Made as directed, except omitted the extra water based on the reviews of seeming too soup like. Came out more like stew/chili. Flavor was very good. Served with corn muffins and some shredded cheese (cheddar and monterey jack) on top. Family enjoyed!

Delicious. Due to some guests dietary restrictions, left out the red pepper and onion. Still very good and plenty of crab. Next time will at least use some onion, because it did seem to need something. Definitely will make again.

Made this for a light Christmas Eve dessert as directed. Pear flavor was very subtle, but cake was very moist. Wrapped leftovers and put in refrigerator - few days later the pear taste was more evident, but still subtle and cake was still very moist. If you are looking for distinct pear taste - add more pears or fold in at the very end. Still a very good cake.

Family enjoyed. I did something wrong though - I did everything ahead of time except for baking. As a result, the bread dough rose and we ended up with 9 loaves of bread with a little meat in them! Will just bake and then warm next time. Froze leftovers and it all still tastes very good. Kids have enjoyed in their lunch boxes too - just heat in microwave (on defrost setting) wrap in foil and it stays warm enough till lunch time.

Thought this was good. Followed recipe except took other reviewers suggestions and added some oregano to the vegies. Something different for a change and very versatile. Kids ate it, but pulled out some of the vegies. Might try again without the zucchini, husband really liked the spinach in it.

These came out wonderfully. Have made a few times - following recipe exactly as well as adding vanilla and/or spices depending on what we are making them for. Followed other reviewers suggestions and baked at 450 for 15 minutes and then reduced to 350 for 15 minutes. For those that had problems - a few tips: milk and eggs must be at room temperature - leave out for 30+ minutes at least. Batter will be thin and its okay to have small lumps. Do not open oven door while baking - use oven light if you want to look at them baking.

Very good. Made in 10 inch pie plate. I used fresh spinach - sauted in pan with a little butter with some mushrooms and onion. My husband and I enjoyed, daughter did too.

My daughter loves apple butter, so I made this for her. I was pleased with my first attempt, although it was a bit chunkier than butter. I did mash the butter the best I could, but next time will either put in blender or food processor to get smoother. After lid was removed it did take a while to get to desired thickness - longer than stated. Even though I cut the sugar, will cut even more next time. House smelled wonderful while cooking. Will make again.

This was decent chicken. The sauce was stronger orange flavor than I thought it would be after being in the crockpot. Next time would decrease the amount of orange juice by about 1 cup. Chicken was tender.

Excellent! Husband says its a "keeper". Cut the oil to 1/2. Added extras - broccoli, grape tomatoes, and button mushrooms. I omitted the bacon, but only because I forgot it. You do need to chill for at least 4 hours or overnight in order to get all the flavors to meld.

This was good. However, my family did not seem much impressed. Pretty simple to assemble, but it does take a while to get all the filling in the shells.

This was delicious. Family loved it. Followed other reviewers suggestions about the chicken and spinach prep. Cut chicken into bite size pieces - uncooked. Sauted spinach in butter and placed on bottom of baking dish topped by the raw chicken. Made sauce and poured over chicken/spinach topped with bacon bits. Baked at 400 degrees for 20 minutes, then topped with cheese, baked until cheese was melted and slightly browned on top. Wonderful. Used lowfat/low sodium soup. Cut the Italian seasoning in 1/2. If not serving to children, I would keep the chicken filets whole instead of cutting them up.

The flavor of the sweet/sour sauce becomes more mellow as the chicken cooks - so don't be afraid of the strong lemon taste if you taste before it is cooked in your slow cooker. If you want less sour in the sauce after cooking just add another tablespoon of ketchup or so before thickening the sauce. I cooked as directed the first time, but did chop up the chicken for the kids' benefit. Will probably try cooking on low for 1/2 day the next time. If you are afraid of the chicken picking up too much lemon flavor (we like it ourselves), cook the chicken separately and use the sauce on the side. My husband thought this was a keeper.

Followed other reviewers advice and subbed yogurt for the mayo. Also, boiled/steamed squash (after halving lengthwise) in microwave. Easier to scoop the squash out this way. My family enjoyed this. Be warned, it is slightly sweet but the savory topping goes well with it.

Very good. Used nutmeg with the mustard instead of pepper. Family (including kids) enjoyed.

Nice casserole. Family enjoyed. Used reduced sodium Cream of Chicken soup to cut back on the sodium. Used 2TBL butter and water for the stuffing mix. Also threw in some shredded cheddar cheese I had left over (about 1/4 cup).

Very tasty. Family loved it. Used the entire package of frozen chopped brocolli - just cooked it a little longer. Got this in the oven a bit late so increased temp to 400 and kept an eye on it to make certain it did not burn. It took between 30 and 40 minutes.

My family loves this! Very versatile recipe - after making it the first time I got creative. I've added vegies, mushrooms, varied spices, etc. I only use the equivalent of 2-3 chicken breasts, and 1/2 the cream cheese. I have used the canned chicken but prefer to cook and chop the chicken into pieces. Cooking is either boiling or grilling the chicken. Must remember to spread the crescent rolls out into a square or larger rectangle before filling and then stretch the opposite angles over the top. Yes, these are large - they can make the entire meal with vegies in the filling or a side salad.

Excellent side dish. My vegetarian nephew loved it(used vegie broth), and my mother-in-law declared it a keeper - for special occasions. My husband enjoyed it too. Had to cook almost an hour though. My butternut squash was probably sliced too thick (about 1/2 inch wide or so) for it to cook in 40 minutes.

Good. A little different because of the allspice, but we prefer it with plain cinnamon.