These cooked up huge light and fluffy but tasted way too eggy for my taste. Next time I will just use egg whites. I winded up not even filling them and just eating the cream. What a waste.

This was really good and easy to substitute for things you have on hand. I only had 1 croissant package so I split it in half, used only 1 egg and half the meat and cheese and put it in a square baking dish. From reading the other reviews I was afraid of the bottom getting soggy so I baked the bottom layer of croissant while I prepared the egg and peppers and I blotted the red peppers really well. I also used shredded mozzarella (what I had on hand) and put that down first over the bottom layer of the croissant.

This was very tasty and surprisingly easy to make. I used salami instead of prosciutto because that's what I had on hand and it worked well and I added garlic pepper seasoning along with the parmesan cheese. Also, I had no wine so I used chicken broth. I took advice from another poster and covered it with foil for 30 minutes and then took the foil off for 10 or more minutes until my chicken was done. It was moist and cooked to perfection. I cut thin slices from a block of mozzarella and it stayed inside the chicken with no leaking. I absolutely loved this chicken and will definitely make it again!

This was sooo good! I used a pound of baby bella mushrooms and white balsamic vinegar. At the end I didn't simmer for the full 7 minutes or all my sauce would have evaporated. I served it with a big salad with cranberry vinaigrette dressing and chopped walnuts. I cannot wait to make this again!

These made for a really good sugar cookie. I took the suggestions of some other reviews and added double the amount of vanilla. Also I added melted caramel, chocolate and pecans on top and made them into turtle sugar cookies. They came out wonderful!

This was great!!! I made it for Thanksgiving and everyone loved it. It was a bit hard to serve whole because we had dinner buffet style so we were holding plates and juggling food around but we managed. I followed the suggestion from other reviewers and steamed it before hand and placed it in the oven to bake right before it was served and I also buttered the cauliflower first and then added the seasoned bread crumbs. It really looked nice on a pretty serving plate, was innexpensive to make and I will definitely make it often.

This made for a pretty good salsa. I used 1 can of organic small diced tomatoes with jalepeno's and half of a whole tomatoe because I was afraid it would have a metal taste from the can and I am glad I did because I tasted the tomatoes from the can before I added them in the bowl and it did taste metalic. The next day the salsa tasted even better. It is great because if you use the tomatoes already with the jalepeno's, everything else is usually already in your cabinet or fridge and you can make it pretty quick.

This was a very good broccoli casserole, I made it for Thanksgiving and it really tasted great. I used shredded cheese instead of jarred, instant brown rice instead of white, and I used 2 - 16 ounce bags of frozen chopped broccoli I cooked in a big bowl in the microwave. I also added seasoned breadcrumbs on top with a few thin butter pats. Other reviews said it needed no extra salt because of the salt from the cheese and the cans of mushroom gravy, although there is lots of sodium in those cans, I did wish I added more salt, but I added more broccoli than the recipe said and the cheese wasn't processed so that might be why. I will definitely make it again.