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"We made this the other night using turkey bacon. (We also make our own cornbread using buckwheat flour - not that you can call stuffing a health food, LOL.) Anyway, we thought this recipe was very tasty. I added more seasoning than called for, and I think next time I might throw in some mushrooms, too. It made a very full 8x8 pan. We'll defin..."
"Loved it! And I was pleasantly surprised at just how easy they were to make. We made a homemade alfredo sauce to go with them and they were very, very filling. We'll be making homemade ravioli more often."
"I enjoyed this very much when I was awash in tomatoes this summer. I skipped the yogurt, I added some marjoram, and I didn't bother straining the soup after it cooked. Instead, I used my immersion blender to puree it all, and I could leave it a bit thicker with some chunks. I'll definitely keep the recipe around for next summer."
"This is really tasty and very easy to put together. I use whole-wheat pasta, and I generally save all the cheese for the top of it. I love having another use for asparagus in the summer."
"Very nice mix of flavors. It's a keeper around here. I've done it in the microwave in a pinch, stirring and cooking and stirring and cooking, but it's better from the oven."
"Definitely the best sugar cookie I've ever made! I have made them using light butter and that works ok, too, as long as you chill or freeze the dough longer before baking. I've also frozen the dough as a log and sliced off just one or two to bake at a time."
"These are very good. I love the filling inside and people are always in awe of how they are made. I've also frozen them and that has worked just fine. Oh, and if you make them slightly smaller and make 13 or 14 of them, they'll drop to 3 pts each. ;)"
"These are great and always get rave reviews. I generally use part vanilla and part coconut extract for a bit of an additional coconut kick. I also use light butter (and generally skip the nuts) to keep the calories down a smidge and that's worked just fine."