Hey Carol, this is definitely a 5 STAR recipe! My husband and I so enjoyed it. I also liked that it wasn't dry, but very creamy. I did add 1 (12 oz.) can of tuna, plus I added 1 tsp. garlic powder, 3 Tbsp. of parmesan cheese, 3/4 cup of sour cream, 1/2 tsp. each seasoned salt & pepper, and a (2 oz.) jar of pimiento(s). I didn't have any celery or green peppers, so I added about (8 oz.) of slightly cooked peas & carrots, as they were from a frozen bag. I did not add the 2 Tbsp. of butter to the noodles, cause I already added 1 Tbsp. of butter to the boiling water when I cooked the noodles. I topped the casserole with 15 (generic) ritz crackers, and topped the crushed crackers with 2 Tbsp. of melted butter. I think this dish would taste great using other canned soups, such as: cream of chicken with herbs, or cream of chicken & mushroom soup. I plan on substituting other vegetables for the celery & green peppers, such as: either corn or canned mushrooms. Thank you Carol for sharing this recipe. This recipe is definitely a keeper!!

I'm sorry, but my husband and I didn't care for this beverage. It had a very odd tatse to it. I ended up throwing the whole batch out. Sorry I wasn't able to give this recipe a good review, but I'm glad hear others enjoyed the beverage.

After seeing this recipe posted in a recipe promo on another website, I knew I just had to make these bars. I was amazed how good these were. At first I thought the canned pie filling would be a bit too sweet, but I was wrong, and when I added the nutmeg, I did add the 3/4 teaspoon, which didn't seem to overpower the taste of the bars. I think the 3/4 teaspoon is just the right amount of spice. I did bake the bars for 35 mins., but noticed the bottom of the bars were a bit too dark, (but still very good), so next time I will decrease the amount of baking time. Thank you shapeweaver for posting this recipe. I look forward to making the Cherry Crumb Bars.

Shapeweaver, I more or less followed the ingredients that were listed from the original recipe Jeri Dobrowski posted. I added the dried minced onion, so then I didn't have to chop any onions. I only added a 3/4 tsp of the salt, since I also added some salt to the rice while it was simmering. Plus I added 2 tsp of the Worcestershire sauce, and I also added 1/2 a tsp of Tabasco sauce. A bit more of the hot sauce gave the hot dish I nice "kick" to it!! I did want to mention though, that I didn't add the entire amount of cooked rice, and I'm glad I didn't, as it would of been waaay too much rice. Instead I only added about 1 cup. After all the ingredients were added to the skillet, I didn't bring it to a boil, I just simmered the hot dish for 10 - 11 mins., turned off the heat, topped with the cheese, covered the pan, and let set for 2 minutes to melt the cheese. As for the green beans, they tasted ok, but next time I think I'm going to add corn instead. I ended up topping the hot dish with shredded Colby & Monterey Jack cheese, as I didn't have any Mexican cheese. The added cheese was a nice touch to this dish. Shapeweaver I did want to let you know, the original recipe states to add an 1/8 tsp of garlic powder, and that's what I added. With all that being said, shapeweaver I wanted to let you know... that I truly enjoyed this hot dish!! It was quite delish!!

Denise, my hubby and I really enjoyed these tacos. It was a nice change from the beef tacos we usually have. With one of the tacos, I subbed a black bean & corn salsa for regular the salsa, which also tasted good. We also topped our tacos with shredded colby-jack cheese and a bit of sour cream. For one of the tacos, we both added freshly squeezed lime juice, but didn't notice it made a difference in the taste of the tacos. One of the ingredients we did not add, was the cilantro, as we didn't have any, and I'm still not sure if we'd like it in the tacos. These tacos are something I look forward to making again. Thanks Denise, for sharing your recipe. This one's a keeper!!

Kitten, I really enjoyed these bakery-style chocolate chip cookies. I made 2 batches, one with chocolate chips and one with butterscotch chips. While both cookies tasted great, I especially liked the ones made with the butterscotch chips! A couple things I should mention here... I did not have the vanilla powdered coffee creamer, so I used Coffee-Mate's Belgian Chocolate Toffee Creamer. Also, I substituted vanilla extract for the maple, and I only added a 3/4 cup of the chocolate chips, plus I only added a 1/3 cup of the pecans (not toasted). For me, that seem to be the right amount. I also used a 1/4 cup of the cookie dough to make each cookie (which made about 13 cookies per each batch) and I baked the cookies on a Pampered Chef baking stone for exactly 15 minutes. Thank-you Kitten for posting this recipe. The cookies were oh so yummy!!