3.5 stars actually. This cake was good, but seeing that it is made from a boxed mix it doesn't rate any higher. The cream cheese layer is very tasty and the "Satiny Glaze" recipe from this site is always perfect. Like others I used coffee in place of the water and some unsweetened cocoa to give a deeper chocolate flavor (a well known trick) which helped the 'boxed' flavor, but I think I might have to retry this recipe with a 'from scratch' chocolate cake to give it the 5 stars I think it could earn.

OMG!! OMG!! OMG!! OMG!! Enough said...

I simplified the cooking process on this one. I just boiled the broccoli, drained, and then added minced bottled garlic and about 1 tablespoon of salt along with the olive oil. I let this mixture sit while I boiled the pasta. I think it is important to season the broccoli prior to mixing with the pasta, otherwise you end up with a bland combo. Also a key part in boiling any pasta is adding salt to the water in order to compliment the true flavor of the pasta. Next time I may add some sweet Italian sausage or sauted chicken along with the broccoli into to serve as more of a main course.

Nice flavor and consistency. I wouldn't change a thing on this recipe except perhaps experiment with almond flavor in place of the vanilla. I think 1/2" cookies are better for handling and moister cookies.

Oh Yes!!! Perfection!!! Refridgerated for 2 days prior to eating and their was no problem cutting, cookies had softened. Needs 1 full pack of oeros for recipe. 2 rows for bottom in order to completely cover 10" springform, and remaining row in the cheesecake layer.

What I really like about this recipe was how quick & easy it was to put together for a weekday meal. I seasoned my chix with salt, pepper, onion powder (skipped the fresh onion - kids won't eat), garlic powder, poultry seasoning, and celery salt. I also used chix broth instead of water as other suggested. Added frozen sliced carrots and put in the crock pot on LOW for 7 hrs, added bisquits cut into 4's and frozen peas and cooked an additional 1 hour. Of course this recipe would be better with fresh made sauce from scratch, but when you are looking for that easy weeknight meal the canned soup fits the bill.

This recipe is very good but I could see how it would vary based on the quality of your ingredients. I used a dense and crusty semolina sesame loaf that they carry at the specialty bread aisle and this worked perfectly. I used grape tomatoes in place of regular sliced tomatoes but here I think the sliced would work better to make the bread a little moister. Although I LOVE garlic, the 3 cloves made it very strong and next time I will cut back to 2. The onions and olives were omitted so that my kids would eat this (they loved) but I'm sure they would just improve upon this dish. Definitly a great picnic option and will make again.

I actually liked this recipe as a quick weekday dinner and managed to use the leftover turkey I had in the house as well. I did not have cheddar cheese soup so I subbed cream of chicken and added at least a cup of cheddar cheese into the rice mixture. It turned out to be a good way to use leftover turkey or chicken if you have it.

This was good but I had higher hopes for it. I actually thought this recipe was time consuming between the sauce prep, marinate, and dicing of ingredients. I think the chicken would have been better grilled vs broiled in the oven. The dressing (Tzatziki sauce) was light tasting but I yearned for a deeper flavor than what I got here, perhaps sour cream in place of the greek yogurt would help.

This was a nice side dish with some teriyaki chicken we made on the grill. I didn't have peppers in the house so I just doubled the zucchini and used panko breadcrumbs. I always salt my potatoes before roasting for better flavor.

Ok, but just tastes like a boxed cake mix, most cake is good, but nothing special here.

This was very good and so simple to prepare. Kids loved which is a plus! I pounded my chix breast to approx. 1/2 inch thickness for uniform baking. I did season the breast with salt and pepper and added a dusting of seasoned breadcrumbs to the tops prior to adding sauce and cheese (only used 1 cup of parm-this was plenty). I did have to bake approx 50 minutes for the chix to be at correct temp. It was super moist and the croutons are what makes this dish. I will make this often.

I thought I was going to love this, but it was really just a case of like. I made in a bundt pan and baked for 40 minutes. I opted to add a 3rd egg so that it would be dense. The chocolate flavor was good but the cherry flavor is only subtle. I made this cake 1 day ahead and it was cold out of the fridge when it was served, perhaps it would have more flavor closer to room temperature. It made a nice chocolate cake, but doesn't warrant a 5 star rating as I had hoped.

AWESOME! I used 1 1/2 sticks of butter because I was short of the 2 sticks as the recipe called for. I served this over 1 lb of capellini pasta, so the full 2 sticks would have worked here. I agree this would be too much butter if you are eating solo or over rice. Per others suggestions I added a bit of old bay and plain dry breadcrumb over the shrimp before adding the butter mixture. Don't overbake, I had extra large shrimp (21-25 lb) and they only needed 12 minutes. I only used 1 T. of dijon, but I think I will up to 1.5 T. next time. And oh yeah, there will definitly be a next time, this was quick and oh so flavorful.

Family loved this! So simple to make, which I love. I only added 1/2 packet of seasoning because I didn't want the taste too strong, this worked fine for us. I removed chicken after 3 hrs. and cut into small strips then replaced after cc mix was stirred in with juices of chicken. Only needed 3-3.5 hrs max and chicken was very tender. Served over linguine. Next time I will serve with added broccoli.

I couldn't wait to make this, but it was just ok, not great. Ok for a small taste when there is lots of other stuff to pick from. I used Perdue short-cuts instead of canned. The consistency is better warm vs. hot, it is less runny.

As written this recipe would be bland. I took the advice of others before me and added additional seasoning. Salt, onion and garlic powder, chili powder and cilantro, and added some red hot sauce into the mixture. You would think with all of the added seasoning it would be strong, but I still felt like it was missing something. I think I will attempt again but try the taco seasoning packet that another reviewer used. I believe this recipe has potential with the additional add ins.

Loved these! As others suggested I used 3/4 cup of oil and 1/2 cup of applesauce and you won't know the difference. I made 24 cupcake/muffins and baked for 20 minutes. Topped with a halved recipe of 'Cream Cheese Frosting II' by Janni (there are 2 on this site). These will be made often!! Update: Made as 2 9inch cakes and baked 30 minutes.

Nice homey flavor and a good way to sneak veggies and protein into my kids. I boiled the squash for about 12 minutes and they were quite mushy, next time I will reduce boil time. I also added the onion in with the squash for the last 5 minutes of boil to tenderize and mellow the onion flavor for my picky eater. I substituted 1/2 sleeve of crushed ritz mixed with butter in place of the extra breadcrumb. This would make a nice Thanksgiving dish.

This bread has a nice flavor and is very moist but I was hoping for a 'wetter' consistency. I will make this again but next time I will add more pineapple and zucchini, perhaps doubled. I increased the vanilla to 1 teaspoon.