This was a delicious, light dessert. Perfect for warm weather. Everyone raved about it!

All the hungry guys in my house LOVED this recipe. It helps to cook this the amount of time specified. Serving sweet dinner rolls with this to dip in the gravy is the crowning touch.

wonderful! I like adding a two tablespoons of flour to the filling part, because I use juicy sour apples. I did use half brown and half white sugar for filling as well. Kept the flour at same amount for topping. Got rave reviews on this one!

I love this recipe! I do not use more than three tablespoons of olive oil on a sheet pan. I also use only boneless, skinless chicken breast in this recipe. This is great alone or on a bun the next day. Great for the people on food plans to lose weight as well.

It was good in flavor, I reduced the oil and water as well.

awesome sauce, I doubled the recipe and use it on everything!

Love this sauce! you wont be disappointed.

Never any left when I make this, use the Bourbon Whiskey sauce recipe on this site and you will be complimented over and over!

This disappeared at my last family get together. My husband dislikes salmon and said he would eat this anytime. I would have given 5 stars, but I modified the recipe just a bit. I omitted the garlic salt, but increased the chopped garlic to two cloves. I also used reduced sodium soy sauce. I marinated in a zip lock bag for 20 minutes and baked the filet (it was very large) in folded aluminum foil after adding fresh ground pepper and a bit of sea salt. It was delicious!

The crumble topping on this is excellent and works well with either frozen or fresh berries. Easy to make and very versatile. I sometimes add leftover pineapple or chop up a Granny Smith apple. Whatever you like, you can add. There are never any leftovers. I used the recipe as is-five stars! As is plus other types of fruit-five stars.

YUM! wonderful, makes quite a nice batch in my small waffler. I like to add a splash of almond extract to the batter, lather some real butter on them and sprinkle with powdered sugar. Great recipe.

Pretty good recipe. They were a bit bland, I will add more salt next time, increase to one teaspoon for the undoubled batter. These were very fluffy pancakes, well suited for fresh blueberries. Definitely one to work with for future pancake making...smile. Thanks for sharing!

Good, but agree too salty. I wish I would have read the reviews before making this. I reduced the salt to 3/4 tsp just out of habit of putting less in and added 1/2 tsp vanilla. The pancakes were good, but too salty for me. My husband who loves salt thought these were fine. Fluffy and cooked well. Good basic recipe for pancakes that I will probably put in 1/4 tsp salt and 1/2 tsp vanilla

This was simply awesome!

Great recipe! My husband and I loved it the way it is written and made it again with our personal variations. The second time it was prepared with the chicken cut in large cubes tossed in a healthy coating of Sweet Baby Ray's BBQ sauce and baked with plenty of mushrooms just because I love mushrooms *smile*. Definitely a keeper recipe that is wonderful the way it is or if you want to be creative and add some different veggies or sauce. We will try the next time with Teriyaki sauce...mmmmmmmm.

Quick, easy, and just right size for my rectangle pizza baking stone! No one will be disappointed with the flavor and crust stands up to lots of toppings!

This recipe is wonderful, so customizable. I used wheat rotini noodles. Saute'd 4 cloves minced garlic in olive oil, put in cup of sliced mushrooms and dusted those with dried basil and thyme while they saute'd for about five minutes. I did not have tomato sauce, so I opened a jar of store brand spaghetti sauce and poured over the mixture in the large saute pan. Added the drained noodles (do not rinse, just drain), mixed, and then put into the 9 x 13 glass baking pan. Topped with 8 oz of mozarella/provolone shreds and baked for 20 mins to melt the cheese. Final touch to sprinkle on fresh aged parmesan cheese on your warm serving. FANTASTIC!

This is a lovely white chicken enchilada recipe that I adapted a bit. I used 3 tbsp of butter, 1 medium sweet onion, reduced fat mexican blend shredded cheese, unsweetened almond milk and organic chicken broth. I increased the flour to 1/4 cup, added the broth and mixed in a measuring cup with the flour to completely dissolve and added the milk to that container. I used 1/2 small deli chicken left over. First, put the cumin in non stick skillet to heat it up on medium-high, added 1/4 tsp salt and about the same of cayenne pepper. Then melted the butter, cooked the onion and garlic until translucent. Added the liquid mixture until it got to a nice thick sauce. I used 4 large low carb shells, assembled according to the rest of recipe directions and cooked in 8 x 8 baking dish sprayed with olive oil for 20 minutes. YUMMMMMMM. CINCO DE MAYO