I recently made 12 pounds of this cheese ball for my daughter's wedding. Although I had to much, it was very well received and keeps well for a long time in the refrigerator. Be sure you use ranch dressing mix and not ranch dip mix. The dip mix is much saltier.

Reviewed On: Oct. 31, 2009

This is great chicken salad. I served it on croissants. It is very colorful and looks nice on a platter. I suggest that you make it a day ahead and allow the flavors to blend. I used 1 cup of cranberries and 1/2 cup golden rasins. I left out the onions because I forgot to buy them. I seasoned the chicken with Cavender's Greek Seasoning and grilled it.

Reviewed On: Apr. 8, 2009

Just finished making this for the first time. It was a trial run for my daughter's wedding - the groom's request. It made 8 dozen instead of 5 as the recipe stated. I have now ordered a tart press from pampered chef. I think that will give the shells a more uniformed look. Don't over fill the shells...it take less filling than you think. Use a small melon baller to help keep each one the same size. I don't really like pecan pie, but these have a nice flavor. I guess in a few months I will be making a few hundred of these!

Reviewed On: Sep. 20, 2008