This recipe was so simple to make, and it contained ingredients that I always have on hand. Great pantry dessert to make for unexpected guests. BUT...I had to cook it for 55 minutes rather than what the recipe called for. Unfortunately, I had my meringue ready to go after 35 minutes and during the 20 minute wait for the pie, it got very grainy and thick -- probably because I made the mistake of attempting meringue on a rainy day. Anyway, I will definitely make this again...and again....and again....and again...

Reviewed On: Jan. 1, 2008

Deeeelish! The only change I made was that I made 7 giant muffins instead of 12 small ones. Be sure to cut the streudel in half if you do that and make sure to cook them an extra 15 to 20 minutes. This is sure a keeper!

Reviewed On: Aug. 5, 2007

Luv, luv, luv it. Made a few changes though. Instead of using oil, I crisped 6 slices of bacon, removed them from the pan, cooked the veggies and meat in the bacon fat and then added the crumbled bacon at the end. I didn't have enough chicken stock, so I used half chicken stock half beef stock. I like my jambalaya with a little tomato flavor (what can I say? I'm from Connecticut, not the bayou!), so after adding the rice and before adding the stock, I added in a couple of tablespoons of tomato paste. All in all, excellent and will make again (and again, and again...).

Reviewed On: Jul. 25, 2007