I found this recipe on here a few years ago and have been making it ever since. I use canned chicken instead of the tuna, but everything else stays the same. I have a camping trip with friends coming up and they called to make sure that I'm bringing my famous chicken salad as usual! Thanks for such a great recipe!!!

Reviewed On: Jul. 9, 2009

I made this following the recipe exactly, except that I used 2 9" round cake pans (I adjusted the time accordingly). I have to say that I was very disappointed with the look of the cake when I took it out of the oven. Both of the cakes had collapsed in the middle. So, of course, when I frosted it it was concave in the middle. Which, of course, made everyone at the b-day party pick on me, until they tasted it! It was great! The taste was awesome, just wish I could figure out what happened with the presentation! Anyway, taste would be 5 stars but for presentation I had to go 4... Great recipe. Thank you!

Reviewed On: Mar. 30, 2009

I just made this salsa, and have only tasted what was left in the pan after canning the other, but what I had is awesome! We just dipped a cracker in it to taste it, but I can imagine the possibilities are endless. I left all of the seeds in my jalapenos, so it has quite a kick, but we like things spicey. It reminds me a lot of the jalapeno jelly that I make, the taste, but more of a sauce than a jelly. I will definitely be making this again. I would like to try one that is more of an actual salsa (without the pectin), but love this!

Reviewed On: Sep. 5, 2008