Delicious and perfectly spiced. I used 2c of evaperated milk instead of the milk and cream, which was slightly more than 1 can. Worked out fine but was a bit creamy for me. Next time I will use 1 can. Taste was perfect!

Delicious and sinfuly decadent! This pie was a little slice of heaven. Chocolate is the perfect addition to pecan pie. It was rich and chocolaty but not too sweet. Perfect! I will be making this pie on holidays from now on! I did add an additional 2T of cocoa as I love chocolate, and it tasted perfect to me. Thanks Ruth!

I have a similar recipe that I've used for years. I use 3/4 C white and 3/4 C brown sugar and an entire 9 oz pkg of red hots. This makes enough syrup to do 5 lbs of apples. The recipe calls for 3 lbs, but I have done 5 lbs. You may have to do it in 2 to 3 batches depending on the size of your pan. Start with aprox half of your apple slices and remove when tender with a slotted spoon. Place remaining apple slices into syrup and cook till tender. These are delicious! I have many requests for them at holiday time. They go great with ham, but are good with turkey as well. Enjoy!

Great cake! I used to make this years ago, but lost my recipe. I made this for dessert on easter and it was very good! I do remember it being more moist though when I used to make it. I think I cooked the pineapple to long because it didn't seem syrupy to me after the specified time. In doing this I think to much of the juice cooked away, thus the cake was not as moist. My fault. It was still delicious though. A keeper. I think next time I will try pineapple cake mix and coconut pudding...Yum!

This is a wonderful glaze! I have another glaze recipe from this site that I've been using, but it's just been replaced! Love the contrast of the sweet and tangy flavors. The orange zest gives a wonderful flavor. I had a 6 lb ham, but made the amount of glaze as written.After scoring the ham, I placed pineapple rings and merichino cherries on top of the ham and fastened them in place with whole cloves and brushed with the glaze prior to putting it in the oven. I covered it with a foil tent and brushed on more glaze every 20 min untill the thermometer read 160. I then removed the foil and set the oven to broil for 5 min. This browned the ham and candied the glaze. It looked beautiful and tasted great!! Highly recomended. Thanks so much for the great recipe.

I agree with another reviewer in that this was lacking something. I used pecans instead of walnuts, other than that no changes were made. I found this to be on the bland side so, I added more seasoned salt, some garlic powder and finaly a little butter. It was better with the changes. I haven't decided yet wheather I will make this again. Thanks for sharing though!

Delicious! Light, fluffy, tender and pretty easy to throw together. A keeper. Thanks for sharing! Note*... they did seem to brown a little better with oil than with the non stick spray, but delicious either way.

These were pretty tasty. Good flavor, but I think I will cut back slightly on the bread crumbs next time. I used seasoned bread crumbs rather than crushing the crutons,it's much easier. I served them in barbeque sauce with skin on mashed red potatoes and a veggie. A very tasty meal.I like the little kick from the red pepper flakes! I will make again for sure. My picky hubbie liked them as well, which is always a plus.

This cake is delicious!! It's the same one they print on the german sweet baking chocolate package. I didn't realize this untill I bought the chocolate. Anyhow, it's definitely worth the time and effort. Delicious, light, moist and the frosting is out of this world! The cooking time on the frosting is aproxamate. Mine took alot longer than 12 min. I just kept cooking and stirring untill it looked caramel like, golden brown and coated the spoon. Also, you need to use the whole package of baking chocolate (4 oz)not just 4 squares.

Delicious!! I omitted the potatoes, as potatoes and noodles sounded like too much starch to me. I added 1 C extra veggies and 1 C extra noodles to make up for the missing potatoes. I also used 1 C more broth and a bit of extra salt and poultry seasoning and the whole can of evaporated milk. Wonderful soup!

This was both easy and tasty. I used leftover stuffing from Thanksgiving that I had frozen. I just put the thawed stuffing over the chicken breasts and soup and let it cook. So easy and so good! I will try it again with the packaged stuffing, but doubt it will be as good as with the homeade. Still, I'm sure it will be good. A keeper!

Good hearty soup! Perfect for cold winter evenings. I made a few changes, but nothing major. I used 2 lbs of stew meat, which I floured and browned first. I also used 2 cans of beef broth rather than the water and bouilon. I added 1 can to the browned meat and let that simmer till the meat was tender. I then added the sauteed veggies, 1 can stewed tomatoes and 1 8 oz can tomato sauce,barley and spices. I also added a few dashes of worchestishire sauce. Simmered on the stove for about 1 hour. Delicious!! My picky husband even gave it the thumbs up.*Update..My very finicky husband loved this soup so much that I didn't get any of the leftovers!! He ate it all!! WOW!! Truley a great recipe. Thanks so much for sharing.

These tasted good but were on the cakey side. My dough came out like cake batter, so I added extra flour till it seemed more like cookie dough. Maybe this was because I melted the butter? Anyway I chilled the dough first, then baked as directed. Like I said, they tasted good, but were cakey and soft. I prefer this type of cookie crisp around the edges and dense and chewy in the center. I will keep looking. I do however, like the absence of brown sugar in this recipe. I agree wholeheartedly with the reviewer who said that brown sugar tends to overpower the delicate flavor of the white chocolate. Thanks anyway.

Good beans! Great taste, easy to throw together and very inexpensive. I made a few minor changes based on what I had on hand and personal taste. First of all, I cooked the bacon alone untill it was browned, then I added the onion and ground beef. I know from past experience that cooking the bacon with the ground beef makes for bacon that is too underdone for our taste.We like it very done. Next, I did not have kidney beans or butter beans, so I used black beans and pinto beans instead. (I think almost any bean combo would work.) I also cut the amount of brown sugar in half and am glad I did as it was plenty sweet for our taste with 1/2 C. Next, I didn't have mustard powder so I used 1T yellow mustard,also had no white wine vinegar so I used plain white vinegar, omited the celery and added a little liquid smoke to the mix aprox 1-2t. I do not own a 4 quart casserole, so I just simmered it on the stove for aprox 1 1/2 hrs. I served this with sweet corn bread and we had a very tasty meal! I will definitely make this again and again. My picky husband even gave it the thumbs up! Thanks Kathy! Note..I give this recipe 5 stars only after cutting back on the brown sugar, I personaly think that 1 C would have been way too sweet. I would advise adding only 1/2 C, then taste before adding more.

I made this for Thanksgiving dinner. It was fast, easy and delicious! I cut the recipe in half and used half and half rather than milk and whipping cream. I did not use MSG, just aprox 1/8 t ceyenne pepper. DELICIOUS!! My picky husband loved it. Finaly a nice holiday vegetable that he will eat! Thanks Debby!

This was just ok. We ate it, but most likely won't make again. I used rotini pasta and italian sausage in place of the ground beef which was fine,but I didn't care for the pizza sauce with the pasta or the pepperoni in it at all. I'll just stick to my own baked rotini with marinara. We like that much better. Thanks for sharing, but this one just didn't fly with hubby or myself, sorry.

Great base recipe, but needs a little spice. Before browning,I rub the chicken breasts with a spice rub found in the "chili spiced chicken breasts" recipe on this site.3/4 t chili powder,1/2 t ground cumin, 1/4 t garlic powder & 1/8 t ceyenne. After browning I remove the chicken from the pan & set aside. In the pan I sautee 1 small onion, diced and 1-2 cloves garlic, minced, just untill slightly tender.Then, add the beans,corn,tomatoes, chicken,cumin and a pinch or 2 of chili powder and simmer away! I also find that a can of plain diced tomatoes and a can of diced green chilis, rather than the rotel works well. With the revisions I give this 5 stars.

I give 5 stars for the rub alone! I will try the recipe soon.

To save time,I used 3 boneless, skinless breasts, cooked and cubed.I put the cheese and rotel into my crockpot along with 1 can of cream of chicken soup and heated till the cheese was melted and soup blended. To that I added the chicken, sauteed veggies and the al dente pasta. Cooked on low for aprox 40 minutes.This was good, but a bit sticky. I think next time I will use more soup and less velveeta.

A pretty good casserole. I have a similar recipe I make that uses tomato soup. Didn't have any so I tried this recipe, as I had the ingrediants on hand. The potatoes were fabulous! I used parmejan cheese and they were absolutly delicious! I still think I'm partial to my own recipe, but will definitely use this potato recipe on top. Thanks!