LOVE IT! I used light cream cheese (16oz instead of just 8oz), jarred minced garlic instead of wasting my time mincing it myself and I used more spinach than called for to ensure this was actual spinach dip and not just a cream cheese dip (I posted a picture). I also mixed the mozzarella in with everything else instead of just putting it on the top. I paired this with the "Pita Chips" recipe on this site submitted by Dawn. The two are match made in heaven! I cannot speak highly enough about this recipe. Thanks a bunch!

WOW!!! I have tried nearly every single "DIY" coffee drinks and not once have I been pleased. But THIS.. oh wow, thank you so much. I would have never even considered using condensed milk in a recipe such as this, but go figure, that's what all the other recipes are lacking! This tastes just like what I would pay $4.66 for at Starbucks. HA! Looks like I'll be pocketing that money from now on. I did make a few minor changes. The changes I made created 3 tall glass servings. I'm currently living overseas and we use the Senseo coffee machines; so I used 2 cups (2 pods) of regular Senseo coffee. 1/2 cup of milk, 4-5 oz. condensed milk and 1 to 1-1/2 teaspoons of vanilla coffee syrup. Blend it all together and you are left with a cheaper, easier and just as delicious coffee drink. I was so happy about this recipe that I did the math, and I would spend between $30+ a WEEK (1 drink a day) and now with this recipe I am only spending 75 CENTS per large glass!!! Oh man, I'm so happy I don't know what do with myself. LOL

Oh my goodness this recipe is GREAT! The different flavors meshed wonderfully together. I saved myself a lot of time and stress changing just a few things. Those changes were: 1.) cut up chicken into chunks 2.) cooked chicken and minced garlic together in a pan with a few tablespoons of olive oil 3.) After chicken was cooked, I added the soup, milk instead half-and-half, 6 oz. shredded mozzarella, and lemon juice. 4.) Stired it all up on medium heat til creamy and then poured the entire mix on top of the spinach (I used frozen; turned out just fine) and mushroom layer as stated in the recipe. I then crumbled real bacon on the top and baked for 25 minutes. We ate it on top of bowtie pasta. This is DEFINITELY a keeper!!! So easy to make and so delicious! Thanks =)

Fantastic recipe! I love recipes that allow you room to tweak it to your own liking without jeopardizing the final result; this is one of those recipes! I'm currently living overseas and don't have access to corn syrup (and found out afterwards how to make my own LOL) so I used maple syrup. I found that the amount called for wasn't enough to adequately mix in with all the cereal so next time I'll use just slightly more than 1/2 a cup. I also altered the recipe by using only 2 cups of rice crispies and 1/2 a cup of corn flakes. Along with the cereal changes, I used creamy peanut butter and then crushed lightly salted peanuts and added them to the mix. In place of raisins, I used plain M&M's. They turned out GREAT!!! What made this recipe even better was the fact that it's truly 100% family/kid friendly, allowing even the youngest of kids to help out. Oh, one last note, when I was mixing the brown sugar and maple syrup together on MH heat, I threw in about a handful of miniature marshmallows. It all mixed together perfectly and created a great bonding agent in the end. Definitely worth trying!

I definitely agree that even though these are pretty good, there really is "something missing." I think that something is salt, or at least the taste of. Coming from the South, I know what a homemade biscuit tastes like, and the biscuits I'm used to eating have a slight salty taste; like when you get a biscuit from McD's or something; the tops are brushed with salty butter I guess. If I can manage to get that duplicated salt taste, then these would be 110% perfect! Some raters said that these biscuits were flat and I don't think they realize that when you make biscuits from scratch, they're not going to turn out the same as those purchased from a store or fast food joint. These are real, homemade biscuits; there are no added preservatives and additives to give you that super fluffy biscuit. I took the total batter and divided it in half; all the tops were brushed with buttermilk before baking but I also took the time to add fresh, shredded cheddar cheese into the 2nd half. The cheese batch was amazing! Adding a little butter to the center of one of these fresh baked biscuits brings out what you'd miss otherwise. These really are fantastic biscuits so long as you have realistic expectations. Just remember, these are made from scratch with care... not mass produced in some factory. One last note, these are also great because the batter can be easily tweaked; shredded cheese, chunks of cheese, cinnamon & sugar, fresh herbs, etc. The possibilities are endless!

Wonderful! This recipe is exactly what I was looking for! I topped the dish off by drizzling a vanilla glaze over the entire top. If interested, look up "vanilla glaze" on this site and try it! Fair warning though, if using the "vanilla glaze" recipe from this website, make sure to use more milk than the recipe calls for; it was a typo on the submitter's part. The two make a fantastic pair!!!

Just what I was looking for!!! I used this to drizzle over bread pudding and it turned out perfectly! I do agree with others who say the amount of milk called for is inadequate. I simply just added as much milk as I needed to get the consistency I was looking for. This glaze is great because you can easily add or reduce however much milk to your preference. It's definitely a keeper!

WOW! I've always stuck with my usual meat loaf recipe because it's good and everyone loves it... but I think I'm going to proudly ditch my recipe and use this from now on! It was absolutely delicious! Due to many others saying it's "too sweet," I decided to use 1/3 cup of light brown sugar instead of 1/2 a cup as called for. The end result was perfect; not too sweet at all! My entire family loved it and I thank you for posting it. 5 stars for sure!

I followed the recipe as stated and ended up with a great consistency... but it also turned out extremely sugary. However, I thinned it out using milk and then iced my cake and put it in the refrigerator. The coldness allows the icing to thicken up just enough and the cold temperature actually cancels out the shock factor of how sweet it is. I used this on the "One Bowl Chocolate Cake III" and it suited each other wonderfully! I highly recommend!

I couldn't ask for any better! I used a 9x13 pan and baked it for 40 minutes. I just made this for the 2nd time and this time I upped the cocoa to 1 cup... I'm REALLY glad I did! The cake is great with the amount called for, but after trying more to see the difference, I definitely think 1 cup is the magic amount. If I could give it more than 5 stars, I would. I used the "Buttercream Icing" recipe (pictured) from Sharon on this website. Incredible together!

I used boneless chicken breasts and found this to recipe to be quite flexible with boneless chicken. The buttermilk did a fantastic job at keeping the chicken hydrated and moist even after the cooking time. We enjoyed glazed carrots and stuffing with our chicken and were all left feeling very satiated! I definitely look forward to using this recipe again with bone-in chicken as called for. Great recipe, thanks!

I currently live overseas and a muffin pan has just never been on the priority "to get" list. For this reason, I baked it in an 8x8 dish for 40-45 minutes and it turned out great. Aside from the dish size and baking time, the only other changes I made was adding 1/2 teaspoon of ground cinnamon and 1/2 teaspoon of vanilla and 3/4 cup of white sugar mixed with 1/4 cup of light brown sugar. I then covered the entire top with a simple crumb topping using 1/4 cup of white sugar, 1/3 cup of flour, 1/4 cup of butter 1.5 teaspoons of cinnamon. Mix together and crumble over the top. When making the crumb topping, I find it's best to use your hands to get the best crumbs possible; using a fork takes too long.

Granted this recipe doesn't have many reviews yet, for those who have left reviews, they've all been positive. For this reason, I decided to give it a shot and unfortunately, it was a major let down. I followed the recipes as stated and added in my own herbs and spices to my liking. The result? A typical spaghetti dinner in a casserole dish instead of a usual pot. It was edible, and my family did eat it, but I think I'll just stick to making spaghetti the usual way and have dinner ready in 30 minutes instead of an hour and 5 minutes. It's just not worth it, sorry.

These were great! Along with the Parmesan cheese, I added a bit of garlic salt and a some freshly ground peppercorn. My family and I dipped them in homemade ranch dip and it was delicious! This is a great recipe because it allows you to dress it up or dress it down. You can't really call this a "bland" recipe because not everyone has the same desire for every kind of seasoning. With this recipe, anyone can turn this into a truly personal dish. It's a keeper for us!

Great recipe! I really don't understand why anyone would say the sauce wasn't creamy; if done according to directions and wisked together, it comes out 100% creamy. My family of 3 loved this meal and the flavor the sauce with the potatoes was fabulous! This recipe is great because it allows you to use basically any seasoning you choose. So if you're looking for a bit more kick, add something spicy; or stick with the basic salt and pepper if you want more of a natural flavored dish. I think this is a great recipe for flavor and great recipe for simplicity... you can't get much better than that. If it helps, I only use boneless pork chops and they did just fine in this recipe. Also, if you happen to be changing the servings to 3 people, it tells you to use 1/2 a can of soup but I found that an entire can was actually needed. Aside from that everything was correctly measured. Thanks for sharing, it's a keeper!

FANTASTIC! A small bit of advice though: Wait and make the butter & flour mixture last. Sure you'll dirty up a small pot, but after using a big pot for the soup, is a dirty small pot going to really make a difference? So yeah, I think it's far better and less hassle to just wait and make the butter-flour mixture last and then add into the soup. My husband isn't a soup person at all and he said he really loved this recipe. The chicken pieces were an excellent addition to this soup. The texture was perfect and the flavors were great. As others mentioned, I too, added garlic and sauteed onions into the mix; it was the perfect flavor booster. Paired with a couple slices of French bread and you have a great meal. This is definitely a great recipe for cold nights when you just need a warm pick-me-up. It's a keeper! Note: I set the servings for 5 and it made enough for 2-3 nights worth for our family of 3.

As many prior ratings have mentioned, cooking this dish for an hour is definitely not needed. However, it also depends on how tended you want your celery to be. I can't stand raw celery, but enjoy it if it's cooked so that it's very soft. So I cooked the dish for 25 minutes, then got two spoons and mixed the entire dish up and cooked for another 10-15 minutes. Everything came out perfectly cooked and delicious. I also used two cans of cream of chicken and a couple tablespoons of milk. Not only did this provide the dish with the needed moisture, but also allowed leftovers to be reheated without becoming dried out. I also like this dish because it has the potential to allow other ingredients to be added; ie: green beans, peas, etc. and also allows you to tweak the taste to your liking. I just used the basic salt and pepper and a little garlic salt but obviously any kind of spice could be worked into this recipe. You can't go wrong with a recipe that allows you to tweak the spices to your preference! This is definitely a recipe to file under the "comfort food" tab. It's a winner for us!

I was overall pleased with this dish. I noticed that one user mentioning the meat came out dry and another user mentioning the use of a gravy. I too, ended up with a very dry pork chop even though I followed the directions to a tee. I kept the gravy comment in mind and added some flour to the left over liquid in the dish and got a nice semi-thick gravy mixture. Of course, it could be made thinner or thicker depending on the person's liking. After I made and used the gravy concoction, I was very happy. I still think I'll try cutting down the cooking time or perhaps the temperature next time but over all, with the gravy included, I was happy and content with this dinner. Thanks!

Positively fantastic! I currently live overseas so my husband's family sent over a box with some American goodies; inside was a box of lemon cake mix. Well, you cannot buy the tub frosting like you can in the US so I was at a loss of ideas for what to put on top of a lemon cake... ding ding ding -- cream cheese frosting of course! I used this one, put it on my lemon cake; put in the fridge for a couple of hours to get the cake and icing nice and cold... O-M-G talk about pure heaven in your mouth!!!! Try it yourself, it's amaaaazing! Thanks for the PERFECT recipe!

For the first time in our marriage, my husband actually liked something that I didn't. He ate every bit of his chicken and half of mine. I absolutely love honey but as much as I hate to say it, this was just too much honey -- to the point that it distorted any possible flavors that should have been there. However, I must say that I used boneless breasts and they came out amazingly tender and pretty moist, too! I was very pleased about that aspect. I'm sure I could play around with this a bit and get it closer to my liking; only time will tell.