35 minutes was way too long for mine, and they came out so tough that I could barely chew the meat. But we liked the flavor on top :)

These were great. The only things I changed were to leave out of the onions (because we don't like onions) plus I added some taco/Mexican flavored cheese on top. Doesn't hurt to put it under the broiler for a minute or two and get the top cheese nice and crispy :)

This was really great! I used a slice of regular ham and a slice of smoked provolone on each. Served with yeast rolls & will definitely be making again. (I did need to bake for about 5 minutes longer because my chicken wasn't all that thin)

These were delicious and so easy! Next time I think I'll drizzle them with a pretty mint chocolate :) Yummy!

This is good, but very rich. If I make it again, I'm definitely going to knock the number of servings down because I had a ton leftover.

Made these last night for Milly's 2nd birthday & both of my dogs loved them! I followed the ingredients exactly as they were, but I filled jumbo foil cupcake baking cups placed on a cookie sheet for baking them. 350 degrees for 20-25 minutes and they were done!

I used a 3lb bottom round roast, 1 can cream of chicken and mushroom, 2 cans of beef broth, a generous pour of sherry, omitted the onion soup mix, and topped it off with water to cover the roast. Cooked on low for 10 hours (cuz that's how long I was gone for). When I got home, I switched the slow cooker to the warm setting and added some new potatoes to the mix. Served the roast over noodles and it was delicious. I didn't sear it before cooking, and I really don't think you need to. Although, next time I will generously season the meat, because it definitely needed more salt. The sherry added a nice warm flavor to the gravy. I didn't thicken it at all, so it was definitely a more liquid gravy :) Nice, easy recipe!

I'm sorry, but I didn't like this at all. It was a shame because I was really looking forward to it. I gave it 2 stars because my husband said it was "just OK" I followed the recipe exactly and, even though we love cream cheese, it tasted like way too much cream cheese and not nearly enough regular cheese. The bread crumbs gave it a gritty texture and it just wasn't any good. I won't make it again.

I used mint chocolate chip ice cream and this turned out beautifully. After letting the ice cream soften on the counter for a bit, I just scooped it directly into the pie crust. It's easy to smooth out if you just keep rubbing the top over with the back of a spoon. I melted 3 squares of the chocolate to give it more "drizzle" on top. This was amazing! My dad laughed when I told him I had made an ice cream pie. He said, "Oh you took some ice cream and dumped it in a pie pan." BUT -- when I took the pie out of the freezer, he looked at it and said, "You didn't make that. Where'd you buy that at?" It definitely looks pretty enough to be store-bought!! (And it's a given that it tastes delicious too!)

I don't like pumpkin, so I didn't try any myself... but everybody else seemed to like them (or maybe they were just being polite!) I thought the consistency was pretty gross. I know they're supposed to be cake-like, but mine came out almost mushy. *yikes*

Glorified pigs in a blanket! These tasted pretty good, although it took a LONG time. Just because of time restraints, this definitely won't be an "after-work" weeknight recipe... but I might make them again sometime in the future. My husband enjoyed them more than I did, so maybe it's just a guy thing. Beef and bacon! LOL I had a little bit of a hard time keeping the temperature low enough to just simmer. The butter kept boiling no matter how low I put it. I finally had to remove it from the burner completely for around 10 minutes to let it cool down and then return it to lowest heat setting for the duration. I added some chopped garlic to the butter and onions. About halfway through the simmering, I added a little chopped piece of garlic to the top of each roll. This gave it a little bit of extra flavor. (I also salt and peppered to taste)

I chose to omit the chopped onion and green pepper because we don't like those. Instead I got some extra flavor by using the "taco" seasoned cheese mix instead of cheddar. I'd never used biscuit mix in a quiche before, but I really loved how it tasted. The top browned beautifully in the oven and it was de-lish! The only thing I'm going to do differently next time is mix the cheese in with the meat instead of just layering it on top. It could be that I used too much meat, but I think mixing the cheese in will help it all stick together better. Very nice recipe. Thank you.