I added some baby portabella mushrooms to this chicken, but followed everything else exactly. It was great! It would be easy to do for a crowd.

This was wonderful! I was making for two, so cut the eggs to two, and used 3/4 cup heavy cream and 1/4 skim milk to ease the guilt pangs. I added the milk to the chocolate like some others have suggested. We put cappuccino flavored sugar on top. It was amazing -smooth creamy and the flavors worked so well together. Only change I would make is to not put the chocolate up the sides of the dish. It got singed by the torch.

Followed the advice of others and used cooked pudding made with the drained pineapple juice and then heavy cream to make two cups of liquid. I used canned pineapple, mandarin oranges, maraschino cherries, fresh grapes, bananas, and blueberries. For good measure, I also added some mini marshmallows. The pudding sauce was great.

I used a wild rice blend, leftover cubed chicken and lots of mushrooms. I left out the onion soup mix (too salty) but put french fried onions on top while it baked. My hubby ate thirds!

Great taste, easy to prepare. Medium was a little too high on my stove- the butter burned while the crab legs were cooking. Will keep this one in the rotation.

This was great. We used red and green cabbage to give it some color. It's hard to judge how much shredded cabbage is in a head, but we served 15 people with a little leftover with about 3/4 head green cabbage, 1/2 head red cabbage and several carrots to one recipe of sauce. everyone loved it.

We had this for Christmas Eve dinner and it was great. I used 2 bags of frozen french cut green beans and mixed half of the cheese in with the beans. We sprinkled extra cheese and french fried onions on top. I baked it in a 200 degree oven while we were at church and then turned the heat up to 350 for about 20 minutes while we got the rest of the food on the table. It is a new favorite.

I made this for Christmas Eve breakfast. I made one recipe of dough, 1 1/2 of filling and 1 of frosting. Ity was great. I mad eit the day before, refrigerated overnight, and let it sit out for an hour or so before baking. After reading others reviews, I baked it at 350 for about 20 minutes. These rolls are great. I made 18 out of the recipe- 12 in a 9x13 pan and 6 in a pie plate. I don't know how you could eat a much bigger serving than that. They are also great two days out...

I made this for a brunch and was amazed at how quickly it disappeared. I used 8 eggs and added more milk. Following some advice in another recipe, I spread the cream cheese on the bread before cubing it. I made 1 1/2 times the syrup and we had a small amount leftover. I used half brown sugar and half white sugar in the sauce for extra flavor. Frozen blueberries work well. An added plus is that this warms up well in the microwave.

I made this for a brunch and was amazed at how quickly it disappeared! I used 8 eggs and increased the milk. I spread the cream cheese on the bread before cubing it and it worked great. Frozen blueberries were all I had and worked well. I did increase the amount of the sauce to 1 1/2 what it called for. To give it some extra flavor, I used half brown sugar and half white sugar in the sauce. The leftovers warmed up well in the microwave for a different lunch at work.

We all loved this recipe! I cut the butter to 3/4 cup and left everything else the same. (We didn't have artichoke). I used precooked bacon. I browned the chicken first and then browned the mushrooms while the chicken cooled enough to cut it up. I put the chicken and mushrooms in a separate plate and made the lemon butter sauce. I put the bacon and capers into the sauce, then added the warm chicken and mushroom mix. We chose to put it on top of the noodles at the table instead of tossing together. I used curly noodles because that was what I had on hand. (they cooked while I was doing all of the fussy stuff.) I think the whole thing took about 45 minutes from start to table.

I made this with red and green cabbage. It looked colorful and nice. It was a little too sweet for our taste. I'll try it again with less sugar next time

I made three batches of this for Christmas this year and was asked for the recipe multiple times. It was always the first candy to disappear form the plate. I use smooth peanut butter and like it best with white almond bark. It gets too soft with white chocolate chips. My son claims it's better than the Rocky Mountain Chocolate factory version,

I make several of these every year. Everyone loves them. I add a little more flour to the dough than the recipe calls for. The icing I use is a basic powdered sugar, vanilla, butter and milk one.

I took these eggs to a brunch and they were a hit. I cut the salt to a few shakes but otherwise followed the recipe exactly.

Toby loves these cookies. I rolled out the entire recipe 1/4" thick, cut out lots and lots of 1" circles and baked for 20 min. We even mailed some to the doggie cousin in Texas. They ship well and keep well. Now if puppy housebreaking would only be going so well...

we served this at my daughter's wedding for 250 people. We used friut punch concentrate from Costco and Ginger Ale instead of lemon-lime. It was delicious. Be aware that a serving size in this recipe is about 3 ounces. Allow two servings per cup and your're ready to go. I also froze the ice cream in muffin tins ahead of time so the servers could just unwrap and drop them in.

I've made this one several times now and there are never leftovers. I put onion and chopped fresh mushrooms in to saute with the orzo. We use freshly grated parmesean and just a little basil. It's a family favorite.

My son and I just finished making a double recipe for his spanish class.(It made about 48 small ones). It took about an hour from start to finish. I used a cookie press and it worked very well. They taste just like the ones we got from a street vender in Mexico!