Wonderfully simple, wonderfully delicious ~ and that's just licking the spoon! I followd the recipe exactly, and used Strawberry flavored whipped cream. This made a delightful taste!

These enchiladas are so easy, and a wonderful way to use leftover cooked chicken. I've used both white and dark meat and it's delicious either way. A few things I do differently though: I skip the jalepeno salsa, since my 3-yr old daughter doesn't like things too hot, and I usually add extra green chilis to take its place. Also, I add about a 1/4 to 1/3 cup of cream cheese spread and a little onion with the food processor ingredients. Then on top, I sprinkle sliced jalepenos (deli ones from jar) for my hubby, and on top of mine & my daughter's I sprinkle sliced black olives. Such a versitle recipe sure to please the whole family, and easy to make!!!

I really liked this recipe! The only things I changed were: I shredded the chicken instead of chopped, I added black olives, and to the chicken I added some mexican seasonings just to jazz it up a bit. Overall, a very good "weeknight" recipe! Easy to make, and pleased the family. Also, the leftovers taste delicious, maybe even better!!

this is my vow to never use a slow cooker to cook anything but cheesy potatoes. what a way to ruin a $13 roast. yuk. talk about meat cooked into baby food. never again. it's not the recipes fault, it's the means.

Tasty !! Husband says it's against his religion to cook filet in a pan, but WOW, this was perfect. He couldn't shut up about how great it was. Didn't use quite as much balsamic or wine, 1/8 cup balsamic and filled to a total of 1/3 with a good quality Merlot. Didn't cook the meat as long as we are R / M-R people. Easy glaze that transforms a "piece of meat" into a gourmet meal. Pair this up with Renaissance Stuffed Mushrooms (see few changes in reviews) from this site and serve them as a side dish rather than an appetizer. Outstanding.

Nice touch to our valentines meal. Excellent. We cut the wine in half and used Merlot, used Mozzarella cheese and added 1 tbls of Italian bread crumbs. I PILED the filling on and thought it might melt out but it didn't. Paired this up with "Filet Mignon with Rich Balsamic Glaze" from this site, and served it with the steak rather than as an appetizer. Totally awesome.

This was exactly the lemon poppy seed cake I've been looking for. I like the pound cake texture, never had a light fluffy lemon poppy seed cake, just pound cake textured. I used the lemon juice from the lemon I zested and the rest bottled. Next time I will use all fresh squeezed. I also only used 4 eggs because we use jumbo. You definitely have to wrap this, refrigerate and rotate so the syrup works it's way through the entire loaf. I put this out at work and it was gone in the blink of an eye. Thank you for a classic.

This recipe turned out great. I used fresh vegetables and cream of celery soup. Definitely a holiday side dish. It made a lot for us, so tonight I put the leftovers in a pot, added chicken broth and milk and had a nummy creamy soup. Thanks for a great dual purpose recipe.

This was a great marinade/sauce. I added minced ginger because we're diggin' the ginger these days. I didn't grill the ribs because I thought they would be too tough (plus it's COLD outside). I rested them on a bed of onions, covered them with the sauce and cooked them in the oven 30 minutes on 400 and 30 minutes on 325. Tender and nummy. Not sure if ribs is the best choice for this sauce. Looking forward to using it on chicken breasts and cooking them on the grill. Thank you for a great tasty marinade recipe.

This is by far the best blueberry pie I have ever eaten and made. I'm a professional personal chef and I made this last night for a dinner party - every one raved about it. The only thing I'd change is the cornstarch, more makes a less oozy pie. But I have no complaints!

This recipe did nothing for us. I used beautiful Iowa Chops, cooked covered for 30 minutes and uncovered for about 30 minutes and even basted very often. They were dry even with the basting. I just didn't think there was any "wow" in the flavor. Maybe it's not even so much the recipe, I think I'll just stay away from baked chops period. (Want a GREAT pork recipe, try Pork Chops with Raspberry Sauce. Fast and delicious and talk about WOW !! )

There is just 1 word for this bread; INCREDIBLE. It was one of the best breads I have ever made. It took me longer to make it than it did for the family to eat it. YUMMY!!!!!

Wonderful flavor. For my large family I had to double the batch to bake 2 braids instead of one. (My husband & I have 6 daughters & 11 sons, 7 of our sons live at home ages 23 down to 7. Can they ever eat, especially homemade bread from scratch! (Thank goodness for our double oven - we bake one braid in the top oven & the other braid in the lower oven.) This is a pretty bread that is perfect any time of the year. It is a nice variety from traditional loaf bread.