So easy, fast, delicious, and surprisingly healthy for how good it tastes. Definitely will be making again!

I used boneless skinless breasts for this recipe. It was good, but not amazing. I followed the directions exactly and my sauce was somewhat oily and somewhat greasy, and certainly never reached the point of being a "dipping sauce," though I would've liked it to be. However, the chicken was still very good, so with some minor changes this would be a 5 star in my book.

Delicious, easy recipe. I followed it exactly so I could give an honest review, and if I make it again I may add/change some seasonings and proportions for my own tastes, as is normal - but if you are looking for a way to make pork chops more interesting, this is great. It's a sweet, tangy taste that you can alter depending on how much apricot vs. how much dressing you put in. My only advice is be aware that this recipe makes a lot of sauce, so you might want to alter the measurements depending on how many chops you are making. I made 6 medium-sized chops and there was plenty.

These were definitely 5-star enchiladas, though I admit I have no real experience with authentic Mexican food, only what you find in restaurants on the East Coast. Anyway, I forgot to buy tomato sauce, so I put a can of tomatoes in the blender. I also put in a jar of salsa, and the type of salsa you use is really going to change it. Mine was corn and black bean salsa, so it went well - the corn especially. The tortillas I used were too big, so I made them size XL from also adding more chopped pepper. I used homemade enchilada sauce and they were so fantastic. Awesome as leftovers too!

Easy, fast, delicious, and doesn't come from a mix. If you put plastic wrap over the top, against the surface, no skin forms in the fridge. Try it, it's great!

I have made this recipe twice, each time following exactly only without the garlic salt. It has been really great both times! We, at least, enjoyed the flavor of the maple and garlic blending together.

I had a little trouble getting the sauce to be as thick a I would have liked, but it was definitely a delicious meal. I am going to try it with chicken, too.

This is so amazingly delicious. I thought it was a little time-consuming to wait for everything to cool, and then refrigerate the pie, but in the end it was SO WORTH IT. The pie is amazing after it's been chilled. I was worried it would be too soft, but it's held together fantastically! I used a pre-made crust and it was still great. I'll definitely try it with other fruit.

This is a delicious way to make bratwurst that is pretty fast and easy. The potatoes are my favorite part of this recipe! You can tweak with the spices to your own tastes, but this version is definitely good.

I made this to the T and it came out fantastic. So delicious how it is! I haven't tried it with frosting yet, but I want to make it with this site's Cream Cheese Frosting II. Amazing!

This is a 4 star base with a lot of room for your own original improvement. I make it with a lot of vegetables, not just broccoli; stuffing mix over bread crumbs on top and bottom; sometimes I add cheese on top before the layer of stuffing mix. I also tend to make it in a bigger pan, so I add more veggies and a can of chicken gravy. You really can't go wrong with this.

This recipe is absolutely amazing. I followed the directions exactly, though I refrigerated the batter before and after rolling, and before and after dipping in chocolate. Even with that, it takes only a few minutes in the fridge and is a breeze to make. And SO delicious!

I made this recipe almost exactly along the instructions; I only added a little splash of vanilla extract and a sprinkle of ground cinnamon. They turned out great! They are really thick and puffy, but the middle cooks through right away. I doubled the recipe and it fed 4 people with some batter left over. Next time I'm going to add some chocolate chips or maybe a mashed banana just to see how it turns out. Delicious!

I used this recipe on some regular mix cupcakes and it turned them into something fantastic! I halved the recipe because I didn't have enough cupcakes to need the full amount, in fact I would say this recipe makes a lot more frosting than you need, at least for cupcakes. First, let me say I had absolutely NO problem with the consistency. I used softened cream cheese and beat in the vanilla, then added the softened butter in small amounts, though I used slightly less butter than the recipe calls for. Then I added the sugar a little at a time. As soon as the first 1/4 cup was mixed in, it looked like perfect frosting, with a thick consistency and a shiny texture. I added as much sugar as it needed to get the taste I was going for - for my halved version, it was somewhere around 3/4 cup. And it only took a couple minutes to make! I'll definitely use this again. 5 stars!

I made this for dinner using Buttery Corn Bread as the topping, and it was fantastic! I used ground turkey instead of beef, but otherwise I followed the recipe proportions exactly. The meat tasted really good, though the only salsa I had on hand was Newman's Own Mango, so it did taste a lot like mango salsa and not very much like anything else. Also, I don't have a cast iron skillet so I ended up using a rectangular glass pan and I think it could do well to increase the meat/cornbread ratio if you make it in a larger pan as I did. It was a great tasty dinner that was super easy to make - only dirtied 2 bowls for the cornbread and a skillet for this. 5 stars, easily.

I just used this recipe as the cornbread topping for Corn Bread Hamburger Pie and let me tell you, it was great! I would give it 5 stars except I didn't try making it as bread, yet - so after I do that I'll write another review - however, it had a great fluffy texture and delicious taste, just sweet enough. Fantastic recipe, really easy to make! UPDATE: I brought this (as bread) to Thanksgiving dinner and it was a huge hit! It's so fluffy and delicious! I cut it into rectangles rather than squares because it rose so high, a whole square would have been too much for one person! 5 stars for sure!

This is definitely a delicious and easy recipe which I have made many times; the only reason I didn't give it 5 stars is because the middle of the crust has never been done. My attempts at pre-baking have so far been unsuccessful, but I do recommend the recipe to more experienced bakers!

This pie is so amazing! I don't see how anyone could have it turn out "too dry" either, because when I first cut into it (too impatient to let it cool enough) it was practically soupy inside! My "alterations" if you can call them that: No celery, I used frozen peas, carrots, and corn. I didn't put in celery seed either, since I didn't have any. I used Shop-Rite brand pie crusts and forgot to bring them to room temperature first :P but otherwise I followed it to a T. I will DEFINITELY make this again! I only wish I could stop eating it!!!!

I made this meatloaf using reduced sodium mushroom soup, ground turkey (also tried with beef, but I like turkey), and a ground sausage that was labeled "Sweet Italian," though now I don't know the brand. Anyway, it was delicious! My only problem was that I added too much diced peppers and onions, so instead of roll it out I followed the advice of another reviewer and instead put half the meat mixture, then half the soup, then the other half of the meat. I did pour the rest on top halfway through. Because I made it that way instead, it wasn't sealed and the soup primarily ran out of the center - but it tasted so great, I didn't care. Also, I didn't feel the sausage ever overpowered the rest of the flavors. I have made this several times in this way because it's faster than rolling it, and it's also really good with sliced fresh mushrooms in the middle and on top.

These are so delicious! Also, it was pretty easy to make and I was able to roll them out and use a glass as a biscuit cutter so they looked divine at the end. The whole wheat taste is awesome!