1 C. oil,1 pkg hidden valley Dressing,1/2 tsp. garlic powder,1/4 tsp. lemon pepper,1/4 tsp. dill weed,2 pkgs. oyster crackers. I preheat the oven to 200,then I mix the oil,dressing garlic powder,lemon pepper,dill weed,then toss them to the crackers,spread them out on a jelly roll pan,turn off oven,leave them in the oven for about 1 hour.

This is the best French Toast recipe..wasn't soggy {my old recipe was always a little on the soggy side..Not this one! The flour must be the secret ingredient]. The only changes I made was the serving size,I used the 'calculate' to 6 servings instead of 12 servings. I probably could ate all the 12 servings..LOL! Then I served it w/syrup and sprinkled powder sugar on top..Yum Yum!! Glad I gave this recipe a try.I Thanks for sharing a great recipe!!! this is a Keeper!

Oct. 27 2008 I made this recipe lastnight, and it is Yummy for my tummy!! I used 2 med. Granny Smith and 1 Braeburn apple[these apples are a tart apple, which really gives it a good apple taste,not a sweet taste},I did use 1/2 C. white sugar and 1/2 C. brown sugar,instead of 1 C.all white sugar.I only added 1/4 C. water instead of the 1/2 Cup that it called for.Also sprinkled more ground cinnamom and ground nutmeg on the top before I put in the oven.I baked it for 40 mins. and did what one suggested and placed it under the broiler for about 1 min.to get the top brown,but it seemed to make the top crust a little hard,so I put the cover on the baking pan while it was still warm and it seemed to softened up. I think the apples that I used is what gave this recipe a good flavor. I will make this again..I think this spring I will make it with Rhubarb instead of apples...yum yum! Thanks for sharing a darn good recipe.

OMG, This is reeally GOOD! I made a Angle Food cake and I was looking for a Seven Minute Frosting,and I came upon this recipe,read the reviews,thought I would try it. It does make lot,to good to throw the left overs away,so I'm going to freeze it{don't know how that will turn out}. The recipe is really easy to make. The spreading consisitancy is real easy,not on the runny side like others I have made. The taste is really good,just the right amount of sweetness. I already saved this recipe to my recipe box and even copied the recipe out. This is a definite keeper,and I will make this from now on. Thanks so much for the awesome frosting recipe.

I've never had/made corn on the cobb on a grill. It was so easy,{I watched the video of this recipe,Thanks All Recipes,that was very helpful}. The corn turned out excellent. Had a nice sweet buttery flavor. This recipe is a keeper! Thanks for a great video and recipe!!!

I've made this recipe and it is Awesome!! I also have a recipe that doesn't call for the gelatin.This recipe is so easy to make. I add about 1 cup more of rhubarb,just to give it a little more rhubarb taste.

My daughter gave me this recipe some time ago.I have made it with other cake mixes,white,yellow,ect. I've also made muffins. I made it with cream cheese frosting and w/out frosting,great either way.I haven't tried it with using eggs,but next time I will. This is a keeper!!!

I made this Beef Stew for SOUP DAY @ work,it was a big hit!!I made it for 20 servings.I used a Beef Base(8tsp.)and 1 bouillon cube,instead of all bouillon cubes,added to 7 1/2 c.of water and 1/2C. Red Cooking Wine,which I boiled first.Added 2Tbl of Tomatoe Paste,2tsp. of Parsley,2tsp. of Rosemary(which I crushed with the bottom of a glass ),1/4tsp.each; Bl.Pepper,Tyme,Marjoram. I browned my StewMeat with Flour and 1/4tsp.each Garlic Powder and Bl.Pepper Added A small can of Corn and Peas. I also added more Cornstarch and water,along with the left over flour mixture. The juice turned out perfect..not to thin or thick. Really a GOOD TASTING STEW. This is definetly a KEEPER!!!