Beth Recipe Reviews (Pg. 1) - Allrecipes.com (13840303)

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Bruschetta 'n Cheese Stuffed-Chicken Breasts

Reviewed: Jan. 31, 2012
LOVE this recipe! The last time I made it I marinated the chicken breasts in the dressing for a few hours after pounding them out - it made them SO moist and flavorful! And fresh basil really makes a difference. Make sure when you pound the chicken it is skin side DOWN - it keeps them from falling apart.
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Sopapilla Cheesecake

Reviewed: Oct. 8, 2009
This is SO easy AND delicious! I made it for a taco night with friends, and it disappeared quickly, with requests for more! I've made it several times since, and it's always a hit! The only change I make is that I only use about 1/8 of a cup of melted butter on top. 1/2 cup is WAY too much!
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Gourmet Chicken Pizza

Reviewed: Aug. 9, 2010
I use canned diced tomatoes with garlic and basil to give it a little more flavor and add fresh bacon. I also use quite a bit of chicken (because who wants skimpy pizza), cook it in olive oil and italian seasoning for extra flavor, and don't measure the ranch dressing. You can use whatever kind of cheese you have at home; I usually use colby jack. Putting the cheese on top helps to keep all the toppings from falling off. Because I don't like traditional pizza sauce, this is my kind of pizza, and I everyone I make it for loves it!
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Beef and Biscuit

Reviewed: Oct. 8, 2009
Easy and tasty one-dish meal. I used jumbo biscuits, putting 4 on bottom and 4 on top so that I didn't have to worry about tearing them apart. I baked the bottom layer for a few minutes first, and it worked out great!
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