This was super yummy. I only made the chicken part, because it felt like to heavy of a meal with the potatoes too. I made a couple of small changes...I added parmeson cheese to the bread crumbs as well for the coating. I also added minced garlic and shallots to the stuffing. Rather then frying the chicken, I put 1/2 pat of butter on each breast and baked the chicken in the oven. It took about 45 minutes to cook complete. Make sure to spray the baking pan with non-stick spray!

I rate the recipe as is, 4 stars. However utilizing others comments I made it into a 5 star recipe. Here's what I did to make it extra good... 1.I pounded the chicken to 1/2" thick and seasoned it generously with lemon-pepper 2.I doubled the sauce, I had a little extra, but wouldn't have had enough if I hadn't doubled 3.I added 2 tsp of minced garlic and 2 tsp of minced shallots to the pan once chicken was done cooking, and sauteed til tender 4.I cut the chicken broth down to 3/4 c and added 1/4 of an oaky chardonay 5.I used honey dijon mustard 6.I added provalone to the chicken before putting the sauce over it. I cooked as directed, though my oven would not go that low. It's great to prepare this meal in advance and then pop it in the oven at a higher temp for the recommended time when your ready to eat. My boyfriend loved it, and it was something new to both of us that we both enjoyed.

These are so yummy! I found that putting 2 TBS of cake batter in initially is too much, I had some major overflow on the first batch. I cut back a little and ended up with perfect cupcakes. I didn't top with the coolwhip and cherries until they were ready to be eaten just to keep the whipped cream from getting that crusty stiffness. These are so tasty and a nice change from a regular old fashioned cupcake.

This was really yummy and super easy. I used country style ribs instead of spare ribs, which cut the cook time down signifigantly. I let the meat sit for about a 1/2 hour after spreading the rub mix on. I turned the grill on LOW and basted with sweet baby rays honey bbq sauce when there were about 10 minutes left to cook, my boyfriend likes spicy so I used some Famous Daves Devils Spit on his as well. The total cook time was about a 1/2 hour.

Great recipe, super easy and yummy. I made extra marinade and heated it up on the stove w/ a little corn starch and reduced to about half to use as baste. These were great and I will definetaly hold on to the recipe.

Mine turned out great. The only reason I give four stars is because I changed it slightly. Instead of water I used beef broth, and I added a larger variety of veggies. I took a little of the broth when it was done and mixed in a little flour to make gravy. The roast was fall apart perfect and the gravy was awesome. I will make it again with those minor changes.

Good recipe. I felt there was too much sauce so the cheese that was on the side of the chicken ended up soggy instead of bubbly. I would also precook the bacon a little as the bacon was WAY to raw by the time the chicken was done. Again it was a good recipe, but with a few tweaks it could be a great recipe.

Very yummy. Next time I will opt out on the vodka sauce, it is rich enough without it. I also will just grill it open faced next time with a lid so the cheese melts as broiling it didn't quite get the crunch in the middle because I didn't want to burn the edges. A couple changes, the butter spread I used fresh garlic, a little italian dressing mixed in with the butter, then sprinkled basil, oregano and parsley on top. I used sourdough (not recommended) next time I will use french or italian bread. I also added a couple pieces of bacon which went great with it. All in all a good sandwich that can easily be a great sandwich.

I made this for my husband because he loves poppers. He loved this! The only difference is that I used homemade pizza dough (which I precooked for about 10 minutes). He wouldn't change anything about the reciepe, so I won't either.

Delicious! Really simple to make and a perfect little appy. I used sweet baby ray's honey bbq sauce and a honey dijon. My kielbasa's were elk meat, and they worked great with this recipe. They were gone in no time!

It was very good. The only difference I would make to it is to cook the bacon a little bit before wrapping the steak with it. It just didn't cook enough for my taste by the time the steak was ready. Thanks for sharing!

The recipe as called for was a little disappointing. It tasted too much like cream cheese. I upped the marshmellow creme to 1 cup, the cool whip to 2 1/2 cups and the pineapple juice to 1/2 cup. I chilled it for required hour and it turned out great. It was so very tasty and went over very well with everyone. I paired it with apples, grapes, kiwi and pineapple.My verison I give five stars :). It makes a lot though, so next time I will probably just cut down on the cream cheese. By the way I used the 1/3 less fat cream cheese for a little bit healthier option.

Simple, Easy and Yummy! My fiance ate half of it in one sitting, and was devestated when he came home and found the dog had knocked it off the counter and ate the rest. I served it with vanilla bean ice cream with a little carmel sauce. The only change I made to the recipe was to use brown sugar instead of white.

It wasn't anything special. But, I did the recipe in reverse which may account for it. We were using the shrimp for fondue night, and I marinated them first and then cooked them in a Coq Au Vin style fondue. They still tasted good, but I've had better.

Very yummy. For the topping, I used brown sugar instead of white sugar, but that is all I changed. It made about 8 large muffins. Next time I will use the muffin liners, because despite using a non-stick pan w/ non-stick spray they still stuck. Will definately keep a hold of this recipe.

Soooooo soooooo good! A couple of differences I did was use fresh corn and cut it off the cob. I did a half batch and three corn cobs worked perfectly for the dish. I also used skim milk, other then that everything else was as called for in the recipe. It was amazing and everyone loved it! Thanks for sharing!

Super quick and easy, I am always apprehensive with shrimp because it's not my favorite thing. But I was very impressed with the great flavor.

These were perfect. Nice and crusty on the outside and warm and fluffy on the inside. Next time I will quarter the recipe, or at least half it, because they lose the crustiness if you freeze them, though they still taste great. Another reason to cut the recipe (unless you can actually cook all the batches at once) the first batch turns out the best, and the remainders sit out for to long and become to dense before baking so they don't rise as much during baking. I would love any feedback that could prevent this from happening .

This was very yummy, I loved the sauce. My only complaint is that it didn't get thick enough, I didn't want to add more cornstarch after it had reduced some, but will up the amt for the next time. I will definetly use the sauce recipe in the future as a dipping sauce for pot stickers or egg rolls.

These were good, but they need some tweaking. They looked so pretty when they went into the oven, but all the cheese melted out which made them stick to the pan. Next time I would do the same thing, but leave the cheese out. I will either top it w/ cheese right before they are done, or have some melted on the side to dip them into.