Made these for years, always a hit. The bottom layer is meant to be thin, this is not a cake. Also, it is very easy to overbake the bottom layer, put the marshmallows on when it isn't quite done. Also, this recipe was first published in the March 1979 issue of Better Homes & Gardens.

Loved It!!!! Huge hit at our house. The changes I made were I used gold potatoes instead of sweet, since no one will eat sweet potatoes, & since I don't eat tomatoes, I used hot green salsa. I added in about 1 cup of frozen corn kernels about 45 minute before it was done & that worked really well. Will make again.

Fabulous!!! A new favorite. I read numerous reviews & then decided to do it my way. I doubled the sauce ingredients since I wanted to serve over pasta. This includes the vinegar, I don't know what the people that said they cut back or thought it was too vinegary were thinking, they must eat really pland food, because I thought it was good, could have even used more. As for the comments about not coating the chicken, again I disagree. This is how I did it: I wilted the mushrooms & removed from the pan, added a little oil heated it to high, added the coated chicken and cooked until golden on both sides. Added the sauce ingredients & mushrooms back in & cooked covered about 5 minutes until the chicken was done * removed it. Then I simmered uncovered until the sauce was reduced & added cooked pasta. Served chicken over pasta & sauce. Getting the coating crispy before adding the sauce keeps it from getting slimy & adds texture & golden brown deliciousness. Will make again & again, & want to try with some thin pork chops.

Great idea, I used butter flavor cooking spray to coat the phyllo instead. Really liked how the salmon came out.

had to double the topping but very good.

Super Fast! Super Easy!! Super Delicious!!! After reading the reviews I cut the butter in half & added 1/4 cup of panko to the topping, I also used Old Bay on the fish as many suggested. Will make again, as many said if you change up the seasonings you can give it a whole new taste. I also think I might try using crumbled Ritz crackers in place of the panko. Really good versatile base recipe that you can twist to meet your tastes.

It is my recipe so of course I love it. But they changed a few things when they published it. Step one, when adding seasonings, add lemon zest, not juice. Plus, you need 6 pieces of pita for 6 servings. Good condiments to serve along side are extra feta crumbles, chopped tomatoes, sliced black or kalamata olives.

Love it!! I put half the salt, pepper & garlic in the marinade and allowed to marinade in a large zip lock bag about 1 hour. Cut a hole in one corner, drained the marinade into a pan pulled the steaks out & sprinkled on the rest of the seasoning. Worked out great, we really love the way sweet & tangy worked together.

It's my recipe, so of course I love it. If you can find the chipotle in adobo in the store, I really suggest using that. I usually take the whole can, peppers & sauce & grind it in the mini chopper. Then I drop tablespoons of it onto a cookie sheet lined with non-stick foil. Pop in the freezer until they are set, & you can pop off the tray into a ziploc & store in the freezer & use as needed. I usually use 2 tablespoons for each chipotle a recipe calls for. You can also stir into into Chili or soups or enchilada sauce for some extra kick. Also, be sure to salt the avocado sauce well, if you think it is bland adjust the salt. If it is not salted, it is just green goo. If you want it spicier, add some of the ground chipotle.

My family loved this. Since making it the first time for Thanksgiving, I have had tons of requests for it. It disappears in no time. Very rich delicious bars. I've made it several times with pecans instead of peanuts, and I usually use an 11oz bag of Caramel Bits instead of having to unwrap all the caramels. Thanks for the great recipe!

Fabulous!!! I doubled it and it worked fine. It is super creamy with a great cinnamon flavor. I've served with with apple pie like many suggest, but if you just want a bowl of ice cream it is great with a few chopped pecans and drizzled with a little Hersheys Syrup (Special Dark syrup is extra yummy!!)!! It has actually replaced mint chip as my family's favorite.

Love It!!! I followed the recipe, but added a little crushed garlic. The flavor was great. It had a nice medium heat, your lips tingled, but you didn't get burned, and it didn't overpower the other flavors, you got the sweet from the cola, the garlic & the chicken still came through. I let the pan of sauce come to a simmer before adding the chicken and by the end it was down to a really nice glaze, we ran the wings through it after they came off the grill & it was perfect. It is a little time consuming, but it's easy (like guy easy). I used an aluminum foil pan, so scrubbing the grill was the only clean-up. To me it was a lot less work & clean-up than breading & frying wings. Will make again & again.

Delicious!! I was assigned potato salad for a picnic and I hate potato salad and refuse to eat anything with mayo in it, so I did some research and found this recipe, with all things I love in it. It was a huge hit, especially with all the other people who are not fans of your average potato salad. I made three minor adjustments, I used kalamata olives, since those are my favorite, I used white balsamic, since I thought it would make a prettier presentation, and I discovered at the last second I was out of mustard powder, so I used a heaping tablespoon of dijon mustard. It was great, will make again. Plus it is picnic friendly!!

It's my recipe, of course I love it. Some quick notes: a jar of Tostitos Monterey Jack Queso dip (in the chip aisle) works great for the sauce. Also, depending on the size of your tortillas, sometimes a larger baking dish works better. Enjoy!

Great. It makes a lot, but I took to party, so it was all gone. I used an orange pepper and added a diced tomato, so the colors really popped. Used twice the dressing it calls for, after reading the reviews they were right, more dressing is needed. Will make again, it was a hit.

Flavor was good. After reading reviews I used less butter and some white wine, and cooled the sauce before adding the cheese. It still seperated though, if you stirred and spooned it was OK, but had to warm and stir together again for a second helping.

Wonderful!! I used Herb Stuffing mix, because that is what I had and it was great. A real keeper. I might give it a try with smaller mushrooms, like crimini, for an appetizer.

Good flavor. After reading the reviews, I made this into 24 rolls and they were the perfect size. Great use for the dark beer that is always left behind from one of those "sampler" 12 packs.

Makes great hamburger buns. I made 6 big ones, I used egg yolk for that golden color.

I made this into 6 mini baguettes, and it was wonderful. Best bread to come out of my bread machine.