A few additional notes on this recipe, which I submitted: Make sure the bacon is cooked until crisp; tugging on a piece of chewy, chocolate covered bacon is messy and not very appetizing! Also, the melted chocolate is sometimes a little on the thick side. If that happens to you, just use your fork to paint the chocolate onto the bacon. I hope you enjoy it!

I was getting ready to submit this and did an ingredient search to see if someone had beaten me to it (Darn you, Chris! LOL). Well, great minds think alike! I'm giving this version 4 stars because the milk makes it a bit too thin for my taste; I prefer a heartier offering. But otherwise, this is an easy and terrific pick-me-up for plain old tomato soup! My version uses the same amount of everything, minus the milk, and I use the shredded 4 cheese Mexican Blend mixed right in to the soup before heating in the microwave.

I was getting ready to submit this and did an ingredient search to see if someone had beaten me to it (Darn you, Chris! LOL). Well, great minds think alike! I'm giving this version 4 stars because the milk makes it a bit too thin for my taste; I prefer a heartier offering. But otherwise, this is an easy and terrific pick-me-up for plain old tomato soup! My version uses the same amount of everything, minus the milk, and I use the shredded 4 cheese Mexican Blend mixed right in to the soup before heating in the microwave.

I remember seeing this recipe on the backs of Ritz Cracker boxes when I was a kid, the only difference being the use of lemon juice and zest instead of vinegar. I always wanted to try it, but never got around to it. Well, I'm 52 now, and finally made it for the first time this weekend. And you know what? I actually liked it! I did make a change, but took that into consideration when rating it. Thirty-six crackers just didn't seem like enough in the premade deepdish piecrust I used, so I added a third more, a total of forty-eight crackers. This resulted in a pretty firm pie, reminiscent of a chess pie, and I realized that thirty-six crackers would have been just the right amount for a juicy pie, so the 5-star rating is for the original recipe. But, my son said he liked it the way I made it, and that I should make it again just the same way, so it also gets five stars for being versatile enough to handle the changes. And the flavor is apple-y enough to make you do a double take. I'd make this again, even if my son didn't insist on it!

This was amazing! I think I had about a pound of fresh bluberries left that I needed to use up; they half-filled an 8 inch square baking pan. This couldn't have been any easier to make and it came out just right; the top was crispy and the blueberries thickened up perfectly. I've substituted mayo for eggs and oil before, but I never would have thought of this; pure genius! I may try other recipes out of curiousity, but this will definitely be my go-to fruit crisp recipe from now on. Thanks ESCAPETONH, this was wonderful!

This is my recipe, and I just want to add a few notes here. This is a sweet, smoothie-like lassi. If you prefer your drink a little less sweet, you can reduce the honey or use plain yogurt in place of the vanilla yogurt. If you have trouble finding lemon yogurt in your area, use plain yogurt and add 1 or 2 tablespoons of frozen lemonade concentrate. Also, I used canned sliced mango and just added the intact pieces to the blender. It isn't really necessary to puree them first; it just makes it easier to measure. A final note: as I submitted it, the recipe says serve chilled; I personally think it tastes better cold. Enjoy! (I was just going to add this comment without rating it, but it won't allow me to do that, so, 5 stars, LOL!)

OMG - how awesome to find this recipe here! My Grandma used to make this 45 years ago, and it's always been my favorite. It was either from a magazine or a Baker's recipe pamphlet that she'd had at least since the 1930's or 1940's. I've made this so many times over the years and I can guarantee that it's fabulous! It's really decadent without being overly sweet. The sweetness comes from the meringue shell, which plays perfectly against the rich chocolate filling, when made as written. If you substitute Cool Whip it will be a much sweeter pie and have a much different texture as the whipped cream is what dictates the firmness of the filling. Whip the cream until very stiff and the consistency will be that of a sturdy mousse. This is a wonderful pie exactly as written, and is delicious without embellishments. The ONLY other suggestion I would make is to try using a non-stick pie pan, as I've had touble in the past with the meringue sticking to the pie dish (could just be our darned St. Louis humidity!); I thought about greasing and flouring the dish, as one does for cakes, but wasn't sure if that would work with the meringue or not. All in all though, excellent recipe. Thanks so much, Marcia, for submitting this, so I'll never have to worry about losing it again!

These are terrific! I made them with red velvet cake mix and frosted them with homemade cream cheese frosting. Sooo good. They were fun to make and fun to eat. Dee-lish!

This was amazing! I think I had about a pound of fresh bluberries left that I needed to use up; they half-filled an 8 inch square baking pan. This couldn't have been any easier to make and it came out just right; the top was crispy and the blueberries thickened up perfectly. I've substituted mayo for eggs and oil before, but I never would have thought of this; pure genius! I may try other recipes out of curiousity, but this will definitely be my go-to fruit crisp recipe from now on. Thanks ESCAPETONH, this was wonderful!

This was really good. Made as directed the first time except I used blsl chicken breasts. Simple recipe, simple ingredients, simply delicious. Sometimes less IS more... Made the second time, again with blsl chicken breasts, this time added one pint of sliced mushrooms and an additional tablespoon of flour. Both times the chicken was moist, flavorful, and fork tender. A keeper!

I submitted this, and sometimes changes occur during editing. Following are the directions and footnote as submitted. Either way they're delicious, if I do say so myself! DIRECTIONS: Place eggs in pot of cold water. Bring to a boil; boil ten minutes. Remove pot from heat, place in sink, and run cold water in the pot until eggs are cool enough to handle. Crack, peel, rinse off any shell pieces, and dry thoroughly! Slice in half lengthwise, collect the yolks in a medium mixing bowl, and set aside the whites. With a fork, mash yolks until finely crumbled; stir in sugar, salt, onion powder, garlic powder, and pepper. Blend in vinegar, mustard, mayonnaise, and salad dressing one at a time, stirring until smooth. Set aside. Set the whites up on a serving plate or tray, drying each one thoroughly again with a paper towel as you do. Spoon enough yolk mixture into each white to mound slightly above the cavity. If desired, sprinkle with paprika. FOOTNOTES: The older the eggs are the easier they are to peel, so the closer they are to the expiration date, the better. And yes, BOIL the eggs; they're called hardboiled eggs for a reason! That green stuff never hurt anyone, and actually a drier egg yolk is a good thing when making deviled eggs.

I'm the recipe submitter. As of 7-15-09 it has been edited to correct an error I made when I originally submitted it. It now calls for two 16 ounce bags of marshmallows instead of one, and the title has been changed from Strambrosia (I know, I know, it was a phase!) to Strawberry Ambrosia. Remember to drain the strawberries thoroughly, or they'll tint the marshmallows a lovely shade of pink!

I normally wouldn't rate a recipe without trying it first, but I think this recipe needs to be edited. It can't possibly call for only 1/4 tablespoon of peanut butter; surely it must mean 1/4 cup. Other than that, it really sounds tasty. (AR Staff, you're welcome to delete my review after correcting)

I made this as directed. I really didn't like the greasy feel and taste of the shortening; I wanted to scrape my tongue. I guess if you were just going to use it for piping it would be perfect, but I won't frost a whole cake with it; I'll stick with my regular all butter real cream recipe. So sorry, Sharon. :(

This was delicious. I prepared this as written, except for size of baking dish and cooking time; I used an 8" x 13" glass baking dish. The recipe didn't specify, so I used a box of Jiffy corn bread mix. Oops, and I forgot to drain the can of chilies, but a 4 oz can is so small I don't think it affected it. I think my oven's thermostat may be a little inaccurate, because when I checked the casserole at 60 minutes the top was a beautiful golden brown, and I removed it from the oven at that time. The knife did not come out clean at that point, but after letting it sit on top of the warm oven for about 45 minutes it attained a lovely "bread pudding" consistency. Letting it sit also allows the flavors to mature; I know, because I just had to taste it as soon as it came out of the oven (it smelled so good!), and it really was better after it set up. It was wonderful just as it was. Thanks for a great recipe, Polly; I will definitely make this again!

Very much like my Grandma's recipe, which was one of my favorite dishes that she made. I can only think of a few differences. I believe she used baking soda rather than salt to soak the kidneys. She baked it in a very large, deep aluminum pie dish, and would place an inverted custard cup smack-dab in the middle of the lower crust before spooning in the filling. This held the top crust up and kept it from lying on the filling and getting soggy.

This is very similar to a recipe my Grandma used to sometimes make when it was her turn to host her weekly Bridge Club when I was a child. I loved that dish and am glad to find it on here. I've noticed a couple of people remarking about the noodles not being crunchy if you mix them into the casserole, but really, they're not supposed to be crunchy because they're substituting for egg noodles. The noodles absorb the liquid and give the dish body. Delicious recipe; it really takes me back. Thanks for posting this, Pat!

This recipe is wonderful! I followed all instructions to the letter and it turned out exactly as promised. So moist, and the flavor is delicious! Even better than a store-bought rotisserie chicken. I'll definitely be making this again. 5 stars!

"It's as good as Arcobasso's salad dressing!" "This is possibly the best cake I've ever eaten in my life!"