This recipe is definitely caramel and really does need to be cooked much longer to create a consistency that is good for dipping. I probably cooked my for at least ten minutes if not longer. It was really very good, especially on apples!!

Reviewed On: Mar. 6, 2009

This recipe turned out pretty good and my small children liked it. I did change a few things to make it more flavorful and a bit more healthy. I used about three pieces of bacon, cooked in the pan first then taken out so I could wipe out the pan and brown the beef, onion and about a 1/2 tablespoon of minced garlic. This cut down on some of the fat transfer to the beef. I then added everything to the large sauce pan and used the Healthy Requests Cream Of Mushroom soup and 2% milk. I also used a cheddar jack combo for the cheese because that's what I had on hand. At this point I added some kosher salt and fresh ground pepper. I used Barilla Plus elbow macaroni noodles, they are multigrain and have protein and omega 3's. They did take a long time to cook in the sauce pan, but I think that it probably made the noodles more flavorful than cooking them in water first. Overall, it was a success even with my picky 2 and 4 year old.

Reviewed On: Feb. 13, 2009

I tried this tonight but made quite a few changes. I used a little less chicken, fresh steamed broccoli and a bag of frozen peas and carrots. Instead of the cheddar I used Velveeta thinking it would be creamier. It was a little too thick with the Velveeta even after adding a little extra milk. I put it all in a double crust to make a pot pie. It was OK. I would possibly try this again with the recommended cheese.

Reviewed On: Jan. 11, 2009