Super easy! Very tasty--definitely going in the cookie tray rotation!

These were great! My extremely finicky Jack Russel loved them--as did her not so picky sister! I cut them into bone shapes and baked them about 40 minutes (the perfect time for the size I made). These were so easy, I'll make them for all my friend's dogs for Christmas!

So easy and so versatile! I use shredded Colby-Jack and change up the seasonings depending on my mood. Some days it's onion and garlic, some days it Greek, some days it just salt and pepper...and always it's delicious! Using sun dried tomatoes in place of pimentos is a tasty change!

I made a few changed but the recipe is still amazing to begin with! I used 1 package of crescent dough, a full pound of asparagus and 1/4 cup diced onion. I omitted the butter and sauteed the onion and garlic in a bit of olive oil with some Cavender's Greek seasoning--then added the asparagus and cooked until my texture preference. I baked the crescent crust (on a pizza stone) for 6 minutes. I used almost 4 oz. of spinach-artichoke cream cheese as the sauce and then topped with the asparagus/onion mixture and cheese. Back in the oven for 6 minutes, turned oven off and let sit on pizza stone an additional 4 minutes--PERFECT!!!! Next time I will double the asparagus and maybe add some tomatoes. A great, simple, delicious recipe!

Very quick and simple but ultimately it just tastes like spinach and mushroom soup. Needs A LOT of modifications. My mom took 1 bite and couldn't eat anymore (and we eat spinach on almost a daily basis). I'll keep looking for a low-fat, simple creamed spinach recipe.

Very tasty, I made a few changes--omitted the Parmesan and used spray butter. Very versatile recipe, next time I'm going to try using Greek seasonings instead of the Italian herbs for a different flavor!

Good but needs a few tweaks to be amazing! Toast the sesame seeds and roast the garlic first! Next time I will add an extra clove or two of garlic. Overall a great jumping off point to add numerous flavors too...perhaps sun dried tomatoes, roasted red peppers, olives...the options are endless!

AMAZING!!!! I omitted the celery and cayenne pepper. I doubled the spices,carrots, zucchini, chickpeas, and crushed tomatoes. I used 2 cups of vegetable broth instead of chicken broth. I followed another reviewer's advice--sauteed the onion and garlic in olive oil, then added broth, tomatoes and veggies. Simmer for 20-30 minutes. I cooked the chicken seperately and added to the vegetable mix when it was almost cooked--simmer entire mix until chicken is done. I served over whole wheat cous cous. This was a HUGE hit at my dinner party and it smelled fantastic simmering on the stove!

This is a simple easy favorite standby in our house! I use Saffron flavored rice and add diced tomatoes. For the meat eaters in my family I add some diced chicken (cooked in taco seasoning) and mixed in with the rice. Easy, cost efficient and delicious!

delicious! I cheated...used refrigerated cookie dough and the cupcakes were AMAZING! I prefer them warm with no frosting (not a fan of it) but I've gotten compliments on them cooled with vanilla frosting. Will definitely make again!

A few modifications...I doubled the crab meat and skipped the cocktail sauce. Baked at 350 degrees for about 20 minutes and it was fantastic! The result is delicious little crab dip tarts. A huge hit at our house. Next time I may add in some spinach or chopped artichokes.

AMAZING! A few subs--I used I can't believe it's not butter spray on the tortillas and then dredged them (twice) in the cinnamon sugar mix. I baked for about 10 minutes (first batch), 9 on the second and 7 on the third (as the batches got smaller so did the cooking time). I then dusted the freshly baked chips with generous sprinkle of the cinnamon sugar mixture! For the fruit I used strawberries, kiwi, papaya, and fuji apples with peach preserves. People fought over the leftovers to take home! I did use some of the leftover sauce to saute some shrimp and it was an incredible flavor. Tons of uses for the salsa...on pound cake, in a crepe, on pancakes, the list is endless! I already have requests to make it again!

decent, I made as a substitute for my mom who is allergic to avocado (she was very happy to have a "safe" version for her). I left out the garlic since she doesn't like it and reduced the amount of onion. I also added a dash of paprika and 2 chopped roma tomatoes for some texture. Overall--extremely easy and a great sub for my mom!

I halved the recipe and changed it slightly. I used 1/3 reduced fat plain cream cheese, mixed in dried Italian seasoning and about 1 tablespoon Ranch dressing. Baked on a pizza stone at 350 for about 14 minutes, pulled out of oven and allowed crust to crisp on stone for a few minutes. It got rave reviews--I served it for dinner along with a salad and it was a huge hit!

I doubled the amount of asparagus and it was pretty good. I think next time I may add some fresh herbs and more asparagus. I prefer more stuffing, less breading but my guests kept raving about them.

I totally changed the recipe but my issue was not with the filling but the actual bread itself. I used a mix of spinach, ricotta, fresh mozzerella and sun-dried tomatoes. The filling was amazing but the calzone crust itself was very flavorless and bland, perhaps next time I'll use homemade dough for more flavor.

This is actually the first loaf I've ever made using a bread machine...and I'm completely addicted! Making the second batch right now (the first loaf is almost gone)! I followed the instructions exactly and am certainly glad I did...FANTASTIC!

I would have given it 2 stars but my mom liked it so I'll go with 4. It was way too sweet for my taste (and I used an original flavor BBQ sauce-one that was not sweet to begin with). I can't imagine what it would taste like with a sweet BBQ. I felt like I was eating potatoes with syrup on them, quite gross to me. But, like I said, my mom really enjoyed it--enough for seconds. It is an easy recipe and I just threw everything in a baking bag (baked the potatoes for 30 minutes first then added the chicken and green peppers and cooked about 30 more minutes). Very easy but not suited to my taste...perhaps with some chili pepper in it...

Very tasty and a nice change my regular fare of chicken...chicken...and more chicken! I followed a few other suggestions and doubled the spices (except the salt)--next time I think I will try increasing the cumin and turmeric even more. I also cut the onion in half. I let this cook slowly over low heat to allow the flavors to intermingle and it was fantastic. For non-vegetarians I added some sliced smoked turkey sausage and it was a great compliment to the flavors of the cabbage and carrots! Everyone who has tasted it has asked for the recipe!!!

AMAZING!!!! I did cheat a little bit and used a rotisserie chicken from the grocery store to cut down on cooking time. I also had to reduce the chili powder and pepper (my Mom is a spice wimp) but the recipe is still delicious!!!! I doubled the green pepper and omitted onion (forgot to buy it). The chicken/cheese/tomato sauce mix simmered for almost an hour since my Mom was late leaving work--the extra cook time allowed all the flavors to mix and meld together wonderfully. We did add a can of black beans and will probably add some corn or spinach next time. The recipe makes plenty of the center filling--enough that I froze 1/3 to make another batch later and another 1/3 as the base for chicken tortilla soup in the fall! Great recipe, can be played with to suit everyone's taste!!! A definite one to repeat!!!!!