One of the easier and best desserts I've made yet. I plan to serve them to in the teacher's room at school. today. Hope my coworkers like them as much as I do. I was worried that they wouldn't seem bar like since I was using cake mix but they were perfect. I'd be interested in forgetting about putting on the dots of dough and adding chopped nuts to the top. I love the consistency of the chocolate and although I cooked my milk too long and had to use a whisk to fix the sepaaration problem they still came out alright. I used fat free sweetened condensed and you couldn't tell.

What a delicious and pretty loaf of bread this is :-). I did add slightly more spinach (I had it leftover from the stuffed shells I was making for dinner) and a full teaspoon of pepper. My center fell just slightly as it cooled but it made no difference in the taste and you couldn't even tell after it had been sliced. My DH loved it. THANK YOU :-) RhondaVOOS666...fresh garlic & yeast don't get along. Try adding it later or use garlic powder next time, that should help.

I tried making this cake again last night...my 4th and final attempt. I had eaten this cake years ago at a hospice volunteer luncheon in Rhode Island and loved it. It was light and fluffy and delicious; baked in a 9 x 13. I asked the nurse for her recipe and my first attempt at this cake turned out correctly. But cakes #2 & #3 turned out far to dense/soggy and #3's center actually fell out of the pan when I turned it upside down to cool and both were thrown in the trash. Yesterday I came across this post and decided to try it one more time...I had recently purchased a box of name brand 1 step angel cake and crushed pineapple in its own juice (because my DH is diabetic this is the only type of canned fruit I buy). After reading the reviews I decided to add a teaspoon of vanilla, 1/2 cup each of unsweetened flaked coconut and sliced almonds. I also followed other reviewers suggestions and poured it into my trusty 32 year old angel food cake tube pan. The batter started to bubble up like a science experiment and some even leaked out of the bottom and burnt on the oven floor!! The cake initially rose half way up the sides and then collapsed, it attempted to rise again and almost made it back to the half way mark. I added an extra 10 minutes to the baking time because it did not look done. After removing it from the oven I suspended it over an empty wine bottle (as I always do)until fully cooled. Again I have a cake that in no way resembles an angel food cake...it's edible,

I had made potato skins a few nights ago and was looking for a recipe to use the pulp with. I did double the chives and added a dollup of sour cream. Instead of stuffing back into the skins, I baked them in sprayed muffin cups as directed. Was very good! My husband and I loved them. My five year old daughter ate them, but I don't think she was too excited about them. However, my eight month old son thought they were great. Thanks for the recipe!

This dip is always a hit. I changed the recipe a bit using 3 chicken breasts sauted w/ salt, pepper, and basil in olive oil then roughly chopped. I also cut the cream cheese to 1 1/2 blocks and used blue cheese dressing.

I used 1 1/2 tsp garlic powder to substitute for the minced garlic b/c i didn't have any...SO yummy and it didn't take long to make at all!

These came out very dense for me, although I wouldn't doubt it if it was my doing. My guests liked them fine enough... I had higher hopes. I might try them again.

Crisp on the outside, soft on the inside. The bigger the better! Perhaps a bit more flour could be used when making the dough. I also baked them for 3 minutes before boiling and this helped to maintain the shape.

Ok...in all fairness, I've never eaten potato soup before and THIS is the only potato soup I'll be eating ever again. Was looking for a recipe for split pea for my ham bone and found this instead. Prepared it exactly as written...10-star YUM...5 from me and 5 from the hubby!

Brining is the ONLY way to go for a consistently moist and flavorable turkey.

YUMMM! We love these! I usually don't make any changes to the recipe, but sometimes I do add some black olives and some jalepenos. It just depends on what I have on hand. I make these at least once a month. ***Once I substituted ground beef for the chicken, and used cream of mushroom soup instead of cr of chicken, but it was not very good.*** Stick with chicken for the enchiladas.

This is a fantastic cake. I only had one egg left but it still came out wonderfully. Loved the topping (so did my kids). Even some who don;t like pineapple enjoyed it. The pineapple almost disappears into the cake but makes it so moist and dense. Loved it.