Didn't have tomato paste so I used one 15 oz. can of diced tomatoes. Used the Taco Seasoning I Recipe from this site instead of a store-bought mix. Can be spiced up and revised according to use (soup or dip). This is very easy, fast, and filling on a cold Winter's night.

Just tried this in my 8X11 glass pan and made these into bars. Pie crust made using same portions as a nine inch deep dish pie. Since the filling completely covers the crust, I bake the crust about 15 minutes first. I took the advice of some of the other reviewers and used sliced almonds instead of pecans. Lastly, I subtracted about 10 minutes from bake time. So easy and so delicious! You won't be disappointed.

I use the Vanilla Pumpkin Pie Recipe with this crust following the cooking directions to the Pumpkin Pie instead of the crust. I did not cover the crust with foil (to protect from burning) but did sit the pie tin on a pan in case of spills. My metal pie pan is a deeper than the regular disposable aluminum ones you buy and I pat my crust so it fills the bottom and sides. I also followed the advice of other bakers using 1 tbsp of sugar and .5 tsp of salt for dessert recipes. I've used corn oil a few times and canola oil another time with little difference in consistency. Baking is slightly longer as you want your toothpick poked in the center to come out clean - I added 3-5 minutes. (I deviate from the pumpkin pie recipe by adding more cinnamon.) I've rolled pie crust and like this recipe better for ease and flakier consistency. It's also easier to gauge how thick your pie crust will be as you pat it into your pan. I've made this combination 4 times - none of the pies lasted more than a day. Thanks for the great recipe!

I used what I had on hand: 3 baked potatoes, frozen steak fries - cut up, frozen chopped onion. Sauteed this bunch in 1-2 tbsp of butter with salt and pepper. Added 1 cup of water and 1 tbsp of chicken broth mix (until bubbling). Added the 1.5 cups of milk/flour mixture as directed. Then I waited until bubbling before adding about a 2-inch thick cut of processed cheese. Adjust the consistency with milk as this becomes thick as it cooks. (I added 2-3 tbsp more of milk.) This is a fantastic base to add virtually any meat for a complete meal. The kids gobbled this up. Thanks for the recipe!

I liked this but my husband didn't since he prefers spicy foods.

Deceptively simple yet fabulous! I followed the recipe exactly and thought it came out perfectly! I even thought I burned the edges but they too were delicious! This is definitely a keeper!

Easy and delicious! At a potluck with all the other chocolate cookies and bars, it was the first one to run out!

Easy. Fast. Good potluck choice!

You can almost die from all the sweetness! Not for the faint at heart. Delicious!

A huge hit! I used fat-free ricotta and more alfredo sauce than listed (low fat). This was incredible at my potluck lunch! A guaranteed family favorite in our house!

I substituted margarine for the shortening. I couldn't believe how delicious this bread is! We've finally found a wheat bread we can live with. It's perfect!

A nice change from regular mashed potatoes. A great way to get vegetables into little ones!

Delicious!

This was amazing! My husband, toddler, and I gobbled this up! Terrific dinner without alot of work. Thank you!

Delicious! Thanks for the recipe!

This was a great recipe! Next time, I probably won't put as much ginger. Used chicken breasts and it still turned out pretty good!

I had to make a few substitutions. Milk for cream, corn flakes for bread crumbs... my husband loved it! Thanks!

I didn't have sour cream so I substituted alittle milk and mayonaise. Still turned out terrific!

Fabulous! My husband was very happy I found this recipe from his high school lunch days! Thanks!

This was awesome cake but awful to make! This was gourmet tasting!! Yum!