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I made this for graduation and it was a hit. I personally thought that there was a bit too much pasta. When making it I put the glaze/pudding through a sieve to get rid of any lumps or eggs that didn't get smooth. Also, I added the coconut and marshmallows with the fruit instead of waiting until just before serving.

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Slow Cooker Chicken and Dumplings

Reviewed: Apr. 17, 2009

My family loved this!! Per other reviewers, I used chicken stock instead of water, but think that it would be good without it as well. I prefer stock over canned broth for better flavor and less salt. We used one tube of Grands biscuits and added a can of mushrooms (my daughter's favorite vegetable). This is a great recipe as is, or would be nice to change it up with different veggies.

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Carrot Gelatin Salad

Reviewed: Nov. 19, 2008

I love this salad and have been making it for years!! It is great if you are on a diet and use sugar-free jello. Substituting orange jello for lemon is my favorite. I also mix all the ingredients together at the same time (not chilling the jello then adding the pineapple and carrots. Do not use store bought shredded carrots. Shred them yourself on a grater (better texture than in a food processor).

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Sweet and Sour Chicken III

Reviewed: Oct. 31, 2008

This is a perfect dish! I added 1 cup of onion, cut my carrots on the diagonal, and used fresh pineapple and about 1/2 cup pineapple juice. My daughter and I loved this recipe. A healthier version as compared to the deep fried chicken covered with sweet syrup available at the restaurants. This is exactly what I have always wanted sweet and sour chicken to be.

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Cucumber Sandwiches III

Reviewed: Oct. 27, 2008

I have been making this recipe for YEARS. It is a favorite! I use 1/3 cup mayo, 8 oz cream cheese, Good Seasons Italian Dressing mix, and cocktail rye bread. The rye bread works really well with the dill and cucumber. You may have diffiuculty finding the cocktail rye bread, some grocery stores only carry it during Christmas. I also use English Cumcumber (in the wrapper). They are the perfect size for the cocktail rye bread.

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Pumpkin Fluff Dip

Reviewed: Oct. 18, 2008

I adapted the recipe to what I had on hand. I used an 8 oz tub of Cool Whip, a small box of pudding, and kept everything else the same. We dipped cinnamon grahams, and gingersnaps in it. Then I had left over pie crust that I baked with cinnamon and sugar sprinkled on top, and we dipped those. That was the best! Yummy recipe! But I do recommend using less Cool Whip and pudding, like I did.

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Asparagus Swiss Quiche

Reviewed: Oct. 18, 2008

I made this using Martha Stewart's recipe for Pate Brisee. I used a 10" pie pan so I needed to add more egg and half & half. If I hadn't of used the extra eggs I think it wouldn't have been eggy enough. I suggest garnishing with the same amount of asparagus spears at the number of people that you are serving. That way an asparagus spear would be center on each serving. My husband thought this had too much asparagus, so I can't imagine what he would have thought if he would have had it prepared without the extra eggs.

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Apple Spice Snack Cake

Reviewed: Jan. 21, 2008

Delicious!!! So easy. I didn't mix mine with a mixer, because it would have broken up the apple slices. My family loved it!

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Poppy Seed Dressing I

Reviewed: Jan. 3, 2008

I love this recipe. I was out of milk, but had buttermilk, so I used it. Also, used red wine vinegar. Delicious!!! I have been searching for a dressing similar to my favorite salad at Panera, Strawberry Chicken Poppy Seed Salad. I have finally found it. I might experiment with adding orange, lemon or lime zest. I can't wait to have it again. It will be a new staple for me in the frig. Thanks!!

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