I made this more "New Orleans" by using andouille sausage, minced garlic, and adding in one tablespoon of all purpose Cajun seasoning. I also used 2 cups chicken stock and 2 cups whole milk instead of 4 cups of milk. I used frozen corn and cooked my Yukon Gold potatoes in the soup as I didn't plan on cooking them earlier. The result was creamy, spicy and full of flavor. I will definitely make this again!

Reviewed On: Dec. 5, 2009

I made this punch for a wedding shower I was hosting and it received rave reviews! Some of the girls were even mixing it with champagne for a 'punchy mimosa.' I made my punch with peach jello because I wanted to create a golden 'fall-like' color. It was very easy to make and found storing it in freezer ziploc bags to be perfect. I will definitely make again and experiment with other jello flavors.

Reviewed On: Oct. 7, 2008

Excellent. Great taste - not too buttery or heavy. I also did not notice the Crisco, something I would HATE to taste in a frosting. I used half the recipe to fill petit fours. This recipe served my needs perfectly. I'll definitely make it again.

Reviewed On: Oct. 7, 2008