Good base recipe. Skipped the tomatoes and peppers, added garlic to the beef and cheddar to the cornbread. Will definitely make again.

This looks too simple to be any good, but it is! The recipe works really well, and my sceptical husband couldn't believe how good this chicken turned out. Only make sure that you use the meaty parts of chicken with the skin still on - I once tried to substitute skinless chicken breast and it didn't work at all.

I followed the advice of previous reviews and added some salt, cinnamon and vanilla for flavor. I also added some wheat germ for added vitamins and fiber (about 2 tbl). I let the oats soak in reduced fat buttermilk for just over an hour. I used mini-muffin tins and they came out pretty good. They were a little bland, and I definitely plan on adding chunks of apple next time to boost the flavor even more. I use homemade applesauce, so it should be easy to leave it chunky instead of processing it in a food processor. Overall, these are yummy and very good for you.

Used one of those Reynolds roasting bags and it came out very moist.

Based on other reviewers, I decreased confectioners sugar to 3 cups. This is a great dessert, and reminds me of a local Philadelphia favorite called "butter cake", but this isn't as runny and gooey. Excellent recipe!

Seriously, such a good recipe. I follow it exactly (except I add an egg wash) and have now made this recipe 4 times. I have added dried cherries and cranberries and they have always come out perfect. Highly recommended!

I'm giving this 4 stars b/c I thought it was ok, but my guests loved it. I had a version of this before that was absolutely delicious, but I don't think this recipe was as good. Part of it may be that it was barely fridged for 4 hours, so possibly if it had "sat" longer, it would've tasted better. I also used cinnamon graham crackers b/c that's all I had, and I personally didn't like the cinnamon flavor in the cake, but other people thought it was a great touch. I think some great variations would be to make it like tiramisu with some coffee flavoring, b/c overall it just tasted plain to me - sweet - but plain in flavor. The version I had eaten before had vanilla and chocolate layers. I may try that next time, maybe even add some coffee into the mix. UPDATE: I made a variation with chocolate graham crackers and Fat/sugar free cheesecake pudding w/ dark chocolate frosting. It was REALLY good. The tip to heat up the frosting is a must since it's SO much easier that way and you end up getting a nice smooth, shiny coating just like an eclair. Also, I would recommend making this in a big rectangular tupperware so that you can just snap the lid on top. I kept finding my saran wrap would "suction" itself to my frosting when I made it in a pan and not look as pretty. It's also essential to let the cake sit for at least overnight. This version sat for 2 days and the texture was just WAY better than the first one I made which barely sat for 4 hours as the recipe stated.

Also made butter & peanut butter 3/4c. Used aluminum foil to line pan - no greasing and no dirty pan. Milk chocolate would have been better, the semi-sweet doesn't taste as good with peanut butter.

This cheesecake came out very good. I made it for a friends b-day at work and have gotten rave reviews so far. I did things a bit differently. I did use a water bath and unfortunately, although I covered the pan with foil some water seeped into the crust so it was a bit soggy. I cooked the cheesecake for an hour and then left it in the oven for 2 hours, left it on the counter for 1 hour and then put it in the fridge. Unfortunately there was a huge crack right down the center of my cake anyway. I'll have to figure out how to stop that, trial and error is the only option I guess. This was my very first cheesecake and was really a success especially with the good reviews I got from friends. Will definitely make this again.

I have been making this recipe for years. I have loved it every time. My husband likes it as well. I have changed it just a tad bit and normally add a little bit of milk and light sour cream to the cream of chicken soup. This makes it a little bit creamier then normal. very good

I just made these and couldn't wait for them to get to room temperature. I ate them warm, so I don't know if the texture hadn't "set" yet, but I'm used to my scones being a little more crumbly. Mine turned out a LITTLE bit cakier than crumbly, but it could be the changes/mistakes I made. First of all, I totally forgot baking powder, so I only had baking soda in the mix (still puffed up fine). I subbed fat free greek yogurt for sour cream. Instead of white flour, I used 2 c whole wheat flour, which made the mix drier since it absorbs more liquid, so I did have to add about a tablespoon more yogurt. My flavor variation was that I added a 1/2 cup of chopped assorted dried berries and 1 tsp of almond extract. The taste is really delicious; aromatic, lightly sweet, nutty from the whole wheat, airy/light, not too heavy or dense, moist... yum! The texture is not bad, just not what I expected from a scone, but let's see what it's like when it's cooled down.

This chicken was okay. The skin and seasoning was really good, I doubled it as most people suggested and rubbed the seasonings under and over the skin. I had a 4 pound chicken, cooked it for the recommended time and the white meat was dry and flavorless. My husband really liked it but I have a thing about dry chicken. The legs, thighs and wings were really good though which is why I am giving it 4 stars. I also didn't experience any smoking as others reviews wrote.