Excellent and versatile basic recipe. Add more spices to suit your family tastes. Our preschool granddaughters loved them. Also great for meatball subs with Italian or barbeque sauce.

Beautiful, tasty, healthy and such fun to make! I had a loaf of frozen bread dough on hand, so I thawed it and used it for the crescent rolls. Instructions were clear for braiding. I followed other reviewers and used 1 teaspoon dill (fine) and less onion. Also I sauted the onion and vegetables before mixing with the chicken. I used a mixture of mayo and sour cream. The almonds added a nice crunch if you like them. I'll definitely make this again, possibly for company, and I'll feel free to add other vegetables or other cheeses. Outstanding recipe that allows the cook room for creativity! Enjoy!

Wow, this is fantastic as an appetizer or a vegetable dinner item! I read a number of reviews and took their advice. I cooked the asparagus 2 minutes, blanched in cold water and dried. Then I decided to cut the appetizer pieces in thirds for easy handling. I wrapped 3-4 little stalks containing a mix of flowers and stems with a ribbon of proscuitto... that had a thin layer of cream cheese spread on it. They seemed to stay together nicely and were about two bites each. I also baked some according to the recipe and they were delicious too. This is a REAL WINNER. Thanks for the recipe and all the comments!

All Recipes has two fantastic cornbreads, this one and Grandmother's Buttermilk Cornbread. Both are super and if you don't have buttermilk, make this one. Don't overmix. I do like a can of drained corn niblets in the bread. I mix the dry ingredients ahead of time and then fold it together, pop in the oven, and have a fresh hot cornbread to serve with a salad dinner or soup.

Special thanks to Grandma Margie (and Shiloh) for sharing a great recipe! The sauce is wonderful, a mild sweet/sour flavor that complements the meat nicely. I didn't have summer savory but read on-line that thyme is a substitute. I garnished with parsley, served it with rice, cooked in my left-over chicken broth, peas, and red grapes. The presentation was appealing and my husband (a tough critic) like it. This is a keeper!

I made this with all of gneebeanie's suggestions. It was truly fantastic. I baked it in three 8 inch layers. I stacked and frosted two, kept the other layer for unfrosted (fewer calories). It was light, moist, tasty, and a real winner!

Wonderful recipe BUT I'm glad I read the other reviews because I had to add 2 tablespoons of corn starch to get it to thicken. I tried heating/stirring for 15 minutes and it just didn't thicken. Then I sprinkled (through a sieve) the corn starch in and stirred carefully.... no lumps. I was surprised at the yellow color, but it really tasted great. We have a family member with nut alergies, so I added coconut and white chocolate chips to the cooled mixture. Also since it looked so "yellow" on the finished cake, I shredded some dark milk-chocolate and sprinkled it on top for a great finishing touch. Taste is a "5" but it needed the cornstarch to thicken. Great recipe. I'll make it again.

I've made this twice, good results each time. The second time I assembled it the day before and allowed the flavors to marinate. I thought the fridge time made it MUCH better. We liked the Sweet Sausage/Ground Beef blend for the meats. Don't substitute for the ricotta... it needs the ricotta/parsley mixture!

Look no further. These are simply "the best" and I've tried many brownie recipes. Be careful to get the right doneness. Mine took 34 minutes in an 8x8 pan. I cut them while warm. Just delicious.

This is a very good cake. I'd like to give it a 4.5 because it isn't quite a 5 for me, but very good. I thought it improved with age but definitely needed a topic. I made a blueberry sauce for it and overall the dessert was a success. The cake is dense, not flaky but very tasty.

This is a very good cake. I'd like to give it a 4.5 because it isn't quite a 5 for me, but very good. I thought it improved with age but definitely needed a topic. I made a blueberry sauce for it and overall the dessert was a success. The cake is dense, not flaky but very tasty.

I've made this twice and it is truly awesome. I used the 10X 15 jelly-roll pan. I cut the frosting recipe in half because I didn't have that much powdered sugar on hand, and that was a good idea. The thinner layer of frosting was just fine.

Make this EXACTLY according to the recipe and it will be PERFECT. I made it with fresh blueberries and it was wonderful with no changes to the recipe. I think separating the eggs and then adding the stiffly beaten whites contributes to the wonderful texture. My dried and floured blueberries were well-distributed in the cake. Five stars for sure!

Fantastic cake, "like a high-end restaurant" according to my son-in-law! I read the comments and looked at the photos. I made it with two coffee layers and one white layer and decorated it with the Pepperridge Farms Pirouette since it was for my daughter's birthday. I used two cake mixes so it would be taller for three layers and made cupcakes for the small children. Also I used a Martha Stewart trick of inserting plastic straws to support the layers and making it easier to transport. You can be as creative as you want with the decorations and the taste is spectacular!

Wonderful. I only had 2 cups of fresh rhubarb, so I made a half-pie using an insert that fits into a 10 inch pie tin. I made a lattice top and it was beautiful and tasty. My husband said it was so good that I should have made a whole pie, but now he can enjoy the memory!

Wonderful texture and fantastic flavor, even better the next day. I made it exactly as the recipe and baked it in a Bundt pan for easy slicing. I'll definitely do this again. The Bundt pan is a great idea, but do check for carefully to make sure it is done.

Be sure to read a few reviews for tips. I melted the mixture in the microwave in a glass measuring cup and kept it warm in another bowl of hot water while I worked. I think this kept it from cooling to quickly. This may help others. They turned out super for me!

The soft texture makes this a very special cornbread. I'm happy to provide the one thousandth review and I give it 5 stars!

I've made this about five times with great success. I have made it as is or with additional green vegetables (broccoli, green pepper, celery) but I always use the red onion for color. Sometimes I don't add the almonds. The bacon and raisins give it a certain specialness. A real winner.

Excellent dependable recipe. I also suggest using a cookie scoop (Oxo brand, medium size) for uniform cookies that bake evenly. Also the cookie scoop really spends up the process and lessens the mess.