I make this recipe a lot, but I double it to feed my large family. Because I found it a bit too salty, I reduced the onion soup mix and the au jus mix by half. It's still good, and brings the saltiness down to an acceptable level for me. The recipe freezes very well, and if I'm in a rush I don't use the slow cooker, putting the patties & gravy in a baking pan and baking it in the oven at 350* for about an hour. It's good that way too! One other thing, I've found it helpful to brown the patties and then remove them from the pan, put them on a layer of paper towels, and let the grease drain for a few minutes before continuing on with the recipe.

Reviewed On: Nov. 21, 2008

I made these in six 8 oz. ramekins, but they ended up only 2/3 full. Next time I'll use four ramekins so they'll be "topped off" nicely. I used regular semi-sweet chocolate chips, but next time I think I'll use half semi-sweet & half dark chocolate. I baked for 10 minutes and they're just about right. I'm going to put one in the refrigerator, to take out and reheat in the microwave tomorrow. As long as the consistency stays just right upon reheating, this will stay a 5 star winner in my kitchen. UPDATE: The next day I reheated in the microwave, and it was still great. I also froze one of the cakes I baked, took it out later, and reheated (from frozen) in the microwave for 30 seconds. It turned out just right!

Reviewed On: Jul. 22, 2008

This recipe was certainly easy, and I think it came out very well. I made a homemade graham cracker crust, baked it till just brown, and then filled and baked with the following change. I used about 10 key limes and 4 regular limes. It set up beautifully. The best way to get nice slices is to use a knife that you've run under hot water between cuts. The slices held together well.

Reviewed On: Jul. 22, 2008