This was so easy and soooo yummy! Even my 5 year old wanted more. I think this is the best Salisbury Steak I have ever eaten. I did not change anything except to add a small jar of sliced mushrooms, drained. It would have been great without them though. Definite KEEPER!

I made it this morning for breakfast using some leftover ham from Thanksgiving. Everyone loved it and I will definitely be making it again. Next time I might add onions and peppers. It was great without them though. Thanks for the recipe Peggy!

My family went apple picking yesterday and I picked a bushel of Golden Delicious just for applesauce. I wanted to make and freeze some. I decided this was the recipe to use and I am so happy I did. It turned out so good. I am still working on more applesauce as we speak. It was soooo easy to make and not too sweet. For those that can or freeze, I tripled this recipe and it made about 2-1/2 quarts. Oh yeah, I ran mine through a food mill after it cooled down a little. PERFECT! Thank you!

My hubby and I made this last night and it was soooooooo good! It is my new favorite meal. I did double the garlic. It probably wouldn't bother me to triple it. This a KEEPER! Thanks Karena for a GREAT recipe!

This is the BEST meatloaf I have ever eaten. I made it for dinner tonight and my 5 yr. old son sat there and kept saying "Mmmm, Mmmmm". He said he wants it again tomorrow night. That was the best compliment I could get. My 15 yr. old son who has never liked meatloaf said it was good also. This is a definite keeper. Thanks to the Rempel Family for this great recipe.

This is a great recipe and very quick and easy to make. I did take a few suggestions from others. I used 3 c. rotelle pasta, 3 (5 oz.) cans chicken, 2 1/4 c. milk, had no mushrooms but did use cream of chicken & mushroom soup, also added a little salt, pepper and garlic. I baked it for 1 hour covered (stirring twice) then added a little cheese to the top and baked an additional 15 minutes. It turned out perfect. My family loved it. Will definitely make again!

I very rarely make casseroles because it so hard to find one that everyone in my family will like. I made this on Christmas Eve before church and EVERYONE loved it! I only subsituted the mushroom soup for cream of celery because the kids don't like mushrooms. I was so glad to hear them saying "You have got to make this again, Mom!". It is definitely a keeper. Thanks for the great recipe!

This is the best pie crust I have made. I followed other people's suggestions and used butter instead of shortening and made it in my food processor. So easy and so flaky and good!

This is a great recipe although I did just a couple of things different. I added an extra Tbsp. of flour and 1/2 tsp. cinnamon to the liquid mixture. It came out perfect. The pie was not runny at all and I got my cinnamon, which I must have in apple pie. I also used the Basic Flaky Pie Crust recipe from this site. It was the best apple pie I ever made. The family said it is a keeper!

I used this frosting today to go on Pumpkin Cake III (on this site). This is the best cream cheese frosting I have ever tasted. It is so easy to make. I will never buy it from the store again. Thanks for the great recipe!

I made three of these this evening. I made one for my family, one for a church potluck dinner and one for my neighbors as a "Thank You". This cake is soooo good. I would have to say it is the best homemade cake I have ever made. I only made a few small changes. I subsituted cinnamon apple sauce for the oil and I used 2-1/2 tsp pumpkin pie spice instead of the cinnamon. I also baked it in a bundt pan and found that it takes about 50 minutes. It turned out wonderfully. Thanks for the GREAT recipe. KEEPER!!

We just done eating this for dinner. It was soooooo good. I have never been to Louisiana but my husband spent a couple of years there while in the Navy. He said that this tastes like the authentic gumbo that he got in New Orleans. It is a keeper! I did make a couple tiny adjustments. We really like food with kick so I used 1-1/2 the amount of cajun seasoning and added 1/8 tsp. of cayenne pepper. We all loved it!! Thanks for the GREAT recipe.

I made this recipe twice on Memorial Day to give my kids something fun to do in the kitchen. The first time I followed it to the tee and it was GREAT! The second time we decided to make Mint Chocolate Chip ice cream with it. We used 1 tsp. vanilla extract, 1 tsp. mint extract, some green food coloring then added 1 c. semi-sweet chocolate chips to the mixture half way through churning. This also turned out wonderful. My kids liked it so well that they said "I don't know why anyone buys ice cream at the store. This is way better and really easy." This also freezes like the really good ice cream (not hard as brick). I think that says it all and it is definitely a keeper. Thanks for such a great recipe.

This was my first time making homemade muffins. These were so good. The family loved them. I only did a couple of things different. I did sift the dry ingredients together and I used granola on the top instead of banana chips as I didn't have any. This one is definitely going in the recipe box and will be made many more times.

I made this for dinner tonight and everyone absolutely loved it. My husband has been wanting me to make taco soup and I couldn't have found a better recipe. I do have some left overs and I think I will make some cornbread to go with that tomorrow. I only made a few slight changes. I had three very large baked, boneless, skinless chicken breast halves left over from something else that I used. I just shredded them and added them in for the last two hours of cooking which cut my cooking time down to 5 hrs. This was also plenty of chicken for us. The tortilla chips, cheese, and sour cream added to the bowl at the end make it absolutely perfect! Thanks for such a great recipe!! It is definitely a KEEPER!

I made this last night for my family and we all loved it. My son went back for seconds. I would have but was too full. I did make one small change. I only added one small step to the breading process which is to have another bowl with 1/2 c. flour seasoned with a little season salt. I dredged the chicken in the flour really well and then shook off and excess, then the egg and last the cracker crumbs. I learned from watching Food Network that the flour helps the egg stick to the chicken which in turn helps the breading stick to the chicken. It works. I served the chicken with mashed potatoes and country cream gravy over both and green beans and biscuits. What a great country meal!! This was soooo good and a definite keeper! Thank for the recipe!

I have been waiting to make this one for a while. I finally got around to it tonight and WOW! It is the best apple crisp I have ever eaten! I only did a couple of things different. I used 6 medium Winesap apples because that is what I had on hand and I also added 1/4 tsp. ground cloves to give more of an apple pie taste. This is a great recipe and definitely a keeper. Thanks!

I made these for dinner tonight and they were a huge success. My hubby said that they were just like his grandmothers! I only made a couple small changes. I used butter instead of shortening and I added a couple drops of yellow food coloring to the milk before adding it. I did that because my dear hubby said that is how his grandma used to make them. The looked nice and tasted even better! Anyone looking for a great rolled dumpling look no further. Needless to say this a KEEPER!