Because we don't like mushrooms, I omitted them. Instead of just using just a green bell pepper, I used a mixture of red, green and yellow bell peppers (I clean, slice and freeze them so I can just grab what I want in various colors when I need bell peppers). I added garlic powder and a sprinkle of Italian seasoning. Although it says it makes 12 servings, to me it seemed more like 6-8. The only thing I didn't like very well was the cheese. The top layer of Cheddar turned into solid, lumpy, crunchy pieces, which I didn't like. Next time, I might substitute the Cheddar with a can of Campbell's cheese soup or maybe those Kraft Velveeta crumbles so the cheese melts and coats more evenly. Other than that, we thought it was wonderful.

Reviewed On: Mar. 17, 2007

I chopped the bacon while partially frozen before cooking and used a granny smith apple, which I peeled first before chopping. And I substituted ginger ale for the red wine. Don't forget to take out the bay leaf before serving (the directions didn't mention this). What I'd do differently next time is put the stewed tomatoes into the food processor for a couple pulses before putting into the pan simply b/c I don't like large pieces of tomatoes. It's chilly outside and has been raining all day today. I just finished eating a bowl of this for lunch and it was absolutely delicious!

Reviewed On: Oct. 27, 2006

I found a strawberry pie recipe once that instructed me to mix chopped strawberries with cornstarch and boil to create a glaze -- what a horrid mess it made! I ended up dumping it all down the drain. I use Marie's strawberry glaze and use my own real whipped cream as it tastes so much better than Cool Whip. Using small-medium sized berries makes for a better presentation -- turning them pointed side up. This recipe is simple and delicious! It reminds me of the pie served at Bob's Big Boy. Thanks Michelle!

Reviewed On: Jan. 16, 2006