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I made these and sent them to work with my husband. The office raved about them. Per other reviews, I chilled the base 20 minutes before pouring on the topping, then sliced into squares after about 25 minutes in the fridge. The only thing I will do different next time is let them sit at room temp at least 20 minutes before serving (the base layer is slightly grainy coming right from the fridge), and I will cut them in smaller bars, as they are RICH.

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Swiss Chicken Casserole II

Reviewed: Apr. 26, 2009

After reading all of the reviews, I layered this in my slow cooker (greased)in the following order. Diced raw chicken (I sprinkled with thyme and black pepper), swiss, 1/4 cup jack cheese, soup (Campbell's chicken and herbs) and wine mixture (wine used inst. of milk), then tossed a 1/2 c. melted butter with a bag of dry stove top stuffing and sprinkled it on top. I cooked it on low for 4 hours, and it was perfect. Mixed up a second one and my hubby cooked it in the breakroom at work from 8 to 12 for an employee lunch. Everyone loved it, too!! Thank you!!

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Banana Pudding IV

Reviewed: Apr. 5, 2009

The best! I used two boxes instant French Vanilla pudding mix, and omitted the vanilla extract. Husband would like it more banana-y, so next time (probably for Easter), I will use one french vanilla and one banana flavored pudding. Thanks so much!

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