I used a 26-oz jar of sauce, along with a 16oz can I had in the pantry. Per another reviewer, I browned some mild Italian sausage and used it, adding plenty of garlic powder plus two cloves, sliced. I did stir the cooked noodles into the sauce/meat/cheese mixture. I added 4oz can of drained, sliced black olives on top, then covered with foil when cooking so it wouldn't brown and get hard, like others had noted. The foil worked like a charm, and this made a HUGE 9x13 pan full. Great potluck dish, and fed our family of 4 for 3 meals. Will add to my keeper-file; thanks for the post!

These were great to make and freeze, for a quick breakfast; however, I believe there is twice the amount of baking powder needed. These were so thick, even when I spread them out very thin, they rose and grew thicker. I didn't make the syrup and kids (10&8) loved them. They really do stick to your ribs, and I'll keep them in my file to make again, next time reducing the amount of baking powder. I hope halving the amount won't compromise the integrity of such a thick batter. Thanks for the post.

Kids loved these, but after a couple of days in a sealed container, they became gooey. Probably won't make again, and it's rare for me to say that! My son loves fritos and he enjoyed this candy, but it's not really a keeper. Thanks for the post, I'm always up for trying something new.

Kids (10 & 8) and hubby loved them. For the crumbs, I used a sleeve of Wheat Ritz plus garlic salt and threw in 1/4 cup wheat germ and 2 tbsp flaxseed for some sneaky vitamins/fiber. I had a large assorted pack (8 chops) of bone-in, thin cut chops, and used 2 glass dishes to bake them in. Cooked once for two dinners, love the convenience. This one's a keeper; thanks for the post!

It's a keeper! Kids and hubby loved them, me too! I've recommended this recipe to several on the Recipe Exchange.

This one's a keeper...even my reserved hubby commented, saying, "wow, that's good stuff!" I boiled for an hour, let them sit in the water since I had to leave briefly, then baked in the oven. The sweet baby ray's sauce made a wonderful flavor, and at the end of the baking time, I turned them over, re-basted, and cooked for 15 more mins. YUMM!! Thanks for the post!

Only giving 4 stars since my son (8) tried to pick out all the tomatoes! Used 1-1/2c cous cous, 1-1/2c boiling water with 1 tbsp chicken base added. Sauteed 1/2 of a finely-minced onion with tomatoes, added 1/2 can of drained, sliced black olives; used 2 oz goat cheese I had leftover, and 2 slices cheddar cheese crumbled up. The tomatoes made it festive, and the black olives and goat cheese were very nice together. Will make again, next time using finely chopped zucchini & yellow squash with the tomatoes for color. Thanks for the post, it was very easy to make with only 15 mins til the main course was ready!

Halved the recipe due to other reviews. Used ground turkey for the meat, and barley for the rice. Chopped cabbage very finely and omitted onion. Used 25oz can of undiluted tomato soup. Kids loved it; my veggie-avoiding 8yo son even finished his. Miracle! Thanks for the post. Half the recipe made enough for 2 grownups and 2 kids (8&10) plus another meal to freeze.

I halved the recipe and baked in 9x9 square pan on the eve of Hurricane Ike. Kids LOVED this, even hubby had seconds, which is rare since he's watching his weight! Used Cream of Mushroom soup and it was wonderful, added 4oz can drained mushrooms, and used shredded mozzarella plus 2 slices Velveeta. Served with peas, and everyone loved it. Thanks for the post, I'll add this to my keeper box!

I made mac-n-cheese that turned out a little dry, but I added this sauce (it took about a minute to make), and all is well! thanks for the post!

Baked these ribs in the oven at 325 for 2 hours, then added bbq sauce and baked 15 mins more. Hubby & kids (10 & 8) loved it. Thanks for a recipe that doesn't take all day!

This was great! My son (8) dislikes asparagus, so I told him it was "cream of veggie soup." He took one tentative bite (I mean, it WAS green!) and said, "mmm, this is good!" Hubby gave me "the look" since I kinda told a story about the origins, but we agreed not to tell him unless he asks. The soup was a little salty; next time I won't add the 1 tsp salt, but it was a healthy start to our ratatoullie dinner; everything helps when you try to eat healthier. Thanks for the post; this is going in my "keeper" file.

Halved the recipe for our family of 4. Kids ages 10 and 8 LOVED the sauce. Added about 1/4 cup whipping cream 'cause it was leftover and it sounded like a good addition. Thanks for the post!

Wunnerful! I used panko bread crumbs with the addition of onion powder, garlic salt, 1/2 tsp cayenne, and some Italian seasonings. The kids, ages 10 and 8, are busy dipping the very skinny slices into ranch dressing. The heat in the cayenne tends to build up if you're not accustomed to it, so the ranch dressing helps cut the heat. Thanks for the post; I added a yellow squash and will consider adding a skinny Japanese eggplant! Will put in my keeper file.

Hi from TX...I had a weird craving for scallops (no, I'm not pregnant!)and tried this. I used very small "bay" scallops. If I do it again I'll splurge for the $12.99/lb huge scallops. These turned out semi-okay; I tried to sear them in my iron skillet in a mixture of olive oil and a little butter, sprinkled garlic salt and some italian seasoning, but they were very lackluster. I'm a newbie to cooking seafood so I'm sure it's my mistake. Thanks for the post!

Took to a church gathering and everyone loved it! Rated 4 stars due to one change: I easily made my own whipping cream, using 8 ozs heavy whipping cream; (mix with a hand mixer on high for 1 min until peaks form, then add 2 tbsp sugar, beat again until stiff peaks form, about 1 more minute). That batch was folded into the pudding, and I used the other half of the carton to make another batch for the topping. A couple of months ago, a frozen dessert I'd made with Cool Whip melted, and the product turned shades of green and blue within 30 mins. I realized the 2 minutes spent making my own whipped topping was worth my family's health. The homemade version tastes fresh and wonderful, it's the same consistency, and I'm not feeding my loved ones chemicals they don't need. Thanks for the post; this goes in my keeper file.

Hubby usually prefers ranch dressing, but we don't eat salad often enough before the bottle spoils (tsk, tsk). Made this tonight and served over baby spinach, fresh mushrooms, and avocado. YUM! Can't wait for the kids to try it. Thanks for the post!

GREAT! Kids ages 10 & 8 loved it, so did hubby and me. We kept in the freezer after the first servings and it was wonderful, especially in the 95-degree Texas heat! Thanks for the post; this is a Keeper.

This recipe is a great base and very forgiving. I used a whole pkg of 10-minute brown rice; most but not all pkg of frozen chopped broccoli, and added 2 tbsp Creole Seasoning from this site, 1 tbsp minced garlic, and 1 tsp seasoned salt. This spiffed up what some called a bland dish. Instead of processed cheese, I used a 10 oz can of Cheddar Cheese soup and 1/2 cup milk. I sprinkled 3 handfuls of white cheddar cheese crackers on top and baked. Kids, ages 10 and 8, gobbled it up, and hubby had seconds. We finished the 9x13 pan in two nights! Thanks for the post; this is going in my Keeper file.

I cooked two whole chickens using this recipe. The chicken turned out very moist and juicy. I added half an onion and some 4" pieces of celery inside each chicken. It had a good flavor, but the nutmeg and cinnamon were a little odd-tasting. Next time I'll try this using the Creole Seasoning Blend from AllRecipes. With 2 kids, I don't add the cayenne, and I use smoked paprika, and the flavor is wonderful. Thanks for the post...it was definitely "something different"!