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I checked prior reviews, as we all do, and made some of the suggested changes. Mixed the parmesan in before the milk; used 1 1/3 cup of milk; added onion powder; minced garlic instead of garlic powder and because we like some kick - added cayenne pepper! Next time, more garlic and cayenne. GREAT recipe, Dawn. Everyone has individual tastes and you nailed the perfect "base" recipe to allow anyone to suit to their own preference! A definite keeper. Thank you!

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Chicken Meatballs and Spaghetti

Reviewed: Mar. 7, 2011

Smells awesome - haven't tried it yet but the kids love it - that's enough in my book with two picky eaters!

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Cheesy Tuna Melts

Reviewed: Oct. 5, 2010

I don't think it's so much any additative that makes it soggy, but the tomato. I used a thin slice of ripe tomato on each slice (with regular bread) and hardly a teaspoon of mayo with a pinch of balsamic vinegar (my own preference); but after broiling until the cheese melted and then putting the halves together to flip and broil each side... It's still a bit soggy, but oh so good!! Thanks, Sal, for an awesome dinner!

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Key West Penne

Reviewed: Mar. 9, 2009

The only difference I have made to this dish is the addition of diced onions and red, green and yellow peppers. This has become a weekly dinner request. Thank you!

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Sausage and Bow-Tie Pasta Florentine

Reviewed: Mar. 3, 2009

This is a great recipe. I've made it several times changing little things here and there. I've come up with what works best for our family. I use Hot Italian Sausage, casings removed, add onions, garlic, diced green and red peppers and I use heavy cream and Parmesan to make my own sauce as opposed to jarred Alfredo sauce. Frozen or canned spinach works just as well, though I admit fresh gives it a bit better flavor - especially if you cook it up with minced garlic! I've also tried it with angel hair, rotini and penne. Thank you! This meal has remained in our weekly rotation!

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Jalapeno Popper Spread

Reviewed: Jun. 4, 2008

I admit it, I am addicted to this dip and make it once every week or two. I usually increase the amount of jalapenos and I substitute the mayo with sour cream. It gives it a much better taste and consistency, in my opinion. I mix the parmesan in with the remaining ingredients and top with bread crumbs prior to baking at 350 for about 30 minutes. I haven't grown sick of it yet!

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