. I baked this at 350* for just under a half hour. This is a good bread, very crusty and flavorful. I just don't know if it's one of my favorites. If I do this again, I might follow the cooking method of a regular beer bread and forgo the yeast for self-rising flour. Less work and pretty much the same outcome.

This recipe is a prime example of how the most basic ingredients can make something filling and comforting. I cut this in half, added one rib of chopped celery (I like crunch in my egg salad) and use dijon. I ate this on potato bread. So good.

This has got to be one of the best doughs I've worked with from this site. I used my Kitchen Aid mixer to make this bread, proofing the yeast with the sugar and warm milk in the mixer bowl for ten minutes before adding the butter and eggs, then the dry ingredients. I added about a tsp. of garlic powder to the dough, I made no other changes. This needed a couple more tbsp. of flour to get it together to want to jump on the bread hook. I let it knead for about five minutes with the hook, then set it on my warm oven to rise for about an hour or so. Once it doubled, I formed it into a loaf and set it on the warm oven to rise again. This bread really went to town on the second rise. This took about 30 minutes in a 350* oven. So pretty and very good. This will go well with Turkey Noodle Soup, which is also from this site. I'll make this again!

This is almost EXACTLY how my father in law made his Turkey Noodles. What he did differently is cook down marked-down turkey parts in water (or the whole Thanksgiving turkey carcass in water) until all the meat was falling off the bone. He then used the broth and the meat to make the "soup", only adding bay leaves, garlic and the leftover gravy from Thanksgiving PLUS the packet of gravy mix. I also cook the turkey innards with the turkey carcass. That along with the gravy mix adds a ton of flavor. After making this on my own for almost four years now, I agree with my husband that this has got to be one of the most comforting soups/dishes I've ever had. This is wonderful for your holiday sicknesses. This recipe bends well to modifications and whatever you may want to add. NOTE: If you want to make this less greasy, after you boil the turkey parts, chill the broth to cool and skim off the fat before re-warming. You can also use ice cubes to get the fat to rise but you risk watering down your broth.

If I could give this more than five stars, I would. This is very good, perfect blend of sweet and tart. I made one last night and enjoyed it so much that I turned around and made another. NOTE: I didn't mix mine in a glass as directed, I used my martini shaker.

I've been making this for years, I learned it from Mom. If you don't have Chex brand cereal you can use crushed corn flakes or Rice Krispies. Mom sometimes used half flour and half crushed cereal. I suggest if you are looking to cut down on the salt, you use your favorite brand of seasoning salt and garlic powder. I also use evaporated milk because I like a thicker coating on my fried chicken. This adapts well to whatever you have on hand and you can always double it and keep a batch in a ziplock bag for days you're short on time.

I made a recipe and a half of this. Instead of doubling the macaroni, I added chopped turkey ham and sauteed onion, garlic, shredded carrots and red/yellow peppers. (I wanted to make this an all-in-one dinner as well as getting some more vegetables into my men.) I also used dijon instead of yellow mustard. I took another reviewers advice and cooked the cheese sauce seperately while the noodles were boiling, warming the milk before adding the cheeses. The Velveeta gave it a good creaminess, though I thought it was a little too process-cheese tasting. I'd like to try this again with a little less Velveeta and without the eggs as I felt they were unnecessary.

I followed the start of the recipe closely, only adding fresh ground pepper and sea salt before "roasting". When I went to mash them, I decreased the cream cheese just a bit and added one more tbsp. of butter. I thought these were quite good, though very rich. I served this with Kielbasa and Cabbage, which was a nice pair-up. The roasting really took the dish up a notch.

Quite comforting and very simple. Instead of using water, I used homemade chicken stock. I had two skillets going, one with the onions and cabbage in the bacon grease and another in some of my reserved bacon grease I had the kielbasa crisping up. When the kielbasa was ready, I just added it to the cooked down onions/cabbage, then added the reserved bacon and everything else. Next time, I would omit the sugar. Seemed to me to be unnecessary as was the seasoning salt. I served this with garlic mashed sweet potatoes.

This is GREAT! I did add a 1/4 tsp. of nutmeg to the batter but other than that I made no changes. The macadamia nuts were a wonderful contrast to the banana flavor. My kids and I demolished a whole loaf for breakfast this morning! YUM!

We went to a Hulk-themed birthday party this weekend and this is the EXACT same recipe she used for Hulk Juice. All the kids loved it. It makes a great foam on top, just like a root beer float. If you want to cut back on the sugar, I suggest you try to use SF soda and lowfat sherbet.

This is one of my most favorite fall soups to make. Now that I've made it a few times, I stick the chicken the chicken fajita marinade from this site (the one that calls for beer) during the day and then cook the chicken in a homemade fajita seasoning. Three Foster Farms chicken breasts make enough meat for this soup. I usually buy them at Costco. Sometimes, I'll add a can of Campbell's Healthy Choice Tomato Soup, if I have it on hand to make it a little tomatoey. (Is that even a word?) This is GREAT with the Mexican Sunset Bread, which is also from this site.

Good starting point. I made it lower in fat and calories by using ground turkey and used a batch and a half of Bill Echols taco seasoning. I garnished it with FF sour cream and served it with additional toppings. I used chili cheese Fritos.

I agree that this recipe makes a beautiful cookie. I followed the recipe exactly as stated, making these with my son for his class only making littler cookies with my small cookie scoop. I baked these first for ten minutes, then again for eight. Seems to me they're just right at about nine minutes. I thought these were good, but not my absolute favorite. I agree with Marianne that these were a little salty. I'm sure his class of first graders will appreciate them and inhale them. Thanks for sharing.

I took my time to read the other reviews before I made this. I used 6 pounds organic granny smith apples but kept the candies and juice the same. I cooked this in my slow cooker for one hour on high and another three on low. I'm glad I checked on it because it was done to the point of smooth applesauce with a faint chunk. The flavor is just right for our family, the right amount of tart and sweet, not too cinnamon-y. When I make this again, I'd do what I did before and maybe cut back on the liquid by a half cup and cut the cooking time back by an hour. That's not the recipe's fault, we just like a chunkier sauce. BEAUTIFUL sauce.