This has quickly become a family favorite. We made it as directed except we use half and half if we have it on hand and we leave out the cheese.

Reviewed On: Dec. 6, 2010

I had some cooked chicken breasts and cottage cheese, but not much else--so this recipe let me put dinner on the table. Everyone liked it pretty well. When I first added in the pasta, it was runny, but by the end of dinner, the leftovers had thickened nicely. Next time, we will leave a little time for it to thicken before eating. As I said, I didn't have much--I substituted dried milk, 3 T. dried minced onions, 1 tsp garlic salt, and elbow macaroni. It looked kind of bland, so I added about 1 T. dried parsley leaves. Topped with fresh grated parmesan. Needed a little more salt. It was pretty good.

Reviewed On: Jun. 8, 2009

I've made this several times and tweaked it to my taste. I do not like soupy cobblers. I prefer a cake like dough without a lot of juice on the fruit. I do not usually have self-rising flour on hand, so instead I use regular flour and add 1/2 tsp. salt and 1 tsp. baking powder. For the peaches, instead of canned peaches, I use 1 pint of frozen peaches that have been thawed. I spoon them evenly over the batter before baking. YUMMY!

Reviewed On: Apr. 21, 2007