My hubby always nagged me to make this. Growing up, my mom also used to refer to creamed chipped beef as SOS -- but it stood for something different (and not so nice). Thanks to her, I was dubious that "SOS" could taste good. But I finally caved and made this for dinner last week, and was so surprised how delicious it was! I actually had seconds and then thirds (the third serving is because I'm 8 months' pregnant and always hungry!). ;-) I was actually craving this again, so I made it last night. I had some extra English muffins, so we toasted those and served the beef over the muffins instead of regular toast. It was fantastic. Thank you for such a great, easy recipe! Once the baby gets here and I have limited time in the kitchen, I know this will be a meal I'll make often because it's so simple. Yum!

This was AWESOME! My hubby wouldn't stop talking about it for days. He brought the leftovers to work, where he became quite popular after offering samples to his colleagues. Like others suggested, I also boiled the grits in a combo of broth and milk. I also tossed in with the shrimp a (drained) can of Rotel to give it a bit of a spicy kick. Since I couldn't find the garlic cheese, I added 1 cup of shredded pepper jack and 3/4 cup of shredded cheddar to the grits. Turned out wonderfully. Thanks for such a delicious recipe! Even my mother-in-law (who's quite the gourmet) wants the recipe after hearing my hubby go on and on about it. :-)

This recipe is a keeper! I've never had such great results from a crepe recipe as I have from this one. I just mixed my wet ingredients, and then slowly whisked in my dry ingredients. Leftovers store well in the fridge, and taste just as great a day or two later. I put the leftover batter in a tupperware shaker and just gave it a good shake before I was ready to make another batch. Instead of oiling the pan (or using Pam/spray), I put a small amount of butter in a nonstick pan, swirled it around, and then wiped the excess out with a paper towel. The pan remained just oiled enough to make several crepes without making them too greasy.

I doubt words can adequately describe how incredible this frosting is! This is my second time making this recipe. Each time, I made the full recipe, figuring I'd just frost my cake really generously. This is, by far, the best frosting I've come across, in terms of spreading consistency. I dread icing the sides of cakes -- especially layer cakes, but this did the job beautifully. I used this recipe to frost David's Yellow Cake, and the two made a great combination, although the cake turned out a bit dry. I believe that this frosting was the cake's redeeming quality. I made this for my hubby's co-worker's birthday, and while I used the majority of the frosting on the cake, I did have some leftovers, which I scooped into a tupperware and gave to my hubby to take with him to work, figuring there were some frosting lovers out there who'd appreciate being able to spread the leftovers on their slices of cake. He told me that by that afternoon, the cake was gone, and the tupperware of frosting was being passed around the office, and folks were eating it by itself, with spoons. Guess it was a hit. Thanks for a great recipe! This will remain my go-to recipe, as far as cake frosting is concerned. :-)

I followed the recipe exactly, and I thought the flavor and appearance of this cake were excellent. I was, however, a bit surprised by how dry the cake turned out, especially given the amount of butter in the recipe. I'll have to take another look at some of the comments, regarding how to make the cake more moist. I'd like to make this recipe again -- it surpasses box mixes by a long shot -- but I also feel I'll need to play around a bit in order to eliminate the dry, almost shortbread sort of texture.

German chocolate cake is my hubby's favorite, so for his birthday last week, I thought I'd suprise him with. After having experimented with several different German chocolate cake recipes in the past few years, this one was my favorite in terms of taste. However, I ended up having to make the cake twice. I followed the recipe to a "T" the first time, but when it came time to remove the cakes from the pans, they were horribly stuck, despite my having greased and floured the pans well. I managed to salvage most of the cakes, but they were terribly crumbly. I figured I could hide the crumbled appearance with the frosting, but when I did, the whole thing literally fell into pieces. It was beyond hope trying to fix it, so I had to throw the whole thing away (after, of course, enjoying a few pieces of crumbled, but heavenly tasting cake). At this point, I felt bad for not having a birthday cake to present to my husband, so I decided to try it again. I repeated everything, but this time, omitted the water when I melted the chocolate (I was always taught never to add water to chocolate when melting). I also lined the bottom of the pans with parchment paper cut to size, and just greased the sides with Pam. Finally, I had inadvertently run out of sugar when I started on the frosting, so I substituted brown sugar. (I also doubled the amount of frosting.) The second version came out better than the first -- the cake was springier, and less crumbly, did not stick at all, and the

WOW! Thank you Ann! This was a fabulous recipe -- and so easy to make. If I were able to give the recipe 10 stars, I would. I made it for a wedding shower, and not even 10 minutes into the event, three people asked for the recipe. Since the shower was held at work, and I had to prepare everything the night before, I was afraid to make the tortilla crisps, for fear they might get soggy or stale, or taste like the plastic Ziplock bag I'd store them in. Instead, I bought two bags of the Flat Earth chips (in the regular chip aisle at the grocery store) -- one in Blueberry Patch, and the other in Peach Mango Paradise flavor. The different colors of the chips resembled the multi-colored tortilla chips often served in Mexican restaurants, and paired really nicely with the salsa. (The chips were a huge hit too!) I used another reviewer's suggestion to slice the kiwis and strawberries with an egg slicer. Worked great. Thanks again for a lovely recipe. It earned me a few complimentary titles including "domestic goddess" and "Martha Stewart" of the office. :-)

Absolutely fabulous! I made this (in several mini heart-shaped springform pans) as a Valentine's Day gift for my hubby...and then hid them in the fridge. He discovered them a day early, but I'm glad -- I was dying to try them, and his discovery gave me the perfect excuse! A note about the water bath -- I placed 3 of the 4 pans in a bath; the other I set just next to those 3. What a difference! The ones in the bath set up perfectly and baked without a single crack. The other sank in the middle and had multiple cracks throughout, although still tasted just as great. If you're concerned about the presentation of your cake, I'd recommend you opt for the water bath while baking. This was a wonderful, wonderful recipe -- thank you for posting it! :-)

This was a wonderful, wonderful cake. I made it for co-worker's party, and not only was the whole thing eaten, but every single person there asked for the recipe, and even talked about it days later. A number of the other reviewers mentioned that the mousse/whipped cream concoction was too runny. That was really my only complaint about this recipe; the mousse was difficult to work with, especially when it came to frosting the outside of the cake. However, after some experimentation, I found that instant pudding mix, added (dry) to the whipped cream/white chocolate works exceptionally well. Not only does it stabilize the mousse, but it also adds flavor. I recommend trying either the vanilla pudding mix or the white chocolate. Also, to add an extra boost of flavor to the raspberry, try adding a few drops of orange extract. It enhances the berry flavor quite well. I also recommend adding sugar to taste. I agree that the raspberry puree can be rather tart. However, don't sweeten too much; a hint of tartness offsets the sweetness of the cake and the mousse. Hope that helps!

Absolutely wonderful. My husband and I loved this! Even while it was cooking, he danced around the kitchen in anticipation, b/c it smelled fabulous. I added a bit more teriyaki sauce than the recipe called for - just to coat the noodles more thoroughly - and it was delicious. Thanks so much for this recipe. I will definitely make it again!

I've made this for my husband and me several times. It is a huge hit each and every time! After I cook the chicken, I add it to a skillet along with cooked rice, black beans, tomatoes, and fresh cilantro -- just to allow it to heat through -- and then fill large flour tortillas with the mixture. It's absolutely wonderful! I know that the leftovers won't sit for long. Thanks so much for the recipe, Juli!