Excellent soup. I used non-fat milk, lower fat cheese and light sour cream. And I kept adding milk to it to thin it out during cooking (definitely no need for whole milk.) I added more black pepper, no salt (didn't need it) and used real bacon pieces. I also cut up about half the potatoes into chunks and the rest I chopped more finely. Thanks so much for sharing this recipe! It's a keeper.

Excellent! I used a 9x13 cake pan for the crust (I was taking it out of the house and wanted an easy way to transport it) which used the entire tube of cookie dough. I also added about 5 oz. of low fat cream cheese to the low fat cool whip mixture. Then used cut up strawberries, blackberries, bananas (with pineapple juice mixed with them to keep them from browning) and pineapple pieces. Next time I will cut the pieces of the pizza before adding the fruit, because when I cut the pizza after adding the pieces fruit, it got all messed up and didn't look as pretty. This was really wonderful - thanks for the recipe.

Oh my gosh, as I sit here licking the spatula and swiping my finger into the almost empty bowl, thank you, thank you, thank you for this great recipe. I had no problems spreading the icing or mixing it. Other than making half a recipe, which frosted my 13x9 gob cake perfectly, I made it exactly as written. Thanks again!

I was looking to spruce up a boxed brownie mix and found this recipe. Even though I totally changed it, I still give it 5 stars for giving me the idea! I used a boxed brownie mix in a 13x9 pan, added the butterscotch chips and marshmallows to the prepared mix, spread in the pan and baked for about 30 minutes. The marshmallows did "rise" to the top of the pan, but it looks so pretty and tastes wonderful! The marshmallows got nice and soft and gooey and the chips make a great addition to the boxed mix. Thanks for the idea!

These are so good and so very easy! I guess mine were six layer bars, as I didn't put the nuts on (but I did add more chips.) I sprayed my glass pan with a bit of Pam spray before putting in the cracker crumbs, and after cooling, I had no problems removing from the pan. I also had to use about 2 cups of graham cracker crums, as it didn't spread over the entire pan. (I just added more dry crumbs to the mixture already pressed down and sprayed a bit of the Pam on it to moisten.) Thanks for sharing - these are excellent!

I tripled this recipe and also added about one cup of light sour cream and almost one cup of half and half, which did make the soup mixture very creamy and easy to spread on top of the potatoes. I kept the foil on for the first hour and then took the foil off for the last half hour of baking - it took longer cause my pans were very full. Also added lots of black pepper and a bit of garlic powder. Thanks for this great recipe.

This is a great recipe, and while I did leave out the salt (didn't feel like it needed it) it was a great recipe and I appreciate it being posted.

I used the juice from the pineapple and oranges to coat the bananas before I put them in with the rest of the mixture, so the bananas wouldn't turn brown. Left out the nuts (don't like them) and cherries and used low-fat cool whip. Everyone loved it and it stayed good for several days in the fridge. Thanks for the recipe!

Excellent soup, and I'm not even that crazy about vegetable soups! I added an additional can of black beans, a little bit of celery, some green bell pepper and some mexican spices. I simmered mine for a few hours and added the corn and some arborio rice the last 30 minutes of cooking. Next time I'll throw in some spinach. This is definitely one of those soups you can add just about anything to and it comes out great. Thanks for the great recipe!

Incredibly delicious! I used sweet italian sausage, a bit less of the red pepper flakes, a mix of small potatoes and light cream/regular milk. I added the sausage earlier than called for too. I think my bacon was salty, as I could taste that, so next time I'll buy lower sodium bacon, or may leave it out altogether. Thanks for the great recipe!

Very good marinade for chicken. I ended up marinating two boneless chicken breasts and two thighs for almost 2 days, as I didn't cook it the first night I thought I was going to. It turned out so good and tasty. The only change I made was to leave out the salt. Might try a bit more red pepper flakes next time. Thanks for sharing!

Someone get these away from me - I can't stop eating them! And I don't usually like nuts in my cookies. Other than putting in a teaspoon of almond extract and reducing the salt to about 1/4 teaspoon (I used lightly salted almonds that I ground in my mini-chopper) I made them as stated. I wasn't sure how far apart to place them on the cookie sheet, but they didn't spread at all, so you can really load up the sheet. I cooled them for about 10 minutes and then rolled them in the confect. sugar once, waited about 3-4 minutes and then rolled them again. I'm making these for a wedding - I hope they last until then! Thanks for the great recipe.

Wow - this was SO good! The only change I made was to use confectioners sugar with the lemonade concentrate. The cake was very lemony and extremely moist and everyone loved it. Will definitely make again. Thanks for sharing!

I thought this was good but "needed" something. My daughter loved it. I also used less peanut butter (as other reviewers suggested) and cooked the chicken in soy and garlic. I bought a refrigerated pizza crust, cooked it until lightly browned and then immediately spread the peanut sauce over. I would make this again. Thanks for sharing.

These were so easy to make and so incredibly addicting. I also don't have a bread machine but did as previous reviewers said and mixed one package of yeast, milk and sugar (I used Splenda) together first and let sit for 10 minutes - then added rest of wet and dry ingredients. I started out mixing the dough with a wooden spoon and then tried using my dough hook on my mixer, but the spoon actually worked out better. I only kneaded it in the bowl for a minute or two by hand and the dough came out perfect. Also mixed the brown sugar, softened butter and cinnamon together first and spread on the dough with a spoon. I used low-fat cream cheese in the frosting too. Very easy, very good and will be making lots of times in the future. For those who say they didn't cook in the middle, I cut mine into one-inch portions and they came out perfect. Thanks for sharing!

Very good. My daughter made it as an appetizer for Christmas. Left out the water chestnuts and used chopped pine nuts to coat it. She made it in an oval shape. It was a nice alternative to the "normal" spinach dip. Thanks for the recipe!

Very good. I left out the salt, used more margarine for the crust (I like it to stick together more) and used low fat sour cream and low fat cream cheese. I baked it exactly for the time shown, left it in the oven turned off for an hour and then on the counter for another hour and then to the refrigerator. Mine did not crack and I did not use a water bath. I did wrap the bottom in foil though - just to be sure nothing leaked through. It was a teeny bit soft in the very middle, but it didn't affect the flavor. Served with a mixture of strawberries, raspberries and blackberries mixed with sugar. Thanks for sharing!

This was very good. I added a bit more fresh spinach, which I sautéed with the mushrooms and onion and also added a few tablespoons of Alfredo sauce in the layers. I just mixed everything together with a wooden spoon. My lasagna noodles were on the small side, so I used just about as many as the recipe called for. Was looking for a spinach lasagna and this is now my go-to recipe. Thanks for submitting!

It would be good to find out approximately how long this needs to boil until it reaches the proper temperature, as mine took an incredibly long time. I also wish I'd read the one further review that said to cook in an extra large pan - I had to ladle out some of the mixture half way through the cooking time because it was boiling over. Also, what temp are you supposed to boil at (without stirring) as my mixture burned on the bottom?

The cake portion of this was incredibly moist and wonderful and tasted just like the cake portion of a gob. The icing, however, was a bit of a mess. While beating it for the 10 minutes, it became a kind of runny mess - maybe it was the shortening? I finally added some confectioners sugar, which made it a little better. It still tasted good, but looked strange. I'll make again with a different icing.