Very good. I followed others advice and upped the "stuff" to 2/3 cup. For the syrup, I used probably 1/6 cup of honey (all I had) and then topped it off to 2/3 with the syrup. I wasn't really sure about the "just to a boil"...the more I stirred, the less it boiled so I ended up letting it simmer for a minute or two trying to decide if that was "boiling". I used another person's advice to just stir stir stir once I put it in the dry stuff. When I thought it was thoroughly mixed, I stirred some more. Finally I dumped it all in the pan and used the back of my Pampered Chef scraper (spoonula) to push it all down. Then I put it in the fridge for about 10 minutes (I had stirred it well enough that it wasn't that hot to begin with) and it is not crumbly at all! It is like a real granola bar but with the fun of a rice crispy treat. This was great and will be made many more times.

Eggs turn out perfectly. This is the method that I always use. FYI: the ease of peeling an egg depends on how old it is. When a chicken lays an egg there is no air in it. As it cools (from body temp) an air pocket forms inside. For some reason, the older the egg, the larger the air pocket. They recomend that if you have 2 dozen eggs for easter to boil the older dozen and use the newer dozen for other egg related recipes. Keep in mind also, that the shelf life of a hard boiled egg is lower...you can only keep them for about a week due to the protective covering being removed when you boil them. However, unboiled eggs are good for 4-6 weeks in the fridge. Hope this helps with some of the "too hard to peel" reviews:).

Excellent. I made the sauce exactly as the recipe states. Added a few heaping spoonfuls of sweet relish, added a lb box of macaroni and celery. I used a few spoonfuls of dried onion flakes also and added it to the sauce in the bowl while I waited for the macaroni to heat up.

Shockingly good. My dad has been pushing me for awhile to find a tco soup recipe. But I don't like onions or corn in soup so I have been hesitant. I made this tonight using two cups of tomatoe juice and two cups (1 can) of beef broth. I also added a few TBSP of Southwestern Seasoning. We served it by plopping some light sour cream in it, some Mexican blend shredded cheese, stirring it then crunching up a handful of tostitoes. I was shocked by how good it was. Everyone was. I also made cornbread muffins which were perfect to soak up some extra sauce with. It was thin...but that's how I like my soup. I cut the onions big so I could pick them out and then I just ate the corn in it...it was too good to pick out. Great suprise recipe. Thanks Becca...

I have made this soup dozens of times and have experimented with variations each time. Someone once told me to use dry ranch dressing mix instead of the cream to cut down on a lot of the calories. It sounds bizarre but had very little taste difference and might even be preferred! I add two packages to the soup as a substitute for the cream. If I want it a little thicker, I just make a cornstarch/water thickening and slowly add that to it as well. Another variation is to use califlower instead of potatoes if you are on a low-carb diet. I prefer potatoes but friends have said that they actually like the califlower better! The last tip is to use real bacon pieces. Not the dried kind but the moist "real" bacon kind that is sold right next to it in the salad stuff isle. Cuts down on ALOT of fat, messy hands and time. I throw in an entire bottle of the stuff. I also can never get my hands on kale. I substitute spinach...do you think cabbage is better? I had never thought of using that. I use the spinach that is sold in bags next to the bagged salad.