This salad was pretty, light and tasty, but I felt that something was just a tad missing? I did make two minor changes in that I only added about half of a Vidalia onion rather than an entire onion, because it was quite large, and I used half white vinegar and half balsamic (for a little extra kick) Overall it was good, but not outstanding. I think next time I will try using cilantro and adding some lime to this for a more flavorful 'mexi-corn' version. :-)

Reviewed On: Aug. 14, 2009

Here's the thing - my husband, a good ole' Georgia boy, LOVED this cobbler, BUT if I hadn't made the changes that I did he would have been really unimpressed. I doubled the quantity of peaches (used a 29 oz. can) and cooked them down with 1 tsp of vanilla and 1 tsp of cinnamon in a saucepan over medium high heat for a few minutes. This thickens up the sauce and distributes the vanilla/cinnamon nicely. Then I poured it over the crust mixture in a lightly greased 8x8 pan, sprinkled it with sugar and baked it at 350 for 55 minutes. It came out beautifully brown and perfectly baked with a lovely proportion of peaches to crust. So as a basis this recipe was terrific, but since it did need some adjustments I only gave it 3 stars.

Reviewed On: Jun. 4, 2009

SO yummy!! I made this for a club get together and the ladies all loved it! Even better the next day. I used balsamic vinegar instead (because I LOVE balsamic :-) and garden tri-color rotini instead of the called-for noodles, because they are pretty and hold the sauce better. Great recipe! I will definitely make this again and again.

Reviewed On: Jun. 4, 2009