Many people have given this a lower rating because they say it's bland. I give it 5 stars because it's so versatile. I used leftover honeybaked ham, one small pineapple that was cooked on the ham, 3 russett potatoes sliced thin, 1/2 small sweet onion diced and added to potatoes. I cooked the potatoes and onions and spiced them to my liking as recommended. Then I added the ham and pineapple. Then I added 7 extra large eggs beaten with the milk. Didn't use spinach because fam doesn't like it. I only used three potatoes...four would have been better. Almost didn't have enough to cover bottome of pan. Someone mentioned putting a small amount of water in the potatoes..but this made them too soft. They crumbled up, but it was still awesome! I served with a dollop of sour cream and fresh chopped grape tomatoes. Will use this again many times!

This is a great, easy, quick recipe with great flavor rewards. I made some alterations... Our local market sells boneless chicken breast pieces much cheaper than the whole breast. I used these and cut into smaller bite sized pieces. I used 1/2 of the butter and about one tbls. of safflower oil to brown. I also had some mandarin oranges that were perfectly ripe. I thinly sliced the peeling and cut open the fruit and added to the pan while the chicken was browning. I followed the recipe suggestions of others and removed the chicken from the pan when it was brown. I mixed the honey and pecans together in the pan and added the other 1/2 of the butter at this time. I also added about one to two tbls. of orange juice at this point and let the sauce cook down some. This way, each person could have as much or as little of the sauce as they wanted. I served w/4-cheese rice and steamed broccoli. My family LOVED it and said I should sell it! Thanks for such a great recipe.

I have used this website for quite some time, but I'm telling you, this is the best recipe I've used from here. I took this to work at Thanksgiving and they LOVED it. Just watch your cook time and temperature. Bake it slow and low. It needed a little more cook time in my oven. MARVELOUS. I've made many cheesecakes, but this was the absolute best. Thanks!

My mother-in-law used to make these every year. She passed away last year and now everyone asks me to make these. Her recipe called for three cups of baking mix and only 8 oz of cheese. They were always dry to me. I was glad to find this recipe. I use hot sausage, as well. I also add a sprinkle or two of chili powder. I don't like them real hot, but this spices them up nicely.

This turned out ok. A little bland. I added chili powder and that helped some, but can't quite figure out what it's missing.

This was really good and simple. We like smooth, sweet sauces and this ranked right up there. I added a little sausage. Will try again.

I used this for The Best Carrot Cake Ever. Turned out really good. Be sure to let your cake cool COMPLETELY before frosting. This frosting tends to melt down pretty fast. I cooled my cake overnight and still had a little problem, but this was a good frosting. Could have been my fault or humidity.

I was asked to make a carrot cake for a friend. I used this recipe. It turned out pretty good as a layer cake, but I thought it was too dry. I made part of it as a 9 x 13 and left out the raisins and nuts. THAT was absolutely marvelous. The layer cake was a little dry (probably my fault), and nothing really fantastic. Making it as a sheet cake really was the best choice. I will make that again, not using the nuts and raisins.

I did not read the reviews before I made this, so my "cake" did turn out a little thin, HOWEVER, this is a really good, quick dessert. I was invited for dinner and wanted to bring something. Everyone seemed to like this. Changes I made: I used two large bananas, which equaled about 1 1/2 -2 cups mashed bananas. I used one full cup of sugar because usually banana bread isn't sweet enough. I added about one teaspoon of vanilla. I also used about two handfuls of milk chocolate chips. I don't like the semi-sweet. I had no complaints and the chips really gave a good twist to regular banana bread. With the additions, it was plenty sweet and very, very moist. I had to bake it the full 35 minutes, almost 40 minutes, due to the additions. As a rule, I always set my timer about ten minutes early because you never know about your particular oven.

I thought this was a good recipe. The kids liked it, but my husband wasn't crazy about it and asked me not to fix it again.

This was a great recipe, although the description states "Hot or Cold." I tried it right out of the oven and it was great. I took it to a class at church cold and they hated it cold. Everyone had to heat up their serving. I added potatoes and chili powder (about 1/4 tsp. to the egg mixture). I prepared the potatoes by boiling a large baking potato for 15 minutes. I cooled the potato, sliced it and lightly browned the potato in olive oil. I seasoned the potato with seasoned salt, pepper and chili powder. Since I added the potato, I cut the bread cubes in half and only used two slices. This was a great addition. Again, this is a great recipe, but ...it was not good cold.

This was really a great recipe for Brussels sprouts. It's a great change from butter. I did not have cashews, so I made it without the nuts. I used frozen sprouts and steamed them for nine minutes. I then cut them in half before adding to the sauce. I love the balsamic in these. I was afraid they'd be too sweet, but not at all. Thanks for the great recipe. Jill

Is there anything higher than a 5?! This was the best recipe I've gotten here. I took the advice of another member and dusted with flour first, then the butter, then the crumbs. I used a few pieces of french bread, tore them up and put them under the broiler. When brown, I put them in the food processor with the herbs. I had very large bone-in chicken breasts, so I baked for 40 minutes on each side on a jelly roll pan. I also added about one teaspoon of ranch dressing powder to the bread crumb mixture. One of my son's friends (14 yrs. old) was over and wouldn't touch it at first. When he did eat it, he said it was better than the Colonel's! My husband worked very late that night so I fixed his plate and put in the fridge. I was afraid it would be soggy. He heated in the microwave and it was still crunchy. He said it was as good or better than regular fried chicken. This will be a regular. Since we're trying to watch our calories/fat, I may try something in place of the butter, but even as the recipe is, we had green beans (no fat) and corn on the cob (no butter), so it still wasn't that bad in fat. Real good. THANKS!

This is a recipe I got from a friend of the family years ago. I had lost it and was glad to find it here. My recipe had two small differences. I didn't see that they changed the taste THAT much, I just don't like a lot of eggs. The two differences are: is I use 4 eggs, instead of 5, and I mix two tablespoons of flour with the sugar. This is a great easy recipe. Thanks for posting.

This cake was surprisingly good. Simple, too. I added one tsp. of vanilla flavoring. Although I don't normally like almond flavoring, I think this would be very good with about a tsp. of almond flavoring. Not what you expect. It seems so simple that it couldn't possibly be good, but it was. Very good!

This is absolutely one of the best recipes I've gotten here. I had Idaho potatoes and just cut into 8th's. On the advice of others here, I made extra sauce (at least double). I also added garlic to taste and chili powder to taste to punch it up a little. I also added about 1 tbls. of extra virgin olive oil per batch of sauce. I mix the sauce in a larger than needed bowl. Using a slotted spoon, I add the potatoes, a few at a time, to the bowl of sauce, coat well, and drain with the spoon. Then I place them in the dish. Lastly, I add the onions to the sauce and drizzle the sauce with onions all over the potatoes. Be sure you check them and turn them as directed, or the edges burn. My husband has requested these every week since I got the recipe. They are wonderful. Thanks for the great addition to our evening meal!

This is a good recipe, but somewhat bland. I added about 1/2 tsp. of ground ginger to taste (you can use fresh), sweet and sour bar-b-que sauce (about 1 cup), lots of black pepper and chili powder (about 1/2 tsp. to taste). I also chopped two vidalia onions and added with the brocolli.

I was so glad I found this recipe. I was given this recipe from a friend many years ago and had written it in my cookbook. However, several of the pages have been ripped out and lost...and this was one of the pages. I've made this for years and it's the best. Always requested at family gatherings. However, I have never used the condensed milk, but will try it. Also, we always used a whole box of wafers and a large cool whip, topping it with about half the container. Then we sprinkle the crumbs over the cool whip. Gives a good looking finished product. Thanks for sharing this recipe. By the way, this is a good recipe WITHOUT the condensed milk, if this turns out too rich for you. We have never used it, but again, I am going to try it this time. Thanks again! Jill

This recipe is wonderful. I had 4 pounds of stew meat, so I used that instead of the roast. Also, I did not have beef broth, so I used beef base, made 2 1/2 cups of strong broth. I did not add the salt. Canned soups, base or boullion normally have a high sodium content, so adding any additional salt makes the dish too salty for us. Also, I took the advice from one of the other reviews and added a few shakes of worcestershire sauce when I added the wine. My family really liked this and I'm sure I'll make again. They were fighting over who would take the leftovers for lunch!

I've spent many years making pound cakes, watching them being made and the best part, TASTING them. I have to say that this is the best pound cake I've ever tasted and is the best I've ever made. I left out the almond flavoring and put a total of 1 & 1/2 tbls. vanilla flavoring. I also added about 4 tbls. of Frangelica hazelnut liqueur. I've read the reviews and saw some complaints about the heavy texture. One thing I think some people may not know is that pound cakes, by nature, are heavy...thus the name. As well, it's next to impossible to get a pound cake exactly right without a stand mixer. Making a pound cake with even a hand mixer is tough. This cake had a marvelous texture. 45 minutes after it came out of the oven, I only had 1/2 of it left...my family scarfed it down! Thanks for the great recipe.