Jun 30, 2008 Not a bad start, and kind of boring as is, but my additions took this over the top to something truly magnificent! I made the sandwiches on & quot; Bread Machine Focaccia, & quot; also from this site. I rubbed the chicken breasts with olive oil, and seasoned them with salt, pepper, and Montreal Chicken Seasoning. I didn& # 39; t saute them in a skillet, prefering instead to grill them. I also built a & quot; deluxe& quot; version of this sandwich by adding bacon, Romaine lettuce, and sliced tomato. It was out of this world delicious and, paired with & quot; Rachel& # 39; s Tomato Basil Soup, & quot; was a picture perfect summer meal. & nbsp;

1 star for easy, 2 stars for super tasty, no other stars for having to cut down on the sugar ( do this if you dont like your desert super sweet) and the real problem with it was that the cake was extremely runny in the end. I m going to make it again but this time will beat the cream first and maybe add some whipped cream stabilizer and only then add the cream cheese into the mix.

Hope this will fix the problem so we can really enjoy this recipe.

I skipped the thyme but used all the other seasonings. My children don' t think I can make good fried chicken, but they loved this recipe!

I never buy mayo but had Miracle Whip so I dumped about a cup in a big pan, whisked it with milk to a less & quot; gloppy& quot; consistency, then coated each piece of chicken. I let them & quot; marinate& quot; like that in the same pan for about an hour. I then rolled them in the seasoned breadcrumbs and baked for 1 hr 20 min @ 375. The coating was crispy & amp; delicious and the chicken was juicy and moist. I will be relying on this recipe for the future. ( I made 9lbs of chicken pieces so I tripled the recipe for crumbs, salt & amp; paprika but only doubled the garlic and black pepper. For the garlic powder I used 1 tsp garlic powder & amp; 1 tsp onion powder since I prefer the milder flavor of onion. )

Place potato into a saucepan with enough water to cover and bring to a boil. Reduce heat to medium- low and cook potato until very tender, about 15 minutes. Drain and allow to steam dry for a minute or two. Transfer potato to a large bowl and mash with a fork until smooth.

Gradually stir confectioners' sugar into mashed potato a little at a time until the mixture forms a stiff dough. The dough will be runny until all the powdered sugar is used. Place a large square of waxed paper onto a work surface. Roll or press dough into a 12- inch square rectangle on the waxed paper.

Spread peanut butter over top of dough, covering it entirely. Pick up one edge of waxed paper and start rolling the dough to make a 12- inch- long log. Wrap log tightly with waxed paper. Refrigerate for 1 hour.

Unwrap log and slice candy into cross- sectional pieces about 3/ 4- inch thick to serve.

We loved this recipe! I' ve made dump cakes before and this pumpkin one is a nice change for pumpkin pie lovers. I used a yellow cake mix because that is what I had on hand and used closer to 1 cup of butter to dizzle over the top. As it is baking, if you see a little dry patch of cake mix on the top, put a tiny sliver of butter on the spot and it will blend in. This is absolutely yummy with bit of whip cream. A great holiday recipe that I will make again.

I made 2 loaves of this for brunch today- - one loaf was gobbled up straight away while it was still slightly warm to raves from the whole family. It is moist and delicious. I' m wrapping the other loaf in foil as per the instructions to see how it is tomorrow. I did make 3 minor changes- - one being replacing the white sugar with brown sugar in the cinnamon sugar mixture because I like brown sugar better; adding a tsp of vanilla to the wet ingredients; and adding the zest of 1/ 2 an orange to the dry ingredients, because I like a hint of orange in my cinnamon treats. & # 10; I had the same problem mentioned by another reviewer of having the middle cave in on one of the loaves; will try baking it in an 8x 8 pan next time to see if that gets around the problem. & # 10; It does taste remarkably like Amish Friendship Cake, so if you like that, you are likely to enjoy this also.

After reading all of the reviews, I was a little hesitant to try this. I was looking for a pasta dish that didn' t have a lot of tomato sauce for a pre- race meal for my husband, so I decided to give this a try anyway! I only made a couple of tiny changes: I used a whole onion and bell pepper.

I also used two cans of mushrooms and tomatoes since I had made extra noodles. I did add extra seasoning to taste to the meat mixture and I just mixed everything together instead of layering for ease. It was the perfect amount of sauce for the noodles! This recipe is awesome if you are looking for something that isn' t very saucy. If you feel that spaghetti means you have to have a lot of red sauce, then you should try another recipe!

My husband and I both loved this and will definitely make it again! !

for Red Pepper Soup with cheddar dumplings. & nbsp; Now, this one is interesting, to say the least! & nbsp; Red peppers, tomatoes, potato, lightly& nbsp; sweetened with a carrot and orange juice ( of all things! ) 1 large onion, sliced 4 cloves of garlic, minced 1 med carrot, chopped 1 large potato, sliced Heat oil in large pot. & nbsp; Add onion and fry about 5 mins. until soft. & nbsp; Add garlic, potato, red peppers and carrot. & nbsp; Cover and simmer 8- 10 mins. Add tomatoes, orange peels, ginger and water. & nbsp; Bring to a boil, reduce, and simmer covered for 15 mins. 1 egg, & # 43; 1 egg yoke 3 T fresh parsley, chopped Mix all ingredients, and drop onto soup by the tsp. & nbsp; Cover, and simmer until dumplings are done, about 15 mins. Remove dumplings, orange peels, and& nbsp; set aside. & nbsp; Cool soup slightly, and puree. Return soup to pot to re- heat. & nbsp; Add the orange juice. Serve in warm bowls, with the dumplings on the side.

Being an egg/ flour dumpling, they were rather stodgy, but I fear that a & quot; baking powder& quot; style dumpling would melt into the soup itself! & nbsp; I was also interested in that other recipes called for either chicken or vegetable stock, which seems would change the flavor somewhat. & nbsp; Other than chopping the veg' s this went together pretty quickly, I thought, and was well worth the effort. & nbsp; This one might also taste great served cold, on a hot summer day! & nbsp; Well, minus the dumplings, anyway! so, be happy, be healthy, cook crazy! & nbsp; ( only EIGHT more soups to go. . . ! )

Preheat the oven to 350 degrees F ( 175 degrees C) . Heat olive oil in a large Dutch oven over medium- high heat; add chicken and cook until browned on the outside. Remove to a bowl to capture the juices.

Stir in onions and mushrooms; cook for 5- 6 minutes until soft.

Add a big pinch of salt and pepper. Stir in garlic, rosemary, red pepper flakes, oregano, tomato sauce, and water. Place chicken pieces and any juices that have accumulated in the bowl on top of the cooked vegetables. Add more salt and pepper. Place pepper slices on top of the chicken.

Cover and cook in the preheated oven for 1 hour 15 minutes.

I used my own cooked, shredded chicken instead of canned, left out the pine nuts ( only because I didn' t have any) , I used dill pickle relish ( we don' t like sweet dill relish) and I made my own coleslaw dressing. Oh!

And I also used a reduced fat mayonnaise. YUM! This was excellent! My littlest inhaled his own sandwich and then took half of mine. No leftovers.

It' s GONE. Thanks for a new favorite chicken salad sandwich! NOTE FOR SELF: Next time, I think I' d add in more relish and some chopped celery, just to stretch it a bit more to get one more sandwich. That' s really for us, not reflective of the recipe.

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. Crumble bacon and set aside.

In same skillet, saute onion and red bell pepper in drippings until tender; remove with a slotted spoon. In a large bowl, whisk the eggs and milk. Stir in hash browns, cheese, salt, pepper, dill, onion mixture and reserved bacon.

Transfer to a greased 13- in. x 9- in. x 2- in. baking dish. Bake, uncovered, at 350 degrees F for 35- 45 minutes or until a knife inserted near the center comes out clean.

Sprinkle yeast over warm water in a bowl and let activate while you complete remaining steps. Place flour and salt into a food processor and pulse once or twice to combine.

Scatter butter slices over flour and process until butter is thoroughly mixed into the flour, about 1 minute. Whisk yeast mixture, sour cream, egg, egg yolks, and vanilla extract together in a bowl; pour mixture into food processor. Pulse several times, just until the dough starts to hold together and clean the sides of the bowl ( do not overmix) . Remove dough from food processor and divide in half; form each half into a thick disk, wrap in plastic wrap, and refrigerate at least 2 hours.

For best texture, refrigerate overnight. Preheat oven to 375 degrees F ( 190 degrees C) .

Line several baking sheets with parchment paper. Sprinkle a work surface generously with sugar and roll out one of the dough disks into an 8x 16- inch rectangle. Sprinkle dough with a generous amount of sugar.

Fold the dough over in thirds, letter- style, and roll out again; fold as before and roll out and fold a third time, sprinkling dough with sugar each time. Finally, roll dough into a 4x 14- inch rectangle, about 1/ 4 inch thick. Repeat process with second dough disk. Cut strips from the short side of the dough rectangles, making them 1/ 2 to 3/ 4 inch wide. Place strips onto the parchment- lined baking sheets, twisting and slightly stretching them.

If preferred, form into horseshoe shapes.

Bake in the preheated oven until lightly golden brown, 12 to 15 minutes. Cookies will puff up a bit to reveal delicate layers. Let cookies cool for about 5 minutes on sheets before transferring to wire cooling racks.