This was pretty good, the hubby and I liked it and the kids, well, they didn't care for it. I ended up using two packages of crescent rolls to cover all of the chicken mixture. I'm not sure if I'll try this one again.

These were SO YUMMY and very easy! I plopped the coconut mixture onto the hot graham cracker crust and let it sit and warm up a bit and then it was very easy to spread. I made these to give out in some treat baskets and I couldn't keep my hubby away from them! I will be making them at the holidays again next year!

We just enjoyed these for breakfast today and everyone loved them! I used 1 cup of shredded carrot and one cup of chopped apple. I subbed fat free sour cream for the buttermilk (since I didn't have any) and I added a bit more cinnamon! Just the thing for my large crop of apples and carrot! Healthy, tasty and very moist! I will make these again!

These were awesome! I halved the recipe and used some already cooked and mashed squash that I had in the freezer from last fall. I didn't measure it but I has enough that I didn't need to add the milk. I baked in a 9 inch round cake pan and I had 8 good size rolls. The whole family raved about these and the leftovers were still moist two days later-many homemade rolls are very dry by then! This is a keeper for me!

This was tasty in my opinion however a little too tart for two members of the family. It stayed nice and moist and the streusel was very good. I will probably make it again and just add a bit more sugar to the cake part to please those who aren't as into the rhubarb taste! Very easy and a good breakfast!

I was asked by all members of the fmaily not to make this again. It was okay but very unflavorful (if that is a word?). I added extra cheese and about 1/4 of a jar of pasta sauce to the meat since it was in the fridge and needed to be used and I was hoping it would jazz it up a bit-not really...I have had good luck with other impossible pies in the past but this one won't be made again...sorry.

This cake was so yummy! My first attempt at a pineapple upside down cake! The only thing I would change is to use only 1 cup of brown sugar or maybe even 3/4 cup-it was very sweet and we really like sweet in this house! I also only used 1/4 cup of butter in the bottom of the skillet. This was gone in two days and there are only 4 of us in the house! This is a keeper!

These were okay for us...everyone ate them but no one was begging me to make them again! I did use crushed crackers to "healthy" them up a bit and light Miracle Whip with relish insead of olives-I already had some open. The flavors were good and the kids liked how easy they were to eat and it was a good way to get tuna into them (they aren't big fans). The hubby thought they would be tasty with ham instead of tuna-I may try that! I actually liked them better the next day!

These are good for a healthy alternative to full fat cookies but to quote my husband, "They just aren't really like 'real' oatmeal cookies." I omitted the butter granules, they aren't anything I had on hand. I enjoyed them and they did get eaten up but I think I will keep trying to find a healthy cookie that tastes like a 'real' cookie-is that possible??

These were yummy pancakes! I did make a couple of adjustments, I subbed one mashed banana for the butter in the batter. I also used sour milk (skim milk and lemon juice) since I didn't have any buttermilk. I added a dash of cinnamon and the whole family enjoyed. When I told the hubby there was whole wheat flour and wheat germ in the pancakes (he usually prefers plain, all while flour ones) he said, "Wow, I couldn't tell! These are great!"

These biscuits have good flavor but I am giving them 4 starts because I didn't find them to be very biscuity, meaning not really flaky, more muffin-like in texture. They were very quick and healthy and a good alternative to using a baking mix that contains so many unknown ingredients!

This was a good recipe although I am still searching for the sweet and sour recipe that will really "WOW" the family. I used about a pound and a half of chicken so I doubled the sauce (except for the soy sauce for fear it would be too salty), used a 20oz can of pineapple and added sliced onion. Served over rice, this was a tasty dinner!

This was so yummy! Much better than the recipe on the back of the tapioca box that I tried before and thought was just okay! It is time consuming and I did end up cooking mine a bit too long (I had trouble deciding when it was thick enough-ended up plenty thick!) but it was still gobbled up by the whole family! This is a keeper recipe for me!

This was just okay for us. I'm giving it 4 starts since it was easy to make and very healthy but I was the only one in my family who liked it. Sorry-just wasn't to our liking I guess.

This was wonderful! I made it into muffins and I made it a little healthier by using only 3/4 cup of suger (and still they were plenty sweet), used fat free plain yogurt instead of oil and replaced 1/2 cup of the flour with oats! Still very moist and wonderful flavor. We spread with reduced fat cream cheese for a tasty breakfast!!

I made these with my boys on a recent snowday....they were so yummy!! I followed the suggestion of many of the other reviewers and didn't let the corn syrup/sugar mix get to boiling and they were perfect! I also made these last summer and used corn flakes instead of the rice krispies. I took them on a camping trip with the hubby's family and they were gone within hours! They also pack very well in my sons' lunch box!

I have tried many sugar cookie recipes and this one is one of the better ones. I gave it only four stars because I had to add more flour and some of my cookies were a little dry. I do think playing with the thickness and time in the oven could cure this but the ones that stayed soft also broke very easy. They are very tasty though and look beautiful with the sugar cookie icing from this site!

This is A fantastic icing for sugar cookies! Mine wasn't as shiny as the pictures when it dried but it got nice and hard and the colors stayed so bright! I used this on Michelle's Soft Sugar Cookies from this site! I will keep using this one for the holidays!

My mother in law gave me this recipe when I first met my husband. She has been making this recipe for over 30 years and now I have been making it for over 10! The only things that are different between the two recipes are that we peel, then cut the zucchini in half lenghtwise and then scrape all the seeds out with a sppon. Then slice the zucchini very thinly-a mandolin slicer works great! Also, prebaking the bottom crust after you press it into the pan for about 10 min brfore putting the filling on-this prevents the bottomw from getting soggy! My family and I love this dessert and it turns many people into zucchini lovers!

These were so fluffy and tasty! I used 1/2 cup of whole wheat flour and the rest all purpose. I added a bit of vanilla and the family gobbled them up! I like knowing exactly what is in my pancakes-the list on the side of the pancake mix is so long! I'll stick with these!