Instead of pickled jalapeno peppers, I used a 4 oz. can of diced jalapeno peppers and it was great.
I used 1 cup Splenda in place of white sugar and it was great!
Next time you make it try 1/2 cup Sugar Twin Brown Replacement in place of white sugar.
If you are diabetic, use a sugar substitute like *Splenda*. It tastes the same as using sugar and cuts the calories even lower.
These were very moist and soooo tasty. Recipe can also be baked in a 9x5" loaf pan in 350 deg oven for 40-45 minutes. Any flavor cake mix can also be used. It's great made with a German Chocolate cake mix.
Next time you make this recipe, try using Splenda's brown sugar and Splenda for Baking as a substitute for the sugars. The calorie count goes way down!!
This is a great e-z recipe that can be used for many things other than as a salad dressing. I used Splenda in place of the white sugar, added 1 tbsp garlic powder to the garlic salt, used 1 tsp. lemon-pepper (not salt) in place of black pepper and eliminated the 2 tbsp. salt. The taste was great - will never buy bottled italian salad dressing anymore.
I used low-sodium beef broth and an 8oz can of tomato sauce in place of the water and bouillon cubes. I used the Italian dressing mix found on this website instead of the spices listed in the recipe. I used 2 tbsp. olive oil in the place of the 1/2 cup vegetable oil because I only had a 2 pound tri-tip beef roast on hand. I cooked it in the slow cooker for 5 hours on low....It was better than any other recipe I've used. Thanks for sharing it!!!!
I substituted 1 cup of Catalina Style salad dressing for the Ranch style. We even used the sauce on our baked potatoes. I'd call it "Fantastic Chicken" when the catalina style dressing is used!!!!
I added tortilla chips to the bottom of the bowls and sprinkled them with shredded cheese and then poured the soup over the top of the cheese. YUMMMY! Will make again.
My mom used to make this cake in the 1950's. We loved it then and still do now.
Great recipe...I also used orange juice in place of water in the pastry. Thanks for sharing the recipe.