Excellent! I used walnuts instead of pecans...other than that I kept everything the same. I'm not a salmon fan but this I really liked.

Delicious!!! I added fresh shaved parmesan during the last few minutes of baking.

Loved it! Fantastic and easy recipe. I used to make Patti LaBelle's Over the Rainbow mac n' cheese. This recipe is much easier, has less ingredients, and tastes better!

I prepared this for Tday and it was delicious. I actually made it the day before which worked out well. Every year I forget the diff between yams and sweet potatoes but now I know that the orange/red ones are the way to go. I had made sweet potato pie so I really didn't want a syrupy marmellowy side dish. This did the trick. It reminded me of the sweet potatoes I used to get at an upscale restaurant. I think I overcooked my shallots but they were still good. I served them on the side because I figured the kids wouldn't want them (I was correct). Thanks for the yummy recipe. I'll be making them again.

Delicious and simple. I managed to goof up the topping. Maybe I don't understand the concept of cutting the butter. My topping was very grainy...not coarse...even after I added more butter. After reading some of the reviews, I baked the muffins without the topping and added it during the last 5 min. My topping didn't burn at all. I think I'll stick to this method but I need to work on perfecting my topping. Family was crazy about them!

I used a whole jalapeno and they were quite spicy, just the way I like. I'll be using this recipe again and again.

So amazingly delicious. I used one can (I think it was a 14 oz can) of petite diced tomatoes instead of the 6 romas and fresh basilTasted fresh and delicious. I made it the night before a party. Sprayed sliced baguette with olive oil Pam and broiled and served it with the bruschetta on the side so people could help themselves. No need for cheese.

Liked it but didn't love it. I was thrilled to have a new way to use my leftover Thanksgiving turkey other than soup or sandwiches. I made some adjustments after reading some of the other reviews but I still found it a tad on the bland side. I used large elbow macaroni because I think it holds cream sauce better. Since I'm still traumatized from washing so many dishes on Tday I made the sauce in the same pot that I had used for the pasta which worked well because there's a lot of sauce and it made it easy to mix everything all together. I used unsalted butter because I thought the chicken broth would have enough salt but now I'm thinking I should have used regular butter. I subsituted one cup of half and half for the milk (and used a cup of reg. milk). I sauteed 1 sm onion and 3 cloves of garlic in EVOO in a separate pan, then I found a small can of mushrooms so I threw that in too (sure wish I had more, they're a nice touch. When I tasted the sauce it was bland so I added pepper and seasoning salt. Kept testing it and kept adding more salt; then added all of my sauteed ingredients to the sauce with the turkey & pasta. For topping I mixed parm cheese, seasoned bread crumbs and melted butter. Cooked at 400 for 20 min like someone else suggested. It's pretty good. I'll have to experiment with it again. I love the idea of using up the turkey so I feel pretty satisfied. I'm hoping tomorrow it will taste even better once the pasta absorbs more of the flavor.

LOVE the salad. I would've given it 5 stars but the lettuce got soggy when I tossed it. Anyone else experience this problem? Maybe next time I'll just put the dressing on the side.

My husband love this and I thought it was pretty good. I followed someone else's suggestion to cube the chicken and saute it in a pan with seasoning salt and garlic (I added the garlic here instead of the sauce). I made the sauce as directed except used skim milk since I didn't have half and half. I also added a couple of splashes of white wine. I then layered as directed using one bag of frozen spinach and part of 1 can since the frozen wasn't enough to layer the bottom. The frozen was much more attractive and I swear I could taste the difference...next time I will make sure to have more frozen...canned spinach was ick! I I'm not crazy about bacon so I only used 1/3 cup. I used about 3 cups of mozz cheese baked as directed but used the broiler for the last couple of minutes so that the cheese was nicely browned. Good leftovers. I think it will be a 5* next time because I won't use canned spinach.

Great recipe. Love that it's simple! After reading some of the reviews I decided to add a package of taco seasoning to the meat and onions but *yikes* I didn't have any. I decided to use the Taco Seasoning I from this website. I browned the meat, added the onion, then simmered for 20 min with 2 T of taco seasoning and half cup of water. I used FOUR cans of whole chiles (because one wasn't enough to make a full layer) and 3 cups of cheese. I used two cans for the first layer (sliced in half and spread out), then 1.5 cup cheese, meat mixture,1.5 cup cheese, 2 more cans of chiles, and egg mixture as directed. I'm so glad I added extra cheese. It was an attractive casserole and I think I'll bring it to my next potluck. My husband and I liked it a lot but I think I might add diced chiles to the meat mixture so make it hotter. Served with Spanish rice and Tapatio sauce & sour cream on the side. I'll give it 5 stars when I can make it hotter.

I'm not a huge pound cake fan but I received a lot of compliments on this dessert when I served it at a party. I beat the softened butter and sugar for about 8 minutes and it still never got "light & fluffy"...in was very crumbly. Not sure if that affected the taste.

They were good but I'm not as enthusiastic as everyone else. I didn't think the cookie part was quite sweet enough. I had to use skim milk because that's all i had so maybe that made a difference. RE mini muffin pans vs just a cookie sheet: Definitely use the mini muffin pan. I didn't have enough room in my mini muffin pan for all the dough so I made some on a cookie sheet (used the small cookie scooper for both). The mini muffin pan makes a nicer presentation and the dough doesn't break when you insert the frozen PB cup