Very, very good. I'd vote 5 stars but for the fact that I think the results would have been bland made exactly as specified. I didn't use C. of Chix soup because its full of preservatives and artificial flavorings. Instead I used l.o. chicken gravy and sherry. Then I added chives, garlic , nutmeg, and extra salt and pepper. Given those adjustments this is very fine.

I cheated and used Bridgeford frozen dinner rolls, cut into 1/4s. 'Hard to judge the results given that departure, but the family enjoyed them. I used crannies, rather than raisins and if I did so again, I'd soak them first in o.j. to soften them a bit.

Top notch! Even my husband who doesn't approve of high-calorie desserts succumbe to this pie. I cut the sugar in half, substituting a 1/8 of a cut of Nu-Stevia, in both the cranberry filling and the steusel topping. Used pecans instead of walnuts. This is a KEEPER!

Seems a pity to start with whole chicken breasts. This recipe s/REALLY/b all about using leftover roast chicken, leftover gravy and leftover cooked broccoli. That is what I used and it is a fine dish. I added 2/3 of the cheese to the leftover gravy wi/ enough fat free 1/2 & 1/2 to make a couple of cups of cheese sauce, to which I then added about a teaspoon of Franks hotsauce. Tasty. And economic, and a nice change from leftover roast chicken in soup, pot pie, or al la king.

Once again I tinkered so much that I'm not altogether sure what is mine and what is V. Monte's. It's a fine basic recipe. I altered it to use more zucc and dramatically less fat and suger (Nu-Stevia). Like any basically sound formula it stood up to this treatment and delivered a fine result. I've stashed my modification in myrecipes. It's too long to give here.

Lovely recipe. 'Using cavatappi (spiral maccaroni) pasta & bone-in, skin on, thighs cuz it's what I have on hand. I've substituted 2 stalks of sliced celery for the bell pepper, and simmered the mushrooms for the whole 40 min.,out of consideration to my finickey 10 y.o. Sauce is beautifully balanced thanks to the many reviewers notes about thorough browning. No wine, used a 1/4 c of rice wine vinegar in 1/2 c chicken stock. Tangy and complex. Thankx Mom.

These are dependablely delicious AND fast. 'big props to MadWendy! This is a great recipe for a classic cookie.

Interesting, not crispy, nor spready as I expected, yet intensely orangy if you follow the directions exactly. I'll pass on a second batch. I would guess that the 1st reviewer followed the recipe so exactly that she added no salt. I figured someone had omitted that, and so I put in 1/2t. They definitely take more like 15 minutes to cook at 375. Using real butter they are okay but not fabulous as a batch of honest to John orange almond butter cookies ought to be...

Thank you for sharing this recipe. It would seem that Idaho has been out of the loop on this dessert. 'First time anybody in my fam has encountered cake balls. My first batch went to my son's AWANA Happy B'Day Jesus party and not a single ball made it back alive. Even my dessert-wary husband loves them. I'll be taking another batch, made with Nutella instead of canned frosting, to my MIL's for Christmas. Thanks so much.

Thank you, Kelly and Aunt Teen! Your recipe rocks the fudge world! Who woulda thought that cooking the marshmallow cream could make such a difference in the texture and flavor. I suggest using Guittard bulk chocolate instead of chips and increase the amount of chopped nuts, but otherwise there is nothing I could add to or change to improve this recipe. It's both easy and utterly, sinfully delicious.

Once again I've messed around with this recipe right from the start, so I have no idea how it would have come out in it's original form. The inclusion of the 2T lemon juice is worth 4 stars all by itself. Genius! My variation; 1 40oz can of Yams, no butter, a 12 oz can of no-fat evaporated milk instead of milk and whipping cream, 1/2 c brown sugar 1/4 c Splenda instead of white sugar, 1 T cinnamon, 1/2 t mace, 1/2 t nutmeg, 3/4 t cloves, 1 t ginger (or more of any or all of the foregoing, to taste, the desired outcome is a highly spiced gingerbread flavor). This is far, far better than any pumpkin pie although it doesn't have the dense texture for which I was originally looking. Next time I'll double the quantity of yams and add another egg, adjusting the sugar, lemon juice and spices accordingly aiming for a 2-pie yield. If you prefer a fluffier pie seek no further.

Wonderful basic formula on which to hang variations. Lent itself beautifully to revision back to old school methods. (Am I the only person to dismiss bread machines with a sneer? As long as I have a large bowl, strong arms and a flat surface I don't need a bread machine. Know what is the absolute best place to raise bread except on the coldest days? It's the backseat of a parked car.) ;-}E

A keeper, although true to form I tinkered around with it. No fat sour cream, 1/4 c of Splenda wi 1/4 c honey, lemon extract,almonds & poppyseeds instead of orange juice concentrate & pecans. Very acceptable.

I remember using a slow cooker recipe like this one. I lost the Betty Crocker mini cookbook which contained it and I was so happy to locate this recipe using the ingredients search function here. Sadly this formula is too sweet and the cooking time renders the frozen green beans and baked beans to mush. In hindsight, I'd suggest fresh beans, no brown sugar and a 28 oz can of baked beans.

Served this with mixed reviews, "too puckery" even for my lemon-loving 9 year old. Friend from work says try basic recipe using Pina Colada frozen mix instead of pink lemonade. "Is delish"

This is a holiday staple in my home, although I have never made it with so few ingredients. Try adding salsa or a sm can of Ortega chilies and black olives or pepperoni and sun dried tomatoes mozzarella instead of cheddar or pre-thawed and very well drained frozen spinach and Swiss and a can of mushrooms or...it’s very malleable. Anything I would consider as omelet constituents would work in this recipe. My family has come to expect it as a part of every holiday that includes brunch or an overnight stay

I messed about with recipe as I nearly always do, the recipe as I cooked it varies from the original is some pretty salient points. My husband is a fat-phobe so I completely did away with the 1/2 c of oil. I trimmed the thighs of their the excess skin and fat leaving only the bit covering the outer face of each limb. I used a couple of T of fat-free ranch dressing and 2 eggs. 'Sprayed the pans (needed an extra 8x8 to hold all 12 thighs). Naturally, they were not totally fried-crispy given these modifications but they were nicely crunchy and a very tasty alternative to oven baked.

This will be a part of our gift giving again this Christmas. I customised it for my husband's men's bible study partners last year and remained it Brotherly Love soup. It made a great gift. Try processing dried tomatos with the seasoning in a food processor. The resulting seasoning mix can be pressed into a circular cake and used as a layer in the jar. This year I plan to further modify the seasoning mix to include freeze-dried refried beans and "tex/mex-ify" the herb blend. I'll add dehydrated corn and black beans to the dried lentils etc. My hope is to turn out a southwest chili-style version and rename the outcome Sopa Agape Noche Buena (Holy night brotherly love soup) or something like that.

I was looking for a recipe to customize. This one tolerated my tinkering beautifully. The results, a very pretty medium brown loaf filled the kitchen with an elusive blend of banana and p.b. smells. The first slice was not too crusty (can be a problem with freshly baked quick bread), finely crumbed, moist not not at all too sweet. My modifications were, 1/4 c butter, 2/3 c honey instead of white sugar, 2/3 c super chunk p.b., 1/2 c roasted peanuts, cinnamon & vanilla extract 1/2 t ea. All processed in food processor. A great recipe! Wonder if I could substutute applesauce for banana?

These mixes were a blessing to my Christmas season in so many ways: inexpensive and satisfying to assemble and give, beautiful in their jars on my counter decorated ready to be given, delicious baked, flattering when the rave reviews poured in after they were received and eaten...I can't praise them too highly. I'm gathering jars and formatting the recipe labels for this Christmas. It gives me a rich feeling just knowing I have this gift already picked out for so many on my list.