Excellent! I love dried cranberries but not cranberry sauce but boy oh boy, this recipe, I'll be baking again. One hitch - I learned a lesson of thinking I could get away with distributing all the cranberry sauce in at once. WRONG! it was too heavy, settling on the bottom of the bundt pan I used and thankfully pieced the cake top back on the main section & then made a thick confectioners frosting that I put into a baggie, snipped a small corner and drizzled on top. Hid my boo-boo quite well ;-)

First time for making homemade whipped cream and I must say, it's very good! I did half the recipe subsequent times for dolloping onto desserts. Did make and use the full recipe to use for a 4 layer pumpkin cake I found in kraft.com

YUMMY! It's a dessert but nice to get a great amount of vitamin A bonus from it :-) I didn't use pumpkin pie spice - substituted 1.5 tsp ground cinnamon, 1/3 tsp ground nutmeg & a pinch of ground cloves. Took over reviewers suggestions of upping the butter for the topping. Since in my area, cans of plain pumpkin puree is sold seasonally, I purchased a few more cans to tide me over for summertime baking so my family can enjoy this recipe without having to wait to the Fall / Winter.

I've made this delicious soup since 2007. I really liked the cabbage beef soup that Shoney's offers on the buffet & so used this site's great tool to type in ingredients you're looking to combine and to my great delight this recipe comes up AND a review mentioning this soup tastes like the Shoney's soup! JACKPOT! I took the reviewers suggestion of adding celery to soften up the flavor and also thought, hummmm, some chopped green pepper would also be nice & the soup turned out Yummy! I love this site!!! P.S. I also found others suggestions great - to substitute beef broth or stock for the too salty bouillon cubes.

Good flavor without a doubt. Omitted the salt - there's quite a bit already in the sauce, sausage, cheeses, noodles & tomato products. I sure didn't salt the water the noodles were boiled in either. We like fennel so next time I will slightly increase this flavor along with an increase of the basil, italian seasoning and garlic.

This is the first time to make enchiladas though I've been cooking for my family for almost 40 years. Wanted a simple recipe. I must say this basic recipe is quite tasty. Only two changes - used mild Picante Sauce and left it in the oven approximately 8 minutes longer to firm up the tortillas & to brown the cheese up a little. I coupled this with the allrecipes recipe for Aztec Salsa - which is a perfect match-up to the enchiladas and fresh red grapes as a dessert.

My family loved it! It certainly dresses up the dinner table - colorful & aromatic! I have a touchy stomach but I thought, wow, I must try this. I lessened the amount of green onion, red onion & used only a half packet of the dry italian salad dressing mix. I didn't have avocado, next time I will. Also substituted rice vinegar for the red wine vinegar (using half of what was called for). Didn't serve with the corn chips - took the suggestion of another reviewer to serve on a bed of lettuce. I used romaine. I coupled this recipe with the allrecipes Kraft version of Enchilada's, and added fresh red grapes for the dessert. MMMmmm

My family and I enjoyed this recipe. I didn't have ziti so I used whole grain penne and half a jar of Prego Traditional Spaghetti Sauce. Also sauted minced fresh garlic in with the Italian sausage.... mmmm the kitchen smelled great and the taste of the recipe was equal.

This is such a terrific, healthy recipe just as it is. I am traveling next week to OH to help my daughter out with my new grand daughter and before I go, I'll be mixing the dry ingredients into a jar to take with me for a couple of great breakfasts!

I've been meaning to give this recipe a great thumbs up since 2006 and finally doing so. First time I made it was New Years Eve '06 and it was a hit! Thanks Ponygirl :)

I have no idea what went wrong. used the 10 inch bundt pan as instructed and others that said the cake overflowed, same happened to me :( the top browned to a crunch, took it out of the oven before it became too browned, cooled it a bit, and the insides were mostly raw. what part wasn't all goo, tasted great. what a shame

the only change I made -substituted half of the salsa, for stewed tomatoes, both of which I can at home. this is a great soup, extremely low in sodium and yet so flavorful and almost provides a full days worth of fiber intake with just one serving. Thanks for submitting it Sally!

this is delicious! here are my changes to suit me - bitesized precooked marinated chicken. I used one half the sheet of puff pastry per serving. used far less garlic & pesto, also used plain canned chopped tomatoes, very well-drained. as for the cheese, I recently made Stuffed Mushrooms III recipe from this site, submitted by LisaB and the leftover cheese mixture from it, I used with this recipe. BOY, it turned out great! this recipe is a keeper! Thanks, Rose :)

sorry McCormicks, but I changed things around a bit, due to what I had on hand. Made this last year, prior to the holidays; using 2 skinless / boneless chicken breasts, cubed & lightly browned. I sauted 4 chopped stalks of celery & a small amt of chopped sweet onion in a small amt of canola oil, then added the chicken, along with a dash or two of poultry seasoning. Added a can of turkey gravy, and leftover peas and corn I had in the fridge. Tummy's that are sensitive to spices & onions should have no problems and those, like myself with high blood pressure to lower the sodium and bit. Plus the extra celery helps combat the sodium side effects. Hope someone finds this version tasty and helpful. :)

truly delicious and nutritious, what more can I say!

tasty! I took the advice of some of the reviewers and half thawed the broccoli. however, next time I will slightly pre-cook the broccoli in the microwave. also, it would cut down on the oven time.

scrumptious recipe Sarah! I soaked my beans (pinto) overnight. I read somewhere that you should add the salt at the last hour of simmering because salt can make beans tough. I did that, and cooked the recipe for 6.5 hrs. my family loved them.