Like other reviewers I added a sliced onion to the bottom of the crockpot instead of foil. I put half an onion and 3 celery stalks (cut to fit) inside the chicken, coated it with Creole Seasoning also from this site, and cooked per instructions. Wonderful, moist, tasty chicken! Great to keep on hand in the freezer, either cubed or shredded, for casseroles, pizza, nachos, enchiladas, etc. Thanks for the post!

Great way to use up bagged spinach that was about to go bad. I topped it with grated Emmentauler cheese (sp?). I loved this but my kids, who aren't spinach lovers, didn't. I'll make it again next time they're away!

Nice idea but the dish was way too salty for our tastes. The asparagus turned out wonderful baked; I used very thin stalks so they weren't chewy. Next time I'll drizzle them with real butter and bake. Thanks for posting; I guess my tastes aren't normal!

Per other reviewers I doubled the sauce, but alas, they were too tangy for anyone to enjoy. We all made puckered faces. Nice idea; thanks for the post.

Giving it 4 stars because my hubby doesn't care much for "sweet" meat. I used a 10-oz can of Campbell's French Onion Soup undiluted, in place of the salt, water/broth, and onion. Another change was using balsamic vinegar in place of red wine vinegar, and teriyaki instead of soy. Great basic recipe; sorry for all the changes but I used what I had and the improvisation was great. Kids ages 8 and 10 loved it. Served with steamed broccoli and garlic toast. Thanks for the post; it's in my keeper box!

Based on other reviews, I used 2cups wheat flour and 1/2 cup a/p. Used a full cup of whole milk, seasoned salt, and some garlic powder, and the bread came out wonderful. It is a little flat, but if yours is like a hockey puck, your yeast has probably expired. Thanks for the post, we'll use this often! Next time I'll add 3/4 cup shredded cheese for more flavor.

Made for a church potluck...pretty good; hubby said they tasted lighter than they looked. First batch was bland, really needs some light glaze like the photo, but without the recipe alongside, I improvised: I rolled the dough balls in a mixture of 1/3c sugar, 1 tsp allspice, 1 tsp ginger, and 1/2 tsp white pepper, with a sprinkle of chili powder. The spices added some zing; our kids who don't eat pepper, ages 8 & 9, liked them.

I used frozen chicken breasts, sprinkled with 1/2 pkg Tastefully Simple's "Garlic Garlic," covered with 1 can undiluted Golden Mushroom soup and cooked on Low for 4 hours. Added one 8-oz brick of cream cheese cut into 6 cubes for 30 mins to soften, then added 1 can undiluted Cream of Chicken soup, let cook while the noodles boiled, then spooned over. My 7 and 9-yr olds gave this TEN STARS and this recipe feeds our family of 4 twice. Served over wide egg noodles with petite green peas on the side, and cheesey garlic toast. A little starchy but delicious and easy! Thanks for the post, this one's a keeper.

My kids, ages 7 & 9, rated this FIVE STARS and went back for seconds both nights we had it. I took the advice of another reviewer and added a can of milk to the 2 cans cream of mushroom soup. Used egg noodles instead of spaghetti. Used 1/2 wheel of quesadilla cheese and mixed in 2 slices of individually-wrapped American cheese. On the second night, I crumbled six buttery round crackers over the top and baked it covered in foil for 30 mins...just right. This was creamy and delish. The extra milk made the dish a perfect consistency; without it's a little dry. I'll save this in my keeper file! Thanks for the post.

Was looking for a copy of a friend's recipe and found this, which is very close. I only used one roll of Owen's Hot Sausage without the ground beef. I used Campbell's Beefy Mushroom Soup and a can of generic Rotel, and didn't use any flour. I browned the sausage and onions the night before and drained the grease, then blotted with paper towels to absorb a little more. I added the tomatoes and soup and let it sit overnight. The next day, I warmed the mixture in the microwave and cubed the cheese; put in a crockpot on Low and the cheese was melted in under an hour. The soup gives a nice consistency; I put chips in a bowl and ladled the dip over the chips, and had my own homemade nachos. Tip #1: before you heat the crockpot, spray with cooking spray for easier cleanup. Tip #2: check the crockpot periodically and stir the dip; sometimes a 'skin' forms on the top, but once you stir it back in, it melts and is fine. I'll put this recipe in my Keeper box and use it often. Thanks for the post!

I made this last night for 15 hungry people at our poker night. I used the bread machine method (liquids first, then solids, with the yeast on top) and it worked great. For the filling I left out the raisins, and for the frosting I used milk instead of water in the powdered sugar and just eyeballed it; it was more like 4-5 tbsp milk instead of 2, making the consistency easy to pour over the cake. I made my own purple sugar, about 1/3 c sugar, 3 drops red food coloring, and 3 drops blue. If you do this I suggest mixing the food coloring together before adding it to the sugar, and it takes quite a bit of stirring to break up the colored bits, but it worked great. Tip: pour the colored sugar on RIGHT AFTER

Instead of canned broth I used strained broth left over from stewing chicken on 2 other recent occasions. This soup was awesome and will be a keeper in my recipe box! After I added the noodles, I also added 1/2 cup frozen corn and 1/2 cup frozen peas, 1 scant teaspoon poultry seasoning, 1 tsp seasoned salt, and 1 tbsp beef base, since I don't use salt when stewing chickens, it needed a little seasoning boost. Thanks for the post! Wonderful!

Perfect potluck dish for traveling! Here's how: make the dressing at home, let it cool and pour into a leakproof container, and seal the container in a ziplock bag. Gladlocks will leak! Toast the crunchies on the stovetop (in REAL butter, never the stuff in the tub!) and put crunchies in a container or quart-size ziplock bag. When you toast the nuts in real butter (not margarine), as the butter browns, the nuts become a little bit salty, and they offset the sweetness of the dressing. Do NOT use the seasoning packet; too much unhealthy sodium and MSG. Throw it away, it was only twenty cents and you're doing your body a favor. Nuts are heart- healthy; we prefer a mixture of pine nuts, sunflower seeds and sliced almonds because they look better and add texture. Use your nicest large bowl and tongs, and use the pre-shredded bag-o-cabbage to save time. When you arrive at your destination, put the cabbage in the bowl. As people line up to eat, add the dressing, a can of drained mandarin oranges, 1/2 cup of dried cranberries (Craisins), and the crunchies. Stir well to coat everything, but don't add the dressing too early or it gets soggy. This salad does not do well as a leftover. Thanks for the post!

These cakey cookies are wonderful! I put the zest of two oranges in, used fresh cranberries cut in half, and the cookies are very tasty. I didn't glaze them but I don't think it would be too sweet unless you coated them in glaze. Thanks for the post, this recipe is a keeper!

I give this a 4 because of "operator error." I read all the reviews and was careful to monitor the temperature. The flavor was great, but the whole pot seized because when I stirred, a small piece came out of the pot and landed on my knuckle, scalding it. It burned so badly that I stopped stirring to put cold water on it, and the brief time I took to relieve the burn was time that I wasn't stirring, and the whole amount became very stiff. I put it in the greased 9x13 pan hoping it would be okay, but even after it cooled, it was inedible. I couldn't cut it without it shattering. Maybe I'll try again another time, but I was disappointed that it was so time consuming and picky. Good luck and be careful stirring!

Keeper! Used a thawed pkg of frozen hash browns to save time. Cooked 3 slices bacon and browned the onion, celery, 1/2 of a quartered zucchini, and 1/2 of a quartered yellow squash in the bacon drippings (to sneak in some veggie nutrition). Served with garlic bread. Both kids (7&9yrs) loved it, so did hubby and I. Thanks for the post! Made a great-textured, stick-to-your-ribs, warming soup.

Since our 7&9-yr olds won't eat spicy foods, I onitted the cayenne and jalapenos (and the bell peppers 'cause we're not fond of them). I slow-cooked the peas the first 3 hours on High and the next 2 hours on Low, with a hambone from a honeybaked ham from Christmas. Due to other reviews I only added 5 cups water and the mixture was still soupy. However, the results are WONDERFUL and the honebaked hambone added a slightly sweet flavor, but not too sweet, just enough to make you come back for more. Thanks for the post!

Made according to the recipe but omitted the almonds. They are chocolatey and the raspberry flavor is very nice. Only drawback is they can't sit out on a buffet very long or else they become soft and meltey. Thanks for the post!

Family enjoyed this; I made it in a stoneware 8"x8" pan. During the last 10 mins. I put those canned fried onions and sharp cheddar on top. The edges were a little "done" but edible. Thanks for the post!

A friend made this for a church potluck and it was incredible! She gave me the recipe, and she had photocopied it from p. 271 from either a book or a chapter called "Simple Sides." I found her copy in some paperwork and I was about to submit this recipe, but when I did a search, I found the same one, same submitter. It's listed under "Classic Comfort Food," and I have to agree! Thanks to everyone for your ideas to tweak the recipe. I'm looking forward to making it at Christmas!