made this tonight for dinner with thinly sliced heirloom tomatoes with a bit of S&P on them. just used a bit of light mayo on mine and dijon mustard and light mayo on my hubby's. I used organic light rye bread, and served with organic tomato soup from a box. We both loved it!!

This was SO good! I made modifications based on previous reviews and what I had on hand. Here are the modifications I made: Used 2 cups broth, 1 can whole tomatoes drained and cut in half plus a heaping half teaspoon italian seasoning, used 2 leaves fresh basil chopped, only about 1/2 a large onion. I also added the pasta (1/2 box whole wheat linguine) right to the pot a few minutes after i added the tomatoes and broth and simmered on low for probably 20-25 min. the pasta was done perfectly al dente. I used about 3/4 a bag of pre washed baby spinach, and shredded about 3/4 of a chicken i had baked yesterday. I topped with parmesan and grated asiago.

This was easy, fast and delicious! I took a previous reviewer's reccomendation and only added 1/2 cup sugar to the batter mix. i also added a splash of vanilla extract and a few sprinkles of cinnamon to get a bit more flavour. at first i thought that it wasnt enough fruit, i used about 2 1/4 cup frozen fruit and dabbed up some of the moisture after i defrosted it, but it was a perfect amount! YUM will make this again for sure! it only took me the 50 min to cook it.

This is the cure for PMS! And WAY better for you than eating a bag of chips! I used half the sugar called for (and it was plenty sweet enough), and mixed corn oil and olive oil to a bit less than called for (was all i had). I stirred everything together after using the 3 kernel rule (see other reviews) and just popped until I had a pot full, none were burnt. I added salt after and I just finished eating 2 bowls! YUM!

Pretty good recipe, very festive tasting with the cinnamon. I subbed 1/2 cup white flour for 1/2 cup whole wheat flour, and used Quick Cooking oats instead of regular. I would not reccommend flattening though, the batch I flattened turned out very flimsy. Also I used full fat butter (2 sticks salted, 1 stick unslated), and full fat peanut butter, as this was what I had on hand. Will bake this again!

This is a similar recipe to the side of the Cream of Broccoli can. I just made it and I made the following modifications: For the topping i used 3 heaping tbsp bread crumbs, a few good sprinkles of all purpose seasoning and a little under 2 tbsp melted butter, used what cheese i had laying around which was a mix of grated baby parmesan and havarti and mixed it all together (about 1 cup total cheese, maybe a little more). For the chicken i used the prepackaged cooked chicken strips and about 3/4 of a bag of frozen mixed veggies (green, yellow, and red all diff veg) - both were frozen so i put in the casserole dish, covered with plastic wrap and microwaved for about 4-5 min to thaw and heat & drained off excess water after. (that saves dirtying a pot and pan to cook veggies and chicken!) Mixed 1 can Cream of Broccoli&Cheddar soup and about 1/4 cup 5% Light Cream with the chicken and veg till fully mixed. Then sprinkled my cheese crumbly stuff evenly over top. This baked up perfectly - i put it at 350 for about 20 min, then another 7-9 min at 425 and it was perfectly bubbly and the crumble was browned. This was SO delicious - i could have eaten the whole casserole dish of it, but i stopped at half!