Wonderful flavor. After cooking, I cut the roast into chunks, thicken the gravy, and mixed together. Then I served over garlic mashed. Would work great over egg noodles also.

Easy, quick and good. I halved the recipe bc it's just the two of us, and bf had three of them. I'm not a mayo fan but you really can't taste it. I baked longer than stated, actually baked about 18-20 minutes to get them golden brown. I think bc of the mayo they crisped up on the bottom too. Thanks for the recipe! Easy to whip up on a weeknight!

I tried this recipe for a cookie exchange wanting something unique. I don't know if I would ever make these again because of the time it takes. It took me 3 days to finish these. * I baked the chocolate cake and refrigerated it. Left for several hours to run errands. * After cooled I mixed the cake with a tub of milk chocolate frosting. Then refrigerated that over night. * I rolled the cake mix into balls using the Pampered Chef small scoop. Then I froze the balls over night. * The 3rd day I placed toothpicks in the frozen balls only bringing out half at a time so they didn't defrost. * I dipped each frozen ball in the chocolate leaving the toothpick in until cooled. My pan was refrigerated as well so the candy hardened right away. * When all the balls were dipped I melted 1 cup Andes peppermint baking chips with 1 Tbl shortening and drizzled over where the toothpicks had left a hole. I am freezing these until next week's cookie exchange, we will see how they go over! I think they tasted great, but way too much work during this busy holiday season!

We enjoyed this, and it didn't take as long as the stated prep time; it was actually fairly easy. I made a few changes: olive oil, yellow onion, no white potato or celery. I think the potato is meant to thicken the broth, because mine was fairly thin, so I simmered it with the lid off, then threw in about 1/4 of the roasted sweet potato and blended it. Great flavor and a definite keeper.

We really enjoyed these mini muffins, and I would give 4.5 stars if I could. We cut back the white sugar to 1/3 cup, and still found the muffin very sweet with all the chips. I may add less chips next time. Interesting blend of flavors!

My family really enjoyed this recipe. I sauteed onion and celery first, then added flour to make roux. Then added milk and broth. Also added frozen peas. Great use of leftover turkey.

Love this pumpkin soup & have made it several times, changing it every time. I have used pumpkin in the can, in addition, have put in 2 pre-cooked skinned yams. I have sauteed fresh baby carrots & they gave the soup a zing. Yummy! Tonight for my community cooking club, I am going to try the spicy approach with the hot pepper flakes, topped with the sour creme dollop, some mint (for show) & a sprinkle of paprika for color.

Can't give it less than 5 stars, as hubby and son declared it "delicious" and want it every night! I like the fact that it is not made with condensed soup - this way, I can control the salt. I used just over 2 cups of milk, and the gravy was very thick (will use slightly more, next time). This was a hearty and filling meal.

This is just what the doctor ordered! It is great with turkey or chicken. Thanks

saw this recipe and thought i had to try it i just happen to have 2 bags of frozen cranberrys in my freezer which i had plans on making something else with them but i saw this and had to try it ran down stairs and threw the berrys in the strainer to thaw while making dinner. i followed the recipe but i did add 1 tsp cinnamon and 2 dashes of nutmeg didnt have almond so i used vanilla have to have cinnamon..LOL anyway i also had to let it cook an extra 5 minutes. it turned out wonderful i didnt have any walnuts. but i was in a hurry i had to try this so next time i will add probably some pastachio nuts , i made two tonight . one in a 9 inch pie pan and the other in a 8x8 glass square baking dish , i am taking one to share with my co workers tomorrow and we have one for us here at home. so simple and easy to make whips up in a flash.. i tryed it both with a spoon of ice cream and with out both ways are great. thanks for sharing this recipe.

My husband and I really weren't all that impressed with this recipe. I think the chicken needs some seasoning on it...maybe sprinkling the onion soup mix over it would help? We added shredded cheddar cheese to the dish which improved the taste. I had some extra bacon and put some of that over a serving on one plate.

This is not bad. I used chicken pieces instead of breasts--I had this huge chicken to use up. I skinned and defatted as best I could the dark meat and plopped it in with the sauce with the bones still in the chicken. It's a simple matter to use a slotted spoon and separate the bones from the meat after cooking, so that's what I did. I kind of overfilled my crockpot, so it rewarded me by overflowing. Oops. It didnt' affect the taste of the dish though, and it's all my fault anyway. I think I got a bit carried away with the bbq sauce and I didn't realized until after I'd mixed everything together that my can of pineapple chunks was a 20 oz, not 15 oz can. Anyway, the sauce was thin so I added about a cup of water and cornstarch mixed together (a cup total) to the the crockpot and let it cook another 1/2 hour, and it thickened up. I added carrots instead of peppers since I didn't have peppers--the carrots were still crispy, which surprised me. I served on bread. Bf really enjoyed it. Thanks for the recipe.