Well I thought it was great but my family for some reason hates meatloaf, I was hopeing to change thier minds....nope..... It was nice and most... I liked it :)I couldn't beat the meatloaf stigma

Great Recipe, only change I did was one half cup flour and half cup oats. It worked out to be a great cookie.. loved it and I love my kids and hubby to eat fiber so it worked out great lovely recipe thankyou!

My sister in law has made this dish for years for holiday dinners. I've made it a few times myself but I omit the fruit cocktail and the mandarin oranges. I do use the pineapple along with seedless red grapes and some pecans chopped for crunch. Perfect!

I've been making a slightly different version of this basic recipe for years. It's always a big hit with both young and old. I use fresh potatoes instead of the frozen hash browns. Then I add red and green bell peppers. The peppers give it good color and flavor. I mix the melted butter in with the soup. I also use cream of mushroom soup instead of the cream of chicken. I use a very good quality cheddar cheese because if you use a cheaper brand it just gets oily and doesn't melt well. I use slightly crushed corn flakes instead of the potato chips. In my opinion it's too salty with chips. For an even heartier, main course version I add cubed ham to this casserole.

Like many other people I thought this was a great base recipe. I browned Bob Evans Sausage with some onions and red peppers. Instead of using potato rounds I used Oreida hash browns. I just eyeballed how much I thought looked good. LOL Then I added one and a half cans of cream of mushroom soup with some cracked black pepper. I used a lot more cheddar cheese on top because let's face it, I'm a cheese hound! Thanks for the great base recipe!!

interesting that so many gave this such a high review. To me it was WAY TOO MUCH for just 2 bags of cole slaw and really just tasted like mayo! It would need quite a bit of tweaking for my taste...sorry.

So good and easy! I just put them in a grill pan, rather then on skewers, so they were even easier! Also, not too spicey for kids! Will DEFINITLY make again!!

Very, very sweet!! I used 24 oz. cottage cheese, 12 oz. cool whip and only 1 large pkg. of sugar free raspberry jello, to which I added 1 small container of sweetened frozen raspberries...seriously sweet, so I think I would only use half of a sf jello and either no raspberries or unsweetened ones. Good texture, just needs some tinkering for your specific taste.

These were really delicious! I made a few changes...boiled chicken in broth with lots of cumin and chili powder, I used evaporated milk instead of cream (did not make soggy at all) and I added olives to chicken mixture. Lastly, topped with hot enchilada sauce. Definitly a keeper!

Wow! Really, this is a perfect crisp and you should make it! My only change was doubling the topping as many others suggested...now, I can't believe I am saying this, but I think it was a tad much, and I used 12 cups of Granny Smith apples! I think 1 1/2 would be perfect as the topping...one batch doesn't seem like it would have been enough. I didn't lessen any sugar, but used half brown sugar with the apples...you will not be disappointed with this one!

This was good, and just what you are looking for if you don't want a "too sweet" Ambrosia. I missed some of the creaminess of Ambrosia's with cool whip, so I added about 1 cup of cool whip. BUT, I did enjoy this as a lighter version then cool whip Ambrosias. I will make it again!

absolutly fabulous! Bear with my changes, but I thought they might help someone else! I used 5, two inch thick chops, seasoned with s,p,gp (salt, pepper, garlic powder), THEN I dreged them through highly seasoned flour (just use what you like). I browned them in garlic infused oil. I then browned the onions and put them on top of chops in crock pot. For the sauce, I used 2 cups cx. broth, seasoned with fresh garlic, paprika, s,p,gp, and few other random things, and 1 can cream of mushroom soup. Poured it over chops and cooked on LOW for 5 hours...could have just been 4 hours though. Last, I added sauteed fresh mushrooms and the sour cream after moving chops to oven. I think I should have used only 4 oz. sour cream though. It was perfectly thick and very rich! We loved it!

WOW! So good! I only made one mistake which was not mixing the dry ingredients together...because the mini M&M's were on top when I poured the white chocolate on, they kind of melted in...still, too addictive! Hope it makes it to the Super Bowl Party tomorrow!!

This was very good, but different then other chicken tortilla soups I've had. I only changed the recipe by using 3 chicken breast halves, 1 CAN of corn rather than 1 cup, an extra can of broth and I added cumin...it was really good and not too spicy making it good for my 1 and 3 year olds to eat!

HOORAY! SUCCESS AT LAST! After 2 successes and 2 "almost" successes( my butter pooled on top twice) I read about 50 reviews, applied all the tips and had perfect toffee. Here are all the tips you need for success too: test your thermometer in boiling water (212f)to be sure it's accurate. Use a heavy, large pot or pan (I used a 4 quart nonstick pot). Melt butter/sugar on medium heat, whisking the WHOLE time (I used a flat whisk that allowed me to get edges incorporated in very well). Let come to a steady, but NOT rolling boil, at about medium heat as well, and DO NOT STIR ANYMORE. At medium heat it really shouldn't burn. Last, keep temping toffee until thermometer says 285-295...at 285 do the ice water test by dropping a dot of toffee into the water...it should be brittle. If so, it's done...pour into foil lined pan, put on chocolate and nuts and, VOILA! Perfect toffee!! Refrigerate before breaking apart!