I made this for my brother-in-law for Father's day. It is a keeper. What a delicious flavor profile...simple, clean, and very easy to make. The cheese and bacon give the pork moisture and flavor that is out of this world! We all loved it!

Overall, not very impressed with this recipe. I found the "sauce" too watery and kinda flavorless. I would reduce the amount of liquid and cut the cooking time by about an hour! Also, you may want to add some herbs, and red pepper flakes.

This is a wonderful recipe that I will use over and over again and try with many variations. I doubled the cheese mixture and added a layer of garlic sauted mushrooms in the middle. It was delicious and everyone who had it really enjoyed it. I think you can add any kind of pizza filling or veggie...sausage, pepperoni, grilled chicken, peppers, onion, sun dried tomatoes, and on an on. I also served it with some marinara on the side. So good! And a FABULOUS presentation. OH! And it can easily be made ahead. I did it the night before and it was perfect.

My sister found a box of chocolate cake mix in Mom's pantry today...and decided she needed cupcakes right then! Of course, she didn't look for frosting when she found the cake mix...so we tried this recipe. Holy cow is it good! And so easy! It made a lot of frosting though...too much for a batch of cupcakes. So, I'll have to make brownies later this week! Yummy!

This is a staple in our house. I usually use country style pork ribs and beer instead of stock. The hubby loves to add tons of fresh garlic and pickled sliced jalapenos.

We used a small cube of cheddar cheese secured with cream cheese, then wrapped in bacon. Absolutely delicious! I did take the advice to blanch the raw jalapenos to soften them up and I think it cut the bite a good bit. Wonderful with a side of ranch dressing!

this recipe was okay, i may not make it again, it was just okay.

This recipe is delicious! I used a 5 pound chicken and it came out juicy and tender. No knife needed here, the meat just fell off the bone. This will make its way into my rotation of whole chicken dinners.

Overall, a good take on Rice Pudding. I did make some changes to it though. I also used brown rice (that is all I stock in the pantry) and skim milk, I also used 1/8 cup of Splenda for Baking, and 1 Tbs and 1 tsp of organic amber maple syrup. It doesn't end there. I did have trouble getting the "custard" to thinken so I added an egg with the second addition of milk and spices, since I only had whole cinnamon sticks I stuck on stick in with the rice while it was cooking and left it until I put the pudding into dessert cups, I also added 1/4 tsp of ground ginger. Right before I removed from the heat I added 1/4 cup of chopped pecans (left over in the pantry) and 1/2 cup of raisins. After the mods I like the recipe. Next time I might ommit the sugar all together.

I made this as our Sunday Supper last week, and found it to be a little dry. I also added two Spicy Italian Sausage links (browned in a pan, and sliced diagonaly) to bulk up the protein. Overall pretty good, may make some additional changes if we make this again.

Sooo good! Even though I didn't have yellow pepper and only roasted red peppers. Still it made my DH's top 10. Next time I'll try with all the peppers--I'm sure it can only taste better. FYI, doesn't do well as leftovers or as a freezer meal--it gets really soggy and greasy.

Love this dish!! My DH put it in his top 10! I've made it many times with different variations, but staight as its written is excellent. I always make extra and freeze it. It freezes great!