THis is an excellent recipe that my husband loved. The flavor was great...although, I added some rubbed sage, garlic powder and thyme. The only complaint that I have is that, as other reviewers have noted, the filling is not as moist as traditional pot pies. However, that can easily be remedied by adding additional liquid as the veggies simmer. All in all, a great additional to my recipes I use for left over chicken and turkey carcasses.

I adapted this recipe for life at the end of the food chain. I would take it to all potluck functions and was ALWAYS asked for the recipe.

The recipe turned out great.....tasting better than my pumpkin pie recipe. I did modify the recipe just a bit....incorporating the eggs all at once instead of beting the egg whites separate (serious time saver) and using sweetened condensed milk instead of the evaporated milk AND sugar. I doubled the recipe tto make two pies and they both came out perfectly fine. I would recommend baking tthe sweet potatoes in the oven for two hours and using a food processor to make the potatoes smooth for a better texture. This recipe even allows for a slight mishap of forgetting to turn the oven temperature down. THANKS FOR THE GREAT RECIPE!!!!

I gave this 5 stars because it is a great basic recipe that can be adapted to different tastes and desires. It makes a great soup that has a wonderfully subtle sweet flavor and is extremely filling. My husband was not excited when I told him that we were having beans for dinner, but he was pleasantly surprised and even the my son who declared that he did not like beans and ham ate his entire bowl!!! I made this dish into a version of bean and ham soup. To get around the long soaking period, place the beans into a large pot and cover with water. Bring the water to a boil. Boil for 5 minutes, turn the heat off and then leave the beans to soak for an hour. After the hour soak, proceed wiht your recipe as usual. To make my version of this recipe, I used frozen ham from our Christmas ham and then filled the pot up to the top with water. After bringing the pot to a boil, I simmered the pot with a lid on to reduce the water loss. I used 1/3 cup brown sugar along with salt, pepper, garlic powder, and paprika. While the pot simmered, I chopped a small onion and one pound of carrots. I sauted the carrots and onion in butter until soft and slightly browned. After simmering the beans for approximately 2 hours, I removed about one cup of beans, smashed them, returned them to the pot and added the sauted veggies. I then let the pot simmer for about another 10 minutes while I cut crusty bread into slices. WHAT A WONDERFUL MEAL!!!

I chose this recipe in order to use the left over buttermilk that my father-in-law left from his visit and all I can say is WOW!!! I ended up using Old Fashioned Oats instead if the quick cooking and it turned out fine. I also tripled the recipe to feed my large brood, but only had 3/4 cup buttermilk. To make up for the rest, I simply used regular milk. My picky kids (who do not like oatmeal pancakes) didn't notice a difference and ate every bite, even asking for seconds. This is definitely a keeper and easy to keep on hand by mixing all the dry ingredients and keeping them in a sealed container. Upon making this recipe a second time, I used all buttermilk, and while you don't have to ues it, the buttermilk does make a distinct difference in taste. Also to make these a bit more healthy, I used whole wheat flour and flaxseed instead of the plain white flour. Totally awesome recipe!!!

For my husband's birthday, he requested a cake made from scratch. I used this cake mix to make a double layer 13x9 cake with chocolate icing in between the layers and a topping of chocolate ganche....DEATH BY CHOCOLATE. This mix produced a moist cake that has a rich, chocolatey taste without being overly sweet (even with the 2 cups of sugar) and was easy to manipulate into layers. It is also easy to mix all the dry ingredients into a ziploc bag to keep onhand for future reference. The only changes I made were using half all purpose flour and half cake flour. To make a 13x9 sheet cake, you will need to bake at 350 for approx 45 minutes. One note....do not be distressed by the thinness of the batter....it will bake up correctly. I recommend a tall glass of milk to go with this as the perfect compliment.

OMG...what a great recipe!!! I read the reviews prior and used the suggestion of using rice wine vinegar instead of the sherry. I also marinated my veggies (onions, fresh pineapple, zuchini, red bell pepper) and chicken separate as well as skewered and cooked them separate. I doubled the marinade for the veggies and then after skewering the veggies, added corn starch to the marinade and heated it to make a thick dipping sauce. My husband LOVED and RAVED about it. My 4 y/o son loved the chicken. My 8 y/o (who will not let a veggie pass his lips) loved the veggies and my 2 y/o ate all of it!!! (Plus, it is fun for the older kids to eat off the bamboo skewers!!!) The marinade gives a sweet tangy taste to the veggies and chicken. Even though alot of prep work goes into this dish, I will make it for my parents when I go back to the US and visit my family.

I made this recipe with a combination of organic white flour, wheat flour and flaxseed to add in more fiber. The recipe came out absolutely wonderful!!! My kids and husband ate every one of them. You can put the dry ingredients together the night before and cut the topping to leave in the fridge so that morning prep is quicker. Now I buy bananas at the beginning of the week to be able to make these for breakfast on Sunday!!!

Awesome recipe!!! I used 1/2 cup ketchup and 1/4 cup Bar-B-Q sauce, omitted the green pepper for the kids and it came out great!!! My picky son that hates beef even ate it!!! This is definitely a keeper!! Great with toasted buns and a slice of cheese. Even more wonderful is that it is a really quick recipe.

An excellent recipe, but I had to give it 4 stars for two reasons. First, the recipe makes so much that it was much more than my 3 boys, husband and I could eat. Second, the flavor is a bit balnd and needs a bit of spicing up. To fix the first problem, I simply divided in half. Instead of three eggs, I used one whole egg and one egg yolk. To fix the second problem, I kept the original 2 Tbls of brown sugar for the divided recipe and added vanilla extract and a little bit of cinnamon. Overall, the texture of the pancakes are soft and fluffy. Even though they are made with oatmeal, you would not know that unless told. My whole gang likes them, including the picky 8 year old. One word of caution though, these pancakes do not bubble the same way as normal pancakes, so make sure you turn them when the edges are slightly drying to make sure you don't burn them.

Extremely disappointed with this recipe. If I could give 0 stars, I would. The quantity of liquid is too much for the quantity of bread. The top of the dish looked beautiful with a wonderful carmel color, but the inside of the dish was a mushy, mealy texture. Was hoping for a great breakfast idea to make on Sunday mornings to help with the morning rush for church, but not so. From the raves reviews, thought it would be a great dish, but it was a unappealing, nasty mess of mush. Would have been better off making French toast the old fashioned way.

Great basic one-pot recipe. I always love basic recipes that you can use and by adding things make my own. The first time I made this, I used all the ingredients called for in the original recipe. The second time I made this, I did not have sour cream or a can of condensed potato soup. So, instead I used a package of cream cheese, a half of pint of heavy cream and a can of condensed mushroom soup. Both times I also used 16 oz of shredded cheddar cheese. It turned out great both ways!!! A totally yum recipe that can be made for breakfast, lunch or dinner. I am going to make it for my mother's group. Thanks for sharing!!!

This is an awesome an super quick recipe. I am very picky about my slaw and prefer the slaw from Long John Silver's Restuarant. This slaw taste just like their slaw, sweet and tangy. I used pre-shredded cabbage and carrots, light mayo and splenda sugar. I also added a bit a black pepper because I like pepper in my slaw. It was perfect after just putting it together and I am sure it will be even better tomorrow. THANKS!!!

This is a really great recipe. It is versatile by allowing the cook to add whatever ingredients (meat, veggies) that is desired. That aside, it does have a tendency to come out a bit more running than most breakfast casseroles. To alleviate this problem, I use a 16oz bag of herb seasoned croutons. I also like my casseroles a bit more meaty and cheesy. Therefore, I use 1 pound of turkey sausage and 1 pound of bacon along with 16oz of shredded cheese. I also add a bit of paprika to the mix. The eggs and milk provide ample moisture for the crouton mixture to bake up moist but not soggy. As for execution, I mix everything except the croutons together and then mix in the croutons so that the add-ins are distributed throughout the casserole. Then I pour everything into a 9x13 baking dish. I take this casserole to MOPS (Mothers of Preschoolers) everytime it is my turn to cook and I never come home with any left overs.

My husband requested I make Chicken Fettuccine for his birthday. I used this sauce and he said it was better than the restaurant sauce. The trick is to heat the cream slowly until it is almost simmering, then whisk the butter into the cream in small pieces until melted. Then whisk the cheese in until melted and use freshly grated cheese if available. The sauce comes out creamy, thick and delightful. A great recipe....

My husband and I love deviled eggs. However, I like mine with more mustard than he does. I made these for a dinner party and all my guests and husband loved them. In fact, when my husband returned from Iraq, he requested I make this recipe for him!!! I gave it 4 stars only becuase I prefer more mustard.

I made this recipe for a Fajita Fiesta for my friends. Everybody loved this recipe and at the end of the night, it was completely gone. AWESOME recipe.

What an awesome recipe. Some complain that there is too many veggies, but I added more than the recipe calls for and was completely delighted. What a wonderful alternative to a veggie soup!!! The flavor was terrific as well.

Being a Texas girl living in Japan, I decided to through a Fajita Fiesta for my birthday. I made the whole spread including this recipe. The Guac got rave reviews from everybody and was completely eaten by the end of the night...even by the Lt. who doesn't like Mexican food!!! What an awesome recipe....