This is terrific. Used the fruits I had on hand (pears, grapes, blackberries, oranges, bananas, strawberries) and followed the recipe exactly. Yum! We are making this for the 2nd time within a week.

I've made this half a dozen times so far. Excellent! Don't change a thing.

and I quote my brother the day after Thanksgiving "Where's that leftover broccoli stuff?!" THERE WAS NONE. I've made this several times and never had a turned up nose or a complaint. Yummy!

I also lightened up on the breadcrumbs but followed exactly otherwise. I would like to start a petition to change the name to Delaware's Favorite Mac and Cheese. I had about 12 people eating this and everyone (I'm not kidding...everyone) loved it. Kids, Adults, adult men that act like kids when they're all together; etc. This will be my "go to" mac/cheese recipe. Thanks for sharing.

The only ingredient I omitted was ginger (didn't have any) and I cooked 5 thighs. The amount of sauce was perfect for my amount of chicken. I'd double if you had any more. I sauced the chicken and cooked covered in foil for 30 minutes. I removed foil and set timer for 10 minutes and basted. 10 min; basted. 10 min; basted. I turned the broiler on for about 4 minutes as I like crispier skin. The chicken was perfect. Seriously. P-E-R-F-E-C-T. :)

We loved this recipe. We had 2 larger pieces and 3 smaller so I halfed the recipe. The only other changes were to use lowfat Mayo; Smart Blend 50/50 butter; bottled lemon juice & no basil(did not have). Excellent. It's in our rotation (that's a biggie!) We have a box of recipes that gets rotated once we've made the dish, it goes to the back of the index box. Next meal is the one in front. We never get bored that way.

This was EXCELLENT meatloaf...a keeper for sure. I did not add bullion (didn't have) and I used bread crumbs...mixed everthing else first and then added enough bread crumbs for proper wetness. I also added green & orange peppers...just about 1/3 of each. Really good. Note: I purchased one of the perforated meatloaf pans (mine was Wilton from Walmart but I'm sure other brands have similar) and I can not believe the difference it makes in meatloaves. Seperates the grease so your loaf is not swimming/cooking in grease. Worth the $8. I also doubled the sauce 'cause we like things saucy 'round here (the meatloaf too!) :-)

I halved the recipe to cook 3 skinless breasts. I only had about 1/4 cup of honey and made up the other 1/4+ cup with Karo light corn syrup (its what I had on hand). I mixed all ingredients and brought to a boil in a cast iron skillet. I added 1 tablespoon of cornstarch dissolved in 3 tablespoons cold water to the mixture and boiled about 2 minutes. I added my 3 breasts and popped the skillet in the oven. I set the timer for 15 minutes and brushed the sauce; I set the timer again for 15 minutes and brushed again. The breasts were about done (145 degrees) at this point so I put back in the oven for another 6-7 minutes and it was perfect. I cooked at 375 by the way.

If I can cook this and have it turn out ANYONE can!!! I took other reviewer's advice and soaked the noodles in hot tap water(turned out great...i was worried) and used 1/2 ricotta and 1/2 cottage cheese mixed with an egg. I used almost twice as much mozzerela (hubby loves). I didn't read enough reviews to realize you MUST cover for the first 45 minutes or you will have burnt cheese. - still tasty though. I added 3 oz of cut up pepperoni to the sauce and a jalapeno to the meat mixture. YUMMY!!!!

Yum! This is my first time making cranberry sauce. I can't believe how easy it was. I also used 1 cup of pulpy orange juice and got back a bit on the white sugar. I didn't have any pumpkin pie spice but I did have some apple pie spice on hand and added a couple of dashes. After boiling for 5 minutes I simmered for 15 more. Be sure to still often...the sugars will scorch if you don't. I can't wait until tomorrow to eat!!!