Shann

5 stars with the alterations done after reading various reviews. The recipe as shown is a good base recipe. I followed the advice of another reviewer as I wanted to make an impression on my family and have this taste like the soup that my daughter likes when she orders this when we go out. My husband has never had it and wasn't sure about it at all. I doubled the brocolli and the cheese and used one can of broth to mix with the cornstarch at the end. And I used half and half instead of the milk The soup turned out AMAZING! Amazing. It makes a big pot. I was able to freeze some of it in mason jars for later. Big hit with everyone, including the husband who requested more the following week. This is a keeper.

I LOVE this recipe. Such a great find. Warm and flavorful comfort food at its finest. Husband and kids all love it. I use fresh chicken and throw in some carrots and water to cover. I followed the recipe and added 1 can jumbo flaky biscuts and let simmer for the last half hour. By adding the carrots we got our veggie, chicken for protein and the dumplings for the carbs. It was soooo good. Heavenly on a cold day!

I was worried about how these would turn out. The consistency of the batter was thick so I added a teaspoon or two of canola oil. My reason for making these were to get some zucchini into my son who has food texture issues and is a very picky eater. I thought these tasted good and I agree with the reviewer that stated they're in between a cake and a brownie. There was no hiding the zucchini though. It's there and noticeable. My soon took a bite expecting a brownie (funny how he'll eat anything sugar based w/out a problem!) and I could tell he liked it until he got a little string of zucchini on his tongue. Will cut down the zucchini by a cup when I make this again. Everyone else loved it as is!

This was much better than I was expecting. I followed other reviewers and added a can of light chicken broth and a can of beans (white). I happened to have a pkt of Durkee white chicken chili seasoning on hand so I used that for spice. It smelled and looked wonderful while cooking and I ended up letting it simmer on low for about 3 hrs on the stove. Normally I'd use my crockpot but it disappeared. It's a mild chili but easy to spice up to individual tastes. Will definately make again!

This recipe is now a staple in our household for school related activities, bake sales and Christmas tins and such. EVERYONE loves it. My daughter who is 15 loves to make it and share it at school. I did buy the Chambord because the first time I made it was for Christmas gifts. It is expensive, but the flavor is amazing and only gets better after a few days. Its very subtle at first, but then it just infuses the fudge and gives it a very nice raspberry flavor that I'm not sure you'd get with the preserves. You'll also find yourself making several batches and using up the bottle of Chambord that keeps quite well. We use the white chocolate chips for the top layer. Add in your Chambord and just a few drops of red food coloring to get desired shade of pink you want. While I'm sure it tastes just as great all mixed together, it really is the double layer that distinguishes this fudge from others and makes it stand out. If you're going for presentation - use white chips for the top layer. Tip: try some tossing some sliced almonds int he bottom layer for those who like a little nutty flavor in their fudge :)

This was a beautiful looking salad. The poppy seeds had people intrigued right off so they knew there was something different about *this* fruit salad. The more comments made, the more of my co-workers came to check it out. I went with fresh pineapple and juiced the flesh from the rind for the reserved juice. The orange slices I sliced into three bite sized segments. I was making for a somewhat large group of about 25 so I added more fruit than was indicated. Used a whole pineapple, one orange diced as stated above, one kiwi, a little over a cup of strawberries, I halved red and green grapes and threw in a big handful of blueberries for color and at the last minute sliced up a banana. I did not adjust the lime juice and poppyseed mixture to accomodate the add'l fruit as after reading previous reviews it seemed there was more than enough. I really wish I had taken a picture because it was a beautiful mix of colors. The entire bowl disappeared in the first 1/2 hour it was presented and several people asked what was in the 'sauce'. Will definately make again. Thanks for a great recipe!