I've been posting this thread for over 2 years. That's over 700 recipes. As much as I'd like to have tried them all............there's no way. DH doesn't like half the stuff I do, so alot of them are recipes I'd love to try but can't. I usually mention the ones I do cook. For example, today I cooked the Shredded Brussel Sprouts again, but this time, used pistachios, instead of pine nuts. Not nearly as successful. But there you go. Sometimes they sound alot better in print than in reality. However, I'll still post recipes that I think are worth a try. Hope you don't mind.

I just found this recipe and it looks wonderful, I love a good pot pie so this one goes on my to do list. Chicken pot pie in a skillet Ingredients 3 Tbsp unsalted butter 1 lb boneless skinless chicken breast, cut into bite size pieces ý tsp black pepper ý tsp kosher salt ü cup all-purpose flour 3 cups chicken stock 2 cups frozen vegetables , (corn, peas and carrots) 3 oz fresh Parmesan cheese, grated 1 tsp dried parsley Cheesy Drop Biscuits: 2 cups all-purpose flour 2 oz fresh Parmesan cheese, grated 1 Tbsp baking powder 1 Tbsp granulated sugar ý tsp kosher salt ý cup unsalted butter, melted 1 cup whole milk Directions Preheat oven to 450ðF. Melt butter in a (10-inch) oven safe skillet over medium-high heat. Add chicken and sprinkle with salt and pepper. Cook until chicken is browned, about 2 minutes each side. Add flour and whisk to combine. Slowly add chicken stock while whisking skillet. Whisk until well combined. Add in vegetables and cheese. Stir to combine. Reduce heat to medium. Allow mixture to come to a boil, stirring occasionally. Meanwhile: In a large mixing bowl combine flour, cheese, baking powder, sugar and salt. Whisk to combine well. Add butter and milk. Stir to combine. Drop biscuits by the rounded tablespoon full on top of pot pie. Place skillet on cookie sheet and then slide into the oven. Bake for 10-12 minutes, until biscuits are golden brown. Sprinkle with fresh parsley, serve and enjoy. Kitchen Counter Serves 6. One Skillet Chicken Pot Pie in Just 30 Minutes and from the same website Chicken pot pie SOUP! Chicken pot pie Soup Ingredients 1 lb diced chicken 2 Tbsp unsalted butter, divided þ cup flour, divided 1 tsp poultry seasoning 1 tsp onion powder 1 tsp garlic powder 1 tsp paprika 2 cup chicken stock 1 tsp kosher salt ý tsp black pepper 2 cup milk 1(16-oz) bag frozen mixed vegetables handful fresh parsley, chopped Directions In a large saucepan over medium high heat, add 1 tablespoon butter and diced chicken. Cook until chicken is cooked through. Removed chicken from pan and plate on a plate, leaving cooking liquid in pan. Add remaining butter and ü cup flour. Whisk to combine. Add remaining ingredients (except chicken, vegetables and flour). Whisk to combine. In a resealable jar combine 1 cup soup mixture (from pot) and remaining flour. Shake to combine. Add mixture to soup. Whisk to combine. Add chicken and vegetables to soup. Cover and cook for 10 minutes, stirring occasionally. Garnish with parsley, serve and enjoy! Kitchen Counter Serves 8.

I made this last night.Was wanting something sweet but not too sweet and had apples than I needed to use.It was good. Easy Apple Dessert 1 can Crescent dough 3 cups tart apples.I used 4 small Pink lady apples but you could probably use just about any other kind. 3 Tbsp. lemon juice 3/4 cup brown sugar 1/2 tsp. ground cinnamon Unroll the crescent dough and place in a 9 inch pie plate that has been lightly buttered or sprayed with cooking spray.Gently press the dough into the pan bringing it up over the lip of the pan and pressing all the seams together. In a bowl mix the apples,brown sugar,cinnamon and lemon juice.Pour mixture into the pan and fold the sides of the "crust" up over the apples about an inch or so to form a kind of bowl around the apple mixture. Bake at 375 for 18-20 min. until crust is lightly brown. Serve warm with a scoop of vanilla ice cream

I've been thinking about this. I usually look at all the reviews and find the ones in the middle that overlap. If there a million of them that say the sauce was too salty, I go with less salt. I toss the ones that sub unless I see how the sub makes more sense than what the recipe has. Or if I don't have what is needed, but someone substituted what I do have. Don't most sites require the rating before comments? I wish they were separate. It's those who give low stars after subbing everything that make me laugh. I just think "Maybe if you didn't change the recipe completely, it would've been great? Hello?" HA! I have two 1/8 measuring cups and use them constantly, more than others! It's great when I want to make a roux, because most recipes call for 2T of butter and 2T of flour. So one scoop and toss it into the pan. Love my 1/8 cups. I did have an 1/8t measuring spoon, but it's gone? :( I need to buy a new set. Maybe I'll go do that now...