My first stuffing! The broth amount and bread consistency are key to the success of this recipe. We went to a local Oregon bakery and picked up loaves of just baked artisan and multi-grain breads and sliced into cubes then baked at 250 for 25 minutes (checking frequently). The hearty, chewy texture of the bread was very successful with this recipe as it did not become soggy during the cooking process. We added 2.5 cups of stock (just enough to moisten) and a pound of crumbled, cooked sage sausage. I did stir it after the first hour in the pot and then occasionally during the cooking time. This was necessary as the stuffing becomes very brown on the bottom. I agree that the high setting may not be needed since all the crock pot process is doing is re-incorporating the bread with the stock and other flavors. Many of the 17 folks at our dinner were interested in how this recipe would turn out and we were all pleased with the results.

Really great! Like others I substituted cayenne pepper for the red pepper flakes. I love my taco's to have fresh onions so I used those instead of the powder. It's much more economical to make your own spice mixes so I will add jars of this to my refill jars of Emeril's Essence and Emeril's Southwestern Blend.

A-MA-ZING...simply amazing! I followed the advice of other reviewers and dredged the chicken in flour first. Then I sauteed an onion and some peppers and set aside. Next was to quickly sear/brown bite-sized pieces of chicken (you want that crunchy coating) and added the sauce and cooked veggies to simmer. For the hot sauce you MUST use Sriracha Hot Chili Sauce (Rooster Sauce). It MAKES the dish. My chicken was sticky, sweet and spicy just the way it was supposed to be. What an amazing flavor profile. I'm thrilled with this recipe!

Fantastic base!! A dab of Dijon, sour cream, green onions, and some garlic gave it the customized "oompoh" just for us. I used a salt & pepper rotissery chicken and low fat mayo/s.cream. A wonderful low-carb meal/salad! Great stuff! Will use regularly!!

Excellent! I also used Pampered Chef Dill Mix and a prepared Sandwich Spread (mayo & relish). Be sure to let it sit awhile or those dehydrated onions will be crunchy. Great as a low-carb salad! Thanks for sharing your secret recipe!

EXCELLENT AND EASY! I made these in my mini muffin tin without liners but sprayed well with Pam. Used the Fudge Brownie mix and followed the box recipe for "fudgy" brownies (using 2 eggs). The cups were filled 1/2 way and I pressed the candy into them. Because of the "fudgy" recipe, there was not that much of a rise and they were very easy to pop out of the pan with a simple twist (when cool of course, LOL). I can see many tasty variations on this with Reeses Pieces, Caramel Swirl Kisses or even Butterscotch chips. Drizzling them with melted chocolate or carmel would be an extra decadent treat!

Very good - just on the border of too sweet for my taste though. Does remind one of a tres leches cake. Be sure to use the Cool Whipped Frosting and follow other reviewers advice of poking large holes and soaking the cake until room temperature then refrigerating. We could only wait 7 hours to dig in and it was tasty. Bet it will be GREAT tomorrow. Oh and I made this in a bundt pan because I didn't want a soggy bottom.

Really good when you want something other than sickening sweet canned frosting. Lot's of different flavor combinations possible. I used this on a Coconut Cream Cake and used white chocolate pudding with a squirt more of the coconut cream instead of the vanilla extract. The pudding takes away the Cool-Whip flavor very nicely.

Wow - this is fantastic!! I also followed the Bisquick recipe and used real butter plus a tad more vanilla in the batter. There is a Cherry Marble Cake recipe on here that uses a yellow cake mix with pie filling swirled through it that's very similar but I really like the crispy edges of this coffee cake to serve to guests. I plan on adding the almonds next time. So versatile - so yummy!! This is a great one to take to work and impress your co-workers.

This is another recipe I have been making for years. But where are the spices? So bland as posted! Add some cumin and chili powder or whatever spices you want and bump it up some. I skip the olives and would only use the cheddar as a garnish. The cream cheese does the work in this recipe. Use Tostitos Scoops or baked flour chips. A guilt free dip that is VERY popular with everyone you'll make it for. Be ready because people WILL ask you for this recipe!

My mom made this for me growing up but I had forgotten exactly how she did it. I do remember she always made a happy face on the steamed whole yolk with ketchup. We love "Eggy-Toast" and I am thrilled to get the exact directions to do it myself the proper way for my own son. Hurray! This is definitely a recipe you remember growing up and pass down from generation to generation.

This is excellent! I used imitation crab, (light) Miracle Whip, Splenda and celery salt. My son requested a bit of lemon, green onion and some Pampered Chef Dill Mix. You really should make this a day in advance so the flavors have time to get happy together.

Comfort Food! Once I got the roux down (it took 2 tries), it was fantastic. I added the ceyenne pepper, seasoned salt and cracked black pepper. We used the Budding Luncheon Meat. Served it on toasted potato bread buns. I bet it would be great on biscuts! The boys scarfed them down faster than I could serve them. Goes down well with a BIG glass of cold MILK!

Mui Bien! Of course I had to do it "my way". 1. Used 2 nice large hand trimmed chicken breasts. 2. Patted them down with Emeril's Southwestern Essence and lightly seared with onions and some bell pepper. 3. Poured in the chicken stock, two cans of Rotel Tomatoes w/ Lime & Cilantro and a large jar of La Victoria Salsa Verde and added the spices (plus a bay leaf). 4. Simmered the breast 40 minutes then pulled out and shredded. 5. Returned to pot and added beans & a large can of sweet corn. 6. Cooked the chili down several hours and added a couple of cubes of chicken broth and vegetable broth along the way with some water and cornstarch. This is a GREAT, healthy chili with an interesting flavor which we all enjoyed and I will make again. This is NOT a recipe I will share as good chili recipes are "sacred". Ha!

This was mui bueno! I added green chilies, seasoned (drained) black beans, taco seasoning, Emeril's Southwest Essence, (drained) Mexicorn and a can of Rotel. Did not use the sour cream but I did layer the ingredients using split white corn taco shells. Seemed a bit soggy so next time I'll double the thickness of the taco shells. Nice paired with a salad tossed with southwestern ranch dressing. A good recipe to customize to your own taste. I just love these recipes where canned products end up being used so creatively you can't tell they're canned.

I was excited to try because it was so freakin' simple and good. Here are my SUPER EASY CHEATS: Use a pre-made Nilla Wafer crust, canned apple pie filling and the pre-made tub of Philly Cheesecake Mix found in your grocery deli section by the cream cheese. Add yummy caramel and chopped nuts to the top (or crushed toffee bits/candy) and let it sit for a few hours. EASY AND YUMMY!

This is a regular in our house! I use cream of mushroom soup and chicken broth to give the sauce some oomph and to make extra. You can also add green or white sauteed onions if you desire. Adding some dry italian salad dressing mix to your flour will really help kick the flavor up a notch. Don't forget to add cold water to your cornstarch! The perfect partner for this is egg noodles. A great recipe for weeknight or for company. Always a winner.

Good stuff! Like everyone else, I cut back on the sugar and butter. Whenever possible I like to lighten up ingredients so I used Egg Beaters, Splenda & poured in I Can't Believe It's Not Butter Spray. I was able to reduce baking time to 45 minutes. Served with Emeril's Dirty Rice recipe. Will be good with the Boilermaker Chili from this site too. A definite keeper!!

Fantastic! After reading the reviews I was sceptical that this recipe was on point but they were so simple I made them anyway. The cookies were crunchy around the edges and nice and soft in the middle. Just perfect. I can see where these would taste like an Almond Joy so next time I make them (and there WILL be a next time) I will add the almond and chocolate.

These are a classic.