I appreciated that I was able to utilize the other half of the oven while I baked chicken but this was just "alright". The only change I made, by necessity, was to use brown rice, because that's all I had in the pantry, but I don't think that white rice would have made this dish any better. I found this bland. Not awful--I might very well make it again to go with an exceptionally flavorful main course to avoid a clash--but it didn't stand out either.

AMAZING MEATBALLS!!! I did not use the sauce as shown in the recipe (I've got a cold, I was too lazy to mix it up) but instead I poured a bottle of PC Honey Garlic BBQ Sauce over the meatballs before baking. Wow. How can something so simple be so darned good? The meatballs held together nicely, had a hearty texture AND were very flavorful. (I usually hate the taste of meat, no matter how it's prepared, but eat it for the health benefits...it's not often I go back for seconds!) This is going into my recipe book--it's a keeper! I am glad we have leftovers--and even a few to freeze for another lazy night!! (Next time I'm going to use a sweet and sour sauce and I'll add a can of pineapple tidbits, a sliced red and green pepper and a sliced onion before baking...yummmmm.) Thanks for sharing!

EDIT: after my husband tried it I had to re-review. He said he might as well eaten 8 teaspooons of white sugar out of the sugar bowl. LOL Way too sweet. Sickly sweet. Won't make this again...unless I want to fund several vacations for my dentist and his family.

This was a big hit with my husband (and I found it tasty as well). Used all ground beef, rather than two different meats. We always have sweet chili sauce on hand (unfortunately not VH, our grocery store doesn't carry it) and we think that you could put it on an old shoe and it would taste pretty good, ha ha, so I was thrilled to find this recipe. I added four cloves of minced garlic (another food obsession we have) and a very generous amount of freshly ground black pepper. I would also HIGHLY recommend putting foil down on your baking sheet beforehand or you will be scrubbing for an hour to get the grease/sticky sauce off the pan afterwards. Let stand before slicing or it will fall apart on you. Has a nice 'kick' and would be great with slices of avocado and tomoato...so that's what I'm doing with the leftovers tonight. May add finely chopped red and green peppers next time for a bit of color and veggie nutrition in there.

THESE WERE AWESOME! I used slightly less brown sugar than called for (and may alter it next time to use honey or agave instead as I prefer not to eat 'sugar', anyone have any suggestions on making the modification???) and used canned tidbit pineapple chopped into bits. Mmmmmmmm. These were very tropically and moist. I didn't taste too much of the coconut sadly, so next time I may omit the flaked coconut altogether and add 1/2 rum extract and 1/2 coconut extract instead. My husband is 'not a muffin fan', which he told me today after ten years of couplehood, ha ha, and he thought they were not moist enough. I told him I don't care, that I'll be making these often for myself. Today in fact, because I have some pineapple left over! :) Don't worry, I'll still find something to bake for him...but I'm glad I get these all to myself!

While these did bake up nicely, and were moist enough (though so is my regular recipe that doesn't use sour cream), I found that they weren't really spectacular in flavor. Sort of bland. There was far too much "streusel" too. I won't make them again, sorry.

Honestly, these weren't delicious. As the recipe stands they would have been bland, runny and unfilling as can be. Knowing just by looking at the recipe that they wouldn't be appetizing to us, as is, I added a can of drained niblet corn, a whole truckload of spices (italian seasoning, red pepper flakes and cumin) plus upped the pepper to almost a whole teaspoon (fresh ground). I also added two huge handfuls of cheese (because they sure weren't going to hold together without it. And I upped the cream cheese to almost a full tub of the spreadable stuff. I rolled them (made ten tortilla wraps), put them in a baking dish, sprinkled with more cheese and baked for 15 minutes to melt the cheese and heat the filling. I served them with a dollop of salsa and a side of spicy rice. They filled us up...but they just weren't anything to write home about, even with my changes. I can't imagine how disappointed we would have been if I followed the recipe to the letter as I usually do the first time I try something. Nope, won't make this again, sorry.

Before anyone says "it's just stock, veggies and kielbasa, how good could it be?" I have to say...IT'S DARNED DELICIOUS! My husband...when I told him what we were having for dinner admits he thought "ick, that doesn't sound good" but didn't protest because he likes to have dinner on the table...said that it was AMAZING. We're big on spice so I think the soup would have been on the bland side if I hadn't upped the red pepper flakes to 1 heaping teaspoon and the pepper (fresh ground) to 1 teaspoon as well. Used 1/2 red & 1/2 green pepper for color and two stalks of celery. Used a can of Primo mixed beans--the variety was nice...some firm, some softer. Used 3 cups of water combined with 3 teaspoons of Knorr dry veggie stock mix for the broth called for. Threw it all in the crock pot for 4 hours. Just before serving I peeled, chopped and browned the kielbasa...dark brown, slightly crispy, just how I like my meat. Added it to the slow cooker for last 1/2 hour of cooking. Seriously, this is the best soup I've ever made...and one of the top three I've ever tasted. How can something so simple be so tasty? You tell me after you take the perfect spoonful--a bit of veggies, a bit of broth, a chunk of good Ukrainian kielbasa...droooooooool. I'm tempted to go back for a third bowl, just writing this! Thanks for sharing the recipe...ideal for 'cleaning out the fridge day', keep some kielbasa on hand and you are set!! Next time I'll add some kernel corn too.

I am on the fence about this recipe. It sounded great...just the warm comfort food I wanted for brunch the next morning. (I prepared it with frozen hashbrowns and let it sit overnight.) I added a TABLESPOON of red pepper flakes and upped the pepper (freshly ground of course) to 1 teaspoon. I sampled it before putting it in the fridge for the night and found it bland--so I added three generous dashes of hot pepper sauce. When I finally tried it the next day after it was cooked I thought it was alright. My husband said it was good but nothing spectacular (like I usually cook, he added, ha ha!) Definitely has potential for breakfast with the addition of crispy bacon and maybe scrambled eggs too (or served along side), added near the end of the cooking time. Perhaps even a side dish with a meaty dinner with some diced red or green peppers. Would have been very boring without the spice additions.

HOLY DOODLES! I have to say--I am not a meat eater by choice, I seldom "enjoy" the taste of meat, I eat it only for the health benefits. Last night I consumed roast because IT WAS ABSOLUTELY DELICIOUS, flavorful and moist! 100% the best meat dish I have ever prepared! Used a hip roast, approximately 3 pounds. It was frozen so left it in the fridge overnight and prepared it late the next morning. Floured/peppered it, quickly seared it on all sides, then dropped it into the slowcooker. Combined one can of mushroom soup, one onion soup packet. To that added a generous pinch of red pepper flakes, fresh ground pepper, some italian seasoning and two cloves of garlic and half a can of water. Spooned the soup mixture over roast. At noon it was turned on LOW. Off to town, returning at six o'clock. Wow, the house smelled amazing. Quartered some small potatoes (peels on) and half an onion, threw that into the 'gravy' alongside the roast, with a big handful of baby carrots. Turned the slowcooker to HIGH. Meanwhile prepared some yorkshire puddings. At seven o'clock (one hour for the veggies to cook) I served up a delectable, economical, too simple to be believable dinner that I would be proud to serve to company. My husband RAVED about it, said it was awesome. He asked for roast beef sandwiches for lunch, I can't wait for them either! My freezer will always have an extra roast in it just for this recipe. Thank you, thank you, thank you for sharing this great idea!!

These were just alright, in my opinion. I fear that cumin caused the downfall of these burgers. I have this spice in my spice rack but seldom use it because I don't care for the smell...but decided to give it a try. Initially I thought they smelled yummy but the taste was a whole different matter. I think the combination of the cumin taste and the slightly chalky texture from the black beans was a real problem. We ate them, they weren't terrible...but I did have to load mine with relish, ketchup and mustard to hide the cumin taste. I added 1/4 can of drained niblet corn and used a red pepper instead of green. These looked really pretty! I also used a HUGE amount of freshly ground black pepper and several generous dashes of extra hot red pepper sauce. I like the idea of making my own veggie burgers and will keep looking for the perfect recipe. This one has potential though, I might try to tweak it to our tastes.

Used 8 x 11 glass baking dish. Used white cake mix. Used 1 Tbsp. Watkins Pumpkin Pie Spice AND a generous dash of Watkins cinnamon. To get a uniformly lightly browned topping I had to bake about 50 minutes. Now for the taste-test verdict: holy toothache, Batman! This cake is seriously sweet. And I have a sweet tooth famous in these parts--I love cakes and candy, the sweeter the better. The 'crust' and the 'topping' were both too sugary for my liking. I did appreciate the pumpkin pie-like filling though, it wasn't overly sweet and had just enough spice ...yummy. I sampled this straight from the oven and I will give it another taste today now that it's been in the refrigerator, maybe that is why I thought it too sweet? I don't know if I'd try *this* recipe again...but the idea is cool so I will try another variation. My very picky, very anti-sweets husband said it was an amazing dessert...go figure!

While this recipe did have an interesting flavor, a rare find in the meatloaf world as I've known it which is the reason it got three stars from me, I wasn't impressed overall. And I love pickles...really, really love them on anything and everything. My husband agreed that the change of pace from my regular (very saucy/very moist but not "wildly delicious") meatloaf was nice but that it was bordering on bland, despite my addition of a generous amount of red pepper flakes and fresh black pepper, and wasn't particularly moist. I did add finely chopped pickles to the meat mixture as well. He said it needed the sauce that was on top put inside the meatloaf...but still have that sauce on top. A neat idea, sort of a meatloaf burger...but would need alot of tweaking before I'd make this again. Nah, I think I'll just find another recipe.

These were good but they were quite basic. I did add an extra teaspoon of cinnamon and an additional egg to the batter when I combined everything because it was very tough to mix. Although the dough was sticky I found it easiest to spoon some out and then roll into small balls. I did not flatten them on the cookie sheet, they baked up nicely uniform. My oven is "off" so I seldom go by the times suggested therefore I can't offer any comment on that. I have just gotten into the habit of watching my baked goods while they are in the oven and gauging from there. The first sheet I baked just until they were VERY LIGHTLY golden--this pan stayed moist and chewy, even when cooled. The second sheet was forgotten about for a few minutes and were medium brown--these cooled to a much harder texture. Don't over-bake them if you want soft, chewy, moist cookies. Sure did make my house smell wonderful and they were tasty...but not a whole lot different than other oatmeal raisin recipes I've tried. I think that soaking the raisins for an hour--I just don't plan that far ahead, ha ha--was just an annoying extra step. You could microwave them in a bit of water with a splash of rum or vanilla for the same effect and in much less time.

Aloha! :) What a nice, simple change from boring ol' tuna melts. Who would have thought that just adding pineapple would make such a difference? I didn't have sliced pineapple so I used tidbits instead. Used aged white cheddar as that is what I had in the fridge. Didn't have any english muffins or bagels so used slices of bread instead. Oh, I added a smidge of red pepper flakes too. Next time I will add finely chopped green pepper and freshly ground pepper. Hmm, maybe some finely diced red onion too. We love Hawaiian pizza so this was right up our alley! Thanks for sharing your recipe. An economical, speedy and tasty addition to my recipe box...hurray!

OK, this was VERY good. With a bit of tweaking I think it will be UNBELIEVABLE. I served it over duck egg noodles--droooooool. My husband and his co-worker (our lucky guest for dinner) both raved about this meal. I doubled everything--you have to when feeding two big men--but used only four large chicken breasts. There was plenty to go around and even leftovers for lunch the next day. When the breasts were almost cooked through I used a spatula to cut them into large chunks...then continued cooking until they were nicely browned. Added a generous amount of freshly ground black pepper. I didn't have any orange juice so I just added the juice the mandarins were canned in. I also didn't have any cashews so used pecans instead. I added a can of sliced water chestnuts for some crunch...might use whole next time. Next time I will definitely use orange juice for the added flavor. And I think cashews (or almonds) are a must for the texture and flavour. Toasted of course. I will add some Chinese 5-Spice and a dash of red pepper flakes when I try this next. With the addition of broccoli and a red pepper this would be complete. Thanks for sharing this recipe, it's, without a doubt, going to be a regular at our house. I'm tempted to make this again tonight but I don't have enough hoisin sauce to make a double batch...I wonder if anyone will notices if I don't share and only make enough for myself? LOL

Has to be one of the tastiest recipes I've ever made. I used cooked, peeled and diced smokies (I managed to burn the outsides on the BBQ and didn't want to waste them). I used grapeseed oil (it has a light flavor and is 'good-er" for you). I omitted the onion powder and replaced it with minced fresh onion in one batch, Italian seasoning in the other batch. I decreased the amount of sugar to 1 Tablespoon. With a lightly greased muffin pan these basically slid themselves out of the pan and look so nice baked up! Our neighbour thought they were wonderful, she showed up just in time for them to come out of the oven. My husband RAVED about them, he went on and on about the flavor and how filling they were as a snack. I prefer them warm so you might want to microwave them when you take a leftover from the fridge. These muffins are definitely going to be a staple in our house. A great way to use up leftover meat too. Next time I'm going to dice leftover chicken and add chopped sundried tomatoes. Ohhhh, and after that time I'm going to try crispy bacon with little nuggets of herb and garlic cream cheese (freeze for an hour or so before chopping)! And after that I want to try diced ham and jalapeno flavored cheese! And after that...well, you get the point! VERY versatile, very simple, very delicious. Thanks for sharing!

At the risk of sounding like a real geek, working with this dough was like kneading a cloud, ha ha ha. Talk about soft and easy to handle. I think my oven must be 'off' because I had to bake these for almost 15 minutes. Boy, do they look nice! Mmmmmmmmmmm, warm from the oven, delicious! Not flaky like some biscuits (not quite the American biscuit recipe I was looking for) but absolutely wonderful. Will definitely make these again.

This was really very good! I used a President's Choice spicy BBQ sauce and--yippee--this dish had bite! My husband, who normally asks for the hot sauce after tasting a new recipe, was pleasantly surprised and ate happily, exactly as I served it. The chicken (6 boneless, skinless breasts) was wonderfully moist and exceptionally flavorful...but not too moist for my tastes (I much prefer dry as cotton chicken, ha ha, but have to accomodate my husband who prefers it very moist) I added 1/2 a red and 1/2 a green pepper for color, as well as grated some fresh ginger into the slow cooker half an hour before dinner was served. Ohh, and I added 5 cloves of garlic too--we're garlic addicts. Next time, I will add all the pineapple juice at the beginning but NOT the pineapple chunks until half an hour before serving, just to retain the pineapple's color and crunch. I may also add 1/4 each of red and green peppers at that time, just to spruce up the visual appeal because all the ingredients sort of took on the BBQ color. I will also add diced bits of ginger next time rather than grated...we love ginger! Maybe some carrot 'coins' as well an hour before serving so they aren't too mushy. My parents, unexpected guests for the weekend, both gave this recipe rave reviews even though my Mom is not a fan of too much spice. Thanks for sharing this recipe--it's definitely sweet and tangy! :) (Served with spanish rice and caesar salad...next time I'll serve it with buttered noodles or ma

I followed the directions fairly closely but did have to substitute two cans of mushroom soup because I didn't have the chicken soup. Otherwise I stuck to the recipe. For some reason this was not appetizing...at all...to me, at least. My husband said it was 'alright' (though he'll eat just about anything) but mentioned the taste was 'too tangy'. I don't know what that means because I didn't find it tangy at all personally, it was actually, to my taste buds, bland and boring. I'd go so far as to say it tasted 'off'. (And yes, I did use fresh meat and other ingredients, ha ha.) A neat idea, for sure, and it did look neat coming out of the slow cooker (nice layers) and I might try to find another recipe for slow cooker enchiladas, but I won't be preparing this one again.