Wow!!! These were absolutely delicious...Simple is the key here. I did use flour tortillas for mine instead of the corn tortillas. Served them with "Spanish Rice II" from AR & homemade bean dip & chips. Will definitely make again.

Sorry but this was like eating BBQ meatloaf. They did cook up very nice on the grill. And were very juicy. But I probably won't be making these again.

This is one of the best macaroni salads I have ever eaten! I really enjoyed the mix of the bacon and tomatoes. I did however add 3 hard boiled eggs, chopped, because I couldn't imagine macaroni salad without them. But then that's just me. I also added an additional 1/2 cup mayo. I will say it didn't last 24 hours. My whole family raved about it. We will be having this many times this summer. Thanks Norene for a great tasting twist on the usual macaroni salad.

This is one of the best macaroni salads I have ever eaten! I really enjoyed the mix of the bacon and tomatoes. I did however add 3 hard boiled eggs, chopped, because I couldn't imagine macaroni salad without them. But then that's just me. I also added an additional 1/2 cup mayo. I will say it didn't last 24 hours. My whole family raved about it. We will be having this many times this summer. Thanks Norene for a great tasting twist on the usual macaroni salad.

Wow! This was super simple and sooo good. Thank you. I ran short on Cheddar cheese so I used 1/2 & 1/2 cheddar and Monterey Jack, left out the chicken and substituted with Cream of Chicken soup, added 4 T. milk. I added 1/2 t. garlic powder and 1/2 t. onion powder. Mixed it all up in a large bowl and poured it into a baking dish. Put it in the oven and 15 minutes later realized I forgot to include the broccoli! Oh well, no one cared. My wife stated it didn't need it. I for one would like to have had a veg. in it. Nevertheless, this is definitely a keeper. Thanks again for sharing it.

Wow! This was super simple and sooo good. Thank you. I ran short on Cheddar cheese so I used 1/2 & 1/2 cheddar and Monterey Jack, left out the chicken and substituted with Cream of Chicken soup, added 4 T. milk. I added 1/2 t. garlic powder and 1/2 t. onion powder. Mixed it all up in a large bowl and poured it into a baking dish. Put it in the oven and 15 minutes later realized I forgot to include the broccoli! Oh well, no one cared. My wife stated it didn't need it. I for one would like to have had a veg. in it. Nevertheless, this is definitely a keeper. Thanks again for sharing it.

This is going to be our main recipe for French Toast. Great flavor but, need to double the ingredients. I halved it and was only able to get 4 slices of Texas Toast bread. Easy fix next time. Thanks for sharing.

I have been wanting a recipe that is close to what my mother used to make. Wow! This is as close as it can get. Although, she never crumbled the 'nilla wafers. I like this method better. The only thing I did different was add 3-4 drops of banana flavoring to the pudding with the vanilla just to give it a little more banana taste. Oh by the way, I have never made homemade pudding before. The pudding came out perfect. I think the next time I will decrease the amount of sugar a little. It was really sweet. As you can see by my handle, I still have a lot to learn. Thanks for sharing your old recipe. :)

I gave this 4 stars only because it wasn't at all spicy. It "was" the best crust I have ever tasted on chicken, just needed a little more salt. I was trying out my new deep fryer with this and I will have to play with the cook times. When the crust was done to perfection, the chicken was still raw in the middle. I made drumsticks with this coating and everyone loved the chicken once I put them in 375 degree oven for a 1/2 hour. I will definitely make this my permanent recipe for fried chicken.

I followed the recipe except I added 2 t. vanilla, 1 t. cinnamon, and about 1/8 c. more flour. They were flat, not fluffy. A little "tough". I used my brand new griddle set at 400 degrees. I didnt't think they would ever turn brown. Next time I guess I will just use Bisquick.

Definitely 5 stars with a few alterations. I used 1 chicken breast cubed. I drizzled 2 T. EVOO, garlic powder, poutry seasoning, salt and pepper over chicken and mixed thoroughly. Then sautee'd until chicken was nearly done. Meanwhile, I I cubed 2 medium potatoes and microwaved the frozen vegetables with the potatoes in chicken broth for 6 minutes on high. I mixed 2 cans cream of chicken soup with a 1 cup broth from vegetables and a 1/4 cup milk. I put the vegetables and soup mixtue into the pan with the chicken and simmered until heated through. I egg washed the lower crust the poured the chicken mixture in, placed the upper crust over the top and egg washed it. Covered the edges with foil and baked at 350 degrees for 55 minutes. Delicious, creamy filling with a slightly crispy crust. I will definitely make this again with the changes above! This is my new Chicken Pot Pie recipe...no more store bought frozen for us. Thanks for the recipe Leslie.

Eggcellent! Traditionally, my wife has made the holiday meals. However, since I'm retired and she hasn't yet, I did it all this year. Almost everyone pulled me aside and said that this is the "BEST" ever. Not a single one left for the next day. Darn it! Looks like I'll be making these again and again. Thanks Emily.

I give this 4 stars beause after adjusting the salt and pepper down per other reviews, the buttermilk taste was a little too strong. Very good otherwise. The next time I will try reducing the buttermilk a little and adding the dill weed to see how it comes out. I served it with a vegetable plate for Xmas Eve open house and there wasn't much leftover for the next morning! Thanks for sharing. I will make it again.

This is now one of our family favorites. Even good as leftovers. A great way to sweeten up sauerkraut without loosing the flavor. Definitely a keeper. Thanks for sharing.

Thank you, thank you, thank you. I have made several miserable attempts to make homemade hashbrowns. I followed the recipe to the "T" and they turned out great! Crispy, golden brown and delicious. No more store bought hashbrowns for me. This was just too easy. Again, thanks for sharing your "cooking secret" for these.

I was looking for a white bean soup recipe and found this. I reduced the celery to 3 stalks and increased the garlic to 2 cloves. Threw in the hambone from Thanksgiving and a couple of pieces of crisp bacon crumbled with fat. Yummy! Everyone had to have seconds. I didn't do the second half of the recipe as I was really just looking for a hearty soup recipe. I will try it the next time. Thanks for sharing.

At the advice of one of your reviewers, I also used 1 c. each of white, brown, and powdered sugar. Omitted the kisses (cuz I didn't have any). Yummy! Crisp on the outside, chewy on the inside. I will add the kisses next time. Thanks for sharing.

I only give it 4 stars because of the changes I made. At the advice of the other reviewers, I omitted the water and cooked the rice in just the broth. Cut the peas to (1) can and mixed the cheese into the rice before baking. I also added (1) t. salt and 1/2 t. pepper. My wife who usually turns her nose up at rice loved it! It was good the next day too. Thanks Jessica.

I tried this recipe before and it turned out great! I thought I would try to tweak it this time by using suggestions from others. I used whole grain flour, 1 t. salt, 2 T. baking powder, 2 eggs, 1/3 cup applesauce, 2 T. oil, 1/2 t. vanilla and soaked the cornmeal for 15 min. WOW! What a hearty bread!!! Good taste but not as good as your recipe. Next time I will stick to the recipe.

Delicious! I didn't have time to marinate so I went ahead and put it in the slow cooker for about 5 hours along with a cup of chicken broth and cubed potatoes on the bottom. Moist, juicy, tender and full of flavor. Definitely a keeper.