Thanks for the memories. My grandmother use to make these and I had never seen a recipe to try. She just us to make them and had never written the recipe down. The minute I tasted the preserves I went back in time. I followed your recipe I did have to cook a little longer. I sent some to my sisters and they had the same reaction. These are going to my Mom as a gift for Mother's Day and her birthday, along with some other baked goods, which will include bread to put these delicious preserves on. These will make her day, it sure did mine. I will keep this recipe to make every year. Thank you.

Excellent, excellent ,excellent I didn't have the olives but went by the recipe otherwise. This is a true favorite dish of ours we couldn't quit eating until it was gone. My 14 year old loved it also. Thanks for this recipe we where getting tired of the tomatoe sauces on the spaghetti squash.

I read the comments on this recipe and I'm glad I did'nt listen to all. Made this with the ingredients the recipe called for except the egg. I think you can look at the ingredients in a recipe and know if it's going to be too rich,bland,spicy,. It all appealed to me. After reading the comments I knew that even though it didn't say to pour the marinate off the chicken thats what I did. I didn't add any extra oil to cook the chicken. Some said this was dry, so I left the egg out and added a little less chicken. If there is anything I want rich tasting, it would be alfredo sauce. Not hard to make and my family LOVED THIS DISH. Do double the sauce it is so good you will want your manicotti drowning in it. A real keeper...Thanks for sharing.........

Excellent...... I trippled this recipe (I never know how many I'm feeding). I had to use a shallot I had no onions. It ended up to be only four of use eating. It was gone......gone. Excellent Soup!

WOW..Excellent recipe.You can't go wrong. If you love garlic you have got to try these. I roasted the garlic in a little olive oil on top of the stove as someone suggested then followed the recipe exact just added the garlic at the end and using a manual masher. Now everytime they see red potatoes out they suggest I make this recipe. Thanks for this keeeper.5+

I am a country girl at heart and this recipe truly delivered a nice updated taste.I let these set for awhile to absorb as much flavor as I could get and then reheated just before serving. We have had greens at our new years dinner since I can remember these where a hit even with my teens. I will have these as a stable on our table. Thanks for the recipe.

I love recipes that you have everything on hand. Nice and quick.I followed the cooking directions and it was fine. i did after looking at the recipe and being married to an Italian add some basil and fresh parsley.Everyone at the table really liked this recipe. I really liked the tangy heat that came from the rotel tomatoes. I think using some different cheeses would be fun to change it up also. Easy,versatile,good.

I made these for Christmas dinner. As I stood waiting for everyone to get seated, I watched these potatoes get grayer and grayer in color. They tasted really good. I followed the recipe exactly but I wished I had topped with the cheese to hide the grayness and for color. I think more people would of tried them.

I fixed this for Christmas dinner because I had a broccolli rice casserole lover coming. It must of been pretty good because she kept asking me what where the different tastes she was getting. I heard her tell someone on the phone that I made some kick butt broccolli rice casserole. I really liked the bacon and we love onion but I did cut it back by half after reading the review's and I did add a little more rice but will not next time.I like more of a creamier taste than dry. Thanks so much for a really nice switch up taste on this casserole.

I tried this recipe just wanting something different.I had the best time seeing little bits going on my families plate and then reaching for more after tasting.This is an excellent unexspected flavor. I doubled the recipe and it was gone. I started cooking the carrots first and then added the potatoes about 15 minutes later and cooked until the potatoes where done, after reading one of the reviews about doneness.I also made sure I did not blend until smooth because the different texture I knew the carrot would add, you will be glad you didn't. We love sour cream so we loved that ingredient and did try the garlic in the onions that another person suggested.YUM. A real keeper that I plan on sharing with my sister's and friends. Thanks so much for shareing.

Everyone who loves oyster and oyster dressing will need to give this recipe a try. a wounderful combination of interesting flavors that will have your taste buds saying more,more. Thanks for sharing.

Followed the recipe had to use a little larger pan I didn't have the size called for. Cooked until it was boiling and became the color of peanut butter. They where wounderful. My family would of eaten them all that night. I will double next time. Thanks for sharing.

I started this recipe and realized I didn't have the amount of time to do all the steps and have dinner done on time. I just put all the ingredients in a bowl not precooking anything.I put them in the micro for awhile before putting in the oven. It worked. The peppers where a little too crunchy for some but perfect to me. I can't wait to have the time to follow the recipe exactly because I can't imagine these could have been any better, but I want to find out. Oh, the couscous was no problem to find. I had to call my sisters and tell them about couscous in the stuffed peppers. We always used rice.Thanks, I will keep this around.

When I made this recipe there where several who had never tried eggplant. They loved it,I know because they ate plenty. I just made some linquine noodles to lay the eggplant on, so the sauce amount was just fine.Thanks for a really good recipe.

We had these chops marinating when we had to leave unexspectantly and didn't return until late.The next afternoon I pulled them out and grilled them. All I have to say is Thank you, Mom! Our whole family loved them. Nice and tender and I think marinating that long wasn't a bad thing. Lots of flavor.Will make again. I shared these with my sisters. Thanks Babette.

This recipe was such a hit with my family we have made it over and over. We love the blend of herbs and had alot of them on hand fresh. Wow - Great Flavor ......I am going to get some macadamia oil and see if you get any added flavor, I just had olive oil. Thanks for sharing.

I have a feeling this would be an excellent compliment to any cake. I used this as the frosting on a spice cake.I used a little more coffee in it because we love coffee anything. Next time I will use more than the suggested 2 cups of confectioners since I felt the cake taste dominated the frosting and I make cakes for the dessert appeal, sweetness. The consistancy can be changed by just popping it in the frig. Anyone can make this suit their taste. Double it you'll be glad you did.

What a wounderful recipe. A real change of pace from the usual grilled corn on the cob. I usually have ears left over not this time. I just added a little salt to mine and that was it.Use the lime wedge's you won't regret it. Thanks for sharing

My family liked this corn on the cobb. A change of pace from the normal grilled corn. Loved the zip from the horseradish. Thanks for sharing.