dionosaur

I have made this recipe several times now and my favorite way to make it for 4 people is: cut both the puff pastry sheets into 4 pieces, and roll out into approx. 8x8 squares. (I separate them with wax paper and put in the fridge in a plastic ziplock.) Then I cube three or four large chicken breasts, marinate for about an hour in garlic and olive oil, then I saute the chicken in a skillet with some balsamic vinegar until mostly cooked, turn down the heat, add tomato basil pesto and the fresh spinach and let the spinach wilt. Once the spinach is wilted, I bring out the pastry squares and fill each one with the chicken mixture and then sprinkle with feta cheese and fold over and seal (like an apple turnover), and bake until the pastry is golden brown. I find the smaller portions much easier to eat and uneaten ones can be easily reheated for lunch. Also, I know the chicken will be fully cooked.

This was my first attempt at a pudding pie from scratch and it turned out amazing! (I wish I had made 2 of them so there would be more leftovers.) :) My family has always just used regular boxed pudding, which is good, but this was definitely a step up and easier than I thought to make. Definitely a keeper, I will never use the boxed pudding again. My only deviation from the recipe was use semi-sweet baking squares, as I didn't have any unsweet. It was probably slightly sweeter than the original, but I topped with a generous layer of whipped cream to balance it out.

These are delicious. The only changes I made were using mini chocolate chips as that is what I had on hand and I made smaller cookies as other reviewers had done. I baked them for about 10 minutes and they came out great. Definitely one I will be making again.

Just finished making these, they are delicious. I am definitely making these when we have family here for the holidays. I think the kids will love them. The only change I may make is to add some pecans next time. Muffins just aren't right without nuts to me.

I hate pumpkin pie, so I wanted to try something different with pumpkin that I might like. I made this for Thanksgiving and I am making another one right now, as it was requested by visiting relatives. Everyone (myself included) loved it. I made one change and that was I put a layer of brown sugar, cinnamon and butter in the middle. Also the glaze came out perfect, I have never made a glaze that set up so nicely. But then, I am impatient and don't usually wait until it is completely cool, and I sprinkled some cinnamon on top of the glaze just for effect and it looked and tasted great. Thanks for sharing this recipe, I will definitely be making this every year.

Ok, I have made this recipe many times and it always comes out delicious. I do have a few tips that might help some people. Chocolate tip: I use baking squares and I put the squares in a ceramic bowl and set it near the back of the stovetop, where it gets warm while the oven is heating for the crust. This starts melting the chocolate. When time to add chocolate I pour the whipped cream over the chocolate, microwave for 30-40 seconds, remove, whisk until smooth and add to batter. If the chocolate still appears lumpy or grainy after whisking, I will microwave it for a few more seconds (20-30). I don't own a double boiler and always use this method for melting chocolate. If you don't pre-melt it, or forget, microwaving for a little longer works too, 60-90 seconds. Just be sure to add the whipping cream before putting in microwave. Basic tip: I always set out the eggs and cream cheese for a while or nuke the cream cheese before mixing so it is room temp. This will prevent the chocolate from hardening in the batter. Fluffy version: If you like a fluffier cheesecake, put egg whites into a separate bowl and add yolks when indicated in the recipe, then after everything else is added, whip the egg whites until they start to form peaks and gently fold them into the batter, pour into pan and bake as normal. I sometimes even add an extra egg white when making this version. I hope this helps people.