This is going to be a summer dish hit! I just made this pretty much as instructed but I omitted one jalapeno and added a can of baby white/yellow corn. Yum, yum, yum! I wanted to let it sit overnight so I can serve at a function tomorrow, but my husband, my oldest son and me kept eating it as soon as it was made. I know it will be even tastier tomorrow after the flavors marry. I can't wait to take this to upcoming summer outings. Maybe I should take copies of the recipe....just in case. :-)

I made this dish this evening and it was so yummy! I think it needed a little more salt, but it was so creamy and delicious. My kids loved it and the 4 year old had a second helping. So that's always a good sign. Thanks for the recipe.

These are wonderful. I just made them for dinner and my husband couldn't stop eating it. He said that he would serve this in his restaraunt. (He doesn't actually have one, but he always talks about the restaraunt he would love to own and what would be on his imaginary menu). He kept asking me about the recipe and what was in it because he said there's something in it that he really like. He was sopping up drippings with crusty bread. The only things I changed were adding a splash of Worchstershire (sp?) to the veggies and I didn't have celery so I omitted that. This was a winner.

Outstanding recipe. I was looking for the perfect winter comfort food and this was it. I've made pot pie the 'quick way' with cream of chicken and biscuit mix. I think I can throw that old recipe out. This was so tasty and creamy and real-tasting. My family devoured it and my dad who normally eats like a bird had two substantial helpings. I did make a couple changes though. 1). I prebaked the bottom pie crust for about 10 minutes, then let it cool. 2). I used a rotisserie chicken, pulled off the bone and diced. It was a time saver. 3). The recipe calls for throwing out the water that you use to boil the chicken and veggies. Don't pour it down the drain, but reserve it and use as part of your chicken broth for the sauce. That juice has so much flavor in it. 4). I did add about 1 tsp. of garlic powder but I didn't need much else in terms of spices (except salt & pepper). The rotisserie chicken has all the flavor in it you need. 5). I doubled the overall sauce mixture, but I still used 1/3 cup of flour and about 1.5 TBSP of corn starch. 6). I let the mixture slightly cool before pouring over chicken/veggies. This way it was able to thicken even more. I'm sure I will be making this again sometime soon. This is the best pot pie ever!

These were outstanding. Exactly what I was looking for when I made dinner for my husband and I last night. It was simple and delicious. I was worried about it being too simple, but they came out perfectly. The scallops were not overdone, the flavor was just right. The three other ingredients do not take away from the natural flavor of the scallops at all. The only change I had to make was with the garlic salt. I did not have any, so I substituted with onion salt and it turned out to be delicious. This is one of my all time favorites and I hope to make it for family/friends next time.

I really enjoyed this and so did my husband. I love one dish meals that have your protein, carbs and veggies in it. I think next time I will add a squeeze of fresh lemon juice to liven it up a little more. I'm sure I'll be making this again.

I enjoyed this recipe and felt great that it was nutritious and high in fiber. However, it was lacking a certain kick or oomph that I was looking for. I felt it needed a little salt and I wanted to drizzle Texas Pete or another hot sauce all over it. I think the next time I make these, I will try some the recommendations made by other reviewers with regards to caramelized onions and other extras. I think that would make this a bit more flavorful. I did use quinoa in this recipe which I enjoyed. It's nice to add that extra bit of protein. Thanks for the great lunch idea.

This is exactly what I was looking for. A friend of ours was in town from Beijing and he mentioned missing my grandmother's Russian Tea Cakes. She baked them every year during the holidays. I found this recipe and not only did he enjoy them, but I did too. It brought back many fond memories of my grandma baking at Christmas time. Thanks so much for the recipe and for sparking some wonderful memories.

Delicious. This sauce is very tasty and I love the thickness. you absolutely need to double recipe. That ensures you have enough sauce to dribble over some sticky rice. I would not consider it spicy at all though. You could put crushed red pepper or Korean hot pepper paste to kick up the heat. My kids even enjoyed this and that is an achievement.

I have been making these for years and always enjoy these. They are a hit with family and friends and they seem to get eaten very quickly. I've made it with and without the sugar/cinnamon mix and melted butter on top. I recommend always adding the butter and sugar/cinnamon. It takes this dessert to a whole different level.

I enjoyed the flavor of this recipe, although I feel it was a little light on the sauce. Mine was a bit dry. I think I will increase the amount of sauce next time. I was able to freeze these to use again though. They hold up well.

I enjoyed this cookie. The taste was great although I wish it were a little more chewy. I had to improvise because I ran out of oats so I substituted with a breakfast muesli mix that had oats, barley, flax and dates. It was good, but I like the original recipe better. I had cut back on the toffee as another reviewer suggested. I doubled the batch but used one bag of chocolate-covered toffee bits. It was perfect and if I'm not mistaken, my cookie was the first to run out at the cookie exchange. That always makes the baker feel like it was a job well done. :-)

Loved this. I made this for a recent Christmas party and it was delicious. Plus, I have friends who are vegetarians, so this is perfect for the non-meat-eaters. I did omit the lettuce as I heard someone else say that it wilts. And for those who like a little kick, adding a jalapeno with the green pepper would give it some nice heat. Thanks for the recipe.

This is one of my all time favorite desserts. It's so easy and so yummy. I like the finishing touch of melted butter and cinnamon/sugar on the top. It's best served slightly warm, but not too warm or the cream cheese oozes everywhere. If you like the flavor of cheesecake, but want a simpler, faster receipe, this is the one.

This is one of my all time favorite cookies. I JUST made these and I couldn't stop eating them. I do agree that they need to be cooked a bit longer, closer to 12 minutes. The only adjustments I made was to omit the raisins and adding 2 TBSP of ground flax seed. I LOVE the flavor flax provides not to mention the added protein and other benefits. I think next time, I will try to make a healthier version using more oats and applesauce instead of oil. Thank you for sharing this recipe. I believe it will become a family tradition in my home.

This is awesome. I was looking for the actual recipe of something my sister-in-law makes. However, she uses red onions instead of vidalia. Also, she mixes the ingredients, puts a dollop onto sliced french baguette bread and then bakes it. This solves the grease problem because the bread absorbs the oil and it makes the bread extra crunchy and tasty. YUM YUM YUM!

This is a good, basic chili. Easy to make and tasty. If you're wanting to make something simple, start here and you can slowly start adding and experimenting to make it your own. My mom doesn't really like chili, but she enjoyed this. It makes a great topper to pasta also.

First, I have to say that this recipe was very good. But I think a few changes need to be made to make it a five star recipe. The almond extract with the dark chocolate just doesn't do it for me. I think the combination doesn't fit well. Almond and vanilla or lighter flavors seem a better match. I think next time I will substitute either vanilla extract or a coffee liquor. The next suggestion would be to use chocolate chunks. Some reviewers thought mini chips would be better. I disagree. The reason being, when the cake is warmed up, the chips turn into goo and it makes the cake so much better. And the last thing. This is one of those cakes that needs to be served warm. When it's eaten cool, it doesn't have the same chocolatey impact. But warming individual slices really does the trick for this recipe. (And I added some Cool Whip on top. YUM!) Others mentioned greasing the pan well. This is a must. I had no problems with the cake sticking. And I did choose to let it cool a little longer than 10 minutes before I transferred it to a wire rack. Overall this was very good, but a few changes will take this cake over the top.

Excellent! This is so good. I made this Mother's Day weekend. When I started eating it, I couldn't believe how good it was. Moist, tasty and just delicious. I took some to my mom and she thought it was great. She didn't think I made it, but rather that it was store bought because it was so good. I will definitely be making this again. I think the only change I made was that I used pecans instead of walnuts. It was perfect. Thanks for the recipe.

I have to give this recipe five stars for several reasons. #1: It exceeded my expectations. I was not expecting to like this cake very much because it contains cherry filling and I don't really care for cherry fillings in cakes or pies. However, I made this recipe for my husband. #2: This cake was so moist, it was just wonderful. After I mixed the ingredients, I thought it looked a little thick. So I added about 14 cup of milk to the mix. #3: This cake reminded me a bit of Texas sheet cake. But the cake has such a great texture. It's soft, almost chewy, yet moist. If you are looking for a mix that actually has a separate filling, then this is not for you. The filling becomes part of the batter which is unique. You can't really even tell there's cherry filling in it. For someone who doesn't like cherry filling, I REALLY enjoyed this cake. I was pleasantly surprised and I'll probably be making it again.