really good! My changes: - used 1.5 cups brown sugar in place of half of the white sugar - added a cup of walnuts - used unsalted butter They came out fantastic!! Thanks for the recipe

Great recipe -- a few comments though - - I added potatoes; I put them in with the chicken so they cook pre-cook. - I did not add the parsley (didn't have any) and I halved the thyme and it came out great. The recipe fits in a deep dish pie pan - if you're using a standard pie pan you may be able to get 2 pot pies out of this recipe. I will definitely make this again, THank you!

I have to say this is a bust. The white chocolate mousse is runny and won't frost the cake. I sit here with it half stuck to the sides of my cake and it looks awful. It's for my grandmothers 90th birthday and I don't know what to do. I did also try to add some vanilla instant pudding as someone recommended and it just became more "yellowed" and gross. I will never make this again. It's a good idea but in reality it is like putting yellowed soup on your cake.

These are so cute! I resized the recipe to make 50 penguins and it called for 2 3/4 eight ounce cream cheeses. We didn't even use half of it! We used jumbo olives as the recipe stated but in the future I think we'd do colossal. The medium are perfect for the heads. The beaks are truly the most difficult part. A small knife will work good to cut out a small section for the beak to fit in. As a previous reviewer suggested, the thinner the beaks the better. I ruined quite a few "heads" by trying to shove big beaks in there! We're serving these tomorrow at a Christmas party and I think they are going to be a big hit. Thanks for posting such a creative recipe!

Delicious!! Everyone absolutely loved it. I did make a few changes: I omitted the turkey liver, I used chicken broth instead of turkey stock, I used about double the amount of broth as called for, I used a challah, italian, white, and wheat bread mixture. I used only 12 oz of sausage (pork) and it was plenty. The cranberries and the apples really made this dish shine. I will definitely be making this dish again. Thank you for a great recipe!

I think this really is the best carrot cake ever. What I did: I drained the pineapples very well. I didn't use all of the liquid from the carrot/brown sugar mixture. I maybe used 2 tbsp of the brown sugar liquid. I omitted the raisins (by accident). I baked in 2 9" cake pans (don't now why everyone says this makes so much cake -- it was perfect in two 9" pans) for 40 minutes. Everyone LOVED the cake. I frosted it with the bourbon cream cheese frosting from this site. I will definitely be making this again!

Delicious frosting but don't let the bourbon fool you; it will taste strong when you make it but the next day you will hardly be able to taste it. Everyone loved it though !

Just made the recipe and I think it looks and tastes good except it's too much sugar. If I made it again I would use probably 4C cranberries to 1.25 cups sugar.

These cookies came out fabulous and were indeed worth the effort. A few tips: -Make sure to boil the pineapple mixture (takes a while on med low heat) before chilling - that way it thickens up nicely. -crush the walnuts up extra fine as regular chopped walnuts were too big. -Add extra milk (if needed) to the frosting to make it loose enough to drizzle. Sprinkle the nuts quickly so they will harden into the frosting. Used these for a cookie swap and they were a big hit. I will definitely make again and possibly attempt other fillings. Thanks for a great recipe

I loved these cookies. I made a few minor changes though. I doubled the recipe and added 1/2 tsp cinnamon and 1 bag of dark chocolate chocolate chips. I used a large size scoop (3 tbsp) and baked for 12 minutes. They came out PERFECT. It's true - even if they don't look done, take them out. They will be perfect ... Thanks for the great recipe