Very easy recipe. Added a pinch of salt to balance out the sweetness.

SO delicious! Made half recipe ahead of time about 15 minutes in order to allow wet and dry to combine properly. This yielded the most wonderful, fluffy creamy orange pancakes I've ever tasted, with just a hint of sweet potato flavor. A great way to get kids to eat their veggies and ask for more. I also took advice of another reviewer and added 1/4 tsp cinnamon and 1/2 tsp vanilla. May add another 1/4 c flour to make 1 c next time, as I prefer cakier pancakes. To die for!

thanks for a marvelously easy recipe! The only addition I'll make in the future is the add about 1/4 tsp of salt just to balance the sweetness and bring it out more. Good by themselves with a glass of cold milk or frosted.

I served this pie to my in laws and my mother in law said it was one of the best pies she has ever had. Easy, loved the fact that it uses oil in the crust instead of butter (cuts down on the calories and fat content). GREAT! EASY!

awesome and easy. did add a couple extra drops of moisture in the form of half and half; about 2 tbsp. EXCELLENT! used to work at Red Lobster and these are the closest things to the real deal. Did not have biscuit mix, so used pancake mix instead, which is pretty much the same thing.

These came out thick and pretty brittle, even though I followed the recipe to a t. they were more like flat bread than tortillas. May try again. Hope for better results.

I, too, used the crock pot/slow cooker method and replaced the ham hock with six large mesquite smoked chicken drumsticks leftover from a bbq (my husband does not eat pork and I don't keep ham hocks on hand). Also added about 1 tbsp chopped garlic and about 1 cup of chicken stock (homemade) to the water. Cooked all on low for about 4-5 hours give or take, stirring once every hour or so to combine and prevent sticking at the bottom of crock. I then removed the chicken (falling apart!), shredded into a container and poured the pea mixture into another to cool overnight in fridge. The next day, blended in two batches until mostly smooth. When reheating, mixed in a couple tablespoons of cream of mushroom soup for extra richness and a smooth, velvety finish. A true set-and-forget, low maintenance soup that can make even a novice chef (like me) look like a pro!

So good! Skin was packed with flavor, and surprisingly crisp, and flesh was plump and juicy. Added a couple of sprigs fresh rosemary to neck cavity, which didn't impart any flavor. Would like to add that it'd be easier to melt both sticks of butter, take off the heat, add spices. Pour half into can, leave half out for basting. this may be common sense for most folks, but I was left scratching my head. Only thing missing was a better flavor in the latter; will try marinating or rubbing down (or both) the night before. Thanks for great base recipe.

These had a great store-bought biscuit texture; I could pull it apart the way you do the Pilsbury Grands, layer by layer. It's lacking in flavor, so next time will try making with butter or butter flavored shortening.

A few additions, as per other reviewers, and one of my own made this one of the best breads on the planet. I added 1 extra tsp of cinnamon, 1/4 c sugar, and 3 tbsp golden raisins (that's all I had left) near the end of the kneading cycle of my breadmaker. In addition, I threw in 1 whole large egg right on top of the flour before starting the dough cycle. When the timer went off (1.5 hours later) I lifted the lid to find that hte dough had almost climbed out and was extremely moist. I dumped the whole thing out on my well floured kneading surface and patted it around until it was covered in flour and would not stick to anything. Halfed the dough, rolled it out and smeared on 1 tbsp butter, 1/2 tsp cinnamon and 1 tsp sugar to each half of the dough. Rolled up and let rise for about 20 minutes before baking in a 350 degree oven for 15. PERFECT! Delicious and moist. Way better than that over priced dried up crud readily purchased at the store AND I can make it and store it in my freezer. Will definitely make again. Thank you ever so much!

Used this as a base recipe for cinnamon sugar pita chips. Used leftovers from homemade pita (Peppy's pita bread), double quartered pita bread, lightly covered with olive oil (about 2 tbsp for 2 pita), heavy on the cinnamon and sugar and a touch of salt. Baked at 350 for about 7 minutes. REsults: crunchy and slightly chewy sweet/salty bites. Thanks!

These were excellent and easy, especially since I dropped everything, wet to dry, into my bread machine and entered the dough cycle. When cycle was done (1.5 hours later, without hardly lifting a finger) I inverted the very wet dough onto a WELL FLOURED kneading surface and proceeded to knead for 5 minutes. The dough ate up about 1 cup extra flour, but that did not compromise the flavor or texture of the end result. My 7 y/o and I shaped 'em up and baked 'em off at around 425 (my oven runs hot), 6 to a pan, for 6 minutes, rotating the pans, then adding another 6 minutes. Served with mustard. SO GOOD!

Used homemade fresh Italian bread crumbs on plain chicken, which yielded a light golden crust, although the chicken did come out a little bland. Will lightly dust with salt and pepper in future. Added 1 tsp garlic to chardonnay after deglazing pan, along with a half tsp cornstarch to thicken. Turned off heat, then added honey mustard and lemon. Sauce was quite overpowering, considering my wine choice, so may reduce lemon juice in the future and add either more honey mustard or just plain honey. My sides were fluffy mashed potatoes and fresh French cut green beans steamed in chicken broth. Really good recipe with revisions. Thanks! October 10th, 2009: Made this again last night, sans white wine and lemon juice. I brushed the chicken with honey dijon on one side of a breast I split in half, regular dijon mustard on the other. Light dusting of salt and pepper right before dredging in homemade fresh bread crumbs. The taste was great, but when I went to flip it, the breading fell off. I've made this before where I dipped each piece of chicken in a seasoned egg wash before dredging and it creates a great crispy crust that sticks to the chicken. Perhaps in the future, will mix honey mustard into egg wash. Still great recipe.

Wow!! Awesome base recipe, but made some changes and took this baby to the moon! Used fat-free sour cream mixed with a little water since I only had a scant 3/4 c left. Subbed in 1/2 c unsweetened cocoa powder for 1/2 cup of flour asked for and used only 1 egg. Baked in little cupcake papers filled to the brim for 15 minutes at 350... my my my! With a scoop of icecream on top while hot, this has made my night!

I really liked this recipe for the fact that it contains a lot of ingredients most folks would keep in their pantry/fridge ALL THE TIME. I subbed in non-fat sour cream, used 1 c brown sugar, .5 c white, 1/4 tsp fresh grated nutmeg, and doubled the amount of cinnamon. My two loaves came out firm but moist on the outside and super moist on the inside. Must be EXACT with measurements because this could easily become very soggy if od'ing on wet ingredients. Baked for 1 hour give or take, rotating pans half way through. The only thing is, I'd like this to be a little more spicy. Any suggestions?

Very good, inexpensive to make and produces a lot of cute little cup cakes. I used 1 cup of brown sugar and half butter/half evoo, because these were the things that I have in my house at all times. Added 1 tsp of pure vanilla extract for fuller flavor. I loved that I didn't have to add heavy cream or anything like that, as other recipes I've seen in the past have asked. Great!

This is a meatloaf lover's dream come true recipe. Melt in your mouth, toothsome deliciousness. Comfort in a crockpot.

These should be called disappearing pretzels 'cause mine were gone, gone, gone with the quickness. Used regular salt to top instead of coarse since I didn't have it. Followed recipe to a t. Thanks for preventing me from having to spend 2 bucks a pop for these great bites. Tip: dump everything into your bread machine, wet then dry (finishing with yeast) and set on dough cycle. When cycle is done, divide and conquer these bad boys! Lovin' it!

Right now this stands to lower rating simply per my method of cooking: George Foreman instead of the BBQ. Will try again with bone-in chicken. A bit dry with skinless boneless.

One of these heavenly bites sent my friend home to her kitchen to rustle up her own batch to feed her brood. These were to die for! Easy, economical and great use for left overs if you can get a little creative with it...