I used this recipe when I recently catered a graduation party. There was NONE left. Everyone young and old LOVED it. As suggested by previous reviews, I cut the sugar in half. I used standup half gallon freezer bags so I could press on the bag and make soft before putting into the punchbowl. This was easier than using plastic containers. I also recently used Black Cherry jello and people commented it was better than Parrot Ice.

Made this yesterday for Thanksgiving. There is none left today. Excellent and so easy.

I am sorry but I didn't think this was as great as everyone says. My family barely touched it. It just didn't turn out right for me and I followed the recipe. The flavor nor appearance was appealing.

They came out great! These are just like I remember from the little candy shop I used to go to as a child. Now I can make them at home. Wonderful!

Thanks for posting this old fashioned recipe. My grandmother, who passed away two years ago, made giblet gravy when I was growing up and I wanted to do the same for my family but couldn't locate a recipe like hers until now. I love teaching my two girls, ages 4 and 10, to cook and this will be a recipe I will pass along to them. THANKS FOR THANKSGIVING MEMORIES OF YESTER YEAR AND THE ONES TO COME.

This is a great recipe. I did, however, change a couple of things. I drained the salmon and added a little lemon juice to the mix. I also added a pinch of dill weed, onion powder, and habanero hot sauce. I cooked mine in olive oil instead of the vegetable oil and only used about 1/3 cup. I will definitely make these again.

This was delicious. Excellent comfort food. Everyone loved it, even the picky 4 year old.

Quick and easy to make and the kids loved it.

I made this for two useing two chicken breasts and the other ingredients for 4. I did not pound the breasts, used panko, added chili powder along with the other spices and processed them. It was very moist and tasty. (used a diposable broil pan..easy clean up). Will make again!

I made this recipe scaled down to 4. I took the sausage out of the casing before cooking it, added a small amount of Maderia wine, 1 small diced jalapeno pepper, and about 10 fennel seeds. My husband liked it which is a true test. I definately will make it again.

DON'T change anything from the original recipe. The original recipe won the BLUE RIBBON for me today in the pie contest at my church. I previously made this recipe using others suggestions, such as baking crust before putting in peaches, etc. BIG MISTAKE. FOLLOW THE RECIPE AS IS and you will get exactly what the recipe states "AWARD WINNING". This is like a peach cobbler and a cheesecake, but much better. I really don't like making pies, but this is definitely one that I will make again and again because not only is it absolutely delicious, BUT SUPER EASY!!

This was so simple to make. I was skeptical about putting ingredients in pan together, but worked perfectly. My children (ages 4 and 9) LOVED this dish.

So extremely easy to make. Very, very creamy and everybody loved the flavor that the bacon added.