Great recipe!

I thought this was really good. Be sure to read several reviews prior to making (I always do this with every recipe) and you'll have a 5 star ice cream with this one! Thanks for sharing!

Finally, I have found the right salsa recipe for me. This is wonderful! I scaled my recipe to make 18 servings (or about a weeks worth for us). I followed the recipe except doubling the cumin (I love cumin) and adding a dash more garlic than called for in my 18 servings. I only used one jalapeno. This salsa is a little spicy, but exactly what I was looking for! Thank you so much for sharing this fabulous recipe!!

Thanks for sharing this absolutely yummy, easy recipe!

This is an excellent recipe. I follow the ingredients exactly, but depending on how many I am serving, I will sometimes layer this as opposed to using the 13x9 dish. The only thing regarding the recipe is that the cream cheese needs to be softened. If not, you will have lumps. I think you can also use less sweetened condensed milk too (if you happen to be short or would like to cut back to 1/2 the can). I also think that you actually need about 3/4 of the bag of vanilla wafers to get the oh so yummy cookies texture in this. This recipes is AWESOME! Thanks so much for sharing!!

This has been a family favorite for many years. It's my Mom's favorite cake, so I usually make at least one a year for her birthday. I agree that there is quite a bit of icing left, but considering you usually have too little icing I'm not going to complain about that. You can always use the icing for other things, like I used mine to top a chocolate cream pie once and it added a whole new dimension! I would highly recommend this cake, however, if you can stay away from it long enough to let it sit for 3 days before cutting you will not be sorry. The cake gets better as it ages in the fridge! Perfect for making ahead of time.

This is really good. I used 4 fresh jalapenos and cheddar in mine and part mayo and part sour cream. Baked and served it for NYE and it was a hit! Thanks for sharing!

I followed this recipe exactly and it was perfect. I made it for a friend for Christmas and he called the next day to say that it was the best Rum Cake he had ever had. He gave a neighbor a slice and he said the neighbor came back later that day to ask for more! I recommend trying this one. It's an easy hit!!!

My husband is originally from Maine so I am always honored to make a native recipe and this one is fabulous! He is also gluten and wheat intolerant so I'm always excited to modify recipes to use rice flours, etc. so that he can still enjoy breads, cakes, and desserts. This recipe adapted nicely and turned out incredibly moist. I cut the recipe in half to make one larger (9x5) loaf. I used Gluten Free Momma's Almond all purpose blend in place of the flour. I added 1 tsp of xanthum gum because of the difference in the flour and followed the remainder of the recipe otherwise. I did have to bake this for about 1 hour to 1 hour 10 minutes, but it turned out perfectly. Everyone, even non-celiacs loved this recipe. Thanks so much for sharing!

MMM MMM good! The only change I made was to use Jiffy Corn Muffin Mix (it's what I like), added about half of a diced red pepper, and 1 cup of cheddar cheese along with the rest of the recipe. Then I topped it with sliced jalapeno rings and it was excellent! I love cornbread and I love mexican cornbread even more!! I think you could add regular canned corn instead of the creamed and it would be awesome too!

I made this recently for a gathering we were having and it received rave reviews. Considering our gathering was in honor of my Mother's B'day this was perfectly named as she adored the recipe and now insists on it! Thank you for a wonderful recipe!

I adore Broccoli Cheese Soup and this recipe is a definite keeper. It is soooo yummy! Thanks so much for sharing!!

This has quickly become one of my favorites! However, like others my variation is a little different. I use a small dip sized crock pot and add 2 blocks of cream cheese. Then I add about a tbsp or so (to taste) of ranch dressing mix and mix with the cream cheese. Next, I add 2 cooked and shredded chicken breasts and the hot sauce to the crock pot. Stir it all up let it heat thoroughly and add 1 cup of cheddar cheese. Let this melt and you are ready to go. YUMMY!! Everyone who has this asks for the recipe... so easy and so good!

These are really good!

I make this soup religously now. It has become a wonderful addition to my meal planning! Thank you soooooo much for this one. I also use Bob E's Taco Seasoning (from the site). I use 1 and 1/2 cans of chicken broth, 2 8oz cans of tomato sauce, 2 cans of corn (drained), 1 can of Rotel, 1 can of black beans, 1 med onion (I use vidalia) 2 chicken breast, and plenty of seasoning. I probably make this soup twice a month. Top it off with sour cream and your favorite cheese, a little fresh cilantro, and jalapenos (if you like them) and YUMMY! The best part of this recipe is that it is just as good put back in the crock pot and reheated for lunch or dinner again the next day. Perfect!! Thank you so very much for this one!!

These are really good! I added some chopped green onions to mine and mix the ranch to taste as I am always scaling recipes. This one is quick, easy and can be served for some many occasions that in my opinon it deserves 4 Awesome stars!! Thank you so much for sharing!

Very good!

I baked this for today's Thanksgiving dinner. I used the Libby's Easy Pumpkin Pie Mix and added a 1/4 tsp vanilla, 1/4 teaspoon pumpkin pie mix, and used 1/2&1/2 instead of evaporated milk, as it was all I had on hand, I also added the two beaten eggs as the recipe called for and back according to the direction on the can of pie filling. The texture of this pie turned out beautifully. Mine did not crack at all and smelled wonderful. I did not have a slice, but everyone who did said it was good; definitely quick and better than store bought.

This was really good for today's Thanksgiving dinner. I made the recipe as indicated, but baked it in a 13x9 dish for an hour at 350 and found it to be plenty thick and with a great texture without "doubling" the recipe. I may have added a tad more sour cream than called for as I sometimes skip measuring and eye things, but it was moist without being mushy or underdone. Mine was not like a pudding and again in my opinion had wonderful texture... exactly what I was looking for in this dish; I say 5 stars for a wonderful recipe!

Five stars for an easy and great recipe!