Great sandwich! Thanks for sharing this delicious recipe. The pesto is so good! I used the Creamy Italian Dressing I from allrecipes.com because it is what I had on hand and I love it! I also used american cheese as I had it on hand, and I seasoned the chicken with salt and pepper before grilling, and I buttered the outside of the bread before grilling. I had to do this in a grill pan and it was still so good! Thanks again.

Delish and so easy. Thank you for sharing! I halved the sugar as my berries were very sweet already. I reduced the lemon as well - I think I used about 2 tablespoons - I added a tablespoon at a time until it tasted to my liking. I also used another reviewer's suggestion for making without an ice cream machine. I froze it in a parchment lined square metal baking pan and then let it thaw a little and ran it through the blender one more time and froze again. Let it thaw a few minutes before serving and it is smooth and tasty! Thanks again!

This was just okay. It was missing something for sure. It lacked depth of flavor. I think I'll try making this again with some changes and will update my review at that time.

This is quick, easy and delish! Thanks for a tasty low-carb dinner. Didn't have quite enough of the topping, so I would probably double that next time. I used Sake for the white wine and I didn't pound my chops. I seared them about 3 mins on each side and then simmered in the sauce for about 5 minutes. They were perfect. I only used a small pinch of red pepper flakes and it gave just a hint of a bite - which was nice for us.

Love, love, love this! Thanks for the delicious recipe. The only thing I will change next time is to reduce the sugar to 1/2 tablespoon. It was a little on the sweet side for me, but most everything is anyway. My husband thought it was perfect! This will be in my fridge always now! I'll never buy Italian dressing again! Thanks so much!

Delicious! I gave it 4 stars because I think sauteing the garlic first would be better. It was still a bit raw. I used olive oil instead of butter and 1/2 cup wine (Sake) like others suggested. I wrapped in foil as directed and cooked in the oven at 425 for 20 mins as suggested by other reviewers. It was cooked perfectly (except for the garlic). thanks for the wonderful recipe - I'll definitely be making it again :)

I really wanted to like this, but it wasn't for us. The flavors didn't work well and the mustard sauce was just too over powering - even in a small amount.

Loved these! I made them as stated in the recipe, but I did lower the cooking temp to 325 degrees F. I like my cupcakes flatter and lowering the temp gives them the nice flat top I like. I topped them with lemon curb and a homemade marshmallow meringue topping. They are so delicious and just melt in the mouth! Tastes like a lemon meringue pie! Thanks, Marianne!!

Thank you for a delicious and versatile recipe. I did make some changes to suit our tastes. I used 1 cup of regular long grain rice. I sauteed it in 3 tbsps butter until lightly toasted and then added 2 cups water. Brought that to a boil; reduced heat; covered and let simmer for 15 mins until water was absorbed. I then added salt to taste and 1 tbsp chopped fresh parsley. While the rice was simmering, I browned the meat. I halved the recipe because I was only feeding 2. I used 1/2 lb Johnsonville Sweet Italian Sausage. Browned that and then added 1/2 of a chopped onion with 1 teaspoon of minced garlic. Finished cooking the meat with the veges and then added the chopped tomato pulp and some salt to taste. Scraped all the bits off the bottom of the pan and gave it a taste. I added a tbsp of chopped fresh basil and I omitted the tomato sauce. It was juicy enough for me with the tomato pulp and everything tasted so fresh and yummy. I added 2 cups rice and stirred it all together and then filled the tomatoes. I only used 4 tomatoes. Cooked for 20 mins and then topped each tomato with a slice of asiago cheese. Melted the cheese and served with the rest of the rice. It was absolutely delicious. I ate one and my husband ate 3!! and he finished off the leftover filling!! Definitely a keeper. I will make this whenever I can find good tomatoes on sale. Thanks so much!

This is delicious. I made it exactly as stated in the recipe. I feel like the horseradish cheddar was the wrong cheese for this. I love horseradish, but the flavors didn't work for me. I think asiago or mozzarella would be much better for this and will use that next time. I also think it would be much better without the bun. Just serve the mushroom filled with the delicious tomato basil salad and top with a delicious Italian cheese pair it with a side salad. Yummmmm My husband said he would like it much better with a 1/4lb burger under the mushroom and all the goodies haha

Thank you for a wonderful recipe. I halved the sausage and used 1 tablespoon fresh chopped basil in place of the dried. We loved it! Economical, delicious, and quick to make! Thanks Johnsonville!

Easy and yummy. I used fresh potatoes and 1/2 the cheese as suggested by Baking Nana. Thanks for a tasty recipe. Next time I will use less sausage too - the sausage overpowered a bit for us. These are great reheated!

We liked this, but I wish I had halved the sausage. The flavor is a bit overwhelming for our tastes. The fresh basil really makes this.

Thank you for a delicious recipe! I love it. It's sweet and tangy with a little kick from the jalapeno - yummmm. I see many more salads in my future! Thanks again!

Thank you for the yummy recipe! I am used to baking cupcakes at a little higher temp. I like the results of a lower temp. The tops are flat instead of a rounded dome. These really melt in your mouth and the puree inside is a nice little surprise! Thanks again!

Thank you for a delicious recipe! We really enjoyed this. I added salt and pepper to the marinade and used the lime juice to deglaze the pan before adding the onions and peppers. Definitely use pork tenderloin as suggested in this recipe. It is so tender and delicious. A cheaper cut won't do this recipe justice. Cooking time for the pork will vary depending on how thin you slice it. Mine only took about 2-3 each side.

Love these! Thank you for sharing this healthy and delicious muffin recipe. What a great way to get some carrots into the kids too! They'll never know they are in there! I opted out of the walnuts and raisins, but made them as directed otherwise. Mine were done at 15 mins, so I recommend checking them at that time. I could not find a 10 ounce can of sliced pineapple, so I used (2) 8 oz cans which worked out for me because I was able to get 14 muffins out of this recipe. Thanks again!

The cookie part is 5 stars for sure! Love the flavor and texture. The filling is a bit sweet for us, so I have to make some adjustments to that the next time I make these. Thanks for a yummy recipe.

This recipe was just okay for us. I made the recipe as stated best I could, but I would caution on using that much butter in the stuffing. I think you can get away with 1/2 that amount. 1/2 cup would be more than enough. A full cup was way too buttery! When I made the sauce I did not use 5 cups of milk either as I knew that would not fit into a 9x13 dish. I made 1/2 the recipe called for and still couldn't fit it all in the dish. I also added peas for veges. The flavor was just okay, but I do think it would be a hit with kids maybe. I think some fresh sage would help it be less bland. I'm sorry it wasn't for us.

This was quite tasty and it cooked up just right in 35 minutes. Very easy to make! I made this recipe exactly as stated, but I can think of many combos of cheese and herbs that would be just as good! I look forward to trying Pillsbury's sweet version for monkey bread!