CreativeCook

Fantastic recipe! I'm generally not a fan of recipes that call for canned/condensed soups, but this was really good. To make it healthier, I omitted the butter completely, used low-fat cream cheese (neufchatel) and 98% fat free cream of chicken soup. With three chipotles it was very spicy, but we like it that way! I softened the cream cheese and blended it with the broth until smooth, then added the soup, chipotles and garlic. I didn't add any salt or pepper - doesn't need it. Cooked on low for four hours and then turned to warm for another 1.5 hours. Perfect!

Excellent flavor! Used chicken broth and half of the quinoa, added chick peas, roasted red peppers (not fresh green), fresh basil, fresh tomatoes, fresh cucumbers and artichokes. It's a keeper!

I always use Wilton's Buttercream Frosting for my cookies, but decided to try this, too. WOW! The combination of the two on The Best Rolled Sugar Cookies from this site is amazing. I used Simple Syrup (get from any liquor store) in place of corn syrup and just plain water...but needed more than 2 tsp. Start with two and work your way from there to desired consistency. We used paintbrushes and the toddlers LOVED it. Almond extract is the best, too...yum, yum, yum.

I followed the recipe exactly using my KitchenAid stand mixer. I put the double batch of dough in the fridge (making each batch separately) while I made and colored buttercream frosting (family tradition). Using plenty of flour on the rolling pin, under the dough and on the cutters, I rolled these to 3/8" . I baked for exactly 6 minutes and these cookies were PERFECT at a half-inch thick. We had a decorating party with 7 different colors and different types of frosting tips. We will use this year after year - THANKS!

I used this recipe as a base and had six very large portobello mushrooms. I removed the stems and chopped them up along with a yellow bell pepper and four cloves of garlic. I had 6 slices of (thin) pre-cooked bacon that I zapped in the micro for a minute till crispy and then sauteed the vegetables together. Added in 8 ounces of crab, 1/2 cup of parmesan/romano cheese, 1/3 cup mayo (oilve oil based), 4-5 green onions and put in a full teaspoon of thyme, oregano and a half of savory. Got about a half cup of filling for each shroom and baked for 15 minutes at 375 (20 minutes would have been better). Nutritional content? Each one is 173 calories, 9.3 g fat (2.1 sat), 53.7 cholesterol, 406.5 sodium, 6.8 g carb (1.7 g fiber), 13.8 g protein. The bacon I use is the pre-cooked stuff from Sam's (it's the one of two things I get at that store. Each slice is 17.5 calories, but it's really thin). Enjoy!

I used a tube of light pork sausage and two packages of neufchatel cheese with a can of rotel. I browned the meat in a skillet and mixed in the Rotel with the cream cheese to melt. Transferred everything to the crock pot and served with tortilla chips. Yum! For low-carb diets, we also had lettuce leaves :)