Ooooo, yummy! Loved filling, didn't have problem w/ having too much. used 2 pieces of wax paper to roll it up verses towel (stuck too bad to well sugared towel) definately worth making over & over

A DEFINATE KEEPER!! My husband (then boyfriend) used to always compare my cooking to his mother's. Scalloped corn (like many other recipes) was one recipe that I could never duplicate well for him. I'd always get the "It's not bad, but I like Mom's better. Just ask her for her's" B/c of pride, I kept looking until I came across this one. The first time I got the "Whoa, this is good. Even better than Mom's." followed by, "Write this one down!" I do do a few things: I add a bit of shredded cheddar to the mix, prior to baking, and I do drain the regular corn (I don't like mine so wet) We have this dish almost 3-5 times a month for supper b/c we love it so much!

Whoa,whoa,whoa, this recipe ALWAYS makes a large group-worth of pancakes. I make it for a family of 5 & usually have a full meal's worth left over. I've been making this exact same recipe that I got from mrbreakfast.com & have loved it from the beginning. Guests alway comment on how thick & fluffy my cakes are. When we're visiting family & they make boxed pancake, it reminds me exactly why I have purchased the boxed batter i over two years. My alterations: 1) For the buttermilk, I add 3 Tbl wt. vinegar+enough milk to = 3 cup, stir & let sit while I continue prepping batter. 2) I agree with others about letting milk & eggs warm which results in fluffier cakes. 3) I add a few dashes of cinnamon into the dry mix. This gives it that real fresh, homemade quality that's rare in the majority of pancake recipes. I've got mixed thoughts about the batter sitting prior to browning. I've heard both conflicting recommendations from very knowledgable cooks. Some swear, you must NOT mix dry & wet product until your griddle is completely ready, not a moment before. Yet others, like some sugg'd here, say let batter sit anywhere from a couple minutes to let things set up to days in the fridge. I've only let them sit prob'ly 20 mins at most, don't know if ever truely noticed a huge difference (ea of my batches tend to be different, as pancake batters usually are extremely tempermental) Plan on trying to let sit over night as sugg'd next time I make these, usually every Sunday

4.5 STARS --- Very good, very simple. (did add cornstarch & not use cloves) note to self: don't over cook (bit of burnt flavor)

My mom has been bragging up this recipe for the last 2 falls. Finally, decided to try it myself. Took to husband's school in the am, by the time school got out had 3 requests for the recipe. Plus, the Mountain Dew part made those who originally passed on them, decide to try it & they loved it too. NOT FOR THE DIETERS!

OH, YUM!

Taste=delicious/Appearance=lots of fun/Texture=iffy Didn't have bananas on hand so I substituted 1/2 a peach. Taste was great, kids lapped it up! They never questioned the green...they couldn't wait to drink it because it WAS green. My only issue was the texture due to the grapes. If only it wasn't so time consuming to peel, it'd seriously make it PURFECT. I was so happy to serve such a healthy, yummy treat for after dinner for my 3 young children. My oldest, a 4yo, asked to make more for tonight & if we could have some for breakfast.

Huge success at family picnic. I used GREEN & PURPLE GRAPES (grn were cut in half, prpl were small enough to keep whole), cut STRAWBERRIES & 2 fresh cut up PEACHES, along with strawberry yogurt. It was good but felt it needed something. So, I added some VANILLA EXTRACT & CINNAMON. **Big Differance!!** (Guests were trying to guess what the magic flavor was.) Next time: vanilla or peach yogurt...strawberry was just too ordinary & needed punched up. Definately making this healthy again!!!

Good recipe! Used frozen cabbage method to soften cabbage (freeze then thaw head) worked real well, will use for Runza so not have to steam so long. Also used Greek seasonning & reduced pepper (still had bit of bite) Slow cooked it. Originally, doubled sauce (used 15 oz tomato sauce can) by end of slow cooking time, sauce cooked away. So, made 2nd batch of sauce, another 15 oz can + double brn sugar/sauce/lemon. WIll make again, probably not a staple,but will make/enjoy again.

Not bad, but not great. Thank goodness I used seasoned, Italian bread crumbs in place of the crackers (none on hand) It was pretty bland...added pepper as some suggested. The crumb-topping gave it the most flavor. Very willing to try again, but will add more seasonning.

Love Runzas! Can't leave Nebraska without stopping at the restaraunt. When I can't get back home for a while, this recipe is the next best thing. My daughters, 5,4 & 2, love having their own little "stuffed rock" to eat (individual servings) My favorite version at the restaraunt is the Swiss Mushroom Runza. At home, I mix up some mushroom & gravy sauce & use swiss in a few runza (my hubby doesn't like mushrooms) Once, I make a weak bbq&cheddar version (didn't add a lot of sauce just enough to flavor meat) Hubby LOVED that one, kids too.

OOOHHHH YEAAAAHH! This is a keeper. I only made for 2 servings (1 cucumber) b/c I'm only beginning to pick from the garden & I'll be having way more than I can eat myself raw in salads. I'm looking for new/different recipes & this is definately one I'll do over & over again. Thank you so much jschmand!

No two better meats. Why not eat them together? Yum

My husband wasn't "in the mood for pork chops" I heard when he got home from work (but he didn't have a choice) At supper, his jaw dropped when the meat just slithered off the bone & fork. And then, when he ate it, I couldn't get him to shut up about it. Afterwards, I was informed that he "expected them this way from now on," that nothing could compare after this recipe. Thank you for an awesome, husband-pleasing meal!

My husband's complaining lately b/c I've been trying to improve my go-to recipes, to see what can be improved on. THIS IS NOT GOING TO REPLACE ANYTHING IN MY RECIPE BOX! He told me tonight to just quit. These were awefully bland--I followed the original recipe, then after my 3rd pan I added a splash more vanilla & some salt as suggested. Just couldn't save it. Their not "aweful" their just VERY bland, missing something from what a good chocolate chip cookie ought to have. One thing I do have to credit to this recipe, it makes a very soft cookie, almost too soft to call a cookie, in my options. I wouldn't tell someone "definately don't make" but warn them "try 'em if you like boring."

What a great way to use up food you already have on hand. I doubled the recipe & cooked in 9x13 (b/c I wanted to use up the rest of the ham I had from a couple of days ago) I used 1 bag of thawed broccoli florets & most of one 2 cup bag of sharp cheddar. Also, I usually prefer crm of mushroom but had none so I use 1 crm of chicken & 1 crm of celery (celery soup complimented flavors perfectly) Good thing I doubled it, otherwise we wouldn't have any for leftovers for tomorrow. My 2yr, who's usually a single serving, play-with-your-food kind of toddler, had 3 servings & ate it up in an instant, no playing. The little woman went to town on her dinner, tonight.

DEFINATELY WORTH MORE THAN 5 STARS! This is an AWESOME jam recipe! I made my 1st batch for my daughters' school staff. (I used 1/2 cup less sugar than called for + add 1 cup strawberries) I only had 1/2 a jar that I was able to keep for myself. I basically ate it all out of the jar that 1st night. The following week I decided to make another batch, this time with cherry pie filling & forgot to reduce the sugar to 2-1/2 cups. I really liked this too, but not as much as the blueberry. To sum up: --Blueberry better than Cherry (but, can't go wrong with either!!!) --3 cups sugar IS a bit too sweet, 2-1/2 cups is PERFECT! --add strawberries for that extra umpf of YUMMINESS! --fast & very easy to make/use up rhubarb (P.S.: Teachers begged that I make it again next year for teachers' gifts.)

I was hoping to make this my "go-to-recipe" like many others. It definately was NOT aweful, but wasn't outstanding. I hope to reattempt it with possibly a better outcome. My issue was that my cake was extremely fudgy, too dense, almost more brownie-like than cake-like. I was prepared for the extreme wateriness prior to baking but mine wasn't as 'wet' as I expected. I believed that I followed the recipe as written, but like I said, I hope to try it again with better results. Still, it's worth a try, !

REALLY liked this marinade! Good tangy delicious flavor. I did 2 things different from original recipe: 1.)I did follow others in reducing the salt to 1 tsp. 2.)I whisked all but the egg (had not egg substitue product), reserved the said amount, then whisked in 1 egg before pouring over meat. I do feel the egg is necessary to keep from seperating while marinateing. Next time I make this recipe, I reduce vinegar just a bit. I loved the tanginess, but felt the vinegar came out a bit too strong in the meat...just personal preferance. Thanks for the recipe. (Husband prefers this over any soy sauce marinade that I usually use.)

VERY DELICIOUS! Got a pressure cooker for Christmas & wanted to make good use of it. Between the cooker & this recipe, supper was fantastic. Great alternative to slow cooker!