Fabulous! I did 3 cobs at 2 minutes per cob and it was perfect. No more boiling corn for me. I read about the Ziploc bag trick and it sounds convenient but I personally wouldn't do that - you're risking the chemicals leaching from the plastic into your corn - use the paper towel as the recipe states.

Great recipe - I'm a new mom of twins, so time is of the essence when I'm trying to prepare a meal. Definitely use the Ziploc method - it's kind of impossible to sprinkle the seasoning evenly. I used extra mild taco sauce to ensure that it wouldn't be too spicy. End result was great (was still a little spicy but my 3 year old still ate it. Next time I'll use the Taco Seasoning I from this site to tone down the spices (I've made that recipe before and I don't think it has enough spice/heat for ground beef but it would be perfect for this recipe and I see quite a few other reviewers have used it). I also think that I could live without the cheese (if you are trying to make it lower in fat). Thanks for the recipe - wish I wouldn't have waited 2 years to try it ;)

I am the submitter of this recipe. I'm not sure if I forgot to print it or if it was omitted - but I do use low-sodium products when making this recipe. Hope this helps!

I was looking to make punch but didn't have frozen concentrated lemonade, so I came upon this recipe. I was pleasantly surprised at how nice this tasted. My DH especially liked it. I like how I don't have to add any additional sugar. It is super convenient to make it in the milk jug too - great for transport. I poured in half the pineapple juice, then the pop, then the rest of the ingredients to keep the fizz down (didn't eliminate the fizz but I didn't have it running over the top). Thanks for the great recipe!

As written, this was kind of bland. Not all Italian seasoned bread crumbs are created equally though. I think the concept is good - next time I will use regular bread crumbs and my own seasonings. Oh, and I rubbed it with the olive oil then pressed into the bread crumbs. I agree with the others who say to cook it to 160 - will be too dry otherwise. Thanks for the great starting point.

Followed almost to a T. I didn't have plain bread crumbs so used Italian seasoned crumbs (omitted the parsley because the crumbs already contain it). I also used the tip of another reviewer to run the crumb mixture through a food processor so it coats better (highly recommend this step). I didn't bother pounding the chicken as I knew that leaving them whole would still produce juicy chicken (with the oil from the butter and cheese). Just ensure to extend the cooking time (I cooked mine for 50 minutes - had thick breasts). This is really good and melt in your mouth, very attractive looking. Having said that, I think I like "Butter Chicken" (another recipe on this site) a little better as it is the same idea but less work. The cheddar taste was not as pronounced as I thought (which turned out to be a plus for my kids as they're not really a fan of melted cheese). I would make this again and for company. Thanks for the recipe.

I used this to pour over Lisa's Chocolate Chocolate Chip cake from this site. My cake was already cooled off on a cookie rack, so I placed some waxed paper underneath it to catch the drips. I put it in the fridge for an hour to set, then took it back out and drizzled some white chocolate chips over it (melted with some butter and put in a ziploc bag). It looked FANTASTIC, and tasted just as good. The chocolate cake hating men in my family had seconds. Thanks for the recipe!

I'm not exactly sure how to rate this recipe...I made it almost exactly as written with the exception of using 1/4 tsp of salt (to make it low sodium). It definitely resembled taco seasoning...just feels like it's missing something. I used the entire recipe for 2 lbs of ground beef (worked out to 4 tbsp, so I think people's conversions are right when they say 2 tbsp to 1 lb ground beef). I did add a touch of water to it and maybe that is what happened - seemed like it diluted it down or something - yet others on here do the same thing and rate it a 5 star. I think it needs some sort of thickening added to it - will try to add a sprinkle of flour next time. But I still think there's a spice missing somehow - perhaps the beef cube like another reviewer mentioned. I'm not giving up on this recipe as it is "almost" there, and I like the idea of making my own sesasoning. Thanks for the recipe.

This was pretty good - my teenagers and toddler really liked it. I agree that it is probably better for an appetizer rather than a main course unless you're making it for lunch. The only thing I would say is make sure you use a BBQ sauce that you like the taste of on it's own - as the flavor is quite prominient in this dish. Next time rather than measuring out the BBQ sauce, I'm just going to squirt some in until it is just barely coated, so it doesn't take away from the wonderful flavor of the onions. Hubby and I thought the onions were awesome so I'm doubling that part next time! Also, I sliced my chicken breast a little too thick so it didn't go as far on the quesadillas...made them nice and meaty but I needed to cook more breasts to make up for it. Thanks for the recipe!

Excellent recipe - WAY better than those that ask for canned soups! I followed it exactly (although I scaled it up to 8 servings as I had huge garden potatoes). The sauce is very good - I tasted it before pouring it over the potatoes and it was even good then, so I knew that was a good sign! The only thing is, when I scaled it up, it asked for 1 tsp of salt, and the chicken broth is already salty, so next time I'll be cutting back the salt (or use a low sodium chicken broth). I used a mandoline for prep which made things go way faster. Took the full 2 hours to cook. This is a definite keeper, and going into the handwritten recipe book I have started for my kids. Thanks for the great recipe.

No more frying on the stovetop for me...I really hate frying bacon and this recipe is almost perfect. Tips: if you overlap the bacon, it takes longer to cook. I also had to turn up my oven to 425 like some of the other reviewers, but I was also using my Pampered Chef stoneware, so that could also be why it took longer for me. Thanks for the recipe, it's a keeper!

The cheddar cheese soup tasted very off in this. Sorry but will not make again.

I would actually rate this 3 1/2 stars as the rest of my family enjoyed it but it was just OK for me. I followed the recipe to the letter, except for I did double the crumb mixture as other reviewers said there wasn't enough. I wish I didn't do that as I had quite a bit left over. The chicken was juicy on the inside and crispy on the outside...it was somewhat flavorful but the texture of the dry crumbs was what was not so appealing to me. However, I used the Honey Mustard Dressing II dressing from this site to dip the chicken in and it was really good that way. I'm undecided if I'll make it again as it is still pretty high in calories despite it being a baked dish, yet my family did enjoy it. Thanks for the recipe.

I tried this recipe for the first time last night with no changes. I agree with some of the other reviewers - the only plus about this recipe is that it is quick. I didn't care for the oniony ketchup taste either - the onion soup did not blend well with the ketchup. It wasn't terrible - but not fantastic either, kind of bland. I had to throw away the leftovers. Sorry, as I usually try not to give negative ratings, but I won't be making this one again.

I made this recipe exactly as written - including using just white sugar and folding in the sour cream as instructed (I've never done this in a muffin recipe but it wasn't difficult - don't let this step scare you). These are to die for! No changes needed AT ALL and definitely bakery quality. Thanks to whoever said to fill the muffin cups all the way to the top. My muffins looked beautiful. I also tried this recipe with the fresh raspberries from our backyard and they turned out wonderful. My only suggestion is if you want to use raspberries with this recipe...maybe sprinkle them with sugar first before folding them into the batter as they can be a bit tart. This recipe is definitely worthy of Bree on Desperate Housewives ;) Thanks - this will be a keeper in our family.

OMG - these are SO good! I am on Weight Watchers, and it is not that hard to pare it down in calories and fat. I followed the recipe exact except for using the smaller, lower fat tortillas and just sprinkling the cheese on each one. I used bacon pieces and they are only 35 calories per tbsp. I don't make my mashed potatoes that fattening so that helps also. I served with tomato soup so that you don't have to keep eating them to get satisfied (kind of like eating tomato soup and grilled cheese). To cook, I used my Cusinart Griddler with the flat plates on 400 degrees, so it only took 2 minutes to cook total (because I didn't have to flip). With my own tortilla I used butter flavored spray rather than real butter, and I also didn't add any cheese to mine. It still tasted really good and definitely reminicent of perogies. Tips: you will be tempted to pile on the potatoes, but use a little restraint - the potatoes will seep out if using a grill press like I did. It doesn't affect the taste, just looks a little messy and may run over onto your griddle. Also, heat up your mashed potatoes first for easier mixing. THANKS a million for this awesome recipe, this has to be the BEST way to use up leftover mashed potatoes!

I also used real chicken and chopped onion (very fine, so you don't bite into a huge chunk of raw onion!). I omitted the pickles for my husband who doesn't care for it that way, but I don't mind it either way. I think the ratio of mayo to chicken is perfect. Thanks for the recipe!

Great tasting banana bread, but a little dry. I wanted to try the original recipe first to give it a chance. Next time I will use 3 bananas as suggested by other reviewers. Plus, I used 2 dark Wilton loaf pans...I will reduce the temp to 325 (I knew that I should do this with darker pans but I still wanted to follow the original instructions). It didn't rise much (and I had fresh ingredients), so next time I will fill only one pan 3/4 full and use the leftover batter to make a few muffins. Another reviewer suggested using 2 smaller pans and that would work as well. My mom uses a recipe very similar to this but puts a cinnamon-brown sugar-butter streusel in the middle and everyone raves over her banana bread. She doesn't measure so this is the closest thing for me to hers. Thanks for the recipe - I'll definitely try it again, with the tips from the other reviewers.

I agree with the other reviewers - a great way to use up leftover mashed potatoes! I tried as written first and found it too be a little thin so I added an extra 1/2 cup mashed potatoes. I tasted it again and found it to be slightly bland...so I added a small envelope of low salt chicken bouillon. It was awesome. I garnished it with grated cheese and bacon pieces but it is super good on it's own. Don't omit the celery salt...it needs it. The soup is hearty and filling. Kid friendly too as my toddler ate it up and so did my teenagers. Thanks for the recipe! Here's a tip: Using a whisk is a must - to make your soup smooth and to make sure the milk doesn't burn on the bottom while heating it up.

I've made this recipe as written and it is great. However, I am on Weight Watchers and needed to lighten this up a bit so I followed the advice of another reviewer to use 1 1/2 tbsp butter and 3 tbsp brown sugar (no water). It is just as good as the original. My rating is for both versions of the recipe - you won't be disappointed with either!