This is a good basic recipe but I make a variation of this pie because there are three diabetics in my family. Myself included. I use the sugar-free instant lemon pudding and pie filling......2 boxes. I make the pudding according to directions and then add about 12 ounces of softened cream cheese. I beat it until it's well mixed and pour it into a graham cracker crust which I've made with the baking Splenda. There's a lot of filling and you can put the extra in cups and serve it just like that. There is no baking or boiling involved and best of all it's a great diabetic dessert.

I made this recipe but I cooked in on low for a much longer period of time. The meat is much easier to shred when cooked with this method.

This is a great recipe. I use regular raisins for more color to the salad. I also use red onions because they're sweeter and again it adds color. I also use Oscar Mayer Recipe Bacon Bits. It comes in pouches at the supermarket. So much more convenient than having to cook bacon. This is a great salad for summer and it goes really well as a side to Christmas Ham.

This really is nothing but chicken soup. It was really bland and doesn't even have tortilla's in it.

This is a good basic recipe. Quick and easy!! I used 2 large Idaho bakers. I cut them into about 2" pieces. Instead of butter I drizzled the potatoes in Olive oil. I didn't have parmesan but I did have some really good Romano Cheese. I used much more cheese than called for as I like the flavor. I also spiced it up a little with garlic powder, minced onion, salt and fresh cracked pepper. I baked them at 400 for about 45 minutes. I stirred them once during baking. They were really tasty.

Like a previous reviewer I am now following a low sodium diet. I love Mexican food but those "taco seasoning packets" are filled with large amounts of sodium and a big no no!! So when I came upon this recipe it seemed quite simple and there was no salt added to it. I also used the "no salt added" diced tomatoes. We like things spicy so I did add more cumin. I didn't see the need for he corn meal so I left it out all together. This recipe is fabulous! I'll never use the seasoning packets again. My husband LOVES this recipe. We've made tacos, chimichungas and put it on rolls for a a sloppy joe like another poster mentioned. Thanks for the recipe!! One of my best finds here.

This is a very good basic recipe. I only gave it 4 stars because the first time I made it it had no flavor at all. The second time I made it I used 4 cups of whole milk and 3 cups of Chicken broth. I added about 4 heaping tsp. of chopped chives and 4 minced garlic cloves. I used 1 2/3 Cups of sour cream. This made it very rich and tasty. Instead of frying bacon I used the Oscar Mayer real bacon pieces that are sold in little pouches in the salad dressing isle. I didn't put any cheese in it at all as we don't care for it in potato soup.

Like others here I had to double the recipe because the original doesn't make much. The double recipe frosted 24 cupcakes nicely. I used almond extract instead of the vanilla just for a little different taste.

This is a decent base recipe but it was really bland as is. I made it a second time and simmered the saucee with some minced onion and garlic and oregano. I used a little more cheddar cheese since that's what we prefer. Like I said, a good base recipe. I just tweeked it to our taste is all.

This is a good base recipe. I did make changes though. I ommited the ketchup because it's too similar to the tomato soup. Instead I used 1/2 C of Open Pit Original BBQ sauce. That added a lot of tang and snap to it. I added about 1/2 C of minced green and red peppers (mixed together). I only used about 2 Tbl. of brown sugar heeding others warnings that it was too sweet. I used a little more of the vinegar for that added tang. I added cracked black pepper and doublled the garlic. I changed all of this because this is more to the taste that my husband and I like. But as I said, a good base recipe to add or subtract for your own use.

Every summer my In Laws grow zucchini in their garden just so I can make them zucchini bread. This is a great recipe. I've been using this same basic recipe for many many years. To mine I add chopped pecans and raisins. It always comes out so moist and yummy. I usually make about 8-10 loafs and givethem to neighbors, my in-laws of course and to my college aged son. I freeze the rest so we can have a treat in the middle of the winter. Great recipe!

I used the basic recipe but changed it up a little. My changes produced an Instant Mocha Fudge Layer cake. Here's what I did. First of all I used 2-8" round cake pans instead of the bundt. I greased them and used cocoa to dust them with. To the warm water I added 1 well rounded tablespoon of instant coffee granules. I also added 2 teaspoons of real almond extract. I took the advice of others and used the mini morsels. That way there weren't large chunks of chocolate in the cake. Since I didn't have enough confectioners sugar to make my own frosting, I used some Dunkin Hines whipped chocolate frosting that I already had. I mixed 2 teaspoons of instant coffee granules in a little bit of warm milk and mixed it in the frosting. This cake was very moist and each layer baked up nicely. My family loved it and I'll definitely be making it again. Thanks for the recipe!!

My sister in law has made this dish for years for holiday dinners. I've made it a few times myself but I omit the fruit cocktail and the mandarin oranges. I do use the pineapple along with seedless red grapes and some pecans chopped for crunch. Perfect!

I've been making a slightly different version of this basic recipe for years. It's always a big hit with both young and old. I use fresh potatoes instead of the frozen hash browns. Then I add red and green bell peppers. The peppers give it good color and flavor. I mix the melted butter in with the soup. I also use cream of mushroom soup instead of the cream of chicken. I use a very good quality cheddar cheese because if you use a cheaper brand it just gets oily and doesn't melt well. I use slightly crushed corn flakes instead of the potato chips. In my opinion it's too salty with chips. For an even heartier, main course version I add cubed ham to this casserole.

Like many other people I thought this was a great base recipe. I browned Bob Evans Sausage with some onions and red peppers. Instead of using potato rounds I used Oreida hash browns. I just eyeballed how much I thought looked good. LOL Then I added one and a half cans of cream of mushroom soup with some cracked black pepper. I used a lot more cheddar cheese on top because let's face it, I'm a cheese hound! Thanks for the great base recipe!!