Excellent cobbler recipe; I've never eaten better! We love the delicious combination of spices and white & brown sugar. This cobbler works well with half whole wheat pastry flour and half all-purpose flour also. Thanks for a great way to enjoy cooking with fresh peaches!

Delicious crust; we love the pecan shortbread taste. I used a half of a container of Cool Whip for the whipped topping. Next time I will double the cream cheese & whipped topping mixture so it is thicker and can stand up to that "steal the show" crust! I made my own blueberry pie topping from freshly-picked blueberries (boiled/dissolved 1 c. sugar & 1/2 c. water, then added 3 c. blueberries, 1 T. lemon juice and 1/4 t. cinnamon and cooked for several minutes. Thickened with cornstarch dissolved in 1-2 T. of cold water) and got many compliments on a delicious dessert.

My husband said these chocolate cookies remind him of "soft batch" cookies! the yield of 2 doz. is off: I made my cookie dough into balls the size of quarters and still ended up with approx. 4 doz. sandwich cookies when finished. These are a wonderful cookie to plan on making at cookie parties and exchanges since the dough is fast (from a mix), but rolling the dough into balls takes a while and provides a great opportunity to chat with friends while you work. Since they're a sandwich cookie, they're also unique and fun to eat!

With a few alterations as suggested by other reviews, this is a great recipe. As suggested, I sauted several cloves of garlic and a few tablespoons of onion in the butter. I also added only half the sour cream; with the full amount, I think you would need more spinach and artichokes. The suggestion to add lemon juice really made the difference in the taste too! I love the fact that this is made on the stove top instead of baked; it's much more convenient and time-saving!

I used chicken leg quarters for this recipe, and followed several reviewer's advice to bake at 375 degrees for an hour (chicken was still slightly frozen) instead of broiling. Because of the low smoke-point of the butter, I still had some smoking, but not nearly as much as the high temps. of broiling would have caused. I love how the skin on the chicken turned a beautiful crispy golden brown: a feast for the eyes too! I used half the butter and garlic, and still had plenty with which to baste. I also used half Worcestershire & half low-sodium soy sauce. Next time I may try it with boneless, skin-on thighs (really a necessity with this recipe; the basting sauce makes the skin simply scrumptious), since eating bone-in leg quarters can be rather messy :)

We loved the flavor of the sauce!! I only used 1/4 c. butter and that was plenty. I also substituted toasted slivered almonds in place of the cashews. I was a little disappointed that when I poured the sauce over the broccoli I ended up with lots of watery sauce in the bottom of the bowl and not much on the broccoli. Next time I will toss the cooked broccoli into the skillet with the sauce at the end to cook off any water that is trapped in the broccoli heads (or I may try steaming the broccoli instead of boiling it).

My husband really enjoyed this Salisbury steak. I liked the fact that it used a homemade gravy instead of a condensed soup base. I followed several reviewers' suggestions: added a dash of Worcestershire Sauce to the meat and to the gravy, drained the mushrooms (used only 1 can), and added sliced onions to the gravy with the mushrooms. I also added a little salt and pepper to the gravy, and reduced the milk to 2 1/2 cups so it would thicken a little faster.

Having made this a time or two before, I went back to this site to locate the recipe again and was surprised at the low rating some had given it. It's a nice way to add a healthy vegetarian meal to your rotation (perhaps not something for company, but a yummy week-night change), and I love that it uses brown rice and lots of veggies. I like to cook my rice in broth (chicken or veggie for this recipe) for added flavor, and used Italian-style diced tomatoes (one of my favorite quick-fix ingredients). I also added frozen petite peas with the rest of the veggies in the saute instead of using dry split peas. I love basil, so I added that with the rest of the herbs. If you're looking for brown rice recipes, don't pass this one up without trying it!

This recipe has become a favorite in our house. Several changes I've applied: I pound the chicken breasts flat (for even, quicker cooking), I flour, egg, flour when breading (helps it stick better), double the flour mixture ingredients and add at least 2 c. of chicken broth (crumble just one bouillon cube into it since I'm using chicken broth to start with) for more sauce. I make this in my big stainless electric skillet so I can control the temp. better (brown the chicken around 300 degrees and simmer in sauce around 175 degrees). Adding 8 oz. of fresh sliced mushrooms and a small sliced onion to cook with the sauce really adds a lot to this meal too! Since a "piccata" is supposed to have a "sharp" sauce, I've kept the lemon juice as is; if you use mostly butter when frying (I add a small amount of canola oil to raise the smoke-point of the butter some) the browned-butter taste and the lemon juice flavors compliment one another very well. We eat this over egg noodles.

I get soo hungry when I smell this casserole cooking! I've always had trouble with the foil leaking (end up scrubbing off burned residue), so this time I just sprayed the pan with cooking spray and covered tightly with aluminum foil and it turned out great! It's even faster to prepare this way too! I also added about 1 c. sliced baby carrots and a thinly-sliced onion for more color and flavor; my husband said he liked it even better this way. We always use turkey kielbasa (for lower fat), and I slice it into bite-sized pieces before cooking (easier to serve).

My family loves this yummy bread recipe! I make it every week on the dough setting in my bread machine as our sandwich loaf (I don't even bother to get out the recipe any more; I've got it memorized!). Some weeks I make it with 2 1/2 c. all-purpose flour and 1 1/4 c. whole wheat flour, and other weeks I make it as written with just all-purpose flour. I always bake it in the oven at 400 degrees after letting it rise 1 hour in the greased loaf pans (it makes 1 large loaf and 1 mini loaf, which we use for toast). Brush the tops of the loaves with melted butter before and after baking: YUM!

I've never seen my husband eat so much meatloaf at one sitting! We both really enjoyed the sweet BBQ-sauce-style glaze. I followed previous reviewers' suggestions to use half lemon juice and half balsamic vinegar in the glaze, and to double the glaze. I used crushed crackers in place of the bread with good results. This will be my main meatloaf recipe from now on!

Thank you for showing this MN girl how to cook green beans Southern-style for her TN husband! I've always wondered exactly how it was done, and this is the recipe for which I was looking. I used 2 lb. of whole frozen green beans instead of fresh (since I made it in the winter and fresh weren't easily available). I also followed previous reviewer's advice and cut the amount of bacon in half (used 12 oz. for my 2 lb. of beans) and cooked it in the crock pot once all the ingredients were together. Yum!

Almost a five-star recipe, except for the fact that it's a bit short on flour. I added about 1/4 c. more flour to make it just right. To make it more healthy (I'm trying to lower my cholesterol), I followed previous reviewers' suggestions to use honey in place of the brown sugar and use 1 c. wheat flour and 2 c. all-purpose flour. I also added 1 T. milled flax seed as one reviewer suggested. As I always do, I made this on the dough setting in my bread machine, shaped it into loaves, let it rise in a warm place for an hour, and baked it in my oven at 400 degrees for about 20 min. As my husband says, "Nothing beats fresh, homemade bread!"

This is the best coleslaw I've ever eaten; excellent balance of flavors! I added about 1 tsp. of celery seed. I will probably leave out the 1/4 c. milk next time since the dressing was rather thin even before I mixed it with the shredded cabbage & carrots.

Great starting point for a moist, rich blueberry pound cake! You have to have fun experimenting with flavors in this one: I added 1 tsp. maple flavoring and 1 tsp. cinnamon, and the flavor combination was heavenly! I used a pudding-included cake mix to save myself a step. To make it healthier, I used 1/4 c. raw cane sugar (also affected the flavor; could sub. light brown sugar with the same effect), 1/2 c. unsweetened apple sauce & only 1/4 c. canola oil, and used low-fat cream cheese. We picked LOTS of blueberries last summer, so I used about 2 c. frozen instead of the canned (tossed with a little flour and cinnamon so they wouldn't sink). I added maple flavoring and a little milk to the powdered sugar to make a maple glaze, and came out with a to-die-for coffee cake!

Great recipe in which to use fresh sweet corn! I made this when the farmers were all selling corn out of the back of their pick-ups :) As is, it needs a little more flavor, so I added some onion powder, garlic powder, and a little cayenne pepper. We loved them with a little butter on top!

Yummy, flavorful chicken tetrazzini recipe! Not only was it quicker to prepare (no oven cook time) than my normal chicken tetrazzini (Betty Crocker pasta cookbook), but it was also more flavorful with the peppers, fresh mushrooms (instead of canned), garlic, and swiss cheese. I also "dressed it up" even more by cooking the chicken in a few T. of Kraft Zesty Italian Dressing, adding about 1/2 c. chopped onion and 1 minced clove of garlic with the veggies, and using a whole cup of Swiss. I used milk instead of half and half, and served it over wholewheat spaghetti. From now on, this will be my regular chicken tetrazzini!

Excellent balance of sweet and hot! Instead of the chile paste, I used ground red pepper (I have an almost-two-year-old, so I only used 1/4 tsp.). I tried it in the oven as suggested by a previous reviewer, but I think next time I'll stir-fry the chicken for better caramelization and reduction of the sauce. I thickened the sauce with some cornstarch dissolved in a bit of water, and added steamed broccoli. Served it over jasmine rice.

Good basic, Italian bean stew recipe. I was surprised the directions didn't mention soaking the beans first, but perhaps it was assuming you'd know that. I soaked 16 oz. of mixed beans (pinto and gr. northern) overnight, and added a can of red kidney beans when I drained the beans in the AM. 10 c. of broth would have been too much for a stew; I used about 7 1/2 cups. I also added 1 med. chopped onion, 1 minced clove of garlic, some chopped fresh mushrooms, and 1/2 tsp. dried basil. Yummy with fresh Italian bread on the side!