I'm giving this 5 stars because: 1. I got up early this morning and drove 3 hours to work. 2. I drove 3 hours back. 3. Made these bars and had every ingrediant in the house. 4. Picked up my daughter from school. 5. Cut these up and put them in cute Christmas bags to be sold a bake sale. 6. Drove daughter 1/2 hour to ice skating rink to practice Christmas show 7. Drove 45 minutes to second job. 8. My daughter and Son LOVED them:) 9. Happy Mom is a Happy house 10. Happy Holidays and thanks for sharing.

This was really, really good! I made the recipe exactly how it was written. However, if I make it again I will cut the butter in half. My picky one even went back for seconds. I will make this again. Thank you for sharing.

We were not a big fan of this one. The reason I love pecan pie is the filling- sticky, sweet and loads of it. This one barely had any filling. I would call it dry. I was dissapointed. I will stick with the Karo syrup recipe from now on. Thanks for sharing.

This was not bad. It is a super hardy meal that sticks to your ribs (my husbands quote) Easy to do. I did the recipe exactly as it stated using water instead of chicken stock. No need for salt it is salty enough with the soup and seasoning packet. I only used half the chicken breast and it was fine. Thanks for sharing the recipe.

This is a 4 star recipe as written, but a 5 star with the changes that I made. I don't care what your making it needs seasoning of some kind:) I used flash frozen chicken breast (not thawed) and they worked great. Here is what I added: Chicken stock instead of water, red potatoes quartered, baby carrots, 2 bay leaves and 2 celery stalks. I also only had one can of cream of chicken so I subbed the other with cream of mushroom and it worked fine. I also added garlic powder and pepper. I held off on the salt because of the stock and soup, but it really needed salt in the end. I cooked it on low for 8 hours and it was perfect. I got home to late and we ate in shifts last night so I was unable to do the dumplings on top, but I will do that next time. It was good without more like a chicken stew. This will go in my to busy to make dinner when I get home rotation of recipes. Thanks for sharing this is a keeper!

These were very good. Next time I will use the whole half of jalopeno. I used a half of a half because my pepper was so big. The lemon juice really brightened the flavor. thanks for sharing!

I made this tonight with a 2.78 lb eye of round roast. I followed the directions exactly. My roast went into a 500 degree oven at 4:04. I then reduced to 475 for 19 minutes turned the oven off and it was at 140 degrees at 5:30! I know, I know, thank god I had a thermometer in the meat or we would have had shoe leather for dinner. I was shocked and my dinner timing was off. I have a brand new oven that must hold heat really well. My advice to folks who got a roast over cooked or undercooked get yourself a meat thermometer. My other tip is to over season your roast like it is going to be over seasoned. I put what I thought was a lot of seasoning, but the roast could have taken a lot more of salt, pepper and garlic powder. I will make this again because it is easy, but I will gauge my time better. Thanks for sharing.

This was certainly easy to prepare. I took the advice of some other reviewers and sliced it up a couple of hours prior to being done and placed the slices back into the pot of au jus. I was a little worried about being "beery" because I could smell the beer almost until it was done, but in the final product no "beer" taste. My only complaint of the recipe was that the au jus was really flat and one demensional in flavor. I did not add salt, pepper or sasonings to the mix because honestly with the soup and beef broth I thought it might be a little on the salty side. Next time I will really season up the meat and sauce good. Thanks for sharing.

We did not care for this to much. I think there is an opportunity with this one with the chipotles. We did not care for the sour cream/chicken stock sauce. It curdled on us....Thanks for sharing the chicken was moist. It was just not our thing.

I thought this ok. I added lots of water because the time to shred my chicken was longer than 15 minutes. In fact I think it cooked closer to an hour. It was easy, but I think we prefer a less tomatoe sauce type of burrito filling. Thanks for sharing.

These were very good. I made some slight changes to the recipe. I used fresh garlic and onion and fried them up with the beef. I added a t of chili powder to the mix and a fair amount of salt and pepper. The meat stuffed 2 large peppers that I cut lenthwise because they are more stable in the pan. I did not add the can of sauce over the peppers because it seemed like a waste. I covered with foil and cooked them for 45 minutes then took the foil off and topped with cheese. This will be my go to recipe. Thanks for sharing.

This one was just ok for us. I didn't add the spinach because my bag was in a sorry state. Other than that I followed the recipe exactly. We love all the ingrediants just didn't like this combo. Thanks for sharing.

This was easy to prepare, good comfort food with stuff that I had in my pantry. The only changes I made was to use a red pepper instead of green and I use regular rice instead of converted so I had to adjust the liquid. Thanks for sharing.

I had a bag of Trader Joes meatballs in my freezer that I wanted to do something different with. This was easy. It was typical bbq meatballs nothing special. I served over butter noodles. Thanks for sharing.

This sort of reminded me of an easy arroz con pollo. The only thing missing were capers. First off, mine cooked in way under 1 hour. Second, I needed way more liquid. About 20 minutes in I needed to add more and again 15 minutes later. Next time I will use chicken stock and white wine (probably 2 Cups total) One cup was not enough. Using tomato sauce instead of the diced tomatoes would make it more authentic, but the diced was fine. I actually chopped mine up more into smaller pieces. Easy tasty meal...thanks!

I'm giving this five stars for many reasons. Ease of preperation, amount that it makes (I'll get at least 3+ meals out of a 4lb roast) and taste. I followed the directions exactly except for adding the 5oz bottle of hot sauce. I was seriously worried about getting "heat" from it and no taste. I probably used 1/2 of the bottle and it was fine. I'm already thinking of busy days or parties where this would be the perfect thing to serve to a large group and have it be economical. Thanks for sharing this recipe this one is a keeper.

My 13 year old daughter just made a batch of these. She asked for the milk chocolate chips instead of the semi sweet because she thinks the semi sweet are bitter. I have never had them with milk chocolate chips. Boy are they good. There are hardly any left.

These are pretty darn good. I added garlic powder (thought it would work with the spice combo) and I do not have dried basil just fresh so I deleted that spice. I thought it needed some salt, but other than that it is good and spicey and would make a good beer drinking appetizer. Thanks for sharing.

I was short on money, time and ingrediants and this fit the bill. I made some minor changes. Used green onions instead of white. Used yellow and red peppers instead of green. Finally, I didn't have rotini just elbow so that is what I used. The dressing was great and it made a lot even with 1/2lb of pasta. You could easily sub a can or two of tuna for the chicken. I didn't add any extra salt, but added about a teaspoon of pepper. Thanks Heather for sharing I will be making this again.

This was really, really good! I took another reviewers suggestion with boiling down the sauce until it was syrupy. Next time I will just grill the chicken and not marinate in the sauce. I will steam veggies and make rice and use the marinade as a sauce. My kids loved it not to spicey and I didn't change a thing. Thanks for sharing. I will be making this again and again.