If you're looking for a good, basic chicken pot pie recipe, this is a great choice. I changed the veggies up a bit according to what I had on hand (frozen mixed veggies, frozen peas, and potatoes). And because I like my veggies soft, I cooked them in the saucepan for longer than specified (until my desired softness). Also, this recipe doesn't specify what seasonings to use, but it definitely needs some deeper flavors. So I added extra chopped onion and a couple cloves of garlic, as well as salt, pepper, sage, rosemary, and parsley. In the end, the top "crust" baked up fluffy and biscuit-like. Twenty minutes in the oven was just perfect. Thanks for the recipe, Vicki!

Reviewed On: Nov. 3, 2008

I was happily surprised by how well this recipe turned out! Initially, cooking the canned pumpkin seemed strange, but I think that cooking it with the spices must give the pumpkin a greater depth of flavor. However, it did make the muffin batter seem rather thick, but don't let this worry you! Despite the thick batter, the muffins turn out very moist with a cake-like consistency--not super dense or dry at all. FYI, I made a few minor alterations to the recipe: used 1 tsp of ginger instead of 1.5; used 2 tsp of cinnamon instead of 1; substituted light brown sugar for dark. I also made my own cinnamon glaze instead of the orange. (Hubby doesn't like orange, though it sounded tasty to me!) But the basic muffin recipe itself is great! I've tried a few pumpkin muffin recipes on allrecipes.com, and this one is my new favorite! Will definitely make again.

Reviewed On: Jul. 26, 2007

Given how easy it is to throw together this recipe--and how well it always turns out!--I feel that this coffee cake definitely deserves five stars. The cake batter takes only five or ten minutes to whip up and seems pretty forgiving. Though the recipe calls for one vanilla pudding mix and one butterscotch pudding mix, I've never used the butterscotch (since I never have any in the cupboard!). Instead, I've used two vanilla mixes or one vanilla and one chocolate mix. Either way, the cake has always turned out great. Also, for a little extra flavor dimension, I've added a couple tablespoons of espresso or instant coffee to the water. The addition of coffee gives the cake a nice, subtle bite--and makes it into a true 'coffee cake.' Overall, this is a moist, yummy recipe that my family members always ask for. And because it's so easy to make, this would be a great cake for beginning bakers. Thank you, Janis, for your tasty submission!

Reviewed On: Jan. 11, 2004