OMIGOSH! I love this stuff! My kids even love it. It is growing on my husband. I followed the recipe pretty much. I peeled and cut the squash, put the pieces in a plastic bag with olive oil, garlic, and added a little sage and nutmeg and shook it up. Then I poured it onto a foil lined baking sheet and salted and peppered it. I baked it at 400 with no problems. Every 10-15 minutes I took it out and picked up the ends of the foil to help me "stir" it without tearing the foil. It only took about 35 minutes though. I forgot to add the parmesan but I'm not sure it would be better with it. This is awesome with Brussel Sprouts Lardons. It is so nice to have another yellow/orange veggie to serve. You gotta try it.

Theses were delicious. I have a bumper crop of green, red and yellow bell peppers so this was a tasty way to use them. Each had its own flavor. I used more sausage just cause it is better than rice. I used about 1/2 to 3/4 of the rice and adjusted the liquids. We all loved it, even my 10 and 8 year olds. Will definitely make again. Thanks!

I tried these hoping that they would be better than my other oatmeal cookie recipes but I had the same problem with this one. (It's not my oven, I've moved 7 times and always have this problem). They spread so thin on the pan that I end up with flat, crisp oatmeal cookies with chips and raisins clumped in the middle. They fell apart terribly. After the first two pan fulls I added some more oatmeal to the dough. The next two pans were a little better but they got so brown on the bottom after 9 minutes. I guess I'll keep trying, I want a little more dough in my chips and raisins. I also think it may help to let the dough sit a while before baking them to allow the oatmeal to absorb some of the water. The dough on the first pan-full was watery which probably made them spread too fast.

This was very, very good. I made it for my in-laws last night. They love cajun food so I was hoping for the best. I made it for 5 people so I used 2 large chicken breasts and a couple tenders plus a pound of medium shrimp. I cut the chicken into thin strips to cook faster. I did not double the peppers but I did double the green onion and seasonings. I kept adding Tony's cajun seasoning so I probably used way more than called-for. We love spicy food. I cooked the chicken, removed it from the pan, cooked the peppers a little longer than called-for cause I don't like them super crunchy. When they were almost the way I like them I threw in the shrimp. When the shrimp was almost done I put the chicken back in and then the cream. I heated it through then threw all that in the big pot with the drained pasta. I used 10 ounces of bowties. I used 1 cup heavy cream and another cup of half and half. It was a little runny but I tossed in a bunch of parmesan at the end which kind of thickened it up. Even after we all had seconds I ended up with some leftovers which is better than not enough. Next time I'm going to experiment with fat-free half and half and maybe not use so much or find some way to thicken it first. I served it with salad and french bread. The sauce was so good we all "sopped" it up with our bread! SUPER DELICIOUS!!

Oh my gosh, these are so good and so easy! I went with the advice of one reviewer and upped the sugar to 1 cup and the cinnamon to 1 tablespoon and they were fantastic. I can't stop eating them. These will make great gifts for teachers, kids' bus driver, mail person, etc.... Thanks!!!!

This was very good after I made some changes based on other reviews. I steamed a 14 oz. bag of frozen broccoli florets instead of fresh. My chicken was well seasoned when I boiled it. I used the 98% FF soup. I added about 1/2+ cup sour cream, chicken boullion granules, salt, pepper, garlic powder. I put at least 1/2 cup cheese in the casserole itself then another 1/2 cup on top. I ended up just stirring the broccoli, chicken, cheese and soup mixture all up together before putting it in the dish. I used buttered Ritz crackers on top. It was yummy and still very easy and fast since I keep chopped, cooked chicken in the freezer all the time. I'll make it again!!