Wow, these are great! Doubled the recipe and added a chopped onion, just because I was trying to get rid of it. Very tasty and so much better than store-bought! It's worth it to make it yourself!

These were amazing! So rich, I could only eat half of one. I only got 12 eggs out of this recipe, however, I felt that I did make my eggs a little on the bigger side. I put dollops of the PB mixture onto wax paper and shaped them while they were lying flat...I found this was easier to get the desired shape. Put them in the freezer overnight, then dipped them in the chocolate and put them back in the freezer for about an hour. (A word to first-timers like myself: the shortening is necessary to get a smooth finish.) Then I decided to melt some white almond bark and color it different pastel shades, and I streaked the colors across the eggs to make a pretty design. I did have a little trouble with the almond bark design breaking off the eggs after hardening. Don't know how to fix that other than just handling them delicately.

This was good. Maybe it's just me (I'm not a chocolate fanatic), but it was just so rich and chocolately. My family loved it, so it's probably just my personal preference for more fruit than chocolate. It was easy to make but looked like it took a long time to put together. I did use a pre-made chocolate cookie pie crust since I don't have a Springform pan. If you decide to go with the pie crust too, you could absolutely cut the chocolate mousse ingredients by half and still have enough. My pie was overflowing with the mousse, and I didn't even use all that the recipe had called for. I couldn't put the lid back on the pie.

This was so yummy! When I started cooking I noticed I only had about 1/2 cup of ketchup on hand. So, I substituted about 3/4 can of tomato sauce for the rest of the ketchup, and it turned out wonderfully! I added about 1/2 c water total, also some minced onion and garlic to the meat mixture. Next time I'll add an egg to hold the patties together better. I wish I had made more of this...when my 5 year old saw the onions in it, he almost refused to eat it. But when he took the first bite, his face lit up...he loved it! Very good, and very much like mini meatloaves.

This was amazing! Still eating the leftovers today for lunch. I was so sad to be full after only the first bowl! I left out the corn because I didn't want the sweetness, and I replaced the beer with a can of chicken broth. I also used a 15 oz. can of tomato sauce instead of 8 oz., and I squeezed in the juice of one lime. I also used frozen chicken breasts. Cooked on low for 3 hours, then kicked it into high for another 2 hours as I was pressed for time. Don't skimp on the sour cream and cheese...it really makes this dish!

Just got finished eating a big bowl of this, and it was very good! I omitted the ham (seemed like too much meat to me) and the thyme (didn't have any), and I used butter to cook the veggies instead of bacon. Used Tony Chachere's Creole seasoning, instant rice, canned chicken breast (to save time), Jimmy Dean smoked sausage, stewed tomatoes with green chiles, and frozen salad shrimp. Easy and extremely filling!

This was very yummy and easy to make. Most recipes I've seen for chicken salad use relish, and I'm not a big relish fan...so when I saw pickles in this recipe I was very eager to try it! I used a can of chicken breast, some green onion, one chopped dill pickle, 2 celery stalks, real mayo (just kept adding until it looked right), then seasoned with pepper and a little poultry seasoning. I'm very glad I didn't add any salt, because the pickle and poultry seasoning made it just salty enough. Next time I will add a chopped boiled egg also.

These were yummy! I used Quaker Old-Fashioned Oats and Bisquick mix. I also added about a 1/2 tsp of vanilla extract and left out the blueberries, because I was already topping these waffles with blueberry syrup.

I used one can of cream of mushroom and one can of cream of celery because that's what I had in the house. I used 3 frozen chicken breasts. I added the garlic powder, salt, pepper, poultry seasoning, and minced onion to this recipe. I didn't put it in the slow cooker until 1 PM, so I cooked it on high until 4 PM then cut it down to low until 6:30 and it was done. I thought it was good, but still needed a little tweaking. Next time, I will use the potato flakes to make a thicker gravy, and I will season the carrots and potatoes too before putting the chicken on top of them. I felt the veggies could have used some salt and pepper. Overall, very easy and hearty...will make again with slight alterations.

I do this a little differently. I use chicken flavored rice, 2 cans of broccoli cheddar soup, and top with crushed crackers. If I'm in a big hurry I use 2 cans of the chunk white meat chicken instead of the chicken breasts. Very, very good...I could eat the whole thing by myself!!

I used a 3 lb. tip roast and it was done in about 2.5 hours. I changed the recipe a little though. Since I am not a big mushroom fan, I used 2 cans of low-sodium cream of mushroom soup instead of the mushroom pieces. I also forgot to wrap it in foil (oops)! I believe that because I skipped that step, the middle of the piece of meat was a bit tough and dry. The outer edges though, were absolutely delicious! And because I used the soup, there was plenty of tasty gravy from that so I didn't have to make my own. My 5 year old said that it looked "like dog food" when I took it out of the oven (I'll admit, it did), but he ate every bite of it AND asked for more meat! I was amazed...this child is more of a veggie/fruit/bread eater than a meat lover! Overall, not a very pretty dish, but very yummy and will make again (with the foil this time).

This was my first try at chicken and dumplings so I wanted a recipe that wasn't too complicated. This was perfect! I added a can of low sodium chicken broth instead of water, and used Pilsbury buttermilk biscuits. Also, I thought that the dumplings were a little sweet, probably because of the kind of biscuit dough I used. Both times I made this, I started out with 3 frozen chicken breasts and didn't add the butter or onions, and it was still great! It was a big hit with my fiance and 4 year old, and when the rest of the family found out they came over to try it and loved it too! My fiance even requested it for dinner on his birthday...it's his favorite dinner!