Perfecto!!!!!

Fabulous!! I didn't get rave reviews on this dressing as we had SO MUCH good food, but seeing as that I prepared most of it and was especially excited to try this recipe I have to say it came out perfect. I love the sweetness and the pecans give it such a nice crunch. I changed the preperation method just a bit to suit my taste: I added the apple juice and chopped apples to the pan of butter, onion, and celery after they where done cooking and I just heated through. In addition to adding the apples, I threw in 3/4 cup of dried cranberries. I couldn't find "herb seasoned dry bread stuffing mix" so I just used poultry seasoning to taste. YUM! This will be a staple in my house from now on.

You don't have to use 12 chicken breasts for this recipe. I only used about 4 or 5, cooked them in an 8x8 casserole dish completely covered with the cranberry sauce for an all over marinade--perfect. The extra sauce is excellent over top of rice as well. Also, I used "My Grandmothers French Dressing" recipe from this site, so glad I did--mmmm. Lastly, use fresh chicken breasts, it'll turn out better, or at least it did out of the two times I've made this :) Thanks for sharing such an easy and delicious recipe!

DELICIOUS! I didn't want this to be too dense so I used half and half in place of the heavy cream and increased the Asiago to 3/4 c. I followed another reviewers suggestion to add the sundried tomotoes from the start to allow them to soften up, so glad I did. Other than that, I didn't have a red onion on hand so I used shallots and sauted that in 2 tblsp of olive oil rather than butter. I also threw in about 1/2 c. of pine nuts w/ the garlic and shallots, omitted green onions and used 1/4 c. chopped fresh basil. I used Penne pasta and toppped w/ parsley and feta cheese. My new favorite dish! Thank you so much Michelle, for sharing such a wonderful recipe!

Best lasagna ever! I only used 25-oz of marinara when I initially made this recipe, was told it could use more thus the 40-oz listing. Be cautious about how much is used as a good lasagna is not soupy.

Tasty

If I could give this recipe more than 5 stars I would. This is the best muffin recipe ever. It's healthy, nutritious, filling, AND DELICIOUS!!! I didn't have oat bran so I used milled flaxseed instead. I used 2 small banana's, splenda in lieu of sugar and apple sauce in place of the oil. LOVE IT!!!!

It kills me how people go in and mutilate a perfectly good recipe. Then you have bad reviews and more mutilations. I read these reviews and decided I'd make the recipe just as it calls and I recommend not changing a thing (except maybe adding 1/2 tsp of vanilla to your egg mixture). I DO recommend sifting the flour, twice. That makes for a fluffier pancake. Let your egg and milk set at room tempurature and use unsalted butter. Beat your egg, add the melted butter and beat lightly until blended, then lightly beat in your milk (careful not to overbeat your egg). Add to your dry mixture. Your result is a fluffy, delicious, good old fashion pancake. This is one is a keeper!

Healthy and tasty, absolutely loved the texture of these, will be making again and again and again. The only alteration I made was that I used applesauce in place of the oil. Thanks for sharing such a healthy alternative to chocolate chip cookies (and quicker too)!

I give this recipe 5 stars for health and taste. I did not have pastry flour so I used whole wheat flour. I omitted the oil and replaced that 1 for 1 with extra apple sauce, used Splenda instead of sugar and added about 1 tsp of brown sugar. This reduced the overall fat to 6% and calories to 193 per serving (2 waffles). Thanks for the wholesome waffle recipe, will make often.

I give this recipe 5 stars for health plus taste. No need to change anything, the texture and taste is just right for such a healthy dish, and the nutritional value is fantastic! I recommend serving w/ the "Blueberry Sauce" recipe submitted by Isybel (substituting the sugar w/ splenda/honey). I also threw in some whey protein powder (about 1/3 c.) for all you other fitness fanatics out there.

A little bland, but really healthy and good for you! I altered the recipe just a tad to offset the blandness by adding 1 tablespoon of brown sugar + 1/2 tablespoon or more white sugar (or splenda) and 1/2 teaspoon of Vanilla extract. Also the batter came out a bit runny so I recommend adding up to 1/2 c. of 100% whole wheat flour, I also threw in some wheat germ (about 1/4 c. or less). Will make this again b/c I love the healthy whole grains!

This recipe turned out perfect. I followed the directions exactly and they came out just right. I did add 1/2 capful of vanilla extract! Thanks for the great recipe!

I like this bread, it did come out a little dense but all the better for an olive oil and vinegar dip. The crust was perfect, the bread itself had an excellent soft and chewy texture. It wasn't too flavorful but wasn't by any means bad. I will definitly be making this again, perfect accompaniment to any italian dish, esp if dipping the bread in oils! Update: Allow the bread to rise in oven with a pan of hot water resting on lower rack.

I really liked the flavor, wasn't too rich. Good. Thanks!

Really good, I esp. loved the gingersnap crust!

Delicious!

Yummy! Even substituting apple sauce for the oil and splenda for the sugar this recipe still came out very soft and good. Thanks for the great recipe, have been and will continue making this often.

Delicious!!!! I used banana cream pie filling instead of vanilla, and spritz canned whipping cream on the top sprinkled w/ toasted slivered almonds for decorative touch. Yummy!

This was good, wasn't as moist as I would have like it to be, but still pretty good. I didn't have allspice so I just omitted that, otherwise I followed the recipe exact, the spices where not overpowering like others have suggested, it was just right to acompany the pumpkin. Also, I just used canned pumpkin, as I've read commercially canned pumpkin could actually be more flavorful. It'll probably be fine either way.