I am a tomato cream sauce fan so this was a lovely change for us. A nice light flavored sauce. I agree i would like it a bit thicker, may lessen the 1/2 and 1/2 amount next time. Great for meat free night meal. Actually it was better the next day..perhaps with shrimp?!?! Oh the possibilities!!

Just made this recipe and it is nice, but isn't knocking my sox off. I didn't use a whole chicken, I tried pieces as I hate cutting up a whole bird. Anyway it does have a lovely flavor and is moist. My cooking time was reduced to 4 hours and I had no drippings for gravy. Yes I left the skin on and didn't remove any fat so I would have drippings, but no luck. I think I would go as previous reviews and add a bit of water part way through the cooking. I used smoked paprika and think next time I will try sweet. All in all I would make this again as the cooking method was relaxing. FYI it didn't turn out sticky as hoped.

Yes this was an extremely moist cake. my husband did rave about it and I would probably make it again. The only thing is I don't see the advantage of using the crock pot. Since it only took about 3 hours to bake I had to "babysit" it. Kind of a fun thing to do and tell your friends about though. I would reccomend this one. I am adding this last thought after realizing it is going to be about 100 degrees here today. I now see the advantage to using a crockpot.... :)

Recently had a breakfast burger similar to this. As good as this one sounds, with the addition of bacon and served on texas toast it really rounds it out. The calories must go completely off the chart then, so enjoy as you shouldn't have another for a LONG time.

I only gave this 4 stars because I didn't use the spices recommended. However I did use the cooking method which was wonderful. I am notorious for making dry pork and this have solved that problem. Tender and moist, a huge success and will definately be making it this way again and again.

St. Pat's Day so of course I brought this to share at snack day at work. It was a hit to say the least. I did substitute turkey pastrami for the corned beef.

Success!!! Change ups, replaced canned crab with "sea legs", chopped the shrimp and added a can of diced green chilis. Here we go... Mixed chopped sealegs, chopped shrimp, a few green onions(chopped), some of the cheese and 1/2 can of the chilis. Divide onto tortilas. Put into greased pan. Mix enchilada sauce, 1 C sour cream and remaining chilis and pour over. Bake covered 30 -40min. Remove foil, sprinkle remaining cheese on and bake another 15-25 min until cheese is nicely browned. Worked out great.

Did this with drummies tonight in the oven. Five minutes in the sauce then 10 minutes in the oven, back and forth, for about 45 minutes. I was on the phone and my husband gave me the thumbs up so that says it all. Served right in the sauce to get all the flavor. A little ranch dressing and a lot of napkins made it complete.

Perfect day for comfort food and this is the ultimate. I didn't use the soup, I threw in cherry tomatoes from the end of the garden and for liquid I used beef stock. Also added rutabaga, yum. Pretty standard recipe, but extremely tasty and was well pleased with the thickening of the broth.

I was planning on having this for guests this morning and when I opened my mail and this was the featured recipe I know it was meant to be :) I did use sausage instead of ham and I fried up sliced onion. I did find that it didn't need the full cooking time, mine was done in 20 minutes. So my review is pretty much Like everyone elses. I did however fry up the sausage and the onions the day before so there was less to do this morning. Added fresh fruit as a side and this served 6 perfectly. Will be making again..

Yep, this one was a keeper. Did it as written. Just grated the cheese as I was a bit low on it and that made it go farther. Next time I will make it in smaller proportions, maybe cut the breasts in half. Really tasted allthe elements in the mayo. A definate do ahead thing for entertainting.

Saw this had to try it, even if it is 5AM. :) What a great way to satisfy the crunchy/salt fix without have an entire bag of chips in the house. You can control the oil and seasonings which I think most people want. Gonna share this with my "dieting" friends. Thanks for sharing. Didn't have any parchment paper, would wax paper work or would it make "waxy chips"?

A DEFINATE make again. I used the alterations suggested on earlier reviews. I would use the 9 T. sugar next time though as I like that level of sweetness. This produces an extremely moist muffin. The test will be if they maintain their moistness (sealed in a bag of course) until tomorrows sunday lunch. Thank you all for the the initial recipe and all the suggestions to personalize it. Great cooks!!!

These were grand. I didn't add any of the salt as I figured the cheese would add enough. I think I would increase the amount of feta next time. Of course not letting well enough alone I topped my burger with chopped green olives and red pepper. Yep that did it for me. A definate "make again".

Very happy with this recipe. I wanted the denseness described in previous reviews. I made them in a mini muffin pan and turned them into pettit fours. I replaced the lemon extract and lemon lime soda with the zest and juice of one lemon and one lime. If you needed a bit more moisture you could add a couple spoonsful of 7-up. they really worked out for my purposes.

I too found these to have a very heavy flour taste. I agree the topping was probably the reason. I think I would go with something crunchier more cinnamon flavored. I think the pumpkin layer needs some added spices, the usual pie ones. You never know until you try.

Fabulous cookie. Did have to bake them a bit longer approx. 12 minutes. I added some leftover butterscotch chips I had and it improved an already delicious cookie. Will be keeping this one.

Got this recipe in my e-mail this morning and made it for breakfast to use for breakfast sandwiches. VERY filling and the preperation was simple, a great way to start the day. Will be using again and again. Will try with buttermilk next time though

This is GREAT!!! That's all I can say. Will definately make again. A great base recipe that you can adjust to your personal taste.

I gave this 4 stars because I am not a cooker of roasts. The flavor from the recipe was WONDERFUL (rather porketta-ey), the cooking (up to me) was not so good. My tweeks in the recipe included using grainy mustard and beef stock instead of beer (only had a lite beer on hand) and attempting to cook it low and slow.