This was a very simple and tasty recipe for "from scratch" stuffing. My family does cornbread stuffing by tradition so it was not exactly to our taste, BUT this is completely do-able AND BLOWS boxed stuffing mixes out of the water. Highly recommend. Used "Montreal Chicken Rub" as the poultry seasoning because I was unable to find anything just called "poultry seasoning".

Amazing, delicious, simple! I've been making this stew in the fall since I found the recipe in "Tried and True Favorites" about 7 years ago and it always hits the spot! Great recipe, exactly as written, thanks for sharing!

This is a very nice recipe for basic blueberry muffins. They were moist but not sticky and tasted great. I made this per the recipe and used giant blueberries, turned out beautifully. Thanks for sharing!

This was a pretty good recipe. I had a hard time finding veggie broth and wound up with a box of veggie soup, so I simply added water to thin it out a bit. The cayenne added just enough of a kick to make this interesting, although my two year old didn't seem to like it much. I love the vegetables in this recipe and it made for a nice presentation with good flavors. Thanks for sharing!

Not what I was expecting...like many of the other reviewers, I had a crumbly situation with the crust. That said, I was in a hurry and wanted something apple-y and cinnamon-y and this recipe fit the bill. It was pretty quick to make and had a great flavor. In a pinch, I'd make this recipe again although if I was having a pre-meditated apple crisp urge, I'd go with one of the more traditional recipes calling for oats. Pretty good for what it is, thanks for sharing!

I liked the fiber content, portability, and fun factor of this recipe when I decided to give it a try. Unfortunately, I’m not a huge fan of orange juice, and these are VERY orange-y tasting. What I am thinking is that after I manage to eat the rest of this batch, I will try it again with lemonade concentrate and some lemon zest. Personal preference. This is a great idea and makes for pretty filling little cookies, thanks for sharing!

LOVE THESE! I appreciate how customizable this recipe is. After reading other reviews, I decided to try using my own biscuits versus the refrigerated type. I’d never done this before, but I mixed dough for one batch of biscuits using a ready-made biscuit mix. I kneaded it together in a big lump, rolled it out, and tore off 11 palm-sized chunks-I rolled them into balls and then flattened them into the cups on my muffin pan, using a spoon to create sort of a well inside my dough cups. I decided to use sage sausage as my sausage mixture without the other veggies-and made the rest of the recipe per the instructions. Used a glass pyrex measuring cup to pour eggs into the muffin cups. Turned out beautifully! We’ve refrigerated the leftover pies and discovered that a 10 second zap in the microwave does the trick for those. Fun, delicious recipe, thanks for sharing!

This was fast, easy, and pretty good tasting. I liked these pizza sandwiches much better than a certain famous stuffed pizza sandwich you buy in the frozen foods section-completely customizable and really very good with a crescent dough crust. I used pizza sauce as did some of the other reviewers and it worked out fine. The oregano was a very nice touch! Three issues I had: 1. I mis-read the instructions, when I thought I was to separate into four rectangles and add two slices of cheese to each, I did this to all four pieces...then I realized I was only supposed to do it to two of the rectangles and that the other two were supposed to go over the tops. 2. Cooking according to directions, it seemed that the dough wasn't quite done, I wound up adding another 7 minutes to get a nice golden brown. 3. I am lazy and hate scrubbing burned cheese off my cookie sheets, so I used foil-I think if you are going to do this, the foil needs a light coat of butter in case of stickage. Good little recipe, thanks for sharing!

This has been our family's "spring pie" for the last 7 years, I make it every Easter. I've made it according to instructions and have tinkered with it-it always turns out best when I make it according to the recipe. I've tried using splenda in place of the sugar-it's okay, but the flavor is better with the bad stuff. Let's face it, if you are going to be evil and eat pie, you might as well go all the way on down with it! Also, it seems that the consistency of the cream topping is a bit runnier when I use Splenda. Next, I've tried doubling up to make TWO pies. DO. NOT. DO THIS. Unless you are mixing it with a stand mixer. Because the crust piece is so thick, it will twirl up the beaters on your hand mixer and create an unholy mess. Mix the crusts pie at at a time for the best, least messy, easiest to operate result. And finally, I have on a few occaisions, gotten lazy and zapped the cream cheese in the microwave to "soften" it. If you do this and over soften, then the cream will be runny. If you like the cream topping to be more substantial and formed, allow the cream cheese to soften naturally. This really is an excellent pie-again, it has always turned out best for me when I follow the recipe as written, and it's my family's most requested pie when I crash their parties in the spring and summer. Thanks for sharing this recipe!!!

I made this recipe with no alterations. The flavor was nice, ingredients simple, preparation easy. But it was a little sticky for my taste-HA, wait, it said it would be in the description *smacks self in forehead*. Not sure I'd make this again, but it is a pretty good recipe-thanks for sharing!

Very good. Easy straightforward recipe, excellent results. We used 1 brisket instead of two and divided everything in half except cook time, turned out perfectly. Thanks for sharing!

Very NICE recipe! The vanilla and cinnamon give it a wonderful flavor. I was determined to follow as written but I got concerned when mixing the ingredients about the amount of salt and the amount of flour-so I added about 1/8 cup of flour and went with 1/2 tsp of salt instead of a whole tsp. Also, I substituted a couple of handfulls of raisins for the nuts. I used a larger spoon when dropping the dough, and wound up adjusting the cooking time to 16 minutes. I am a firm believer in lining pans with parchment paper, so when I was tinkering with the timing I kept checking until I could see that the tops of the cookies were not glossy anymore and the edges around the bottom were lightly browned-this yields a moist cookie with a faint crispness at the bottom which is my idea of cookie heaven. These cookies turned out beautifully and this recipe is now officially how I will obtain my oatmeal raisin cookie fix for the rest of my life. Good one, thanks for sharing!

It's been a long time since I've had Salisbury Steak, and I most certainly did not make it myself, it was a crummy frozen one. I followed the recipe as written. It was easy to make, had relatively normal ingredients, and turned out nicely. Much better than the faint memory I have of that gnarly frozen salisbury steak from so many years ago. There's no going back to frozen after this-thanks for sharing!

This was a delicous, simple meal and my family enjoyed it. Thanks for sharing!

This was a great recipe. I seasoned 4 chicken breasts with garlic salt and baked them at 350 for about 40 mins to start with. Also, I didn't have bread crumbs, so I toasted some bread and crumbled it into the melted butter. It turned out GREAT! Husband RAVED and baby liked it too. Thanks for sharing!

Very nice! I of course made modifications, but this is a delicious, CHEAP, FAST and EASY basic recipe which makes it a winner. I nixed the peas, added a few chopped sundried tomatoes, and used 3 chopped fresh basil leaves instead of dried. I also used rotini pasta-it's easier to get into the kid than fettucine. Rave reviews from the family, will make again. Thanks for sharing!!!

Very nice! Inexpensive and extremely easy to prepare, and husband was wild about it. For next time, I think after I combine the noodle mixture with the meat mixture, I will cook on the lowest setting stirring occaisionally OR just cover and allow to sit for about 5 minutes so that the cold ingredients that are added to the noodle mixture have a chance to get hot. I found a couple of cold spots in my food while I was eating this. Thanks for sharing, will DEFINITELY make this again!

Very nice! Like many of the other reviewers, I am wild about the Dill Sauce! Fish was good too. What I will do next time I make this: 1. Warm the sauce. 2. Not totally slather it all over the fish but serve it on the side (that one was my own mistake, but the sauce was SO good!!) Thanks for sharing this recipe!!

Made this for dinner tonight. After I got through the first layer in prep, I remembered other reviews about mixing together the chicken and sour cream so I did that too. And I went ahead and mixed the enchilada sauce into it as well, figuring that's how it would look when it was done cooking and it was much easier to deal with. Husband RAVED about this and I liked it too...this is a major compliment coming from a non-green chile eater...would highly recommend this recipe, just mix the layer fillers together before cooking for the easiest way to put it together. Thanks for sharing this recipe!

WOW! I was raised to believe that banana pudding must hang out in the fridge for at least 24 hours to be worth a darn. I had a birthday emergency today for a banana pudding fiend however, so I gave this recipe a shot and had very low expectations-I took a little taste after mixing the ingredients and wasn't impressed. After two hours in the fridge, I served this and WOW WOW WOW was it incredible!!! The only thing that was wrong is that the cookies were still a tiny bit crunchy but my guests actually said they had never had it this way before but really liked it. The best part is that it took a ridiculously small amount of time to make. I am SO glad I found this recipe, right on!!! Thanks for sharing!