Bernice Wittwer

This is absolutely delicious and will be making it again for company. Skip the water and use Granny Smith apples so it won't be too watery.

I made this tonight and we loved it! I used tenderloin and left out the wine (only because I didn't have it). I also added two cloves of garlic to the onions and a 1/2 t. paprika to the flour. Really looking forward to making this again!!

It is delicious with exception of the biscuit "dumplings". I added half a bag of frozen peas, an extra can of cream of chicken soup and an additional 5 ounces of chicken broth. I will make it again but next time I will bake the biscuits rather than add them to the chicken dish.

I made this and used it on chicken breasts. After grilling them, they were extremely juicy and tasted okay. My husband said it needed more flavor and I agree. I will increase the honey and lime juice next time as well as use fresh garlic.

UPDATE: I made this a second time with three cans of sliced peaches that I cut in half. This time I used a frozen stick of butter when shredding and it worked much better, resulting in an even distribution over the cake mix. I also added a little less than 1/2 tsp. nutmeg sprinkled over the cinnamon. I still stirred it just a bit at 35 minutes and then baked for another 13 minutes. I made this with a couple of tweaks. I used 3 cans of peach halves with heavy syrup and one can with light syrup. I drained the light syrup and one of the heavy syrup cans. I sprinkled 1/4 cup brown sugar and the cinnamon on top. I grated a cold stick of butter over top top. At 35 minutes, I stirred it up and baked the remaining 10 minutes. Stirring seemed to help reduce the liquid and increased the cake texture. My husband loved it and I'll definitely make this again.