I used 12 oz dark chocolate chips and creamy peanut butter for my hubby's birthday cake. Our kids (7 & 9) gave it "20 thumbs up" but I thought the peanut butter taste was barely there, maybe due to the dark chocolate chips instead of milk chocolate. The rest of my family rates it at 5 stars but I gave it 4 because I expected a Reese's Peanut Butter Cup flavor but it wasn't that strong. Thanks, will put this in my 'keeper' file.

I thought the batter was way too sweet; made my teeth curl. I used 2 15-oz cans of drained peaches but if I make again, will use a lot more peaches.

I used angel hair pasta for the base and omitted the butter in the soup. I used 1 can cream of mushroom, 1 can cream of chicken, and added a 4oz can of mushroom pieces, drained. I used the remainders of a veggie tray and cut raw broccoli and cauliflower very thinly, and put it on top of the pasta. Added the chicken, then 1-1/2 cups sharp cheddar shreds, then 1/2 cup Italian bread crumbs. The veggies were a tiny bit crunchy which added some texture. It's nice if you cut the chicken pieces and the veggies into bite-sized pieces, and it's easier for the kids to eat (ages 7 & 8). Mine say to rate this recipe 5 stars!

Let this slow-cook all day and the corned beef was tender and moist. The very best part was the 2 cubed potatoes I added 2 hours before it was served; they took on the richest, sweetest flavor I've ever tasted. My 7 and 8 yr olds loved it, and hubby had seconds. I used two bottles of Guinness for a 2-1/2 lb corned beef. Bravo!

AWESOME! My 6&8yr old kids beg for this. To lighten it, I used 1/2 cup natural applesauce and 1/2 cup oil and it came out moist and flavorful. Good thing it makes 2 loaves or else I'd be in the kitchen all day making more. Thanks for a great recipe! It's a "keeper."

Verry nice! Easy, and the house smelled wonderful. Thanks for an easy recipe!

My 6 and 8 yr olds are clamoring for more of this bread. I used two small cans of sliced olives, drained, and I upped the butter to 2 tbsp and increased the garlic salt to 1 tsp. This bread was so good, we were going back for seconds, and our dog snatched it off the counter! That's the first time he's ever done that, so I guess he'd give it a 5-star rating, too. Am going to make this again tonight for our church small group. Thanks for the recipe; my only advice to the person who had their olives macerated would be to use whole, pitted olives instead of the sliced ones. Or else, make the bread by hand without the machine. This is an easy, tasty recipe, wonderful with melted butter. **Updated 1/23/08** Used a cup of whole olives (pitted kalamatas and green olives) plus a can of drained, sliced black olives for variety. Love this bread! Great warm with melted butter! Kids, now ages 7&9 love it, too!

My 6- and 8-yr olds loved this. I made a couple of changes: I didn't add the rice, I used about 1/4 of the cheese, and I sprinkled the top with Italian seasoned bread crumbs in addition to the crushed buttery crackers. I also put a little garlic salt over the top to add more flavor. Next time, I'll add the garlic salt before it bakes. Thanks for the recipe!

First time to make it and it was declared "a keeper." My kids ages 6 and 8 loved it. I did this in two parts: first night I boiled the chicken and let it cool in the fridge. Next day I skimmed the fat and heated the broth. Added 5 tsp chicken base to broth. While broth heated, I cut the veggies and added to broth, then while that heated, I deboned the chicken; it went really fast, then added to broth. While that heated I made dumplings. Took 1-1/2 hours the first night, then about 45 mins for the second half. The base made the stew flavorful. Used fresh carrots sliced 1/4" thick, fresh celery and onion, and 1/2-bag of frozen soup veggies. Thanks for the post!

I've made this as elementary school teacher gifts for the past two years, and the teachers love it. I omit the cayenne and halve the amount of black pepper, then call it "Kid Friendly Creole Seasoning." I keep a batch of this in my cabinet and use it in many things: steak on the grill, baked chicken, in soups and stews, while cooking ground turkey or ground beef; anytime a little kick is needed. I even used it on my Thanksgiving turkey. Thanks for the recipe! Even my picky 6-yr old and 8-yr old kids eat this. Note: to reduce the salt, use Kosher salt; gives it a nice texture without as much salty taste.

Started this Friday morning for our church small group meeting Friday night. The house smelled great! I added a can of black beans (drained and rinsed) and 2 more cups of chicken broth to make it soupier. I put "sides" in bowls for guests to make their own versions (shredded cheese, fresh avocado, and sour cream). Used plain tortilla chips that guests could sprinkle over their own bowls, and made a pot of brown rice. Add a scoop of rice to your bowl, then put soup on top, then add your choice of sour cream, avocado, and/or cheese, and mix together. Yummy and great for a cold night!

I made this for friends who were on a float in our town's Christmas Parade. I used brown sugar instead of white, and poured it into several insulated mugs with lids. Everyone wanted the recipe, and it helped them warm up after a night on a float. (I suspect it helped us all *float* home, too!) The only other change was that after the sugar/water/orange peel mixture boiled, I turned the stove off and let it sit while I did an errand. When I returned, the mixture had thickened. Since I used a small saucepan, I heated half of the wine in the microwave then added everything into a large thermos. My husband said he could smell it when the thermos was opened! Oh, since there was already orange juice in it, I also added about 1/2 cup of orange liquer for an extra shot of cheer. Will definitely serve again! Thanks for the recipe.

I've made this several times...not many recipes leave me wanting more, but this one is wonderful! However, I only use about 2 Tbsp real butter (no margarine) because using the full amount leaves a greasy taste. I also use Campbell's Beef Broth/Double Strength to give it a rich flavor. By draining the canned mushrooms, they absorb more of the beefy flavor from the broth and onion soups. By the way, use the soups full strength from the can; do not add water. Thanks for the recipe; I'm making a double recipe now to take to a church potluck tomorrow. When it finishes baking I'll refrigerate it overnight, then put it in my crockpot at church in the morning and let it heat in the kitchen until it's time to eat.

I had made a pork roast and had lots of leftovers, so I did a search for recipes using "shredded chicken" and found this. My 6-and 8-yr olds even ate it. I used some random mixed veggies I had in the freezer, along with fresh celery and onion. I put some crushed buttery crackers on top and baked until golden. I loved that it didn't have canned soup in it; who knows what's in that stuff anyway. Thanks for the recipe. I had leftovers which I froze with a note to thaw and bake at 350 with crackers on top. This recipe made more like two casseroles with ample leftovers for a family of four.

My 6- and 8-yr olds helped me prepare this recipe. I added 1 tsp vanilla, 1 tsp butter flavoring, and 2 dashes of cinnamon. I used 4 ripe bananas. Kids and hubby raved! Kids enjoyed sharing the potato masher on the bananas, and we took turns with measuring spoons and measuring cups so they'd each have a turn. We baked at 350 for 65-70 minutes; the top was crusty and the bread was moist and flavorful. We didn't add nuts because my son dislikes them. Thanks for a great recipe!

If you use a flavored wild rice from a box, be sure you do NOT add the spice packet. This recipe adds spices, and the combination of worcestershire sauce gives a great flavor. My kids (ages 6 and 4) enjoyed it, and since the meat is cut during prep time, it saves time at the table. I added a 4-oz can of mushrooms, drained. This recipe will feed two adults and 2 children under 6 twice. My hubby had seconds, and we still have enough left over to have another meal. I think it would be great for a potluck. I served this with steamed broccoli and a roll.