This was so easy and surprisingly tasty for how quick and simple it was. We used some canned mushrooms instead of the frozen veggies since we were making a veggie stir-fry to go with it. It tastes great. Also, we used a little over 1 1/3 C water mixed with dry buillion since we didn't have canned. That turned out to be the right amount of moisture.

Reviewed On: May 9, 2009

My 4 year old and 20 month old who don't usually like fish very much gobbled up the whole tray and not much was left for the parents. I used fat free tub butter and fat free mayo and it was still wonderful.

Reviewed On: May 5, 2009

This is slightly grainier than frosting made with shortening, but it's definitely worth it to avoid the trans fats! I doubled the recipe to cover 24 cupcakes and had about 1/2 recipe left over at the end. If I made it again, I would add a little salt to offset the sweet, but this is very yummy! My 4 year old said it was the best she'd ever had.

Reviewed On: Dec. 10, 2008