This was pretty good and super easy. Made it last night with cut up leftover roast chicken. As is the recipe did look a bit lacking in seasoning, I tweaked a bit. Used chicken stock instead of the water/boullion. Added garlic and onion powder and some parsley to the bubbling sauce mixture. Tossed the cut up chicken with salt, pepper, paprika and italian herbs. Mixed it all together with the spaghetti. Added a few tablespoons of buttered bread crumbs to the cheese for the topping. Super easy and very yummy. I'm sure adding mushrooms or other sauteed veggies would work really well too. Definitely stick to your ribs comfort food.

These are the best! I was skeptical at first b/c the amounts of the ingredients were so different from any chocolate chip cookie I've ever made but it totally works. They were fabulous. I did leave the dough in the fridge over night and it was still pretty stiff when I hacked off 1/4 cup sized chunks, popped them onto a parchment lined cookie sheet and into the oven. Took 17 minutes in my oven. Only change was I used about a cup and a half of chips. Will definitely make again and again.

These were great. I added 3/4 of white chocolate chips as well. I think the sweetness of the cocnut and chips brought out the buttery flavor of the cookies. They needed 12 minutes. Will definitely make them again. Might try adding some coconut extract sometime as I thought the coconut flavor could have been a bit more pronounced.

I've never had croquettes before but have always been intrigued by the idea. We thought they were great. I used cream of chicken with herbs soup. I poached 2 smallish boneless breast halves in chicken stock and a little lemon juice with a couple sprigs of fresh rosemary, thyme, sage leaves, a bay leaf and a couple whole peppercorns. Removed the chicken and chopped very finely. In a tsp of butter I lightly sauteed the onion, celery, a minced clove of garlic and poultry seasoning. Mixed the chicken, soup, bread crumbs, onion-celery-garlic-poultry seasoning mixture all together and formed into 6 small patties about 1/2 thick. Then into the fridge for an hour. Made the sauce with the remaining soup, half n half, and a little more poultry seasoning. Pressed the patties into the italian bread crumbs and fried until browned over medium heat in 2 tablespoons butter with 1 tablespoon vegetable oil. Served over garlic mashed red skinned potatoes. At 3 a pc, my BF and I easily finished the entire single recipe. They were rich and filling. Not a meal we'll have all the time, but certainly on the list for those nights when we need some real comfort food.

YAY!! I can make dumplings! No more canned biscuit dough for me. What a difference. They were delicious. Added dried parsley and a bit of cracked pepper and needed two tablespoons butter. I was using the crock pot so I just added the spoonfuls of dough, covered it up and let it cook for about 45 minutes on high. They came out light and fluffy. This will be my go to recipe for dumplings from now on. Thanks for a terrific recipe.

Just pulled the first batch out of the oven. These are fabulous!! I used semisweet chips, CookinginFL's method of assembly and baked at 350 for 10 minutes. They taste great and are just too cute. Planning on making ice cream sandwiches with them, if I don't eat them all. The presentation factor and yumminess of two cookies in one was definitely worth the bit of extra time. My thanks for such a great recipe and to those who have been talking about it and posting photos of the cookies lately.

I had it once years ago at Mike's Pastry in the North End of Boston and was never able to find it again, at Mike's or anywhere else!! I'm so grateful I found this recipe!!Made with Devils Food cake mix and pudding, half and half instead of milk and whole milk ricotta. Loved it! Definitely got better after a couple days. I might try the lemon idea next. And for those who don't know (I didn't!), 2 pints is one of the BIG containers.

Loved it!! I made this seasoning exactly as the recipe directed but poured the oil and seasoning over my chicken and into a ziplock and let it do it's thing all day while I was at work. I love that I can whip this up with seasonings that I have in the cupboard too. **UPDATE** Just 3 days later I tried it out on pork tenderloins. 2 one pound tenderloins in a ziplock, seasoning mix as recipe calls for and probably closer to 1/2 cup veggie oil. Marinated 4 hours. Baked at 425 for 25 minutes. It made a gorgeous spicy, salty, and a little bit sweet crust on the tenderloins. Loved it even more than with the chicken. I will decrease the salt to 2 tsp and increase the cayenne to 1/2 tsp next time as I think it might be a bit on the salty side and I'd like a little more heat . Next time I'm going to try it on boneless chicken breasts.

Loved it!!!! Started with only 3 breast halves(they were big though) that were still frozen, a can of regular cream of chicken and one of cream of chicken with herbs (what I had on hand), topped with homemade chicken stock. I added a bay leaf,a couple sage leaves and some fresh thyme during the last couple of hours. Used only one can of biscuits, flattened each and sliced into thirds and threw them on top. I let it cook for another 2 hours. Altogether it was about 8 hours on low and then 2 hours on high. I'm just now realizing how much I tweaked this recipe. I've never had chicken and dumplings so I don't have anything to compare it to but I have to say, whatever it was I ended up with, it was deeeeeelish. UPDATE: I've made this a few times now and started making my own dumplings using the "Dumplings" recipe by Carol on this site. Using biscuits was ok but I definitely prefer the homemade. They take 5 minutes to throw together and have a very short list of ingredients. They are totally worth the extra effort.

HUGE HIT!! Added a sprinkling of bread crumbs as others did and used 3 Tbl butter, 1 Tbl olive oil, added S&P. Baked for 10 mins then a minute under the broiler. My sister loved them so much she asked me to make them again before her visit at my home ends in a couple days. So simple and easy, but with impressive looking and tasting results. Thanks Amber!

Finally tried them last week and now understand what all the fuss has been about! These were fabulous. I made a full batch of sauce but only half the potatoes, then froze the remaining sauce so next time I want them (which will be soon) the sauce will already be made. I also suggest cutting the potatoes in half, as the starch did add addiotnal creaminess. I have to admit I was way skeptical about this at first, I don't care for green onions and am not a huge fan of capers. But it really was just as good as everyone has described. Creamy, balanced flavors, kind of upscale comfort food. Michelle, you are a culinary Goddess!

Made these last night and they turned out great. Changed the cooking temp and time to 350 for 25 minutes. Thinned the frosting with a couple tablespoons of half and half, otherwise no changes. As another reviewer stated, the dough came together beautifully. I rolled them up nice and tight. They are absolutely picture perfect and there wasn't any leakage of filling into the bottom of the pan. Very large and very rich. I feel guilty having one for breakfast! Will definitely make again. FANTASTIC RECIPE!!

Added salt, pepper and garlic and a big spoonful of sour cream at the end. Still could've used a bit more seasoning. I'll try a tsp of italian seasoning next time.

Love them!! Reduced the sugar to 1/2 cup and instead of raisins I used about a cup of dried mixed tropical fruit I had that was starting to look a bit too dried out. Next time I think I'll up the cinnamon to a full teaspoon. I cut mine into 12 bars, not 24. One of these is the perfect sized snack for me. Not exactly low cal but I feel much better having one of these than a bag of chips and it keeps me full for quite awhile. Thanks for the great recipe and to those who recommended it!

Loved this! Drained off some of the bacon grease. Added the peas, sugar and vinegar all together and only cooked for a few minutes as I like my veggies almost raw.

These were great. Added some pineapple juice, garlic and red pepper flakes to the marinated. Also added peppers and onions to the kabobs. Will definitely make again.

Not spectacular but a decent way to jazz up brown rice. Used regular brown rice, so I increased the liquid and cooked longer. The recipe makes -way- more than 2 servings, makes more like 6 servings. I halved the recipe and after my BF and I had it last night there is at least a serving left over. Definitely use the cheese. The recipe needs a healthy amount of salt and pepper as well. Even with all those spices it was pretty bland. I'll probably not make it again.

These were ok. Not heavensent but good. I used 1 1/2 cup PB and 2 1/4 cups flour per previous reviewers. Had I used only 1 cup PB and the addtional flour they would definitley not have been peanut buttery enough. I'm going to keep looking.

My first time making quinao. Had too much onion and way too much thyme for my taste (I did use fresh as the recipe called for). I sauteed the onion and garlic along with the quinoa and used chicken instead of vegetable stock. I'll make quinoa again using the basic methods in the recipe but will use less onion and switch the thyme for some other seasoning and probably throw some addtional veggies in.

Delicious! I did half italian style and half panko bread crumbs. B/c the panko is unseasoned I added a lil italian seasoning to the mix. I gave the breasts a light dusting of salt and pepper before dipping. The chicken breasts I had were rather large so 30 minutes at 425 worked beautifully. Will make this again and again.