I used Splenda brown sugar (caution: read the label and only use half; it's concentrated!) and I also used Light apple juice from Walmart Supercenter. I used Reddi Whip extra creamy whipped cream from the can and sprinkled nutmeg on top. I love things that are sweet, but please notice that many of the reviews say "it was so sweet." Even though I used "light" apple juice and Splenda, I must agree, I would cut the brown sugar down to only 1 cup or 1-1/2 at the very most. Y'all this stuff is wonderful but TOO SWEET. I added a stick of unsalted butter (no margarine for me!) and I added 1/2 cup of Butter Schnapps for a smooth flavor. I will make again for an upcoming Christmas Carol Hayride, but I will cut the brown sugar. Everything else was good, and I loved using my slow cooker and making my house smell wonderful. Thanks for the post!

This is the second year in a row I've made these! Being short on time, I used three 28-oz cans of yams with syrup, drained. Instead of the heavy cream, I used 2 Tbsp of cinnamon/vanilla coffee creamer, but in the future I would use 6 tbsp since they seemed a little dry. I loved that these didn't use marshmallows; I didn't want the extra calories. My kids loved this recipe and it will be a keeper in my recipe box. Thanks for posting!

This recipe ROCKS. I use the plastic bag method of applying the olive oil and use kosher salt to coat the potatoes. We love to cut up the skin and eat it mashed up and mixed with whatever fillings we add. so that the salt is dispersed throughout the potato. My kids love to request a "baked potato bar" for dinner so they can customize their own. We serve them with cheese, real bacon bits, sour cream, and butter. Great for a cool day to warm you up!

The most difficult part of this recipe is cutting the squash in half; if you have some hints on an easier way, I'd love to hear them! However, we LOVE this recipe, and it's worth the trouble when you taste the results. The butternut squash gives the pie a richer flavor than plain pumpking, and my 7 & 9 year olds ask for this pie every year. Thanks for posting, I've been making this since 2005.

This soup was great; kids ages 7 & 9 loved it, so did husband. This made about 12 servings, so I'll have some to freeze. I took another reviewer's suggestion and roasted the turkey bones at 400F, turning every 15 mins until they browned. The cornbread dressing added a nice texture. I had brined my turkey and then roasted it the following inside: 1 sliced red apple, 1/2 of an onion (sliced), 2 tsp poultry seasoning, 2 tsp sage, 1 tbsp rosemary, and a cinnamon stick. The spices gave the broth a wonderful flavor. I also added 1/2 package wide egg noodles during the last 15 mins of cooking. I will keep this recipe with my Thanksgiving collection and make it again at Christmas. Thanks for posting!

Served this to a church committee in homemade bread bowls from this site; got rave reviews. Next time I'll dice the potatoes into smaller chunks than 1" cubes to make it easier to eat. I added 1 cup corn and a handful of shredded carrots for color and nutrition. Will make again and save in my recipe box.

My 7 an d9 yr olds liked this dish. I tried to sneak in a layer of fresh spinach leaves along with a layer of canned mushrooms sauteed in butter, garlic, onion powder, and balsamic vinegar. The spinach didn't go over so well but personally I couldn't taste it. The cream cheese made the dish rich and my husband went back for seconds. Thanks for a great recipe; we'll see how it is tomorrow after sitting overnight for the flavors to meld.

Used kosher salt. Great to keep as a dry mix. When guests are coming, combine with olive oil (EVOO) and let flavors meld as long as you can. Stir well before serving, and serve in a large platter so everyone will have room to gather and dip; keep napkins handy and warn your guests 'cause this WILL drip! Thanks for the post, this is a keeper.

I let 8 drumsticks marinate in 1/2 of a small bottle of Italian dressing for 5 hours. Used 1/2 cup Italian breadcrumbs and 1/2 cup Panko breadcrumbs. Per another reviewer, I sprayed glass 9x13 dish with Pam, then poured just enough canola oil to cover bottom of pan. Added chicken and sprinkled with Smoked Paprika (my *new* favorite find on the spice aisle). Baked 20 mins at 400, turned, then baked 20 more mins, no need to add more oil as the chicken juices were plenty of liquid. The results were tasty. Hubby said "okay," my 9yr old said it was a keeper but she prefers KFC (we never eat there!), and my 7yr old said it was 5 stars. Personally I found the chicken flavor had more "depth" than KFC and it was not as crispy, but it sure felt healthier than deep-fried. For those who had a mess in their oven, try lowering your oven rack so the chicken is farther away from the heating element; you're heating it, not broiling it. Thanks for the post, I'm saving in my recipe box!

Added 1/2 tsp additional ginger and cinnamon. Baked in 2 silicone loaf pans and one glass pan on a cookie sheet. The glass pan was in the middle and needed about 8 more minutes than the silicone pans. I loved how this used the whole can of pumpkin, and my 7 and 9yr olds love this bread. Thanks for a great recipe, will save this and pass it along!

I used the recipe as base after reading the reviews. I believe the beef base and celery seed really added a nice touch, and after being raised on the canned stuff, my 7 & 9 yr old kids LOVED this recipe. I used 5 tomatoes, chopped; 1 cup chopped onion; 1 teaspoon white sugar; salt and pepper to taste; 1/2 teaspoon celery seed;1 tbsp beef boullion ("beef base") or 1 beef or chicken boullion cube; 2 tbsp butter; 2 tbsp flour; 2 cups whole milk. After the onions were soft (12-14 mins), I pureed the mixture in the blender, half a batch at a time. I rinsed the pot then melted the butter, added flour and milk, and cooked for 5-7 mins stirring constantly so the milk wouldn't burn, until thickened. Then I added the pureed tomatoes and onion and heated through. Serve hot with a garnish of goldfish crackers, a handful of shredded cheese and/or parmesan. Made 4 medium servings. Great with a grilled cheese sandwich.

I used giant limas and black beans and the kids loved it. The bacon-y flavor was wonderful. Next time I'll use pinto beans and I'm certain there will be a "next time." Thanks for the post!

This was fantastic! Thanks for the post! Will store in my keeper-box. The house smelled sensational...I used a 7-bone pot roast I found on sale, and made this. After sprinkling with flour, garlic salt, and smoked paprika, I seared it in a little olive oil. Then I sprinkled some balsamic vinegar, about 2 tbsp, over the roast, then spooned a little liquid smoke over it before adding the soup mixture. I was a little worried that all the bones would be hard to cut through, but they just lifted right out of the meat after it baked 3 hours. About 45 mins before it was done, I added a quartered onion all around the roast, along with as many mini-carrots as could fit(they're my favorite with roast meat). Served with mashed potatoes, and the gravy was wonderful over both meat and potatoes. Yummy-wonderful!

I used the larger-sized graham cracker crust, and I put Reese's Magic Shell topping in the crust. At HEB I found some chocolate-covered peanut butter cookies for only 98 cents/pkg. I chopped up 6 cookies and put them on top of the Magic Shell, then filled with the topping. I used 1/4 c more peanut butter and about 3/4 of a 12-oz tub of cool whip. After I put the filling in, I sprayed a whipped cream edge and sprinkled with 1/2c peanut butter/chocolate swirl chips. My peanut-butter-holic husband RAVED over this one, but be warned, it's really rich, and you should cut the slices small, maybe 1" at the crust. Enjoy! I'm keeping this one.

Due to my 7 & 9 yr old kids, I did not add the cayenne. I used "smoked paprika" which gave the seasoning a wonderful, rich flavor. I also upped the cumin to 5 tsp since we love the flavor. I appreciated that this recipe contains nothing I can't pronounce! Thanks for the post, we'll keep this one!

This was great. We don't eat a lot of fish, but in trying to be healthier, I tried this with a filet of salmon. I was out of dijon and used whole-grain mustard instead. I put about a teaspoon of Creole Seasoning (from this site), then the mustard, then breadcrumbs and melted butter. As per previous reviewers I broiled for 2 mins at the end of the 15-min cooking time to brown the top. My 9yr old daughter liked it but my pickier 7yr old son didn't. Hubby loved it; will keep in our recipe box and make again. Thanks for posting!

My 7 and 9 yr old kids loved this. I took others' advice and used 1 can cream of mushroom soup and 1 can cream of chicken; doubled the wine and added a teaspoon of Creole Seasoning from this site; it adds flavor without salt or pepper. Cooked recipe in crockpot for 3-1/2 hours on high and served over brown rice with peas and corn. The few leftovers will be eaten for lunch tomorrow. Great for family of 4 with lunch for me and the kids, and also for hubby, next day. Thanks! Will definitely make this again.

My 7 & 9 yr old kids liked this. I upped the cumin to 1 tsp and used half an onion due to personal tastes. Thanks for the recipe; it was great even though I left off a layer of tortillas!

I used 12 oz dark chocolate chips and creamy peanut butter for my hubby's birthday cake. Our kids (7 & 9) gave it "20 thumbs up" but I thought the peanut butter taste was barely there, maybe due to the dark chocolate chips instead of milk chocolate. The rest of my family rates it at 5 stars but I gave it 4 because I expected a Reese's Peanut Butter Cup flavor but it wasn't that strong. Thanks, will put this in my 'keeper' file.

I thought the batter was way too sweet; made my teeth curl. I used 2 15-oz cans of drained peaches but if I make again, will use a lot more peaches.