HAH! I made this this morning for my husband to take to work - Super Bowl Snack Day. One hour later, he's e-mailing me because EVERYONE wants the recipe! Definitely a keeper! I did take some other reviewers' suggestions. I used half Ranch and half Blue Cheese dressing, used cooked shredded chicken, and I used Texas Pete's Wing Sauce and sharp cheddar cheese. I baked it in the oven for about 30 minutes until it was bubbly, and served it with Aldis brand "Entertainment Crackers" and celery sticks. Thanks so much for sharing! Can't wait to make it again! The only thing I might do differently is add a bit more chicken. Other than that, it was perfect.

Oh, my! This was sooooo good. I thought the brown sugar sounded a little weird, but it gave the veggies just a slightly sweet carmelized flavor. I left out the potatoes and added some onion and sliced portabella mushrooms. I think this would work well on any assortment of veggies you prefer. I made these for Father's Day along with grilled steak, marinated shrimp from this site, and baked potatoes - and a chocolate chip cake, my DH's favorite. I had the leftovers the next day on a steak salad, and they were even better. I like the fact that this recipe makes enough for two preps, so now I've got an extra one for this weekend. I plan on making this at least once a week!

Wow. Fabulous. Even though I goofed a little - forgot the tomato paste at first, didn't marinate for the entire time - these still came out wonderfully. I'll be making these as my budget permits. Thanks for sharing!

Oh, my. One word: DEADLY! It went together really easily and baked up perfectly. My husband, who is a butterscotch fiend, absolutely loved it. It was a bit too sweet for me, as I'm not the butterscotch fan that he is, but I'd probably replace the chips with some sliced apples or pears, or a combination of both, and maybe some cinnamon, sugar and nutmeg. YUM! Thanks for sharing your recipe!

I've had a recipe very similar to this for several years, and everyone loves it. I usually throw in a can of mandarin oranges and use a small amount of the orange juice in the dressing. I also use sunflower seeds in place of the sesame seeds, which I don't care for all that much.

I actually have this recipe from Taste Of Home, and it's a regular at our house. I usually substitute whole wheat flour for the regular flour, and I've used regular milk when I don't have buttermilk. I've thrown in different kinds of fruit, and they always turn out great.

I LOVE pecan sandies, and these are fabulous! For folks who have trouble with the soft dough, I used a small cookie scoop (Pampered Chef, but you could probably find it at a kitchen store) and scooped the dough onto wax-paper lined cookie sheets. I stuck them in the freezer for a few minutes before rolling in sugar. Hope this helps!

Yum, yum, yum, yum! I did tweak a bit per other reviewers' suggestions - used 4 tbsp of cocoa powder in the cake part, along with a tsp or so of both vanilla and almond flavoring and cut hot water back to 1-1/2 cups. This is going in the permanent collection. Thanks for sharing!

Wow, yum! So easy, and so good! We use regular breakfast sausage - don't care for the maple flavor - and we usually have enough left over for another meal. I've used skim milk and half and half, and it never fails. Thanks, Bill, for sharing!

I remember my grandmother making this when I was a child. It was a favorite among everyone in the family and all of the church suppers she took it to. The ingredients are just slightly different (powdered sugar in place of white sugar, sprinkle with chopped pecans), but the taste is the same. You can also make this using chocolate pudding - sprinkle with chocolate chips or chocolate shavings to finish. Thanks for bringing back some wonderful childhood memories!

Wow, VERY yummy! I used Hellman's Light Mayo and reduced-fat sour cream, but otherwise I made it as the recipe instructed. I used it to make twice-baked broccoli cheese potatoes - I had two leftover baked potatoes, so I scooped them out, used half the ranch recipe to mix with the potato, steamed some broccoli, threw in some fat-free cheese and mixed it all, then stuffed the shells and sprinkled a bit more cheese on top. Baked them at 400 for about 20 minutes, and they were REALLY tasty. I've been craving broccoli baked potatoes, and the addition of the ranch dressing was perfect. Can't wait to make it again with some of the suggestions, especially subbing in some buttermilk. Thanks for sharing!

I fixed this for my parents. My dad was extremely skeptical at first. His reaction? First bite: "mmmm, mmMMMM, MMMMM, wow! Oh, my GOD, that's fantastic!" LOL! Guess that means it's a keeper for sure. I sauteed the zucchini separately with a touch of olive oil, salt and pepper for some extra flavor, and just for one-two minutes so they were still firm. Cut up the tomato while the chicken was cooking, added some fresh broccoli that I'd micro-steamed just until crisp-tender, then threw everything together in one skillet after the chicken was done. Seriously, this took less than 10 minutes to make and the flavor was fabulous! I'll definitely make it again, but maybe try some different veggies, which you can definitely do with this recipe. Very versatile and very delish!

Love these! For some extra flavor, gently heat the half and half with a garlic clove or two before mixing with the potatoes. I have also used part buttermilk and half and half. These also freeze quite well - they are watery once thawed, but the moisture is absorbed well and they fluff right back up when heated. Thanks!

Oh, my goodness, these are THE BOMB. Followed one suggestion and used 3/4 cup white and 1/4 cup brown sugar, used semi-sweet mini-chips and two large bananas because that's all I had on hand, and they still turned out fantastic - and very much DH approved. He asked me to make them again soon so that he can take them to work for his co-workers, and I don't remember him ever asking me that. Thanks for sharing!

So easy and so delicious! It went perfectly with my Spicy Pulled Pork tonight. Looking forward to leftover pork sandwiches topped with this slaw. Thanks for sharing!

Oh, my - this is the REAL DEAL. Fairly easy, and absolutely delicious. For some reason, the cake tastes even better after sitting for a few days - if it lasts that long at your house. I don't know why. Maybe the flavors had a chance to blend and mellow out. Whatever the reason, I will DEFINITELY be making this again. Thanks for sharing!

These were delicious! The only thing I changed up a bit was to dip the fillets in flavored mashed potato flakes first (Idahoan four-cheese blend, in a small package), then the egg, then the big potato flakes. I could have eaten it all myself. Thanks for sharing!

Delicious! And for pennies on the dollar, I will never purchase a packet of taco seasoning again! One reviewer commented that the mix is very spicy as is, and he/she is correct. I think next time I would reduce the red pepper flakes. I think next time I am going to try making two pounds of taco meat, using 6 tablespoons of taco seasoning (reduce the red pepper flakes), and throw in a can of Ro-Tel with green chiles, blended, in place of some of the water. I don't mind the chunks of tomatoes, but the DH probably would. Thanks for sharing this recipe. It's a keeper!

My cousin served this at our New Year's Eve get-together, and it was fantastic! Looking forward to making it myself at home. The only thing she changed is that she left out the olives, which was OK because most people in our family don't like them.

This recipe beats all those marshmallow concoctions hands down. I've made this several times and there's hardly ever any left. If there is any left, it's fabulous for breakfast the next morning.