I made this crust exactly as written in the recipe, and it turned out perfect! The crust was flaky and tasty, and was used in a double-crusted chicken pot pie. Very good!

I LOVE Magic Cookie Bars!! I make these every year, just as directed. Whoever made up this recipe, is/was genius!!

Very good!! Used left over mashed potatoes, cheddar cheese, diced onion, and fried my own bacon. Then used panko crumbs, as was suggested in another review. Served them with ranch dressing. Great way to make something super yummy with leftovers. Both my husband and I loved them. We even made extra and froze them. Can't wait to fry those up!!

Not great. I myself did not like these, as I felt there were way too many bread crumbs in this recipe. At least half of the bread crumbs stayed on the baking sheet soaked in butter. Per others' suggestions, I cooked the potatoes at a higher temperature of 400 degrees for a little longer than directed. The potatoes themselves were cooked through and tasted fine, but the bread crumbs were just overpowering. I gave this recipe 3 stars because 2 out of 4 people who ate these potatoes liked them. However, I myself wish I had opted for another (baked) potato wedge recipe. I think these potatoes would have been better, had I omitted the seasoned bread crumbs all together and just used a seasoning of garlic powder, onion powder and seasoned salt. Of course, then it would become a whole new recipe. I won't be making this recipe again as it is written.

SUPER YUMMY!! My husband and I loved this recipe. It was so moist and flavorful. I made this bread without measuring out 1 exact cup of mashed bananas. I just used what I had on hand, which was 5 small/medium sized very ripe bananas. I also added 1 tablespoon of dark rum and 1 teaspoon of cinnamon to the banana and sour cream mixture. The recipe made enough batter for me to bake one large loaf of bread. The bread cooked for 55 minutes in my oven and came out perfectly cooked. The sour cream definitely made this bread taste like no other banana bread my husband or I have ever had. I think the addition of dark rum helped as well. This bread really came out delicious! I will definitely be making this recipe again and again!!!

I love "Fix-It and Forget-It" recipe's. The original recipe uses Seasoned salt instead of plain salt, which tastes even better. I have been making this chicken recipe forever! I love it!!

So good!!!

This recipe (with a few of my adjustments and adjustments made by other reviewers) was SOOOO GOOD! First, instead of cooking the onions, which I didn't have, I started right with cooking the ground beef. I seasoned extra lean ground beef with plenty of onion powder and garlic powder, some Adobo seasoning, steak seasoning, garlic salt, 1/2 small can of chopped green chilies (suggested by reviewers from New Mexico) and black pepper. I then added a scoop of sour cream to the cooled meat and about 1TB. of Worcestershire sauce. Next for the Au Gratin potato portion, I made the roux like directed (no problems here for me) and then mixed in about 2 tsp. of chicken bouillon and about 2 cups of 1% milk. When this mixture thickened up, I turned off the heat and added 2 cups of grated sharp cheddar cheese, the rest of the can of chopped green chilies, another 1 TB. of Worcestershire sauce and about 1/2C. of sour cream. To the sauce, I added my thin cut potato slices (I used 3 large red potatoes that I had boiled until tender, then peeled and sliced). Lastly, I layered my potato mixture with ground beef in a buttered baking dish (potatoes, beef, potatoes, beef, ending with potatoes). I baked dish covered at 350 degrees for 45 minutes. And then uncovered dish, added some green onions (chives) to the top and cooked for an additional 10 minutes. For the last 5 minutes, I broiled the dish in order to get a bubbly and toasty top. My husband loved the dish!!

Very good! I also added a little garlic powder, onion powder and fresh ground pepper. I used Guinness Draught for the beer. I will definitely be making this recipe again next St. Patrick's Day. It taste just like my mom's recipe, and she's Irish. :)

YUMMY!! This recipe is SO SO good, I can't wait to make it again!! I took others' suggestions and made these changes. I used Spanish rice, added corn, omitted the mushroom soup and added a couple of tablespoons of sour cream, reduced the amount of cheese, sauteed the onion with the chicken and used medium salsa rather than mild. This meal had so much flavor! I will be making this one again and again!!

Very good and tasty recipe!! I made these small changes: 1 tsp. chicken bouillon instead of 1 tsp. salt. I added a small amount of thinly sliced and chopped onion to the sauce when I added the garlic. And, I baked for 30 minutes covered with foil as I used frozen cod fillets. I served the fish with rice and a green salad. I will definitely be using this recipe again and again. My husband also loved it!!

My husband and I loved this recipe. I used thick boneless pork chops and added a few drops of Worcestershire and A-1 to the sauce. For the beer I used Guinness and for the bbq sauce I used the original flavor of Sweet Baby Ray's. I simmered the pork chops for a little less than an hour, and they came out very moist and had really great, tasty flavor. We will definitely be making this recipe again!

This pizza crust recipe was exactly what I was looking for! I was craving pizza, and I needed a recipe for a yummy pizza crust, but I didn't want to take hours making it. I was able to make this home-made pizza crust in just a few minutes. I followed the recipe exactly as written, allowing it to sit/rise while I prepared my toppings (about 15 minutes). It tasted way better than any crust I could have purchased at a store. I made my crust thin, so I froze my leftover dough in the freezer for breadsticks later. I recommend this recipe to anyone who may be looking for a fresh baked pizza crust, but does not have the time or does not want the complexity in making a traditional pizza crust. Very nice flavor and texture!

Very tasty! This was the first meatloaf my husband and I ever attempted to make. As a child, I really hated meatloaf night. My mom made the "traditional" style recipe. Yuck! We chose this recipe because I wanted to try something different and my husband loves bbq sauce. We followed the recipe almost exactly except we slightly cooked the bacon first and sauteed the onions in the bacon grease. We used lean meat, bbq ruffles and added extra bbq sauce on top of the meatloaf before topping it with the bacon. I really enjoyed it, although I'm still not a big meatloaf fan. However, my husband LOVED it. We both really liked the addition of bacon. The meatloaf smelled great and the leftovers were good too.