I've made alot of apple crisp. But this is the best and the easiest yet. Ive used this recipe many times since coming across it and never lets me down. The syrup really helps to keep this moist and very tasty. If I dont have alot of apples on hand, I will add frozen blueberries, cherries or raspberries. Then it becomes a bumble berry crisp. There is never any left overs of this desert and from that I know that this recipe is a keeper.

I cant say anything bad about this pizza crust. Its easy to make, to work with and taste great. Will use this recipe from now on. No more buying ready made pizzas.

this was sooo easy..makes me wonder why I never tried making them before. We love funnel cakes, but who wants to pay close to $10 for one? We dont have alot of fried foods, but this is one I will certainly make again. I use canola oil for frying and I was worried it would change the taste, but it didnt. thanks for such a great recipe..

I was looking for a recipe that was simular to one that came from a friend in nfld and found this one. I read a few of the other comments and decided to just increase the oatmeal and the peanut butter to 1 1/2 cups. This recipe didnt let me down..problem is..just cant eat one..lol

If I didnt try this recipe, I wouldnt of believed it would work and taste sooo good. The hardest part believe it or not.. was not being able to open the oven and take a peek lol. I took some other reviewers tips about cooking 9mins per lb, as my kids dont like too pink of meat. I put rub on it and used a rack. Wanted to make gravy at the end, but was worried it would have a burnt taste. Has anyone else had this problem? Anyhow..now I will be more apt to buy eye of round when it comes on sale, as I know how to cook it properly..!!!!

Ive tried a few other chicken lasagnas recipes in here, but find we like this one the best, with a few changes. I use the fresh flat lasagna noodles that you can buy in most grocery stores. I also used fresh spinach, chopped and microwaved for approx 2 mins on high. I didnthave any ricotta, so used a 250g tub of lite chive & herb cream cheese. I ran the spinach, cr cheese and eggs together in the food processor. Just mixing until blended. I then mixed with soup mixture as directed. When it came to putting it together, I changed the first step as I am use to a layer of sauce then pasta on the bottom. I then added the diced chicken, sauce then pasta again. I also put a layer of parchment paper in my 9x13. This saves so much trouble in clean up afterwards. With using the flavoured cream cheese it gave the lasagna the flavour it needed. I will make this again, as its a winner with my family.

I made these for valentine's day for our family, wanted a treat, but not the sugar. OMG.. they are great. I followed the suggestion of making the light cake version, but also used a jar of pitted sour cherries thickened with tapioca and sweetened with splendia instead of the pie filling. We didnt even bother putting any kind of cool whip on the top, as they were fantastic just as they were.

I havent tried this recipe..but thought that I would like to share how I fry zucchini. While growing up, one of my best friend was italian. Her mother cooked zucchini alot for part of the meal. She would slice the zucchini approx 1/4 inch thick, dip in beaten egg, then drop into seasoned flour. Which was just salt & pepper added to the flour. She would then fry them in a pan with oil, until golden brown. Then remove to a paper towel to drain. I have always fried my zucchini the same way, and it is awesome. I use canola oil for frying as we also watch our fats. Even my kids love friend zucchini this way.

Not sure on this one..we liked it, but thinking I could of changed something I did with it. I took other reviewers ideas about not cooking the tortelli so long, which i did. But wasnt that kean on the tortelli..maybe a meat filled tortelli, would of been better and leave out the sausage? I noticed someone else used spinach instead of leeks, this would make it taste even more like italian wedding soup? Has anyone else tried this? will make it again..but will try to change it a bit.. :0)

I agree... this is the best ever..It must have something to do with cooking at a lower temp and for a little longer..The only change I made was cutting the sugar down to 3/4 cup and adding 1 cup chopped pecans instead of 1/2 cup. This recipe is a keeper.. :0)

This is the first time Ive ever made chutney.. it was sooo easy! I was looking for a chutney recipe to use with our brie at our family xmas dinner. I followed another reviewer's suggestion of cutting back on the cidar vinegar to 1/4 cup and adding 2 tbsp brown sugar. With a little chopped almonds on top..and heated up.. its to die for!!! Thanks for such a great and easy recipe.

OMG!!! this is the best recipe and the most simple one that ive come across in ages for chicken. I used chicken breast with the bone and skin still on as I didnt have any skinless or boneless.The only thing I do different is I put on a sprayed rack on a tinfoil covered pan. This way the you dont have to add more calories by buttering the dish before hand. It also makes the chicken crisp all the way around it. My kids just loved it, and it was so tender inside. This is a recipe I am going to send around to all my friends and co-workers. A matter of fact, I had it in the oven right now. Just 10 mins more to go and yum lol.

OMG!!!..This is such a great recipe. Fast to make and great tasting. I read the other reviews before making it for the first time. I followed alot of their suggestions of cutting back on the butter and liquid, which IO did. 1/2 cup of butter is more than enough. I also toasted the bread light brown before cutting it in cubes. I used 1 chicken boullion disolved in 1 cup of the fluid left over from poaching the chicken. I had chicken backs that I wanted to use, instead of breast. I took off the skin, but left the bone in, to hold the meat together. I put the meat on the bottom of crock pot, then covered with the dressing. Dried cranberries were the added touch this needed. It was so nice to come home from work and only have to prepare a vegetable to go with supper. I will certainly make this again.

omg..this was so easy and so tasty..i followed other suggestions of using parchment paper and brushing with oil and seasoning with salt & pepper along with oregano. I was looking for a different way to cook eggplant without using alot of fat and this did the trick.

the name says it all..it is soooo good..my kids couldnt wait for the fudge to chill in the fridge once they had a taste of the beaters lol...im sure to pass this one on to my friends..

I made this cake for a family bq and one for a pot luck at work. We had the one at work first without anything added like frosting etc. We loved it, but I felt like something was still missing. So for the one that I was taking to the bq,I made the whipped cream frosting/pudding recipe that another reader had suggested. It really whipped up easy and made the finishing touch to the cake. Everyone loved it. I think next time I will even use more fruit as I never found it too moist like some of the other people mentioned. I will make again !!

I was looking for something close to Montana's warm spinach dip..this was pretty good..but something was missing..I also didnt micro mine..i baked it in oven until golden and bubbly

I followed the recipe exactly...but our family didnt feel this was a to die for chicken dish...

My family couldnt get enough of this dish. I made a couple of changes. One was to omit the spinach and use chopped broccoli and diced carrots instead. I partially cooked them in microwave first. Second was to subsitute the heavy cream with milk as we dont need that extra fat. I also used the frest lasagna sheets to save time. I covered it for 1 hour, then removed cover, sprinkled with shredded mozarella cheese. Cook until light golden. I found the recipe makes a very large pan. Next time I will use two smaller pans and freeze one, as Im a single working mom and want something easy and healthy for the kids.

OMG! I have never had cabbage rolls cooked in sauerkraut. I used my regular recipe which is very simular to this one with the exception that I add, diced peppers and a heaping tablespoon of horseradish to the filling. This gives it a nice little nip. I noticed that everyone cooks their cabbage. You dont need to do that. When you buy your cabbage make sure its clean then put it in a clean bag and tie it up and put in freezer for a few days. The night before you are going to make your rolls, take cabbage out of freezer, leave in bag and put in deep dish. It will thaw over night and the leaves will just fall off. I use to hate making rolls because having to cook the cabbage. Now I love making them even more. Hope this helps everyone out.