Absolutely delicious carrot cake! I made carrot cake muffins/cupcakes at 350 degrees F for 18-20 minutes. I also followed some suggestions made by some reviewers: used 3/4 C veg oil, 1/2 C unsweetened apple sauce (instead of the 1 1/4 veg oil); used 1 cup white and 1 cup brown sugar (instead of 2 cup white), 3 tsp vanilla, 3 tsp ground cinnamon, and added approx 1/4 tsp nutmeg, allspice and ground cloves. So delicious and moist! My family and I are not big on cream cheese tasting frosting but made the frosting as is in the recipe except using 3.5 cups confectioner sugar. The frosting tasted better the second day as the cream cheese taste dulled a bit in the fridge. if you make cupcakes/muffins, use cupcake liners for an absolute easy clean up! So yummy and delicious - will definately make again and again.

Amazing recipe! didn't have a problem with the amount of sauce it created. used frozen veggie mix (peas, carrots, corn) and thawed it before using. used 1/2 cup chopped celery. Cooked the chicken in a bit of butter (1tsp) and garlic (1tbl) and then mixed in the veggies. skipped the water boiling part as I didn't want the good nutrition to be leeched out of the chicken and veggies. set it aside on a plate then used the same sauce pan to make the sauce. used 3/4 cup chopped onions with 1/4 cup butter. doubled the celery seeds, added 1/2 tsp salt, 1/2 tsp black pepper, 1tsp garlic powder and 1 tsp onion powder. mixed in the flour until it formed a paste. added in the milk slowly constantly mixing to thin out the paste, and added in low salt chicken broth 1/3 cup at a time while stirring to mix. by the time I finished mixing in all the broth, the sauce was thick enough and didn't have to wait additional time. taste test the sauce and adjust to liking. stirred in the chicken/veggie to mix. prebaked the lower crust with egg white coating as suggested by other reviewers, poured in the chicken/veggie/sauce mix and covered with top crust. sealled the edges by crushing with a fork and baked 375 for 35 minutes. So DELICIOUS!

SOOO delicious with the Southwestern Egg Rolls and Fajitas! I never knew what a bunch of cilantro could do! i followed the recipe as is with the exception of the celery salt - didn't have any on hand so I used 3/4 tsp celery seed (dried) and 1/4 tsp salt. Worked well with light cream cheese and i used mild La Victoria salsa verde (aka tomatillo salsa). As one reviewer mentioned before, the spiciness of the salsa verde you choose to use will determine how spicy the cilantro cream sauce will be! Thanks so much for the recipe!

This was one of the best recipes! so delicious and easy to make! I omitted the spinach and jalapenos.. Used Colby jack cheese (it was what i had in the kitchen) instead of monterey jack and in half the amount listed, cilantro instead of parsley and egg roll wrappers instead of tortillas, then baked instead of fried (450degrees, 10 minutes each side to make them crispy)(had to quadruple the recipe to completely use 20 large egg roll wrappers). Also added slices of avocado while wrapping and before baking for a nice healthy meal. came out so delicious we had it three meals in a row (didn't even make it to the freezer for future use). now I'm not a good cook (i'm an eater not a cooker). this was so easy to make and it was the first time my husband couldn't get enough of the food! Goes PERFECTLY with Cilantro Cream sauce. Thank you so much for the recipe!