I was looking for a butterscotch cake to make for the BF's birthday and saw this recipe. I used less than a cup of butterscotch chips because I was afraid it would be too sweet, and instead of almonds, I used pecans (personal choice). I still found it a little too sweet and I am a big butterscotch fan. Not too sure I would make this again.

Reviewed On: Oct. 31, 2010

This was a good recipe. I had canned artichoke hearts to use up and found this recipe and thought it looked tasty. I, too, followed other readers' advice and added some marinated artichoke hearts along with the juice to give it some flavor. Also, instead of all mayo, I subbed 1/2 c mayo and 1/2 c low fat sour cream. I added a jar of mushrooms (I didn't have fresh on hand otherwise I would have used them) and a can of sliced black olives. Finally, I added 3 cloves of fresh garlic and used a 3 cheese combo and then served it over mini penne pasta. My boyfriend and I loved it! I did have to cook it longer than the 30 minutes. So, next time I will pre-cook the chicken to almost done and then bake the remaining time in the oven. I gave this recipe to my mom who used pork chops in place of the chicken and it was a hit for her as well.

Reviewed On: Jul. 28, 2010

One of my favorite dressings is Thousand Island and I am very picky about how it tastes. While visiting relatives in Crescent City, CA, a local restaurant that my family has made a tradition at eating at serves homemade TI dressing for their Crab Louie salad that is absolutely the best I have ever tested. This recipe is very close to that dressing. I slashed the recipe in half and didn't put in quite the amount of sweet pickle relish that it called for (I put in slightly less than 1/4 cup and I think it has more than plenty favor without being too sweet); only 1/4 cup of the red bell pepper (my boyfriend doesn't care too much for them); and no cloves (I didn't have any). This is a great tasting dressing! Thanks.

Reviewed On: Nov. 8, 2009