This was great. I was a little worried at first. When I first mixed up the dressing and tasted it, I didn't like it AT ALL. But after everything was mixed together and it sat in the fridge for a couple of hours, it was delicious! So quick and easy to throw together. I'll definitely be making this again. I think I'd add more slaw mix, or less noodles, it seemed like too much noodles compared to slaw to me.

This is pretty good but could be way better. I added quite a bit more parsley and wanted even more. I cut way back on the lemon juice but it was still too much. I also wish I'd bought cherry tomatoes to add in, they'd add a great pop of juicyness. Thanks for the recipe; it's a great idea and I'd make again with my changes.

I found this just ok. I like all the ingredients and there wasn't anything wrong with it, just didn't thrill me. I added a little white wine for extra flavour. I think I will use the leftovers in chicken broth and small pasta for a quick soup.

Very good and super easy. I made it exactly as per the recipe except my tart pan is 11 inches. It worked out great, crust was nice and thick and the filling set fine in the oven for me in 20 minutes.

This was very good, and fast and easy. I was only making one sandwich so I opted to spread the bun lightly with mayo then sprinkle with garlic powder. I used provolone cheese because I had some in my fridge; I also had cheeze whiz but I was a little afraid to try that! I do have some leftover meat and peppers/onions, so maybe I'll try the whiz with the leftovers.

This was good. Not as delicious as regular stove top omelette, to me, but I was glad to find this method because I am omelette challenged! Doing it on the stove top, it always turns into cheesy scrambled eggs. I cut this down to 1 serving (but threw in a third egg because it was the last one left in the carton) and used the smallest of my corningware casserole (holds like 2 cups of liquid I think). I forgot to pay attention to the oven temperature indicated in the recipe and cooked it at 350. This was fine but took longer obviously. I wonder if it ended up being a happy mistake; maybe at 400 the eggs would have browned too much for my liking. I would certainly make this again, with many different mix-ins.

These are really good. I've never made sugar cookies with cream cheese before and wasn't sure what to expect but I liked them. They tasted a little shortbread-y. Made as per the recipe and the dough was super easy to work with - I'm not a big fan of rolling out dough but this gave me no troubles at all. After they came out of the oven at first, they seemed a little fragile but they firmed up (while still saying soft to eat). I will say that I can't imagine how anyone could possibly get 6 dozen cookies out of this recipe. I got 27 cookies total and 9 of them were a little bigger than the other 18. This is more than enough for my needs this time, but nowhere near 6 dozen.

I thought these were good, but not "the best". My grandmother makes her meatballs, which I like a whole lot, with the three different meats so I expected that these WOULD be the best, but I found myself wishing I'd used all beef. I would have preferred garlic powder too I think because my little pieces of garlic didn't really 'cook' and I had semi-crunchy bits of strong garlic in some bites. I also used far less water. The texture of these was good, and they tasted good too, just not GREAT. I may make again with all beef and a couple other little tweaks.

This was yummy. After reading several reviews and worrying a bit that it was going to be too dry, I added half a can of petite diced garlic/olive oil seasoned tomatoes. It was good, but I think it actually would have been fine leaving the tomatoes out. I'd at least use plain tomatoes next time if I add tomatoes again as the seasoned ones made it a little too flavoured over all. Very simple and tasty though, I would definitely make again.

These were good. I liked the flavour though they seemed a bit dry in the end to me, even though there was liquid in the dish, the actual potato hunks were a little dry to me. I think I'd prefer smaller pieces of potato. I did think just reading the recipe that 80 minutes at 450 seemed like way overkill and I did them for just over an hour at 425. They were definitely done, but I don't think 20 more minutes would have hurt them. I threw the feta in immediately after pulling the dish from the oven and covered it for a few minutes while plating the rest of dinner. Thanks for the recipe Cyndi, I'd make again!

This was pretty darn good! I used only 2 stalks celery and one big carrot, and for some reason I could only find rice gnocchi at the store this time, so I used that. It was a different texture than the potato gnocchi, but worked fine for a soup. I skipped the cornstarch slurry as I prefer brothier soups, and the gnocchi made it thick enough for me anyway. I also used almost one cup heavy cream because I had it in my fridge, and added a splash of milk too. I didn't find it too bland, but I did add a fair amount of salt and pepper since there was no other spices. It was great for dipping crusty French bread in. I'd make this again. Even though I made it on a Sunday this time, it's quick enough for a weeknight with using leftover chicken.

This was suprisingly not bad and so easy. I used leftover rotisserie chicken and canned crescent dough for the crust, so I had this in the oven in no time at all. After tasting the cooking creme, I knew it would be a bit overpowering for me so I cut it with about 1/3 cup of milk. It was still a bit strong on the garlic and cream cheesey taste but more than edible. I think it might be an improvement to use the plain cooking creme and add seasonings to taste. Can't beat the ease though.

I thought this was just ok. It smelled great cooking but tasted rather bland in the end. I didn't taste any dijon at all. I also used less pork (one tenderloin piece cut in two) but kept everything else the same and it really wasn't all that saucy. I think I would have wanted more sauce if I'd used all the meat. I also didn't love the texture of the meat, but I expected it. The shreddy/stringy hunks of meat rather than slices comes with slow cooking. I don't usually put pork tenderloin in the slow cooker but I had some in my freezer I wanted to use. It was certainly an alright meal, but I wouldn't make again.

I made a half recipe with just the 1/2 cup butter and no shortening. They were really good, just what I want in a PB cookie though they did spread out a bit too much making them a little thinner than ideal for me, but I think I could solve that by refrigerating the dough for a little while before baking. Nothing to complain about in the taste, although I do think I wouldn't use any shortening even if making the full batch. I'm just not a fan of shortening in cookies, I always taste it.

Very easy to make and tasted pretty good too, but like many other reviewers, my sauce never thickened and was not at all sticky. Coating the chicken in flour like other reviewers said sounds like a good idea. Still, it was tasty and I'd make again for a quick dinner. I used half the amount of hot sauce because I don't like a lot of heat, but I think I would have been ok with the 2 tbsp. I also used ground ginger, but no other changes.

This was really good. 3/4 cup flour would have been a lot though. I used about 1/4 cup and it was still quite thick to me. I also less liquid though, about 2.5 cups broth and 1 cup half n half, because that's what I had. It was creamy enough for me, though the 2 cups would probably have been fine too, I think. I also forgot to buy the sausage for this. I liked it a lot without it and can't decide whether I think I'd like it more or less with the sausage. I think it'd add nice flavour but I'm not overly big on meaty soups; if I were to make this with sausge, I'd definitely only use 2 or 3 links. I also only bought one package tortellini; it was plenty. The wine added really nice flavour. I was worried it might be too much because it was all I could smell while the soup was simmering, but it wasn't overpowering at all. I added quite a bit of parmesan cheese on top, it was delicious melting into the soup. All in all, I enjoyed very much, thanks for sharing the recipe!

Not sure if I did something wrong or what, but something was weird with how these turned out. the filling didn't set up on the crust, it like soaked through and made a wet cake type thing. BUT they taste sooo good!! 5 stars for taste alone. I'll try again and see if I can't get them to come out looking/feeling right too.

I thought this was pretty good, not amazing. I found it a little bland even though I added a fair bit more chili powder. I liked the texture of the meat though and the consistency of it overall, and it was very easy to make. I'd make again if I wanted chili dogs. I also had this over baked potatoes and that was decent too. Thanks for the recipe.

Wonderful! Very easy to make and tasted great. Other apple crisp recipes I've made had other stuff in the filling (water, apple juice, more sugar, etc.) so I was a bit uncertain about the total simplicity of this one, but it was great. I didn't find the filling dry or anything (though more liquidy would have been fine too). I did think 6 apples was kind of a lot for the pan size called for, but I used Gala apples which are on the big side for apples, so that could be the reason. You could stretch this to more servings too; four servings would be very generous portions. I got six servings out of my pan and we still thought the portions were quite a good size. I happened to have a bottle of caramel ice cream topping in the fridge, so I drizzled that on each serving and it was so good!

This was decent. DIdn't knock my socks off, but yummy. I liked that it didn't take oil but it was still nice and moist. I do agree with other reviewers that pumpkin wasn't the most prominent flavour. I didn't have most of the individual spices, so I used about 3 tsp of pumpkin pie spice (for just one loaf).