Excellent soup recipe! I did make some changes though (as it looks like most people did). The thought of that much butter and cream made me look for some elastic waist pants. :oP I used 2 cans of chicken broth with the other ingredients (including Uncle Ben's Fast Cook Wild Rice), omitted the salt (there's enough in there already), and omitted the flour, butter and cream. I used a can of evaporated milk (PET milk) with about 1/3 cup cornstarch along with a dash of onion powder. Don't overstir after adding the cornstarch or it will thin out (cornstarch also doesn't freeze well, so use flour in this recipe if you plan on freezing leftovers). Using the cornstarch and evaporated milk cut WAY down on calories and fat without sacrificing taste. Next time I may throw some potato flakes in too for added thickness. All of us enjoyed this recipe - it'll be going in our regular file. :o)

EXCELLENT! One of the best roasted chickens I've ever made. I didn't have celery, so I stuffed the bird with whole garlic cloves. I also used butter instead of margarine, and sprinkled inside and out with garlic powder, onion powder, and Cavender's Greek Seasoning. Another thing that I did differently was roast the bird breast side down as suggested elsewhere, and I think that also helped make a difference. Basted a couple of times during the cook (1 1/2 hours at 350 was perfect!). Thank you so much for an awesome recipe! :o) Kiddo picked the carcass clean!

After looking at all of the Texas Sheet Cake recipes on this site, I chose this one, and boy, am I glad I did! This cake is VERY EASY to make! I made two and had them frosted within an hour. These were for our Wednesday night youth group at church, and they LOVED it! I lost count of how many came back for seconds and thirds. This will be a standard in my recipe file from now on. Thanks so much for a great one!

I had high hopes for this recipe, but I don't think these can accurately be called "biscuits" - they really are almost like a sourdough cookie. They didn't rise and were dense.

WOW! This is really good! I made it last night and served with chicken tenders. Kiddo loved it and he hates mayo. :oP I doubled the recipe and used Miracle Whip for the mayo, plus a tad more honey than what is called for. Definitely a keeper! Thanks so much!

VERY GOOD!! I had two cans of cheap, regular sized buttermilk biscuits onhand, and used KC Masterpiece BBQ sauce with some onion powder (kiddo doesn't like onions) in the meat. I rolled the biscuits flat, then spooned in the meat mixture, baked, then sprinkled with cheese right before pulling from the oven. EVERYBODY at our house loved them, and they were super quick and easy. Hubby enjoyed the leftovers in his lunch today. Thanks so much for a great recipe!

The best peanut butter fudge I've ever made! It isn't crumbly nor too oily as some in the past have been. I took it to a church potluck today and everybody loved it! Based on the other reviews, I did mix the peanut butter, flour, and marshmallow cream together before adding to the sugar mixture. I would have never thought to add flour to a fudge recipe, but it works. This one is definitely a keeper. MERRY CHRISTMAS! :o)

I have been making this recipe for literally years - my family loves it! We call them "Chicken Squares". I don't use the pimentos or the croutons. After putting the chicken mixture in the middle of the crescent rectangle, I just fold the sides flat up over the top and gently pinch closed to make a little packet. I used to twist the sides together on top as originally listed, and had problems with it staying "doughy" in the center of the twist - you nearly have to overcook them to get it done that way. Most of the time I omit the butter on top of the crescent rolls and no one has ever noticed the difference. I do use Cavender's Greek Seasoning in the chicken mixture, and I think that is the secret to a really spectacular recipe. It's definitely a keeper and a standard in my recipe file! :o)

This is some really good stuff!! I didn't use the cereal puffs or corn chips since they weren't in my pantry, so I worked with what I had onhand. I used 3 regular sized bags microwave popcorn, 2 cups holiday shaped pretzels, about a cup roasted peanuts, and 1.5 pounds (the whole package) vanilla almond bark. To mix, I turned the lid to my round cake taker/keeper upside down and dumped everything into it and it worked perfectly. Mixed with a large wooden spoon, then poured everything onto parchment paper to dry. Couldn't be easier and absolutely delicious! Thanks so much for a great recipe! :o) UPDATE 12/1/08: For the kids at church, I leave out the peanuts and use M&Ms instead. We've made this by the tons for VBS and other kid functions and they LOVE it!!

WOW! Who knew s'mores could be this easy? The chocolate/Eagle brand combination is divine!! Turns into fudge when it's cooled. I used a whole 12oz pkg semi-sweet chocolate chips since that's what I had onhand, and marshmallow cream instead of mini-marshmallows. I microwaved the chocolate chips and Eagle Brand together for about 2 minutes and it was perfect. The s'mores turned out wonderfully! These work so well to make ahead and store in the fridge or freezer. The chocolate thickens as it cools - otherwise it will run off the graham cracker (ask me how I know!). I did a test batch of these at home before I made them at church for our youth group. They were gobbled up by the young'uns! I'd give this recipe 10 stars if I could. THANK YOU so much! :o)

Absolutely divine! I've made this several times. You would never believe these were refrigerator biscuits. :o) I used 4 - 7oz cans of buttermilk biscuits, poured half the caramel sauce halfway through layering the biscuits, then poured the rest on top. It seeps throughout and is delicious! Thanks for a super recipe! 10 stars!!!

This is our family's FAVORITE chicken recipe! Our son asks for it often. I omit the cayenne and white pepper, and double the black pepper and also the garlic powder. After the first hour, I baste the chicken every 30 minutes or so with the pan juices. It carmelizes the skin perfectly. AWESOME RECIPE! :o)

This is my all-time favorite potato soup recipe! I've been using it for a few years, but I did make some changes. I use dehydrated onion and leave out the margarine completely. I also use beef broth instead of chicken (I've made it both ways and we like the beef best). I know it would be less fat using turkey sausage, but the beef tastes so much better. :oP I normally slice and cook the sausage separately and drain it well to remove quite a bit of fat before adding to the soup. Make some homemade bread with this, and you've got a stick-to-your-ribs meal that is true comfort food on a cold winter's day. :o) Thanks so much!

I've been using this recipe for a while and it is FABULOUS! I had a hard time finding good apple butter in my area, so I decided to make my own. I'm so glad I did - I'll never go back to the store bought! Use a food processor to finely chop the apples and it will go much quicker. I use about half the sugar listed because otherwise it is way too sweet for us (and I have a sweet tooth). Taste and then adjust sugar if needed at the end of cook time. A lot will depend on how sweet your apples are. Thanks so much for a super recipe! :o)

This is the same recipe that is highly rated and listed elsewhere on the allrecipes site.

I added the chocolate chips at the beep for the add-in cycle and wound up with chocolate bread (after reading the other reviews, I realize I should've frozen them first). My son loves it, but my husband and I both think it is just "ok". Sorry!

This was surprisingly good - sorta like a cross between a burrito and a chili dog. :o) I browned my hot dogs in a skillet before wrapping them with a slice of cheese in the tortillas. I also topped everything with sliced American cheese and it worked great. We used 2 cans of turkey chili with beans also. Hubby said he wouldn't mind having it again, so this one is going into our file. Thanks for a great and EASY recipe! :o)

I've been using this recipe for several years and just now remembered to review it. :o) It is the BEST bran muffin recipe I've ever tried. I did make some changes, as it looks like most everyone else did too. I use apple juice and chopped apples instead of the pineapple juice and raisins originally called for. I also add 1 tsp cinnamon and a dash of cloves to the flour mixture. I had a problem with the cereal retaining some of the flour and having white clumps on it, so I mix the cereal in separately - after the flour mixture has been incorporated with the wet ingredients. You need to use bran FLAKES - I buy the store brand that says 100% whole bran flakes and it works great. I've also subbed applesauce for the oil, and the only difference noted was they didn't rise quite as much. I use olive oil if I leave the oil in, and it doesn't taste olive-y after it's cooked. I've also made them with pineapple juice and chopped pineapple, and it's excellent that way also. The batter is very thin initially, but I let it sit overnight and it's perfect in the morning. I use an ice cream scoop to measure into the muffin tins. I normally make a double batch of muffins and freeze them. Thank you so much for an awesome recipe! Definitely FIVE STARS!

I'm giving this five stars based on the following changes: Don't cook it in the crockpot. I use a 9x13 pan (can prepare the night before and stick in the fridge, then pop into a 375 degree oven until the eggs are set). I also use bacon, cooked crisp and crumbled, instead of the ham. I wait and put the cheese on top at the end of the cook time. It *will taste bland* unless you salt and pepper it - you have to remember there are a dozen eggs in here plus the hash brown potatoes, neither of which has any seasoning. I am normally light-handed with salt, and prefer to let each person adjust seasonings on their plate. I also hardly ever use the full dozen eggs - I cut it down to 6 to 8 depending on how many people I'm feeding. It WILL stick to the pan unless you spray it VERY well, or you could use parchment paper on the bottom for quicker cleanup. As this recipe is originally written, I can understand why there have been so many unhappy reviews. With some tweaking, this is can be a very good recipe which is easy for breakfast if you assemble the night before. :o)

I have been using this taco seasoning for a couple of years now. It is a pantry staple in our house! I keep a jar mixed up all the time. I didn't add the red pepper flakes, but I did add a spoonful of dehydrated onion to the mix. Sometimes I put a couple drops of hot sauce in the meat to kick things up a bit flavor-wise without making it too hot. Two thumbs up! Thanks for a great money-saving recipe!