Michelle Borton Maudlin

This is actually more of a 4.5 stars. It's quite good and hubby told me to add it to the do again collection. I used 3 pounds of boneless skinless chicken thighs and I think that was a big plus on adding a nice rich flavor and the chicken was not dry at all. I think the only thing that I would change in the future is to try to thicken just a little more. We waited about a half hour and it wasn't quite soup but it wasn't a stew consistency either so maybe a little bit of tweaking on that. Also do not omit the salt because it really does need the teaspoon and I will probably add another teaspoon next time. This would be absolutely lovely with some biscuits served on the side! Thank you for the excellent recipe that we will definitely be making again! (You can use any frozen veggies that you like! I used a bag of peas and carrots and a bag of a potato/broccoli/pepper blend!)

I have never attempted to make anything other than cathead biscuits because I'm always so scared to roll anything out but I did make these today. I used the crisco butter flavored shortening sticks and threw what I needed in the freezer for a few minutes so it was actually more like a stick of butter from the fridge. I also added just a little bit of sugar, about a teaspoon. And I used the powdered buttermilk to make the milk. I didn't use quite the whole 3/4 cup because I didn't want sticky dough so mine was definitely not all sticking together but that worked out fine when I pressed it out on my pastry cloth. Also didn't knead the dough because I was afraid of over working it. I was nervous about getting hockey pucks so honestly they probably would have been better had I kneaded them a little. They didn't rise quite as nicely as kfc but they were definitely a pretty good first attempt. (I also got a dozen biscuits so I'm sure they were a little thinner than they should have been.) I don't blame the recipe, I blame my own inexperience!!! They were tasty for sure but I think I will tweak the recipe before I do it again. At least this gives me a good start!!! Highly recommend for beginners and I'm sure that the experienced bakers could hit this out of the ballpark! Hubby actually said they were good so he's picky and I call that a win... Lol!

My grandma made something similar when I was little... Unfortunately the recipe that everyone thought she used was not the same. I have tried countless recipes over the years and finally came up on this and decided to give it a try... OMG!!! It isn't exactly the same but it's so close that I literally burst into tears when I tried it. My grandma was a lot like me because she couldn't follow a recipe exactly the way it was written either but it is still amazing. That being said I always always add extra cinnamon and a smidge of vanilla. I also used the red delicious apples that I had on hand and I was very worried because I know red delicious aren't a good baking apple but they still turned out wonderful. I am planning to make this again tomorrow for my husband since he was out of town for work. I did buy some granny Smith just to see how a tarter apple will do. This is a keeper for sure and brought back so many good memories!!!! Thank you so much for posting this!!!!

Thank you so much for posting this recipe!!! I have tried several recipes in my bread machine and was ready to give up cuz nothing tasted right texture wise. This was so delicious tho and has the right texture! I did make a couple of changes... I used the same amount of chives instead of the minced onion and I used dill weed instead of dill seed because I couldn't find any dill seed in the grocery store. (I did cut the amount of it to about a half a tablespoon but it could have used the full amount and it still would have been delicious I'm sure)... I guess I'll just keep looking for recipes similar to this to get this perfect texture! Soooooo delicious and the smell... Omg... Heavenly!!!

Followed the box recipe for the brownies and then followed this recipe as written except I did sift my powdered sugar. This is a fantastic recipe and will be making it again!! My best friend even texted me to scold me for bringing her more than one cuz she couldn't leave them alone! Lol You can leave these on the counter for a while to soften everything or refrigerate them. Both ways are so good!

This is a great recipe for a carrot cake. The only reason for 4 stars instead of 5 is that it really needs just a little more carrot flavor, I think next time I will put in an additional cup of carrots. I did make some changes... I used pecans instead of walnuts, and 1 cup of brown sugar and 1 cup of white, also halved the amount of coconut and threw in a half cup of soaked raisins, and used tidbits of pineapple instead of crushed. It was delicious but just needs a bit more carrot next time. Also I made this in a bundt pan and cooked it for 55 minutes at 350 and it came out absolutely beautiful!!! I also didn't use the icing in the recipe but a different cream cheese frosting that I found on this site and warmed enough to easily spread over the top. Wonderful!!!!