Easy and quick to make with ingredients I usually have around the house anyways. We enjoyed it a lot and will be making it again. Much healthier than the usual cream based sauce i use.

Halved the recipe and added a dash of garlic salt and onion powder in addition to the poultry seasoning. We liked it alot.

Simple recipe with surprising flavor. We liked it a lot.

Really like the dressing. I didn't have lemon juice, and only used 1T of WHITE wine vinegar and a tsp of lemon zest. Added less than 2T of quality evoo. I can see this on reg rotation. I found that my broccoli steamed in less than 4 min. I'll keep a closer eye on it next time.

I don't eat cake a lot, but really, this is likely the best base cake I've had taste wise. It's a little dense...but I think I need to sift the flour next time. I used a 15x11" glass pan with success, but had to extend the baking time to almost 40min. It's a forgiving recipe. I used it with a pudding poke cake recipe on this site. I will continue using this recipe anytime it calls for yellow or white prepared cake (no idea what the difference is).

Ppl are going to be screaming, "But she changed the whole recipe!" Anyhow, I made it with penne, b/c that's what we had. Instead of whipping cream, I used a few tbns of cream cheese and a little whole milk. I'm not sure how much I saved on calories, but at least I didn't have to run to the store. Lots of flavor here. I read one of the reviews said that you have to add a lot of salt and pepper to the pasta. I used to have problems like that with all my pasta dishes, but I find out if you salt the pasta water well, you never have to worry about a bland pasta dish.

Quick and easy to make. I used sausage instead of bacon, and I didn't find the need to add any oil, since there was plenty of fat in the meat. We're not big on potatoes, so instead of chopped potatoes, which some reviewers said didn't cook through, I added a few tablespoons of mashed potato flakes. You don't need a lot to thicken the recipe. Great way to cut down calories. Overall, the dish was good, and a great winter soup. I just don't feel that it was special.

Meatballs were yummy, and go well with the soup. I added lots of extra veggies for nutrition. I read how some reviewers found that the recipe not soup-ey enough. So I worked around this by making the dish in a slow cooker. First, I sauteed the onions and veggies. I added oil, but I think if you have a good non-stick, it's not necessary. I threw all the veggies in the slow cooker along with the water and bullion mixture and the cream of mushroom and set it on low for 4-5hrs (depending on how done the veggies were...However, you definitely want enough cooking time for the flavors to meld). I then baked the meatballs at 375F for 15-20min. I could've cut the cooking time down, b/c this fully cooked the meatballs. I'd rather had finished it in the last 15min of cooking the soup and maybe added more flavor to the soup. However, it's still pretty tasty just adding the meatballs in long enough to heat through.

I re-read the recipe thinking that I must have forgotten something, b/c I found it a little boring. I think maybe a little lemon juice or zest would've helped. I added sliced sausage, and still didn't get that "bam." Anyways, the only change i made was I skipped the sugar. O, and I halved the oil like the reviews suggested.

I had doubts that the soup would develop enough flavor in the allotted cooking time, but I was wrong. It was very yummy, and I can see myself making this again. hubby didn't like it, but that's his personal taste. Next time I will decrease the diced tomatoes for him.

Decent dessert; 3/5 stars. Followed the suggestions and increased the sugars in the recipe: 1/2 c confectioner, 1/4c white, increased butter to 1/2 c. I think the increase in butter was a little too much since it made my pastries oily. I don't think I will be making these again.

Ppl loved it. So easy to make. Also, it's a great way to use up milk.

Did some ppl use yellow food coloring in theirs? B/c mine did not turn out looking like the picture. I did alter my recipe, but I rated based on taste alone, which should not change. What did was my cooking time. I did muffins, and they took a lot longer than normal. In total, it took me close to half an hour to finish baking. It's partly due to the fact that I doubled the liquid (2c of eggnog) and used half oil for the butter...and also, how I kept on taking them out to check. I think the alteration also made the product a little spongier. The taste was fine, but nothing that bowled me over. If I were to make it again, I would add only half a cup more of eggnog at most. Other alterations were increasing the nutmeg to half a teaspoon, and using pudding mix. Update: The ppl at work gobbled them up. So I added one more star.

Likely not the recipe, but rather me, but I got an uneven cake. So the sauce sorta pooled in the low areas. There seemed to be a bit too much of it too. As for taste, only a heartless person could so no to that much chocolate! This is a great way to dress up a plain chocolate cake from a mix.

I agree that you def need more spinach than the recipe called for. I also did about 5c. It's surprisingly flavorful for a recipe does not call for any other seasoning than the salt and pepper. Healthy and definitely a repeat. I did not add the butter and did not miss it.

I also read that it's risky to slow cook frozen meats, so I used thawed bone in chicken thighs and set the temp low and for 3.5hrs (I dislike overcooked meat). As with other reviewers, I felt the sauce was too liquid-ey (though after shredding, the meat did absorb a lot of it), so I doctored it up with some flour. I used a good quality honey bbq sauce and added onions on the bottom before covering with chicken. The sauce came out perhaps too sweet b/c of this. I'm not as impressed as other ppl seem to be and will not be repeating this recipe.

So....I found that 120F is way to hot, and just might have killed my yeast. Another reviewer also noted that if the liquid is too hot to touch, then it will kill the yeast. Anyhow, this made decent cracker style pizza dough. Also, the yeast fermenting might not create enough warmth. So I was advised to turn on the oven at the lowest setting, and then turn it off. The temperature should be between 80-90F when you put the dough inside to rise. You should be able to keep your hand in the oven for a few minutes. I will try again with new yeast, and update my review. Thank goodness I only made half the recipe.

Truly an easy and quick dish. I added more salt to my taste, but I wouldn't change anything. I was surprised of how creamy in texture this came out and the lemon added a brightness to the dish. I don't think I will make this a regular rotation in our house. My husband would not even taste it (his loss), but I thought it was an interesting way to use up some of the leftover canned sardines.

It was definitely cheesier than store bought, but the texture came out just a little grainy. Taste was fine. I cut down the calories by using neufchatel cheese. Still used whole milk b/c I was concerned about altering the recipe too much. Update: I added more milk when reheating to thin out the sauce, and it turned out markedly better.

Heavy on the ginger, but that may have been me. I'll make it again.