We really liked this, using red grapes & apples instead of water chestnuts. I also kicked up the flavor/seasoning value by using home-made ranch dressing instead of the mayo/miracle whip, but decreased the amount by 1/2. I served this with lettuce leaves on top, not in the mix. Used french rolls that I lightly toasted with butter & garlic. Yummy!

VERY good! This recipe made me the hit of the bbq party :) I thought this was going to make way too much, but it was gone in a flash! We ate it with tortilla chips, but I know it would be excellent with fish or chicken, or even just as a side dish.

This turned out very delish!! I doubled the recipe and swapped out red onion for green (it's what I had). I only got to marinade this for about 1 hr so after removing from marinade, I sprinkled Pampered Chef Jamaican Jerk Rub on each piece just prior to grilling. The flavor was great and this was very easy, too! I will be making this often this summer :)

Soooo good! This was super quick and easy to make. I took one of the suggestions and added about 1/3 c. of brown sugar to the soy mixture before cooking; I also used frozen (thawed) stir-fry veggies with the fresh carrots and red bell pepper--this gave me enough to feed six people! I only used 3/4 lb. of sirloin which was plenty, even with the extra veggies. I'm eating the left-overs right now! I will definitely make this again and again :)

This was so very yummy!! I did put the bacon strips in the micro for about 1.5 minutes before wrapping around the chicken and I added pressed garlic and RealBacon (bacon bits in a jar) to the soup mixture. I also always replace sour cream with plain yogurt, which we prefer. The wrapped bacon didn't turn out "crispy" but it was fully cooked and eat-able. My 5-yr-old even liked this. The chicken came out so tender that we didn't have to use knives either! I served this with green beans and buttered egg noodles--what a terrific (and relatively inexpensive) dinner for us! I will be making this again :o)

This turned out great! I love this meal in restaurants, but I've never ventured to make chicken fried steak myself before. The breading came out terrific and the flavor was awesome! I didn't use tobasco, but I did put chili powder in both the milk wash and the flour mix--I also used a lot more spices (like double, at least). I loved the tips about letting the battered meat "rest" before cooking, as it really did insure that the breading stuck. I bought round steak and had the butcher run it thru the tenderizer (cheaper thn buying the cube steak) and then I tenderized it a bit more before breading it. I cheated a little by using store-bought country gravy mix, but I did add some of the milk & flour mixtures when cooking it to increase the amount. Hubby said to add this to the list of "regulars" so that means it's a winner!

VERY yummy! I made a ganache-type topping for this (3/4 c. choc chips, 2 T. butter & 1/3 c. sweetned cond milk over a double boiler) and it absolutely hit the chocolate-spot for me! The kids weren't crazy about the coconut filling, but who cares?--I plan on eating all of this myself, anyway :o) This was really pretty easy to make and it baked up very well in an angelfood cake pan (I don't have a bundt pan) in 55 minutes. I did add a bit more cond milk to the coconut filling and I used a chocolate fudge cake mix. This will be my go-to chocolate cake recipe from now on!

This was probably the most flavorful and juiciest turkey I've ever eaten, let alone cooked myself. I received nothing but exceptional compliments for my Thanksgiving feast, primarily for this turkey recipe!

As is, this recipe is a 4-star, but with the suggestions of others, it was a 5. I, too, melted the butter (not margarine) in a small sauce pan and added the sugar and soy sauce; I also added garlic powder and a little honey, then poured the sauce over the chops (used boneless, about 3/4" thick) and let it sit in the fridge for about 45 minutes before baking. I think the baking time for this recipe is WAY too long, unless you're using 1-1/2" or thicker chops. I baked for 35 minutes then broiled each side for 5 minutes. These were very tender & tasty and, yes, indeed, the kids ate these up without complaint, which is unusual when serving pork chops (I usually have to cut them up and "hide" them in a stir-fry or soup!) I will definitely make these again with the alterations.

Very good! These were so easy to make, and I was surprised by how much I liked them, since I've only ever had/made "chocolate" brownies. The first time I made these I used a butter recipe yellow mix w/white choc chips, and I just finished making another batch with a spice cake mix & white choc chips. I did take suggetions and increased the eggs to 2 and milk to 1/2 c., and mixing the chips w/a little flour before adding absolutely did the trick to keep them from sinking to the bottom. Both flavor versions came out excellent and I'm including them in my Christmas cookie giveaway. I love the texture and the versatility of the recipe--can't wait to try more new and interesting combos!! Thank you for the easy and tasty alternative to the same ole brownie :-)

I'm so glad that I was pointed to this recipe while looking at the reviews for White Chicken Chili I--this was the perfect side dish for that. It was surprising that cornbread could be both moist AND crumbly, but the crumbliness was just right for soup. I even almost messed this up by forgetting to add the cornmeal! As I was putting it in the oven, I realized "something" was missing--I just stirred it in and it came out great, anyway. I used bisqick, as I figured that was what it was calling for and I halved the recipe (used 2 whole eggs, though) and put it in an 8x8 pan. This isgoing to be my go-to cornbread recipe from now on!

Wow! This was VERY good! Great flavor and very easy to make. My 4-yr-old liked it (even with the chilis) and my husband asked that I make more the next time...it's always a good sign when he says, "next time." I used fresh chili and added some frozen corn, and as suggested, I did not drain the beans and I added a little bit of corn meal to thicken it up--perfect! I also served this with the Waikiki corn bread recipe from this site and that was great, too. I had never made "white" chili before, but with this recipe, I'll definitely make it a lot! Thanks :-D

I REALLY like these!! They are like little pumpkin cakes--the texture is awesome and they are not too sweet; the choc chips give just the right amount of sweet-tooth satisfaction. Yummy!! I followed the suggestions and added more spices & a whole can of pumpkin, I also used 1 c @ whole wheat & reg flours and half oil/half applesauce. Since I cooked these on baking stones, I increased the cook time to 14 min (at 365 deg). Now that we are FINALLY having Fall-like weather here in San Diego (I think it dropped to 68 deg today), I wanted to get myself in the mood for Thanksgiving next week--these smelled so terrific while cooking that I'm starting to "get in the spirit" :-D Between me, the kids & their friends, over a dozen of them are already gone and I haven't even finished cooking the last batches yet! Can't wait to try them cold, too--I will be making these again, soon!

I'm not sure that I get the "cheesecake" part of this recipe, as it really does come out just like pumpkin pie, but this is a great way to feed a pumpkin dessert to a bunch of people. I used a carrot cake mix and about 4 T. of butter to get the crust right. I liked the flavors of this combo (carrot cake/pumpkin), and I did decrease the spices (mixed my own cinnamon/nutmeg/clove) to 3 tsp to compensate for the spices in the carrot cake mix. This was very easy to make and cooked up perfectly on my stoneware bar pan.

This is very, very yummy! I would probably half the sour cream topping next time, as it just about over-filled the pan (put it on a pizza sheet when it went back into the oven). I did add a little bit of ground clove, and if you're looking for more of a pumpkin pie taste, you'll want to add more spices. As is, this is a surprisingly light and creamy cheesecake with a mild pumpkin taste. I had to cook the sour cream part for about 15 minutes, then I turned off the oven and let it sit for about 30 minutes. I cooled on a rack for another 30 and then into the fridge for about 4 hours. It was perfectly cooked through and ready to eat. I will definitely be making this for our Holiday dinner!

I'm impressed! I'd never made tortilla soup before, and my husband was very skeptical, but this was one terrific soup! The only thing I did different was to add about 2/3 c. of frozen white corn. I made regular ol rice to serve on the side, but when I added it to my bowl of soup, it was a knock out! We crunched up the chips into the bottom of our bowls (the kids loved that part, too), ladled in the soup (and rice) and the entire batch was gone in less than 10 minutes. This will definitely become one of our often-made meals. Thanks!

I was a little disappointed by these, as they got so many great reviews from everyone--i followed the EXACT measurements and directions, but these just seemed way too dry to me. The kids didn't really take to them, so I was left with a whole lot of mini muffins that no one wanted to eat. Maybe if I used applesauce instead of oil? There also just seemed to be something missing--like peanut butter cookies that weren't rolled in sugar first (I know, cuz I've done THAT before!) I'm not sure that I'll ever try these again...

Wonderful!! I can't believe how "gourmet" this tasted, based on how easy it was to make. We have a mushroom allergy in our family, so I replaced those with peas, which I didn't add until right at the end. This has a spectacular flavor and would probably go well with all kind of side dishes. We had brown rice and butternut squash, which made for an interesting flavor combo. I will most definitely make this again and again!

Sooo MOIST and YUMMY!! I don't know why I always forget how great zucchini bread is until I finally make it again, but this one was truly terrific. I loved the addition of cranberries. I used applsauce instead of oil and a combination of whole wheat and reg flour. Since I was the only one to eat it, it lasted for almost a week and it was moist, moist, moist, right up until the end (thank goodness I only made one loaf!) I'm guessing this would probably freeze well, so next time I'll go ahead and make the full batch. Thanks for the new variation--I hope I remember to make it again soon! :-)

This was pretty tasty--it actually should be 4-1/2 stars. I think I was looking for something a little more like the restaurant versions I've had, so next time I'll coat the pork in some seasoned corn starch before frying. I also added chopped celery and a lot more carrots than it called for. I think I'll add some cornstarch to the sauce next time, too, to thicken it up a bit. We ate this with lo main noodles (not really, just some ramen noodles mixed with soy and teriyaki sauce) and it was a very filling meal. The kids seemed to like it (they ate it!) so I'm sure I'll make it again in the future.