I made this when I couldn't find my usual broccoli cheese soup recipe in my book of recipes. The taste is excellent and like what I can get at a restaurant. My wife has requested that I make this recipe again as she likes it better than the recipe I usually use. Since I didn't have frozen broccoli, I used a large head of fresh broccoli cut into pieces (and some of the middle and upper stem sliced thin and cut into pieces too). Butter was also used instead of margarine (I don't buy margarine and always have butter in the house). I used 1/2 of a large onion and guesstimated on the amount of velveeta cheese (on a 32 oz. block I used what I figured was close to 1 1/2 pounds). Instead of white pepper, regular black pepper was used along with a touch of sea salt. I'll definitely make this again. It is wonderful served with a fresh baguette (sliced). Also I'm wondering how the recipe will do with less velveeta and some butterkase cheese, gouda cheese, or colby jack added.

I have made this recipe about 10 times and it is a family favorite! I use sour cream instead of the yogurt (I made it once with yogurt and my family prefers the version made with sour cream instead of yogurt). From making this I have found that substituting fresh chives for the green onions works fine (for those times when I had no green onions but my chive plants are always producing). Also I have found that when I have no jalapenos that tabasco peppers work as a good substitute (I grow tabasco peppers in my garden). The one time I used a habanero, my family said it was a little spicy for their tastes - but I enjoyed the extra heat of the habanero (with any pepper I don't clean out the seeds, I just dice and add it in). A tip I used from another review is to heat up some oil in my cast iron skillet and to "heat up" the tortillas about 3-4 seconds each side before putting the filling in. This makes for an easier time rolling/folding them and IMHO it also gives the tortillas a better taste. I usually use corn tortillas, but have used flour tortillas the same way in this recipe with great results. I would also like to give a big thank you to the poster of this recipe, as my family loves eating these.

This cookie recipe was simple to make, but it didn't get the oohhhs and aaahhhs from the family. If I make them again I'll subtract out the almond extract and add more vanilla. I must admit that my little girl did have fun helping me put these on the cookie sheet. :)

I've made this cake now at least 8 times and it never seems to last! Everyone always enjoys it and goes for seconds and thirds. I don't change a thing as the recipe is excellent as is. One thing I do for the buttermilk is use whole buttermilk (like a bavarian style) instead of low fat buttermilk. This is just my preference, and what I buy when at the supermarket (plus whole buttermilk is excellent for biscuits). Thanks for the great cake recipe - I will continue to make this for a long time!

Excellent tasting - reminds me of the monkey bread that I used to get a long time ago from an old girl friend of mine. I'll definitely make this again, and wouldn't change anything.

A very excellent, tasty, and easy to make dish! Only thing I did different was add a touch of sugar. Thanks for the great recipe!

very tasty and makes a nice flaky crust. This was a hit at a get together when I used this recipe to make crust for an apple pie.

I followed the recipe and the pudding turned out great! Super chocolate flavor and creamy. It tasted great both warm and cooled. Maybe next time I will try this as a chocolate cream pie filling!

I made this the other day with some fresh picked Alabama blueberries and it turned out great. I didn't have any nutmeg only - so I used pumpkin pie spice instead. Also I used almost 3 cups of berries instead of two. The crust turned out as described. I would describe it as nice and crispy on top; yet it was softer on the inside. The secret to a good topping is butter instead of margarine (for those that cook with margarine). I am definitely going to make this again.

I have now made this recipe around 10 times and have found this is the closest to "what grandma used to make". I have found that this recipe can be doubled for taking to a dinner party. Also everyone who has tried it raves about how good it is and how it is the best tasting 'nana puddin' they have had in a while. One thing that I have found improves the flavor greatly is to use more vanilla and also to use butter instead of margarine. Thanks again for the great recipe!

My family and I really enjoyed this recipe. I used cream of celery soup instead of the cream of mushroom - and also used cream of chicken with herbs instead of plain cream of chicken. Also I found fresh brocolli works great in place of the frozen brocolli. Thai Jasmine rice works great with this recipe too! Thanks for a great and easy recipe.

This recipe is excellent! I did find though that the top browned more than I liked so would probably bake it covered for part of the cooking time next time I make this. To take away from the browned appearance (which could be the oven I used) - I used some sliced mozarella on top and let that melt for a few minutes in the oven before serving. Also looking through past reviews helped me to tweak the recipe slightly. I used half the mushrooms, but did add a package of frozen spinach (thawed of course), about 4-5 oz. shredded carrots, and one small zuchini sliced thin. Also instead of the 15 oz. ricotta I had a 22 (or was it 24) ounce ricotta that was used instead. I would gladly make this recipe again and find it to be a healthier way to enjoy lasagna. This dish went great with a spring mix salad. Another serving suggestion is to have some warm french bread with extra virgin olive oil for dipping the bread in.

This is a wonderful recipe. I have made it 3 times and I usually don't have any left overs. My wife isn't as fond of onion as I am (she doesn't like the size I dice them I guess), so I used onion powder instead of fresh onion. Also I add garlic powder. For the cream of chicken soup I used cream of chicken with herbs the last two times I made it and it gave a nice flavor to it. All in all a great and easy recipe to make (just don't forget to thaw the potatoes).

Not quite like my grandma made, but it is a great crust recipe. I found it to go best with apple pie.

This recipe is wonderful and loved by everyone that tried the cookies made. Only thing that was done differently was that I used 1 1/2 cups of creamy peanut butter instead of 1 cup and a little extra vanilla (I don't measure vanilla, I just put in what looks good, lol). Either way, my son is wanting me to make another batch as he has found a new cookie favorite. Thanks for the great recipe!

This meatloaf was excellent and was a big hit with the family. My 4 and 6 year olds enjoyed the brown sugar taste. My wife who doesn't usually like my meatloaf (because my usual meatloaf she has dubbed bachelor meatloaf), was raving about it. Only thing that i didn't have on hand was the ground ginger, so the next time I make it I will make sure that is added. Also like some other reviews suggested, I added only a 1/2 cup milk. Thanks for the great recipe.

The guacomole tasted great. I don't know where the 25 minute prep time came in, but it took me only 10 minutes tops, start to finish. I will make this again. I didn't have a food processor, so I mixed it in a blender and added less than 1/4 cup water to help my blender mix it. It still came out thicker than store bought and was excellent. Next time I might use fresh garlic instead of garlic powder. Also for hot sauce i used habanero sauce and it blended nicely with the avocados.

Loved the recipe and everyone who tried it loved it too! Only things I did differently was sliced turkey breast instead of the bacon(used 3 slices louis rich)and monterey jack cheese instead of cheddar. I also added some of Emeril's Essence to it. Overall it was very easy to make, everyone loved it, and maybe next time I will use some habanero sauce in it. Also about 1/3 of an onion was enough for the church group I took it to. If I was making it for around the house I would have used the whole onion though. I recommend this to anyone who wants a tasty quiche.

Always got to love no bake cookies. Instead of putting on wax paper, I grease up a small cake pan (about 9 inches long) and put it in there and then cut the cookies into bars. Goes over well that way and takes up less space. I would highly recommend, and suggest trying creamy instead of chunky peanut butter.

The recipe was a great guide. I like to add and subtract of course, so I used a combination of cream sherry and apple juice in the sauce (1/2 cup of each), and instead of snow peas I used bean sprouts. Seeing I was fresh out of beef - I used venison instead and it was wonderful. Also when it was nearly done I add more soy sauce to taste.