I made this recipe exactly as it says and it was great! We all loved it but we ended up making it our own one evening we needed to be somewhere and fast. I browned 1lb ground turkey with onion powder in a pan. I doubled the golden mushroom soup, Worcestershire sauce and the water and put it in the same pan. We let that sit until the noodles were close to being ready then I added 8 oz cream cheese. While I got the plates and every thing else ready the cream cheese melted and it is a quick and easy meal. No need for the crock-pot if you just need a quick meal on an unexpected busy night.

Reviewed On: Feb. 9, 2007

I was so excited to bring this to a church function but it turned out so bad I simply couldn’t bring it. I followed the recipe exactly but it didn’t come out of the pan very well and it was under cooked in some parts and over cooked in others. I’m giving it 3 stars simply because my husband still liked it and ate it all!

Reviewed On: Jan. 22, 2007

These turned out amazing! I made two batches total. My first batch was devoted to a raspberry truffle. I used 1 ½ teaspoons of raspberry extract instead of vanilla. For the other batch I made it just as the recipe said. I scooped the truffles with a melon ball scoop to make them uniform but still rolled by hand. After I rolled the truffles I put them on a cookie sheet on wax paper and put them in the freezer. While they were in the freezer I melted milk chocolate. I took out about a dozen truffles at a time and I dipped them. I put them on wax paper laid on my counter to set and continued to dip the remainder. I let them all set and my taste tester, my husband, told me that I needed to dip them again to get the nice thick coat of chocolate like Harry and Davids. I dipped them again after they had set the first time. For the raspberry ones I melted red dipping chocolate and drizzled over the top to distinguish them from the others. I was bringing them to a party so on some of the other chocolate ones for the kids I put on sprinkles and crushed candy canes while the chocolate was still a little tacky. The only problem I found was the candy cane toped ones didn’t store longer than a couple of days. The rest of the chocolate ones I drizzled some with white chocolate and some with dark chocolate. Next year I am going to take half of the chocolate batch and when I roll the truffle put a hazelnut in the middle. Thanks Jenny for the recipe it will be a new Christmas tradition!

Reviewed On: Jan. 22, 2007