This is a good, light tasting pie although not light on calories. Could easily be made with less calories though. The only problem I encountered was that it never set up like that pretty picture they have. I would think without the milk it would set up much easier. It fell apart as I was dishing it. I think making your own crust might help that since the store bought are pretty crumbly. Excellent flavor though and the strawberries and cool whip on top aren't needed unless you really want them :)

This is only my second strawberry rhubarb pie so maybe it's the norm, but it was very soupy but very delcious! I used scottowels to sop up the liguid so the pie wouldn't get soggy. I'm sure there is a trick out there to fix this :) Didn't affect the flavor though and my Mom said she just licked up the liguid. She also said it was the absolute best pie she ever had. Lots of rave reviews....going to keep!!

I make this chowder often but after I brown the bacon I save the grease and brown one small onion diced and also add to this one large can of tomato sauce and add apx 2T. sugar and crumble the bacon in the soup when I serve it. I use apx. 1 t. ham stock or 1/2 t. liquid smoke and top it off with cracked pepper and use milk instead of cream I don't need anything to thicken it and it's awsome

Everyone really liked it. I did add a touch of sugar to mine to sweeten it some. Great topping for hot dogs and will be making it again

Excellent recipe! I try a different frosting recipe every time I make cake but the search is over. Even my anti-frosting really liked it. Just added cocoa powder to make chocolate. I also added one tsp of butter extract. Otherwise I followed the recipe exactly. Not overly sweet and not greasy in my mouth.

I make this recipe but I like to use chicken on the bones for more flavor and I use a whold carton of plain yogurt and and I use some honey in the sauce after it cooks to take away the bitterness and I use some curry in the sauce and use crushed tomatoes and it turns out awesome.

I prefer to use fresh basil and 1/2 olive oil with 1/2 real butter and mix with this the tomatoes and garlic I use small loaf of french or italian bread or even bread sticks and slice them and top the ingredients on and broil them under the broiler for just minutes but you have to watch them they brown fast..

The kids and husband loved this even though I forgot to add milk to the end sauce. A good recipe and definitely a keeper.

OK, I'm going to be one of those annoying people that says it was great and then tells you the million changes I made, lol It is a great base recipe though and you can build upon it. All my changes are based on a 13x9 casserole dish for amount. I have a big family and like leftovers. Anyway, we used 12oz egg noodles instead of elbow. We also doubled the amount of cheese. I sauteed onions, mushroom and the yellow pepper in some butter, salt and pepper. I cut back the amount of sausage and only did 5 sausages (cut up) in the casserole. It seemed like to much sausage to double it. With the extra veggies and cheese it came out great.

This was a good base fruit salad. I wasn't able to use nuts due to allergies so I had to add other things to give it some more flavor. I think with the nuts it would have had a yummy taffy apple flavor. Without the nuts I added coconut, maraschino cherries and mini marshmallows

Very yummy. The perfect balance of salt and sweet....not a strong cheesecake flavor if that's what you are looking for. I increased the pretzels to two cups and made sure not to over crush them. I think if they were crushed really fine it would be harder to get out the pan. I also used some non-stick spray to make it easier to get out. I increased the jello to 9ounces but that filled the pan to the tippy top and made it a little tricky to get in the fridge without spilling but it turned out good. I thawed the berries enough to slice and then refroze. Topped with cool whip. Good stuff!

Quick and tasty and just right for a low-budget household like mine. I did make a few minor changes, though: I reduced the sugar and doubled the cocoa. Next time I'm going to put in chocolate chips yet to make it chocolatier.

When I first read this recipe I thought to myself... who needs a recipe for roast chicken! Aparently I did because it was the best chicken I have ever made. I have been cooking for 30 years and this was by far the best chicken ever. I followed the recipe exactly as written, and am very glad I did. If you have tried this before and added your own touches... please try it again as written! It's wonderful!