The only problem with this recipe is that my husband - and his brother - will not eat any other Fettuccini Alfredo now that they've had this. It has raised the bar significantly! It's probably the best Fettuccini Alfredo I've ever had!

Great recipe for a quick and easy meal that people with all sorts of different tastes can enjoy. Also great when other things are thrown in, like chopped green peppers, broccoli or sliced mushrooms... you know, whatever is leftover in my fridge.

This went over very well with everyone I made it for the other night! Even my ridiculously picky husband - who gave it a skeptical look when I was initially mixing all the ingredients together - who found he actually really liked it. I made a couple small changes... more or less just with the preparation method. I cut the amount of butter down to half, and didn't even end up using all of it. I brushed the breasts with the melted butter, sprinkled it with garlic powder, salt, pepper and oregano, added 2 tb shredded cheddar and 1 tb shredded parm on each breast, crumbled two ritz crackers over each (instead of bread crumbs) and garnished with parsley.

An easy and delicious recipe. Very enjoyable!

My picky husband really likes this! It was a nice quick and simple dinner. I used Ranch instead of mayo, and I used skinless breasts. I'll definitely make this again, but next time I make it I'll cut it into smaller, nugget sized pieces, as that seems to be the best for this particular recipe.

I made these for a potluck and they were a HUGE hit. From the burliest guys to the daintiest of old ladies, I was getting compliments on them left and right! They were fun to make and the compliments were even more rewarding as I made my own biscuit dough rather than buying it pre-made, which is very easy. Will definatley make these again!

I made these brownies simply because I was nearly out of butter and it didn't call for much, but as it turns out my husband says they're the best he's ever had! I myself don't care for brownies, but they're easy to make and everyone else says they're excellent! I doubled the recipe and baked it for longer and it turned out just fine. Might I also add that it was the first time I made brownies from scratch? Super simple and fun!

Wow! Just made this for dessert tonight, and I'm really surprised how well it turned out! I love Irish Cream Liqueur in just about anything, and this was a perfect dessert for me! Thanks for the recipe!

I just made this for supper, and it was SOOOOO good! My sister, who hates EVERY vegetable, was over for dinner and had seconds! I didn't like the idea of the processed cheese, so I used half sharp cheddar and half mozzarella, and it was superb!

Wow! Considering how darn simple these are to make I was wicked surprised how tasty they were! I'm a bigger fan of garlic cheese breadsticks so I put garlic powder, mozzarella and powdered parmesan on them instead of sesame and they were fantastic! I had to add a teensy bit of flour to the dough so I could knead it without it sticking all over my hands, but other than that it was awesome! Thanks a bundle!

Just made these for breakfast a few minutes ago. Granted, I am one of those rare people who make things whole wheat because I prefer the taste, but my 5 Stars still say a lot! ... and I didn't even have any blueberries on hand, nor do I care for chocolate chips. My plan is to caiter to my tastes a bit more next time... I'm definitely going out today and buying either toffee-bits, butterscotch flavored chips, or better yet caramel flavored chips and using them in the batter. If I rated it 5 stars without fruit or chips I can't wait to try it with them! Thanks so much! PS - I froze the leftovers and I pull them out whenever I want and they microwave beautifully. 30 seconds to a minute does the trick, and they taste just like they're hot off the griddle. Update: I stated previously that I probably liked them so much more than others may because I prefer the taste of whole wheat. But my little brother stayed the night at my place when my mother was on a trip, and I made these for us for breakfast and he didn't notice they were any different than the Aunt Jemima ones my mother makes! I didn't tell him till afterwards. He looked a bit stunned that he'd just eaten - and enjoyed - sugar free/low fat (I used Skim milk anyway)/100% whole wheat pancakes! And whenever I do have regular pancakes away from home they just don't measure up anymore. ;)

Wow, this was a great, warm treat for a chilly New England Autumn morning! Obviously I didn't make it over a fire... I baked it for 15 minutes at 350 as some other reviewers did, and it was soooo good! I'm not as into chocolate as most people are so I used about half the amount and it was perfect for my particular taste. Thanks for one of the best treats I've ever had!

I followed the other reviewers suggestions by cutting the butter to 1/2 cup and doubling the cheese. I used whole wheat flour too, and my allergic-to-health-food husband and picky son didn't notice. They turned out fantastic! Really addictive, and taste so much like cheese-its! The thinner they're rolled the crispier and better they are. Update: so many people complained this was too much like a pie crust, so I decided to utilize that idea. However, I made a pot pie and had a lot of trouble getting this dough to become crispy as a crust should. It was tasty, but I will stick to using this for crackers.

I had a lot of company sort of unexpectedly this evening and didn't know what I could feed them all. This really did the trick! Everyone said it was awesome. Thanks for the great recipe! It got me out of a pinch today!

I didn't have any wheat germ, so I just followed another reviewer's tip to just replace it with an additional half cup of whole wheat flour. It worked really well! One thing I must say is that if you follow the serving size of a 12" pizza it will be on the thicker-crust side, and I had to bake it for about another 10 or 15 minutes. If I had made a 14" or 16" pizza I think it would have been more accurate to the instruction's bake time. Either way, great recipe. I'll definitely make this again! Update: Made this again only I used a 24 inch pizza stone rather than the 12". Perfect! The baking time is accurate to that size and the crust was the perfect thickness. Even the anti-whole-wheat family members went back for seconds... and thirds!

I don't own a bread machine, nor do I keep bread flour on hand (perhaps I should!) but using regular flour and following other reviewers instructions on doing it without a machine yielded excellent results! My fussy, bread-snob of a husband was quite impressed! I baked it 20 minutes, and the crust was not as crunchy I was hoping, so next time I'll make sure to bake it the recommended 25 and see if that crisps it up. However the insides were perfectly soft and tender! I'll probably try making it whole wheat sometime for myself and see how that works out. Update: I replaced the flour with 100% whole wheat and was very pleased. Sometimes Whole wheat can be a bit dense or dry but it works well in this recipe!

Made this for dinner tonight, but used this recipe as more of a guideline. I had a few leftover already baked biscuits, so I crumbled those in the baking dish as a bottom crust, made the recipe as called for,except I had no biscuit dough, nor any time to make any from scratch, so I made a standard pie crust. My mom said the only thing I need to tweak is to make a double batch next time! Great recipe! I also had no celery so I also added a half cup of frozen corn.

Easy and tasty! Thanks for a great recipe.

Nice mild flavour; not too sweet and perfect with a cup of coffee or tea! They baked a bit crumbly, but tasty anyway. I made a batch to put some on a Christmas cookie tray for a family with a diabetic mom, so I substituted the sugar with Splenda with no trouble.

Wow! I've made bread many, many times before, but had never gotten around to making dinner rolls. I thought I'd shake things up today and whip some up, and this recipe seemed easy enough. What great results! I don't keep bread flour on hand, so I just used all-purpose, and I used olive oil rather than vegetable. They were light and fluffy, with a nice, chewy crust, and so easy to make. They look like they came from a bakery too! So smooth and keep a nice shape! I tried using whole wheat flour for a batch, but they were a bit dense and didn't rise as nicely or look as professional, so I'll probably find a different recipe for whole wheat. But for white this is definitely gold! Update: I made another 100% whole wheat batch with this recipe, but I added an additional 1/4 cup warm water to the yeast/sugar mixture to proof, and sifted 2 1/2 tablespoons of vital wheat gluten with the flour. They rose quite nicely and are no longer dense. Still, it's obvious this was a recipe made for white flour, but with the extra liquid to moisten it and wheat gluten give it the extra oomph I'd say it's a decent way to go.