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I've made this multiple times since finding this recipe. My family has loved it every time. The recipe is great as is, but tonight I added about a teaspoon of Chef Paul Prudhomme's Poultry Magic and that really enhanced the flavor. Because this recipe makes a too much filling for a 9" pie pan, I pour it into a greased 9x13 and then roll the entire amount of dough into a rectangle for the top.

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Award Winning Soft Chocolate Chip Cookies

Reviewed: Jul. 19, 2007

I get lots of compliments when I make these. I very rarely make any other kind of cookie now. I think the pudding is the secret to these staying so soft. I recently mixed a batch of dough and didn't have time to bake it all in one day. I put half the dough in the refrigerator and baked it the next day. The cookies baked on the second day came out even better than the ones baked the first day.

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Angel Biscuit Rolls

Reviewed: Jul. 19, 2007

These are very good right out of the oven, but they don't keep long. They were very dry the next day after being kept in a zipper bag.

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Marinated Ranch Broiled Chicken

Reviewed: Jul. 19, 2007

This is great on the grill. I get compliments every time I make it.

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Baked Chicken and Stuffing

Reviewed: Jul. 19, 2007

This recipe is a great go-to recipe since the ingredients are ones that are usually on-hand. My family prefers this with diced or shredded chicken rather than larger strips. I'm not typically a fan of stuffing, but I like the flavor that the stuffing seasonings give the casserole. It is one recipe that I never have to coax my 1 & 3 yr-olds to eat.

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Blackberry Cobbler II

Reviewed: Jul. 19, 2007

I made this with a 16 oz bag of frozen blackberries and a 12 oz bag of frozen raspberries (approx 5 cups berries). I also made 1 1/2 recipe of the topping. I cooked the topping on the stove in a saucepan and then baked the cobbler in a 8x11" baking pan. My husband had been requesting blackberry cobbler, and although he said he was expecting the kind with a flaky pie crust, he said this was excellent! It is the best when warm and with a scoop of vanilla ice cream.

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Pull-Apart Bacon Bread

Reviewed: Sep. 13, 2006

I've made this multiple times for groups and get rave reviews each time. I usually double or triple the recipe since it goes so quickly.

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Thai Red Chicken Curry

Reviewed: Aug. 26, 2006

The recipe is okay as is, but I made a few adjustments for more flavor. As recommended by others, I doubled the curry paste. I also added the juice of 1 lime, 1/2 teaspoon of coriander, 2 tablespoons fish sauce (many groceries have this in Asian section), fresh minced garlic clove, and 2 teaspoons sugar.

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