A great Versatile Basis recipe. What I mean by that is the recipe is good on its own but can be amazing with customization. My recipe used double the mushrooms (1/3 white button, 2/3 baby bellas) sauteed in EVOO. Removed the mushrooms from pan (but not the juices). Cut my chicken into smaller pieces and fried them in EVOO (egg dipped & breaded in Italian Breadcrumbs). I used 1 cup of broth and 1 can of cream of mushroom soup. It was wonderful! I added cheese near the end but I dont think the cheese was needed or noticed much so I wouldnt add it again. Hubby can't wait for leftovers tomorrow!

One word: Simple. It could not be any easier than this. I took my cream cheese straight from the fridge to bowl. Added the brown sugar and mixed. I was out of vanilla so added vanilla milk (Silk Almond Milk in Sweetened Vanilla flavor). It was a little lumpy just mixing with my fork so I busted out the whisk and it smoothed out quickly. I tasted it then and while super yummy, I was making it for my kids who are used to straight caramel dip. So I went in my fridge, grabbed the caramel sauce we had for ice cream and added some of that. Whisked again and it looks beautiful, smells, wonderful and tastes super yummy! I can not wait until they get home from school and get their snack! Great base recipe that can easily be adapted to suit anyone's tastes/needs (thinner/thicker, sweeter, more of a certain flavor). Also, easy to scale down and make a smaller amount.

I have made this well over 20 times and it's THE BEST! I have cooked it in the oven as directed and also (the normal way for me) is in the slow cooker with an extra 1/2-1 bottle more of Guinness. I put the slow-cooker on low for about 6 hours and it is amazing! Seriously, THE BEST!

I personally thought these were awesome. My husband and kids not so much. I am not one ot mix my food per say but I thought I'd try it. I made buttery onions, used Philadelphia cream Cheese, Used Sabrett Hot Dogs and toasted the buns. I topped with the mustard (which I never put on my hot dog) and they were oddly so scrumptious. I probably wont make them again only because no one else in my house will eat them but they are great!

I -just- made this for the 1st time. I doubled the recipe. I thought it needed more mayo so Instead of 2 Tbls, I did 4Tbls. It tasted great! Then I realized I forgot the lemon juice. I didn't have lemon juice but i read one reviewer added a bit of mustard in stead. I added a teaspoon prepared mustard and it's still great but better without it. I think it's just amazing and I cant wait to try it later tonight and then tomorrow and see how the flavors meld. So far I am TOTALLY in love with this recipe!

I added a few more spices (garlic powder, thyme). I used 1-1/2 pounds of boneless, skinless chicken breasts (cut into kid-friendly sized pieces). I baked for 10 minutes, flipped, baked another 10 minutes, flipped, baked for 5 minutes and then did a quick broil to make sure they were crispy. All 3 small boys liked it and my husband told me it definitely was a keeper and to make again. Next time, I might try it with skin-on chicken because the pictures look amazing. Thanks for this simple recipe!

I will start off saying what I did after reading reviews. I used nearly a pound and a half of chicken pieces (uncooked). 2T butter, 1/2 large white onion, 1 can Cream Chicken with Herbs and 1 can Cream of Celery (I didnt have any more cream of chicken), 1 16-ounces packed of dough, and about a cup of water and 1 bouillon cube. I added spices (a bit of Seasoned salt, parsley, a tad of cumin and a little Old Bay), and some celery. I rolled the biscuits out and cut into smaller strips. Cooked according to directions. Result: It was good. It tasted like when my aunt makes cream of chicken over biscuits which is fine and it was good but if you are craving Chicken N Dumplins like you get at Cracker Barrell or how your granny makes, these are not them. I was craving the comfort of CnD but these weren't them although very good.

I dont know if soem of my measurements were off but it was 1/2 cup of all veggies. My curry powder was homemade from a previous recipe. I added 2 chicken breasts. I omitted the Thyme because i didnt have any (oops). I added some milk at the end and it really added something nice to the dish. ** Result ** I loved it... my kids loved it but it was a bit too spicy (so I will make my curry again and add less 'heat'). NO leftovers as for a family of 5.. it just makes enough for 1 hearty meal. I will definitely make this again!! (btw - my boys are 5-1/2, 3-1/2 and just under 2 years).

I made mashed potatoes with red potatoes, salt, butter and milk. My ground beef was cooked with a cup and a half of small diced onions and a tablespoon of minced garlic. I added a can of condensed tomato soup and 1 can of diced Italian tomatoes. I put it in a 9"x13" glass dish. I then put a layer of steamed corn (i had no french cut green beans like I usually use). I topped it all with the potatoes. Then I added a generous layer of cheddar/Monterey mix. Finally I added French's Onions to the top and baked in the 350 oven for about 25 minutes. ** Result** YUM-O! Kids liked it, hubby liked it and I liked it.

First off here are the changes I made (1st time making it and I doubled the recipe): Used 2 pounds of london broil (cubed), 1 can of Golden Mushroom & 1 can of Cream of Onion Soups, 1 cup small diced onion, 1T Worcestershire, 1/2 cup of water, 2T minced garlic, 1 beef bullion cube, and 1 can sliced mushrooms (drained the water). At the end I added 5 ounces low-fat cream cheese and 1T cornstarch + 2T water. Served over buttered egg noodles. **Result** The sauce was a bit too thick (although I wanted a thicker sauce). The meat was wonderful but something was a bit off.. it was missing something that I couldn't pin-point. It was great as leftovers too. I will make again if I can figure out what was missing :)

Wonderful recipe! I followed the recipe pretty much - I used 4 decent sized Jonagold apples. I diced them, added slightly less sugar than required, a tad more cinnamon and same amount of water. At first I thought it was going to be too liquidy when stirring it after it started cooking, but it wasn't. The liquid "dried up" nicely. I have small kids and texture is a big thing so I put it in my Magic Bullet for a few pulses and it was just wonderful! 4 apples do cook down to not nearly enough sauce... I could easily polish off that bowl all by myself. I will definitely be making this again. Super yummy and fairly healthy as well. When I do make more, I will be using less sugar.

I have made this before but I guess I never reviewed it. My review is form this time. I made it with 93% Ground Beef for less fat. I also cooked it in a meatloaf pan and i was surprised to see almost no fat underneath (i guess since it was so low in fat in general). Anyway, I added 1 heaping Tbs. of minced garlic to the mix and used Ritz instead of saltines. Since my pan allowed dripping to go underneath (not sit under the meat), I put the sauce on top (which I added some Worcestershire sauce too as recommended). It was done in 50 minutes. I love the meat with the sauce but my only issue is, as is, the bottom is plain meatloaf and the top had the glaze... so if I baked it NOT in a meatloaf pan, I would put half on the bottom and half on top of the glaze. Since I used the pan, next time I might mix half into the mix itself and then put the rest on top... but I do love it!

This was my first time making this recipe. I read reviews and decided to double the recipe and add a tad more apples (like 1/2 cup more diced apple). First, the "batter" was so thick I added about 1-2T of tart cherry juice. I did not add the sugar on top - I only added some cinnamon. I used a 9"x9" square pan baked at 350. My issues with this recipe are; (1) with the doubling in that pan it took nearly an hour to bake and i had ot put aluminum foil to keep the to from burning (which worked wonderfully), (2) It was too sweet for my taste. i like sweet things in general, but I used Jonagolds and the cake was just too sweet, (3) It was too "cakey" I thought it would be more dense and bar-like but it was more cake-like and I was disappointed. They aren't horrible and I am sure my hubby will eat them as will I but if I attempt this recipe again, I will certainly need to make a lot of changes.

I followed the recipe pretty well (I did use a bit more mushrooms so I added a bit more to the other stuff to compensate and keep the same ratio). I added a dash of Accent to bring out the flavors and about 1/2 teaspoon of garlic powder to boost up the flavor a bit. It had a lovely taste! My baby who is 11 months old loved it and one of my other sons, who is 2-1/2, ate a bowl of it and wanted it for dinner the next day (and I granted him that wish and he was very happy). It reheats well and it is a VERY good soup! It's creamy without being over the top. A perfect balance! It's made super quick and it's easy and it's a definite keeper in this house!

I also followed GOURMETMOMMY's suggestions about doubling the filling and adding more lemon juice as well as her baking temperature and times. The crust was excellent. The filling was good and set well. I guess I am not a huge fan of lemon bars. i had never had one before this. They are like an awesome meringue pie without the merengue (and better crust)... I dunno.. maybe because they seemed like Lemon Meringue Pie and it wasn't it seemed off to me.. something was missing but I couldn't quite put my finger on it. I'll keep the recipe on hand but it wont be made too often. It's rich and has good flavor, but not quite what I was looking for.

I made changes as suggested - I used 1/2 cup veggie oil and 3/4 cup unsweetened applesauce. - I used 1-1/2 cups sugar - added in some nutmeg - for the frosting I also use less sugar What didnt I like? It wasn't "carrot-y enough" and was still too sweet. I will try another cake next time. Nice consistency though.

I did make some changes.. here they are: - I used whole wheat flour (not white) - I used an extra banana (used 4) - added 1/2 cup sliced and hand-crushed almonds - added a bit more coconut. - added 1/4 teaspoon almond extract (it helps bring out flavors in banana and oats) - made a topping consisting of; granola, oats, flour and coconut... I sprinkled that generously on each muffin pre-baking That all been said, my nephew thought these were awesome (and didnt know they were kinda healthy). he is almost 10. My almost 5 year niece came up to me and told me they were great. My almost 2 year old kept asking for them over and over again.. he'd eat 3 in a row if I let him (which I did). I have made this recipe 3 times now in teh last month and it came out excellent and got wonderful reviews. Thanks so much!

This recipe is amazing! Only major change I made was using sliced Almonds instead of Pecans... made it more like an Almond Joy too (i dont care for Pecans). I got rave reviews on it and served with good Vanilla Ice Cream is just a perfect combination. Next day I nuked the slice for a few seconds to heat it up and had with more ice cream and it was just as good! I am DEFINITELY making this again when I have choc-a-holics coming over. Its easy, looks nice, and tastes heavenly!

This was a super huge hit at my house. My brother raved about it... my mother said it was the best she had ever had... and people were amazed I made it! I was rushed on time (I was decently pregnant with 2 small kids & sick to boot) so I used the Pillsbury Rolled Crusts. I did not lattice my top. Instead I used cookie cutters to made openings. I used 10 medium/large Granny Smiths. It was a lot of apples but it was perfect! Instead of water, I used local, fresh apple cider. I also added some vanilla and some cinnamon to make the sauce a bit more flavorful. In addition, I tossed with apples thoroughly with the sauce before adding to the pie crust and covering. When it was time to reduce the temperature, I also put my foil liner around the outer crust of the pie o prevent it from burning. I will definitely make this pie again.. hopefully when apples are cheaper b/c I bought 12 apples and it cost me just under 12.00 - I used 10 and bought the crust so It was pricey pie but so darn good.

These came out wonderful! I added 1 cup of Craisins (soaked in warm water for about 30 minutes). They were perfect and got rave reviews. I made no other changes other then adding the cranberries.