Wonderful cake, perfect for autumn. I served it at a dinner party and everyone raved. I did make a couple of changes, however. I substituted apple sauce for all but 1/4 cup of oil and I added cinnamon. Next time I make it I'll probably also add some cloves and nutmeg and maybe raisins. This recipe is a definite keeper.

Reviewed On: Sep. 29, 2009

This is a variation of a recipe I make all the time. When I make it I use 8 oz of Catalina style dressing, a can of whole cranberry sauce and an envelope of onion soup mix for the sauce. I usually make chicken cutlets so we don't have to struggle with bones, which can be messy in a dish like this. Everyone I have ever made it for just loves it. To Tayl5286 I'd say two things: -Use an entire evelope of onion soup mix. You'll get far more flavor. -While this is a "wet" not "creamy" sauce, I know from baking experience that some brands of jams and preserves have less substance than others. Try using different brands until you find one that melts down to a consistency that you like. This is a quick, great family meal that makes a nice enough presetation for company. I've even served it at a buffet dinner by cutting the chicken into bite size pieces before I cook it.

Reviewed On: Sep. 11, 2009

These cookies are excellent and much easier to make than one would imagine. For the spreading chocolate I melted the chocolate I use in my chocolate fountain. It hardens at room temperature, requires no tempering and the brand I use is pure chocolate. This recipe is going definitely going into my "favorites" folder.

Reviewed On: May 13, 2009