AWESOME MOIST COFFEE CAKE. I need my coffeecake to be very moist and this is the winner recipe for moistness. I did double the filling because the crumbs to me are so yummy. I also baked in a 9inch springform pan for an hour and it was perfect. Much easier to present on a dish and cut up when all you have to do is remove the sides of the springform pan. Next time I will add some chopped nuts to the crumb mixture and drizzle a conf sugar icing on top when its still warm(1 cup conf sugar, 1 tbs butter, 1 tbs milk or cream) and that would be the ultimate coffee cake! As a side note about all the reviews about the sugar being too much-I did not quite fill my cups full so I skimped a little- but I found it not to be too sweet at all.

I give three stars because this really shouldn't be called a cookie. It is more like a mini banana cake. The flavor isn't lacking-it's just weird to eat a cookie that actually tastes like a cake. For me it isn't a keeper recipe-maybe make in mini muffin tins instead. Bottoms do brown very easily. Be careful. I did bake at 375 for 14 minutes on the upper third rack of oven. The next day they were even worse because having them in an air tight container-they became too soft and yucky! Thanks anyway but I'll stick to just bread or muffins with bananas.

VERY YUMMY! As always-marinate chicken in buttermilk for a few hours before preparing(1cup milk 1tbs white vinegar or lemon juice if no buttermilk on hand)-makes the chicken sooo moist.I cooked bacon half way in skillet and removed. Then I added the spinach and garlic to the same skillet and cooked down(thanks to a tip from another reviewer). When done I squeezed in paper towels to take out some of the grease. Then I mixed with sour cream, a combo of mont jack and sharp cheddar cheese, pepper, salt, a little each of curry powder, red pepper flakes and hung paprika for a little xtra zip and rolled into chicken and cooked as directed with the bacon on top. Worth making. No leftovers-unfortunately!

If you love banana and coconut-you'll love this. With every bite- you'll get equal tastes of both. I used 1/2 cup white sugar and 1/2 cup brown sugar(I think the sugar could be cut back to equal 3/4 cup-coconut sweetens it up plenty), 2 cups banana, vanilla and coconut extract instead of almond, a very heaping 1/2 cup coconut, and milk chocolate chips instead of cherries(didn't have). I baked for like 50 minutes and used two 8 inch loaf pans. YUMMY, YUMMY, YUMMY!! A different recipe worth making.

These came out good. I sauteed the garlic and left it in the pan when I browned the chops(love garlic). I used the bread crumbs that already have parmesan cheese in it and added italian seasoning instead of dried parsley. Nice and moist. Four stars only because it wasn't something that blows your hair back.

Good recipe. I cut my potatoes into four for a smaller cut and used 1/4 cup olive oil with a packet of good seasons as others suggested(thank goodness because to my suprise my cupboard was bare of onion mix) and I let the potatoes sit in that for a few hours before baking. I did add salt/pepper and a sprinkle of garlic powder to enhance flavor a little. Not bad!

I had a bunch of old bananas to use up-so I decided to stray away from my usual recipe and got funky with this one..I'm so glad I did. DELICIOUS! I used butter instead of margarine, 7 or 8 med sized bananas(very ripe ones), 1/2 cup cocoa, regular sour cream(I mean why skimp on fat when there's choc involved),a few more chocolate chips and 3/4 cup walnuts. I also mixed my sour cream with the baking soda and let that sit a moment to take away the heaviness of the sour cream(it makes it more fluffy)- then added as directed. I always bake in the disposable aluminum loaf pans(I think breads cook in them the best) and it made four with this batch. I baked for 53 minutes and they were so moist and perfect. Thanks so much for sharing this one!

Very very good. Extremely tasty. I used only 1/2 onion and like 3 cloves garlic. Then I used two cans of diced tomatoes(used the one flavored with basalmic vingar/basil-great extra taste), sugar, sea salt, pepper, red pepper flakes, and used italian seasoning to taste. I doubled the cream and butter as well. Will def make again and again. THANKS!

Soo very moist and delicious..Almost too moist if that's possible. I made mini muffins and the kids loved them for snack. I used 4 bananas and next time I will throw in some walnuts or chocolate chips for a treat. A must make for the banana bread lovers.

Good recipe with a nice kick. I mixed the tomatoes, water, brown sugar, red vinegar(nicer flavor), salt, chili powder, mustard powder, garlic, and hot pepper sauce and let the chicken marinate in that for hours(didn't have celery seed or worcestechire sauce)then floured chicken and put olive oil in skillet and sauteed more garlic with some onions-then browned chicken on that and added all the liquid ingredients without removing the chicken. Came out nice. I served over egg noodles.

Very Yummy!! I did make the night before in bread machine and refrigerated overnight after I cut them. I took out in the morning and let sit for 45 minutes before cooking. I would suggest placing buns in 2 dishes- 1 is too tight of a squeeze and they get larger when cooking. I cooked 375 for 20 minutes..as per others suggestions. I didn't need to make extra icing..there was plenty for all the buns. I did however use an extra teaspoon of cinnamon. A nice treat.

10+++Stars. Restaurant quality and better. First I baked two pie crusts(Pillsbury-ready crusts..much easier) in 9 inch pie plates. Then I made the filling. I used 1 can chicken broth w/roasted veg flavoring to cook chicken. I added more like 5 tbs of butter to cook the onion/celery-I used a heaping 1/3 cup flour and added the whole can of broth and like 3 cups of milk/heavy cream mixture. I wanted alot of sauce to make sure it was plenty of liquid. I used corn, peas, cooked cut up carrots and potatoes(microwave cooks potatoes in no time), and salt and pepper to taste. I then poured my pot pie filling in the pie plates and topped with bisquick mixture(makes a great thick top crust-1 cup bisquick, 1/2 milk and 1 egg mix and pour on top) then cooked for 30 minutes. OH MY!!! DELICIOUS. I think the flavored chicken broth added such wonderful flavors. I've found a keeper with this recipe!

These were great cookies-I much prefer sugar cookies with butter opposed to shortening. I used all the ingredients as listed and did cut the dough in three and wrapped the flattened balls in plastic wrap and stuck in the fridge for a few hours. Makes it easier when you take it out and roll it- to do it in sections so the dough doesn't get too warm and sticky! Did use diff icing recipe because the reviews on this one weren't so promising. Really good recipe for cookie cutting with the kids! THANKS!

Average icing- I used butter instead of shortening and it still had a real conf sugar taste to it. Next time I'll add more vanilla or maybe some almond extract for a diff flavor. Consistency was good though for decorating cookies. It gets the job done!

Very worth making! I sauteed in olive oil- the garlic, sweet vidalia onion(didn't have green onion), and fresh cilantro(as others suggested)-I let those flavors cook out for a bit then added the chicken and sauteed for five minutes or so on each side . I then added 1/4 cup of red vinegar, juice from 1 lime and sugar and salt and pepper and let that simmer on low for 10-15 minutes.(I marinated my chicken in this liquid mixture for hours prior to making to guarantee my chicken would be moist) What a great taste-The cilantro really adds a nice mexican flavor. I used hard taco shells on the inside of the soft ones and they were fabulous with some cheese, sour cream, salsa, lettuce, and tomatoe...Easy meal with delicious tastes-Can't go wrong! For those of you who end up with dry chicken-you MUST marinate your chicken for atleast a few hours before cooking any dish!

I don't like giving such a low rating but this dish was not very good not horrible but not good. The acidic lime after-taste was waaay to overpowering and the breadcrumb was all soggy and fell right off the chicken(I even pre-coated chicken with flour to make sure it stuck real good) I personally just don't think chicken and lime make a great combination-I'll stick to lemon! Thanks anyway!

I've eaten alot of scones but never actually made them. These were very good. I divided the dough and made one batch with fresh blueberries and one batch with cinnamon & raisins(I soaked the raisins in boiling water for a few minutes to soften)I had every intention of adding vanilla to both but forgot so I can't wait to make more. Any excuse-they were delicious! I got 24 scones total and some were really large. Next time I'll know to make them smaller and have plenty of dough to make 3 different varieties and still get 10 or so per batch. So many great options to choose from-can't wait to add some choc chips! THANKS... Just an update to my above comments-I added a little honey and chopped up pistacchio's to a batch and they were superb! I also used my food processor to mix all the dry ingredients with the butter and then added the egg and sour cream-so much easier!

Very good recipe...Not a traditional Arroz Con Pollo recipe though but a good alternate. I marinated my chicken for a few hours(any liquid works-buttermilk, italian dressing etc..) then browned chicken on both sides in oil then added peppers(used red), onion, garlic and did the rest as listed but never removed the chicken from the pan-I let it finish cooking in all the liquids with the rice(rice is put in uncooked not cooked) and it was super moist. I used a can of diced tomatoes instead of stewed and I didn't have saffron so I used Abodo and extra Hungarian paprika(probably a little too much-it was spicy!) and I skipped the parsley. Very good dish with great flavor. Will make again and I look forward to the left-over tomorrow!

Def deserves more than 5 stars. Restaurant quality with a sauce that's to die for. I marinated my chicken in buttermilk for a few hours as I do with all my chicken before a meal(1cup milk 1 TBS vinegar or lemon juice if no buttermilk) for that extra moistness. Then I dipped in flour/paprika which I doubled because the wetness from the buttermilk let the flour stick very well so more was needed. I let that sit for awhile. Followed the rest of the recipe as is but used chicken stock(didn't have bouillon on hand)and doubled the heavy cream/cornstarch for more of a sauce and YYYUUUMMMYYY!!!! I've made a few different recipes for chicken cordon bleu and this one is def a keeper. Good Share!

I give 4 stars only because it is way too sweet and I have a huge sweet tooth. So for me to say that I know it is too sweet. Next time i'll cut the sugar amount in the sweet potatoes to a sprinkle. This def is more like a dessert than a side dish. The coconut in the topping is delicious and I used walnuts and they added a great touch. I covered for the first 20 minutes of baking but found the top wasn't getting crunchy so I wouldn't cover next time. I can't wait to try again with less sugar because it was yummy!