It's been a few years since I first tried this recipe, but I had apples and biscuits on hand, so I pulled out the recipe again. I wanted to eat this for breakfast, so I made the following mods: used 4 biscuits (the ones they sell individual wrapped -- it's new), 2 fairly large gala apples; I mixed 2 Tbsp white sugar with 1 tsp cinnamon; peeled, cored, and quartered the apples and mixed with juice from half a lemon. Stirred apples with cinnamon sugar. Wrapped each dumpling and baked for 40 minutes, flipping them halfway. I skipped the sauce altogether b/c the biscuit is buttery enough. It was awesome like this. Next time I would slice the apples thinner (slice each quarter 3-4 times) so that the apples get more tender. Then I think it will have an apple pie consistency.

Reviewed On: Nov. 30, 2006

This was so delicious! And I was just looking for a way to use a bunch of celery. My modifications: I divided everything by 3 since I was only making for 2 people -- it still lasted us 3 meals; 2% milk worked fine; butter instead of margarine; after boiling, I let it cool a bit and then blended in 2 batches, then strained through a sieve. I was left with a smooth, rich tasting soup. My husband thought it tasted like clam chowder or cream of mushroom and couldn't guess it was celery. Will definitely make again!

Reviewed On: Nov. 3, 2006

This was my first time making chili, and it was so easy. My husband said it was the best chili he ever had. I cut the recipe in half, and it'll be enough for 2 hearty meals. I used 1 can of kidney beans, 24 oz. of tomato sauce, and 14.5 oz of diced tomatoes (no salt added); skipped the green bell peppers and cayenne. I simmered for 1.5 hours in a cast iron dutch oven and served with cornbread.

Reviewed On: Sep. 20, 2006