Good basic recipe. I changed a few things. First, I didn't have shredded cheese, so I mixed a can of cheddar cheese soup with the cooked grits and eggs befpre mixing in the sausage. Second, I spread half a 7 oz. of diced green chiles over the mixture before baking. Finally I served over baked buttermilk biscuits (which I baked at the same time). Tasty, tasty and tasty!

Reviewed On: Oct. 30, 2009

After reading everyone's reviews I took a crack at salvaging this recipe. I used the refrigerator case cookie dough and slightly microwaved it just to soften up for pressing into ungreased 9X13 foil ovenware pan (rolling it out sounded like too much work). I did not sprinkle dough with sugar prior to baking (it will be sweet enough after the caramel goes on). I sliced and sauteed Granny Smith apples in butter then sprinkled with 1 tsp. of brown sugar and cinnamon each. Then I spread out 1/4 cup melted caramel onto baked cookie, arranged apple slices then spoon-drizzled with another 1/4 cup melted caramel. I gave it a BAM! of powdered sugar just for show. It cuts like a dream into 24 bars. The ovenware I used came with a plastic lid - perfect for traveling to picnics or potlucks, but it's easier to serve if you cut into bars before traveling.

Reviewed On: Sep. 29, 2009

It's a tasty recipe but not for a poolside party nor a hot, summer night unless you have this sitting in an ice bath or kept in the fridge until ready to serve. The cream cheese softens in the heat and starts to mush up the crust.

Reviewed On: Aug. 12, 2009